Kittyz Kitchens

  Ingredients: 3 eggs 1 medium onion (finely chopped) 1 chilli (finely chopped) Salt to taste 5 tablespoons cooking oil (olive oil or canola) Methods: 1) In a mixing bowl, add eggs, salt & chilli. Mix to combine. 2) In a heated frying pan, over medium heat, add oil. 3) Once oil has heated, add onions and cook until light brown. 4) Pour egg mixture evenly over onions. And cook for 50 seconds. 5) Turn and cook until light brown. Again turn and cook until both sides are light brown. 6) Transfer fried eggs into a serving bowl. *Serve warm with rice, roti or toast.    

  Ingredients: 1 cup fine semolina or suji 1 cup powdered milk 1/2 cup icing sugar 1/2 cup condensed milk 1 teaspoon cardamom powder Pinch of nutmeg  1 cup ghee    Methods: 1) Add semolina in a heated frying pan and roast until light brown.  2) Transfer semolina into a mixing bowl. Then, add milk, icing sugar, cardamom powder, nutmeg and mix to combine. 3) Add condensed milk and mix. 4) Add ghee in small portions & mix. Take decent portion of mixture and mould with your hand into a round laddoo. 5) Transfer into a serving plate and set aside for an hour. *Serve condensed milk suji/ semolina laddoos.    

  Ingredients: 2 cups desiccated coconut 1.5 cups sugar 1/4 cup water 1/4 cup powdered milk 1/2 tablespoon ghee  Few drops of pink food coloring Methods: 1) In a heated frying pan or pot over medium heat, add sugar & water. Mix to combine. 2) Add desiccated coconut & few drops of your favorite food coloring. Mix to combine. 3) Then add ghee and powdered milk, mix to combine until there are no lumps and mixture starts to leave the sides of the frying pan. 4) Transfer mixture into a greased cake tin or plate. Spread evenly using a spoon. Press using a bowl based smeared with ghee. 5) Rest for 2 hours, cut into desired shapes and sizes and serve.

  Ingredients: 2 cups powdered milk 1/4 cup sugar 1/2 cup liquid milk 100's & 1000's for decoration Methods: 1) In a mixing bowl, add powdered milk & sugar and mix to combine. 2) Then, add liquid and ensure to mix well. 3) Place into the microwave & heat for 1 minute. Remove and mix to combine barfi mixture. 4) Again place into the microwave & heat for 1 minute. Remove and mix the mixture. 5) Place into the microwave for the last time and heat for 30 seconds, extra.  6) Remove mixture and transfer into a greased cake tin. Spread evenly using a spoon and a bowl base smeared with ghee. 7) Sprinkle 100's & 1000's and rest for an hour. 8) Cut into desired shapes and sizes and serve.    

    Ingredients: 1 cup besan 1 cup ghee 1 cup milk (liquid) 1 cup desiccated coconut  3 cups sugar Methods: 1) In a heated pot, add ghee. 2) Add besan and mix to combine over medium heat for 5 minutes. 3) Then, add coconut and liquid milk & mix to combine. 4) Add sugar and mix for 45 minutes over medium-to-high. Ensure not to burn the mixture and keep stirring until mixture starts to leave the pot. 5) Transfer mixture on a greased a plate and shake to spread evenly. 6) Sprinkle your favorite toppings & cool for 3 to 4 hours. Cut into desired shapes and sizes and serve.    

    Ingredients: 250g butter (melted) 1 cup sugar 2 tablespoons vanilla 4 eggs 2.5 cups self-raising flour 1/2 cup milk  Methods: 1) Preheat oven to 180°C. 2) In a mixing bowl, add add & beat butter, sugar and vanilla in clock-wise direction for 5 minutes. 3) Add 4 eggs and beat until well combined. 4) Add self-raising flour and milk. Fold to combine. 5) Transfer mixture onto a greased cake tin. Shake to level mixture. 6) Place into the oven and bake for 30 minutes. *Cool completely and serve.

   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