Kittyz Kitchens

Ingredients: * Marinate Chicken: 400g Chicken 2 tablespoons dark soy sauce Pinch of salt Pinch of black pepper 1/2 cm ginger (paste) 1 chilly (paste) 6-8 garlic (paste)    3 carrots (chopped) 1 onion (finely chopped) 1 bunch of cabbage (coarsely chopped) 1.5 cups warm water 6-7 crushed garlic 1 cm crushed ginger 1/2 teaspoon sugar 1/2 teaspoon corn flour Salt to taste   Methods:    Let's marinate the chicken. In a mixing bowl, add chicken with rest of the ingredients and stir. Keep chicken aside and marinate for 15 minutes. Cook chicken for 15-20 minutes over medium heat and transfer on the pot.   Let's cook the vegetables. In a heated frying pan, add 3 tablespoons of olive. Then, golden fry onions. Transfer onions into a bigger pot.   Add garlic, ginger and chilly paste and cook till brownish. Transfer the paste into the same pot as above.   Then, add carrots and half cook (may vary with your preference). Transfer to t

Ingredients: 2.5 cups plain flour Pinch of salt Pinch of asafoetida  1/2 teaspoon turmeric powder Pinch of black pepper (powder)  1 teaspoon cumin powder  3 teaspoons ghee  3 cups canola/vegetable oil Warm water   Methods:   In a mixing bowl, add flour, salt, asafoetida, turmeric powder, black pepper and cumin powder and stir. Then, add ghee and stir further.   Add water into the flour and stir with a spoon. Then knead flour to make a smooth dough.   Break dough into larger pieces and roll to a thickness of 1/2 cm. Use a glass and cut dough into smaller sizes. Roll smaller size dough to a thickness of 2mm.Then, place rolled dough on a flour dusted plate.     In a heated kadai/frying pan, add oil. Ensure that oil is well heated, add  puri(s)and fry puri(s) till lightly brown. Drain oil and cover puri(s) with a grease proof paper to maintain soft puri(s)   Serve warm or cold with your desired curry. 

Ingredients: 3 cups powdered milk 3 teaspoons ghee 3-4 tablespoons milk (liquid) Syrup: 1 cup sugar 3/4 cup water   Methods: Syrup:  In a pot, add milk and sugar. Stir till sugar particles have dissolved. Bring syrup to boil. Cook syrup until a string of consistency is reached.   In a mixing bowl, add powdered milk and ghee (rub ghee unto milk). Then, add liquid milk and rub with powdered milk. Since add liquid milk leads to big lumps, break lumps into smaller size.   Add syrup and stir, well. Transfer mixture into a greased tin. Spread evenly with a spoon. Apply ghee on a bowl and press  till barfi has a smooth surface. Sprinkle 100's and 1000's.   Cut barfi into desired pieces and sizes. Let barfi stand for 2 hours before serving.