Kittyz Kitchens

  Ingredients: 200g butter bean (chopped & washed) 1 onion (finely chopped) 5-6 garlic (crushed)  2 chillies (slit in halves)  10 curry leaves 1/4 cup cooking oil (olive or canola) Pinch of mustard seeds Pinch of asafoetida 1/2 teaspoon turmeric powder 1/2 teaspoon masala powder 1 potato (peeled & finely chopped) 1/3 cup tomatoes (finely chopped) Methods: 1) In a heated pot, add cooking and heat. 2) Add pinch of mustard seeds and splutter. 3) Add onions and garlic & saute' until light brown. 4)  Then, add turmeric & masala powder and saute' for a few seconds. 5) Add potato, butter beans, asafoetida, chillies and salt. Mix to combine, cover with a lid and cook for 15 minutes (medium heat). Ensure to stir, occasionally. 6) Add tomatoes & cook for 3 to 4 minutes, until tomatoes are cooked. *Serve warm butter bean curry with fresh rotis or chappati.   

Ingredients: 600g half ripe pawpaw (peeled, chopped & washed) 1/4 cup cooking oil (canola or olive oil) Pinch of mustard seeds Pinch of cumin seeds Pinch of black mustard seeds 1 teaspoon turmeric powder 2 teaspoons masala powder Pinch of asafoetida 2 to 3 chillies (may vary with your taste) 1/2 onion (finely chopped) 8 cloves of garlic 10 to 15 curry leaves Handful of finely chopped coriander leaves 1/2 cup hot water Methods: 1) In a heated pot, add cooking oil. 2) Add pinch of cumin, mustard & black mustard seeds and splutter. 3) Add onions and garlic & saute' until light brown. 4) Add curry leaves, masala powder & turmeric powder. Saute' spices for few seconds. 5) Add chopped pawpaw pieces, pinch of asafoetida and chillies. Mix to combine & cook for 15 minutes over medium heat.  6) Add water and cook for 15 minutes, ensure to stir occasionally.  7) Add handful of coriander leaves & cook for 5 minutes, more. *Serve delicious pawpaw curry with fresh rot

      Ingredients:  2 onions (finely chopped) 1 kg black tiger prawns (cleaned and washed) 1 potato (finely chopped) 8 cloves of garlic (crushed) 1 cinnamon stick 3 cardamom pods 3 cloves 1 star anise Pinch of cumin seeds Pinch of black mustard seeds 15 curry leaves Pinch of mustard seeds Pinch of asafoetida 3 tablespoons masala powder 2 teaspoons turmeric Salt to taste Coriander leaves (finely chopped) 1/4 cup cooking oil  3-4 chillies (split in halves) Methods:  1) In a heated pot, add oil and heat. 2) Add pinch of cumin seeds, mustard seeds and black mustard seeds & splutter. 3)  Add onions & garlic, cardamom, cloves, cinnamon stick, star anise & curry leaves. Saute' until onions and garlic turn light brown. 4) Then, add masala & turmeric powder, & saute' for few seconds. 5) Add potatoes, chillies, salt & asafoetida & mix to combine & cook for 5 minutes over medium heat. 6) Add prawns, mix to combine & cook for 20 minutes for medium heat.

   Ingredients: 5-6 tablespoons cooking oil (olive or canola) 300g breadfruit (peeled, chopped & washed) 1 onion (finely chopped) 6-7 cloves garlic 1/2 teaspoons turmeric powder 1 teaspoon masala powder 10 to 15 curry leaves Pinch of asafoetida Salt to taste 1.5 cups hot water 2-3 chillies Pinch of cumin seeds Pinch of mustard seeds Pinch of black mustard seeds Handful of coriander leaves   Methods: 1) In a heated pot, add cooking oil. 2) Once, oil has heated, pinch of cumin seeds, mustard seeds and black mustard seeds & splutter. 3) Add onions and garlic and saute' until light brown. Also, add curry leaves. 4) Add turmeric and masala powder and saute' for few seconds.  5) Add breadfruit pieces, add salt to taste, chillies and asafoetida. 6) Mix to combine & cook for 10 minutes over medium heat. 7) Add hot water, mix and cook for 15 minutes over medium heat (stir occasionally).  8) Add coriander leaves, mix & cook for 2 to 3 minutes further. *Serve uto curry war

  Ingredients: 2 onions (finely chopped) 10 cloves of garlic (crushed) 3-4 chillies (slit in halves) 1/3 cup cooking oil Pinch of cumin seeds Pinch of mustard seeds Pinch of black pepper 6 cardamon pods 6 cloves 1 cinnamon quill 2 star anise 20 curry leaves 4 tablespoons masala 4 teaspoons turmeric powder 1 kg lamb (chopped in curry pieces) Pinch of asafoetida Salt to taste Hanful of coriander leaves 1.5 cups hot water Methods: 1) In a heated a pot add cooking oil. 2) Add picnh of cumin & mustard seeds & splutter. Then, add star anise, cloves, cardamom, cinnamon & curry leaves 3) Add onions and garlic & saute' until light brown. 4) Also, add turmeric and masala & saute' for few seconds. 5) Add meat pieces, asafoetida, chillies and salt to taste, mix to combine, cover with a lid and cook for 5 minutes. 6) Add 1.5 cups water, mix to combine, cover with a lid & cook for 45 minutes over medium-to-low heat. Ensure to stir, occasionally. 7) Finally, add a hand

