Kittyz Kitchens

Ingredients: 2 cups plain flour 1 cup plain yoghurt 1/4 cup water (lukewarm water) Pinch of salt 1/2 teaspoon cumin powder 2 tablespoons coriander leaves 1 chilli (finely chopped) 3 teaspoons ghee Extra ghee to apply on chapati Methods: 1) In a mixing bowl, add flour and ghee. Mix to combine ghee into flour.  2) Then, add cumin, coriander, chilli and salt. Mix all the ingredients into flour mixture.  3)  Add ghee and mix, then add water and mix to combine. 4) Knead into a smooth dough. You may dust extra flour if the need arises.  5) Break dough into 6 equal parts. 6) Roll and gently press dough on a flour-dusted board. 7) Roll using a rolling pin to a thickness of 5mm. 8) Place rolled dough on a heated frying pan/ tawa. 9) Cook roti for 5 seconds, turn and cook for another 20-30 seconds until light brown spots are visible. 10) Again turn and gently press using a cloth to puff roti. Apply ghee on both sides. *Serve yogh...

Ingredients: Boiled 400g cassava 1.5 cups besan or chickpeas flour 1.25 cups water (room temperature)  Chilli (3) and garlic (6 cloves) paste Salt to taste Pinch of asafoetida 1 teaspoon cumin powder 1.5 cups canola 1 teaspoon baking powder   Methods 1) Chop boiled cassava into thin strips of 1cm of thickness and set aside. 2)  In a mixing bowl, add besan and water. Ensure to stir, thoroughly. 3) Then,  add & mix chilli and garlic paste, salt to taste, asafoetida, cumin powder. 4) Also, add baking powder and mix, well. Set batter aside for 10 minutes. 5) Add canola oil in a heated frying pan.  6) Dip cassava into the batter and add into the heated oil.  7) Ensure to turn cassava pieces and fry until golden brown. 8) Drain oil and place on a plate. *Serve cassava bhajia warm with tamarind chutney or tomato sauce. 

Ingredients: *Sauce 1/3 cup pineapple juice 2 tablespoons tomato sauce 2 tablespoons chilli sauce 1 tablespoon soy sauce (light) 1 teaspoon vinegar 1 tablespoon sugar  *Chicken 400g chicken breast (chopped in cubes) 1 egg 1/2 cup cornflour 1/2 cup plain flour    Pinch of salt Pinch of chilli powder/ black pepper 1 cup canola oil *Stir-Fry   3 tablespoons olive oil 1 onion (chopped) 1/2 green capsicum 1/2 red capsicum 6-7 cloves of crushed garlic 1 cm ginger  Salt to taste 1 cup pineapple cubes Methods: *Sauce 1) In a mixing bowl, all the ingredients and mix properly. Set the prepared sauce aside. *Chicken 2) Transfer chicken pieces in a mixing bowl and add an egg. Ensure to mix, properly. 3) In another mixing bowl, add flour, cornflour, salt and chilli or pepper. Mix to combine. 4) Add chicken pieces in flour mixture and coat. Then remove chicken pieces and place on a plate. 5) In a heated fry...

Ingredients: 1/3 cup olive or canola oil 6 chicken drumsticks 3 cloves 4 cardamom pods 1 cinnamon quill 1-star anise 1 onion (finely chopped) 10 cloves of garlic (crushed) 4-5 chillies Salt to taste Pinch of asafoetida 2 teaspoons turmeric 2-3 tablespoons masala 1 potato (chopped)  400 ml coocnut milk 1/2 cup warm water A handful of coriander leaves  Methods: 1) In a heated pot, add olive. Once, oil has heated add cumin seeds and splutter. 2) Then, add cloves, cardamom, cinnamon and asafoetida. 3) Add the onions and garlic and cook until light brown. 4) Add turmeric powder and masala powder, mix and saute' for few seconds. 5) Throw in chicken drumstick, mix with spices and cook for 5 minutes. 6) Add the potato, coconut milk and warm water. Mix and cook chicken for 15-20 minutes. 7) Once, chicken has cooked tenderly, add the coriander leaves. Stand over heat for 2 minutes. *Chicken curry in coconut milk is ready, serve with...

