Kittyz Kitchens

  Ingredients: 1 cup fine semolina or suji 1 cup powdered milk 1/2 cup icing sugar 1/2 cup condensed milk 1 teaspoon cardamom powder Pinch of nutmeg  1 cup ghee    Methods: 1) Add semolina in a heated frying pan and roast until light brown.  2) Transfer semolina into a mixing bowl. Then, add milk, icing sugar, cardamom powder, nutmeg and mix to combine. 3) Add condensed milk and mix. 4) Add ghee in small portions & mix. Take decent portion of mixture and mould with your hand into a round laddoo. 5) Transfer into a serving plate and set aside for an hour. *Serve condensed milk suji/ semolina laddoos.    

  Ingredients: 2 cups desiccated coconut 1.5 cups sugar 1/4 cup water 1/4 cup powdered milk 1/2 tablespoon ghee  Few drops of pink food coloring Methods: 1) In a heated frying pan or pot over medium heat, add sugar & water. Mix to combine. 2) Add desiccated coconut & few drops of your favorite food coloring. Mix to combine. 3) Then add ghee and powdered milk, mix to combine until there are no lumps and mixture starts to leave the sides of the frying pan. 4) Transfer mixture into a greased cake tin or plate. Spread evenly using a spoon. Press using a bowl based smeared with ghee. 5) Rest for 2 hours, cut into desired shapes and sizes and serve.

  Ingredients: 2 cups powdered milk 1/4 cup sugar 1/2 cup liquid milk 100's & 1000's for decoration Methods: 1) In a mixing bowl, add powdered milk & sugar and mix to combine. 2) Then, add liquid and ensure to mix well. 3) Place into the microwave & heat for 1 minute. Remove and mix to combine barfi mixture. 4) Again place into the microwave & heat for 1 minute. Remove and mix the mixture. 5) Place into the microwave for the last time and heat for 30 seconds, extra.  6) Remove mixture and transfer into a greased cake tin. Spread evenly using a spoon and a bowl base smeared with ghee. 7) Sprinkle 100's & 1000's and rest for an hour. 8) Cut into desired shapes and sizes and serve.    

    Ingredients: 1 cup besan 1 cup ghee 1 cup milk (liquid) 1 cup desiccated coconut  3 cups sugar Methods: 1) In a heated pot, add ghee. 2) Add besan and mix to combine over medium heat for 5 minutes. 3) Then, add coconut and liquid milk & mix to combine. 4) Add sugar and mix for 45 minutes over medium-to-high. Ensure not to burn the mixture and keep stirring until mixture starts to leave the pot. 5) Transfer mixture on a greased a plate and shake to spread evenly. 6) Sprinkle your favorite toppings & cool for 3 to 4 hours. Cut into desired shapes and sizes and serve.    

    Ingredients: 250g butter (melted) 1 cup sugar 2 tablespoons vanilla 4 eggs 2.5 cups self-raising flour 1/2 cup milk  Methods: 1) Preheat oven to 180°C. 2) In a mixing bowl, add add & beat butter, sugar and vanilla in clock-wise direction for 5 minutes. 3) Add 4 eggs and beat until well combined. 4) Add self-raising flour and milk. Fold to combine. 5) Transfer mixture onto a greased cake tin. Shake to level mixture. 6) Place into the oven and bake for 30 minutes. *Cool completely and serve.

   Ingredients:    1 kg lamb shank (chopped in curry pieces) 2 onions (finely chopped) 1/3 cup cooking oil (olive or canola oil)  Pinch of cumin seeds  Salt to taste 10 cloves of garlic (crushed) 5 cardamom pods 5 cloves 2 star anise 1 cinnamon quill 10-15 curry leaves 3 teaspoons turmeric powder 3 tablespoons masala powder Pinch of asafoetida 3-4 chillies (may vary with your taste) Handful of coriander leaves (finely chopped) 2 cups hot water Methods: 1) In a heated pot, add cooking oil. 2) Once, oil has heated add, add cumin seeds and splutter. 3) Also, add cloves, cardamon, cinnamon and star anise. 4) Add curry leaves, onions and garlic and saute' until light brown. 5) Add lamb shank pieces, asafoetida, salt and chillies. Mix to combine, cover with a lid and cook for 5 minutes. 6) Then, add hot water, mix & cook for an hour. Ensure to stir, occasionally. 7) Add handful of coriander leaves & cook for 2 minutes. *Serve classic masala lamb shank curry with roti or puri or

