Kittyz Kitchens

    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.