Kittyz Kitchens

Ingredients: 3 teaspoons ghee Pinch of cumin seeds Pinch of black mustard seeds 10-15 curry leaves 1/2 s plit peas or toor dhal (washed and soaked for an hour)  1/2 cup rice (washed) 5 cloves of garlic (crushed) 1/2 onion (finely chopped) 1/2 cup mixed vegetables  1.5 teaspoons turmeric powder Pinch of asafoetida Salt to taste 1 chilli (may vary with your taste)  5 cups of water warm A handful of coriander leaves (finely chopped) Methods: 1) In a heated pot, add ghee. Then, add cumin and black mustard seeds and splutter. Add onions and garlic and saute' until light brown. Also, add curry leaves. 2) Add rice and dhal,  turmeric powder, salt to taste and asafoetida. Stir and cook for 2-3 minutes. 3) Add water and mixed vegetables, stir and cook for half an hour or until rice and dhal has cooked. Ensure to stir, occasionally. 4) Finally, top-up with coriander leaves. *Serve warm with pickles or chutney.  

Ingredients: 1 eggplant (purple eggplant) 1.5 cups chickpeas flour 1 cup of water 5 cloves of garlic (crushed) 1 chilli (crushed) 1 teaspoon baking powder 1 teaspoon cumin powder Pinch of asafoetida Salt to taste 2 cups canola oil for frying Methods: 1) In a mixing bowl, add chickpeas flour, water and mix to combine. 2) Then, add garlic, chilli, baking powder, cumin powder, asafoetida and salt to taste. Mix to combine and set batter aside for 10 minutes. 3) Chop eggplant into circles and dip into the batter 4) Heat canola oil in a frying pan and fry coated eggplant until golden brown. *Serve eggplant bhajia warm and crispy with tamarind chutney.    

Ingredients: 125g butter 1/2 cup milk 1 teaspoon vanilla 3 tablespoons custard powder 3/4 cup sugar 2 eggs 1 cup self-raising flour Pinch of salt  Methods: 1) Preheat oven to 180°C and grease a cake tin. 2) In a mixing bowl, add butter, milk, vanilla, custard powder, sugar, eggs, flour and salt. And beat for 3 minutes, until the mixture turns pale and whitish. 3) Transfer mixture into the greased cake tin. 4) Place into the oven and bake for 45 minutes. 5) Cool completely and serve.   

Ingredients: 3 eggs 2/3 cup milk 1 teaspoon cinnamon powder 25g butter 8 slices of white bread Maple syrup for serving Methods:   1) In a mixing bowl, add milk, eggs and cinnamon powder. Mix to combine all the ingredients. 2) Add half of the butter in a frying pan or griddle and melt. 3) Place a bread slice and apply the prepared mixture. Turn the bread slice and apply the mixture on the other side. 4) Toast the slice until crispy and golden brown. 5) Immediately transfer the slice of bread on a plate and repeat with other slices of bread. 6) Sprinkle icing sugar and serve french toast with maple syrup, fruits and/ or ice cream.   

Ingredients: *Sauce 2 teaspoons cornflour 1 tablespoon dark sauce 1 tablespoon light sauce 2 tablespoons black bean sauce 1 tablespoon chilli sauce 1 cup chicken stock  *Chicken Marination 500g chicken breast pieces 2 tablespoons light soy sauce Pinch of salt Pinch of black pepper 1/4 cup olive oil 5 cloves of crushed garlic *Stir-fry 1 onion (finely chopped) 1 green capsicum 5 cloves of crushed garlic 1cm ginger (crushed) Salt to taste Pinch of black pepper A handful of spring onions (finely chopped) Methods: *Sauce 1) In a mixing bowl, add all the ingredient and mix to combine. Set sauce aside. *Chicken Marination 2) In a mixing bowl, add chicken pieces, garlic, soy sauce, salt and pepper. Mix and combine all the ingredients with chicken pieces. Marinate chicken pieces for 15 minutes. 3) In a heated frying pan/ wok add 1/4 cup oil. Add and cook chicken until light brown. Remove chicken from the oil and set aside.   *Blac

Ingredients: 1 cup milk 1 cup thickened cream 6 slices of bread 1 teaspoon vanilla Pinch of salt 3 eggs 1/2 cup sugar 50g butter  Methods:  1) Preheat oven to 180°C and grease a cake tin. 2) Place the pot over low heat and add milk, cream and vanilla. Mix to combine and bring mixture to simmer, then remove from heat. 3)  Then, beat eggs and sugar until well combined. Add the prepared mixture and beat further to combine. 4) Apply butter on bread slices on both sides and arrange bread slices on the greased cake tin.  5) Gently, pour the mixture over the bread slices. Then, place the cake tin over a bigger cake tin. Pour hot water into the bigger cake tin until half full. 6) Bake pudding for 30 minutes. 7) Cool completely, sprinkle icing sugar and serve.   

Ingredients: 200g green chillies (slit in halves) 3/4 cup mustard or canola oil Pinch of cumin seeds Pinch of black mustard seeds  10-15 curry leaves 1 teaspoon turmeric powder 1 tablespoon masala powder Salt to taste Pinch of asafoetida Methods:  1) In a heated pot, add canola/ olive oil. 2) Once the oil has heated, add cumin and black mustard seeds and splutter. Also, add the curry leaves. 3) Throw in chillies, turmeric powder, masala powder, salt to taste and asafoetida.  4) Stir all the ingredients and cook for 5 minutes over medium-to-low heat until aromatic. Ensure to stir occasionally. 5) Cool completely and transfer in an air-tight container.