Kittyz Kitchens

Ingredients: 1.2kg fresh rooster curry pieces 1/2 cup olive oil  10 cloves of crushed garlic 2 onions 5 cardamons 5 cloves 15-20 curry leaves Pinch of cumin seeds 1 cinnamon quill 1-star anise 2.5 tablespoons masala 3 teaspoons turmeric powder Pinch of asafoetida Salt to taste 500ml hot water A handful of coriander leaves  Methods: 1) In a heated pot, add olive oil. Once, oil has heated add cumin seeds and splutter. 2) Add onions and garlic and saute' until light brown. Add cardamom, cloves, cinnamon quill and star anise. Also, add curry leaves. 3) Add the masala powder and turmeric and saute' for few seconds. 4) Add the rooster pieces, chillies, a pinch of asafoetida, salt to taste and stir to combine all the ingredients. Cook for 30 minutes over medium-to-low heat. Ensure to stir occasionally. 5) After 30 minutes, add hot water, stir and cook for another 30 minutes until meat has cooked, tenderly. 6) Finally, top-up with cori...

Ingredients: 450g chicken liver 1/3 cup olive oil 1 onion (finely chopped) 7 cloves of garlic (crushed) 3 chillies (may vary with your taste) Pinch of cumin seeds 15 curry leaves 2 tablespoons masala 2 teaspoon turmeric powder 3 cloves 3 cardamon 1-star anise 1/2 cinnamon quill 1/2 cup chopped coriander leaves Methods: 1) In a heated pot, add olive oil. Once, oil has heated add cumin seeds and splutter. Also, add cloves, cardamom, star anise and cinnamon quill. 2) Then, add onions and crushed garlic saute' and cook until lightly brown and soft. 3) Add turmeric powder and masala and saute' for few seconds. 4)  Add the liver pieces, salt to taste, chillies and asafoetida. Stir all the ingredients with liver pieces, cover with a lid and cook for 30 minutes over low heat. Ensure to stir, occasionally. 5) Finally, add coriander leaves, stir and cook for 2 minutes further. *Serve warm with roti, rice or naan.       ...

Ingredients:  2.25 cups self-raising flour 90g butter 3/4 cup sugar 125g fresh blueberries 1 cup milk 2 eggs Methods: *Preheat oven to 180°c and grease 2 muffin pan (2x3) 1) In a mixing bowl, add sugar and butter and beat until light and fluffy. 2) Add eggs and milk and beat further to combine. 3) Add flour and blueberries and fold. 4) Add 2 tablespoons of mixture into each into muffin holes, and level with a spoon. 5) Place into the oven and bake for 25 minutes until golden brown. *Cool blueberry muffins before serving.    

 Ingredients: 1.5 cups flour 1.5 teaspoon instant yeast 1 cup warm water for batter 1/4 cup yogurt Few drops of favorite food coloring 1 teaspoon ghee 2 cups of oil for frying Syrup:  2 cups water 2 cups sugar 1 teaspoon cardamom powder  Methods: 1) In a mixing bowl, add flour, yeast, yoghurt and water. Stir well and ensure there are no lumps. Set mixture aside for 2-3 hours. 2) In a pot over medium heat, add sugar, cardamom powder and water, stir until sugar particles have dissolved, completely. Bring to boil until a single strand of consistency is reached. 3) In a frying pan, add oil and ghee and heat. Add mixture into a sauce bottle and pour over hot oil in round spirals. Turn and cook both sides until crispy. 4) Remove jalebis from oil and immediately transfer into syrup (keep warm). 5) Keep jalebis for few minutes. *Serve jalebis after cooling completely.  

Ingredients: 125g butter 1/2 cup caster sugar 1 teaspoon vanilla 2 eggs 1 cup semolina 3/4 almond meal 1 teaspoon baking powder  Methods:  1) Preheat oven to 180°C and grease a cake tin. 2) In a mixing bowl add sugar, butter and vanilla. Beat until the mixture turns whitish and fluffy. 3) Then, add eggs and beat to combine. 4) Fold semolina, baking powder and almond meal. 5) Transfer mixture into a greased cake tin. 6) Place into the oven and bake for 25 to 30 minutes until cake is well cokked and turns golden brown. Cool completely and serve.    

Ingredients: 600g chicken nibbles (chopped into curry pieces) 1/4 cup olive oil 2 medium onions (finely chopped) 10 cloves of garlic (crushed) 1 inch ginger (crushed) 3 green chillies (crushed)  10-15 curry leaves 2 medium tomatoes (finely chopped)  1/2 teaspoon chilli powder 1 teaspoon turmeric powder 1 teaspoon masala powder 1 teaspoon corinder powder 1 teaspoon cumin powder  Salt to taste Pinch of asafoetida 3 tablespoon yoghurt 2 tablespoons thick cream Handful coriander leaves (chopped) Methods: 1) In a heated pot, add olive oil and heat oil. 2) Add onions, garlic, ginger and chillies, stir and cook until light brown. 3) Add curry leaves, cumin powder,  coriander powder, masala, turmeric, chilli powder and saute' for few seconds. 4) Add tomatoes, stir and cook with spices for 3-4 minutes. 5) Then, add chicken pieces, stir and cook for 5 minutes. 6) Add fresh yogurt and cook for 15 minutes over medium-to-low he...

Ingredients: A bunch of spinach (finely chopped and washed) 2 chillies (may vary with your taste) 2 cloves of garlic (finely chopped) Pinch of cumin seeds 4 tablespoon olive oil 2 eggs (beat) Salt to taste Pinch of black pepper Pinch of asafoetida 1/4 piece red capsicum (finely chopped) Methods:  *In a mixing bowl, add eggs, pinch of salt and pepper. 1) In a heated pot, add olive oil.  2) Add pinch of cumin seeds and splutter. 3) Then, add chopped garlic, saute' for few seconds until light brown.  4) Add spinach, salt to taste,  asafoetida and chillies. Stir and cook spinach for 3 minutes. 5) Then, add capsicum, stir and cook for 5 minutes over low heat until the excessive water starts to dry out. 6) Add egg and scramble, immediately. *Serve spinach and eggs warm with roti, chapati, naan.