Bruce Lee’s Fighting Method

Bruce Lee’s Fighting Method



This book was in the making in 1966 and most of the photographs were shot then. The
late Bruce Lee intended to publish this book years ago but decided against it when he
learned that martial arts instructors were using his name to promote themselves. It
was quite common to hear comments like: “I taught Bruce Lee” or “Bruce Lee taught
me jeet kune do.” And Bruce may never have seen or known these martial artists.

Bruce didn’t want people to use his name to promote themselves or their schools with
false pretenses. He didn’t want them to attract students this way, especially the young

But after his death, his widow, Linda, felt that Bruce had contributed so much in the
world of the martial arts that it would be a great loss if the knowledge of Bruce would
die with him. Although the book can never replace the actual teaching and knowledge
that Bruce Lee possessed, it will enhance you, the serious martial artist, in developing
your skill in fighting.
Bruce always belived that all martial artists train diligently for one single purpose –
defend themselves. Whether we are in judo, karate, aikido, kung fu, etcetera, our
ultimate goal is to prepare ourselves for any situation.

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Navratan Korma

foodNavratan Korma:

HI Guys Today this receipi for testy and veg food.


  1. 2 cups peas boiled
  2. 1 large carrot chopped and boiled
  3. 1/2 cup tomato sauce
  4. 1/4 cup curd
  5. 1/4 cup malai(cream)
  6. 3 tbsp. butter
  7. 1 small sweet lime
  8. 1 small apple
  9. 1 banana
  10. 2 slices pineapple
  11. 10-15 cashewnuts
  12. 20 raisins
  13. 2 glaced cherries for decoration
  14. 1 tbsp. coriander chopped
  15. 1 tbsp. ghee
  16. salt to taste

Dry Masala:

  • 1 tsp. cuminseeds
  • 2 tsp. khuskhus (poppyseeds)
  • 1 tsp. cardamoms

Wet Masala:

  • 1 large onion
  • 1/4 cup coconut shredded
  • 3 green chillies


Grind the dry and wet masalas separately.
Chop all the fruit fine. Heat ghee and fry cashews, drain and keep aside.
Add butter to ghee and heat, add the wet masala and fry for 2 minutes.
Add the dry masala and salt and fry 2 more minutes.
Add the carrots and peas, mix together curd and cream and add to gravy.
Allow to thicken a bit, add fruit, cashews and raisins and boil till the gravy is thick and the fat separates.
Garnish with grated cheese ,coriander and chopped cherries.
Serve hot with naan, roti or paratha.
Making time: 45 minutes
Makes for: 6
Shelf life: Best fresh