Kittyz Kitchens

Ingredients: *Topping 1 tablespoon coffee 1 tablespoon sugar 1 tablespoon boiling water  *For drink 2 cups chilled milk 2 teaspoon sugar (may vary with your taste) Methods: 1) In a mixing bowl, add 1 tablespoon coffee, sugar and boiling water. 2) Beat the coffee mixture for 5 minutes until it reaches stiff peak and the color changes to pale & whitish. 3) In a serving glass, add 2 cups of chilled milk. 4) Add 2 teaspoons sugar, which may vary with your taste. Mix sugar into milk with a spoon. 5) Add the coffee mixture on top of the milk and ensure to spread, evenly. *Serve immediately...!!!    

Ingredients: 2 cups milk 300ml thin cream 1/2 cup rice (washed) 1/3 cup sugar (may vary with your taste) 1 cinnamon quill or stick 1 teaspoon vanilla Pinch of nutmeg 2 teaspoons cardamom powder   Methods:   1) Preheat oven to 160°C. 2) In a pot, over medium heat, add milk, thin cream, rice, sugar, cinnamon quill, vanilla, nutmeg and cardamom powder.  3) Stir and cook until the mixture starts to simmer. The, remove cinnamon stick and transfer mixture into a baking tray. 4) Place into the oven and bake for an hour. Ensure to stir every 15 minutes. 5) Remove from oven, set aside for 10-15 minutes, before serving. *Serve for dessert, lunch, breakfast or even dinner.  

Ingredients: 3/4 cup urad dhal (washed) 1/2 onion (finely chopped) 6 cloves of garlic (chopped) 3 chillies (slit in halves) Pinch of asafoetida Salt to taste 3 tablespoons ghee/ olive oil Pinch of black mustard seeds Pinch of cumin seeds 10-15 curry leaves 3 cups water (room temperature)  Methods: 1) In the pressure cooker bowl, add dhal, water, onion, garlic, chilli, asafoetida & salt and mix to combine. Pressure cook for 45 minutes. *Let's saute' dhal 2) In a heated pot, add olive oil or ghee and heat. Add pinch of cumin and black mustard seeds and splutter. 3) Add garlic and saute' until light brown. 4) Pour cooked urd dhal, bring to boil and simmer for 2-3 minutes. *Serve warm with rice, dhal, raita or with your favorite curry.          

Ingredients: 450g prawns (without shells) 2 onions (finely chopped) 1/4 cup olive oil 6-8 cloves of garlic (crushed) Pinch of black mustard seeds Pinch of cumin seeds 10-15 curry leaves 2 teaspoons turmeric powder 2 tablespoons masala powder Pinch of asafoetida 4-5 chillies (finely chopped) Salt to taste 3 cloves  2 cardamon pods 1 star anise 1/2 cinnamon stick (broke) Handful of coriander leaves Methods: 1) In a heated pot, add olive oil. 2) Once, oil has heated add cumin seeds, black mustard seeds, cloves, cardamon pods, star anise, cinnamon stick and curry leaves. 3) Also, add onion and garlic and staute' until light brown.  4) Then, add turmeric,  masala powder and chillies. Saute' for few seconds and then add the prawns. Also, add the salt and asafoetida.  5) Stir all the ingredients and cook for 15 minutes over medium-to-low heat. Ensure to stir, occasionally. 6) Finally, top-up with coriander leaves and cook for 2-3 mi

Ingredients: 2-3 chillies (slit in halves) Salt to taste 1 cup cabbage (coarsely chopped) 1 carrot (chopped) 3/4 cup toor dhal or lentil (washed) 3 cups water (room temperature) Pinch of asafoetida 4 cloves of garlic (chopped) 1 teaspoon turmeric powder 1 onion (finely chopped) 2 tablespoon ghee/ oil Pinch of cumin seeds Pinch of black mustard seeds 10-15 curry leaves 1 teaspoon lemon juice  Methods: 1) Wash toor dhal, thoroughly and transfer into the pressure cooker bowl. 2) Add water, 2 cloves of garlic, chillies, cabbage, carrot, asafoetida, 1/2 onion, salt to taste and turmeric powder. 3) Stir and pressure cook for 45 minutes. 4) In a heated pot, add oil or ghee. 5) Add cumin and black mustard seeds and splutter.  6) Then, add the 1/2 onions, 2 cloves of garlic and curry leaves. Saute' until garlic and onion turn light brown. 7) Pour the cooked dhal, add lemon juice and stir. 8) Bring dhal soup to boil and simmer for 2-3 minu

Ingredients: 2 cups spinach (chopped) 1 cup potato (grated) 1 onion (finely chopped) 2-3 chillies (finely chopped) 5-6 cloves of garlic (crushed) 2 cups chana besan 1 teaspoon turmeric powder Pinch of asafoetida Salt to taste 2 teaspoons baking powder 2 teaspoons cumin powder 300ml water (at room temperature) 2-3 cups canola oil (frying) Methods: 1) In a mixing bowl, add all the ingredients and mix into a batter (except for canola oil). 2) Once, oil has heated add a decent amount of batter using your hand or spoon and fry until golden brown. Ensure to turn in between. 3) Drain oil and place bhajia into a plate. *Serve spinach or palak bhajia warm with your favorite sauce.     

Ingredients: 2 cups flour (plain) 1 cup maize flour 1 teaspoon baking powder Pinch of sugar 1 cup hot water (not boiling)  Ghee  Methods: 1) In a mixing bowl, add both the flour, baking powder and sugar. Mix to combine all the ingredients. 2) Add hot water in small portions and mix to form dough. 3) Knead to form dough. Ensure to smear ghee and knead, further. 4) Break dough into equal. You can make 7 rotis from this recipe. 5) Roll dough and flatten dough. Spread evenly using your finger and roll using a rolling pin to a thickness of  5mm. 6) Cook roti for 5 seconds, turn and cook for another 20-30 seconds until light brown spots are visible. 7) Again turn and gently press using a cloth to puff roti.  8) Finally, apply ghee on both sides. *Serve maize chapati or roti warm with your favourite curries.