Kittyz Kitchens

Ingredients: *Lamb Preparation 450g diced lean lamb (boneless) 1/2 cup flour (plain) Pinch of black pepper Pinch of salt 3 tablespoons corn flour 1/2 teaspoon baking powder 2 tablespoons light soy sauce 2 cups canola oil   *Sauce  4 tablespoons ketchup 2 tablespoons light soy sauce 1 tablespoon chilli sauce 1 teaspoon sugar *For stir-fry 1/3 cup olive oil 1cm ginger (crushed) 6 cloves of garlic (crushed) 1/2 red capsicum 1/2 green capsicum 1 onion chopped Pinch of black pepper 2 cups canola oil 4 chillies finely chopped Salt to taste A handful of chopped spring onions   Methods: *Lamb Preparation 1) In 450g lamb pieces add soy sauce, a pinch of black pepper, a pinch of salt, corn flour, flour, baking powder. Mix well to coat. 2) In a heated frying pan, add canola oil. Once, oil has heated add coated lamb pieces and fry for 10 minutes until golden brown. Drain oil and set lamb pieces aside. *Sauce preparation 3) In a mix

Ingredients: *Marinate chicken pieces 400g chicken  Pinch of black pepper 1/2 teaspoon red chilli powder 2 tablespoons light soy sauce Pinch of salt  *Coating for chicken 1/4 cup plain flour  1/3 cup corn flour Salt to taste *Frying of chicken pieces 2 cups canola for frying *Stir-Fry 1/4 cups olive oil 6 cloves of crushed garlic 1/2cm ginger crushed 1 onion finely chopped 3 chillies slit in halves Green capsicum (chopped) 3 tablespoons light soy sauce 2 tablespoons sweet and sour sauce 2 tablespoons chilli sauce (optional) Methods: *Marinate Chicken 1) In a mixing bowl, add chicken pieces. Add black pepper, chilli powder, soy sauce and salt. Mix all the ingredients and set aside for 15 minutes. *Coat Chicken 2) In a separate bowl, add corn flour, plain flour and salt to taste. Mix the dry ingredients. Add the marinated chicken and coat well. *Frying Chicken Pieces 3) Add canola oil in a heated frying pan. Once, the oi

Ingredients: 2 eggs 300ml milk 2.5 cups plain flour 2 teaspoons baking powder 3/4 cup sugar 1 teaspoon vanilla 1 cup desiccated coconut 75g butter  Methods:  1) Grease a loaf tin and preheat oven to 180°C . 2) In a mixing bowl add and mix sugar, butter and coconut. 4) In a separate bowl,  whisk eggs, milk and vanilla. 5) Add flour and baking powder. 6) Add liquid mixture in small portions and fold into a smooth mixture. 7) Place into the oven and bake for an hour.   

Ingredients: *Milk Layer 1/2 cup liquid milk 1.5 cups powdered milk 1/2 cup sugar 1 teaspoon ghee *Chocolate Layer   1 cup powdered milk 1/3 cup sugar 1 tablespoon cocoa powder 1 teaspoon ghee 1/4 cup liquid milk Methods: 1) Grease a cake tin or plate. *Milk Layer 2) In a kadai or frying add both the milk, sugar and ghee and mix all the ingredients. 3) Ensure to keep stirring the mixture over low heat for 5-6 minutes. The mixture should start to leaves the pan. 4) Transfer mixture on the greased tin or plate. Spread evenly using a spoon, smeared in ghee. Then, use a bowl smeared with ghee to smoothen. 5) Set milk layer aside for 30 minutes. *Chocolate Layer 6) In a clean kadai or frying, add both the milk, sugar ghee and cocoa powder. Mix all the ingredients into a mixture. 7) Stir the mixture for 4-5 minutes until it starts to leave the frying pan or kadai. 8) Transfer mixture over the milk layer and spread evenly using a ghee smeared sp

Ingredients: 1.75 cups self-raising flour 1/2 cup desiccated coconut  3/4 cup sugar 3 tablespoons powdered milk 3/4 cup liquid milk  2-3 cups canola oil (for frying)  Methods: 1) In a mixing bowl, add flour, coconut, sugar and powder milk. 2) Mix all the dry ingredients and make a well n the centre. 3) Pour the liquid milk and mix to combine into a batter. 4) Add canola oil in a heated frying pan. 5) Once, oil has heated pour batter either using your hand or a spoon. 6) Fry over low heat until gulgulas have turned golden brown. 7) Drain oil and place gulgulas into a plate. *Serve warm or cooled.    

Ingredients: 2 cups grated carrot 2 cups fresh milk 1/2 cup sugar 1/4 cup ghee 1/2 cup condensed milk 1/4 cup almond flakes 1.5 teaspoons cardamom powder  Few cinnamon sticks  Methods: 1) In a heated kadai, add fresh milk and carrot over medium-to-low heat. Keep stirring (occasionally) until carrots have become soft and easy to mash and milk has evaporated. Ensure to mash with the mixing spoon. 2) Then add sugar,   condensed milk and cinnamon stick. Keep stirring over medium-to-low heat until condensed milk has evaporated. 3) Add ghee, almond flakes and cardamom powder. Continue to stir until the mixture starts to leaves the kadai. *Cool completely before serving.  

Ingredients: 1.2kg fresh rooster curry pieces 1/2 cup olive oil  10 cloves of crushed garlic 2 onions 5 cardamons 5 cloves 15-20 curry leaves Pinch of cumin seeds 1 cinnamon quill 1-star anise 2.5 tablespoons masala 3 teaspoons turmeric powder Pinch of asafoetida Salt to taste 500ml hot water A handful of coriander leaves  Methods: 1) In a heated pot, add olive oil. Once, oil has heated add cumin seeds and splutter. 2) Add onions and garlic and saute' until light brown. Add cardamom, cloves, cinnamon quill and star anise. Also, add curry leaves. 3) Add the masala powder and turmeric and saute' for few seconds. 4) Add the rooster pieces, chillies, a pinch of asafoetida, salt to taste and stir to combine all the ingredients. Cook for 30 minutes over medium-to-low heat. Ensure to stir occasionally. 5) After 30 minutes, add hot water, stir and cook for another 30 minutes until meat has cooked, tenderly. 6) Finally, top-up with coria