Kittyz Kitchens

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