Kittyz Kitchens

Ingredients * For frying Chicken 400g chicken breast (chopped in cubes)   1 tablespoon corn flour An egg Pinch of salt Pinch of black pepper  1/2 tablesoon soy sauce (light)  1/3 cup canola oil for frying  *For Sauce 2 tablespoons soy sauce (light) 1/2 tablespoon soy sauce (dark) 2 tablespoons oyster sauce 1 teaspoon vingear 1 teaspoon sugar 1/4 cup water  1 tablespoon chilli sauce (optional) 1 tablespoon sweet chilli sauce *For Stir-Fry 1 onion 1/2 red capsicum 1/2 green capsicum 1 cup cashew nuts (roasted) 10 cloves of crushed garlic 1 cm crushed ginger Pinch of chilli flakes (optional) 1/3 cup oil  Methods: * For frying Chicken 1) In a mixing bowl, add chicken pieces. Then add and stir corn flour, egg, salt, black pepper and soy sauce. 2) In a heated frying pan/ wok add and fry chicken until light brown. Ensure to stir chicken, occasionally.  3) Once light brown, remove chicken and transfer into a bowl and set aside

Ingredients: 2 cups milk  1/2 cup milk (room temperature) 3 tablespoons custard powder 1/4 cup sugar 1 cup banana pieces 1 cup green grapes 1 cup  purple grapes 1/4 cup pomegranate   Methods: 1) Add milk and sugar to a pot, stir occasionally and bring to boil. 2) Add custard powder into 1/2 cup milk . Make a custard mixture and pour and mix into the pot with milk. Immediately, remove from heat into a mixing bowl. 3)  Cool custard mixture, completely. You will get a thick mixture. 4) Then, add all the fruits, mix, cover with plastic wrap and place in the fridge. Ensure to cool for an hour. * Serve immediately.      

Ingredients: *Marinate Chicken 350g chicken breast (chopped) 2 tablespoons light soy sauce 6 cloves of minced garlic Pinch of black pepper Pinch of salt 1/3 cup canola oil * Preparation for Sauce 2 tablespoons (light) soy sauce 1 tablespoon (dark) soy sauce  1 teaspoon corn flour 2 tablespoon hoisin sauce 2 teaspoon chicken stock powder 1/2 cup water Few drops of seasame oil Pinch of black pepper 2 tablespoon oil 2cm minced ginger Pinch of chilli flakes (optional)    *Preparation of noodles 125g chow mein noodles 3 cups water *For stir-fry 375g stir fry vegetables (you can add vegetables of your choice) 2 tablespoons oil 1 onion   1/4 cup olive oil Garlic (1cm) and ginger (8 cloves) paste  1/3 cup water Spring onions Methods:  *Marinate Chicken 1) In a mixing bowl, wash and add chicken pieces. Add all the ingredients, mix well and marinate for 15 minutes. 2) Add oil into a heated frying pan. Once oil has heated

Ingredients:  500g pumpkin (chopped in cubes & washed) 1/3 cup olive oil Pinch of cumin seeds Pinch of black mustard seeds 10 curry leaves 5 cloves of garlic (minced) Salt to taste Pinch of asafoetida 1/3 cup chopped coriander leaves 5 khatai or dried mango  Methods: 1) In a heated pot, add olive oil. Once the oil has heated, add and splutter cumin and black mustard seeds. 2) Add onions and garlic. Stir and cook both until lightly brown and soft. Also, add curry leaves. 3)  Then, add chopped pumpkin cubes, salt to taste, pinch of asafoetida and chillies. Stir all the ingredients and cook for 15 minutes over medium-to-low heat until pumpkin melts. Ensure to stir occasionally. 4) Ensure to add dried mangoes (khatai) and chopped coriander at the end. Cook further for 2 minutes. *Serve delicious pumpkin curry with puris or roti.      

Ingredients: 1/4 cup toor dhal 1/4  cup split yellow gram (channa dhal) 1/4 cup split black gram (urd dhal) 1 carrot (chopped) 2 chillies (may vary with your taste) 1 cup spinach or saijan or cabbage Salt to taste 3 cups water Pinch of asafoetida 2 tablespoons olive oil  Pinch of black mustard seeds Pinch of cumin seeds 3 cloves garlic (finely chopped)  1/2 onion (finely chopped) 10 curry leaves 1 teaspoon lemon juice Methods: 1) Add all the lentil (washed) into the pressure cooker. Also, add water, carrot, chillies, 1 cloves of garlic, spinach, asafoetida, salt to taste. 2) Stir all the ingredients and cook for 45 minutes in the pressure cook. 3) In a separate pot, add olive oil. Add and splutter cumin and black mustard seeds. Also, add curry leaves, onions and garlic (until light brown). 4) Add the lentil into the pot. Also, add lemon juice and bring lentil soup to boil. Simmer for 2-3 minutes. *Serve warm or cooled with rice and roti.

Ingredients: 2 cups semolina (suji) 2 cups powdered milk 2 cups ghee 1 teaspoons cardamom powder 1 cup flour 2 cups sugar Methods: 1) Heat 1.25 cups ghee and fry semolina over low heat until aromatic and turns to light brown colour and set aside. 2) Add 3/4 ghee in a separate frying pan and fry flour until light brown. 3) Place suji mixture over the heat and add flour mixture, sugar and powdered milk. Stir and fry for few minutes. *Cool and serve as dessert or for parasadam.