Kittyz Kitchens

Ingredients: 350g prawns 1 onion (finely chopped) 6-7 cloves of garlic (crushed) 270ml coconut milk 1-star anise 3 cloves 3 cardamom pods 10-15 curry leaves Pinch of asafoetida 3 chillies (chopped)  Salt to taste A handful of coriander leaves 1/2 cinnamon quill Pinch of cumin seeds Pinch of black mustard seeds 1/4 cup olive oil 2 teaspoons turmeric powder 2 tablespoons masala powder 1/3 cup hot water Methods: 1) In a heated pot, add olive oil. Once, the oil has heated,  add and splutter cumin and black mustard seeds. 2) Add onions, garlic, cloves, star anise, cloves, cardamom pods, curry leaves & cinnamon quill. Stir and cook until onion and garlic turn light brown. 3) Add turmeric powder and masala powder. Saute' for few seconds. 4) Then, add prawns, salt, asafoetida and chillies. Mix all the ingredients with prawns. Cover with a lid and cook for 15 minutes over medium-to-low heat. Enure to stir occasionally. 5) Pour co

Ingredients:  700g chicken nibbles (washed) 1/4 cup olive oil 3-4 chillies (finely chopped) 1 onion (finely chopped) 2 tablespoons tomato sauce 10 cloves of garlic 1 cm ginger (crushed) Pinch of black pepper Salt to taste 3 tablespoons light soy sauce 2 tablespoons dark soy sauce 4 tablespoons chilli sauce 1 teaspoon sugar Methods: 1) In a mixing bowl, add the chicken nibbles.  2) Add the following ingredients and mix to combine: chillies, garlic, ginger, pepper, salt, tomato sauce, light soy sauce, dark soy sauce, chilli sauce, sugar and pepper .   3) Marinate chicken nibbles for an hour.  4) In a pot add the oil and heat. Then, add onions and saute' until light brown. 5) Add the marinated chicken nibbles, stir and cook for 30 minutes over medium-to-low heat. Ensure to stir, occasionally. *Serve hot & spicy chicken nibbles with chips, dalo or cassava.  

Ingredients: Pinch of cumin seeds 5 cloves of garlic (crushed) 2 teaspoons masala powder 1 teaspoon turmeric powder 1/2 onion (finely chopped) 1/4 cup olive oil 10-15 curry leaves 2 medium-sized potatoes  Pinch of asafoetida Salt to taste 2-3 chillies (chopped) 1 cup peas (boiled) 1 cup hot water A handful of  coriander leaves 1/2 cup tomatoes (chopped)  Methods: 1) In a heated pot, add olive oil. Once the oil has heated, add cumin seeds and splutter. 2) Add onions, garlic and curry leave. Cook until onion and garlic turn light brown.  3) Add turmeric and masala powder, saute' for a few seconds. 4) Then, add potatoes,  chillies, salt to taste and asafoetida. Stir to combine all the ingredients. Cook for 5 minutes. 5) Add boiled peas and water. Stir and cook for 20 minutes over low heat.  6) Add chopped tomatoes and cook for  10 minutes. 7) Finally, add coriander leaves, stir and cook for a few seconds. *Serve alu matar curry wa

Ingredients: 1/2 cup ghee 1 tablespoon ghee 2 cups beans 1 cup sugar (blended) Pinch of asafoetida (optional) 2 teaspoons cardamom powder Methods: 1) In a heated frying pan, over low heat, add ghee and besan. 2) Stir the mixture for 5 minutes and then add a tablespoon of ghee and 1 teaspoon cardamom powder. 3) Continue to stir the mixture for 20 minutes over low heat. 4) Transfer mixture into a mixing bowl. Let mixture cool for 15 minutes. 5) Then, stir properly and add sugar and cardamom powder.  6) Mix all the ingredients and take a decent amount of mixture and mould into ball-shaped laddoo. Rest laddoos for 1-2 hours to dry. *Serve laddoos for tea or for dessert.        

Ingredients: 125g margarine 1 cup of sugar 1.5 cup plain  flour 2 teaspoons baking powder 1/2 teaspoon bicarbonate of soda 2 tablespoons milk (liquid) 2 bananas (mashed)  2 eggs 1 teaspoon vanilla Methods: 1) Preheat oven to 180°C and grease a cake tin. 2) In a mixing bowl, cream sugar and margarine until light & fluffy. 3) Add egg one at a time and beat. 4) Add flour, baking powder,  bicarbonate of soda, milk, vanilla and bananas. Fold into a smooth mixture. 5) Transfer mixture into the cake tin and bake for 30 minutes or until a skewer comes out clean. *Cool completely before serving for tea or breakfast.