Kittyz Kitchens

 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.