Kittyz Kitchens

  Ingredients: 1 bundle choraiya (chopped & washed) 3 cloves of garlic (chopped)  2 to 3 chillies (finely chopped) Pinch of asafoetida Salt to taste 1/4 cup cooking oil 2 eggplants finely chopped Method: 1) In a heated pot,  add cooking oil. 2) Once the oil has heated, add garlic and saute' until light brown. 3) Add choraiya, baigan, asafoetida, salt and chillies. Mix to combine and cook for 10 minutes. 4) Stir occasionally or until the water dries up. *Serve warm with fresh roti.      

  Ingredients: 1 cup green chillies (slit in halves) 1 cup carrot (chopped in strips)  1 cup white radish   1/2 cup mustard oil Pinch of cumin seeds Pinch of black mustard seeds Pinch of fennel seeds Salt to taste Pinch of asafoetida Salt to taste 10-15 curry leaves 10 cloves of garlic (crushed)  1 tablespoon white vinegar   1 teaspoon turmeric powder 3 tablespoons masala powder Methods:  1) In a heated pot, pour oil and heat. 2) Add cumin seeds, black mustard seeds, and fennel seeds and splutter. 3) Add garlic and curry leaves. Saute' garlic until light brown. 4) Add green chillies, carrots, radish, aasfoetida, salt to taste & mix to combine. 5) Then, add vinegar, mix to combine a cook for 3 to 4 minutes and until aromatic. 6) Cool pickles & serve. Ensure to place into an air tight container.        

  Ingredients:  1 bundle bora bean (peeled & washed) 1 medium size eggplant or baigan 1 medium sized onion 6 to 7 cloves of garlic crushed 1/2 teaspoon turmeric powder 1 teaspoon masala powder 1/3 cup cooking oil Pinch of mustard seeds 10 to 15 curry leaves Pinch of asafoetida Salt to taste 2 chillies (may vary with your taste) Handful of coriander leaves 1/3 cup tomatoes Methods:  1) In a heated pot, add cooking oil.  2) Once oil has heated, add a pinch of mustards seeds. 3) Add onions & garlic and saute' until light brown. Also add curry leaves. 4) Add tumeric & masala powder and saute' for few seconds. 5) Add bora bean, eggplant, salt, asafoetida and chillies.  Mix to combine, cover with a lid and cook for 5 minutes. 6) Add 1/3 cup water, mix to combine and cook for 5 minutes or until eggplant turns mushy. 7) Add coriander leaves and tomatoes, mix to combine and cook for 5 minutes more. * Serve bora beans and eggplant curry with fresh roti.  ...

 Ingredients: 2 onions 2 potatoes (chopped in large chunks) 1 kg lamb shank (chopped in curry pieces)  3/4 cup cooking oil Pinch of cumin seeds 6 cardamon pods 6 cloves 1 cinnamon stick 2 star anise seeds Pinch of asafoetida 15-20 curry leaves 3-4 chillies (may vary with your taste) 10 cloves of garlic 2 teaspoons turmeric powder 3 tablespoons masala powder 2 cups of hot water Salt to taste Methods: 1) In a heated pot, add oil. Once oil has heated, add cumin seeds and splutter. 2) Add cardamon pods, cloves, star anise and cinnamon stick.  3) Add onions and garlic and saute; until light brown.  4) Add curry leaves, turmeric & masala powder and saute' for few seconds. 5) Then, add lamb shank curry pieces, asafoetida, chillies and salt to taste & mix to combine. 4) Cook for 35 minutes until meat has cooked tenderly. Ensure to stir occassionally. 5) Add a handful of coriander leaves and cook for another 5 minutes. *Serve warm with roti or rice.

    Ingredients:   250g jackfruit (peeled, chopped & finely chopped) 1/3 cup cooking oil Pinch of of cumin seeds Pinch of black mustard seeds 1 onion (finely chopped) 6 to 7 cloves garlic (crushed)  10 to 15 curry leaves Pinch of asafoetida 1 teaspoon masala powder 1 teaspoon turmeric powder 2- 3 chillies (finely chopped) Handful of coriander leaves 1/4 cup hot water Salt to taste  Methods: 1) In a heated pot, add oil and heat. Add a pinch of cumin and black mustard seeds and splutter. 2) Add onions, garlic and curry leaves. Saute' onion & garlic until light brown. 3) Then, add masala, turmeric powder and asafoetida & saute' for few seconds. 4) Add the jackfruit, chillies and salt. Mix to combine, cover with a lid and cook for 15 minutes over low heat. Ensure to stir, occasionally. 4) Add hot water, mix to combine and cook for 10 minutes. Ensure to stir, occasionally.  5) Add coriander leaves & cook for a minutes, further. *Serve delicious j...

Ingredients: 125g butter 1/2 cup sugar 1 teaspoons vanilla extract 3 cups desiccated  coconut 1/4 cup plain flour  1 teaspoon baking powder An egg 1/4 cup milk   Methods: 1)  Preheat oven to 180°C. 2) Beat butter, sugar and vanilla until pale and creamy.  3) Add the egg and beat, further. 4) Add coconut, flour & baking powder.  Add milk in small portions and fold the mixture. 5) Add about a teaspoon size of mixture and flatten on a greased baking tray. 6) Bake for 15 minutes until light brown. 7) Remove from oven, transfer to a cooling rack. Ensure to cool completely and store in a airtight container.      

  Ingredients: 1 litre full cream milk  1 cup sewai or vermicelli  1/3 cup condensed milk 1/4 cup sultanas 1/4 cup almond flakes 1 teaspoon cardamon powder 1.5 cups sewai 2 tablespoons ghee Methods: 1) In a pot, add milk and bring to boil. And set milk aside. 2) In another pot, add ghee. Once ghee has heated, add sultanas, almond flakes and sewai or vermicelli. Roast until sewai or vermocelli turns golden brown. 3) Pour boiled milk, add condensed milk and cardamon powder. Mix to combine and bring to boil. Reduce heat and simmer for 2-3 minutes. *Delicious sewai is ready to serve as dessert.  

