Bambara (starch)

Ingredients
2 cups starch
1 cup water
1 teaspoon salt
1 onion
3 chilly pepper

Steps
1. Mix the starch with water. Ensure their is no lump left.
2. Sieve the batter to remove dirt or sand. Do it twice or trice.
3. Then add seasoning cubes and salt. Add onions and pepper too.
4. Get your tanda(popularly used for frying masa) heat it up and add oil to
each oil. Use your pap spoon to scoop the batter. Add to the holes and
allow to fry then turn it upside down to allow the surface to fry. Serve with
ground pepper.

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 Cabbage bean starch vermicelli
Time: 15minutes
Ingredients
2servings
200 g cabbage
100 g bean starch vermicelli
Garlic
1 consome cube
100 ml water
Lemon liquid
Sesami oil
Steps
1. Cut cabbage into small pieces.
2. Soak bean starch vermicelli in water until it becomes soft.
3. Heat sesami oil in a pan. Fry cabbage in it. Add bean starch vermicelli in
it.
4. Add water, a consome cube and lemon liquid and stir it in the pan.

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 Turkish butter starch cookies
Time: 1 hour
Ingredients
10-12 servings
150 g butter
1 cup ap flour
2.5 cup corn starch
2 eggs
1 cup sugar
Steps
1. Put the butter at room temp into a bowl. Add sugar and beat
2. Now add eggs and beat
3. Now add ap flour and mix nicely
4. Now add corn starch and mix nicely and made dough
5. Now pre heat oven or pateela and make small balls of the dough
6. Place these balls on baking tray and bake for 30-35 minute
7. Delecious buttery flavered ciokies ready

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 Potato Starch Fudge brownies (Gluten and dairy free)

Ingredients
2 eggs
1 ripe banana
1/4 cup sugar (I used palm sugar but any kind will do)
1/2 cup cocoa powder
2 tbsp potato starch/corn starch
Steps
1. Blend eggs and banana
2. Mix sugar and cocoa powder
3. Mix wet and dry ingredients together. Add in potato starch or any other types of
flour you have on hand till the mixture is quite thick.
4. Bake for 180 degrees for 20-25 mins. Let cool completely before cutting. Freezes
well!

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 Owo and Starch
Ingredients
 Meat (I used intestine: shaki, roundabout etc
 Dry fish
 Crayfish
 Pepper
 Palm oil
 Salt
 Seasoning
 Potash
 Local Starch (not the processed one for clothes)
Steps
1. Put your meat on fire and allow it to get cooked. When the meat is done, add
the quantity of water you need depending on how much you want the soup to
be.
2. Wash fish and add. Add in seasoning, salt, crayfish, pepper and palm oil.
Allow it to boil very well for about 5mins depending on the pressure of your
cooking flame. Add very little potash to help it mix properly. Mix little quantity
of starch in water and pour into it as thickener. Cover it to boil for 2mins and
our owo soup is ready.
NOTE; I usually add periwinkles to my owo when adding fish but today, I do
not have periwinkle. It's optional but nice. You can also use garri as thickener
in place of starch but I prefer user starch, it gives better results for me.
3. STARCH; mix your starch with cold water inside a clean pot. Don't let it to be
too light or too thick if not it would make the starch watery or too hard, mix
moderately. Place it on fire, add few drops of oil (it doesn't need much oil).
Keep stirring on fire with a wooden spoon and it would gradually turn into a
thick paste that is cool enough to serve as swallow. Pour into a plate and
serve with the owo soup. Bon Appétit!

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 Fried Tofu Stuffed with Aci (Tapioca Starch)
Time: 20 minutes
Ingredients
 2 servings
 4 tofu (small size 5x5cm)
 8 Tbsp tapioca flour
 1 Tbsp all purpose flour
 1/2 scallion
 1/2 Tsp mushroom/chicken stock powder
 1/4 Tsp salt
 1/4 Tsp coriander powder
 1/8 Tsp white pepper
 100 ml warm water
 Sauce
 4 Tbsp kecap manis (sweet soy sauce)
 1 shallot
 2 small chili
Steps
1. Prepare the ingredients. Divide tofu into triangle shape. Split the middle of tofu
like a pocket. Crush garlic on the mortar and thinly chop scallion.
2. Mix flour, salt, coriander powder, mushroom powder, garlic, white pepper, and
scallion. Pour water little by little until everything mixed. Add more tapioca flour if
needed
3. Preheat oil with medium heat. Stuff tofu with the batter and fry it immediately. Fry
until golden brown about 5-7 minutes.
4. For the sauce, thinly chop chili and shallot, then mix it with sweet soy sauce.
5. Fried Tofu Stuffed with Aci is ready to serve.

