Kittyz Kitchens

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.