Kittyz Kitchens

  Ingredients: 200g eggplant (chopped in strips and washed) 5 tablespoons cooking oil (canola or olive) Pinch of cumin seeds 1 medium onion (finely chopped) 5 cloves of garlic (crushed) 10-15 curry leaves 3-4 chillies (slit in halves) Salt to taste Pinch of asafoetida Handful or chopped coriander leaves   Methods: 1) In heated pot, add cooking oil. 2) Once, oil has heated add cumin seeds and splutter. 3) Add onions, garlic and curry leaves. Saute until onion & garlic turn light brown. 4) Add chopped eggplant, asafoetida, chillies and salt. Mix to combine and cover with a lid. Cook for 15 to 20 minutes until eggplant turn mushy. 5) Top up with coriander leaves, mix to combine and cook for 2-3 minutes, further. *Serve warm with roti, raita & your favorite curries.   

    Ingredients: 3/4 cup mustard or canola oil 100g red chillies (slit in halves) Pinch of fennel seeds Pinch of cumin seeds Pinch of black mustard seeds Pinch of cumin seeds 1 teaspoon turmeric powder 3 tablespoon masala powder Salt to taste Pinch of asafoetida 10 to 15 curry leaves  Methods: 1) In a heated pot, add cooking oil. 2) Once, oil has heat add cumin, black mustard and fennel seeds and splutter. And Also, add curry leaves. 3) Add the chillies, masala powder, turmeric powder,  asafoetida and salt to taste. Mix to combine and cook for 3-4 minutes over medium heat. 4) Cool completely and store in air tight container covered with oil.  

  Ingredients: 500g tomatoes (washed and chopped) 1 onion (finely chopped) Pinch of cumin Pinch of black mustard seeds Pinch of fennel seeds 6-8 cloves of garlic (crushed)  Salt to taste Pinch of asafoetida 1/2 cup coriander 3 tablespoons olive or canola oil 10-15 curry leaves  3-4 chillies (slit in halves)  Methods: 1) In a heated pot, add cooking oil 2) Once, oil has heated, add curry leaves, cumin & black mustard seeds and splutter. 3)  Add onion and garlic and saute' until light brown. 3) Then, add tomatoes, fennel seeds, asafoetida, salt and mix to combine. 4) Cover with a lid and cook for 15 to 20 minutes over low heat or until tomatoes become mushy. Ensure to stir, occasionally.  5) Add coriander leaves, mix to combine & cook for 2-3 minutes. * Serve warm with curries, roti or rice.

  Ingredients: *Base 125g butter 1/2 cup sugar 1 teaspoon baking powder 1 cup plain flour 1/2 cup desiccated coconut *Coconut topping 3 cups desiccated coconut 1/2 cup sugar 3 eggs Methods: 1) Preheat oven to 180°C. *Base 2) Beat sugar and butter in a bowl, until light & pale. 3) Add egg & beat, further. 4) Add flour & coconut and fold the mixture. 5) Transfer mixture into a cake tin and spread.  6) Place into the oven & bake for 20 minutes. 7) Remove from oven and cool, completely. *Coconut topping 8) In a mixing bowl, add sugar and coconut. 9) Add eggs and mix with a fork. 10) Transfer mixture on the base and spread evenly using a fork. Also, ensure to press with the fork. 11) Place into the oven and bake for 20 minutes. *Cool, cut into desired shapes and sizes and serve.  

    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