Kittyz Kitchens

  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.