Kittyz Kitchens

    Ingredients: 4 cups plain flour Pinch of salt 4 teaspoons ghee 2 cups hot water 3 cups canola oil Methods: 1) In a mixing bowl, add flour, salt and ghee and mix to combine. 2)  Add & mix hot water into flour mixture in small portions.  3) Knead to form smooth dough. 4) Take a small portion of dough. 5) Roll and flatten dough on a flour dusted board. 6) Use a rolling pin and roll dough to a thickness of 3mm. 7) In a heated frying pan or kadai, add oil. Once oil has heated, add 2-3 rolled dough. Gently press using a  spoon, and fry until light brown. 8) Drain oil and place puris into a plate.  Ensure to cover puris for softness. *Serve warm puris with your favorite curry.      

    Ingredients: 440g crushed pineapple 500g mixed fruit 2 teaspoons vanilla 1 cup sugar 125g butter 2 eggs (beaten) 1 cup plain flour 1 cup self-raising flour 1 teaspoons mixed spices 1 teaspoon bicarbonate of soda Methods:  1) Preheat oven to 180°C and grease a cake tin. 2) Then, in a pot over medium heat, add pineapple, fruit mix, vanilla, sugar and butter. Mix to combine and bring the mixture to boil and simmer for a minute. 3) Transfer mixture into a mixing bowl and cool completely. 4) Then, add eggs, plain flour, self-raising flour, mixed spices and bicarbonate of soda.  5) Transfer mixture into a greased cake tin and place into the oven. 6) Bake for 1.5 hours. 7) Cool completely and serve.    

  Ingredients: 400ml coconut milk 100g butter (melted)  2.75 cups self raising flour 1.5 cups sugar 1/4 cup water (room temperature) Methods 1) Preheat oven to 150°C. 2) In a  heated frying pan, add sugar and water. Mix to combine until sugar particles have completely melted. 3) Add coconut milk, cook for 10 minutes, until mixture turns frothy and starts to thicken. 4) Transfer mixture into a mixing bowl and cool completely. 5) Add butter, flour, and sugar. Mix to combine, ensure there are no lumps. 6) Transfer into a greased cake tin and  bake for 40 to 45 minutes. 7) Remove from oven, cool completely. 8) Apply margarine or butter and serve for breakfast or lunch.    

     Ingredients: 2 cups powdered milk 1 cup condensed milk 1 teaspoon cardamom powder 1/2 teaspoon nutmeg powder 1 tablespoon ghee 1/2 cup white sugar Methods:  1) In a mixing bowl, add milk, cardamom & nutmeg powder. mix to combine. 2) Add condensed milk and mix. The mixture may become sticky, so knead with your hands. 3) In a separate mixing bowl, add sugar. 4) Apply ghee on your palm. Take a decent amount of peda mixture, roll, flatten and coat into white sugar. *Serve milk peda immediately.       

    Ingredients: 400g lamb (boneless) 10-15 curry leaves 1 teaspoon turmeric powder 2 tablespoons masala powder Salt to taste 3-4 chillies (slit in halves) 1 onion (finely chopped) Pinch of cumin Pinch of asafoetida 1 green capsicum (chopped in cubes) 8 cloves of garlic (crushed) 1 cup coriander leaves 2 cups hot water 3 cloves 3 cardamom pods 1 cinnamon quill 2 star anise 1/3 cup olive oil Ingredients:  *  1) In a heated pot, add oil and heat. Then, add capsicum and stir fry until soft. 2) Add cumin and splutter. Then, add onion and garlic and saute' until light brown. 3) Also add curry leaves, cloves, cardamom pods, cinnamon quill and star anise. 4) Add masala & turmeric powder and saute' for few seconds. 5) Then, add lamb pieces, asafoetida, chillies and salt. Mix to combine, cover with a lid and cook for 5 minutes. 6) Then, add water, mix to combine and cook for 30 minutes or until meat becomes tender. 7) Add capsicum & coriander leaves, mix to combine and cook for

    Ingredients: 1.5 cups  powdered milk 1 cup icing sugar 200ml double cream 3-4 teaspoons ghee Few drops of yellow food coloring 100's & 1000's  1 teaspoon cardamom powder Methods: 1) In a mixing bowl, add milk, cardamom powder and icing sugar, mix to combine 2) Then, add double cream, ghee, food coloring. Mix to combine all the ingredients. 3) Place mixture into the microwave, add heat for a minute. Remove and mix. Ensure to repeat this for 5 times. 4) Transfer mixture into a greased cake tin. Shake to evenly spread the mixture. 5) Add you favorite topping and place into the fridge for barfi to set for 2 hours. 6) Cut into desired shapes and sizes and serve.

