Kittyz Kitchens

Ingredients: 1.5 cups  self-raising flour 125g butter 3/4 cup sugar 3 eggs 1/4 cup milk 1 teaspoon vanilla 3/4 cup choc-chips   Methods:     Preheat oven to 180 Degree Celsius.   In a mixing bowl, add flour, butter, sugar, eggs, milk and vanilla.Beat ingredients, till mixture turns whitish and fluffy. Then, add choc chips and fold with mixture.     Use a 4x3 cupcake tin. Place 12 cases in each of cupcake holes and add 2 tablespoons of mixture. The mixture is enough to cover for 12 cupcakes. Bake cupcakes for 20-25 minutes till golden brown. Cool cupcakes before serving.    

Ingredients: 600g lamb (chopped, washed and boiled) 4 tablespoons olive/canola oil 1 onion (finely chopped) 1 chilly 3-4 bay leaves/curry leaves 1 teaspoon baking powder 6-7 cloves of crushed garlic 8 cloves  6-8 cardamom pods 2 star anise 1 cinnamon quill 3 tablespoons masala 1/2 teaspoon tumeric powder 2 cup boiled water Coriander leaves Salt to taste Methods:   In a heated pot, add oil and a pinch of cumin seeds. Then, add onions, garlic,chilly, cardamom pods, cloves, star anise, cinnamon and bay leaves. Stir and cook till onions have soften. Mix tumeric powder and masala.  Add the lamb pieces and salt to taste. Stir lamb with rest of the ingredients and cook for 5 minutes over medium heat. Then, add water and baking powder into lamb. Stir and cook lamb for 45 minutes over medium-to-low heat. Ensure to stir lamb curry in between. Once, lamb has cooked tenderly and sauce has reduced, add chopped coriander leaves and let curry stand

Ingredients: 400g tin tomato 2-3 bay leaves Pinch of cumin seeds Pinch of black mustard seeds 1 chilly (may vary with your taste)  6-7 cloves of crushed garlic 1 onion (finely chopped)  2 tablespoons olive/canola oil Pinch of asafoetida Salt to taste   Methods:   In a heated pot, add olive oil, pinch of cumin and black mustard seeds. Add 2-3 bay leaves and onions. Stir in garlic. Cook garlic and onions till soften.    Pour 400g tomato, add pinch of salt, asafoetida and chilly.  Cook chutney for 15 minutes over low heat.   Serve chutney with your favorite dishes.   

  Ingredients:   400g chicken (washed and chopped) Cumin Seeds 1 onion (finely chopped)  1 star anise 5 tablespoons masala 6 tablespoon olive/canola oil Salt to taste 3 cups basmati rice 4 cups tap water 14 cloves of crushed garlic  1/4 cup coriander leaves  8 cloves 6-7 cardamom pods 1 chilly (may vary with your taste) 4-5 bay leaves  2 cups mixed vegetables 1 star anise 1/2 cinnamon quill (broken)  Methods:   Wash 3 cups of basmati rice and place in the rice cooker.   Chicken: In a heated pot, add 3 tablespoons olive oil. Add a pinch of cumin seed s, chopped onions (1/2 ) and 8 cloves of crushed garlic. Cook onions till soften. Add 2 tablespoons of masala powder. Finally, add 400g chicken and cook over low heat for 15 minutes. Then transfer chicken into the rice cooker.   Masala Mixed Vegetables: In a heated pot (separate), add pinch of cumin seeds. Add bay leaves, cloves, cardamom pods, cinnamon quill, star anise, 1/2

    Ingredients: 200g butter  1 cup sugar 1 teaspoon vanilla 3 eggs 2 cup self-raising flour 3/4 cup milk Rose pink food colouring 1 tablespoon cocoa powder    Methods:   Preheat oven to 180 Degree Celsius. Brush cake tin with melted butter.   Beat butter, sugar and vanilla in a mixing bowl, till the mixture turns pale and fluffy.   Then, add eggs one at a time and beat.  Stir flour and milk alternatively and fold with the mixture.   Divide batter in 3 equal amounts, in separate bowls. Add pink color in one, cocoa powder in another and leave the 3rd one as it is.   Finally, transfer cake mixture into the cake tin and use a butter knife and move back and forth to achieve the marble effect. Flatten the top of cake with a spoon.  Place cake in oven and cook for 45 minutes. Use a tooth pick or skewer to test if the cake has cooked well.            

