Kittyz Kitchens

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.   

Ingredients:  1/4 cup olive oil Pinch of asafoetida Pinch of cumin 1 onion (finely chopped) 5-6 cloves of garlic  10 curry leaves 1.5 teaspoon turmeric powder 3-4 chillies 1 teaspoon masala 1 potato (chopped) 400g cauliflower (coarsely chopped) Salt to taste Handful of coriander (chopped) Method: 1) In a heated pot, add olive oil. Once oil has heated, add cumin seeds and splutter. Also, add curry leaves 2) Then, add onions and garlic and saute' for few seconds until light brown. 3) Add turmeric & masala powder and saute for few seconds.  4)  Add potatoes, chillies, salt to taste and asafoetida. Stir and cook for 5 minutes. 5) Then, add cauliflower, stir and cook for 5-6 minutes, further. 6) Finally, add coriander leaves, stir and cook for 2-3 minutes.  *Serve warm with roti or naan.  

Ingredients: *Marinate Chicken 600g chicken pieces (with bones) 1 teaspoon turmeric powder 3 tablespoons masala powder 3 chillies (finely chopped) Pinch of black pepper 1 teaspoon jeera powder 1 teaspoon coriander powder Salt to taste 7-8 cloves of garlic (crushed) 1 cm ginger (crushed) 3 tablespoons cooking oil * Cook masala chicken  1/4 cup cooking oil 10-15 curry leaves   1.5 onion paste 10-15 curry leaves Pinch of asafeotida 1 teaspoon turmeric powder 3 cardamom pods 3 cloves 1 star anise 1 cinnamon quill  Methods: *Marinate chicken 1) In a mixing bowl, add chicken and rest of the ingredients and marinate for 30 minutes. * Cook masala chicken  2) Then, in a heated pot add oil.  3) Once, oil has heated add onion paste, curry leaves, turmeric powder and asafoetida. Saute' for few seconds. 4) Add cloves, cinnamon, cardamon pods, cloves and star anise. Saute for few seconds. 5) Add marinate chicken. Add salt if need a

Ingredients: *Pie base 2 teaspoons yeast 150ml warm water 1 teaspoon sugar 2 cups plain flour 1 teaspoon salt 1 teaspoon olive oil  *Chicken Filling 3/4 cup shredded chicken 1/2 onion (finely chopped) 1/2 red capsicum (chopped) 1/2 green capsicum (chopped) 2 cups pizza cheese 1 cup pizza sauce   Methods:  1) Preheat oven to 180°C. Grease a pizza tin or pan. *Pie base 2)  In a jug, add warm water, sugar and yeast. Mix and set aside for 10 minutes until frothy.  3) In a mixing bowl, add flour and salt and mix well. Make a well and add yeast mixture in small amount. Mix with a spoon to form dough, add oil and knead, well. Cover dough with a cloth and place over warm surface for 10 minutes. 4) The dough has risen, beautifully. Knead dough for 2-3 minutes. Roll over flour dusted board. Use a rolling pin and roll dough to your desired thickness. 5) Place dough over the greased pizza tin. 6) Add pizza sauce and spread, evenly. Add onions, both th

Ingredients: 1/4 cup ghee 1 cup liquid milk 2 cups powdered milk 1/3 cup sugar (blended) Extra ghee for greasing Methods: 1) In a heated non-stick frying pan, add 1/4 cup ghee.  2) Add liquid milk and stir over medium-to-low heat. 3) Add powdered milk in small portions and stir. Cook for 5 minutes. 4) Add sugar after 5 minutes and continuously stir for 20 minutes (medium-to-low) or until mixture starts to leave the pan. 5) Transfer mixture into a greased frying pan. Spread evenly and press mixture using a bowl base smeared with ghee 6) Sprinkle 100's & 1000's  and set aside for 2 hours. 7) Cut into desired shapes and sizes and serve.  

Ingredients: * Sauce 2 tablespoons light soy sauce 1 tablespoons dark soy sauce 2 tablespoons chilli sauce 2 tablespoons sweet chilli sauce 2 tablespoons tomato sauce * Chicken 1 egg Pinch of black pepper Pinch of Salt 400g chicken breast (chopped in cubes) 1/4 cup corn starch 1.5 cups canola oil (frying) * Stir-Fry 3 tablespoons olive oil 1 cm ginger (crushed) 5-6 cloves of garlic (curshed) 1 onion (finely chopped) 1 green capsicum (chopped) Methods:  * Sauce 1) In a mixing bowl, add all the sauce and mix. Set sauce aside. * Chicken 2) In  a mixing bowl, add chicken, egg, black pepper, salt and corn starch. Mix to combine all the ingredients with chicken.  3) Then, add oil in a frying pan. Heat oil and add chicken pieces. Ensure to fry until golden brown. Drain oil and set aside. * Stir-Fry 4) In a frying pan add & heat olive oil. Then, add garlic, ginger and onions. Stir and cook until light brown. 5) Add capsicum

Ingredients: 400g English Cabbage (chopped & washed) 1/4 cup olive or canola oil Pinch of cumin seeds 2 teaspoons turmeric powder 2 teaspoons masala powder 1/3 cup tomatoes Handful of coriander leaves 7 cloves of garlic (crushed) 10-15 curry leaves Pinch of asafoetida 1/2 onion (finely chopped) 3 chillies (slit in halves) Salt to taste Methods: 1) In a heated pot, add oil and heat. 2) Add pinch of cumin seeds and splutter. 3) Then, add curry leaves, onion and garlic. Saute' until garlic and onion turn light brown. 4) Add masala and turmeric powder and saute' for few seconds. Also, add chillies & asafoetida. 5) Add  cabbage, stir and cook for 20 minutes over medium-to low heat.  Ensure to stir, occasionally. 6) Finally, add tomatoes and coriander leaves. Stir and cook for 3-5 minutes, further. *Serve warm with fresh roti or chappati.