Kittyz Kitchens

Ingredients:   2 cups chana besan Few drops of yellow food colouring 1/2 teaspoon nutmeg  (powdered) 2 teaspoons cardamom powder 1/2 teaspoon baking powder 2.5 cups canola/vegetable oil Pinch of salt Pinch of asafoetida Water (batter) Syrup: 1 cup water 1 cup sugar (may vary with your taste)   Methods: Syrup: In a pot, add water and sugar. Stir till sugar particles have dissolved. Bring syrup to boil and cook till one strand of consistency is reached. Set syrup aside for cooling. In a mixing bowl, add besan, baking powder, asafoetida, salt, nutmeg and stir. Add water in small portions till batter has dripping consistency. Then, mix yellow food colouring.   In a heated kadai/ frying pan add oil. Once, oil has heated use perforated spoon/ boondi strainer and gently press batter into heated oil. Fry boondi till golden brown.   Blend a small portion of boondi to help with binding. Add cardamom powder and stir with rest of the boondi.  

Ingredients:   2 cups plain flour 1-1.5 powdered cumin 2 teaspoons olive/canola oil Pinch of chilli powder Pinch of turmeric powder Pinch of salt 1 cup tap water    Methods:  In a mixing bowl, add flour, cumin powder, chilli and turmeric powder and salt. Stir all the ingredients and add olive/canola oil. Rub oil unto flour.    Then, add water in small portions and stir to form dough. Knead well and apply additional oil to form soft dough.   Break dough into smaller piece and roll between your hands to form a smooth ball. Press dough gently and roll with a rolling pin to a thickness of 0.5 cm. Cut dough into longer strips and further cut strips diagonally (2 inches strips).     Heat oil in a frying pan and fry nimkins till golden brown. Cool nimkins before serving. Store nimkins in air tight container for freshness.

Ingredients:   600g chopped chicken  2 tablespoons dark soy sauce 1 tablespoon light soy sauce 12 cloves of garlic 1 cm ginger 2 chillies Pinch of black pepper Pinch of onion powder Pinch of garlic powder Salt to taste 1 carrot chopped 1 finely chopped onion 4 tablespoons canola/olive oil    Methods:   Blend garlic, ginger and chillies into a paste.   Add ginger garlic paste, light and dark soy sauce, black pepper, onion and garlic powder and salt into the chicken pieces. Mix all the ingredients and marinate chicken for 15 minutes.   In a heated pot add olive/ canola oil. Add onions and fry onions till soften. Finally, add the marinated chicken.   Cook chicken for 20 minutes over medium to low heat. Finally, add the chopped carrots and cook further for 2-3 minutes.    Serve chicken in soy sauce with rice or noodle

 * This recipe is best suited for single serving Ingredients: 1/4 cup flour 1 tablespoon caster sugar 1/2 teaspoon cinnamon powder 1/2 teaspoon baking powder Pinch of salt 1 tablespoon butter 1 tablespoon milk 1/2 teaspoon vanilla 1 tablespoon grated carrot   Methods: In a mug/ mixing bowl add all the ingredients (except carrot) and stir, properly.   Then, fold grated carrot. If you have used the mug for mixing then place directly into microwave, else transfer cake mixture from mixing bowl into the mug. Place mug into microwave and cook for 90 seconds. Use a knife or skewers to test whether the cake has cooked properly.  Serve cake with whipped cream or your favorite ice-cream.    

Ingredients:   2 cups plain flour (additional flour is required for dough) 1 tablespoon sugar 4 teaspoons baking powder An egg 1/4 cup olive/canola oil 1/3 cup milk (liquid)  1/4 cup water  3 tablespoons milk   Methods :  * Preheat oven to 200 Degree Celsius. 1) In a mixing bowl stir flour, baking powder,  sugar and a pinch of salt (dry ingredients).    2) In a separate bowl/jug whisk egg, oil, milk and water (wet ingredients).    3) Add wet ingredients in small portions into dry ingredients. Stir well and knead to form a soft dough.   5) Grease a cake tin/ tray with melted butter or margarine   4) Break dough into smaller ball-size.  Roll dough between your hands and gently press (not too much) and place into the greased tin.     5) Then, place scones into oven and bake for 10 minutes, until golden brown   6) Serve scones warm or cooled with your favourite spreads.    

Ingredient:  1 cup powdered milk 1/2 cup sugar 1/2 cup liquid milk 1/2 teaspoon vanilla (optional)    Methods:    * Grease a cake tin or plate with melted butter/ margarine. 1) Add the ingredients in a mixing bowl (microwaveable) and ensure to stir properly 2) Then, place  bowl in microwave and heat mixture for a minute. Then, remove mixture from microwave and stir. Do this procedure for 5 times. 3) Add milk into greased cake tin/plate. Spread mixture evenly and sprinkle 100's and 1000's.  4) Place milk barfi in fridge for 2 hours before serving. 

Ingredients: 2 cups plain flour 1 cup corn/maize flour 3/4 cup sugar 2 tablespoons powdered milk 4 teaspoons baking powder 3 cups canola/ vegetable oil Water for batter    Methods: In a mixing bowl, add all the ingredients. Stir the dry ingredients.   Add water into dry mixture, till dripping consistency is reached.    In a kadai/ frying pan, add oil. Heat oil and add batter into oil through your pointing finger and thumb by forming a fist.   Ensure to stir and turn gulgulla(s) and deep fry till golden brown. Once, gulgulla(s) are cooked, drain oil and place in a plate. Then, transfer in a dish lined with baking paper.   Serve gugulla(s) warm and cooled.