Kittyz Kitchens

Ingredients: 16 cloves of crushed garlic 1 cm ginger 1 chilli  Salt to taste 500g chicken breast (chopped) 2 tablespoons soy sauce 2 tablespoons oyster sauce 1 tablespoon chilli sauce 1/2 onion  8 tablespoons olive oil 3 carrots (chopped) 1 bunch of cabbage 1 bunch of broccoli 10 snow peas 5-6 green beans (chopped) 2 tablespoons water (room temperature) Methods:  * Marinate and fry chicken 1) In 500g chicken, add 1 tablespoon soy sauce, 8 crushed garlic, 1/2 cm crushed ginger, 1 crushed chilli and pinch of salt. Stir and marinate chicken pieces for 15 minutes. 2) In a heated frying pan, add 4 tablespoons of olive oil. Once, oil has heated add chicken pieces and cook for 15 minutes. 3) Transfer chicken pieces to a bowl/plate and set aside. *Stir-fry Vegetables 1) In a heated frying pan, add 4 tablespoons olive oil. Once, oil has heated add 8 cloves of crushed garlic, 1/2cm ginger and onion. Cook until light brown. 2) Add all the veg

Ingredients: 60ml ghee 2 cups powdered milk 1 cup icing sugar 300ml whipped cream 100's and 1000's for topping   Methods:  1) Grease a cake tin or plate to set barfi. 2) In a mixing bowl add ghee, milk, icing sugar and whipped cream. 3) Mix the mixture well. You will get a doughy texture. 4) Place the mixture in the microwave and heat for 3 minutes. 5) Remove from microwave and stir. Transfer the mixture into the greased cake tin. 6) Spread evenly using a spoon. Press barfi with a bowl smeared with ghee. 7) Sprinkle topping and cut into desired shapes and sizes. 8) Cool barfi completely before serving.       

Ingredients: 2 tins tuna 4 tablespoons olive/canola oil Pinch of cumin seeds 10 curry leaves  Salt to taste 1 medium sized onion (finely chopped) 5 cloves of crushed garlic 1 teaspoons turmeric powder 3 teaspoons masala powder 1 medium size potato Pinch of asafoetida 1 chilli 1/3 cup tomatoes Handful of coriander leaves   Methods: 1) In a heated pot, add olive oil.  2) Add a pinch of cumin seeds. Once cumin seeds start to splutter, add onions, garlic, and curry leaves. Stir and cook until onions and garlic soften. 3) Add masala powder and turmeric. Saute' for few seconds. 4) Add chopped potatoes, chilies and asafoetida.Stir and cook vegetables with masala for 5 minutes (ensure to stir occasionally). 5) Add tin tuna and cook further for 5 minutes over medium-to-low hea(ensure to stir occassionally). 6) Add tomatoes and coriander leaves, stir and let the curry stand for few minutes. * Serve with rice or roti.         

Ingredients: 500g goat pieces 4 tablespoons olive oil Pinch of cumin seeds 5 cardamom pods 5 cloves 1-star anise 1/2 cinnamon quill 20 curry leaves 1 onion (finely chopped) 10 cloves of crushed garlic 1 chilly (crushed) 1.5 tablespoons masala 2 teaspoons turmeric powder Salt to taste Pinch of asafoetida 1.75 cups boiling water Handful of coriander leaves   Methods: 1) In a heated pot, add olive oil. Once the oil has heated, add cumin seeds and wait for seeds to splutter. And add curry leaves. 2) Then, add cloves, cardamom pods, star anise, cinnamon quill. Add onions and chili garlic paste. Stir and cook onions until light brown. 3) Add turmeric and masala powder and saute' for few seconds. 4) Add goat pieces and salt to taste. Stir and cook for 10 minutes over medium-to-low heat. 5) Add water and pinch of asafoetida. Cook for 45 minutes over medium-to-low heat. Ensure to stir, occasionally. 6) Finally, add coriander leaves. St

Ingredients: 2 eggs 1.75 cups milk 1 teaspoon vanilla 2 cups self-raising flour 1/3 cup catser sugar   Methods: 1) Add all the ingredients into a mixing bowl. Mix well, ensuring there are no lumps. 2) Simmer 1 teaspoons of butter on a heated frying pan.  3) Add a 1/4 cup of mixture on the frying pan. Cook for 1-2 minutes, gently scrape and flip the pancake(s) and cook for 0.5-1 minutes. 4) Serve with butter and maple syrup.      

Ingredients: 2 medium-sized onion (finely chopped) 1/4 cup water (room temperature)  1 teaspoon cumin powder Garlic and chilli paste (4 cloves of garlic& 2 chillies) 1/2 teaspoon turmeric powder 1/2 teapsoon baking powder 1 teaspoon cumin powder Handful of coriander leaves (finely chopped) 1 cup chana besan Pinch of asafoetida Salt to taste 2 tablespoons rice flour 2 cups canola oil (for frying)   Methods: 1) In a mixing bowl, add all the dry ingredients and mix well.  2) Then, add water and ensure to mix well with rest of the ingredients. 3) Add canola oil in a frying pan. Once oil has heated, take a decent portion of the mixture and add into the oil. 4) Fry pakora till golden brown. Ensure to turn pakora in between. *Serve with tamarind chutney or with ketch-up.  

Ingredients: 250g butter 1 cup sugar 2.5 cups plain flour (sifted) 2 teapsoons baking powder 1/2 cup milk (liquid) 1 packet mixed fruit 4 eggs Few drops of vanilla   Methods:  * Preheat oven to 180C 1) In a mixing bowl, cream butter with sugar till light and fluffy. 2)  Add eggs one at a time and beat with the cream. 3) Mix flour and baking powder together. Fold flour mixture and milk, alternatively.  4) Add the mixed fruit  and fold in clockwise direction. 5) Transfer the mixture into a greased cake tin. 6) And in the oven till golden brown