Kittyz Kitchens

Ingredients: 1 kg snapper fish 1 carrot finely chopped A bunch of Chinese cabbage  1/4 cup lemon juice 1/2 onion finely chopped 13 cloves of garlic (10 crushed and 3 chopped) 2 chillies (1 crushed and 1 chopped) Salt 400 ml coconut milk 3 cups water 2 cups canola oil   Methods: 1) In a mixing bowl, add fish, lemon juice crushed garlic and chilli. Stir all the ingredients with fish and let it marinate for 15 minutes. 2) Add canola oil and deep fry the marinated fish. And set fish aside for later use. 3)  In a pot, add 3 cups of water. Also, add carrots, cabbage, onions, garlic and chilli. Bring the vegetables to boil. 4) Pour coconut milk. Ensure that coconut milk also gets boiled. 5)Add fish pieces. Stir and simmer for 3-4 minutes. 6) Serve fish in lolo with your favorite root crops.         

Ingredients: 1.5 cups of plain flour 2 medium-sized potatoes (boiled and mashed) 1 tablespoon finely chopped coriander Pinch of salt 1/4 teaspoon turmeric powder 1/8 teaspoon chilli powder 1 teaspoon ghee 1/2 cup water (room temperature)  3 cups canola oil Methods: 1) In a mixing bowl, add flour, mashed potatoes, coriander, salt, turmeric and chilli powder and ghee. 2) Mix all the ingredients. 3) Add water in small portions and stir to form dough. Knead well for smooth dough. 4) Add ghee and knead, further. 5) Take a decent portion of dough and roll into a ball on a flour dusted board. Flatten dough and roll with a rolling  pin to a thickness 4mm.  6) In a heated frying pan/ kadai, add canola oil. Once, oil has heated well and deep fry the puri(s). 7) Drain oil and place puri(s) in a plate. Transfer puri(s) onto a pot or container and ensure to cover immediately for soft puri(s). 8) Serve potato puri(s) immediately.    

Ingredients: 3 tablespoons canola oil Pinch of cumin seeds Salt to taste 5-6 cloves of crushed garlic 1/2 cm crushed ginger 1/2 teaspoon chilli powder Pinch of asafoetida 1 loaf of sliced bread (white) 2 medium sized boiled potatoes (coarsely mashed )  Handful of coriander leaves 1 cup mixed vegetable 3 teaspoons plain flour 2 tablespoons water 2 cups canola oil Methods: 1) In a heated pot, add 3 tablespoons of olive oil. Add pinch of cumin seeds and wait for cumin seeds to pop-up. Then, add finely chopped onions. Stir and cook onions till soften. Also, add curry leaves. 2) Add crushed garlic and ginger and cook till soft.  3) Then, add masala, turmeric and chilli powder. Stir all the ingredients. 4) Add the mashed potatoes, mixed veegtables, salt to taste and asafoetida. Stir well and cook for 4 minutes. 5) Finally, add a handful of coriander leaves. 6) Cut the edges of a bread slice. Roll into a thinner slice using a rolling pin and cut

Ingredients: 2 cups of boiling water 1 cup liquid milk 5 cardamom pods (coarsely grinded) 4-5 black peppercorns 1/2cm crushed ginger 2 tea bags  2 tablespoons sugar (may vary with your taste)    Methods: 1) Add boiling water in a pot over medium heat.  2) Add cardamom pods, peppercorns and ginger. Bring to boil. 3) Add tea bags and boil till your desired strength of tea is reached. 4) Then, add liquid milk. Bring tea to boil, reduce heat and simmer for 2-3 minutes, till milk skin is formed. 5) Serve immediately. 

Ingredients: 1kg snapper fish (wash fish with 1/4 cup lemon juice) 5 tablespoons olive oil Pinch of cumin seeds Pinch of black mustard seeds  1.5 finely chopped onions 10-12 cloves of crushed garlic 2 chillies (chopped) 10 curry leaves 2 tablespoons masala powder 1 teaspoon turmeric Salt to taste   Methods:  1) In a heated pot, add 5 tablespoons of olive oil. Add pinch of cumin and black mustard seeds. Once cumin and black mustard starts to pop, add onions.  2) Add onions and stir, cook till soften.  Also, add curry leaves and garlic. Cook onions and garlic till golden brown.  3) Stir masala and turmeric powder.  4) Wash fish pieces with lemon juice and stir into the masala mixture. Add chillies and salt to taste. 5) Cook fish for 15 minutes over low heat. Ensure to stir fish, gently. 6) Finally, add coriander leaves and let curry stand for 2-3 minutes. 7) Serve with rice or roti.        

Ingredients:  8 slices of bread Margarine/ butter  Salt to taste 3 medium-size potatoes (boiled and mashed) 1 medium-sized finely chopped onion 1 finely chopped chilli (may vary with your taste) Finely chopped coriander leaves 2 cups chick peas flour 1/4 teaspoon turmeric powder Pinch of salt Pinch of asafoetida 1/4 chilli powder 1 teaspoon cumin powder 1/2 teaspoon baking powder 1.5 cups water 2 cups canola oil (frying)    Methods: 1) Mash boiled potatoes. Stir salt, onion, chilli and coriander leaves into the mashed potatoes and set aside. 2) In a mixing bowl, add chick peas flour, turmeric powder, salt, asafoetida, chilli powder, cumin powder and baking powder. Stir all the dry ingredients, thoroughly.  3) Add water and stir into the dry mixture. Stir properly to make a dripping batter. 4) Apply margarine or butter on 2 slices of bread. Take decent portion of potato filling and apply on a bread slice. Press filling with the other slic

Ingredients: 1 cup semolina(suji) 1 cup icing sugar 1 cup powdered milk 1/2 teaspoon nutmeg 1 teaspoon  cardamom powder 250ml melted ghee    Methods: 1) Add semolina in a frying pan/kadai over low heat. Fry semolina till golden brown. Ensure that semolina is not burnt. 2) Completely cool semolina. Then, finely grind in a food processor. 3) Transfer semolina  in a mixing bowl. Add icing sugar, powdered milk, nutmeg and cardamom powder. Mix all the dry ingredients, properly. 4) Add melted ghee and stir into the dry ingredients. Stir till binding texture is achieved. Take a decent portion of the mixture and gently mould in your palm to form  suji laddoo(s). 5) Dry laddoos before serving.                        

Ingredients: 1/2 cup milk 4 oreo biscuits 4 tablespoons vanilla ice-cream   Methods:     1) In a blender bowl, add all the ingredients. Blend properly to get a chocolatey mixture.   2) Transfer Oreo milkshake in a milkshake glass and serve immediately.