Kittyz Kitchens

    Ingredients: 2 cups rice flour (fine) 2 teaspoons ghee 1 teaspoon cardamom powder 1 tin condensed milk (397g) Pinch of nutmeg powder Methods: 1) In a heated pot or frying pan, add ghee. 2) Once ghee has melted, add rice flour, gently stir until light brown. 3) Transfer rice flour mixture into a mixing bowl & cool completely. 4) Add  cardamom powder & pinch of nutmeg powder and mix to combine. 5) Apply ghee on your hand. Add small amount of condensed milk in rice flour mixture, mix to combine and mould into round laddoo. 6) Set laddos aside for an hour to dry. *Serve rice flour laddoos for tea.  

  Ingredients: 500g prawns 2 onions (finely chopped) 3 cloves 3 cardamon 1 star anise 4-5 cinnamon sticks 7 to 8 cloves of garlic (crushed) 10 to 15 curry leaves 3 teaspoons turmeric powder 3 tablespoons masala powder Salt to taste 3-4 chillies Pinch of asafoetida 1/3 cup cooking oil Pinch of cumin seeds Pinch of black mustard seeds  1 cup tamarind water (1 teaspoon tamarind pulp & 1 cup water)    Methods: 1) In a heated pot, add cooking oil. Once, the oil has heated add cumin seeds & black mustard seeds and splutter. 2) Add onions, garlic, curry leaves, cloves, cardamon,  star anise & cinnamon sticks.  3) Saute onion and garlic, until light brown. 4) Add masala and turmeric powder and saute for few seconds. 5) Add the prawns, asafoetida, salt to taste & chillies. Mix to combine, cover with the lid and cook for 5 minutes. 6) Add tamarind water, mix to combine and cook for 10 minutes over medium-to-low heat. Ensure to stir, occasionally. *Serve prawn curry in tamarind sa

  Ingredients: 1/4 cup olive or canola oil Pinch of cumin seeds 1/2 onion (finely chopped) 7 cloves of garlic (crushed) 10 to 15 curry leaves 3 teaspoons turmeric powder 4 teaspoons masala powder 2-3 chillies (slit in halves) 3 cups English cabbage/ gobhi (chopped & washed) Pinch of asafoetida Salt to taste 185g tin tuna in spring water 1/3 cup tomato (chopped) Handful of coriander leaves (finely chopped)  Methods: 1) In a heated pot, add cooking oil. 2) Once, oil has heated, add cumin seeds and splutter. 3) Add onion, garlic and curry leaves and saute' until onion and garlic turn light brown. 4) Add masala & turmeric powder and saute' for few seconds. 5) Add gobhi, asafoetida, chillies and salt. Mix to combine, cover with a lid and cook for 10 minutes over medium-to-low heat. Ensure to stir, occasionally. 6) Add tin tuna, mix to combine and cook for 5 minutes, further. 7) Add tomatoes and cook for 5 minutes. 8) Finally, add coriander leaves, mix to combine and cook for

  Ingredients: 3/4 moong dhal (thoroughly wash) 3 cups water (room temperature) 1 cup cabbage (coarsely chopped) 1 carrot (chopped) Salt to taste 1 teaspoon turmeric Pinch of asafoetida 1/2 onion (finely chopped) 4 cloves of garlic (chopped)  2-3 chillies (slit in halves) Pinch of cumin seeds Pinch of black mustard seeds 10 to 15 curry leaves 2 tablespoons ghee, olive or cooking oil Methods: 1) In the pressure bowl, add dhal or lentil, water, cabbage, carrot, cloves, onions, turmeric & salt. 2) Pressure cook for 45 minutes. *Saute' dhal 3) In a heated pot, add oil. 4) Once, oil has heated, add cumin and black cumin seeds & splutter. Also, add garlic & curry leaves. Saute garlic until light brown. 5) Add the cooked dhal, bring to boil and simmer for 2 to 3 minutes.  Serve moong dhal warm with rice, roti & your favorite curries.  

    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.