Kittyz Kitchens

    Ingredients: 1kg BBQ lamb pieces 2 tablespoons chilli sauce 2 onions (finely chopped) Pinch of black pepper 1 cm ginger (crushed) 10 green chillies (crushed) 10 cloves of garlic 3 tablespoons dark soy sauce 4 tablespoons light soy sauce Salt to taste 3/4 cup olive oil or cooking oil Methods:  1) In a mixing bowl, add 1kg lamb pieces. Add garlic, ginger and chilli paste, pinch of black pepper, dark & light soy sauce & salt to taste. Mix to combine and marinate for 30 minutes. 2) In a heated pot, add olive or cooking oil over medium heat. 3) Once oil has heated, add onions. Saute' onions until light brown. 4) Add marinated lamb pieces & chilli sauce. Mix to combine and cook for 30 minutes. Ensure to stir, occasionally. *Serve chilli BBQ lamb with boiled dalo or cassava and fresh salad.   

  Ingredients: 400g okra or bhindi (finely chopped) 1 potato (finely chopped) 4-5 chillies 1/4 cup cooking oil Pinch of cumin Salt to taste 10-15 curry leaves 5-6 cloves of garlic 1 onion (finely chopped)  Methods:  1) In a heated pot, add cooking oil. 2) Once, oil has heated, add cumin seeds and splutter. 3) Add onions, garlic and curry leaves. Saute' garlic and onion until light brown. 4) Add potato, okra & salt to taste. Mix to combine and cook for  10-15 minutes until potatoes are well cooked. Keep the lid open to reduce sliminess. 5) Ensure to stir, occasionally.   *Serve alu bhindi warm with roti or chappati.   

    Ingredients: 4 cups plain flour Pinch of salt 4 teaspoons ghee 2 cups hot water 3 cups canola oil Methods: 1) In a mixing bowl, add flour, salt and ghee and mix to combine. 2)  Add & mix hot water into flour mixture in small portions.  3) Knead to form smooth dough. 4) Take a small portion of dough. 5) Roll and flatten dough on a flour dusted board. 6) Use a rolling pin and roll dough to a thickness of 3mm. 7) In a heated frying pan or kadai, add oil. Once oil has heated, add 2-3 rolled dough. Gently press using a  spoon, and fry until light brown. 8) Drain oil and place puris into a plate.  Ensure to cover puris for softness. *Serve warm puris with your favorite curry.      

    Ingredients: 440g crushed pineapple 500g mixed fruit 2 teaspoons vanilla 1 cup sugar 125g butter 2 eggs (beaten) 1 cup plain flour 1 cup self-raising flour 1 teaspoons mixed spices 1 teaspoon bicarbonate of soda Methods:  1) Preheat oven to 180°C and grease a cake tin. 2) Then, in a pot over medium heat, add pineapple, fruit mix, vanilla, sugar and butter. Mix to combine and bring the mixture to boil and simmer for a minute. 3) Transfer mixture into a mixing bowl and cool completely. 4) Then, add eggs, plain flour, self-raising flour, mixed spices and bicarbonate of soda.  5) Transfer mixture into a greased cake tin and place into the oven. 6) Bake for 1.5 hours. 7) Cool completely and serve.    

  Ingredients: 400ml coconut milk 100g butter (melted)  2.75 cups self raising flour 1.5 cups sugar 1/4 cup water (room temperature) Methods 1) Preheat oven to 150°C. 2) In a  heated frying pan, add sugar and water. Mix to combine until sugar particles have completely melted. 3) Add coconut milk, cook for 10 minutes, until mixture turns frothy and starts to thicken. 4) Transfer mixture into a mixing bowl and cool completely. 5) Add butter, flour, and sugar. Mix to combine, ensure there are no lumps. 6) Transfer into a greased cake tin and  bake for 40 to 45 minutes. 7) Remove from oven, cool completely. 8) Apply margarine or butter and serve for breakfast or lunch.    

     Ingredients: 2 cups powdered milk 1 cup condensed milk 1 teaspoon cardamom powder 1/2 teaspoon nutmeg powder 1 tablespoon ghee 1/2 cup white sugar Methods:  1) In a mixing bowl, add milk, cardamom & nutmeg powder. mix to combine. 2) Add condensed milk and mix. The mixture may become sticky, so knead with your hands. 3) In a separate mixing bowl, add sugar. 4) Apply ghee on your palm. Take a decent amount of peda mixture, roll, flatten and coat into white sugar. *Serve milk peda immediately.       

    Ingredients: 400g lamb (boneless) 10-15 curry leaves 1 teaspoon turmeric powder 2 tablespoons masala powder Salt to taste 3-4 chillies (slit in halves) 1 onion (finely chopped) Pinch of cumin Pinch of asafoetida 1 green capsicum (chopped in cubes) 8 cloves of garlic (crushed) 1 cup coriander leaves 2 cups hot water 3 cloves 3 cardamom pods 1 cinnamon quill 2 star anise 1/3 cup olive oil Ingredients:  *  1) In a heated pot, add oil and heat. Then, add capsicum and stir fry until soft. 2) Add cumin and splutter. Then, add onion and garlic and saute' until light brown. 3) Also add curry leaves, cloves, cardamom pods, cinnamon quill and star anise. 4) Add masala & turmeric powder and saute' for few seconds. 5) Then, add lamb pieces, asafoetida, chillies and salt. Mix to combine, cover with a lid and cook for 5 minutes. 6) Then, add water, mix to combine and cook for 30 minutes or until meat becomes tender. 7) Add capsicum & coriander leaves, mix to combine and cook for