  Ingredients: 1 kg fish  Pinch of cumin seedsm (jeera) Pinch of black mustard seeds (sarso) 1.5 finely chopped onions 1 chilli (may vary with your taste) Salt to taste 6 cloves 1 star annise 6-10 curry leaves 1/2 cinnamon quill (broken) 1 teaspoon tumeric powder 3 tablespoons masala 1 cup boiled water 3/4 cup chopped coriander leaves   Methods:   In a heated pot, add olive oil. Then, add chopped onions and stir, cook till onions have soften. Add curry leaves, cloves, cinnamon quill and star annise. Top up with crushed garlic and masala powder. Mix all the ingredients and add fish, salt to taste and chilli.  Stir all the ingredients with fish and cook over medium to low heat for 5 minutes. Add a cup of boiled water and cook further for 15 minutes over low heat (stir in-between, gently). Stir in coriander leaves and let the curry set for 2-3 minutes. Finally, remove curry from heat and serve. Serve with roti, rice or naan    

    Ingredients: 2 cups self-raising flour 1/4 cup caster sugar 1/2 teaspoon salt 1/2 cup thick cream 1/2 cup lemonade 2 tablespoon milk Methods: Preheat oven to 220 Degree Celsius. Lightly grease a baking tray with melted butter/ margarine.   In a mixing bowl, add flour, salt and sugar. Stir all the ingredients. Add cream and lemonade and mix to form dough. You may need extra flour for kneading. In a rolling board, dust with flour and spread dough to a thickness of 1.5 cm. Use a 6cm scone cutter to cut scones. Place scones on the greased baking tray and brush milk unto the scones. Bake scones to 10 minutes till golden brown. Serve scones warm. You may spread butter and your favorite jam.    

    Ingredients :   2 cups chana besan (chick peas)  2 3/4 cups canola oil 2 cups Chinese cabbage 300ml tap water Pinch of asafoetida Salt per taste 1 chilly 1/2 finely chopped onion 5 cloves of garlic 1 1/2 teaspoon roasted and grounded cumin 1/2 teaspoon tumeric powder 1/2 teaspoon baking powder   Methods:   Mix all the ingredients  in a mixing bowl to form a smooth batter.   Add canola oil in a heated frying pan. Once, oil is well heated, add batter in decent proportions unto the oil.    Fry the bhajia till golden brown (ensure to stir in between). Drain oil and transfer bhajia on a plate.    Serve bhajia warm with tamarind chutney or tomato sauce. 

  Ingredients: 500g chicken (chopped) Pinch of cumin seeds 8 cloves of garlic (crushed) Salt to taste 6 cardamom pods 6 cloves 1/4 piece cinnamon quill 1/2 teaspoon tumeric powder 3 tablespoons masala  4 tablespoon olive oil 2-3 bay leaves 2 mediums-sized onions 1 star annise  1/2 cup coriander leaves  Spring onion (garnish)   Methods:  In a heated pot, add 4 tablespoons of olive oil. Add a pinch of cumin seeds. Then, add cloves, bay leaves, cardamom pods, star annise and cinnamon quill.    Add chopped onions, garlic and chilly. Cook onions still soften. Then add tumeric powder and masala. Finally, stir in chicken pieces and salt to taste. Ensure to stir all the ingredients with chicken pieces.   Cook chicken for 45 minutes over medium heat. Add chopped coriander leaves and let the curry stand for 2-3 minutes. Finally, dish masala chicken curry and garnish with spring onions.    

   Ingredients: 125g butter 100g milk chocolate 2 medium-sized eggs 2 egg yolks 4 tablespoons caster sugar 2 teaspoons plain flour Icing Sugar   Methods: Preheat oven to 230 Degree Celsius. In a microwavable bowl, add chocolate and butter and place in the microwave for 4-5 minutes, till melted. Beat sugar and eggs. Add chocolate mixture (ensure to stir) and beat further. Add flour and beat all the ingredients well. Add cake mixture unto small cake tins and bake for 6-10 minutes. Pull cake out of the oven and let it stand for 5 minutes. Remove from can tins and sprinkle icing sugar before serving.