Kittyz Kitchens

Ingredients: 1.2kg fresh rooster curry pieces 1/2 cup olive oil  10 cloves of crushed garlic 2 onions 5 cardamons 5 cloves 15-20 curry leaves Pinch of cumin seeds 1 cinnamon quill 1-star anise 2.5 tablespoons masala 3 teaspoons turmeric powder Pinch of asafoetida Salt to taste 500ml hot water A handful of coriander leaves  Methods: 1) In a heated pot, add olive oil. Once, oil has heated add cumin seeds and splutter. 2) Add onions and garlic and saute' until light brown. Add cardamom, cloves, cinnamon quill and star anise. Also, add curry leaves. 3) Add the masala powder and turmeric and saute' for few seconds. 4) Add the rooster pieces, chillies, a pinch of asafoetida, salt to taste and stir to combine all the ingredients. Cook for 30 minutes over medium-to-low heat. Ensure to stir occasionally. 5) After 30 minutes, add hot water, stir and cook for another 30 minutes until meat has cooked, tenderly. 6) Finally, top-up with cori...

Ingredients: 450g chicken liver 1/3 cup olive oil 1 onion (finely chopped) 7 cloves of garlic (crushed) 3 chillies (may vary with your taste) Pinch of cumin seeds 15 curry leaves 2 tablespoons masala 2 teaspoon turmeric powder 3 cloves 3 cardamon 1-star anise 1/2 cinnamon quill 1/2 cup chopped coriander leaves Methods: 1) In a heated pot, add olive oil. Once, oil has heated add cumin seeds and splutter. Also, add cloves, cardamom, star anise and cinnamon quill. 2) Then, add onions and crushed garlic saute' and cook until lightly brown and soft. 3) Add turmeric powder and masala and saute' for few seconds. 4)  Add the liver pieces, salt to taste, chillies and asafoetida. Stir all the ingredients with liver pieces, cover with a lid and cook for 30 minutes over low heat. Ensure to stir, occasionally. 5) Finally, add coriander leaves, stir and cook for 2 minutes further. *Serve warm with roti, rice or naan.       ...

Ingredients:  2.25 cups self-raising flour 90g butter 3/4 cup sugar 125g fresh blueberries 1 cup milk 2 eggs Methods: *Preheat oven to 180°c and grease 2 muffin pan (2x3) 1) In a mixing bowl, add sugar and butter and beat until light and fluffy. 2) Add eggs and milk and beat further to combine. 3) Add flour and blueberries and fold. 4) Add 2 tablespoons of mixture into each into muffin holes, and level with a spoon. 5) Place into the oven and bake for 25 minutes until golden brown. *Cool blueberry muffins before serving.    

 Ingredients: 1.5 cups flour 1.5 teaspoon instant yeast 1 cup warm water for batter 1/4 cup yogurt Few drops of favorite food coloring 1 teaspoon ghee 2 cups of oil for frying Syrup:  2 cups water 2 cups sugar 1 teaspoon cardamom powder  Methods: 1) In a mixing bowl, add flour, yeast, yoghurt and water. Stir well and ensure there are no lumps. Set mixture aside for 2-3 hours. 2) In a pot over medium heat, add sugar, cardamom powder and water, stir until sugar particles have dissolved, completely. Bring to boil until a single strand of consistency is reached. 3) In a frying pan, add oil and ghee and heat. Add mixture into a sauce bottle and pour over hot oil in round spirals. Turn and cook both sides until crispy. 4) Remove jalebis from oil and immediately transfer into syrup (keep warm). 5) Keep jalebis for few minutes. *Serve jalebis after cooling completely.  

