Kittyz Kitchens

Ingredients: 2 cups plain flour  Extra flour for dough 1 cup lukewarm water 1/2 cup spring onion (finely chopped)  1/8 teaspoon chilli powder 1/2 teaspoon baking powder 1/2 teaspoon cumin powder 1/8 teaspoon turmeric 3 teaspoons ghee 1 tablespoon melted butter/ margarine Pinch of salt   Methods: 1) In a mixing bowl, add flour, chilli powder, baking powder, cumin, powder, turmeric, spring onion and salt. Stir all the ingredients. Add ghee and stir, further. 2) Add water in small amounts and stir with a spoon. Continue the process and knead with your hands to form dough. Dust extra flour to form smooth dough.  3) Break dough into desirable sizes and roll between your palms to form a ball. Press gently to flatten the dough on a flour dusted board. Roll dough to a thickness of 4mm with a rolling pin. 4) Transfer dough on a heated frying pan/ tawa. Cook a side of chappati for 4-5 seconds (you will start to see bubbly texture on dough...

Ingredients: 2 green apples 4 tablespoons vinegar 1.5 tablespoons masala powder 1 teaspoon turmeric 2 chillies (crushed) 6-7 cloves of garlic (crushed) 1/2 teaspoon roasted &  powdered black mustard Salt to taste  250 ml canola/mustard oil Pinch of asafoetida Methods: 1) Wash and cut green apples into fine and small pieces. 2) Transfer apple into mixing bowl, soak into vinegar  for half an hour. 3) Add masala powder, turmeric, chillies, garlic, mustard powder , salt and asafoetida. Stir all the ingredients, thoroughly. 4) Soak in mustard or canola oil. NB: Sun dry apples for 2-3 days for longer lasting pickles         

  Ingredients: 1.5 cups powdered milk 1 cup icing sugar 200ml double cream 3 teaspoons ghee 100's and 1000's     Methods:   1) In a mixing bowl add icing sugar and powered milk. Stir both thoroughly. 2) Add ghee and double cream. 3) Mix all the ingredients, well. 4)  Place the mixing bowl in the microwave and heat for a minutes . Remove from microwave and stir. NB: Repeat this process 5 times. By the 4th time, the bowl will become really hot. Please take precautions during the 4th and 5th round. 5) After the 5th round in the microwave, remove and stir well. 6) Transfer the mixture onto a greased cake tin/plate. Sprinkle your desired toppings. 7) Place in the refrigerator till milk barfi has set well.  8) Cut barfi into desired pieces and sizes and serve.     

Ingredients: 5 eggs (boiled and peeled) 1 onion (finely chopped) 1 medium sized potato (chopped) 4 tablespoons olive oil  6-7 cloves of crushed garlic 3 chillies (may vary with your taste)  Pinch of asafoetida Salt to taste 2 cups boiling water Handful of coriander leaves 1/3 cup chopped tomatoes 1/2 teaspoon turmeric powder 2 teaspoons masala powder Pinch of cumin seeds 6-10 curry/ bay leaves    Methods:  1)  Boil eggs, peel and set aside. 2) Add 1 tablespoon of olive oil in a frying pan. Once oil has heated, add eggs and cook till golden brown. Remove eggs from frying pan and set aside for later use. 3) Place a pot over medium-to-low heat. Add 3 tablespoons of olive oil. Once oil has heated, add a pinch of cumin seeds. Add curry leaves and onions. Cook onions till soften. Add crushed garlic, cook further till garlic has become soft. Then, add turmeric and masala powder. Stir all the ingredients. 4) Add potatoes...

Ingredients:  1 cup semolina (suji) 1 litre liquid milk 1 cup powdered milk 1 cup sugar (may vary with your taste) 1 tablespoon vanilla 1 teaspoon pink food colouring A packet of desiccated coconut Methods: 1) Add all the ingredients in a pot, over medium to low heat. Stir the ingredients properly (Ensure there are no lumps). 2) Keep stirring till the mixture thickens. Transfer mixture into a greased cake tin. 3) Place in the cooler until the mixture sets, well. 4) Remove from the cooler and cut suji marshmallow into desired sizes. 5) Add desiccated coconut in a plate. Roll marshmallow pieces into desiccated coconut for coating. 6) Place suji marshmallows back into the cooler 7) Serve marshmallows cool....    

Ingredients: 2 cups chickpeas flour/ gram flour 1 teaspoon chilli powder 1.5 teaspoons powdered cumin powder 1/2 teaspoon turmeric powder 1/2 teaspoon olive oil (extra oil for greasing) 2 cups of canola oil Pinch of salt Pinch of asafoetida 150 ml tap water Methods: 1) In a mixing bowl add flour, chilli powder, cumin powder, turmeric powder, pinch of salt and pinch of asafoetida. Stir all the ingredients, thoroughly. 2) Add water in small portions and stir  with a spoon till dough like texture is achieved. Apply olive oil on the mixture and knead to form smooth dough. 3) Grease "murku machine" with olive oil. Use thin sized circle blade for the sev. Add sev dough into murku machine. 4) In a heated frying pan, add canola oil. Once oil has heated well, add sev dough using the machine. Break dough into the oil for decent size of sev . Fry sev till golden brown. Drain oil and place sev into a plate.  5) Store sev in a air tight container for f...

Ingredients:  2 cups powdered milk 2 cups self-raising 1/4 teaspoon cardamom powder Pinch of nutmeg 250-300g yogurt 2.5 cups of canola oil (frying) 1 tablespoon of ghee Syrup: 2 cups water 2 cups sugar    Methods: 1)  In a mixing bowl, add powdered milk, flour, cardamom powder, and nutmeg. Stir all the dry ingredients well. Add yogurt, stir and knead to form dough. 2) Apply ghee on your palms. Take a decent size of dough and roll into a ball-shape. Place rasgulla ball into a plate. 3) In a frying pan, add olive. Ensure to heat oil properly. Add ragullas and fry till golden brown. Fry rasgullas over medium-to-heat 4) For syrup: In a pot add sugar and water. Stir sugar till all the particles have dissolved. Boil syrup till a single strand of consistency is reached. 5) While the syrup is warm, soak rasgullas into the syrup, till soft and spongy. 6) Serve warm or cooled.