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 Fereni Starch Pudding
:Time: 20mins
Ingredient
 ⅔ cup cornstarch
 2 cups milk
 6 whole cardamom seeds
 ½ cup ground almonds
 rosewater to taste
 ¼ cup white sugar, or to taste
 ¼ cup blanched slivered almonds
Directions
Step 1
Dissolve cornstarch in 1 cup of cold milk.
Step 2
Bring remaining 1 cup milk to boil with cardamom and ground almonds. Reduce heat to
medium, and whisk in cornstarch mixture.
Step 3
Add sugar and rosewater to taste. Allow the mixture to boil for about 3 more minutes on
medium heat, stirring constantly. Remove cardamom seeds from the mixture and pour it
into serving dishes. Garnish with slivered almonds and serve warm or cold. Enjoy!

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 Resistant Starch Bacon And Ranch Potato Salad

Ingredients
 1½ pounds red potatoes
 1 cup sour cream
 ½ cup raw cheddar cheese
 ½ cup green onions
 12 ounces bacon (cooked and crumbled into pieces)
 2½ teaspoons dried parsley
 1½ teaspoons onion powder
 1½ teaspoons dried basil
 ¼ teaspoon garlic powder
 ¾ teaspoon sea salt (or more to taste)
 ¼ teaspoon black pepper
Instructions
1. The day before you want to serve this potato salad, place the potatoes in a pot
and along with cold water that covers the potatoes by about two inches.
Generously salt the water and bring to a boil. Reduce heat to a medium simmer
and allow potatoes to cook until they're tender. The amount of time will vary
based on the size of the potato, but it usually takes somewhere between 20-30
minutes. When tender, remove the potatoes from the pot and place in the fridge
to cool overnight.
2. The next day, cook the bacon and set aside. Stir the parsley, onion powder,
basil, garlic powder, salt and pepper into the sour cream. Chop the potatoes into
pieces and place in a bowl. Add 1/2 cup green onions, raw cheddar, bacon and
sour cream mixture and stir until well-combined.

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 Veggie-Packed Potato Salad
Ingredients
 1 1/2 pounds red-skinned potatoes, cut into large bite-sized pieces
 4 ounces snow peas, trimmed and cut into bite-sized pieces (about 1 1/4 cups)
 3 tablespoons extra virgin olive oil
 3 tablespoons seasoned rice vinegar
 1/2 teaspoon kosher salt
 1/4 teaspoon black pepper
 1 teaspoon Dijon mustard
 4 scallions, chopped (about 1/2 cup)
 1 cup chopped red or orange bell pepper
 1/2 cup chopped parsley
Instructions
1. Place the potatoes in a large saucepan and cover with water. Bring to a boil, then
reduce the heat so the water bubbles gently. Cook until the potatoes are nearly
at desired tenderness, about 10 minutes. Just before the potatoes reach the
desired tenderness, drop the snow peas into the pot and cook for 30-60 seconds.
The snow peas should still have a bit of crunch. Drain and rinse in cold water to
stop the cooking process.
2. While the potatoes are cooking, whisk the oil, vinegar, salt, pepper and mustard
together.

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 3. Once the potatoes and snow peas are well drained, put them in a large bowl with
the scallions, bell pepper and parsley. Pour the dressing over the potatoes and
vegetables and mix gently. Chill well before serving.

Potato Starch Cake with Almonds

Ingredients
 3 eggs
 125 grams butter (at room temperature or softened in the microwave)
 200 grams sugar
 250 grams potato starch
 50 grams almonds
 2 teaspoons baking powder
Directions
1. Preheat oven to 180 degrees Celsius.
2. Grease a small bundt cake pan with margarine and sprinkle with flour. Set aside.
3. Separate the yolks from the whites. Whisk the egg whites until they are firm and
set aside.
4. Whisk the butter well with the sugar until obtaining a very soft cream.
5. Add the potato starch, the egg yolks, the almonds, and the baking powder. Beat
until the dough gets soft.
6. Add this dough to the egg whites and roll gently, without stirring, rolling from
bottom to top.

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 7. Place the dough in the mold and bake for about 30 minutes. Remove from the
oven and unmold.

Cocopops cereal bar

Ingredients
 12+ servings
 30 g butter
 100 g marshmallows
 150 g cocopops cereal

Steps
1. Melt the butter in a microwave for approximately 30 seconds on full power.
2. Add marshmallows and pop back into the microwave for a further 30 seconds on
full power.
3. Pour over cocopops cereal and mix well. Spoon into a lined baking tray and allow
it to set at room temperature for at least 30 minutes.
4. Cut into slices or bite-sized pieces. Store in an airtight container. Enjoy.