  Ingredients: 6-7 cloves garlic (crushed) 1 cm ginger (crushed) 4-5 red chillies (crushed) 5 green chillies Pinch of pepper Salt to taste 1 tablespoon chilli sauce 1 tablespoon vinegar 1 tablespoon dark soy sauce 2 tablespoons light soy sauce 1 kg chicken pieces (bones) 1/3 cup canola/ olive oil 2 onions (finely chopped) Methods:  1) In a mixing bowl, add chicken pieces. Add chillies, garlic, ginger,  pepper, salt, chilli sauce, vinegar, dark soy sauce, light soy sauce. Mix to combine and marinate for 30 minutes. 2) In a heated pot, add onion and saute' until light brown. 3) Add marinated chicken pieces, mix to combine, cover with a lid and cook for 5 minutes. 4) Add green chillies, mix and cook for 15 minutes over medium-to-high heat. *Serve warm with rice or dalo or cassava.   

Ingredients: Salt to taste 10-15 curry leaves 2 potatoes (chopped in cubes) 1 large eggplant (chopped in strips) 1 onion (finely chopped) 6 to 7 cloves of garlic (crushed) 2 to 3 chillies (slit in halves) 1/4 cup oil Pinch of cumin seeds 1 teaspoon turmeric powder 2 teaspoons masala powder 1 cup tomatoes (chopped) 1 cup coriander leaves (chopped) 1 cup hot water Pinch of asafoetida Methods: 1) In a heated pot, add oil and heat. 2) Add pinch of cumin and splutter. 3) Add onions, curry leaves and garlic and saute' until light brown. 4) Add masala powder & turmeric powder and saute' for few seconds. 5) Add potatoes, eggplant, salt to taste, asafoetida & chillies. Mix to combine and cook for 5 minutes. over medium-to-low heat. 6)  Add water and cook for 20 minutes, ensure to stir, occassionally. 7) Add tomatoes and coriander, stir and cook for 5 minutes, further. *Serve warm with rice or roti.   

  Ingredients:   *Marinate & Cook Chicken 500g chicken pieces (boneless) 1 tablespoon dark soy sauce Pinch of black pepper Pinch of salt 5-6 cloves of garlic (crushed) 1/2 cm ginger (crushed) 1/4 cooking or olive oil   *For Chopsuey 3 carrots (chopped) 1 onion (finely chopped) 3-4 chillies (crushed or chopped) 1 bunch of cabbage (coarsely chopped)  1.5 cups warm water 6-7 cloves of garlic (crushed) 1 cm ginger (crushed)  1/2 teaspoon sugar 2 teaspoons corn flour Salt to taste 1/4 cup oil   Methods:   *Marinate & Cook Chicken   1) In a mixing bowl, add chicken pieces.  2) Also, add soy sauce, black pepper, soy sauce, garlic, ginger and salt. Mix to combine and marinate chicken for 30 minutes. 3) In a heated frying pan, add cooking oil. Once oil has heated, add marinated chicken pieces and cook for 15-20 minutes until chicken pieces turn light brown. Remove chicken pieces and set aside.   *For Chopsuey 4) In a heated pot, add oil. Once oil has heated, add garlic, ginger and onion

Ingredients:  1 teaspoon ghee 3 cups semolina 1 teaspoon cumin powder 1 tablespoon coriander leaves (chopped) Pinch of salt 1.25 cups yogurt 2 cups canola or cooking oil Methods:  1) In a mixing bowl, add yogurt, ghee, cumin powder, coriander, salt and semolina. 2) Mix to combine with a spoon, knead and set aside for 20 minutes to rest. 3) Take a decent portion of dough, roll and flatten in a flour dusted board.  4) Roll to a thickness of 3mm and place on a flour dusted plate. 5) Add and heat oil. Once oil has heated, add 1 or 2 puris, deep frying until light brown.  6) Remove puris from oil and serve warm with your favorite curries.  

    Ingredients:  3 large bitter melons Salt to taste 4 tablespoons masala powder 8 cloves garlic (crushed)  2 teaspoons turmeric powder Few drops of lemon juice 2/3 cup canola oil  Methods: 1) In a mixing bowl, add masala powder, turmeric, salt to taste, garlic and lemon juice. Mix to combine all the ingredients. 2) Peel 3 bitter melon. Slit only half of the bitter melon. 3) Add the prepared masala into the bitter melon. 4) Add oil in a heated frying, and cook all sides of the bitter melon until brownish or well cooked over medium-to-high heat. 5) Remove from oil and cool completely. *Serve with rice, dhal, vegan or non-vegan curries.    

