Kittyz Kitchens

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.