Kittyz Kitchens

    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.