Kittyz Kitchens

Ingredients: 400g chicken breast (diced in cubes) Salt to taste  Pinch of garlic powder Pinch of onion powder Pinch of white pepper Pinch of black pepper 1 tablespoon sweet paprika 1 cup bread crumbs 2 eggs 2 cups flour (plain) 2 cups canola oil   Methods :   In a mixing bowl, add chicken and stir salt and pepper. Keep chicken pieces aside.   In a separate bowl, add flour, salt, white and black pepper, garlic and onion powder and paprika. Stir all the ingredients and set aside.   Break two eggs and beat well. In a separate bowl, add bread crumbs.   Then,  take a chicken piece, coat well with flour. Then,  into beaten eggs and into bread crumbs.Place chicken pieces on a plate.   Add oil in a heated frying pan. Once oil has heated well, add chicken pieces and fry till golden brown (ensure to turn in between).   Drain chicken pieces from oil and place in a plate. Serve with your desired sauce or salad. 

Ingredients: 2 cups flour Pinch of salt 3 cups of canola/olive oil 3 teaspoons ghee 250-300ml water Syrup: 1 cup sugar 2 cups water Methods: Syrup: In a pot add sugar and water. Ensure to mix till sugar particles are dissolved. Bring syrup to boil and simmer till one strand of consistency is reached. Keep syrup aside for cooling. In a mixing bowl, add flour and a pinch of salt (stir). Add ghee and rub unto flour. Then, add water in small portions, stir with a spoon to form a dough. Knead well to form soft dough. Rub additional ghee for a smooth dough. Keep the dough aside for 10 minutes. Break dough into smaller sizes. Apply flour on a board and roll dough to a thickness of 0.5 cm. Cut dough into thin strips and place on flour-dusted plates. In a heated frying pan, add oil and fry lakri strips till golden brown. Drain oil and add lakri in a mixing bowl. Once, lakri strips have cooled, stir syrup. Keep stirring lakri with syrup till a whitish sugary coat i

Ingredients: 1kg fish (red snapper) 1 teaspoon tumeric powder 1 tablespoon masala powder 10-12 cloves of garlic  2-3 fresh chillies  Pinch of onion powder Pinch of garlic powder Pinch of black pepper (powdered) Salt to taste 3 cups of canola/vegetable oil 5-6 curry leaves 1/4 cup lemon juice   Methods:    Clean, chop (curry piecea) and wash fish. Add lemon juice and stir.   Blend chillies, curry leaves and garlic. Then, add chilli garlic paste unto the fish pieces. Also, add tumeric power, masala powder, salt to taste, garlic and onion powder and pepper. Mix all the ingredients thoroughly with fish pieces. Set fish aside for 15 minutes. In a heated frying pan, add fish pieces and deep fry till golden brown. Drain oil and transfer unto a plate. Serve warm and cooled.

Ingredients: 1 cup of yellow/ split peas 1/4 cup coriander leaves 1 teaspoon cumin seeds 8 cloves of crushed garlic 1/2 finely chopped onion 5-6 curry leaves 1-2 chillies Pinch of asafoetida 2.5 cups of olive oil  Salt to taste Methods:   Soak a cup of lentil overnight. The next day, wash lentil thoroughly and drain water. Blend lentil into smooth paste. Also, blend chillies, curry leaves, cumin seeds and garlic.   Once, lentil is blended, add onions, coriander leaves, salt and asafoetida. Mix all the ingredients.    In a heated frying pan, add oil. Keep a bowl of water aside. Apply water on your palms and make bara(s) patties. Add bara(s) into heated oil. Fry till golden brown.   Serve bara(s) warm/ cooled   

Ingredients: 600g prawned (cleaned and washed) 3 tablespoons olive/canola oil Pinch of cumin seeds Pinch of black mustard seeds 2 medium sized onions 12-13 cloves of crushed garlic 1 star anise 6 cloves 1/2 cinnamon quill Salt to taste 2-3 chillies 2-3 tablespoons masala 1 teaspoon tumeric 1/2 cup coriander leaves   Methods:   In a heated pot, add olive oil, cumin and mustard seeds (golden brown). Then, add chopped onions and stir. Cook till golden brown. Add crushed garlic, cinnamon quill, cloves and star anise. Stir in tumeric powder and masala .   Add prawns, salt to taste and chillies. Ensure to stir prawns with rest of the ingredients. Cook prawns over medium to low heat for 5 minutes.    Finally, add 2 cups of boiled water and cook further for 20 minutes over low heat. Once, gravy has reduced, add chopped coriander leaves. Let curry stand for 2-3 minutes. Then, dish out prawn curry for serving. Serve with rice, naan or roti.   

Ingredients: 1.5 cups  self-raising flour 125g butter 3/4 cup sugar 3 eggs 1/4 cup milk 1 teaspoon vanilla 3/4 cup choc-chips   Methods:     Preheat oven to 180 Degree Celsius.   In a mixing bowl, add flour, butter, sugar, eggs, milk and vanilla.Beat ingredients, till mixture turns whitish and fluffy. Then, add choc chips and fold with mixture.     Use a 4x3 cupcake tin. Place 12 cases in each of cupcake holes and add 2 tablespoons of mixture. The mixture is enough to cover for 12 cupcakes. Bake cupcakes for 20-25 minutes till golden brown. Cool cupcakes before serving.    

Ingredients: 600g lamb (chopped, washed and boiled) 4 tablespoons olive/canola oil 1 onion (finely chopped) 1 chilly 3-4 bay leaves/curry leaves 1 teaspoon baking powder 6-7 cloves of crushed garlic 8 cloves  6-8 cardamom pods 2 star anise 1 cinnamon quill 3 tablespoons masala 1/2 teaspoon tumeric powder 2 cup boiled water Coriander leaves Salt to taste Methods:   In a heated pot, add oil and a pinch of cumin seeds. Then, add onions, garlic,chilly, cardamom pods, cloves, star anise, cinnamon and bay leaves. Stir and cook till onions have soften. Mix tumeric powder and masala.  Add the lamb pieces and salt to taste. Stir lamb with rest of the ingredients and cook for 5 minutes over medium heat. Then, add water and baking powder into lamb. Stir and cook lamb for 45 minutes over medium-to-low heat. Ensure to stir lamb curry in between. Once, lamb has cooked tenderly and sauce has reduced, add chopped coriander leaves and let curry stand