Ingredients: 1 cup chana or chickpeas 4 cups water (room temperature) 2-3 chillies (chopped)  Pinch of asafoetida 3 cloves of garlic (crushed) 1/2 onion (finely chopped) Pinch of cumin seeds Pinch of black mustard seeds 5 tablespoons cooking oil  5-10 curry leaves  Methods: 1) Soak 1 cup chick peas overnight. 2) The next day, wash chickpeas thoroughly.  3) Transfer chickpeas into a pot, add water and boil until well cooked. Drain water and set aside. 4) In a heated pot, add oil and heat. 5) Add cumin & black mustard seeds and splutter. Also add curry leaves, onion and garlic and saute' until light brown. 6) Add boiled chickpeas, chillies, asafoetida and salt to taste. Mix to combine, cover with a lid and cook for 5 minutes over low heat. Ensure to stir occasionally. *Serve chana ghugari with tea or meals.    

  Ingredients: 1 kg Spanish mackerel (chopped & washed) 3 tablespoons masala 2 teaspoons turmeric Pinch of black pepper Salt to taste Chilli (4) & garlic (10 cloves) paste 1/4 cup lemon juice 2 cups canola oil (for frying) Ingredients: 1) In a mixing bowl, add Spanish mackerel pieces.  2) Add masala, turmeric, black pepper, salt, chilli & garlic paste & lemon juice. 3) mix to combine all the ingredients & marinate for 30 minutes. 4) In a heated frying pan, add oil and heat. 5) Add fish pieces and fry until golden brown. *Serve masala fish pieces with cassava or dalo.  

  Ingredients: 2 cups cassava (finely grated) 1 cup desiccated coconut 3/4 cup sugar (may vary with your taste) 2.5 liters of water (room temperature) Methods: 1) In a mixing bolw, add cassava, coconut and sugar.  2) Ensure to mix well to combine. 3) Transfer mixture into a greased cake tin. Cover and seal with foil. 4) Place a pot stand into the electric frying pan. 5) Place the cake mixture on the pot stand and add water. 6) Ensure that heat is maximum (# 10) for the electric frying pan. And cook for 45 minutes. 7) Remove cassava cake from electric frying pan (take precaution), cool completely, remove foil, cut into desired shapes and sizes & serve.  

Ingredients:  200g butter 1 cup sugar 3 teaspoons orange zest 4 eggs 2 cups plain flour 2 teaspoons baking powder 100ml freshly squeezed orange juice  Methods: 1) Preheat oven to 160°C. 2) In a mixing bowl, add butter, sugar and orange zest. Beat the mixture until light and fluffy. 3) Add eggs and beat, further. 4) Then, add flour, baking powder and orange juice & fold to combine. 5) Transfer mixture into a greased cake tin. 6) Place into the oven and bake for 40 to 45 minutes. 7) Remove from oven, cool & cut into desired shapes and sizes & serve.

  Ingredients:   460g salmon (chopped & washed) 1/4 cup lemon juice 17 cloves of crushed garlic 6 chillies 1 teaspoon tamarind Pinch of cumin Pinch of black mustard seeds 2 onions (finely chopped) 1 star anise 3 cardamom pods  3 cloves 1 cinnamon stick 2 teaspoons turmeric powder 2.5 tablespoons masala powder  15 curry leaves 1.5 cups warm water 1.5 cups canola oil for frying 1/3 cup olive oil Salt to taste Pinch of asafoetida Handful of coriander leaves Methods: *Marinate & fry salmon 1) In a mixing bowl, add salmon pieces. 2) Add 1/4 cup lemon juice, garlic (7 cloves) & chilli (3) paste and pinch of salt. 3) Mix to combine and marinate for 15 minutes.  4) In a heated frying pan, add canola oil. Once, heated add salmon pieces and fry until light brown.  5) Drain oil and remove salmon and set aside. *Salmon curry 6) In a heated pot, add olive oil and heat. 7) Add pinch of cumin and black mustard seeds and splutter. 8) Then, add cardamom, cloves, cinnamon stick and star anis

      Ingredients: 500g long green beans (chopped and washed) 5 tablespoons cooking oil (olive oil or canola)  1 tablespoon light soy sauce Salt to taste Pinch of asafoetida *Sambal Paste  8 cloves of garlic 10 red chillies 1 onion  1/2cm ginger Methods: *Sambal Paste  1) Add all the ingredients into a blender and blend into a paste. 2) In a heated pot, over medium heat add cooking oil. 3) Once oil has heated, add sambal paste and cook for 5 minutes. 4) Add beans, salt & asafoetida. Mix to combine and cook for 10 minutes, ensure to stir, occasionally.  5) Finally, add soy sauce and cook for 2-3 minutes, extra. *Serve sambal green beans warm with rice.      

  Ingredients: 3 eggs 1 medium onion (finely chopped) 1 chilli (finely chopped) Salt to taste 5 tablespoons cooking oil (olive oil or canola) Methods: 1) In a mixing bowl, add eggs, salt & chilli. Mix to combine. 2) In a heated frying pan, over medium heat, add oil. 3) Once oil has heated, add onions and cook until light brown. 4) Pour egg mixture evenly over onions. And cook for 50 seconds. 5) Turn and cook until light brown. Again turn and cook until both sides are light brown. 6) Transfer fried eggs into a serving bowl. *Serve warm with rice, roti or toast.