Kittyz Kitchens

      Ingredients:  2 onions (finely chopped) 1 kg black tiger prawns (cleaned and washed) 1 potato (finely chopped) 8 cloves of garlic (crushed) 1 cinnamon stick 3 cardamom pods 3 cloves 1 star anise Pinch of cumin seeds Pinch of black mustard seeds 15 curry leaves Pinch of mustard seeds Pinch of asafoetida 3 tablespoons masala powder 2 teaspoons turmeric Salt to taste Coriander leaves (finely chopped) 1/4 cup cooking oil  3-4 chillies (split in halves) Methods:  1) In a heated pot, add oil and heat. 2) Add pinch of cumin seeds, mustard seeds and black mustard seeds & splutter. 3)  Add onions & garlic, cardamom, cloves, cinnamon stick, star anise & curry leaves. Saute' until onions and garlic turn light brown. 4) Then, add masala & turmeric powder, & saute' for few seconds. 5) Add potatoes, chillies, salt & asafoetida & mix to combine & cook for 5 minutes over medium heat. 6) Add prawns, mix to combine & cook for 20 minutes for medium heat.

   Ingredients: 5-6 tablespoons cooking oil (olive or canola) 300g breadfruit (peeled, chopped & washed) 1 onion (finely chopped) 6-7 cloves garlic 1/2 teaspoons turmeric powder 1 teaspoon masala powder 10 to 15 curry leaves Pinch of asafoetida Salt to taste 1.5 cups hot water 2-3 chillies Pinch of cumin seeds Pinch of mustard seeds Pinch of black mustard seeds Handful of coriander leaves   Methods: 1) In a heated pot, add cooking oil. 2) Once, oil has heated, pinch of cumin seeds, mustard seeds and black mustard seeds & splutter. 3) Add onions and garlic and saute' until light brown. Also, add curry leaves. 4) Add turmeric and masala powder and saute' for few seconds.  5) Add breadfruit pieces, add salt to taste, chillies and asafoetida. 6) Mix to combine & cook for 10 minutes over medium heat. 7) Add hot water, mix and cook for 15 minutes over medium heat (stir occasionally).  8) Add coriander leaves, mix & cook for 2 to 3 minutes further. *Serve uto curry war

  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.