    Ingredients: *Chicken 500g chicken pieces (bones) 3 onions 2/3 cup cooking oil 10 cloves of garlic 1 cm ginger (crushed) 6 green chillies 3 tablespoons masala 2 teaspoons turmeric powder  1 cup yoghut 1 cup tomatoes (chopped) Pinch of asafoetida 1 cup coriander (finely chopped) 1 cup mint  Salt to taste 10-15 curry leaves Pinch of cumin seeds *Rice 1.5 liters water  2 cups rice 4 cardamom pods 4 cloves 1 cinnamon quill 2 star anise Pinch of cumin seeds 2 tablespoons salt  *Biryani Cooked rice Cooked chicken 1 cup coriander (chopped)  1/2 cup mint leaves  Methods: *Chicken  1) In a heated pot, add cooking oil. 2) Once, oil has headed, add pinch of cumin seeds and splutter. 3) Add onions and cook until light brown & soft. 4) Add curry leaves, garlic and ginger. Saute' until soft. 5) Add & saute' masala & turmeric powder. Then add chicken pieces, salt to taste, asafoetida and salt to taste. Mix to combine and cook for 5 minutes. 6) Then, add yoghurt, tomatoes, co

    Ingredients:   1 cup sugar 1/4 cup cocoa powder 1.5 cups self raising flour 2 eggs (whisked) 3/4 cup milk 125g butter (melted) Serve with vanilla ice cream Methods:  1) Grease a microwave-safe dish. 2) In a mixing bowl, add & mix sugar, cocoa and flour. 3) Make a well and add eggs, milk and butter.  Mix all the ingredients and pour the greased dish. 4) Place into the microwave and cook for 12 minutes (medium-high) or until skewers come out clean. 5) Cool & serve with your favorite ice-cream.   

  Ingredients:  1 cup dates (chopped) 1/2 teaspoon bicarbonate of soda 1.5 cups boiling water 125g butter 3/4 cup sugar 1 teaspoon vanilla 2 eggs 2 cups self-raising flour  Methods:  1) Preheat oven to 180°C. 2) In a bowl, add dates, water & bicarbonate of soda. And mix to combine, set aside for 20 minutes (uncovered). 3) In a mixing bowl, add sugar, butter & vanilla. Beat mixture until light and creamy. 4) Add eggs and beat until well combined. 5) Finally, add flour & dates mixture and fold. 6) Place into the oven and bake for 25-30 minutes. *Cool and serve with tea or coffee.  

    Ingredients: 1 onion (finely chopped) 1 capsicum (finely chopped) 1 cup mixed vegetables 3 cloves garlic  2-3 chillies (finely chopped) Pinch of salt 1/2 teaspoon masala 1/2 teaspoon turmeric powder 3 tablespoons oil 2 packets of Maggi noodles  Methods:  1) In a heated pot, add oil. Once, oil has heated add garlic and onion and saute' until light brown. 2) Add capsicum and mixed vegetables and stir-fry to your liking. Also, add salt and chillies. 3) Add water and bring to boil. 4) Then, add Maggi noodles, mix to combine and cook for a minute, until water dries. 5) Finally, add 2 packets of Maggi noodles flavour, mix to combine. *Serve masala Maggi noodles warm. 

    Ingredients: 1 cup plain flour 3/4 cup sugar 3 eggs (whisked) 1 cup nutella Methods: 1) Preheat oven to 160°C. 2) In a mixing bowl, add sugar and flour and mix to combine. 3) Add eggs and nutella and fold to combine.  4) Transfer mixture into a greased cake tin, shake to level and place into the oven. 5) Bake for 20 minutes or until skewer comes clean. 6) Cool completely, sprinkle icing sugar and serve.

  Ingredients: 3 cups self-raising flour 1.25 cups milk  An egg (beaten) 1/2 cup sugar 1 teaspoon cinnamon powder 2 bananas (peeled & mashed) 100g butter (melted) Methods: 1) Preheat oven to 180°C & grease 12 holes muffin pans.  2) In a mixing bowl, add flour, sugar and cinnamon and mix to combine. 3) In a jug, add milk, egg and butter. Whisk to combine. 4) Make a well in dry mixture and add milk mixture. 5) Also, add banana and fold mixture to combine. 6) Add 2 tablespoons mixture into each of muffin holes. 7) Place into the oven and bake for 20-25 minutes. The muffin should turn golden brown and skewers come out clean. 8) Remove from oven, cool and serve. *Serve with honey & margarine.