Ingredients: 125g butter 1/2 cup caster sugar 1 teaspoon vanilla 2 eggs 1 cup semolina 3/4 almond meal 1 teaspoon baking powder  Methods:  1) Preheat oven to 180°C and grease a cake tin. 2) In a mixing bowl add sugar, butter and vanilla. Beat until the mixture turns whitish and fluffy. 3) Then, add eggs and beat to combine. 4) Fold semolina, baking powder and almond meal. 5) Transfer mixture into a greased cake tin. 6) Place into the oven and bake for 25 to 30 minutes until cake is well cokked and turns golden brown. Cool completely and serve.    

Ingredients: 600g chicken nibbles (chopped into curry pieces) 1/4 cup olive oil 2 medium onions (finely chopped) 10 cloves of garlic (crushed) 1 inch ginger (crushed) 3 green chillies (crushed)  10-15 curry leaves 2 medium tomatoes (finely chopped)  1/2 teaspoon chilli powder 1 teaspoon turmeric powder 1 teaspoon masala powder 1 teaspoon corinder powder 1 teaspoon cumin powder  Salt to taste Pinch of asafoetida 3 tablespoon yoghurt 2 tablespoons thick cream Handful coriander leaves (chopped) Methods: 1) In a heated pot, add olive oil and heat oil. 2) Add onions, garlic, ginger and chillies, stir and cook until light brown. 3) Add curry leaves, cumin powder,  coriander powder, masala, turmeric, chilli powder and saute' for few seconds. 4) Add tomatoes, stir and cook with spices for 3-4 minutes. 5) Then, add chicken pieces, stir and cook for 5 minutes. 6) Add fresh yogurt and cook for 15 minutes over medium-to-low he...

Ingredients: A bunch of spinach (finely chopped and washed) 2 chillies (may vary with your taste) 2 cloves of garlic (finely chopped) Pinch of cumin seeds 4 tablespoon olive oil 2 eggs (beat) Salt to taste Pinch of black pepper Pinch of asafoetida 1/4 piece red capsicum (finely chopped) Methods:  *In a mixing bowl, add eggs, pinch of salt and pepper. 1) In a heated pot, add olive oil.  2) Add pinch of cumin seeds and splutter. 3) Then, add chopped garlic, saute' for few seconds until light brown.  4) Add spinach, salt to taste,  asafoetida and chillies. Stir and cook spinach for 3 minutes. 5) Then, add capsicum, stir and cook for 5 minutes over low heat until the excessive water starts to dry out. 6) Add egg and scramble, immediately. *Serve spinach and eggs warm with roti, chapati, naan.  

Ingredients: 1.5 cups plain flour 1.5 teaspoons baking powder 3 tablespoons cocoa powder 1/4 cup oil 1/2 teaspoon baking soda 1 tablespoon vinegar 1 cup caster sugar 1 cup water (room temperature) Pinch of salt 1 tablespoon vanilla Icing sugar (garnish) Methods: *Preheat oven 180°C and grease a cake tin 1) In a mixing bowl, add all the ingredients. 2) Beat the mixture until fluffy.   3)  Transfer cake mixture into the cake tin. 4) Place into the oven and bake for 10-15 minutes. 5) Cool completely and sprinkle icing sugar to garnish.  

Ingredients: 1 cup milk 1/2 cup olive oil 1 teaspoon sugar 4 cups plain flour 7g dry yeast Methods:   *Preheat oven to 220°C. 1) In a pot add milk, oil and sugar. Stir and heat the mixture until is lukewarm. 2) In a mixing bowl, add and mix flour and yeast. 3) Pour the liquid mixture into flour, mix to combine and knead to form smooth. You need to knead for 6 minutes on a flat flour-dusted surface. 4) Place the dough back into the mixing bowl and let it rest for an hour. 5) Punch dough and knead for another 5 minutes. Divide dough into 9 equals sizes, roll and place into a cake tray lined with baking paper. Rest for another 15 minutes. 6) Then, milk wash the buns and bake for 10-15 minutes until buns have turned golden brown. Cool completely and serve with your favorite spread.    

