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 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:

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:

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.

Ingredients

Boneless chicken 800 gms

Lemon juice 2 tbsp

Red chilly powder 1 tbsp

Red orange color (optional) – few drops

Curd/Yogurt 300 gms

Garlic paste 1 tbsp

Ginger paste 1 tbsp

Garam masala powder 1 tsp

Cumin powder ½ tsp

Butter – For basting

Salt – To taste

Method:

• Cut chicken into small cubes, wash nicely and apply lemon juice and salt to it & leave it.

• Whisk Curd/Yogurt in a bowl and add remaining all the ingredients except butter. Mix well and then keep the chicken pieces in this marinate for 3-4 hours in the refrigerator.

• Put the chicken on to skewers and cook in moderately hot tandoor for about 6 to 8 minutes, baste the chicken pieces with butter and again put in to tandoor and until slightly colored & cooked.

• Remove and serve hot sprinkled with chaat masala.

The post Chicken Tikka appeared first on Optical Network.