  Ingredients: 150g bitter melon (1 large bitter melon) Pinch of cumin  1/4 cup oil 5 cloves of garlic (crushed) 1/2 onion (finely chopped) 1-2  chillies (may vary with your taste) 1 teaspoon turmeric powder 1 teaspoon masala powder Pinch of asafoetida Salt to taste  Methods:    1) In a heated pot, add cooking oil. 2) Add pinch of cumin and splutter. 3) Add  garlic and saute until soft. Then, add onion and saute' until light brow. 4) Add turmeric powder and masala powder and saute' for few seconds. 5) Add the bitter melon (washed, peeled and finely chopped), salt, aasfoetida and chillies. Mix to combine and cook for 15 minutes until bitter melon turns brownish and crispy. Ensure to stir, occasionally. *Serve masala karela with roti or naan.  

  Ingredients: 2 teaspoons ghee 2 cups powdered milk 2/3 cups sugar  2 tablespoons cocoa powder 1 cup milk (liquid) Methods:  1) In a heated frying pan or pot, add ghee, liquid milk and cocoa powder. Mix to combine over medium-to-high heat. 2) Then, add powdered milk and sugar. Stir and well combined, ensure there are no lumps. 3) Keep stirring the mixture for 15 minutes until mixture starts to leaves the pan side. 4) Transfer into a greased cake tin or plate, spread evenly and use a greased bowl base to smoothen. 5) Sprinkle 100's & 1000's and rest for 2 hours. 6) Cut into desired pieces and sizes & serve .  

     Ingredients: 1/4 cup cooking oil 500g chicken breast (chopped in cubes) 1 cm ginger (crushed) 6 cloves of garlic (crushed) 1 medium tomato (chopped)  1 cup coriander leaves 1 teaspoon cumin powder 1 teaspoon coriander powder 2 tablespoons masala powder 3 cloves 3 cardamom pods 10-15 curry leaves Salt to taste Pinch of asafoetida 3 chillies  (chopped or sliced)  Methods: 1) In a heated frying pan or tawa (griddle), add oil.  2) Once oil has heated, add cloves, cardamom, garlic and ginger. Saute' until light brown. 3) Add chicken pieces, salt, asafoetida and chillies. Mix all the ingredients with chicken pieces and cook for 5 minutes over medium heat. Ensure to stir, occasionally. 4) Then, add turmeric powder, coriander powder, cumin powder and masala powder. Mix the spices with chicken pieces and cook for 5 minutes. Ensure to stir, occasionally. 5) Add tomatoes and cook chicken for 15 minutes or until water starts to dry. 6) Add coriander leaves, stir and cook for 2-3 minutes,

  Ingredients: 3 cups desiccated coconut 2 cups sugar 1/2 cup liquid milk Few drops of food coloring Methods:   1) In a frying pan over medium heat, add desiccated coconut, sugar, milk and food color. Mix all the ingredients 2) Ensure to mix the mixture for 15 minutes or until mixture starts to bind and leaves the sides. 3) Transfer into a greased cake tin, spread evenly and press with a bowl smeared with ghee. 4) Set aside for 2 hours and cut in desired shapes and sizes. *Coconut barfi is ready to serve....!!!  

Ingredients: 2 cups wholemeal flour 0.5 cup plain flour 3 tablespoons olive oil or cooking oil 1 cup hot water Methods: 1) In a mixing bowl, add wholemeal flour, oil and plain flour and mix to combine. 2)Add hot water in small portions and mix with a spoon for a doughy mixture. 3) Knead for 2-3 minutes for a smooth dough & divide dough into 7 pieces. 4) Roll & flatten dough on a flour dusted board. And roll with a rolling pin to a thickness of 3mm. 5) Place on a heated frying pan or tawa and cook for 3 seconds. 6) Turn roti and cook for 20 seconds for golden brown spots. 7) Turn again and  puff roti with a cloth for 4 seconds. *Serve rotis warm with your favorite curries.

Ingredients: 3 cups flour 1 cup lukewarm milk 1/3 cup coriander leaves (finely chopped) Pinch of salt 1 teaspoon cumin powder 3 teaspoons ghee 3 cups canola oil Methods: 1) In a mixing bowl, add flour, coriander leaves, salt, cumin powder & ghee. Mix to combine. 2) Add milk in small portions and mix with a smooth until doughy texture is met. 3) Knead for 2-3 minutes for smooth dough. 4) Divide dough into 4 equal sizes.  5) then, roll and press on a flour dusted board and roll to a thickness of 4mm. 6) Use a glass & cut dough into small sizes. And roll smaller sizes to  thickness of 1mm. 7) Add canola oil in a heated frying pan/ kadai. Once, oil has heated, add puris and fry until light brown. 8) Drain oil and place puris on a plate. 9) Ensure to cover puris immediately for softness. *Serve warm puris with your favorite curries.

