Kittyz Kitchens

    Ingredients: 2 half-ripe mangoes (chopped in small pieces) 2 teaspoons cumin powder Salt to taste Pinch of asafoetida 10 curry leaves 1 chopped chilli 3 tablespoons olive oil 8 cloves of crushed garlic 1.5 cups sugar   Methods:  1) In a heated pot, add 3 tablespoons canola oil. Saute' garlic, chilli and curry leaves, till garlic has turned golden brown. 2) Add the chopped mangoes, salt and cumin powder. Stir and cook in low heat, till mango pieces have completely dissolved. 3) Then, add sugar and stir. Cook chutney till sugar particles have dissolved.  4) Cool chutney before serving.     

Ingredients: 3 medium sized potatoes (boiled and mashed) 1/4 teaspoon turmeric powder 6 cloves of crushed garlic 1/4 cm crushed ginger 10 curry leaves 1 chilli (may vary with your taste) Salt to taste Handful of finely chopped coriander leaves 2 tablespoons olive oil 2.5 cups canola oil for frying 1 cup chick peas flour 1/4 teaspoon chilli powder 1/2 teaspoon bicarbonate of soda  1 teaspoon corn flour Methods: 1) Add 2 tablespoons of olive oil in a heated pot. Add a pinch of cumin and black mustard seeds. Wait for seeds to splutter. Then, add curry leaves. 2) Add the ginger, garlic and chilli paste and saute' the ingredients. 3) Add mashed potatoes, a pinch of asafoetida, 1/8 teaspoon turmeric powder, salt to taste and coriander leaves. Stir all the ingredients and cook for 3 minutes. Remove potato filling from heat, remove curry leaves and completely cool. 4) In a mixing bowl, add chick peas flour,  chilli powder, 1/8 teaspoons turmeric pow

Ingredients: 400g chicken breast (chopped in small pieces) 4 tablespoons olive oil 4 cups of rice 3  tablespoons light soy sauce 1 tablespoon dark soy sauce 1 tablespoon chilli sauce Pinch of black pepper 10 cloves of crushed garlic 1/2 finely chopped onion 1/2cm crushed ginger Salt to taste 1 cup mixed vegetables 1 bunch Chinese cabbage Handful of spring onion  Methods: 1) In a bowl add chicken pieces, 5 cloves of crushed garlic and 1 tablespoon of light soy sauce. Marinate chicken pieces for 10 minutes. 2) Add olive oil in a heated frying pan. Cook chicken pieces till golden brown. Drain oil and set chicken aside. 3) Then, in the same oil add onions and cook till soften. Add 5 cloves of crushed ginger and garlic. Cook onion, ginger and garlic till golden brown. 4) Add eggs and scramble immediately. Then, add mixed vegetables and Chinese cabbage. Stir fry the vegetables. 5) Add cooked rice, 2 tablespoons dark soy sauce, light soy sauce, chi

Ingredients: 1.5 cups plain flour Pinch of salt 1 teaspoon ghee 1 cup warm water Additional ghee or margarine or butter 1/2 cup grated cheese (cheddar) 1/4 cup finely chopped onion 1 green chilli finely chopped Pinch of black pepper powder     Methods: 1) In a mixing bowl, add flour, salt, ghee and pinch of salt. Stir all the ingredients.Add water in small portions and stir with a spoon.  Knead with your hand to form soft dough. Cover prepared dough and set aside for 15 minutes. 2) In a separate mixing bowl, mix cheese, onion, chilli and black pepper. Stir all the ingredients. 3) Take a hadnful size of dough. Roll on a flour dusted board. Flatten dough and roll to a size of 5 cm diameter. 4) Add 1.5 teaspoons of cheese filling. Press the dough sides and make pleats to seal dough with cheese filling. Then, roll dough to 10 cm in diameter with a rolling pin. 5) Heat frying pan/ tawa over medium to low heat. Once, frying pan/tawa has heated well. 6) A

Ingredients: 1 kg snapper fish 1 carrot finely chopped A bunch of Chinese cabbage  1/4 cup lemon juice 1/2 onion finely chopped 13 cloves of garlic (10 crushed and 3 chopped) 2 chillies (1 crushed and 1 chopped) Salt 400 ml coconut milk 3 cups water 2 cups canola oil   Methods: 1) In a mixing bowl, add fish, lemon juice crushed garlic and chilli. Stir all the ingredients with fish and let it marinate for 15 minutes. 2) Add canola oil and deep fry the marinated fish. And set fish aside for later use. 3)  In a pot, add 3 cups of water. Also, add carrots, cabbage, onions, garlic and chilli. Bring the vegetables to boil. 4) Pour coconut milk. Ensure that coconut milk also gets boiled. 5)Add fish pieces. Stir and simmer for 3-4 minutes. 6) Serve fish in lolo with your favorite root crops.         

Ingredients: 1.5 cups of plain flour 2 medium-sized potatoes (boiled and mashed) 1 tablespoon finely chopped coriander Pinch of salt 1/4 teaspoon turmeric powder 1/8 teaspoon chilli powder 1 teaspoon ghee 1/2 cup water (room temperature)  3 cups canola oil Methods: 1) In a mixing bowl, add flour, mashed potatoes, coriander, salt, turmeric and chilli powder and ghee. 2) Mix all the ingredients. 3) Add water in small portions and stir to form dough. Knead well for smooth dough. 4) Add ghee and knead, further. 5) Take a decent portion of dough and roll into a ball on a flour dusted board. Flatten dough and roll with a rolling  pin to a thickness 4mm.  6) In a heated frying pan/ kadai, add canola oil. Once, oil has heated well and deep fry the puri(s). 7) Drain oil and place puri(s) in a plate. Transfer puri(s) onto a pot or container and ensure to cover immediately for soft puri(s). 8) Serve potato puri(s) immediately.    

Ingredients: 3 tablespoons canola oil Pinch of cumin seeds Salt to taste 5-6 cloves of crushed garlic 1/2 cm crushed ginger 1/2 teaspoon chilli powder Pinch of asafoetida 1 loaf of sliced bread (white) 2 medium sized boiled potatoes (coarsely mashed )  Handful of coriander leaves 1 cup mixed vegetable 3 teaspoons plain flour 2 tablespoons water 2 cups canola oil Methods: 1) In a heated pot, add 3 tablespoons of olive oil. Add pinch of cumin seeds and wait for cumin seeds to pop-up. Then, add finely chopped onions. Stir and cook onions till soften. Also, add curry leaves. 2) Add crushed garlic and ginger and cook till soft.  3) Then, add masala, turmeric and chilli powder. Stir all the ingredients. 4) Add the mashed potatoes, mixed veegtables, salt to taste and asafoetida. Stir well and cook for 4 minutes. 5) Finally, add a handful of coriander leaves. 6) Cut the edges of a bread slice. Roll into a thinner slice using a rolling pin and cut