Thursday, February 23, 2012

BLUEBERRY AND PEANUT BUTTER LOAF


Ingredients :

Peanut butter : 1/2Cup
All purpose flour : 2Cups
Butter : 50g
Sugar : 1Cup
Egg : 1
Milk : 1 1/4Cup
Baking powder : 2 1/4tsp
Salt : 1tsp
Dried /Frozen Blueberries : 3tbsp


Method :

1. Preheat oven to180 degrees C. Grease and line a  9x5 inch loaf pan.
2. Sift together the flour, baking powder and salt. Set aside.

3. In a large bowl cream together butter, peanut butter, sugar and egg. Stir in the milk and dried blueberries. Add the flour mixture slowly and combine well. Pour the batter into prepared loaf pans and bake for 40 minutes.

4. Transfer to a wire rack to cool. 

Thursday, February 9, 2012

CHEMMEEN MANGA CURRY / Prawn Mango Curry / Kerala Prawns curry with raw mango

prawns mango curry

Ingredients for prawns curry:

Prawns : 300g
Raw Mango : 1, diced
Shallots : 6 +2,chopped
Ginger : 1/2 inch piece, chopped
Garlic : 3 cloves, chopped
Green Chilli : 2, chopped
Curry leaves : springs
Turmeric Powder :1/4tsp
Chilly Powder : 1tsp
Coriander powder : 1/2tsp
Coconut Oil : 2tsp
Coconut milk :1st, second and third extract from half coconut
Salt
chemmeen manga curry
Method :

1. Using a mixer, crush together 6shallots, ginger, garlic, green chillies and curry leaves.

2. In a clay pot, combine cleaned prawns, coconut milk, crushed paste of shallots(step 1), turmeric powder, chilly powder, coriander powder, raw mango and salt.Heat on medium flame.

3. Let it boil for 8-10minutes or until prawns are soft and cooked completely.

4. In a tadka pan heat coconut oil and add chopped shallots. Saute well till it becomes golden in color. Add this to hot prawns curry and combine well.

5. serve chemmeen manga curry / Prawn Mango Curry hot with rice / appam / kappa :)





Thursday, February 2, 2012

EGG BIRIYANI / Kerala Egg Biriyani / Mutta Biriyani


Ingredients for Kerala egg biriyani :
Serves : 5

Egg : 5, hard boiled and peeled
Chilli Powder : 1tsp
Turmeric Powder : 1/2tsp
Pepper Powder : 1/2tsp

Fennel seeds : 1/2tsp

Garam Masala : 1tsp

Coriander leaves : 3springs, chopped

Mint Leaves : 12, Chopped(optional)

Green chilli : 3

Ginger : 1inch piece, chopped
Garlic : 6pods, chopped
Yogurt : 2tbsp
Salt
Onion : 3, medium sized, sliced
Tomato : 2, medium sized, sliced
Oil : 2tbsp


For the Rice : 

Basmati Rice : 2 1/2cups
Ghee : 4tbsp
Cinnamon : 1 1/2inch piece
Cardamom : 3

Cloves: 3

Bay leaf : 1

Lemon Juice : 1tsp

Salt

Raisins : 3tsp

Cashew : 10
Onion : 1
Salt
Ghee : 1 tbsp + 2tbsp

For the omlette :
Egg : 2, slightly beaten
Shredded Coconut : 3tbsp
Shallots : 5, finely chopped
Green chillies : 2, finely chopped
Salt


Method : 


1. Make a paste of garlic, ginger, green chilli, mint leaves, coriander leaves and fennel seeds. In a thick bottom kadai heat oil and add this masala paste and saute well.

2. Add thinly sliced Onion and saute well till it becomes dark brown in color. Now add tomatoes and combine well. When it becomes soft and fluffy add chilly powder, turmeric powder, Pepper powder, Curd, Garam masala and salt. Saute well till you get a dark brown masala.

3. Make long slits on each egg and add this to the masala and saute for 2 minutes. Now add 1/2Cup of water and cover the pan with a tight lid. Cook till the gravy becomes thick and masala starts to coat on each egg. (around 10-12minutes)

Preparation of Kerala egg biriyani Rice : 

Clean, wash and drain the basmati Rice. Heat a thick bottom vessel and add 1tbsp of ghee and fry one onion to garnish.When its done add cashews and raisins and fry well. keep it aside. Take a bowl and combine all ingredients to make omlette.Now in the same kadai, add 2tsp oil and make a thin omlette by spreading the egg mixture evenly. Cover the kadai with a tight lid and cook in low flame for 3-4minutes. When its done, transfer to a plate / chopping board and cut into small cubes.Keep aside. Now add 2tbsp ghee and fry the drained rice for 1minute. Add cinnamon, cardamom, pepper cones, crushed bay leaf and cloves. Add enough boiling water to cook rice(almost 4Cups). Do not open the lid and let the steam to escape while the rice is cooking.

Layering the Kerala egg biriyani :

Oven method : In a baking dish spread half of the egg masala with its thick gravy and place half of the rice over it.after this layer, sprinkle some lime juice on top which prevents the sticking and sprinkle remaining omlette pieces. Repeat the same procedure & spread masala first and then the remaining rice. Pour some ghee / oil from the leftover vessels. Close the pan with aluminum foil and then put the lid and bake for 20-25min. Stove top method : Take a heavy bottom vessel spread the egg masala, rice and omlette in the the same order mentioned under"baking method". Close the pan with a tight lid and cook in low flame for 6-8minutes.

Garnishing : Garnish the Kerala egg biriyani with fried onion,cashew, raisins, chopped mint / coriander leaves and fried onion slices. Serve hot with any raitha, pappad, pickle, biriyani chammanthi or with thick yogurt.