    Ingredients:   2 cups plain flour 3 teaspoons ghee 1 cup gold sweet potato (boiled and meshed)  1/4 cup warm water Methods:  1) In a mixing bowl, add flour, mashed, ghee. Mix to combine and add water. 2) Knead into a smooth dough. 3) Break dough into 7 equal pieces. 4) Roll and flatten dough on a flour dusted board. Spread evenly using your fingers. 5) Roll with a rolling pin to a thickness of 3mm. 6) Place on a heated griddle (tawa). Cook for for 3 seconds and turn roti. 7) Turn the roti and cook for 20 to 30 seconds. 8) Again turn roti. Puff roti with a cloth for 5 seconds. 9) Remove and place on a serving plate. *Serve warm sweet potato roti  with your favorite curries.

    Ingredients: 350g beans (washed & chopped) 1 teaspoon turmeric powder 1 teaspoon masala powder 1/2 onion (finely chopped) 6 tablespoons cooking oil (olive or canola) 5 cloves of garlic (crushed) 1 teaspoon turmeric powder 1 teaspoon masala powder Pinch of asafoetida (hing) 3-4 chillies (slit in halves) Salt to taste 10-15 curry leaves Pinch of cumin seeds Handful of coriander leaves Methods: 1) In a heated pot, add cooking oil. 2) Once, oil has heated, add cumin seeds and splutter. 3) Add onion, garlic and curry leaves. Saute' until garlic & onion become light brown. 4) Add masala powder and turmeric powder. & saute' for few seconds. 5) Add beans, asafoetida, salt to taste & chillies. Mix to combine, cover with a lid and cook for 15 minutes (medium heat). 6) Add handful of coriander leaves, mix & cook for 2 to 3 minutes, further. Serve warm with roti and pickles. 

  Ingredients: 200g eggplant (chopped in strips and washed) 5 tablespoons cooking oil (canola or olive) Pinch of cumin seeds 1 medium onion (finely chopped) 5 cloves of garlic (crushed) 10-15 curry leaves 3-4 chillies (slit in halves) Salt to taste Pinch of asafoetida Handful or chopped coriander leaves   Methods: 1) In heated pot, add cooking oil. 2) Once, oil has heated add cumin seeds and splutter. 3) Add onions, garlic and curry leaves. Saute until onion & garlic turn light brown. 4) Add chopped eggplant, asafoetida, chillies and salt. Mix to combine and cover with a lid. Cook for 15 to 20 minutes until eggplant turn mushy. 5) Top up with coriander leaves, mix to combine and cook for 2-3 minutes, further. *Serve warm with roti, raita & your favorite curries.   

    Ingredients: 3/4 cup mustard or canola oil 100g red chillies (slit in halves) Pinch of fennel seeds Pinch of cumin seeds Pinch of black mustard seeds Pinch of cumin seeds 1 teaspoon turmeric powder 3 tablespoon masala powder Salt to taste Pinch of asafoetida 10 to 15 curry leaves  Methods: 1) In a heated pot, add cooking oil. 2) Once, oil has heat add cumin, black mustard and fennel seeds and splutter. And Also, add curry leaves. 3) Add the chillies, masala powder, turmeric powder,  asafoetida and salt to taste. Mix to combine and cook for 3-4 minutes over medium heat. 4) Cool completely and store in air tight container covered with oil.  

