Kittyz Kitchens

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 bubbles. Then

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, meat

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.