Kittyz Kitchens

Ingredients: 1 cup vermicelli (broken) 1/2 cup sugar (may vary with your taste) 1 cup water 1 teaspoon cardamom powder 1/3 cup almond flakes 1 tablespoon ghee Pinch of nutmeg 3.5 cups milk Methods:  1) In a heated frying pan, add vermicelli, stir and fry till light brown. Immediately transfer vermicelli. 2)  Then, in a pot add ghee and stir vermicelli until golden brown. 3) Add water to vermicelli and bring to boil. 4) Add milk and bring to boil.  Then, add sugar, cardamom powder, nutmeg and almond flakes. 5) Simmer for 2 minutes. * Serve sevai warm or cooled.    

Ingredients:  400g chicken breast (chopped in small sizes) An egg 2 tablespoon corn flour 1 tablespoon light soy sauce Pinch of salt Pinch of black pepper 2 cups canola oil for frying *For coating 1 cup flour Pinch of chilli flakes 1 tablespoons sweet paprika Salt to taste   Methods: 1) In a mixing bowl, add 400g chicken. Ensure to chop chicken into smaller bite pieces 2) Then, add corn flour, light soy sauce, black pepper, a pinch of salt. Stir all the ingredients with chicken pieces. *For coating 3) Add flour, salt, chilli flakes, paprika and stir. 4) Coat chicken pieces with flour mixture. 5) Heat oil in a frying pan and fry chicken pieces for 10 minutes over medium-to-low heat, until golden brown. *Serve popcorn chicken with potato wedges or chips         

Ingredients: * Potato Filling 1/4 cup olive oil 1/2 onion (finely chopped) Chilli (2 chillies) and garlic (7 cloves) paste 10 curry leaves 1/2 teaspoon turmeric powder 1/2 cup mixed vegetables 1 teaspoon masala powder Pinch of cumin seeds Salt to taste 2 medium-sized potatoes (finely chopped) Pinch of asafoetida 1/3 cup coriander  2 cups of canola oil for frying *Dough 2.5 cups flour Pinch of salt 3 tablespoons oil 250ml water (room temperature)  *Paste to stick dough   2 tablespoons flour 5 tablespoons water (room temperature)  Methods: * Potato Filling   1) In a heated pot, add cumin seeds. Once, seeds start to splutter add onions and chilli & garlic paste, stir and cook until light brown. Also, add curry leaves. 2) Add masala and turmeric powder and saute' for few seconds.  3) Then, add potatoes, mixed vegetables, asafoetida and salt. Stir all the ingredients and cook for 15 minutes over medium-to-low heat. Ensure to s

Ingredients: 1/3 cup tamarind 1 cup water (room temperature) 1 teaspoon cumin and  black mustard (roasted & grounded) 3 cups sugar (may vary with your taste)  1 chilli (may vary with your taste)  1/2 onion (finely chopped) Pinch of asafoetida Salt to taste Methods: 1) In a mixing bowl, soak tamarind into the water for half an hour. 2) Squeeze tamarind into water (you may remove tamarind pulp). 3) Add chilli, onion, cumin & black mustard powder, sugar and salt.  4) Stir the mixture until the sugar has completely dissolved. *Serve tamarind chutney with your meals or with snacks.     

Ingredients: 1.75 cups plain flour 1.75 teaspoons baking powder 3 teaspoons cardamom powder 3/4 cup sugar (may vary with your taste) 3/4 cup milk (liquid) 3 tablespoons milk 2 cups canola oil for frying  Methods: 1) In a mixing bowl add flour, baking powder, cardamom powder, sugar and powdered milk. 2) Stir all the dry ingredients, pour milk and mix to make a dripping consistency batter. 3) Add 2 cups canola oil in a heated frying pan.  4) Once, oil has heated add batter into the oil using your hands (close batter into your fist and pour between the thumb and pointer finger) or spoons. 5) Fry gugula(s) over low heat until golden brown. Ensure to turn in between. 6) Drain oil and place on a plate. * Serve warm or cooled.      

Ingredients: * Milk Syrup 2 cups milk 1/2 cup sugar  1 cinnamon quill 5 cardamom pods 3 cloves  * Other Ingredients 3/4 cup ghee 1 cup plain flour 1/4 cup almond flakes 1/4 sultanas 1 teaspoon cardamom powder Methods:    *Let's Prepare Milk Syrup   1) In a pot, add milk and sugar and ensure to stir sugar until dissolved. Ensure to add cinnamom quill, cloves and cardamom pods. Bring the mixture to boil and simmer for 2 minutes. Set milk syrup aside. *Let's Make Halwa 2) In a kadai, add ghee. Once ghee has heated add flour. Ensure to stir till the mixture turns light brown, and a rustling sound is heard. 3) Add cardamom powder, almond flakes and sultanas.  4) Then, strain milk syrup into the mixture. 5) Ensure to continuously stir the mixture until it turns thick and set as halwa. *Serve as prasadam or dessert.     

