Kittyz Kitchens

Ingredients: 200g natural yoghurt 1/3 cup grated carrots 1/3 cup grated cucumber Salt to taste 1/2 teaspoon sugar 1 teaspoon cumin and black mustard powder (roast and grind) 1 chilly (finely chopped) Handful of coriander leaves (finely chopped) Methods: 1) In a mixing bowl, add all the ingredients. 2) Stir all the ingredients, well *And serve raita with your favorite Indian dishes.      

Ingredients: 3 tablespoons olive oil Pinch of cumin seeds  10 curry leaves Garlic and chilli paste (5 cloves of garlic and 1 chilli) 1/2 teaspoon turmeric powder 1/2 teaspoon masala powder Pinch of asafoetida 1 medium potato (finely chopped) 300g beans (finely chopped) Salt to taste 1/3 cup tomatoes Handful of coriander leaves Methods:  1) In a heated pot add oil and heat thoroughly. Pinch of cumin seeds. 2) Once cumin seeds start to splutter add onions, garlic and chilli paste. Cook till onions and garlic paste soften. 3) Add turmeric and masala powder, saute' for few seconds. 4) Add potatoes and beans, a pinch of asafoetida and salt to taste. 5) Stir all the ingredients and cook for 15 minutes over medium-to-low heat (ensure to stir occasionally). 6) Add 1/3 cup of tomatoes and coriander leaves, stir and cook for 2 minutes extra. *Serve warm with roti, puri or rice.    

Ingredients: 3 cups of palin flour Pinch of salt 4 teaspoons ghee 1 cup water (luke warm)  3 cups canola oil (frying) Methods: 1) In a mixing bowl, add 3 cups of flour and pinch of salt. 2) Stir and add ghee into the flour mixture. 3) Make a well and add water in small portions and mix with a tablespoon. Repeat the process until doughy texture is achieved. 4) Knead with hands into a smooth dough. 5) Break dough into flour smaller pieces. 6) Roll, flatten and smooth the isdes of the dough and roll using a rolling pin to a thickness of 4mm. 7) Use a glass to cut dough into smaller circles. Using the glass helps to make uniform size puris. 8) And roll the smaller dough to a thickness of 1mm. 9) Add 3 cups of oil into a frying pan or kadai. 10) Fry puri till light brown. Drain oil and place into a plate. 11) Ensure to cover puris immediately to maintain softness. *Serve puris warm with your favorite curry.      

Ingredients: *For Batter 1 cup besan 2 tablespoons semolina 1/4 teaspoon turmeric powder 1/2 teaspoon ginger (crushed) Pinch of asafoetida 1/2 teaspoon sugar 2 teaspoons canola oil  Salt to taste 1/2 tablespoon lemon juice 1/2 cup water (room temperature) 1 teaspoon Eno Methods: 1) In a mixing bowl, add all the ingredients (except eno). Stir for smooth consistency and ensyre that there are no lumps. 2) Then, add eno and stir the mixture well. 3) Transfer mixture into a microwave dish. Cook for 5 minutes in the microwwave. *For Tempering 4 tablespoons oil 2 teaspoons mustard seeds (sarso) 10 curry leaves chopped Handful of coriander leaves (chopped) Methods: 1) In  a heated frying pan, add 4 tablespoons of canola oil. 2) Add black mustard seeds and wait for it to splutter. 3) Add curry leaves and coriander leaves. Stir and saute' for few seconds. 4) Spread tempering evenly over dokhla. 5) Cut into diamond or square shapes an

Ingredients: 1 cup rice (washed) 1/4 cup sago 3 cups water 1 cup sugar 2.5 cups milk 1/2 teaspoon ghee 1/2 teaspoon nutmeg 1 teaspoon cardamom powder 1/3 cup almond flakes Methods: 1) Soak sago in a cup of water for 20 minutes.  2) Add washed rice in a pot, soaked sago and 2 cups of water. 3) Cook sago until transparent and rice is well-done. 4) Add milk, sugar, almonds, nutmeg and cardamom powder. Bring mixture to boil 5) Simmer for 2-3 minutes.  6) Finally, add 1/2 teaspoon ghee, stir and serve.  

Ingredients: *Pie-base  125g butter/ margarine 1/2 cup sugar 2 eggs 2 cups flour 2 teaspoons baking powder 1/2 teapsoon vanilla    *Banana Topping 1.5 cups milk 3 tablespoons custard powder 3 dessert spoons sugar 3 ripe bananas (mashed)  Methods:   *Pie-base 1) Preheat oven to 180 °c. 2) In a mixing bowl, add butter and margarine. Beat the mixture till whitish and pale. 3) Add  eggs and vanilla and beat, further. 4) Add  baking powder and flour. Fold the mixture, well. 5) Transfer mixture into a pie tin (spread evenly, make tiny hole, and pull on the sides), place into the oven and cook pie base till 15 minutes or till light brown. 6) Ensure to cool the pie base, completely.  *Banana Topping 1) Over medium to low heat, add milk, custard powder and sugar. 2) Stir properly and ensure there are no lumps. 3) Keep stirring the mixture until it starts to thicken. Quickly, add the mashed bananas and stir, properly. 4) Transfer t

Ingredients: 2 cups plain flour 200ml hot water (not boiling) 3 teaspoons ghee Ghee/butter or margarine to smear on roti   Methods: 1) In a mixing bowl add flour (sieved). 2) Add and mix ghee into flour.   3) Add water in small portions and stir with a spoon till binding texture is reached. 4) Knead smooth with your hands. 5) Break dough into decent size and roll and flatten on a board, lightly dusted with flour.  6) Roll with a rolling pin to a thickness of 5mm. 7) Place roti in a heated tawa or frying pan. 8) Once, the bubbly texture is seen, turn roti and cook the other side until light brown patches are achieved. 9)  Use a cloth and gently press onto the roti. This helps to cook the roti-side on the tawa/ frying pan. 10) Apply ghee, margarine or butter on both sides of the roti. 11) Cover roti immediately with a greaseproof paper or cloth, to retain heat and softness. Serve immediately with your favourite curry.