Ingredients: 1 tablespoon of ghee 3 cups of desiccated coconut 1 cup of milk powder 1 can condensed milk (395g) 1/3 cup sugar Few drops of food colouring   Methods: 1) In a pot or frying pan add ghee. Then, add desiccated coconut. Mix to combine and stir over low heat until desiccated coconut turns light brown. 2) Add milk and sugar and mix to combine all the dry ingredients. 3) Make a well and add half a tin of condensed and gently stir.  4) Pour a few drops of your favourite food colouring and add the rest of the condensed milk. 5) Keep stirring until the mixture starts to leaves the frying pan and the mixture rolls together and stiffen. 6) Transfer mixture into a greased cake tin or plate. 7) Set aside overnight and cut into desired shapes and sizes, the next morning. *And serve....!!!!!     

Ingredients: 1/2 cup coconut (fresh or desiccated) 1 teaspoon cardamom powder 1 cup semolina  1 cup of sugar 1.25 cups ghee 2.5 cups water 1/4 cup chopped almond flakes  Methods: 1) In a pot over medium heat, add water and sugar and stir until sugar particles have dissolved and bring syrup to boil. 2) In a kadai/ frying pan, add ghee and semolina. Stir and cook semolina until light brown. 3) Then, add coconut, cardamom powder and almonds. Ensure to stir. 4) Add the prepared syrup and keep stirring until syrup is completely absorbed. Cool completely and serve as prasadam or for dessert.   

Ingredients: 4 tablespoons olive oil Pinch of cumin seeds Pinch of black mustard seeds 400g crushed tomatoes  Pinch of asafoetida 6 cloves of garlic (crushed) 1/2 cm crushed ginger 4-5 chillies (chopped) 1/2 cup white vinegar 4 cardamom pods 4 cloves Salt to taste 3/4 cup sugar (may vary with your taste) 1 cinnamon quill Methods: 1) In a heated pot over medium-to-low heat, add olive oil. Add and splutter cumin and black mustard seeds. Also, add ginger and garlic and saute' till light brown. Also, add cloves, cardamom pods and cinnamon stick. 2) Pour white vinegar and sugar. Stir until sugar has completely dissolved. 3)  Add the crushed tomatoes, salt to taste, asafoetida and chillies. Stir all the ingredients and cook for 15 minutes for a thick consistency. Ensure to stir, occasionally. 4) Cool completely and served with your favourite dishes.    

Ingredients: 3 cups hot water 1 cup lukewarm water 4 tablespoons milk 2 tablespoons sugar 2 black tea bags  1 cm crushed ginger Methods: 1) In a pot, over medium heat add 3 cups of hot water and also, add the crushed ginger. 2) Add two tea bag and bring to boil. 3) In a mixing bowl, add lukewarm water and milk. Ensure to mix well. 4) Add milk once you have achieved the desired strength of the tea. 5) Also, add sugar and stir. 6) Bring tea to boil, reduce heat and simmer for 1-2 minutes. *Serve immediately with your favourite snacks.  

Ingredients: 36 chillies Pinch of cumin seeds Pinch of fennel seeds Pinch of black mustard seeds Pinch of asafoetida 1/2 teaspoon sugar Salt to taste 10 cloves of garlic 10-15 curry leaves 3 tablespoons water (room temperature) 4 tablespoons olive/canola oil   Methods: 1) In a blender bowl, add chillies, garlic, salt, sugar and water and blend into a smooth paste. 2) Add oil in a heated pot.  3) Add cumin, black mustard and fennel seeds and splutter. Also add the curry leaves. 4) Add the chilli paste and cook over medium-to-low heat. Ensure to stir occasionally until oil starts to ooze. 5) Cool completely and serve with your favourite dish.    

Ingredients: 3 teaspoons ghee Pinch of cumin seeds Pinch of black mustard seeds 10-15 curry leaves 1/2 s plit peas or toor dhal (washed and soaked for an hour)  1/2 cup rice (washed) 5 cloves of garlic (crushed) 1/2 onion (finely chopped) 1/2 cup mixed vegetables  1.5 teaspoons turmeric powder Pinch of asafoetida Salt to taste 1 chilli (may vary with your taste)  5 cups of water warm A handful of coriander leaves (finely chopped) Methods: 1) In a heated pot, add ghee. Then, add cumin and black mustard seeds and splutter. Add onions and garlic and saute' until light brown. Also, add curry leaves. 2) Add rice and dhal,  turmeric powder, salt to taste and asafoetida. Stir and cook for 2-3 minutes. 3) Add water and mixed vegetables, stir and cook for half an hour or until rice and dhal has cooked. Ensure to stir, occasionally. 4) Finally, top-up with coriander leaves. *Serve warm with pickles or chutney.  