Ingredients: A bunch of spinach 1 onion (finely chopped) 2 cups water 2 cloves of garlic Salt to taste 1 chilli (slit in half) 1 tin of coconut milk (400ml)  Methods: 1) In a pot, add water, chilli, onion and spinach. 2) Bring spinach to boil. 3) Add coconut milk, bring to boil and simmer for 5 minutes. *Serve warm with your favorite root crop.       

Ingredients: 180g butter An egg 1 teaspoon vanilla 2 cups plain flour 3/4 cup caster sugar 1/4 cup cocoa    Methods: 1) Preheat oven to 180°C and line 2 cake trays with baking paper. 2) In a mixing bowl add sugar, butter and vanilla. Beat for 5 minutes, until the mixture turn whitish. 3) Add an egg and beat futher. 4) Finally, add flour and cocoa powder, mix and knead with your hands into a smooth dough. 5) Transfer dough on a flour dusted board and, roll with a rolling pin to a thickness of  0.5cm. Use a 4cm diameter of biscuit cutter, cut the dough and place into the cake trays. Ensure there are 3cm distance between the dough. 6) Place into the oven and bake for 10-15 minutes. *Cool completely before serving.  

   Ingredients: 1 teaspoon cumin powder 1 teaspoon turmeric powder 1/2 onion (finely chopped) Pinch of black pepper 5 cloves of garlic (crushed) 1 cup self-raising flour 2 tablespoons corn flour An egg  200ml water 1/2 onion (finely chopped) 1 chilli (finely chopped) A handful of coriander leaves 1/2 cup zucchini (grated) 1/2 cup potato (grated) 1/2 cup carrot (grated) Coriander leaves (finely chopped) 2 cups canola oil for frying Methods: 1) In a mixing bowl, add flour, cumin powder, turmeric powder, salt to taste, black pepper and corn flour. Mix to combine the dry ingredients. 2) Add an egg and water. Stir and mix until there are no lumps. 3) Then, add zucchini, potato, carrot, chilli and handful of coriander leaves. Mix and combine all the ingredients into a batter. 4) In a heated frying pan, add canola oil. 5) Once, oil had heated add a tablespoon of batter and fry until golden brown. Ensure to turn the fritt...

Ingredients: 125g butter 1/4 cup caster sugar  1 cup plain flour 1/6 rice flour ( sieved ) Few drops of vanilla Methods: 1) Preheat oven to 150°C. Grease a cake tin. 2) In a mixing bowl, add sugar and butter. Beat until the mixture turns pale and fluffy. 3) Then, add vanilla, rice flour and plain flour. Mix to combine and knead to form a smooth dough. 4) Transfer dough unto the greased cake tin and spread evenly using your fingers. 5) Cut dough into 8 wedges and prick with a fork. 6) Place into the oven and bake for 30 minutes until golden brown. *Cool completely before serving.    

Ingredients: 1 cup caster sugar 2 tablespoons gelatine 1 teaspoon vanilla 1/3 cup desiccated coconut 1/3 cup icing sugar (optional) 2/3 cup hot water 2/3 cup cold water 1 teaspoon pink colouring Methods: 1) Grease a cake tin and line with baking paper. 2) In a pot, over medium-to-low heat, add sugar and hot water. Keep stirring the mixture for 3 minutes until the syrup becomes clear. 3) In a jug or bowl, combine gelatin and cold water. Stir until the gelatine has dissolved, thoroughly.  4) Pour the gelatine mixture into the syrup, cook and stir for 2-3 minutes until the mixture becomes clear. 5) Pour the mixture into a bowl and set aside for 30 minutes, until the mixture cools completely. 6) Then, beat the mixture for 10 minutes, until the mixture turns thick and frothy. 7) Add 1 teaspoon vanilla and pink colouring and beat for another minute. 8) Pour the mixture into the greased cake tin and let the mixture sit for about an hour (at room temper...