  Ingredients: 500g tomatoes (washed and chopped) 1 onion (finely chopped) Pinch of cumin Pinch of black mustard seeds Pinch of fennel seeds 6-8 cloves of garlic (crushed)  Salt to taste Pinch of asafoetida 1/2 cup coriander 3 tablespoons olive or canola oil 10-15 curry leaves  3-4 chillies (slit in halves)  Methods: 1) In a heated pot, add cooking oil 2) Once, oil has heated, add curry leaves, cumin & black mustard seeds and splutter. 3)  Add onion and garlic and saute' until light brown. 3) Then, add tomatoes, fennel seeds, asafoetida, salt and mix to combine. 4) Cover with a lid and cook for 15 to 20 minutes over low heat or until tomatoes become mushy. Ensure to stir, occasionally.  5) Add coriander leaves, mix to combine & cook for 2-3 minutes. * Serve warm with curries, roti or rice.

  Ingredients: *Base 125g butter 1/2 cup sugar 1 teaspoon baking powder 1 cup plain flour 1/2 cup desiccated coconut *Coconut topping 3 cups desiccated coconut 1/2 cup sugar 3 eggs Methods: 1) Preheat oven to 180°C. *Base 2) Beat sugar and butter in a bowl, until light & pale. 3) Add egg & beat, further. 4) Add flour & coconut and fold the mixture. 5) Transfer mixture into a cake tin and spread.  6) Place into the oven & bake for 20 minutes. 7) Remove from oven and cool, completely. *Coconut topping 8) In a mixing bowl, add sugar and coconut. 9) Add eggs and mix with a fork. 10) Transfer mixture on the base and spread evenly using a fork. Also, ensure to press with the fork. 11) Place into the oven and bake for 20 minutes. *Cool, cut into desired shapes and sizes and serve.  

    Ingredients: 2 cups rice flour (fine) 2 teaspoons ghee 1 teaspoon cardamom powder 1 tin condensed milk (397g) Pinch of nutmeg powder Methods: 1) In a heated pot or frying pan, add ghee. 2) Once ghee has melted, add rice flour, gently stir until light brown. 3) Transfer rice flour mixture into a mixing bowl & cool completely. 4) Add  cardamom powder & pinch of nutmeg powder and mix to combine. 5) Apply ghee on your hand. Add small amount of condensed milk in rice flour mixture, mix to combine and mould into round laddoo. 6) Set laddos aside for an hour to dry. *Serve rice flour laddoos for tea.  

  Ingredients: 500g prawns 2 onions (finely chopped) 3 cloves 3 cardamon 1 star anise 4-5 cinnamon sticks 7 to 8 cloves of garlic (crushed) 10 to 15 curry leaves 3 teaspoons turmeric powder 3 tablespoons masala powder Salt to taste 3-4 chillies Pinch of asafoetida 1/3 cup cooking oil Pinch of cumin seeds Pinch of black mustard seeds  1 cup tamarind water (1 teaspoon tamarind pulp & 1 cup water)    Methods: 1) In a heated pot, add cooking oil. Once, the oil has heated add cumin seeds & black mustard seeds and splutter. 2) Add onions, garlic, curry leaves, cloves, cardamon,  star anise & cinnamon sticks.  3) Saute onion and garlic, until light brown. 4) Add masala and turmeric powder and saute for few seconds. 5) Add the prawns, asafoetida, salt to taste & chillies. Mix to combine, cover with the lid and cook for 5 minutes. 6) Add tamarind water, mix to combine and cook for 10 minutes over medium-to-low heat. Ensure to stir, occasionally. *Serve prawn curry in tamarind sa

