Kittyz Kitchens

Ingredients:  2 cups powdered milk 2 cups self-raising 1/4 teaspoon cardamom powder Pinch of nutmeg 250-300g yogurt 2.5 cups of canola oil (frying) 1 tablespoon of ghee Syrup: 2 cups water 2 cups sugar    Methods: 1)  In a mixing bowl, add powdered milk, flour, cardamom powder, and nutmeg. Stir all the dry ingredients well. Add yogurt, stir and knead to form dough. 2) Apply ghee on your palms. Take a decent size of dough and roll into a ball-shape. Place rasgulla ball into a plate. 3) In a frying pan, add olive. Ensure to heat oil properly. Add ragullas and fry till golden brown. Fry rasgullas over medium-to-heat 4) For syrup: In a pot add sugar and water. Stir sugar till all the particles have dissolved. Boil syrup till a single strand of consistency is reached. 5) While the syrup is warm, soak rasgullas into the syrup, till soft and spongy. 6) Serve warm or cooled.           

Ingredients: 250g cauliflower (chopped) 1 cup besan (gram flour) 1/2 cup coriander leaves 1 teaspoon cumin seeds 1/4 chilli powder Salt to taste (extra) 3/4 cup water 1 chilli 1/2 finely chopped onion 5 cloves of garlic (crushed) 10-12 curry leaves Pinch of asafoetida Boiled water  2 cups of canola oil (frying)   Methods: 1)  Chop cauliflower into smaller sizes. Wash thoroughly with tap water. Then, add boiling water and pinch of salt. Drain water after 2-3 minutes in a strainer. 2) Transfer cauliflower in a mixing bowl. Add besan, salt, cumin seeds, chilli powder, crushed garlic, chillies and curry leaves, salt, chopped coriander and water. Ensure to add water in small portions. Gently, stir. Please do ensures that cauliflower is well coated with all the ingredients. 3)  In a heated frying pan, add oil. Once, oil has heated well, add coated cauliflower. Stir and turn cauliflower in between, till golden brown. 4) Drain oil and transfer pakoda

Ingredients: 1 cups rajma ( kidney beans) 1 large onion finely chopped 3 medium-sized tomatoes 5-6 garlic cloves, 1/2 cm ginger, 3 chillies (blend into a paste) 1/2 teaspoon coriander powder 1/2 teaspoon red chilly powder 1/4 teaspoon turmeric powder  Pinch of asafeotida Salt to taste 1/2 teaspoon masala powder 1/2 teaspoon cumin seeds (jeera) 3 tablespoon melted butter/ olive oil 3 tablespoons cream 3-4 cups of water to cook rajma (pressure cooker) 2 cups of rajma stock Methods:   1) Rinse and soak rajma/ kidney beans overnight. The beans should be soaked for 8-9 hours. 2) The next day, wash beans thoroughly and place in the pressure cooker  with 3-4 cups of water.  3) Pressure cook rajma beans for 20-30 minutes. 4) Press to check if rajma beans have cooked well. Strain rajma from rajma stock and set aside for cooking. 5) Over medium-to-low heat, add olive/ butter in a heated pot.Add cumin seeds and allow the seeds to turn brownish. 6)

Ingredients: Pie Base 2 teaspoons yeast 150ml warm water 1 teaspoon sugar 2 cups plain flour  1 teaspoon salt  1 tablespoon olive oil   Vegetarian Toppings  225g pineapple pieces 250g pizza blend shredded cheese 200g pasta sauce 1/2 of finely chopped onion 1/2 finely chopped  red capsicum 1/2 finely chopped  yellow capsicum 1/2 finely chopped  green capsicum Pinch of salt Pinch of pepper Pinch of garlic powder 1 tablespoon olive oil Methods: Pie Base  Preheat oven to 180C. In a mixing bowl add flour and salt and stir. In a jug, stir water, sugar and yeast. Allow yeast mixture to stand for 10 minutes, till frothy.   Make a well in the flour mixture and pour yeast mixture in small portion. Stir with a spoon. Knead well by simmering olive oil. Cover dough with a cloth and place over a warm surface for 10 minutes.   Then, knead dough again after 10 minutes. Roll dough on a flour-dusted board. Use a rolling pin and roll dough to y

Ingredients: Pastry  1/2 cup sugar 125g butter 2 eggs 2 cups flour 2 teaspoons baking powder Custard Fillings 1.5 cups milk 3 tablespoons custard powder 3 dessert spoons sugar   Methods: Pastry Preheat oven to 180C. Grease a cake tin with margarine or butter. In a mixing bowl, cream butter and sugar till mixture turns whitish. Add eggs and beat further. Fold flour and baking powder. Transfer mixture unto the greased cake tin. Spread mixture over the length of cake tin with your finger. Use a fork and make tiny holes all along the pie pastry. Place pastry into the oven and bake for 10 minutes till golden brown. Remove from oven and cool the pastry.   Fillings   In heated milk add sugar and custard powder. Keep stirring till the mixture turns thick and creamy. Pour mixture on the pastry and spread evenly. Cut pie pieces into desirable sizes. Serve custard pie with tea or as a dessert.

Ingredients:   2 cups plain flour (keep extra) Pinch of salt 1 teaspoon baking powder 1 cup warm water 3 teaspoons ghee Additional ghee/ butter/ margarine    Methods:  In a mixing bowl, add 2 cups of plain flour. Add salt, baking powder and ghee, stir properly.    Add warm water in small portions ans stir with a spoon. Knead dough with your hands. Break dough into smaller portions. Roll dough on a flour-dusted board. Use a rolling pin and roll dough to a thickness of 5mm. Place roti on a heated tawa (frying pan). Cook a side for 1/2 a minute or so. Then, turn roti and cook the other side, well (2-3 minutes). Again turn the roti and use a cloth to gently press the roti. This will help the roti swell. Apply ghee/butter/ margarine.  Place cooked rotis covered to maintain the softness.      

Ingredients: A tin condensed milk 1/4 cup of almond flakes 1/2 cup of sago 4-5 cups of water 1 cup of moon dhal (peeled) 1/2 teaspoon cardamon powder Pinch of nutmeg Methods: Place a pot over medium to low heat and add  moong dhal with 2 cups of water. Cook moong dhal till 3/4 done. Then, add sago. Add 2 cups of water if need arises. Cook sago till clear and transparent in appearance. Stir condensed milk, almond flakes, nutmeg and cardamon powder  into the mixture. Simmer for 3-4 minutes. You can serve payasam warm or cooled.  

Ingredients:   197.5g condensed milk   2.5  cups of grated/desiccated coconut   2 tablespoons powdered milk Methods:   1) Add 2 cups of grated coconut and 2 tablespoons of powdered milk in a frying pan over medium-to-low heat. Stir the mixture for 2-3 minutes.   2) Add the condensed milk and stir for another 3-4 minutes till all the ingredients have mixed well.   3) Remove coconut mixture from heat and keep aside for cooling.    4)  Then, take decent portions of coconut mixture and roll to make  ball-shaped laddoos.  5) Roll laddoos on the rest of  grated coconut for coating. 6) Serve immediately.