Kittyz Kitchens

    Ingredients: An egg Pinch of pepper Pinch of salt 2 tablespoons coriander leaves 1 cup liquid milk 2 cups flour 1 cup water (room temperature) Methods: 1) In a mixing bowl, add flour, pepper, salt, coriander leaves, milk and water. 2) Mix to combine into a smooth liquid dough. 3) In a heated frying pan or griddle, apply oil. 4) Add about 25ml liquid dough, spread evenly using a spoon. Cook until mixture turns bubbly. 5) Turn, apply oil and cook for 40 seconds. 6) Again turn and cook for 20 seconds. 7) Turn and cook for another 40 seconds. 8) Remove and transfer into a plate. *Serve warm egg roti or chapati with your favorite curries.

  Ingredients: 1 tin corned mutton (340g) 1 onion (finely chopped) 8 cloves of garlic (crushed) 10 to 15 curry leaves 2 teaspoons turmeric powder 4 teaspoons masala powder 1 potato (chopped in cubes)  Pinch of cumin seeds Salt to taste 3-4 chillies (slit in halves) Pinch of asafoetida 1/3 cup olive or cooking oil Handful of coriander leaves (finely chopped)  Methods: 1) In a heated pot, add cooking oil. Once, oil has heated, add cumin seeds and splutter. 2) Add onion, garlic and curry leaves. Saute' onion and garlic until light brown. 3) Add masala and turmeric powder and saute' for few seconds. 4) Add potatoes, asafoetida, salt to taste and chillies. Mix to combine, cover with a lid & cook for 5 minutes over medium heat. 5) Add corned mutton, mix to combine and cook for 15 minutes over medium heat. Ensure to stir, occasionally. 6) Finally, add a handful of coriander leaves, mix to combine and cook for 2 minutes, extra. *Serve warm with rice & roti or chappati.   

    Ingredients: *Cake Ingredients 1 1/3  cup self-raising flour 1/3 cocoa powder 1 cup sugar 1 cup buttermilk 2 eggs 125g butter (melted) 1 teaspoon vanilla *Chocolate Icing Ingredients  1 1/3 cup icing sugar 1.5 tablespoons cocoa powder 20g butter 4 tablespoons boiling water   Methods: *Cake Baking 1) Preheat oven to 180°C. Grease a cake tin. 2) In a jug add buttermilk, eggs, melted butter and vanilla. Mix to combine. 3) In a mixing bowl, add flour, cocoa powder, and sugar. 4) Make a well in dry ingredients and add buttermilk mixture. 5) Beat the mixture for 5 minutes until mixture turn whitish. 6) Transfer mixture into a greased cake tin. 7) Place into the oven and bake for 40 to 45 minutes. 8) Remove from oven & cool completely.  *Icing Preparation  1) In a mixing bowl, add icing sugar, cocoa, boiling water and butter.  2) Beat until well combined. 3) Spread chocolate icing evenly on the chocolate cake, cut into desired shapes and sizes and serve.     

    Ingredients: 2 cups plain flour 2 tablespoons coriander leaves (finely chopped) 3 cloves of garlic (crushed) 3 teaspoons ghee Pinch of salt 150 to 200 ml hot water (not boiling)  Methods:  1) In a mixing bowl, add 2 cups of flour. 2) All coriander leaves, garlic, ghee & salt. Mix to combine. 3) Add water in small portions in flour and mix to combine with a spoon for doughy texture. 4) Knead with your hands for a smooth dough. 5) Divide dough into 6-8 equal sizes. 6) Roll dough on a flour dusted board. Spread evenly and roll with a rolling pin to a thickness of 5mm. 7) Place on a heated frying pan or tawa.  8) Cook roti for 5 seconds, turn and cook for another 20-30 seconds until light brown spots are visible. 9) Again turn and gently press using a cloth to puff roti.  10) Finally, apply ghee on both sides. *Serve garlic chapati or roti warm with your favourite curries.      

  Ingredients: 65g butter (softened) 1/2 cup sugar 1 teaspoon vanilla 2 eggs 2-3 medium size bananas (mashed) 1.5 cups self-raising flour 1/2 teaspoon bicarbonate of soda 50ml milk Methods: 1) Preheat oven to 180°C & grease a cake tin. 2) In a mixing bowl, cream sugar vanilla and butter until mixture turns whitish. 3) Add eggs and beat further. 4) Then, add mashed bananas, bicarbonate of sodam milk & flour and fold in a clock-wise direction to combine all the ingredients. 5) Transfer  mixture into the greased cake tin, shake to level & place into the oven. Bake for 30 or 35 minutes. *Remove, cool completely & serve for breakfast or tea.

    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.