Kittyz Kitchens

Ingredients: 2 cups plain flour 1 cup plain yoghurt 1/4 cup water (lukewarm water) Pinch of salt 1/2 teaspoon cumin powder 2 tablespoons coriander leaves 1 chilli (finely chopped) 3 teaspoons ghee Extra ghee to apply on chapati Methods: 1) In a mixing bowl, add flour and ghee. Mix to combine ghee into flour.  2) Then, add cumin, coriander, chilli and salt. Mix all the ingredients into flour mixture.  3)  Add ghee and mix, then add water and mix to combine. 4) Knead into a smooth dough. You may dust extra flour if the need arises.  5) Break dough into 6 equal parts. 6) Roll and gently press dough on a flour-dusted board. 7) Roll using a rolling pin to a thickness of 5mm. 8) Place rolled dough on a heated frying pan/ tawa. 9) Cook roti for 5 seconds, turn and cook for another 20-30 seconds until light brown spots are visible. 10) Again turn and gently press using a cloth to puff roti. Apply ghee on both sides. *Serve yoghurt chapati or roti

Ingredients: Boiled 400g cassava 1.5 cups besan or chickpeas flour 1.25 cups water (room temperature)  Chilli (3) and garlic (6 cloves) paste Salt to taste Pinch of asafoetida 1 teaspoon cumin powder 1.5 cups canola 1 teaspoon baking powder   Methods 1) Chop boiled cassava into thin strips of 1cm of thickness and set aside. 2)  In a mixing bowl, add besan and water. Ensure to stir, thoroughly. 3) Then,  add & mix chilli and garlic paste, salt to taste, asafoetida, cumin powder. 4) Also, add baking powder and mix, well. Set batter aside for 10 minutes. 5) Add canola oil in a heated frying pan.  6) Dip cassava into the batter and add into the heated oil.  7) Ensure to turn cassava pieces and fry until golden brown. 8) Drain oil and place on a plate. *Serve cassava bhajia warm with tamarind chutney or tomato sauce. 

Ingredients: *Sauce 1/3 cup pineapple juice 2 tablespoons tomato sauce 2 tablespoons chilli sauce 1 tablespoon soy sauce (light) 1 teaspoon vinegar 1 tablespoon sugar  *Chicken 400g chicken breast (chopped in cubes) 1 egg 1/2 cup cornflour 1/2 cup plain flour    Pinch of salt Pinch of chilli powder/ black pepper 1 cup canola oil *Stir-Fry   3 tablespoons olive oil 1 onion (chopped) 1/2 green capsicum 1/2 red capsicum 6-7 cloves of crushed garlic 1 cm ginger  Salt to taste 1 cup pineapple cubes Methods: *Sauce 1) In a mixing bowl, all the ingredients and mix properly. Set the prepared sauce aside. *Chicken 2) Transfer chicken pieces in a mixing bowl and add an egg. Ensure to mix, properly. 3) In another mixing bowl, add flour, cornflour, salt and chilli or pepper. Mix to combine. 4) Add chicken pieces in flour mixture and coat. Then remove chicken pieces and place on a plate. 5) In a heated frying, add and heat oil. A

Ingredients: 1/3 cup olive or canola oil 6 chicken drumsticks 3 cloves 4 cardamom pods 1 cinnamon quill 1-star anise 1 onion (finely chopped) 10 cloves of garlic (crushed) 4-5 chillies Salt to taste Pinch of asafoetida 2 teaspoons turmeric 2-3 tablespoons masala 1 potato (chopped)  400 ml coocnut milk 1/2 cup warm water A handful of coriander leaves  Methods: 1) In a heated pot, add olive. Once, oil has heated add cumin seeds and splutter. 2) Then, add cloves, cardamom, cinnamon and asafoetida. 3) Add the onions and garlic and cook until light brown. 4) Add turmeric powder and masala powder, mix and saute' for few seconds. 5) Throw in chicken drumstick, mix with spices and cook for 5 minutes. 6) Add the potato, coconut milk and warm water. Mix and cook chicken for 15-20 minutes. 7) Once, chicken has cooked tenderly, add the coriander leaves. Stand over heat for 2 minutes. *Chicken curry in coconut milk is ready, serve with rice

Ingredients: 1 tablespoon of ghee 3 cups of desiccated coconut 1 cup of milk powder 1 can condensed milk (395g) 1/3 cup sugar Few drops of food colouring   Methods: 1) In a pot or frying pan add ghee. Then, add desiccated coconut. Mix to combine and stir over low heat until desiccated coconut turns light brown. 2) Add milk and sugar and mix to combine all the dry ingredients. 3) Make a well and add half a tin of condensed and gently stir.  4) Pour a few drops of your favourite food colouring and add the rest of the condensed milk. 5) Keep stirring until the mixture starts to leaves the frying pan and the mixture rolls together and stiffen. 6) Transfer mixture into a greased cake tin or plate. 7) Set aside overnight and cut into desired shapes and sizes, the next morning. *And serve....!!!!!     

Ingredients: 1/2 cup coconut (fresh or desiccated) 1 teaspoon cardamom powder 1 cup semolina  1 cup of sugar 1.25 cups ghee 2.5 cups water 1/4 cup chopped almond flakes  Methods: 1) In a pot over medium heat, add water and sugar and stir until sugar particles have dissolved and bring syrup to boil. 2) In a kadai/ frying pan, add ghee and semolina. Stir and cook semolina until light brown. 3) Then, add coconut, cardamom powder and almonds. Ensure to stir. 4) Add the prepared syrup and keep stirring until syrup is completely absorbed. Cool completely and serve as prasadam or for dessert.   

Ingredients: 4 tablespoons olive oil Pinch of cumin seeds Pinch of black mustard seeds 400g crushed tomatoes  Pinch of asafoetida 6 cloves of garlic (crushed) 1/2 cm crushed ginger 4-5 chillies (chopped) 1/2 cup white vinegar 4 cardamom pods 4 cloves Salt to taste 3/4 cup sugar (may vary with your taste) 1 cinnamon quill Methods: 1) In a heated pot over medium-to-low heat, add olive oil. Add and splutter cumin and black mustard seeds. Also, add ginger and garlic and saute' till light brown. Also, add cloves, cardamom pods and cinnamon stick. 2) Pour white vinegar and sugar. Stir until sugar has completely dissolved. 3)  Add the crushed tomatoes, salt to taste, asafoetida and chillies. Stir all the ingredients and cook for 15 minutes for a thick consistency. Ensure to stir, occasionally. 4) Cool completely and served with your favourite dishes.