   Ingredients: Pinch of cumin seeds Pinch of black mustard seeds 400 ml coconut milk 2 teaspoon turmeric powder 1 tablespoon masala powder 1/2 cup water 1 onion 10 cloves of crushed garlic 2 chillies 1/2 cinnamon quill 1 teaspoon tamarind pulp 1 star anise Pinch of asafoetida 4 cardamon pod 3 cloves 10 curry leaves 1/3 cup olive oil Handful of coriander leaves    Methods: 1) In a heated pot, add olive oil. Add cumin, black mustard seeds, cardamom pods, cloves, cinnamon quill and star anise. 2) Then, add onions and garlic, stir and cook until light brown. Also, add tamarind pulp. 3) Add masala and turmeric powder and saute and saute' for few seconds. 4) Add coconut milk and 1/2 cup water. Stir and bring the mixture to boil. 5) The mixture will turn thick and creamy. Set fish pieces into the mixture, stir gently and cook for 15 minutes over medium-to-low heat. Ensure to turn fish occassionally (gentle).   6) Add a handfu

Ingredients: 2 potatoes (chopped into cubes) 1 cup chickpea (boiled) 1 cup water (warm) 1 teaspoon turmeric powder 2 teaspoons masala powder 8 cloves of garlic 1/2 onion (finely chopped) 1/3 cup olive oil Pinch of cumin seeds 10 curry leaves  1/3 cup tomatoes 2 chillies Salt to taste Pinch of asafoetida A handful of coriander leaves (chopped) Methods: 1) In a heated pot, add oil. Once the oil has heated, add a pinch of cumin seeds. 2) Add onions and garlic saute' till light brown. All add curry leaves. 3) Add turmeric and masala powder and saute' for few seconds. 4) Add chickpea, chillies, salt and asafoetida. Stir and the ingredients with chickpeas and cook for 5 minutes. 5) Add potatoes and stir. Cook for 5 minutes, further. 6) Add water, stir and cook for 15 minutes.  7) Add tomatoes and coriander leaves and cook for 2 minutes more. *Serve chana and alu curry warm or cooled with roti, puris or rice.     

Ingredients: 4 tablespoons light soy sauce 2 tablespoons dark soy sauce 1 tablespoon chilli sauce (may vary with your taste) Pinch of black pepper Salt to taste Ginger (1/2cm), garlic (9 cloves) and chillies (1) paste  1 cup hot water 1/2 cup olive oil Methods:   *Marinate lamb 1) Chopped, clean and wash 1kg BBQ lamb pieces and transfer to a mixing bowl.  2) Then, add both the soy sauce, chilli sauce, black pepper, salt and garlic, ginger and chilli paste. Ensure to mix all the ingredients and marinate meat for 30 minutes. * Cook lamb 3) In a heated pot, add oil. Once the oil has heated, add onions and cook until light brown. 4) Add the marinated meat and cook for 15 minutes.  5) Add 1 cup boiling water and cook for 45 minutes until the meat has cook tenderly (medium-to-low heat).  *Serve BBQ lamb with rice, root crops and/or baked potatoes.  

Ingredients: 3 tablespoons olive oil Pinch of cumin seeds Pinch of black mustard seeds 10 curry leaves 1 onion (finely chopped) 8 cloves of garlic (crushed)  4 chillies (slit)  4 cups of water Pinch of asafoetida Pinch of black pepper Salt to taste  Methods: 1) In a heated pot, add olive oil. Add cumin, mustard seeds and curry leaves. 2) Once, the seeds start to splutter add onions, garlic and chillies and lightly cook until light brown. 3) Add tamarind pulp, water, asafoetida and salt to taste. Stir all the ingredients and bring mixture to boil (ensure to stir, occasionally).  4) Simmer for 3-5 minutes. *Serve rasam with rice or as an accompaniment.   

Ingredients: 500g lamb shank (cleaned, chopped and washed) 6 tablespoons olive oil 1.5 onion (finely chopped) 10 cloves of crushed garlic Pinch of cumin seeds 10 curry leaves 1 teaspoon turmeric powder 2 tablespoons masala powder 5 cloves 4 cardamom pods 1-star anise 1/2 cinnamon quill Pinch of asafoetida Salt to taste 3/4 cup hot water A handful of coriander leaves   Methods: 1) In a heated pot, add olive oil and cumin seeds. 2) Once, seeds start to splutter add onions, garlic, curry leaves, cloves, cardamom pods, cinnamon quill and star anise. Cook garlic and onion until soft. 3) Add masala powder and turmeric powder. Saute' for few seconds. 4) Add meat, salt to taste,  asafoetida, chillies. Stir all the ingredients and cook meat in the pot for 5 minutes. 5) Transfer lamb shank into the pressure cooker. Add 1.75 cups water and coriander leaves. Stir and cook for 15 minutes. Serve lamb shank curry with rice, roti or puris.