Kittyz Kitchens

Ingredients: 3 cups of flour Pinch of salt Pinch of sugar 1 teaspoon cumin powder 1 tablespoon yeast 250ml warm water  4 teaspoons ghee 2 cups canola oil   Methods:  1) In a mixing bowl add flour, salt, sugar cumin powder ad yeast. Mix all the ingredients. 2) Add ghee and stir further. 3) Add warm water in small portions and mix with a spoon. 4) Knead with your hands  to form dough. Add 1 teaspoon of ghee and knead further form smooth dough 5) Cover dough with a cloth and place a warm place for half-an-hour. 6) Knead further and break dough into smaller pieces. 7) Roll dough to a thickness of 4mm. Use a glass and cut dough into smaller phuli. 8) Add canola oil in a heated frying pan. 9) Add 4-5 phulia(s) and fry till light brown. Ensure to cover phulia for softeness. Serve with your favorite dish.             

Ingredients: *Fried lamb 400g lamb (chopped in small cubes) Pinch of salt 1/2 teaspoons baking powder Pinch of black pepper 3 tablespoons corn flour  2 cups canola oil (for frying) * For stir-fry 1 onion (chopped in cubes) 1-2 chillies (chopped) 2 tablespoons olive/canola oil 10 cloves garlic (paste) 1/2 cm garlic  (paste) 1 tablespoon cumin seeds Handful coriander  3 tablespoons soy sauce  Salt to taste 1 tablespoon chilli flakes (may vary with your taste)  Methods: 1) In a mixing bowl add lamb, pinch of salt and pinch of black pepper. Stir properly. 2) In a heated frying pan, add lamb pieces and fry until lamb is well cooked. Drain oil from lamb and set aside for later use 3) In a wok/ pot add olive/canola oil. Add cumin seeds and let it splutter. Then, throw in onion, garlic and ginger paste and cook till light brown. 4) Add cooked lamb, chillies flakes, salt to taste, soy sauce. Stir fry lamb with the ingredients for 2 minut

Ingredients: 250g tamarind (soaked in water overnight) Pinch of asafoetida 3 tablespoons olive oil 1 chilli (chopped) 15 curry leaves 6 cloves of crushed garlic 5 cloves 1.5 teaspoons roasted and crushed cumin powder Salt to taste 3 cups sugar   Methods:   1) In a heated pot, over low heat add olive oil, garlic, chilli, curry leaves and cloves. Stir and cook garlic till light brown. 2) Squeeze  tamarind into water. Add tamarind water into the pot with cumin powder, salt to taste and asafoetida. Stir and cook the mixture for 5 minutes over low heat. 3) Add sugar and cook for another half an hour. Cool chutney before serving.  

Ingredients: *Syrup 1 cup sugar 1.5 water   *Dough 1 tin condense milk (397g) 3 tablespoons prepared syrup 1 teaspoon cardamom powder 1/2 teaspoon nutmeg 1 tablespoon ghee 5 teaspoons baking powder 3 cups plain flour  3 cups canola oil (frying)   Methods: 1) Syrup: In a pot add sugar and water. Stir sugar till sugar particles have dissolved. Bring syrup to boil and simmer for 3-4 minutes. Syrup texture should be thin for gulab jamun.  2) Dough: In a mixing bowl, add and stir condense milk, prepared syrup, cardamom powder, nutmeg powder, and ghee. Then, stir in baking powder. 3) Add flour in 3 portions and stir. In the final portion knead the mixture to form dough. 4) Take a decent portion of dough. Roll into a ball and further roll into a forward motion to form gulab jamun(s). Place gulab jamun dough into a flour-dusted plate. 5) In a heated frying pan/kadai add canola oil for frying. Once, oil has heated reduce heat to low and deep fry unt