Ingredients: 500g fish (snapper, chopped into curry pieces) Pinch of black mustard seeds 1/4 cup olive oil Pinch of cumin seeds 10-15 curry leaves 1 onion (finely chopped) 14 cloves of garlic (crushed) 3 cardamon pods 3 cloves 1/2 cinnamon quill 1-star anise 3 chillies slit in halves (may vary with your taste) 1 teaspoon turmeric powder 1 tablespoon masala powder Salt to taste A handful of coriander (finely chopped) 2 cups tamarind mixture (2 cups water & 1.5 teaspoons tamarind paste)  Methods: 1) In a heated pot, add oil. Then, add cumin seeds and black mustard seeds and splutter. 2) Then, add onions and garlic, saute' until light brown. 3) Also, add cardamom pods, cloves, cinnamon quill, star anise and curry leaves. 4) Add and saute' masala and turmeric powder. 5) Throw in fish pieces, salt to taste and pinch of asafoetida. Gently, stir fish with spices and cook for 5 minutes over medium heat.   6) Pour the tamarind mix...

Ingredients: 125g butter 3/4 cup sugar 1 teaspoon vanilla An egg 1.5 cups flour (plain) 1/2 teaspoon baking powder 1/2 cup choc chips Methods: 1) Preheat oven to 180°C. Line a baking tray with baking paper. 2) In a mixing bowl, mix and beat butter and sugar until mixture turn thick and pale. 3) Add the egg and vanilla and beat, further until well combined. 4) Fold flour, baking powder, a pinch of salt and choc-chips. 5) Add a tablespoon of mixture onto the baking tray. Ensure that the distance is 4cm between.  6) Bake cookies for 15-20 minutes until golden brown. 7) Cool completely and place in an air-tight container for 2-3 days. 

Ingredients: 1 can corn kernels 2.5 cups water 1 teaspoon chicken stock 200g shredded chicken 1 teaspoon vinegar Pinch of black pepper Salt to taste Chopped spring onion for garnish  1/2 cup cornflour paste (1/2 cup water and 2 teaspoons corn flour) Methods: 1) In a pot, add water and chicken stock and bring to boil. 2) Then, add corns (coarsely blended) and bring to boil. 3) Then, combine shredded chicken, black pepper, salt to taste. Mix all the ingredients and allow soup to boil. 4) Finally, add cornflour paste and stir until soup thickens. You may add more water if the need arises. Simmer for 2 minutes. 5) Garnish with spring onions *Serve warm.     

Ingredients: 1 medium carrot (peeled and grated) 2 cups self-raising flour 1 teaspoon cinnamon powder Pinch of salt 1/2 cup caster sugar 3 eggs 1/2 cup olive or vegetable oil 2 tablespoons desiccated coconut Methods: 1) Preheat oven to 180°c and grease a loaf tin. 2) In a mixing bowl, add all the ingredients and mix well until well combined. 3) Transfer mixture into the greased loaf tin. 4) Place into oven and bake for 40 minutes until golden brown. 5) Remove from oven and cool completely before serving.   

Ingredients:  3.5 cups plain flour 3.5 teaspoons baking powder 2 tablespoons caster sugar 60g butter Pinch of salt 1.5 cups buttermilk Methods:  1) Preheat oven to 220°C. Grease a cake tray that can bake 12 scones. 2) In a mixing bowl, add and mix flour, sugar and pinch of salt.  3) Then, add butter and rub butter into flour mixture. 4) Add buttermilk, mix and knead to form a dough. 5) Transfer dough on a flour dusted board and spread dough evenly using your fingers to a 3cm thickness. 6) Use a scone cutter (5cm diameter) and cut dough into 12 circles. Transfer dough unto the greased cake tray. 7) Place into the oven and bake for 15 minutes and/or until golden brown. *Serve with your favourite jam or with whipped cream.    

