Kittyz Kitchens

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 temperatur

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 mixt

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 until

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) Transfer roti on