Ingredients: *Dough 1 cup plain flour 1/2 teaspoon  cardamom powder 1.5 tablespoons ghee 3/4 cup water (room temperature)  2 cups canola oil (frying) *Paste 1 tablespoon ghee 1 tablespoon canola oil 2 tablespoons corn flour   *Syrup 1 cup sugar  3/4 cup water (room temperature)      Methods:   1) In a mixing bowl, add flour and cardamom powder . Then, add ghee and rub onto the flour. 2) Add water in small portion and stir with a spoon. Knead to form a dough. Set dough aside for half and hour. 3) To prepare paste: add ghee, oil and corn flour. Stir all the ingredients to make a smooth paste. 4)  To prepare syrup: Add water and sugar into a pot. Cook syrup over medium heat till one string of consistency is reached. 5) After half an hour, knead dough further and break into 6 equal pieces. 6) Roll dough with a rolling pin to a thickness of 2mm. Repeat this process for rest of the dough pieces. 7) Place a rolled dough onto a flour-dusted b

Ingredients: *Sauce 1/3 cup  pineapple juice 2 tablespoons tomato sauce 2 tablespoons sweet chilli sauce 1 tablespoon light soy sauce 1/2 teaspoon white vinegar 1 tablespoon sugar   Methods: 1) Mix all the ingredient in a mixing bowl, stir and set aside. Ensure that there are no lumps.   Ingredients: *Prawns 200g peeled, deveined prawns Pinch of salt Pinch of black pepper 1/2 tablespoon light soy sauce 2 eggs 3/4 cup corn flour  1 cup canola oil Methods: 2) Add prawn into a mixing bowl. Add salt, black pepper, soy sauce and eggs and all the ingredients with the prawns.  3) In a separate bowl, add corn flour. Coat prawns into corn flour and place prawn into a plate. 4) Add canola oil in a heated frying. Once, oil has heated fry the coated prawns till golden brown. Drain oil and set prawns aside. Ingredients: *Stir-fry 3 tablespoons olive oil 6-7 cloves of crushed garlic 1 onion chopped 1/2 chopped red capsicum

Ingredients:  1 cup ghee 1.5 cups semolina/ suji 2 cups milk 1 cup sugar  1/2 cup almond flakes 1 teaspoon cardamom powder 1/2 cup sultanas or chopped dates (optional)    Methods:  1) In a heated kadai or frying pan add ghee . Fry (low heat) semolina till light brown and or gives rustling sound. 2) Add sugar, cardamom powder almonds and sultana, stir and cook for a minute. 3) Add milk and stir over low heat. Keep stirring till milk get absorbed. 4) Remove from heat and serve warm or cooled.    

Ingredients: 1 tin corned mutton (326g) 1 medium-sized onion (finely chopped) 2 chillies (may vary with your taste) 1 teaspoon turmeric powder 2 teaspoons masala powder Salt to taste Pinch of cumin seeds 4 tablespoons olive/canola oil 10 curry leaves 5-6 cloves of garlic Handful of chopped coriander leaves   Methods: 1) In a heated pot  (medium-to-high heat), add cumin seeds. Once, seeds start to splutter add onions. Stir and cook onions till soft. Then throw in curry leaves. Add crushed garlic, stir and cook till light brownish. 2) Add turmeric and masala powder and saute' for few seconds. 3) Add corned mutton, salt to taste and chillies. Stir all the ingredients with corned mutton. Cook corned mutton for 10 minutes over medium-to-low heat. Ensure to stir, occasionally. 4) Finally, top-up with coriander leaves. Let curry stand on heat for few minutes. Remove from heat and serve in the dish. * Serve Classic Corned Mutton with rice or roti.  

Ingredients:  4 tablespoons olive/ canola oil 5-6 cloves of crushed garlic 1/2 cm crushed ginger 1 onion (finely chopped)  3 eggs 1 cup mixed vegetables Bunch of Chinese cabbage 1/2 finely chopped red capsicum 1/2 finely chopped green capsicum 3 cups of cooked rice 1/2 teaspoon white vinegar 2 tablespoons light soy sauce 1/2 tablespoon dark soy sauce 1 tablespoon chilli sauce Salt to taste Pinch of black pepper Handful of chopped spring onions   Methods:  1) In a heated frying pan/wok, add olive oil. Add garlic and ginger paste and cook till soften.  2) Add chopped onions and cook until golden brown 3) Add 3 eggs and ensure to scramble, immediately. 4) Then, add mixed vegetables, capsicums, and Chinese cabbage. Stir fry the vegetables. 5) Add cooked rice, salt to taste, black pepper, dark and light soy sauce, white vinegar, chilli sauce and salt to taste. 6) Stir all the ingredient, thoroughly. 7) Finally, top-up with spring onions