Kittyz Kitchens

  Ingredients: 2 onions (finely chopped) 10 cloves of garlic (crushed) 3-4 chillies (slit in halves) 1/3 cup cooking oil Pinch of cumin seeds Pinch of mustard seeds Pinch of black pepper 6 cardamon pods 6 cloves 1 cinnamon quill 2 star anise 20 curry leaves 4 tablespoons masala 4 teaspoons turmeric powder 1 kg lamb (chopped in curry pieces) Pinch of asafoetida Salt to taste Hanful of coriander leaves 1.5 cups hot water Methods: 1) In a heated a pot add cooking oil. 2) Add picnh of cumin & mustard seeds & splutter. Then, add star anise, cloves, cardamom, cinnamon & curry leaves 3) Add onions and garlic & saute' until light brown. 4) Also, add turmeric and masala & saute' for few seconds. 5) Add meat pieces, asafoetida, chillies and salt to taste, mix to combine, cover with a lid and cook for 5 minutes. 6) Add 1.5 cups water, mix to combine, cover with a lid & cook for 45 minutes over medium-to-low heat. Ensure to stir, occasionally. 7) Finally, add a hand

Ingredients: 1 cup chana or chickpeas 4 cups water (room temperature) 2-3 chillies (chopped)  Pinch of asafoetida 3 cloves of garlic (crushed) 1/2 onion (finely chopped) Pinch of cumin seeds Pinch of black mustard seeds 5 tablespoons cooking oil  5-10 curry leaves  Methods: 1) Soak 1 cup chick peas overnight. 2) The next day, wash chickpeas thoroughly.  3) Transfer chickpeas into a pot, add water and boil until well cooked. Drain water and set aside. 4) In a heated pot, add oil and heat. 5) Add cumin & black mustard seeds and splutter. Also add curry leaves, onion and garlic and saute' until light brown. 6) Add boiled chickpeas, chillies, asafoetida and salt to taste. Mix to combine, cover with a lid and cook for 5 minutes over low heat. Ensure to stir occasionally. *Serve chana ghugari with tea or meals.    

  Ingredients: 1 kg Spanish mackerel (chopped & washed) 3 tablespoons masala 2 teaspoons turmeric Pinch of black pepper Salt to taste Chilli (4) & garlic (10 cloves) paste 1/4 cup lemon juice 2 cups canola oil (for frying) Ingredients: 1) In a mixing bowl, add Spanish mackerel pieces.  2) Add masala, turmeric, black pepper, salt, chilli & garlic paste & lemon juice. 3) mix to combine all the ingredients & marinate for 30 minutes. 4) In a heated frying pan, add oil and heat. 5) Add fish pieces and fry until golden brown. *Serve masala fish pieces with cassava or dalo.  

  Ingredients: 2 cups cassava (finely grated) 1 cup desiccated coconut 3/4 cup sugar (may vary with your taste) 2.5 liters of water (room temperature) Methods: 1) In a mixing bolw, add cassava, coconut and sugar.  2) Ensure to mix well to combine. 3) Transfer mixture into a greased cake tin. Cover and seal with foil. 4) Place a pot stand into the electric frying pan. 5) Place the cake mixture on the pot stand and add water. 6) Ensure that heat is maximum (# 10) for the electric frying pan. And cook for 45 minutes. 7) Remove cassava cake from electric frying pan (take precaution), cool completely, remove foil, cut into desired shapes and sizes & serve.  

Ingredients:  200g butter 1 cup sugar 3 teaspoons orange zest 4 eggs 2 cups plain flour 2 teaspoons baking powder 100ml freshly squeezed orange juice  Methods: 1) Preheat oven to 160°C. 2) In a mixing bowl, add butter, sugar and orange zest. Beat the mixture until light and fluffy. 3) Add eggs and beat, further. 4) Then, add flour, baking powder and orange juice & fold to combine. 5) Transfer mixture into a greased cake tin. 6) Place into the oven and bake for 40 to 45 minutes. 7) Remove from oven, cool & cut into desired shapes and sizes & serve.

  Ingredients:   460g salmon (chopped & washed) 1/4 cup lemon juice 17 cloves of crushed garlic 6 chillies 1 teaspoon tamarind Pinch of cumin Pinch of black mustard seeds 2 onions (finely chopped) 1 star anise 3 cardamom pods  3 cloves 1 cinnamon stick 2 teaspoons turmeric powder 2.5 tablespoons masala powder  15 curry leaves 1.5 cups warm water 1.5 cups canola oil for frying 1/3 cup olive oil Salt to taste Pinch of asafoetida Handful of coriander leaves Methods: *Marinate & fry salmon 1) In a mixing bowl, add salmon pieces. 2) Add 1/4 cup lemon juice, garlic (7 cloves) & chilli (3) paste and pinch of salt. 3) Mix to combine and marinate for 15 minutes.  4) In a heated frying pan, add canola oil. Once, heated add salmon pieces and fry until light brown.  5) Drain oil and remove salmon and set aside. *Salmon curry 6) In a heated pot, add olive oil and heat. 7) Add pinch of cumin and black mustard seeds and splutter. 8) Then, add cardamom, cloves, cinnamon stick and star anis

      Ingredients: 500g long green beans (chopped and washed) 5 tablespoons cooking oil (olive oil or canola)  1 tablespoon light soy sauce Salt to taste Pinch of asafoetida *Sambal Paste  8 cloves of garlic 10 red chillies 1 onion  1/2cm ginger Methods: *Sambal Paste  1) Add all the ingredients into a blender and blend into a paste. 2) In a heated pot, over medium heat add cooking oil. 3) Once oil has heated, add sambal paste and cook for 5 minutes. 4) Add beans, salt & asafoetida. Mix to combine and cook for 10 minutes, ensure to stir, occasionally.  5) Finally, add soy sauce and cook for 2-3 minutes, extra. *Serve sambal green beans warm with rice.