Kittyz Kitchens

Ingredients:  1 cup hulled fresh strawberries 1.5 chilled milk 150g strawberry yogurt 4 teaspoons sugar 1/2 tablespoon honey   Methods: 1) Add all the ingredients into a blender bowl and blend for a minute. 2) Immediately, pour milkshake into a glass and serve.  

Ingredients: 1.5 cups chickpeas flour 1 cup water 2 medium-sized potatoes Salt to to taste 1/2 teaspoon chilli powder 1/2 teaspoon baking powder 1 teaspoon coriander leaves (finely chopped) Pinch of garlic powder 2 cups of canola/vegetable oil for frying   Methods: 1) Peel and wash 2 medium-sized potatoes. Pat dry potatoes, cut into thinner slices and set aside. 2) In a mixing bowl, add chickpeas flour, salt, chilli powder, baking powder and garlic powder and coriander leaves. Stir all the dry ingredients and add water.  3) Mix water thoroughly to make the coating batter. Add the potato pieces and coat, well. 4) Add canola oil in a frying pan and ensure to heat oil for frying. Add 5-6 pieces of coated potato pieces and fry till golden brown.  5) Drain potato bhajia from oil into a plate.  Serve Aloo or Alu or Potato Bhajia warm or cooled with tomato sauce or tamarind chutney.  

Marinate & Fry Chicken Pieces: 300g chicken pieces Salt to taste Pinch of black pepper 1 tablespoon soy sauce An egg 3 tablespoons corn flour 1.75 cups canola oil 1)  Add all the ingredients with chicken pieces and stir to coat the chicken pieces. Add canola oil in a heated frying pan and fry chicken pieces for 5-7 minutes. Ensure to turn the pieces in between and fry till golden brown. Once cooked, drain oil and set chicken pieces aside.   Sauce 3 tablespoons tomato sauce 1 tablespoon soy sauce 1 tablespoon chilli sauce 1 teaspoon honey 1 teaspoon chicken stock powder   2) Add all the ingredients, stir and set aside.   Stir-Fry  3 tablespoons canola/olive oil 1 finely chopped onion 1/2 red capsicum (chopped) 1/2 green capsicum (chopped) 2 chillies (finely chopped) Ginger and garlic paste (1/2 cm ginger and 5 cloves of garlic)  3) In a heated pot/wok, add olive oil. Add ginger and garlic paste and saute'. Then, add chopped on

Ingredients: 1 kg blue swimmer crabs/ mud crabs 2 tablespoons masala 2 teaspoons turmeric powder Salt to taste Pinch of asafoetida 1 finely chilli Handful of chopped coriander leaves  2.5 cups warm water 1.5 finely chopped onions 10 cloves of garlic 1 star annise 1/2 cinnamon quill 5 cloves 15 curry leaves 5 tablespoons olive oil Pinch of cumin seeds Methods: 1) In a heated pot, add 5 tablespoons olive oil. Then, add cumin seeds in the heated oil and wait for seeds to splutter. Also, add curry leaves. 2) Add onions and cook till soften. Then, add add garlic, star anise, cloves and cinnamon quill. Cook onions and garlic till golden brown. 3) Add masala and turmeric powder and stir with rest of the ingredients.  4) Finally, add chopped and cleaned crabs. Add salt to taste and pinch of asafoetida. Stir all the ingredients with the crabs. Cook crabs with spices for 5 minutes. 5) Add 2.5 cups of water, stir and cook crabs for 15 minutes over

Ingredients: 1 cup ripe mangoes pieces 1/4 cup yogurt 1/2 cup milk 3 tablespoons sugar or honey A dash of ground cardamom Ice (optional)   Methods: 1) Add mango pieces, yogurt, milk and sugar in a blender bowl. Blend for 2 minutes. 2) Add a dash of cardamom. 3) You can also add ice and blend with rest of the ingredients, during summer. 4) Transfer lassie in a serving glass and serve immediately.   

    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