Kittyz Kitchens

   Ingredients:    1 kg lamb shank (chopped in curry pieces) 2 onions (finely chopped) 1/3 cup cooking oil (olive or canola oil)  Pinch of cumin seeds  Salt to taste 10 cloves of garlic (crushed) 5 cardamom pods 5 cloves 2 star anise 1 cinnamon quill 10-15 curry leaves 3 teaspoons turmeric powder 3 tablespoons masala powder Pinch of asafoetida 3-4 chillies (may vary with your taste) Handful of coriander leaves (finely chopped) 2 cups hot water Methods: 1) In a heated pot, add cooking oil. 2) Once, oil has heated add, add cumin seeds and splutter. 3) Also, add cloves, cardamon, cinnamon and star anise. 4) Add curry leaves, onions and garlic and saute' until light brown. 5) Add lamb shank pieces, asafoetida, salt and chillies. Mix to combine, cover with a lid and cook for 5 minutes. 6) Then, add hot water, mix & cook for an hour. Ensure to stir, occasionally. 7) Add handful of coriander leaves & cook for 2 minutes. *Serve classic masala lamb shank curry with roti or puri or

    Ingredients:   2 cups plain flour 3 teaspoons ghee 1 cup gold sweet potato (boiled and meshed)  1/4 cup warm water Methods:  1) In a mixing bowl, add flour, mashed, ghee. Mix to combine and add water. 2) Knead into a smooth dough. 3) Break dough into 7 equal pieces. 4) Roll and flatten dough on a flour dusted board. Spread evenly using your fingers. 5) Roll with a rolling pin to a thickness of 3mm. 6) Place on a heated griddle (tawa). Cook for for 3 seconds and turn roti. 7) Turn the roti and cook for 20 to 30 seconds. 8) Again turn roti. Puff roti with a cloth for 5 seconds. 9) Remove and place on a serving plate. *Serve warm sweet potato roti  with your favorite curries.

    Ingredients: 350g beans (washed & chopped) 1 teaspoon turmeric powder 1 teaspoon masala powder 1/2 onion (finely chopped) 6 tablespoons cooking oil (olive or canola) 5 cloves of garlic (crushed) 1 teaspoon turmeric powder 1 teaspoon masala powder Pinch of asafoetida (hing) 3-4 chillies (slit in halves) Salt to taste 10-15 curry leaves Pinch of cumin seeds Handful of coriander leaves 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. Saute' until garlic & onion become light brown. 4) Add masala powder and turmeric powder. & saute' for few seconds. 5) Add beans, asafoetida, salt to taste & chillies. Mix to combine, cover with a lid and cook for 15 minutes (medium heat). 6) Add handful of coriander leaves, mix & cook for 2 to 3 minutes, further. Serve warm with roti and pickles. 

  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.