Ingredients:

• 2-10 oz. pkg. frozen broccoli
• 1 stick marg.
• chopped onion
• 2 cups cooked rice
• 1 can cream of mushroom soup

12 oz. velveeta cheese

Method

Defrost broccoli - melt marg., add onion and pour over broccoli- add soup, mix well. Add rice and mix in cheese. Bake 45 - 60 minutes at 400F

Ingredients

For pathiri:
Rice flour - 3 cup
Water - 3-1/2 cup
Aniseed - 3 teaspoon
Salt - 1 teaspoon
Small onion - 25 - 30 nos.
Coconut - 2 cup

To Marinate The Fish
Mackerel or pomfret - 12 pieces
Red chilly powder - 2 teaspoon
Turmeric powder - 1 teaspoon
Ginger - 1 small piece
Garlic - 4-5 cloves
Salt - As required
Oil - To fry

For The Fish Masala:
Onion - 6nos
Green chillies - 6nos
Ginger - 1 small piece
Tomato - 4nos
Coriander powder - 4 teaspoon
Red chilly powder - 2 teaspoon
Turmeric powder - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Curry leaves - 1 stalk
Salt - To taste
Oil - 2-table spoon

Method:

To marinate the fish:

1. Clean and cut the fish and apply the ginger garlic paste, red chilly powder, turmeric powder and salt
2. Marinate it for 1 hour and fry it in oil and keep aside.

For the fish masala

1. Heat 2-table spoon of oil and saute onion and green chillies.
2. When the onion becomes transparent add ginger and curry leaves.
3. Stir for a while and add coriander powder, chilly powder, and garam masala and turmeric powder.
4. Add the tomatoes and stir well.
5. Add 1/2 cup water and 1 cup of the coconut mixture, which was kept aside.
6. Simmer the flame for a while.
7. Add the fried fish to it and keep on the fire for few more minutes.
8. Remove from fire and cool.

For Pathiri:

1. Boil water and salt add the rice flour and mix well and take it of from fire.
2. Knead the dough well. Keep aside.
3. Grind small onion, aniseed and coconut and keep 1-cup aside.
4. Rest ground small onion, aniseed and coconut knead well to the dough.
5. Oil your palms and shape into small balls and flatten it like a chapathi.
6. Make one more of the same size.
7. Place a piece of fish and some masala on one pathri and spread evenly cover with another pathiri.
8. Press the edges well with oiled fingers.
9. Make the remaining the same way.
10. Place a cooker with water on the fire. Put the lid with holes.
11. Arrange one or two pathiris filled fish in a vessel and steam for 10 minutes or till done.
12. Remove from the vessel and serve hot.

Ingredients

2 cup of cooked rice
1/2 cup of Kimchi with liquid (pickled fermented vegetables)
1 can of drained tuna
salt
pepper
oil
1/4 onion
two eggs

Method

1. Cook rice in a rice cooker.
2. Save Kimchi liquid, and chop Kimchi into small pieces.
3. Fry chopped onion first, and add tuna and Kimchi.
4. Add rice and break the rice with wooden spatula. Add Kimchi liquid as desired.
5. Add salt and pepper for taste.
6. Put rice on a dish and place a fried egg sunny side up on top.

Ingredients

1 cup medium grain rice
1 bunch spring onions finely chopped
1/2 cup small chicken pieces or meat pieces
1 carrot finely chopped
2-3 cabbage leaves finely chopped
6-7 french beans finely chopped
1 tbsp. sesame oil
2 eggs
1 1/2 tsp. soya sauce
1 tsp. chilli sauce

Method:

1. Boil rice till each grain is separate and almost done.
2. Drain. Cool in a plate.
3. Beat eggs together
4. Heat a small amount of oil in a pan
5. Pour in the beaten eggs and pinch of salt
6. Scramble the eggs
7. Keep it aside
8. Heat oil in a wok or pan
9. Add meat /chicken pieces, saute till cook
10. Add vegetables, except spring onions.
11. Stir fry till crisp, add spring onions, salt and sauces.
12. Mix well and pour over the rice.
13. Add the scrambled eggs
14. Mix the rice, eggs and vegetables gently, till evenly coated.
15. Adjust sauces and salt as per taste.
16. Just before serving heat very well. Either heat in oven or microwave.
17. Serve hot with Manchurian vegetable or sweet sour

Ingredients

1 big Chicken (clean and cut into 12 pcs)
600 gm long grain Rice (wash and drain)
960 ml Chicken Stock
3 nips Garlic (chopped finely)
1/2 chicken cube (optional)
2 Screwpine Leaves (knotted)(optional)
2 tbsp Chicken Lard/Oil
1 tbsp Margerine
1/4 tsp Salt

Method for Rice:

1. Take a bit of chicken fat and extract oil. (add the fat in a wok and leave it in the fire. The oil will come out by itself)
2. Throw the fat away and leave the oil in the wok.
3. Add in the margerine and fry the chopped garlic until fragrant.
4. Add in the drained rice and combine the rice with the garlic for 1 -2 minutes.
5. Close fire.
6. Transfer the rice to a rice cooker.
7. Add in the chicken stock, screwpine leaves, crumble the chicken cube and salt.
8. Cook until rice is done.
9. Stir with a fork. (Note: For those who do not want to use the lard, substitute with margerine)

Ingredients

2 bowls cooked cold rice
100g prawns, shelled
100g chicken pieces
3 pips garlic, pounded
3 red chillies, chopped
50g green peas, corns and diced carrots
1 egg beaten
4 tbsp oil

Seasoning
2 tbsp thin soy sauce
1/2 tsp Chinese cooking wine(optional)
Some chopped spring onions for garnishing

Method:

1. Heat oil and saute the garlic.
2. Add prawns and chicken and stir fry until cooked.
3. Add red chillies, rice, green peas,
4. Stir fry until well mixed and hot
5. Add in the seasoning, then the beaten egg and continue to fry until rice is dry.
6. Add salt and pepper.
7. Dish on to plate and garnish with spring onions.