Ingredients: 1 eggplant (purple eggplant) 1.5 cups chickpeas flour 1 cup of water 5 cloves of garlic (crushed) 1 chilli (crushed) 1 teaspoon baking powder 1 teaspoon cumin powder Pinch of asafoetida Salt to taste 2 cups canola oil for frying Methods: 1) In a mixing bowl, add chickpeas flour, water and mix to combine. 2) Then, add garlic, chilli, baking powder, cumin powder, asafoetida and salt to taste. Mix to combine and set batter aside for 10 minutes. 3) Chop eggplant into circles and dip into the batter 4) Heat canola oil in a frying pan and fry coated eggplant until golden brown. *Serve eggplant bhajia warm and crispy with tamarind chutney.    

Ingredients: 125g butter 1/2 cup milk 1 teaspoon vanilla 3 tablespoons custard powder 3/4 cup sugar 2 eggs 1 cup self-raising flour Pinch of salt  Methods: 1) Preheat oven to 180°C and grease a cake tin. 2) In a mixing bowl, add butter, milk, vanilla, custard powder, sugar, eggs, flour and salt. And beat for 3 minutes, until the mixture turns pale and whitish. 3) Transfer mixture into the greased cake tin. 4) Place into the oven and bake for 45 minutes. 5) Cool completely and serve.   

Ingredients: 3 eggs 2/3 cup milk 1 teaspoon cinnamon powder 25g butter 8 slices of white bread Maple syrup for serving Methods:   1) In a mixing bowl, add milk, eggs and cinnamon powder. Mix to combine all the ingredients. 2) Add half of the butter in a frying pan or griddle and melt. 3) Place a bread slice and apply the prepared mixture. Turn the bread slice and apply the mixture on the other side. 4) Toast the slice until crispy and golden brown. 5) Immediately transfer the slice of bread on a plate and repeat with other slices of bread. 6) Sprinkle icing sugar and serve french toast with maple syrup, fruits and/ or ice cream.   

Ingredients: *Sauce 2 teaspoons cornflour 1 tablespoon dark sauce 1 tablespoon light sauce 2 tablespoons black bean sauce 1 tablespoon chilli sauce 1 cup chicken stock  *Chicken Marination 500g chicken breast pieces 2 tablespoons light soy sauce Pinch of salt Pinch of black pepper 1/4 cup olive oil 5 cloves of crushed garlic *Stir-fry 1 onion (finely chopped) 1 green capsicum 5 cloves of crushed garlic 1cm ginger (crushed) Salt to taste Pinch of black pepper A handful of spring onions (finely chopped) Methods: *Sauce 1) In a mixing bowl, add all the ingredient and mix to combine. Set sauce aside. *Chicken Marination 2) In a mixing bowl, add chicken pieces, garlic, soy sauce, salt and pepper. Mix and combine all the ingredients with chicken pieces. Marinate chicken pieces for 15 minutes. 3) In a heated frying pan/ wok add 1/4 cup oil. Add and cook chicken until light brown. Remove chicken from the oil and set aside. ...

Ingredients: 1 cup milk 1 cup thickened cream 6 slices of bread 1 teaspoon vanilla Pinch of salt 3 eggs 1/2 cup sugar 50g butter  Methods:  1) Preheat oven to 180°C and grease a cake tin. 2) Place the pot over low heat and add milk, cream and vanilla. Mix to combine and bring mixture to simmer, then remove from heat. 3)  Then, beat eggs and sugar until well combined. Add the prepared mixture and beat further to combine. 4) Apply butter on bread slices on both sides and arrange bread slices on the greased cake tin.  5) Gently, pour the mixture over the bread slices. Then, place the cake tin over a bigger cake tin. Pour hot water into the bigger cake tin until half full. 6) Bake pudding for 30 minutes. 7) Cool completely, sprinkle icing sugar and serve.   

Ingredients: 200g green chillies (slit in halves) 3/4 cup mustard or canola oil Pinch of cumin seeds Pinch of black mustard seeds  10-15 curry leaves 1 teaspoon turmeric powder 1 tablespoon masala powder Salt to taste Pinch of asafoetida Methods:  1) In a heated pot, add canola/ olive oil. 2) Once the oil has heated, add cumin and black mustard seeds and splutter. Also, add the curry leaves. 3) Throw in chillies, turmeric powder, masala powder, salt to taste and asafoetida.  4) Stir all the ingredients and cook for 5 minutes over medium-to-low heat until aromatic. Ensure to stir occasionally. 5) Cool completely and transfer in an air-tight container.  