  Ingredients:  *Marinate   Salt to taste 3 tablespoons masala  2 teaspoons turmeric 10 cloves of garlic (crushed)  4 chillies (crushed) 1 cm ginger (crushed)  Salt to taste  *For Cooking Curry Pinch of asafoetida 1/2 cup oil 10-15 curry leaves 3 onions (finely chopped) Pinch of cumin seeds 6 cardamon pods 5 cloves 2 star anise Few cinnamon sticks 2 cup boiling water 1 cup coriander leaves (chopped) Methods:  1) Add chopped lamb pieces in a bowl and add salt, masala, turmeric, garlic, chillies and ginger. Mix to combine and marinate for an hour. 2) In a heated pot, add cooking oil 3) Add pinch of cumin seeds and splutter.  Then, add cardamon, cloves, star anise, and cinnamon sticks. Also, add curry leaves. 4) Add onions and saute' until light brown. 5) Add the marinated lamb & pinch of asafoetida.  Mix to combine and cook for 10 minutes. 6) Add hot water, mix to combine and cook for 30 minutes for tender cooked lamb. 7) Add cori...

 Ingredients: 1/3 cup cooking oil  Pinch of cumin seeds 3 cardamom pods Few cinnamon sticks 1 star anise 10 to 15 curry leaves 1 onion finely chopped 10 cloves of garlic (crushed) 3 tablespoons of masala powder 1 teaspoon turmeric powder 500g diced lamb pieces (boneless) 2 potatoes (chopped in large chunks) 2 to 3 chillies slit in halves (may vary with your taste) Pinch of asafoetida Salt to taste Pinch of black pepper Handful of coriander leaves Methods: 1) In a heated pot,  add cooking oil and heat. 2) Add cumin seeds and splutter. Add cardamom pods, cloves, cinnamon & star anise. Also add curry leaves. 3) Add onion and garlic and saute' until light brown. 4) Add masala and turmeric powder and saute' for few seconds 5) Add boneless lamb pieces, chillies, asafoetida, black pepper and salt. Mix to combine and cook for 10 minutes. 6) Add water and cook for 15 to 20 minutes. 7) Add coriander leaves and cook for 5 minutes, more. *Serve warm with rice or roti.

  Ingredients: 1/4 cup cooking oil Pinch of cumin seeds  1/2 onion (finely chopped) 10 cloves of garlic (crushed) 300g English cabbage (chopped and washed)  Salt to taste Pinch of asafoetida (hing) 1 cup tomato (finely chopped) 10-15 curry leaves  3-4 chillies (slit in halves) Handful of coriander leaves (chopped)   Methods: 1) In a heated pot, add oi l and heat. 2) Add pinch of cumin seeds and splutter. 3) Then, add curry leaves, onion and garlic. Saute' until garlic and onion turn light brown. 4)  Also, add chillies & asafoetida. 5) Add  cabbage, chilles, asafoetida & salt. Stir and cook for 20 minutes over medium-to-low heat until gobi turns light brown.  Ensure to stir, occasionally. 6) Finally, add tomatoes and coriander leaves. Stir and cook for 3-5 minutes, further. *Serve warm with fresh roti or chappati.        

  Ingredients: 1 cup blue peas (whole) or matar 5 cups water (room temperature) 3-4 chillies (chopped)  Pinch of asafoetida 5 cloves of garlic (crushed) 1/2 onion (finely chopped) Pinch of cumin seeds Pinch of black mustard seeds 6 tablespoons cooking oil  10-15 curry leaves  Methods: 1) Soak 1 cup blue peas (whole) or matar, overnight. 2) The next day, wash blue peas (whole) or matar, thoroughly.  3) Transfer peas 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 peas, chillies, asafoetida and salt to taste. Mix to combine, cover with a lid and cook for 5 minutes over medium heat. Ensure to stir occasionally. *Serve blue peas (whole) or matar with tea or meals.      

  Ingredients: 2 tablespoons ghee 1.5 cups liquid milk  1/2 cup sugar 2 cups powdered 1/3 cup  100's & 1000's   Additional 100's & 1000's (topping)   Methods: 1) In a heated frying pan,  add ghee, liquid milk & sugar. Mix to combine until sugar particles have dissolved. 2) Add powered milk & keep stirring until mixture starts to leave the frying pan. 3) Then, add 100's & 1000's & mix to combine. 4) Transfer mixture into a greased cake tin or plate. 5) Spread evenly using a spoon & ghee smeared bowl. 6) Sprinkle 100's & 1000's for decoration. 7) Set aside for an hour, cut into desired sizes and pieces.  *Serve Funfetti Milk Barfi  

   Ingredients: Pinch of black mustard seeds Pinch of cumin seeds Salt to taste Pinch of asafoetida 5-6 cloves of garlic (crushed) 10-15 curry leaves 1/4 cup cooking oil 2-3 chillies 1/2 onion (finely chopped)  250g khatta bhaji chopped (rosella leaves) Methods:   1) In a heated pot, add cooking oil. 2) Add pinch of cumin seeds and black mustard & splutter. 3) Add 10-15 curry leaves. 4) Add onions and garlic and saute' until light brown. 5) Add khatta bhaji, chillies, salt & pinch of asafoetida.  6) Mix to combine, cover with a lid and cook for 15 minutes. *Remove from pot, cool and serve as a side dish.  

  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 ro...

      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...

   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. *Ser...

  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.