Kittyz Kitchens

Ingredients: * Marinate Chicken: 400g Chicken 2 tablespoons dark soy sauce Pinch of salt Pinch of black pepper 1/2 cm ginger (paste) 1 chilly (paste) 6-8 garlic (paste)    3 carrots (chopped) 1 onion (finely chopped) 1 bunch of cabbage (coarsely chopped) 1.5 cups warm water 6-7 crushed garlic 1 cm crushed ginger 1/2 teaspoon sugar 1/2 teaspoon corn flour Salt to taste   Methods:    Let's marinate the chicken. In a mixing bowl, add chicken with rest of the ingredients and stir. Keep chicken aside and marinate for 15 minutes. Cook chicken for 15-20 minutes over medium heat and transfer on the pot.   Let's cook the vegetables. In a heated frying pan, add 3 tablespoons of olive. Then, golden fry onions. Transfer onions into a bigger pot.   Add garlic, ginger and chilly paste and cook till brownish. Transfer the paste into the same pot as above.   Then, add carrots and half cook (may vary with your preference). Transfer to t

Ingredients: 2.5 cups plain flour Pinch of salt Pinch of asafoetida  1/2 teaspoon turmeric powder Pinch of black pepper (powder)  1 teaspoon cumin powder  3 teaspoons ghee  3 cups canola/vegetable oil Warm water   Methods:   In a mixing bowl, add flour, salt, asafoetida, turmeric powder, black pepper and cumin powder and stir. Then, add ghee and stir further.   Add water into the flour and stir with a spoon. Then knead flour to make a smooth dough.   Break dough into larger pieces and roll to a thickness of 1/2 cm. Use a glass and cut dough into smaller sizes. Roll smaller size dough to a thickness of 2mm.Then, place rolled dough on a flour dusted plate.     In a heated kadai/frying pan, add oil. Ensure that oil is well heated, add  puri(s)and fry puri(s) till lightly brown. Drain oil and cover puri(s) with a grease proof paper to maintain soft puri(s)   Serve warm or cold with your desired curry. 

Ingredients: 3 cups powdered milk 3 teaspoons ghee 3-4 tablespoons milk (liquid) Syrup: 1 cup sugar 3/4 cup water   Methods: Syrup:  In a pot, add milk and sugar. Stir till sugar particles have dissolved. Bring syrup to boil. Cook syrup until a string of consistency is reached.   In a mixing bowl, add powdered milk and ghee (rub ghee unto milk). Then, add liquid milk and rub with powdered milk. Since add liquid milk leads to big lumps, break lumps into smaller size.   Add syrup and stir, well. Transfer mixture into a greased tin. Spread evenly with a spoon. Apply ghee on a bowl and press  till barfi has a smooth surface. Sprinkle 100's and 1000's.   Cut barfi into desired pieces and sizes. Let barfi stand for 2 hours before serving.    

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.