Kittyz Kitchens

  Ingredients: 200g butter bean (chopped & washed) 1 onion (finely chopped) 5-6 garlic (crushed)  2 chillies (slit in halves)  10 curry leaves 1/4 cup cooking oil (olive or canola) Pinch of mustard seeds Pinch of asafoetida 1/2 teaspoon turmeric powder 1/2 teaspoon masala powder 1 potato (peeled & finely chopped) 1/3 cup tomatoes (finely chopped) Methods: 1) In a heated pot, add cooking and heat. 2) Add pinch of mustard seeds and splutter. 3) Add onions and garlic & saute' until light brown. 4)  Then, add turmeric & masala powder and saute' for a few seconds. 5) Add potato, butter beans, asafoetida, chillies and salt. Mix to combine, cover with a lid and cook for 15 minutes (medium heat). Ensure to stir, occasionally. 6) Add tomatoes & cook for 3 to 4 minutes, until tomatoes are cooked. *Serve warm butter bean curry with fresh rotis or chappati.   

Ingredients: 600g half ripe pawpaw (peeled, chopped & washed) 1/4 cup cooking oil (canola or olive oil) Pinch of mustard seeds Pinch of cumin seeds Pinch of black mustard seeds 1 teaspoon turmeric powder 2 teaspoons masala powder Pinch of asafoetida 2 to 3 chillies (may vary with your taste) 1/2 onion (finely chopped) 8 cloves of garlic 10 to 15 curry leaves Handful of finely chopped coriander leaves 1/2 cup hot water Methods: 1) In a heated pot, add cooking oil. 2) Add pinch of cumin, mustard & black mustard seeds and splutter. 3) Add onions and garlic & saute' until light brown. 4) Add curry leaves, masala powder & turmeric powder. Saute' spices for few seconds. 5) Add chopped pawpaw pieces, pinch of asafoetida and chillies. Mix to combine & cook for 15 minutes over medium heat.  6) Add water and cook for 15 minutes, ensure to stir occasionally.  7) Add handful of coriander leaves & cook for 5 minutes, more. *Serve delicious pawpaw curry with fresh rot

      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.