  Ingredients: 1/4 cup olive or canola oil Pinch of cumin seeds 1/2 onion (finely chopped) 7 cloves of garlic (crushed) 10 to 15 curry leaves 3 teaspoons turmeric powder 4 teaspoons masala powder 2-3 chillies (slit in halves) 3 cups English cabbage/ gobhi (chopped & washed) Pinch of asafoetida Salt to taste 185g tin tuna in spring water 1/3 cup tomato (chopped) Handful of coriander leaves (finely chopped)  Methods: 1) In a heated pot, add cooking oil. 2) Once, oil has heated, add cumin seeds and splutter. 3) Add onion, garlic and curry leaves and saute' until onion and garlic turn light brown. 4) Add masala & turmeric powder and saute' for few seconds. 5) Add gobhi, asafoetida, chillies and salt. Mix to combine, cover with a lid and cook for 10 minutes over medium-to-low heat. Ensure to stir, occasionally. 6) Add tin tuna, mix to combine and cook for 5 minutes, further. 7) Add tomatoes and cook for 5 minutes. 8) Finally, add coriander leaves, mix to combine and cook for

  Ingredients: 3/4 moong dhal (thoroughly wash) 3 cups water (room temperature) 1 cup cabbage (coarsely chopped) 1 carrot (chopped) Salt to taste 1 teaspoon turmeric Pinch of asafoetida 1/2 onion (finely chopped) 4 cloves of garlic (chopped)  2-3 chillies (slit in halves) Pinch of cumin seeds Pinch of black mustard seeds 10 to 15 curry leaves 2 tablespoons ghee, olive or cooking oil Methods: 1) In the pressure bowl, add dhal or lentil, water, cabbage, carrot, cloves, onions, turmeric & salt. 2) Pressure cook for 45 minutes. *Saute' dhal 3) In a heated pot, add oil. 4) Once, oil has heated, add cumin and black cumin seeds & splutter. Also, add garlic & curry leaves. Saute garlic until light brown. 5) Add the cooked dhal, bring to boil and simmer for 2 to 3 minutes.  Serve moong dhal warm with rice, roti & your favorite curries.  

    Ingredients: An egg Pinch of pepper Pinch of salt 2 tablespoons coriander leaves 1 cup liquid milk 2 cups flour 1 cup water (room temperature) Methods: 1) In a mixing bowl, add flour, pepper, salt, coriander leaves, milk and water. 2) Mix to combine into a smooth liquid dough. 3) In a heated frying pan or griddle, apply oil. 4) Add about 25ml liquid dough, spread evenly using a spoon. Cook until mixture turns bubbly. 5) Turn, apply oil and cook for 40 seconds. 6) Again turn and cook for 20 seconds. 7) Turn and cook for another 40 seconds. 8) Remove and transfer into a plate. *Serve warm egg roti or chapati with your favorite curries.

  Ingredients: 1 tin corned mutton (340g) 1 onion (finely chopped) 8 cloves of garlic (crushed) 10 to 15 curry leaves 2 teaspoons turmeric powder 4 teaspoons masala powder 1 potato (chopped in cubes)  Pinch of cumin seeds Salt to taste 3-4 chillies (slit in halves) Pinch of asafoetida 1/3 cup olive or cooking oil Handful of coriander leaves (finely chopped)  Methods: 1) In a heated pot, add cooking oil. Once, oil has heated, add cumin seeds and splutter. 2) Add onion, garlic and curry leaves. Saute' onion and garlic until light brown. 3) Add masala and turmeric powder and saute' for few seconds. 4) Add potatoes, asafoetida, salt to taste and chillies. Mix to combine, cover with a lid & cook for 5 minutes over medium heat. 5) Add corned mutton, mix to combine and cook for 15 minutes over medium heat. Ensure to stir, occasionally. 6) Finally, add a handful of coriander leaves, mix to combine and cook for 2 minutes, extra. *Serve warm with rice & roti or chappati.   

