Kittyz Kitchens

Ingredients: 750g chicken pieces (bone) 3-4 chillies (slit in halves) 7-8 cloves of garlic (crushed) 1 potato (chopped in cubes) 1 onion (finely chopped) 4 cloves 4 cardamom pods 1 star anise (broken) 1/2 cinnamon quill (broken) Pinch of asafoetida 10-15 curry leaves 2 teaspoons curry powder 3 tablespoons masala powder 1/4 cup olive oil Pinch of cumin seeds 1 tablespoon coriander leaves Methods: 1) In a heated pot, add olive. 2) Add cumin seeds and splutter. Also, add cloves, star anise, cinnamon quill and cardamom pods. 3) Add onions and garlic, stir and cook until light brown. Also, add the curry leaves. 4) Add potatoes, chicken pieces, asafoetida, salt to taste and chillies. Stir all the ingredients, cover with a lid and cook for 30 minutes over low heat. Ensure to stir, occasionally.  5) Finally, add coriander leaves and cook for a few seconds. *Serve chicken curry warm with roti, rice or naan.     

Ingredients: 1/2 onion 5 cloves of garlic 15 curry leaves  Pinch of cumin Pinch of asafoetida 1/4 cup olive oil 1 teaspoon turmeric powder 1/2 teaspoon masala powder 1 cup of mixed vegetables 2 potatoes 1 tablespoon coriander leaves 2 chillies  Salt to taste 1/4 cup water (lukewarm) Methods: 1) In a heated pot, add olive oil. Add cumin seeds and splutter. 2) Add onions, garlic and curry leaves. Cook onions and garlic until light brown. 3) Then, add turmeric and masala and saute' for a few seconds. 4) Add the potatoes, mixed vegetables, chillies, asafoetida and salt to taste. Stir, cover with a lid and cook for 5 minutes. 5) Add water and cook for 15 minutes. Ensure to stir, occasionally. 6) Add coriander leaves, stir and cook for few seconds. #Serve curry warm with roti, rice and raita.  

Ingredients: 1 cup coriander leaves (washed & chopped) 1 clove of garlic 4-5 tablespoons water (room temperature) Salt to taste Pinch of asafoetida 1 tablespoon lemon juice Methods:   1) In a blender bowl, add coriander leaves, garlic, chilli, water, a pinch of salt and asafoetida. 2) Blend into a smooth mixture 3) Transfer into a serving bowl, add lemon juice. Also, add salt if the need arises. *Serve chutney with your favourite curries, khichdi or even palau.   

Ingredients: 4 cups cooked rice Salt to taste 5 teaspoons ghee 1 teaspoon cumin seeds 1 cup of mixed vegetables 1 teaspoon turmeric powder 1 onion finely chopped 5-6 cloves of garlic (crushed) 1-2 chillies (finely chopped)  Methods: 1) In a heated frying pan/ wok, add ghee and heat. 2) Once, ghee has heated, add cumin seeds and splutter. 3) Add onions and garlic and saute' until light brown. 4) Add 1 turmeric powder, chillies and mixed vegetables. 5) Stir-fry vegetables to your liking. 6) Add cooked rice and mix all the ingredients over medium heat. *Serve Indian fried rice warm with your favourite curries, chutney or dhal.    

Ingredients: 1 onion (finely chopped) 3-4 chillies (finely chopped or minced) 1 teaspoon garlic (crushed) 1 teaspoon cumin powder (roasted & grounded) Salt to taste Pinch of asafoetida 1 tin tomato (400g)   Methods: 1) In a mixing bowl, pour the tin tomato. Mash larger tomato pieces (if needed). 2) Add the rest of the ingredients and mix. 3) Serve chutney with your favourite curry, roti and rice.   

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.