Kittyz Kitchens

Ingredients: 400g English Cabbage (chopped & washed) 1/4 cup olive or canola oil Pinch of cumin seeds 2 teaspoons turmeric powder 2 teaspoons masala powder 1/3 cup tomatoes Handful of coriander leaves 7 cloves of garlic (crushed) 10-15 curry leaves Pinch of asafoetida 1/2 onion (finely chopped) 3 chillies (slit in halves) Salt to taste Methods: 1) In a heated pot, add oil and heat. 2) Add pinch of cumin seeds and splutter. 3) Then, add curry leaves, onion and garlic. Saute' until garlic and onion turn light brown. 4) Add masala and turmeric powder and saute' for few seconds. Also, add chillies & asafoetida. 5) Add  cabbage, stir and cook for 20 minutes over medium-to low heat.  Ensure to stir, occasionally. 6) Finally, add tomatoes and coriander leaves. Stir and cook for 3-5 minutes, further. *Serve warm with fresh roti or chappati.   

Ingredients: 8 bread slices (white/ wholemeal) Margarine/ butter 1/4 cup pizza sauce 1 cup pizza cheese 1/2 capsicum (finely chopped) 1/2 onion finely chopped 3/4 cup shredded chicken Methods:    1) Preheat oven to 220°C. 2) Spread margarine/ butter to bread slices. 3) Apply pizza sauce in each slices, then add onions, capsicum and chicken pieces. Finally, top-up with pizza cheese. 4) Place into the oven and bake for 10 minutes. *Serve chicken bread pizza warm.  

Ingredients: 150g  butter 1/3 cup sugar 1 teaspoon vanilla 2 eggs 2/3 cup condensed milk 1 cup plain flour 3/4 cup self-raising flour 2 tablespoons lemon juice Methods: 1) Preheat oven to 180°C. Grease a cake tin and set aside. 2) Beat butter and sugar until light & fluffy. 3) Add vanilla and eggs and beat, further. 4)   Then, add condensed milk and lemon juice and beat further. 5) Add plain flour and fold in clockwise direction. 6) Add self-raising flour and also fold in clockwise direction. 7) Transfer mixture into the greased cake tin, spread evenly and  place into the oven. 8) Bake for 30 minutes until cake turn light brown. *Cool completely and serve for tea or breakfast.  

Ingredients: 1 tin tuna (185g) 1 onion (finely chopped) 5-6 cloves of garlic (crushed) 3-4 chillies (slit in halves) Pinch of asafoetida Pinch of cumin 1/4 cup olive oil 1 teaspoon turmeric powder 1 tablespoon masala powder 1 tablespoon coriander (chopped) Salt to taste Methods: 1) In a heated pot, add olive. Once the oil has heated, add and heat oil. 2) Add pinch of cumin seeds and splutter. 3) Add onion and garlic, saute' until light brown. 4) Add masala and turmeric and saute' for few seconds. 5) Add tin tuna and mash into smaller pieces. Then, add chillies, salt and asafoetida.   Stir, cover with a lid and cook for 5 minutes over medium heat. Ensure to stir, occasionally. 6) Add coriander leaves, stir and cook for 2 minutes, further. *Serve warm with roti or rice.     

Ingredients: 1 cup flour 1 cup sugar 125g margarine 1/4 cup cocoa powder 1/2 cup water (room temperature) 4 tablespoons milk (powdered) 2 teaspoons baking powder 1/2 teaspoon baking soda 2 eggs 2 teaspoons vanilla  Methods:   1) Preheat oven to 180°C and grease a cake tin. 2) In a mixing bowl, add flour, sugar, margarine, cocoa powder, water, milk, baking powder, baking soda, eggs and vanilla. Beat the mixture (clock-wise direction) until creamy and whitish. 3) Transfer the mixture into the greased cake tin. Shake to level the mixture. 4) Place into the oven and bake for 30 minutes or until skewers come out clean. 5) Remove from oven, cool completely and serve with whipped cream and ice-cream.     

Ingredients: 2 potatoes (chopped in cubes) 1 onion (finely chopped) 5-6 cloves of garlic (crushed) 1 teaspoon turmeric powder 1/2 teaspoon masala Pinch of asafoetida 10-15 curry leaves 1/4 cup olive oil 1 tablespoon olive or canola oil Salt to taste 2-3 chillies (slit in halves) 2 tablespoons coriander leaves (chopped)  Methods: 1) In a heated pot, add oil. Once, oil has heated, add cumin seeds & splutter.  2) Add curry leaves, onions and garlic. Stir and cook until light brown. 3) Add turmeric powder and masala powder and saute' for few seconds. 4) Add chopped potatoes, asafoetida and chillies. Stir all the ingredients with the potatoes, cover with a lid and cook for 20 minutes (medium-to-low heat). Ensure to stir, occasionally. 5) Finally, add the coriander leaves, stir and cook for 2 minutes, more. *Serve aloo jeera warm with roti or naan.    

Ingredients: 2 x 95g tuna  2-3 chillies (finely chopped) Pinch of salt Few drops of lemon juice 1/2 onion (finely chopped) 8 slices of bread Margarine or butter Methods:  1) In a mixing bowl, add tuna and mash tuna chunks using a spoon or fork. 2) Add chillies, salt to taste, onion and squeeze lemon juice. Mix all the ingredients with tuna. 3) Toast 2 slices of bread, apply margarine or butter on both slices and spread about a tablespoon of tuna on bread slices.  4) Cut sandwich, diagonally and serve immediately.