    Ingredients: *Cake Ingredients 1 1/3  cup self-raising flour 1/3 cocoa powder 1 cup sugar 1 cup buttermilk 2 eggs 125g butter (melted) 1 teaspoon vanilla *Chocolate Icing Ingredients  1 1/3 cup icing sugar 1.5 tablespoons cocoa powder 20g butter 4 tablespoons boiling water   Methods: *Cake Baking 1) Preheat oven to 180°C. Grease a cake tin. 2) In a jug add buttermilk, eggs, melted butter and vanilla. Mix to combine. 3) In a mixing bowl, add flour, cocoa powder, and sugar. 4) Make a well in dry ingredients and add buttermilk mixture. 5) Beat the mixture for 5 minutes until mixture turn whitish. 6) Transfer mixture into a greased cake tin. 7) Place into the oven and bake for 40 to 45 minutes. 8) Remove from oven & cool completely.  *Icing Preparation  1) In a mixing bowl, add icing sugar, cocoa, boiling water and butter.  2) Beat until well combined. 3) Spread chocolate icing evenly on the chocolate cake, cut into desired shapes and sizes and serve.     

    Ingredients: 2 cups plain flour 2 tablespoons coriander leaves (finely chopped) 3 cloves of garlic (crushed) 3 teaspoons ghee Pinch of salt 150 to 200 ml hot water (not boiling)  Methods:  1) In a mixing bowl, add 2 cups of flour. 2) All coriander leaves, garlic, ghee & salt. Mix to combine. 3) Add water in small portions in flour and mix to combine with a spoon for doughy texture. 4) Knead with your hands for a smooth dough. 5) Divide dough into 6-8 equal sizes. 6) Roll dough on a flour dusted board. Spread evenly and roll with a rolling pin to a thickness of 5mm. 7) Place on a heated frying pan or tawa.  8) Cook roti for 5 seconds, turn and cook for another 20-30 seconds until light brown spots are visible. 9) Again turn and gently press using a cloth to puff roti.  10) Finally, apply ghee on both sides. *Serve garlic chapati or roti warm with your favourite curries.      

  Ingredients: 65g butter (softened) 1/2 cup sugar 1 teaspoon vanilla 2 eggs 2-3 medium size bananas (mashed) 1.5 cups self-raising flour 1/2 teaspoon bicarbonate of soda 50ml milk Methods: 1) Preheat oven to 180°C & grease a cake tin. 2) In a mixing bowl, cream sugar vanilla and butter until mixture turns whitish. 3) Add eggs and beat further. 4) Then, add mashed bananas, bicarbonate of sodam milk & flour and fold in a clock-wise direction to combine all the ingredients. 5) Transfer  mixture into the greased cake tin, shake to level & place into the oven. Bake for 30 or 35 minutes. *Remove, cool completely & serve for breakfast or tea.

    Ingredients: 1kg BBQ lamb pieces 2 tablespoons chilli sauce 2 onions (finely chopped) Pinch of black pepper 1 cm ginger (crushed) 10 green chillies (crushed) 10 cloves of garlic 3 tablespoons dark soy sauce 4 tablespoons light soy sauce Salt to taste 3/4 cup olive oil or cooking oil Methods:  1) In a mixing bowl, add 1kg lamb pieces. Add garlic, ginger and chilli paste, pinch of black pepper, dark & light soy sauce & salt to taste. Mix to combine and marinate for 30 minutes. 2) In a heated pot, add olive or cooking oil over medium heat. 3) Once oil has heated, add onions. Saute' onions until light brown. 4) Add marinated lamb pieces & chilli sauce. Mix to combine and cook for 30 minutes. Ensure to stir, occasionally. *Serve chilli BBQ lamb with boiled dalo or cassava and fresh salad.   

  Ingredients: 400g okra or bhindi (finely chopped) 1 potato (finely chopped) 4-5 chillies 1/4 cup cooking oil Pinch of cumin Salt to taste 10-15 curry leaves 5-6 cloves of garlic 1 onion (finely chopped)  Methods:  1) In a heated pot, add cooking oil. 2) Once, oil has heated, add cumin seeds and splutter. 3) Add onions, garlic and curry leaves. Saute' garlic and onion until light brown. 4) Add potato, okra & salt to taste. Mix to combine and cook for  10-15 minutes until potatoes are well cooked. Keep the lid open to reduce sliminess. 5) Ensure to stir, occasionally.   *Serve alu bhindi warm with roti or chappati.