Kittyz Kitchens

    Ingredients :   2 cups chana besan (chick peas)  2 3/4 cups canola oil 2 cups Chinese cabbage 300ml tap water Pinch of asafoetida Salt per taste 1 chilly 1/2 finely chopped onion 5 cloves of garlic 1 1/2 teaspoon roasted and grounded cumin 1/2 teaspoon tumeric powder 1/2 teaspoon baking powder   Methods:   Mix all the ingredients  in a mixing bowl to form a smooth batter.   Add canola oil in a heated frying pan. Once, oil is well heated, add batter in decent proportions unto the oil.    Fry the bhajia till golden brown (ensure to stir in between). Drain oil and transfer bhajia on a plate.    Serve bhajia warm with tamarind chutney or tomato sauce. 

  Ingredients: 500g chicken (chopped) Pinch of cumin seeds 8 cloves of garlic (crushed) Salt to taste 6 cardamom pods 6 cloves 1/4 piece cinnamon quill 1/2 teaspoon tumeric powder 3 tablespoons masala  4 tablespoon olive oil 2-3 bay leaves 2 mediums-sized onions 1 star annise  1/2 cup coriander leaves  Spring onion (garnish)   Methods:  In a heated pot, add 4 tablespoons of olive oil. Add a pinch of cumin seeds. Then, add cloves, bay leaves, cardamom pods, star annise and cinnamon quill.    Add chopped onions, garlic and chilly. Cook onions still soften. Then add tumeric powder and masala. Finally, stir in chicken pieces and salt to taste. Ensure to stir all the ingredients with chicken pieces.   Cook chicken for 45 minutes over medium heat. Add chopped coriander leaves and let the curry stand for 2-3 minutes. Finally, dish masala chicken curry and garnish with spring onions.    

   Ingredients: 125g butter 100g milk chocolate 2 medium-sized eggs 2 egg yolks 4 tablespoons caster sugar 2 teaspoons plain flour Icing Sugar   Methods: Preheat oven to 230 Degree Celsius. In a microwavable bowl, add chocolate and butter and place in the microwave for 4-5 minutes, till melted. Beat sugar and eggs. Add chocolate mixture (ensure to stir) and beat further. Add flour and beat all the ingredients well. Add cake mixture unto small cake tins and bake for 6-10 minutes. Pull cake out of the oven and let it stand for 5 minutes. Remove from can tins and sprinkle icing sugar before serving.