Kittyz Kitchens

Ingredients:  Dough 250ml water (lukewarm)  Pinch of salt  3 teaspoons oil/ghee 2.5 cups flour  1/2 teaspoon oil/ghee   Potato Filling  2 medium-sized boiled and mashed potatoes 1 tablespoon green chillies (finely chopped) 1 tablespoon coriander leaves 1/4 teaspoon chilli powder  1 teaspoon cumin powder (optional) Salt to taste   Methods:  1) In a mixing bowl add flour, salt, and oil. Stir all the ingredients. Add lukewarm water and stir to form a dough. Knead with your hand for a smooth dough. Set dough aside for 15 minutes. 2) In a mixing bowl, add mashed potatoes, green chillies, coriander leaves, chilli powder and salt to taste. Stir all the ingredient until well mixed. 3) Add 1/2 teaspoon oil to the dough and knead further. 4) Take a decent portion of dough and roll into a flour dusted board. Gently, press and roll a diameter of an 8cm meter. 5) Add 2 tablespoons of potato filling in the center of rolled dough. Make pleats and seal pot

Ingredients: 2 large half-riped mangoes(chopped in smaller pieces) 1.5 teaspoons turmeric 1.5 tablespoons masala 2 cups canola/ mustard oil 1 cup sugar(optional) 10 cloves of crushed garlic 3 chillies- crushed Salt to taste 2 teaspoons black mustard seeds powder   Methods: 1) Chop, wash and pat dry mangoes. Add 1 tablespoons salt and toss mangoes with salt. Set mangoes aside overnight. The next day, drain the water extracted from mangoes. 2) Transfer mangoes in a mixing bowl. Add turmeric, masala, crushed garlic and chilli, salt and black mustard powder. 3) Add canola/mustard oil in a pot. Add sugar and heat sugar (optional) with oil till sugar particles have dissolved. Immediately, transfer oil with mango pieces and rest of the ingredients. 4) Stir mangoes with the ingredients and store in a air tight container. * You can sun dry mangoes for a day or so that will help to preserve the mango pickles     

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.