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 Keto cereal
Ingredients
 2 cups almond flour
 1 scoop pro. Powder I used ‫( حليب ناشف‬dry milk)
 2 tablespoon cinnamon
 1/2 tablespoon xanthin gum
 1/2 tablespoon baking soda
 1/4 tablespoon salt
 6 tablespoon butter
 6 tablespoon sweetener
 1 egg
 1/4 teaspoon vanilla

Steps
1. Mix the dry ingredients
2. Mix the wet ingredients make sure they room temperature
3. Using electric mixer mix all make a dough and refrigerate for an hour
4. Roll the dough over paper parchment and fork it all and slice squares reheat
oven 350 f and cook for 13 minutes let it cool at least hour
5. Enjoy with almond milk

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 No bake cereal bars/cookies
Time: 1 hr 30 mins
Ingredients
 5 cups corn flakes cereal
 1 cup corn syrup
 1 cup peanut butter
 1 cup Granulated sugar

Steps
1. Add your cereal and all your ingredients to a bowl. Some do their ingredients in
another bowl then add it to the cereal, but I’ve found this way to be the easiest.
2. Once it’s all completely mixed you can either use a spoon and make cookie
shapes, or flatten it on to your pan then cut it later. Be sure to line your pan with
parchment paper.
3. Let sit in the fridge for one hour then serve

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 Cereal Chicken
Time: 1 hour
Ingredients
 Chicken marinade
 6 small chicken thigh (cut diced)
 1 tbsp shaoxing wine
 1 tsp soy sauce
 Salt
 Pepper
 Corn starch
 Egg (beaten)
 Cereal
 Nestum cereal
 leaves Curry
 1 red chilli (sliced)
 Butter
 Sugar
Steps
1. Marinade the chicken for about 30 minutes, then deep fried.
2. Heat a pan, put on butter, fry the curry leaves and chilli. Then add the cereal in.
Add some sugar for sweeter taste, and stir to avoid burn.
3. As soon as the chicken been fried, mix it with the cereal.

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 Cereal Prawns

Ingredients
 1 cup cereal
 1 tbsp milk powder
 To taste salt
 To taste pepper
 3 tbsp white sugar
 As needed butter
 1 egg
 As needed flour

Steps
1. Coat the shrimp with egg and flour to fry and set aside
2. Sautee butter, 1 Table spoon of milk powder, 1cup of cereal, salt, pepper,
and 3 T white sugar

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 Mixed cereals
Ingredients
 Raisin
 Oats
 Fried Almonds
 Walnuts
 Peeled groundnuts

Steps
1. Crush all the cereals, almonds, walnuts and groundnuts
2. Mix all the crushed cereals in a big bowl add oats and raisin
3. Add milk, boiled or cold milk

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 Eggless Pancake Cereals
Time: 15 mins 4 cooksnaps
Dry Ingredients
 1 cup flour(maida)  3/4 cup buttermilk
 1 tsp sugar  Garnish/serve with
 1 tsp baking powder  Maple syrup/chocolate
 1/4 tsp baking soda sauce/honey
 Wet Ingredients  Fresh fruits
 1 tsp butter  Dried fruits

Steps
1. In a bowl, combine all the dry ingredients: flour, sugar, salt, baking powder and
baking soda. Mix well.
2. In another bowl, combine buttermilk and butter/oil. Whisk.
3. Add the mixture of butter and buttermilk to the dry ingredients and mix using a
spatula. Don’t overmix.
4. Heat a non-stick pan on medium flame, and using a ladle/spoon, pour the batter.
5. Cook until bubbles appear on the face of the pancake. Then flip and cook for
another minute or so.
Note:
1. I used regular butter, and hence, didn’t add any salt. If using unsalted butter,
add a small pinch of butter.
2. Buttermilk VS milk: Buttermilk has a higher acid content than milk, which is
why it produces fluffier, lighter pancakes. If unavailable, use milk.
3. Always use a heavy griddle/cast iron/non-stick pan to make pancakes. Even
heating in these is what will give the pancakes an even, golden brown layer.

17
 Dalia Cereals

Ingredients
 1 cup Broken wheat(dalia)
 2 tablespoon sweet corn
 1 tablespoon ghee
 1 teaspoon Jeera/cumin seeds
 1/2 cup udad dal
 1/2 cup chana dal
 1 green chilli
 2 whole red chilli
 to taste Salt
 handful curry leaves
 1 tsp red chilli powder

Steps
1. Take ghee in a cooker, add jeera, two kinds of dal, Chillies and Kadi Patta
allowed to crackle.
2. Add Daliya fry for 10 minutes in low flame, add 2 cups of water,sweet corn and
salt.
3. Add red chilli powder cover the lid and cook for two whistles.after that serve hot.

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 Sweet cereals idlis

Time: 15 mins 1 cooksnap

Ingredients
 1 cup semolina
 1/2 cup milk powder
 1 tsp baking powder
 2 tsp oil
 To taste sugar
 1/2 cup cereal
 1 tsp elachi( cardamom) powder
 1/2 tsp vanilla essence
 1/2 cup water
 pinch salt
 as needed coconut powder
Steps
1. In a bowl add semolina,milk,salt,sugar, elaiiti powder,vanilla baking powder and
cereals add water to form a consistant batter.
2. Put water in steamer,grease mould wz butter, add batter let cook 4 to 5 mins.
3. Take out sprinkle coconut powder let cooldown.should not be 2 dry but spongy.

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 Cereals
Time: 5 minutes 1 cooksnap
Ingredients
 Cereals
 Milk
 Almonds
 Cashew
 Wallnut
 Raisin
Steps
1. Firstly take warm milk in a big bowl
2. Add cereals in to the milk
3. Add walnut, raisin, almond, and cashew

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