Ingredients: 2 cups self-raising flour 1 tablespoon caster sugar Pinch of salt 60g butter (softened) 1/2 cup buttermilk 2/3 cup cooked and mashed pumpkin Extra buttermilk for brushing Enough water to cook pumpkin 3/4 cup plain flour for kneading Methods:  *Preheat oven to 180°C. 1) In a pot add 2/3 cups pumpkin pieces. Add enough water to cover pumpkin pieces. Once, pumpkin has softened, mash with the potato masher. 2)Then, in a mixing bowl add sugar, flour and salt and mix. Add butter and run into the flour mixture until breadcrumb texture is achieved. 3) Make a well and add buttermilk and mashed pumpkin. Mix well, you will get a sticky dough. 4) Add plain flour and knead into a smooth dough. 5) Transfer dough into a flour dusted board and spread evenly using your fingers or using a rolling pin to a thickness of 2cm. Use a scone cutter (5cm diameter) and cut dough into 9 circles. Then, place unto a greased baking tray. 6)Bake for 30 minutes un...

Ingredients: 2 cups plain flour 1/2 cup wholemeal flour 3 teaspoons ghee 1 1/3 cup hot water 1 tablespoon oil Extra flour  Methods: 1) In a mixing bowl, add plain and wholemeal flour and stir. 2) Add ghee and stir, further. 3) Add hot water in small portions and stir with a spoon until the flour binds to form the doughy texture. 4) Knead and punch with your hands for a smooth dough. 5) Divide dough into 8 equal parts. 6) Take two doughs and roll or spread with fingers to a diameter of 5cm. 7)  Then, apply oil and sprinkle flour unto one of the dough. Place the other dough and seal sides with your fingers. 8) Roll with a rolling pin to a diameter of 10cm. 9) Transfer rolled dough unto a heated griddle/ tawa.  10) Cook until bubbly texture is shown. Then turn the roti cook and until there are golden spots (you may check with a kitchen tong). Again turn roti and gently press on the roti with a piece of cloth for a few seconds. 11) Tr...

Ingredients:  3/4 cup plain flour 3/4  cup wholemeal flour 1/2 cup grounded almonds 2 teaspoons baking powder 1/2 teaspoon bicarbonate of soda 1/3 cup caster sugar 2 eggs 1 teaspoon vanilla 125g butter 2 tablespoons water 2 tablespoons milk 3 bananas (peeled and mashed) Methods: 1) Preheat oven to 150°C and grease a loaf tin. 2) In a mixing bowl add sugar,  eggs, vanilla, butter. Beat the mixture for an hour. 3) Then, add plain flour, wholemeal flour, grounded wholemeal, baking powder, bicarbonate of soda and fold. 4) Finally, fold water, milk and mashed bananas. 5) Transfer mixture into the greased loaf tin. 6) Place into the oven and bake for an hour. *Cool completely and serve with your favourite spread.   

Ingredients: Pinch of sugar 1/2 cup warm water 7g dry yeast 2.25 cups flour 1/2 cup plain yoghurt 1 tablespoon of olive, canola or vegetable oil 3 tablespoon melted butter 1 tablespoon of coriander leaves (finely chopped) Extra oil for greasing tawa/frying pan Methods: 1) In a small mixing bowl/ measuring cup add warm water, sugar and yeast. Stir and set the mixture yeast mixture aside for 10 minutes.   2) In a mixing bowl, add flour, yoghurt and oil. Mix the ingredients with flour. 3) Add the yeast mixture and mix with a spoon for dough.  4) Knead with hands to form a smooth dough. Set dough aside for an hour. 5) Place dough on a board and divide into 8 smaller pieces. You may sprinkle additional flour on dough if the texture is soft. 6)  Take a small piece of spread evenly using your finger and gently roll with a rolling pin to a thickness of 3mm. 7) Heat a tawa, smear oil and add naan dough onto the tawa. Cook until dough puffs and...