Ingredients: 2 teaspoons baking powder 2.25 cups self-raising flour 1/2 cup cocoa powder 1 cup sugar 3/4 cup choc chips 1/2 cup vegetable oil 2/3 cup milk 2 teaspoons vanilla 2 eggs Methods: 1) Preheat oven to 180°C. Grease 2x6 muffin pans. 2) In a mixing bowl, add flour, baking powder, cocoa powder, sugar and choc chips and mix to combine. 3) In a mixing jug, add vegetable oil, milk, vanilla and eggs. Mix to combine with a fork. 4) Make a well in dry ingredients, and pour the milk mixture. Fold to combine. 5) Add 2 tablespoons in each muffin holes. 6) Place into the oven and bake for 25 minutes. *Cool completely and serve.      

Ingredients: 1/2 onion (finely chopped) 3 eggs 5 cloves of garlic (crushed) 1/2 ginger (crushed) 2 tablespoons chilli jam paste 1 cup mixed vegetables 1 chilli (finely chopped) A bunch of cabbage (coarsely chopped) 1/2 cup cooking oil (olive or canola) 3 cups cooked rice Salt (pinch) Pepper (pinch) 1 teaspoon white vinegar 2 tablespoons light soy sauce 1 teaspoon dark soy sauce Methods: 1) In a mixing bowl, add 3 eggs, pinch of pepper and pinch of salt & whisk properly. 2) Add 1/4 cup olive oil in a heated frying pan. Once, oil has heated, add eggs and scramble.  Once eggs have cooked, remove cooked eggs and set aside.  3) In the same frying over medium heat, add another 1/4 cup olive oil. Add ginger, garlic and onions & saute' until soft. 4) Then, add mixed vegetables and cabbage & stir-fry to your liking. 5) Finally add the eggs, rice, vinegar, light & dark soy sauce, pinch of pepper and salt to taste. 6) Mix all th

Ingredients: 1 cup self-raising flour 1/2 teaspoon baking powder 2 tablespoons sugar 1/2 cup baby spinach (coarsely chopped) 1/4 cup grated cheese 1/2 cup buttermilk 1/4 cup olive oil 1 egg Methods:  1) Preheat oven to 180°C. Grease 6 holes of muffin pan. 2) In a mixing bowl, add flour, sugar and baking powder & mix to combine. 3) Also, add spinach and cheese & mix to combine. 4)  In a jug, add butermilk, oil and egg. Whisk with a fork until well combined. 5) Make a well in the flour mixture and add the liquid mixture. Ensure to mix, well 6) Add 2 tablespoons mixture into each muffin pan holes. 7) Palce into the oven and bake for 15-20 minutes, until muffins turn golden brown 8) Remove from oven, cool and serve with margarine or butter for breakfast.  

Ingredients: *Marinate 500g chicken breast pieces 5 cloves of garlic (crushed) 1 cm ginger (crushed) 1/4 cup olive oil (cooking oil) 2 tablespoons light soy sauce 1 tablespoon dark soy sauce Pinch of black pepper Pinch of salt   *Stir-fry 1/4 cup olive oil or cooking oil 1 onion (finely chopped) 5 cloves of garlic (crushed) 1 cm ginger (crushed) 2 tablespoons chilli jam paste 1 tablespoon light soy sauce 1 tablespoon water (room temperature) Salt to taste Pinch of black pepper 1/2 green capsicum 1/2 red capsicum Handful of spring onions Methods: *Marinate Chicken 1) In a mixing bowl, add chicken. 2) Add garlic, ginger, salt, pepper &light and dark soy sauce into chicken pieces. Mix to combine and marinate for half an hour. 3) In a pot or work, add 1/4 cup olive/ cooking oil. Add the marinate chicken and cook for 15 minutes, over medium to high heat. Ensure to stir, occasionally. 4) Once, chicken has cooked, remove from heat

Ingredients: 1 cup rice (washed) 2 cups water (room temperature)  2.5 cups milk (fresh) 1/3 cup almond flakes Pinch of nutmeg 2 teaspoons cardamom powder 1/2 sugar (may vary with your taste) 1/2 teaspoon ghee Methods: 1) In a pot, add rice and water & cook rice, until rice is well done. 2) Then, add milk, almond flakes, nutmeg, cardamom powder and sugar. Stir to combine and bring to boil. 3) Add ghee and simmer for 2-3 minutes. *Serve warm or cold.