Kittyz Kitchens

Ingredients: *Pastry  125g butter 1/2 cup sugar 2 eggs 2 cups flour 2 teaspoons baking powder   *Pineapple Filling 1 medium pineapple (grated/chopped) 1/4 cup water 1 teaspoon butter 1 lemon 3 tablespoon custard powder 1 cup sugar    Methods: *Pastry 1) Preheat oven to 180C. Grease a cake tin with margarine or butter. 2) In a mixing bowl, cream butter and sugar till mixture turns whitish. Add eggs and beat further. 3) Fold flour and baking powder. Transfer mixture unto the greased cake tin. Spread mixture over the length of cake tin with your finger. Use a fork and make tiny holes all along the pie pastry. 4) Place pastry into the oven and bake for 10 minutes till golden brown. 5) Remove from oven and cool the pastry.   *Pineapple Filling 1)Add water and pineapple in a pot and boil with sugar. Add lemon juice and butter. 2) Remove from heat and stir custard powder. 3) Pour over cooled pastry and spread, evenly.     

Ingredients: 400g giblet (cleaned and chopped) 4 tablespoon olive/canola oil 1 onion finely chopped 7 cloves of crushed garlic 1 chilli (chopped) Pinch of cumin seeds 15 curry leaves 5 cloves 5-6 cardamom pods  Salt to taste 1 teaspoon turmeric powder 2 tablespoon masala powder Pinch of asafoetida 3 cups of boiling water   Methods:  1) In a heated pot, add olive oil and a pinch of cumin seeds. Once, cumin seed starts to splutter add curry leaves, onions, and garlic. Also, add cloves and cardamom pod. Cook garlic and onions until light brown. 2) Add turmeric and masala powder. Saute' for few seconds. 3) Add giblet pieces, salt to taste, pinch of asafoetida and chillies.Stir all the ingredients with giblet pieces. 4) Cook for 15 minutes over medium-to-low heat. Ensure to stir occasionally. 5) Add boiling water and cook (45 minutes ) further till the water dries completely. Ensure to stir occasionally. 6) Top-up with coriander leaves.

Ingredients: 2 cups fresh/desiccated coconut 1 cup sugar  1/2 cup  milk (powdered) Favorite food coloring (few drops)    Methods: 1) Add coconut to a frying pan. Keep stirring the desiccated coconut until light brown and has an aromatic smell. 2) Add milk and food coloring. Add water and mix further. Keep stirring till the mixture starts to leave the pan and forms a lumpy mixture. 4) Spread mixture evenly with a spoon (or press with the base of a bowl smeared with ghee) and let it cool completely. Cut into desired sizes and pieces. Serve immediately.     

Ingredients: 1 cup rice flour (sieved) 1/2 cup plain flour 1/2 teaspoon turmeric powder Pinch of chilli powder 1/2 teaspoon cumin powder Pinch of salt Pinch of asafoetida 1/4 cup plain yogurt 1 tablespoon olive oil 1/4 cup water for kneading (room temperature) 2 cups canola oil for frying   Methods:    1) In a mixing bowl add rice flour, plain flour, turmeric, chilli and cumin powder, salt, asafoetida, and stir. 2) Add oil and mix further.  3) Add yogurt and stir, until mixture turns into lumps. 4)  Add water in small portions and stir with a spoon.  Knead with your hands for a smooth dough. 5) Ensure to grease the murku machine. Use the star blade for murku. 6) Break dough into decent portion and add into the murku machines. 7) Churn and make round murk(s) on a grease proof paper. 8) Add 2 cups of canola oil. Once the oil has heated well, add the murku(s) and fry until golden brown. *Serve murku when cooled.         

Ingredients 10 curry leaves 1 can/tin mackerel  1 teaspoon turmeric powder 1/2 tablespoon masala powder 5-6 cloves of garlic 1 chilli Pinch of asafoetida Salt to taste 1/3 cup chopped tomatoes Handful of coriander leaves Pinch of cumin seeds 3 tablespoons olive oil Methods:  1) In a heated pot over medium heat, add olive oil. Once oil has heated, sprinkle cumin seeds, wait for the seeds to splutter then add onions and garlic. 2) Stir and cook onions and garlic till light brown.  3) Add masala and turmeric powder and saute' for 1/2 a second.  4) Add the tin mackerel, chilli, salt and asafoetida and stir. 5)  Cook for 5 minutes over medium-to-low heat. Ensure to stir occasionally. 6) Add tomatoes and coriander and cook for 2 minutes. * Serve with rice and roti. 

    Ingredients: 1.5 cups milk (powdered) 1 cup icing sugar 200ml double cream 4 teaspoons ghee Favorite topping   Methods: 1) In a mixing bowl, add all the ingredients and stir. You may knead the mixture so that all the ingredients are well combined. 2) Place the mixing bowl in the microwave and heat for a minutes. Remove from microwave and stir. NB: Repeat this process 5 times. By the 4th time, the bowl will become really hot. Please take precautions during the 4th and 5th round. 3) After the 5th round in the microwave, remove and stir well and transfer the mixture onto a greased cake tin/plate. Sprinkle your desired toppings. 7) Place in the refrigerator till chocolate barfi has set well.  8) Cut chocolate barfi into desired pieces and sizes. *Serve immediately...!!!         

Ingredients: 2.5 cups basmati rice (washed) 3 tablespoons olive oil 1 medium-sized onion (chopped) 2 chillies 5-6 cloves of crushed garlic 2 tablespoons masala powder Salt to taste 4 cloves 5 cardamom pods 1/2 cinnamon quill 1 star annise 3 cups water (room temperature) 5-6 curry leaves Coriander leaves   Methods: 1) Wash rice and place in the rice cooker. 2) In a heated pot add olive oil and pinch of cumin, cardamom pods, star annise, cinnamon quill, onions, garlic, curry leaves. Stir and cook onions and garlic till light brown. 3) add masala podwer and saute' for 1/2 minutes. 4) Then add mixed vegetables, chillies and salt to taste. Stir all the ingredients and cook for 2 minutes and transfer into the washed rice. 5) Add  water and coriander leaves. Stir all the ingredients and cook for 12 minutes in the rice cooker .  * Serve vegetable palau with tomato chutney