Ingredients

For Rice:

Ghee – 2 tbsp

Cardamom – 4 nos

Cinnamon – 4 sticks

Cloves – 4 nos

Pepper – 4 nos

Onion (Sliced) – ½ cup

Basmati rice – 3 cups

Boiled water – 6 cups

Salt – 2 tsp

For fish masala:

King fish or seer fish – ½ kg

Chilly powder – 1 tbsp

Turmeric powder – ½ tsp

Salt – 1 tsp

Oil – 1 cup

Onion (Sliced) – 3nos

Ginger-Garlic-Green chillies paste – 2 tbsp

Tomato (chopped) – 1 no

Garam masala powder – 1 tsp

Curd – 1 tbsp

Thick coconut milk – ¼ cup

Coriander leaves (Chopped) – 1 cup

Mint leaves (Chopped) – 2 tbsp

Ghee – 2 tbsp

For garnishing:

Cashew nuts (roasted)

Raisins (roasted)

Preparation method:

For preparing rice:

• Heat ghee in a pan
• Add cardamom, cinnamon, cloves and pepper. Stir them.
• Add onions and fry for 5 min.
• Add rice and stir for 5 min.
• Pour boiled water along with salt and cook till it done.

For making fish masala:

• Marinate fish pieces with chilly powder, turmeric powder and salt for 1 hr.
• Fry the marinated fish pieces in oil.
• Heat oil. Add sliced onions and fry on a low flame, till it becomes slightly brown.
• On medium flame, add ginger-garlic-green chilly paste and tomato.
• Stir it for 6 min.
• Add garam masala powder, curd, coconut milk, coriander leaves & salt and stir it for 5 min.
• Add fired fish pieces and reduce the flame.
• Cook till it starts to boil.

For making Fish biryani:

• Take a deep bottom vessel and layer rice and fish masala.
• Pour 2 tbsp of ghee and tightly cover with a lid.
• Keep it on a very low flame for 10 min.
• Garnish with roasted nuts and raisins.

Note: You can use fish with not much bone like tuna, salmon, akoli etc.

You can use prawns or chicken instead of fish.

The post Fish Biryani appeared first on Optical Network.

Ingredients

Crabs (large) – 4 nos

Small Onions (Sliced) – 100gm

Green chillies (chopped) – 2nos

Roasted curry powder – 3 1/2  tbsp

Turmeric powder – 2 tsp

Pepper – As required

Chilli Powder – ½ tsp

Fenugreek – 1 tsp

Gamboges (chopped) – 2 pieces

Curry leaves – 1 stem

Water – 2 cups

Thick coconut milk – 4 cups

Mustard powder – ½ tsp

Lemon juice – 1 lime

Salt – As required

Preparation method:

• Clean the crabs and divide each into 4 pieces.
• Place them in a large pan, adding all the ingredients except coconut milk, mustard powder, lime juice and salt.
• Bring the contents to the boil.
• Add coconut milk and allow to simmer for 10 minutes
• Add lime juice, mustard powder and salt.
• Stir for a few minutes until flavours are married.
• Remove from heat and serve hot.

The post Crab Curry appeared first on Optical Network.

Ingredients

Chicken Pop – 2 to 3 pieces

Cram of corn can – 1 no

Eggs – 2nos

Corn starch – 1 tbsp

Salt – As required

Pepper – As required

Preparation method:

• Cook chicken in a pressure cooker
• Drain the stock and in a vessel continue heating the stock.
• Shred the chicken pieces and remove the bones.
• Add the cream of corn to the boiling stock on low fame.
• Add the shredded chicken and mix it.
• Take 1 tbsp of corn starch powder and mix with water till it gets dissolved and add this to the water and mix it.
• Finally add 2 eggs.
• Use a filter tray and pour the egg into ingredients and keep mixing so that the egg gets cooked spilting over.
• Once the egg gets fluffy and the soup is pretty cooked, turn of the gas.
• Serve in a bowl.
• Add salt, pepper or soy sauce for taste.

Note: You can use crab flakes instead of chicken pop.

The post Chicken Corn Soup appeared first on Optical Network.

Ingredients Required

1 cup Butter, softened

8 Ounces Cream Cheese

2 ½ Cups Flour

4 large Green Apples, Finely chopped

1 Cup Sugar

2 Teaspoons Cinnamon or Apple Pie Spice

¼ Cup Flour

Directions for preparation of Apple Tassies

• Cream together the butter and cream cheese.
• Gradually add flour.
• It should form a moist dough.
• Portion into approximately teaspoon balls into mini muffin tin.
• Flatten to fit tin.
• In a medium sauce pan combine apples, sugar and cinnamon.
• Cook for 5-7 minutes until the apple begin to soften.
• Add flour and mixture will thicken slightly.
• Add filling with a spoon to each tart shell and avoid apples overflowing sides of pan.
• Bake at 400 degrees for 20-22 minutes.
• Let rest for a couple minutes and release with a teaspoon.

You can either drizzle them with a caramel sauce, dust with powdered sugar or you could even top with a crumb topping prior to baking.

The post Apple Tassies appeared first on Optical Network.

Ingredients Required:

2 Teaspoons Butter

1 Cup Sliced Celery

1 Cup chopped carrot

½ cup Chopped Onion

1 Small Potato, Diced

1 Teaspoon Thyme

1 Teaspoon Poultry seasoning

14 Ounces Chicken Broth

2 Teaspoons Chicken Bouillon

4 Ounces Egg Noodles

2 Cups Cooked Chicken

Parsley

Directions for Preparation of Chicken Noodle soup:

• Melt butter in large pot.
• Sauté the celery, carrot and onion for 2 minutes.
• Add potato, thyme, poultry seasoning, chicken broth and bouillon. Bring to a boil.
• Add noodles and chicken and cook on low for 20 minutes.
• Sprinkle with parsley.

