Kittyz Kitchens

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.