Re: Lusi’s Kitchen…thoree lussi thori musti!
There is no skin on the chicken, it is the masala. And I like well done meat.
lolz… so do I get a free painting in return 
Re: Lusi’s Kitchen…thoree lussi thori musti!
Of ur choice 
Provided you have everything instead of khali bartan 
Re: Lusi’s Kitchen…thoree lussi thori musti!
^^ lolz
ok, today I made masla stuffed okra
It is really easy to make and is yumious.
For masala to stuff in the okra take:
1 tsp salt
1 tsp chat masala
1/2 tsp red pepper (you can add 1 whole you are into more spicy food)
1 tsp onion powder (optional)
1 tsp garlic powder (optional)
Mix all the maslas and then take your okra, cut the ends and make a slit in b/w. Then with your knife insert some masala mixture into the okra. When you have filled all the okras, take a skillet and oil it, add the okra and pan fry it till it is goldenish green (it almost takes like 15-20 mins). Take the okra out in a plate/bowl.
Slice some onions, saute’e them in the same pan. If you have any masala left over, sprinkle little bit on the onions. Once onions are done, take them out in the bowl/plate you had okra.
Then slice two tomatoes length side. In the same pan add like 1-2 tbsp of oil, add almost 1 tsp of chopped garlic or garlic/ginger paste or garlic powder. Let it golden brown, add the tomatoes and if you have tomato paste then add a tbsp of that aswell. Add finally chopped green pepper (1-2). If you have the okra masala left then add that to the pan otherwise add some salt, coriander powder, and red pepper to taste (just remember that you have masala in your okra so you don’t want over power the tomato masala with spices). After 3-5 mins of bhonafying add the okras and the onions. Incorporate them in the masala. Don’t mix otherwise you’ll break the okra. If possible use a flat spoon or the rice server to turn the okra in the masala. Leave it on medium low heat for 5-10 mins.
Enjoy with roti and achar or green chutney.