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. 

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

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 : 2 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

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 :)

EGG BIRIYANI / Kerala Egg Biriyani / Mutta Biriyani

Ingredients for Kerala egg biriyani :

Serves : 3

Egg : 3, hard boiled and peeled

Chili Powder : 1/2 tsp
Turmeric Powder : 1/4tsp
Coriander powder : 1/2 tsp
Pepper Powder : 1/4tsp

Fennel seeds : 1/4 tsp

Garam Masala : 1/2 tsp

Coriander leaves : 2springs, chopped

Mint Leaves : 10, Chopped

Green chili : 3

Ginger : 1/2 inch piece, chopped

Garlic :4 pods, chopped

Yogurt : 2tbsp

Salt

Onion : 1 Cup, (1/2 of a large onion, sliced)

Tomato : 1, medium sized, sliced

Oil : 2tbsp

For the Rice : 

Basmati Rice : 1 Cup

Ghee : 2tbsp
Cinnamon : 1 inch piece
Cardamom : 3

Cloves: 3

Bay leaf : 1

Lemon Juice : 1tsp

Salt

Raisins : 3tsp

Cashew : 10

Salt

Ghee : 1 tbsp + 1tbsp
Mint leaves  :4, chopped

For the omlette :

Egg : 2, slightly beaten
Shredded Coconut : 3tbsp(optional)

Shallots : 5
Water : 1 tbsp

Green chillies : 2, finely chopped

Salt

Method : 

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

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

3. Make long slits on each egg and add it to the masala and saute for 2 minutes. Now add 1/4 Cup water, yogurt and cover the pan with a tight lid. Cook till the gravy becomes thick and masala starts to coat on each egg. (around 8-10 minutes)

Preparation of Kerala egg biriyani Rice : 

1. 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.

 2. Now add 1tbsp ghee and add cinnamon, cardamom, pepper cones, crushed bay leaf and cloves. Now add the drained rice, chopped mint and fry for few minutes. Add  1 1/2 cup boiling water, 1 tsp salt and mix well.  Cover and cook till the rice is done.

Make the omelette :

Take a bowl and combine all ingredients to make omelette. Heat 1 tsp oil in a pan and add the egg mixture. Cover the pan with a tight lid and cook in low flame for 3minutes. When it's done,  cut roughly into small cubes .Keep aside.

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.

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