Kittyz Kitchens

Ingredients: 5 boiled eggs  1 onion (finely chopped) 5-6 cloves of garlic (crushed) 3-4 chillies (finely chopped) 10-15 curry leaves 4 tablespoons canola or olive oil 1/4 cup olive oil Handful of coriander leaves Pinch of cumin 1 teaspoon turmeric powder 1 tablespoon masala powder Salt to taste Pinch of asafoetida 1/4 cup tomatoes (chopped) Methods: 1) In a pot add eggs with water and boil. Cool eggs, peel and set aside. 2) In a heated frying pan, add 4 tablespoons oil. Once oil has heated, add eggs and cook until golden brown. 3) In a heated pot, add 1/4 cup olive oil and pinch of cumin seeds and splutter. 4) Add onions, garlic and curry leaves. Saute until light brown. 5) Add turmeric powder & masala powder and saute' for few seconds. 6) Then, add tomatoes, salt to taste, asafoetida and chillies. Also, add the eggs and stir, properly. Cook for 5 minutes. 7) Add coriander leaves and cook for few seconds. *Serve chilli egg curry

Ingredients: 1 cup yogurt 1/2 cup water (room temperature) 1 large cucumber (grated) Salt to taste 1 teaspoon cumin powder 1 tablespoon coriander leaves 2 chillies (finely chopped) Pinch of sugar Methods: 1) In a mixing bowl, add yogurt and water. Also, add cucumber, salt to taste, cumin powder, coriander leaves, chillies and sugar. Mix to combine all the ingredients. *Serve cucumber raita with your favorite vegan dishes.    

Ingredients: 3 cups water (hot) 1 cloves of garlic (finely chopped)  1/2 onion (finely chopped) 1 potato (chopped) 1 carrot Add salt to taste Bunch of cabbage (coarsely chopped) 1 carrot (chopped) 1 packet Maggi noodles  1 packet chicken or vegan Maggi flavor  Methods: 1) In a pot, add hot water. 2) Then, add garlic, onion, potato, carrot, cabbage and salt. Stir and boil vegetable for 15 minutes. 3) After 10-15 minutes, add Maggi noodles and flavor. Stir and boil for 2-3 minutes, further. *Serve vegetable maggi noodle soup with your favorite root crops.  

   Ingredients *Marinate & cook lamb 400g lamb pieces (boneless) 1 tablespoon dark soy sauce Pinch of salt Pinch of black pepper 1/2 cm ginger (crushed) 6-8 cloves of garlic (crushed) 1/4 cup cooking oil *For stir-fry and chop suey  1.5 cups warm water 1/2 teaspoon sugar 1/2 teaspoon cornflour 3 carrots (chopped) 1 onion (finely chopped) 1 bundle of cabbage (coarsely chopped) 6-7 cloves of garlic (crushed) 1 cm ginger Salt to taste 1/4 cup cooking oil 1 tablespoon light soy sauce 2 chillies (finely chopped) Methods: 1) In a mixing bowl, add lamb pieces and marinate with dark soy sauce, a pinch of salt, a pinch of pepper, crushed ginger and garlic. Mix all the ingredients with lamb pieces and marinate for 15-20 minutes. 2) Add oil in a heated frying pan and cook the marinated lamb until well done. Ensure to turn and stir lamb pieces, occasionally (add 1/2 cup water of meat is rubbery). Once, lamb has cooked, set asid

Ingredients: 350g prawns 1 onion (finely chopped) 6-7 cloves of garlic (crushed) 270ml coconut milk 1-star anise 3 cloves 3 cardamom pods 10-15 curry leaves Pinch of asafoetida 3 chillies (chopped)  Salt to taste A handful of coriander leaves 1/2 cinnamon quill Pinch of cumin seeds Pinch of black mustard seeds 1/4 cup olive oil 2 teaspoons turmeric powder 2 tablespoons masala powder 1/3 cup hot water Methods: 1) In a heated pot, add olive oil. Once, the oil has heated,  add and splutter cumin and black mustard seeds. 2) Add onions, garlic, cloves, star anise, cloves, cardamom pods, curry leaves & cinnamon quill. Stir and cook until onion and garlic turn light brown. 3) Add turmeric powder and masala powder. Saute' for few seconds. 4) Then, add prawns, salt, asafoetida and chillies. Mix all the ingredients with prawns. Cover with a lid and cook for 15 minutes over medium-to-low heat. Enure to stir occasionally. 5) Pour co

Ingredients:  700g chicken nibbles (washed) 1/4 cup olive oil 3-4 chillies (finely chopped) 1 onion (finely chopped) 2 tablespoons tomato sauce 10 cloves of garlic 1 cm ginger (crushed) Pinch of black pepper Salt to taste 3 tablespoons light soy sauce 2 tablespoons dark soy sauce 4 tablespoons chilli sauce 1 teaspoon sugar Methods: 1) In a mixing bowl, add the chicken nibbles.  2) Add the following ingredients and mix to combine: chillies, garlic, ginger, pepper, salt, tomato sauce, light soy sauce, dark soy sauce, chilli sauce, sugar and pepper .   3) Marinate chicken nibbles for an hour.  4) In a pot add the oil and heat. Then, add onions and saute' until light brown. 5) Add the marinated chicken nibbles, stir and cook for 30 minutes over medium-to-low heat. Ensure to stir, occasionally. *Serve hot & spicy chicken nibbles with chips, dalo or cassava.  

Ingredients: Pinch of cumin seeds 5 cloves of garlic (crushed) 2 teaspoons masala powder 1 teaspoon turmeric powder 1/2 onion (finely chopped) 1/4 cup olive oil 10-15 curry leaves 2 medium-sized potatoes  Pinch of asafoetida Salt to taste 2-3 chillies (chopped) 1 cup peas (boiled) 1 cup hot water A handful of  coriander leaves 1/2 cup tomatoes (chopped)  Methods: 1) In a heated pot, add olive oil. Once the oil has heated, add cumin seeds and splutter. 2) Add onions, garlic and curry leave. Cook until onion and garlic turn light brown.  3) Add turmeric and masala powder, saute' for a few seconds. 4) Then, add potatoes,  chillies, salt to taste and asafoetida. Stir to combine all the ingredients. Cook for 5 minutes. 5) Add boiled peas and water. Stir and cook for 20 minutes over low heat.  6) Add chopped tomatoes and cook for  10 minutes. 7) Finally, add coriander leaves, stir and cook for a few seconds. *Serve alu matar curry wa