Ingredients: 250g lobster tails (chopped and washed) 1/2 lemon juice 1/4 cup olive oil Pinch of cumin seeds 10-15 curry leaves 3 cloves 3 cardamoms 1-star anise 1/2 cinnamon quill 1 onion (finely chopped) 5 cloves of garlic (crushed)  1 chilli 1 teaspoon turmeric powder 1 tablespoon masala powder Salt to taste Pinch of asafoetida 1 cup hot water A handful of coriander leaves Methods: 1) Chop lobster tails to desired sizes and marinate in lemon juice for 15 minutes. 2) In a heated pot, add olive oil and splutter pinch of cumin seeds. Also, add cloves, cinnamon quill, cardamom and star anise. 3) Add onions and garlic and saute' until light brown.  4) Then, add turmeric powder and masala powder. Saute' for few seconds. 5) Add lobster pieces, a pinch of asafoetida, chilli and salt to taste. Mix and cook for 5 minutes. 6) Then, add hot water, stir and cook for 15 minutes until the curry sauce becomes thick. Ensure to stir, occasi...

Ingredients: 7g yeast 1.5 cups milk (warm) 3/4 cup sugar 1 tablespoon sugar 4 cups plain flour 1/2 cup cocoa powder 60g butter An egg (beaten) 3/4 cup choc chips *Flour Paste 1/4 cup plain flour 2 teaspoon sugar 4.5 tablespoons water (room temperature)   Methods: 1) In a jug add, yeast, milk & 1 tablespoon sugar. Mix and set aside for 10 minutes until frothy. 2) In a mixing bowl, add flour and cocoa powder. Also, rub/mix butter into the flour mixture. 3) Make a well, add yeast mixture, beaten egg and sugar. Stir and combine to form a dough. Knead the dough for an hour and set aside for an hour (cover with a cloth) over the warm surface. The dough should rise after an hour. 4) Then, punch the dough and knead for 5 minutes, further.  Add choc chips and knead to combine.  Divide dough into 16 parts and make into ball shapes. Place dough in the greased cake tin, cover with a cloth and set aside for 30 minutes. *Flour Paste 5) I...

Ingredients: 1 cup semolina (suji) 1 cup icing sugar 2 teaspoons cardamom powder 1/2 cup milk powder 1 cup desiccated coconut 1 cup ghee Methods: 1) In a heated frying pan add 1/4 cup ghee and fry desiccated coconut until lightly brown, then transfer the mixture into a mixing bowl. 2) Clean frying pan and add 1/2 cup ghee, fry semolina until light brown. 3) Then, add milk,  sugar, cardamom powder and coconut. Mix all the ingredients over low heat. Remove from heat and set aside until warm. 4) Heat 1/4 cup ghee, add small portions, mix and bind the mixture into laddoos. Dry laddoos completely before serving.

Ingredients: 450g lamb pieces (boneless) 1/3 cup canola oil 2 teaspoons cumin  2.5 onions (finely chopped) 10 curry leaves 6 cloves 5 cardamom pods 1 cinnamon quill 8 cloves of garlic (crushed) 1 cm ginger (crushed) 1 teaspoon black pepper 2 teaspoons turmeric powder 1 teaspoon coriander powder 1 teaspoon hot paprika Salt to taste Pinch of asafoetida 2 tablespoon masala 2 chillies 6 tablespoons yoghurt 275ml warm water Methods: 1) In a heated pot, add olive oil and heat. Add cumin seeds and splutter.   2) Then, add cardamom pods, cloves, cinnamon quill and curry leaves. Also, add onion and garlic. Saute' until onions and garlic turn light brown. 3) Then, add turmeric powder, masala powder, coriander powder, paprika and black pepper. And saute' for few seconds. 4) Add lamb pieces, salt to taste and chillies. Mix well and cook lamb for 5 minutes. 5) Add yoghurt and water and cook for an hour, until the lamb has cooked, ten...

Ingredients: *Marinate Chicken Pieces 400g chicken pieces (boneless) 2 tablespoons light soy sauce 5 cloves of crushed garlic Pinch of salt 1/4 cup canola oil. *Fried Rice 1 onion (finely chopped) 5 cloves of garlic 1 cm crushed ginger 2 eggs 250g pineapple pieces 1 cup of mixed vegetables 1 bunch Chinese cabbage 4 cups cooked rice 3 tablespoons light soy sauce 1 tablespoon dark soy sauce 2 tablespoons chilli sauce Pinch of black pepper Pinch of chilli flakes A handful of spring onions (chopped) Salt to taste Methods: *Marinate & Chicken Pieces 1) In a mixing bowl, throw in chicken pieces. 2) Add light soy sauce, garlic and salt. Mix and marinate chicken pieces for 15 minutes.  3) In a heated frying pan, add oil. Once the oil has heated, add marinated chicken pieces and cook until light brown. Ensure to stir and turn chicken pieces, occasionally. 4) And set chicken pieces aside.  *Let's make fried rice  ...

