Kittyz Kitchens

Ingredients:   2 cups chana besan Few drops of yellow food colouring 1/2 teaspoon nutmeg  (powdered) 2 teaspoons cardamom powder 1/2 teaspoon baking powder 2.5 cups canola/vegetable oil Pinch of salt Pinch of asafoetida Water (batter) Syrup: 1 cup water 1 cup sugar (may vary with your taste)   Methods: Syrup: In a pot, add water and sugar. Stir till sugar particles have dissolved. Bring syrup to boil and cook till one strand of consistency is reached. Set syrup aside for cooling. In a mixing bowl, add besan, baking powder, asafoetida, salt, nutmeg and stir. Add water in small portions till batter has dripping consistency. Then, mix yellow food colouring.   In a heated kadai/ frying pan add oil. Once, oil has heated use perforated spoon/ boondi strainer and gently press batter into heated oil. Fry boondi till golden brown.   Blend a small portion of boondi to help with binding. Add cardamom powder and stir with rest of the boondi.  

Ingredients:   2 cups plain flour 1-1.5 powdered cumin 2 teaspoons olive/canola oil Pinch of chilli powder Pinch of turmeric powder Pinch of salt 1 cup tap water    Methods:  In a mixing bowl, add flour, cumin powder, chilli and turmeric powder and salt. Stir all the ingredients and add olive/canola oil. Rub oil unto flour.    Then, add water in small portions and stir to form dough. Knead well and apply additional oil to form soft dough.   Break dough into smaller piece and roll between your hands to form a smooth ball. Press dough gently and roll with a rolling pin to a thickness of 0.5 cm. Cut dough into longer strips and further cut strips diagonally (2 inches strips).     Heat oil in a frying pan and fry nimkins till golden brown. Cool nimkins before serving. Store nimkins in air tight container for freshness.

Ingredients:   600g chopped chicken  2 tablespoons dark soy sauce 1 tablespoon light soy sauce 12 cloves of garlic 1 cm ginger 2 chillies Pinch of black pepper Pinch of onion powder Pinch of garlic powder Salt to taste 1 carrot chopped 1 finely chopped onion 4 tablespoons canola/olive oil    Methods:   Blend garlic, ginger and chillies into a paste.   Add ginger garlic paste, light and dark soy sauce, black pepper, onion and garlic powder and salt into the chicken pieces. Mix all the ingredients and marinate chicken for 15 minutes.   In a heated pot add olive/ canola oil. Add onions and fry onions till soften. Finally, add the marinated chicken.   Cook chicken for 20 minutes over medium to low heat. Finally, add the chopped carrots and cook further for 2-3 minutes.    Serve chicken in soy sauce with rice or noodle

 * This recipe is best suited for single serving Ingredients: 1/4 cup flour 1 tablespoon caster sugar 1/2 teaspoon cinnamon powder 1/2 teaspoon baking powder Pinch of salt 1 tablespoon butter 1 tablespoon milk 1/2 teaspoon vanilla 1 tablespoon grated carrot   Methods: In a mug/ mixing bowl add all the ingredients (except carrot) and stir, properly.   Then, fold grated carrot. If you have used the mug for mixing then place directly into microwave, else transfer cake mixture from mixing bowl into the mug. Place mug into microwave and cook for 90 seconds. Use a knife or skewers to test whether the cake has cooked properly.  Serve cake with whipped cream or your favorite ice-cream.    

Ingredients:   2 cups plain flour (additional flour is required for dough) 1 tablespoon sugar 4 teaspoons baking powder An egg 1/4 cup olive/canola oil 1/3 cup milk (liquid)  1/4 cup water  3 tablespoons milk   Methods :  * Preheat oven to 200 Degree Celsius. 1) In a mixing bowl stir flour, baking powder,  sugar and a pinch of salt (dry ingredients).    2) In a separate bowl/jug whisk egg, oil, milk and water (wet ingredients).    3) Add wet ingredients in small portions into dry ingredients. Stir well and knead to form a soft dough.   5) Grease a cake tin/ tray with melted butter or margarine   4) Break dough into smaller ball-size.  Roll dough between your hands and gently press (not too much) and place into the greased tin.     5) Then, place scones into oven and bake for 10 minutes, until golden brown   6) Serve scones warm or cooled with your favourite spreads.    

Ingredient:  1 cup powdered milk 1/2 cup sugar 1/2 cup liquid milk 1/2 teaspoon vanilla (optional)    Methods:    * Grease a cake tin or plate with melted butter/ margarine. 1) Add the ingredients in a mixing bowl (microwaveable) and ensure to stir properly 2) Then, place  bowl in microwave and heat mixture for a minute. Then, remove mixture from microwave and stir. Do this procedure for 5 times. 3) Add milk into greased cake tin/plate. Spread mixture evenly and sprinkle 100's and 1000's.  4) Place milk barfi in fridge for 2 hours before serving. 