Ingredients: 1.5 cups self-raising flour 1/2 cup flour 1/2 cup caster sugar 3 eggs 150g butter 3/4 cup milk (liquid) 1.5 teaspoons vanilla Melted butter for greasing  Methods: 1) Preheat oven to 180 °C. Position the rack in the lowest shelf of the oven. 2) In a mixing bowl, add self-raising flour, plain flour, sugar, eggs, butter, milk and vanilla. Beat for 1-2 minutes, until the mixture is thick and fluffy. 3)Transfer mixture into the greased cake tin. 4) Bake for 40-45 minutes until the skewers come out clean. Cool completely before serving.    

Ingredients: 1 cup self-raising flour 1/4 cup cocoa powder 1/2 cup sugar (may vary with your taste) 1/2 cup water  4 tablespoons milk powder 1 teaspoon vanilla 2 eggs 125g butter Methods: 1) Preheat oven to 180 degrees celcius. 2) In a mixing bowl, add all the ingredients and beat until the mixture becomes light and fluffy. 3) Transfer the mixture into a greased loaf tin and bake for 40 minutes. 4) Cool completely before serving *Serve with margarine or butter   

Ingredients: 250g cauliflower (chopped coarsely) 2x95g tuna in spring water 2 chillies (slit in halves) Pinch of asafoetida 1/4 cup olive oil Pinch of cumin seeds 1 teaspoon turmeric powder 2 teaspoons masala powder  1/2 onion (finely chopped) 6 cloves of crushed garlic 5 curry leaves A handful of coriander leaves Salt to taste Methods:  1) In a heated pot, add olive oil. Add cumin seeds and splutter. 2) Then, add onions, curry leaves and garlic. Saute' garlic and onion until light brown. 3) Add turmeric and masala powder and saute' for few seconds. 4) Then, add cauliflower, asafoetida, chillies and asafoetida. Stir all the ingredients with cauliflower and cook for 2-3 minutes. 5) Add tuna and stir. Cook for about 3 minutes, further. 6) Finally, top-up with coriander leaves. *Serve with roti or rice.  

Ingredients: 600g lamb neck (chopped and washed) 4 cups water 3 cloves 3 cardamom 1 cinnamon quill 10 curry leaves  1 tablespoon masala 1 teaspoon turmeric powder Pinch of asafoetida 1/4 cup olive oil Pinch of cumin seeds 1 onion 8 cloves of garlic 3 chillies Salt to taste  A handful of coriander  leaves Methods: 1) Add 3 cups water and lamb neck pieces into the pressure cooker and cook for 15 minutes. Drain water and set meat aside. 2) In a heated pot, add olive oil and a pinch of cumin seeds (splutter). Also, add cloves, cardamom, cinnamon quill, onions, garlic and curry leaves. Saute' garlic and onions until light brown. 3) Then, add turmeric powder and masala and saute' for a few seconds. 4) Throw in the lamb neck pieces, a pinch of asafoetida and salt to taste. Stir all the ingredients and cook for 5 minutes (medium-to-low heat). 5) Pour a cup of warm water, stir and cook for 45 minutes over medium-to-low heat. 6) Once...

Ingredients: 1kg chicken nibbles 1/3 cup sweet& chilli sauce 1/3 cup hoisin sauce 2 teaspoon sesame oil Garlic (10 cloves), ginger (1 cm) and chilli paste (2 chillies) Salt to taste Pinch of black pepper  Olive oil spray  Methods:  1)Ensure to preheat oven to 180-degree Celsius. Blend chilli, garlic and ginger into a paste. 2) Transfer chicken nibbles into a mixing bowl, add the chilli, ginger and garlic paste, sweet& chilli sauce, hoisin sauce, sesame oil, salt to taste and pinch of pepper. 3) Mix all the ingredients with chicken nibbles. 4) Spray olive oil in a baking tray and arrange the chicken nibbles (ensure to spread leftover marinating sauce on nibbles)and bake for 45 minutes. After 20 minutes, remove the tray from the oven and turn the chicken nibbles bake for 25 minutes more until golden brown.   5) Serve warm with your favourite root crop or with baked potatoes.