Ingredients: 3 bananas (mashed) 2 cups plain flour 2 teaspoon baking powder 1/2 cup sugar 1 teaspoon ghee Pinch of cardamom powder 3 tablespoons of milk powder 1/2 cup water (room temperature)  1/2 teaspoon vanilla 3 cups canola oil (frying)  Methods:  1) In a mixing bowl add all the ingredients (except canola oil) and mix to combine into a smooth batter. 2) Set batter aside for 15-20 minutes. 3) Add oil in a heated frying pan. 4) Add vanilla and give batter a final mix. And add batter using your hand or a spoon. 5) Fry gulgula over low heat, until golden brown. 6) Drain oil and place gulgulas into a plate. *Serve banana gulgula warm or cooled for dessert or tea.      

Ingredients: 1 cup ghee 1.5 cup semolina 3/4 cup carrot (grated) 1 teaspoon cardamom 1 cup of sugar 1/2 cup almond flakes 1/2 cup sultanas 2 cups of milk Methods: 1) In a heated kadai over low heat, add ghee, semolina and carrot. Keep stirring the mixture until light brown and has rustling sound. 2) Then, add cardamom, sugar, almond flakes, sultanas and milk. Keep stirring the mixture, over low heat, until all the milk is absorbed and the mixture starts to leave the kadai. *Cool completely and serve carrot and semolina halwa for dessert or prasadam.      

Ingredients: 3/4 cup semolina Salt to taste 1 teaspoon cumin powder 1 onion (finely chopped) 3 chillies (finely chopped) Pinch of asafoetida 5 cloves of garlic (crushed) 1/2 cup yoghurt 1 teaspoon baking powder 1 tablespoon coriander leaves (chopped) 2 cups canola oil (frying) Methods: 1) In a mixing bowl, add all the ingredients and mix well. You will get a doughy texture. 2) Set mixture aside for 15 minutes. 3) Add 2 cups of canola oil in a heated frying pan.  4) Apply water on your palms, take a decent amount of mixture and flatten with your fingers to form bara shapes and add patties into heated oil. 5) Ensure to turn and fry patties golden brown. 6) Drain oil and place bara on a plate. 7) Serve warm with tamarind chutney or with your favorite sauce.    

Ingredients: 1.5 cups full cream milk 1/2 tin condensed milk (197.5ml)  1/4 cup icing sugar 3 tablespoons ghee 1/8 cup water (room tenperature)    Methods: 1) In a mixing bowl, add all the ingredients. 2) Mix into a thick and smooth mixture. 3) Place mixing bowl in the microwave and heat for 3 minutes. 4) After 3 minutes, remove from microwave and immediately transfer   mixture into a greased cake tin or plate. 5) Spread evenly using a bowl smeared in ghee. 6) Sprinkle 100's & 1000's and place in the fridge for 30 minutes. 7) Cut into desired shapes and sizes and serve.  

Ingredients: 1/3 cup plain flour 1/3 cup self-raising flour 1/4 corn flour 4 eggs 3/4 cup sugar 10g butter 2 tablespoons boiling water Methods: 1) Preheat oven to 180°C and grease a cake tin. 2) Beat egg and sugar until the mixture turns light and fluffy. 3) Then add plain flour, self-raising flour and corn flour. Also, add melted butter and boiling water. 4) Mix all the ingredients to combine. 5) Pour mixture into a cake tin and bake for 20 minutes. * Cool completely and sprinkle icing sugar before serving.  

Ingredients: 200g butter 250g cooking chocolate 1 cup of sugar 3 eggs 1 teaspoon vanilla 3/4 cup plain flour 1 tablespoon cocoa powder Methods: 1) Grease a cake tin and preheat oven to 190°C. 2) Heat butter, chocolate and sugar over low heat. Stir continuously until all the ingredients have melted. And set aside to cool. 3) Then, transfer chocolate mixture into a mixing bowl. Add eggs and vanilla and mix well. And fold flour and cocoa powder.    4) Pour mixture into a cake tin and shake to level 5) Bake for 20 minutes. *Cook completely before serving.