Kittyz Kitchens

 Ingredients: 1/3 cup cooking oil  Pinch of cumin seeds 3 cardamom pods Few cinnamon sticks 1 star anise 10 to 15 curry leaves 1 onion finely chopped 10 cloves of garlic (crushed) 3 tablespoons of masala powder 1 teaspoon turmeric powder 500g diced lamb pieces (boneless) 2 potatoes (chopped in large chunks) 2 to 3 chillies slit in halves (may vary with your taste) Pinch of asafoetida Salt to taste Pinch of black pepper Handful of coriander leaves Methods: 1) In a heated pot,  add cooking oil and heat. 2) Add cumin seeds and splutter. Add cardamom pods, cloves, cinnamon & star anise. Also add curry leaves. 3) Add onion and garlic and saute' until light brown. 4) Add masala and turmeric powder and saute' for few seconds 5) Add boneless lamb pieces, chillies, asafoetida, black pepper and salt. Mix to combine and cook for 10 minutes. 6) Add water and cook for 15 to 20 minutes. 7) Add coriander leaves and cook for 5 minutes, more. *Serve warm with rice or roti.

  Ingredients: 1/4 cup cooking oil Pinch of cumin seeds  1/2 onion (finely chopped) 10 cloves of garlic (crushed) 300g English cabbage (chopped and washed)  Salt to taste Pinch of asafoetida (hing) 1 cup tomato (finely chopped) 10-15 curry leaves  3-4 chillies (slit in halves) Handful of coriander leaves (chopped)   Methods: 1) In a heated pot, add oi l and heat. 2) Add pinch of cumin seeds and splutter. 3) Then, add curry leaves, onion and garlic. Saute' until garlic and onion turn light brown. 4)  Also, add chillies & asafoetida. 5) Add  cabbage, chilles, asafoetida & salt. Stir and cook for 20 minutes over medium-to-low heat until gobi turns light brown.  Ensure to stir, occasionally. 6) Finally, add tomatoes and coriander leaves. Stir and cook for 3-5 minutes, further. *Serve warm with fresh roti or chappati.        

  Ingredients: 1 cup blue peas (whole) or matar 5 cups water (room temperature) 3-4 chillies (chopped)  Pinch of asafoetida 5 cloves of garlic (crushed) 1/2 onion (finely chopped) Pinch of cumin seeds Pinch of black mustard seeds 6 tablespoons cooking oil  10-15 curry leaves  Methods: 1) Soak 1 cup blue peas (whole) or matar, overnight. 2) The next day, wash blue peas (whole) or matar, thoroughly.  3) Transfer peas 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 peas, chillies, asafoetida and salt to taste. Mix to combine, cover with a lid and cook for 5 minutes over medium heat. Ensure to stir occasionally. *Serve blue peas (whole) or matar with tea or meals.      

  Ingredients: 2 tablespoons ghee 1.5 cups liquid milk  1/2 cup sugar 2 cups powdered 1/3 cup  100's & 1000's   Additional 100's & 1000's (topping)   Methods: 1) In a heated frying pan,  add ghee, liquid milk & sugar. Mix to combine until sugar particles have dissolved. 2) Add powered milk & keep stirring until mixture starts to leave the frying pan. 3) Then, add 100's & 1000's & mix to combine. 4) Transfer mixture into a greased cake tin or plate. 5) Spread evenly using a spoon & ghee smeared bowl. 6) Sprinkle 100's & 1000's for decoration. 7) Set aside for an hour, cut into desired sizes and pieces.  *Serve Funfetti Milk Barfi  

   Ingredients: Pinch of black mustard seeds Pinch of cumin seeds Salt to taste Pinch of asafoetida 5-6 cloves of garlic (crushed) 10-15 curry leaves 1/4 cup cooking oil 2-3 chillies 1/2 onion (finely chopped)  250g khatta bhaji chopped (rosella leaves) Methods:   1) In a heated pot, add cooking oil. 2) Add pinch of cumin seeds and black mustard & splutter. 3) Add 10-15 curry leaves. 4) Add onions and garlic and saute' until light brown. 5) Add khatta bhaji, chillies, salt & pinch of asafoetida.  6) Mix to combine, cover with a lid and cook for 15 minutes. *Remove from pot, cool and serve as a side dish.  

  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