Ingredients: 2 cups plain flour 1 cup corn/maize flour 3/4 cup sugar 2 tablespoons powdered milk 4 teaspoons baking powder 3 cups canola/ vegetable oil Water for batter    Methods: In a mixing bowl, add all the ingredients. Stir the dry ingredients.   Add water into dry mixture, till dripping consistency is reached.    In a kadai/ frying pan, add oil. Heat oil and add batter into oil through your pointing finger and thumb by forming a fist.   Ensure to stir and turn gulgulla(s) and deep fry till golden brown. Once, gulgulla(s) are cooked, drain oil and place in a plate. Then, transfer in a dish lined with baking paper.   Serve gugulla(s) warm and cooled. 

Ingredients: 400g chicken breast (diced in cubes) Salt to taste  Pinch of garlic powder Pinch of onion powder Pinch of white pepper Pinch of black pepper 1 tablespoon sweet paprika 1 cup bread crumbs 2 eggs 2 cups flour (plain) 2 cups canola oil   Methods :   In a mixing bowl, add chicken and stir salt and pepper. Keep chicken pieces aside.   In a separate bowl, add flour, salt, white and black pepper, garlic and onion powder and paprika. Stir all the ingredients and set aside.   Break two eggs and beat well. In a separate bowl, add bread crumbs.   Then,  take a chicken piece, coat well with flour. Then,  into beaten eggs and into bread crumbs.Place chicken pieces on a plate.   Add oil in a heated frying pan. Once oil has heated well, add chicken pieces and fry till golden brown (ensure to turn in between).   Drain chicken pieces from oil and place in a plate. Serve with your desired sauce or salad. 

Ingredients: 2 cups flour Pinch of salt 3 cups of canola/olive oil 3 teaspoons ghee 250-300ml water Syrup: 1 cup sugar 2 cups water Methods: Syrup: In a pot add sugar and water. Ensure to mix till sugar particles are dissolved. Bring syrup to boil and simmer till one strand of consistency is reached. Keep syrup aside for cooling. In a mixing bowl, add flour and a pinch of salt (stir). Add ghee and rub unto flour. Then, add water in small portions, stir with a spoon to form a dough. Knead well to form soft dough. Rub additional ghee for a smooth dough. Keep the dough aside for 10 minutes. Break dough into smaller sizes. Apply flour on a board and roll dough to a thickness of 0.5 cm. Cut dough into thin strips and place on flour-dusted plates. In a heated frying pan, add oil and fry lakri strips till golden brown. Drain oil and add lakri in a mixing bowl. Once, lakri strips have cooled, stir syrup. Keep stirring lakri with syrup till a whitish sugary coat i

Ingredients: 1kg fish (red snapper) 1 teaspoon tumeric powder 1 tablespoon masala powder 10-12 cloves of garlic  2-3 fresh chillies  Pinch of onion powder Pinch of garlic powder Pinch of black pepper (powdered) Salt to taste 3 cups of canola/vegetable oil 5-6 curry leaves 1/4 cup lemon juice   Methods:    Clean, chop (curry piecea) and wash fish. Add lemon juice and stir.   Blend chillies, curry leaves and garlic. Then, add chilli garlic paste unto the fish pieces. Also, add tumeric power, masala powder, salt to taste, garlic and onion powder and pepper. Mix all the ingredients thoroughly with fish pieces. Set fish aside for 15 minutes. In a heated frying pan, add fish pieces and deep fry till golden brown. Drain oil and transfer unto a plate. Serve warm and cooled.

Ingredients: 1 cup of yellow/ split peas 1/4 cup coriander leaves 1 teaspoon cumin seeds 8 cloves of crushed garlic 1/2 finely chopped onion 5-6 curry leaves 1-2 chillies Pinch of asafoetida 2.5 cups of olive oil  Salt to taste Methods:   Soak a cup of lentil overnight. The next day, wash lentil thoroughly and drain water. Blend lentil into smooth paste. Also, blend chillies, curry leaves, cumin seeds and garlic.   Once, lentil is blended, add onions, coriander leaves, salt and asafoetida. Mix all the ingredients.    In a heated frying pan, add oil. Keep a bowl of water aside. Apply water on your palms and make bara(s) patties. Add bara(s) into heated oil. Fry till golden brown.   Serve bara(s) warm/ cooled   

Ingredients: 600g prawned (cleaned and washed) 3 tablespoons olive/canola oil Pinch of cumin seeds Pinch of black mustard seeds 2 medium sized onions 12-13 cloves of crushed garlic 1 star anise 6 cloves 1/2 cinnamon quill Salt to taste 2-3 chillies 2-3 tablespoons masala 1 teaspoon tumeric 1/2 cup coriander leaves   Methods:   In a heated pot, add olive oil, cumin and mustard seeds (golden brown). Then, add chopped onions and stir. Cook till golden brown. Add crushed garlic, cinnamon quill, cloves and star anise. Stir in tumeric powder and masala .   Add prawns, salt to taste and chillies. Ensure to stir prawns with rest of the ingredients. Cook prawns over medium to low heat for 5 minutes.    Finally, add 2 cups of boiled water and cook further for 20 minutes over low heat. Once, gravy has reduced, add chopped coriander leaves. Let curry stand for 2-3 minutes. Then, dish out prawn curry for serving. Serve with rice, naan or roti.