Kittyz Kitchens

*Preparation of Chicken Ingredients:   400g chicken breast pieces 1 teaspoon salt (may vary with your taste) 1 teaspoon chilli powder 5 cloves of crushed garlic Pinch of black pepper 3 tablespoons olive oil Methods: 1) In a mixing bowl, add chicken pieces, salt, chilli powder, garlic and pepper. Mix all the ingredients with chicken pieces. 2)  Add oil in a heated frying pan. Once oil has heated, add chicken pieces. Stir and cook until chicken pieces have turned light brown, then remove chicken pieces and set aside. *Preparation of Paste Ingredients:   1 teaspoon cumin seeds 2 tablespoon olive oil 1 onion (coarsely chopped) 1/4 cup roasted cashew nuts   Methods: 1) In the same frying pan, add more oil. Add cumin seeds and splutter. Then, add onions and cashew nuts. Saute' until onions have turned light brown. Then, transfer all the ingredients into a blender bowl and blend into a paste. Set the paste aside for, now. *Let's Cook Butter Ch

Ingredients:  300g bhindi or okra (chopped) 1 chilli (slit in half) 4 cloves of crushed garlic 1/4 olive oil Salt to taste Pinch of asafoetida Pinch of mustard seeds Methods: 1) In a heated pot, add olive oil. Add a pinch of mustard seeds and splutter. 2) Add onions, garlic and saute' until light brown. 3) Add bhindi, salt to taste, pinch of asafoetida and chillies. 4) Stir all the ingredients and cook for 5 minutes over medium-to-low heat. Ensure to stir occasionally. Do not cover with a lid to avoid sliminess. *Serve bhindi with roti or puri.        

Ingredients: 2 cups grated cassava 1 cup desiccated coconut 1/4 cup sugar (may vary with your taste) 1 tin condensed milk  Methods: 1) Preheat oven to 180C.  2) In a mixing bowl, add cassava, coconut, sugar and (1/2 tin) condensed milk. Mix all the ingredients and set aside for 10 minutes.  3) After 10 minutes, mix all mixture thoroughly and transfer into a greased cake tin. 4) Place in the oven and bake for 40 minutes. 5) Remove cake from the oven, spread rest of the condensed milk and bake for 7-10 minutes more. The top of the cake will turn beautifully light brown. Then, remove from oven and cut into desired shapes and sizes *Serve after cooling.  

Ingredients: 1.5kg duck (chopped in curry pieces) 1 cup olive oil  Pinch of cumin seeds 2 onion (finely chopped)  15-20 curry leaves 5 cloves 5 cardamoms 1-star anise 1/2 cinnamon quill  10 cloves of garlic (crushed) 3 chillies (may vary with your taste)  Pinch of asafoetida 2 teaspoons turmeric powder 2 tablespoons masala powder Salt to taste  1/4 cup tamarind water A handful of coriander leaves Methods: 1) In a heated pot, add olive oil. Once the oil is heated, add cumin seeds and splutter. 2) Then, add cloves, cardamom, cinnamon quill and curry leaves. Also, add onions and garlic. Saute' to cook onions and garlic until soft and light brown. 3) Add turmeric powder and masala powder and saute' for few seconds. 4) Add duck meat, a pinch of asafoetida, salt to taste and chillies. Stir all the ingredients. 5) Cook duck curry over medium-to-low heat for 55 minutes until meat has cooked, tenderly. Ensure to stir occasionally. 6)

Ingredients: 400g carrots (sliced in strips) Pinch of asafoetida 10 cloves of garlic (crushed) 3 chillies (crushed) 1 teaspoon turmeric powder 1 tablespoon masala powder 1/2 teaspoon black mustard powder 1/4 cup vinegar Salt to taste 3/4 cup canola or mustard oil Methods: 1) In a heated pot/ frying pan add sliced carrots. Ensure to place over low heat. 2) Then, add asafoetida, salt, garlic and chilli paste, turmeric powder, masala powder, black mustard powder, vinegar, salt to taste and oil. 3) Stir all the ingredients and heat for about 2-3 minutes. 4) Cool pickles and place in an airtight container for freshness. 5) Soak in more oil for longer lasting pickles. *Serve carrot pickles with your favourite dishes.       

Ingredients: 3 medium-sized potatoes (chopped in cubes) 2 eggplants (cut into strips) Pinch of mustard seeds 15 curry leaves 2 chillies (may vary with your taste) 1/4 cup olive oil 1 teaspoon turmeric powder 1/2 teaspoon masala powder 1/2 onion finely chopped 5 cloves of crushed garlic Salt to taste Pinch of asafoetida 1/4 cup diced tomatoes Handful of coriander leaves (chopped) Methods: 1) In a heated pot, add olive oil. Once oil has heated, add mustard seeds. Add onions, garlic and curry leaves. 2) Saute' garlic and onions until soft. Then, add and saute' masala and turmeric powder 3)  Add potatoes and eggplants, asafoetida, salt and chillies. Stir and cook for 15 minutes over medium-to-low heat. Ensure to stir, occasionally. 4) Add tomatoes and coriander leaves, cook for 2 minutes further. Serve with roti or puris.      

Ingredients: 1/2 cup condensed milk 1 tablespoon ghee Few drops of yellow food colouring 2 tablespoons icing sugar 1 cup milk (powdered) 1 teaspoon cardamom powder  Favourite topping  Methods: 1) In a frying pan/ kadhai add ghee and condense milk. Mix well and add the desired food colour . 2) Gradually, add milk powder and cardamom, continuously stir until the mixture turns into a soft dough. 3)Remove from heat and cool.  4) Apply ghee on your palm, take a decent portion of the mixture roll and press to flatten. 5) Decorate with your favorite topping.  *Serve when peda has hardened.