The post Chicken Noodle Soup appeared first on Optical Network.

Ingredients Required:

1lb elbow Macaroni, cooked to Al dente, drained and rinsed well

1 large Cucumber, Peeled and Diced

1 large Tomato, Chopped with liquid included

1 Small Onion, Chopped

1 large Green Bell Pepper, Seeded and Chopped

2-3 Hard-Boiled eggs, Peeled, Cooled and chopped (optional)

¾ Cup Mayonnaise

½ Cup Miracle Whip

2 Tablespoons Prepared Yellow Mustard

2 Teaspoons Celery Salt, Taste

2 Teaspoons seasoning salt, to taste

Black Pepper

Directions for Preparation of Cucumber Tomato Macaroni Salad:

• In a large bowl, combine all ingredients; toss to coat
• Cover; refrigerate overnight to blend flavours.
• Stir before serving.

The post Cucumber Tomato Macaroni Salad appeared first on Optical Network.

Ingredients:

Serves 4-6

2 Chicken breast fillets

1 x 15ml spoon vegetable oil

Bunch Coriander

1 medium red onion

100 g French beans

4 x 15 ml spoons Balti curry paste

100 ml water

4 tomatoes

500 g cooked basmati rice

2 hard boiled eggs

Directions for Preparation of Speedy Chicken Biryani:

• Peel and chop the onion finely.
• Wash the French beans, tomatoes and coriander.
• Using the scissors chop up the coriander in a mug.
• Chop off the ends of the beans and cut in half.
• Cut the tomatoes into quarters.
• Cut the chicken into 1cm diced pieces and place in a bowl.
• Put the oil in the saucepan and heat.
• Add the chicken, curry paste and half of the coriander.
• Stir and cook for 5 minutes. The chicken will change color from pink to white.
• Add the onion and green beans and cook for 3 minutes.
• Then add the water and tomatoes and cook for 3 minutes.
• Add the cooked rice. Mix well, cover and simmer for 2 minutes.
• Peel the hard boiled eggs and cut into quarters.
• Spoon the biryani into a large serving dish and garnish with the hard boiled eggs and sprinkle with coriander.

The post Speedy Chicken Biryani Cooking recipe appeared first on Optical Network.

Ingredients:

2 Tablespoons Olive oil

7 Ounces Cubed Tofu

½ large Onion, sliced

¼ Cup Dry roasted peanuts

2 Teaspoons Dry Basil

2 Garlic Cloves

2 Tablespoons Soy sauce

½ Teaspoon Black pepper

1 Teaspoon red pepper

3-4 Cups chopped Fresh Spinach

Direction for Preparation of Spinach, Onion Tofu Stir fry:

• Place the oil and tofu in a large frying pan and cook about 5 minutes on medium heat.
• Add peanuts and onion and cook until onions are translucent.
• Add garlic, basil, black pepper and red pepper and cook about 2 minutes.
• Add the Soy sauce and Spinach and cook just until spinach is wilted.
• Serve over rice.

The post Spinach, Onion Tofu Stir fry appeared first on Optical Network.

Sesame Tofu recipe

Ingredients:

14 Ounces Extra firm Tofu

¼ Cup cornstarch, for dusting

Canola oil (for frying)

½ cup Sesame seeds, lightly toasted

1 Bunch Scallion, Trimmed and cut into 1-inch pieces

1/3 Cup Honey

3 Tablespoons Finely Minced Gingerroot

3 Tablespoons Tamari Soy Sauce

2 Tablespoons Sesame oil

2 Tablespoons Rice Wine Vinegar

2 Finely Minced Garlic cloves

1-2 Teaspoon Red Chili Pepper flakes

Direction for Preparation of Sesame Tofu:

• Wrap tofu with paper towels and place on a cutting board.
• Put a heavy plate on top to press out liquid for approximately 20 minutes.
• Stir sauce ingredients together in a saucepan.
• Simmer sauce while you cook the tofu.
• Dry drained tofu with paper towels and cube.
• Dust very lightly with cornstarch.
• Heat 1” oil in deep frying pan.
• Fry tofu in 350 degree F oil until golden brown.
• Placed fried tofu in a large bowl and toss with 2/3 cup sauce, sprinkle liberally with sesame seeds and scallions.
• Toss gently.
• Serve remaining sauce for dipping or drizzled over vegetables.

The post Sesame Tofu appeared first on Optical Network.

Ingredients:

Hot cooked rice – 4 cups

Rice vinegar – 1 teaspoon

Soy sauce – ½ teaspoon

Dark sesame oil – ½ teaspoon

Kim fresh Seaweed – 4 sheets

Carrot, Julienned – 1 small

Eggs, beaten – 2

Frozen Spinach, Thawed and Drained – 10 Ounces

Sesame oil – ½ teaspoon

Pickled Yellow radishes – 4 Slices

Sesame seeds, toasted – 1 tablespoon

Direction for Preparation of Kimbap:

• Let rice cool a bit.
• Meanwhile, mix the rice with the vinegar, soy sauce and sesame oil.
• Fry eggs as if it were a pancake.
• Cut egg into strips.
• Mix Spinach with sesame oil and soy sauce.
• To assemble, put rice on a bamboo roller.
• Spread rice over 2/3 of the sheet, lay carrots, spinach and egg on top.
• Sprinkle with sesame seeds and roll like a jelly roll.
• Cut into ½ inch rounds.

The post Kimbap (Korean Rice Rolls) appeared first on Optical Network.