Source: https://www.taste.com.au/recipes/basic-scones/12d869d1-2ac9-44ae-a88d-11354729fcb5

Ingredients: 

1. Plain flour, for dusting

2. 3 cups self raising flour

3. 80g butter, chilled and cubed

4. 1-1 1/4 cups milk

5. Jam, to serve

6. Whipped cream, to serve 

Instructions: 

• Step 1
  Preheat oven to 200°C. Sift self-raising flour into a large bowl.
• Step 2
  Using your fingertips, rub butter into flour until mixture resembles breadcrumbs.
• Step 3
  Make a well in the centre. Add 1 cup of milk. Mix with a flat-bladed knife until mixture forms a soft dough, adding more milk if required. Turn onto a lightly floured surface. Knead gently until smooth (don't knead dough too much or scones will be tough).
• Step 4
  Lightly dust a flat baking tray with plain flour.
• Step 5
  Pat dough into a 2cm-thick round. Using a 5cm (diameter) round cutter, cut out 12 rounds. Press dough together and cut out remaining 4 rounds. Place scones onto prepared baking tray, 1cm apart. Sprinkle tops with a little plain flour. Bake for 20 to 25 minutes or until golden and well risen. Transfer to a wire rack. Serve warm with jam and cream (Whipped cream, to serve).

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Source: https://healthyrecipesblogs.com/pork-meatballs/

 

Ingredients: 

2 lb. ground pork

▢2 teaspoons Diamond Crystal kosher salt (not fine salt)

▢½ teaspoon black pepper

▢2 teaspoons onion powder

▢2 teaspoons garlic powder

▢2 teaspoons sweet paprika

▢1 teaspoons dried thyme

▢1 teaspoon coriander

▢1 teaspoon ground cumin

Instructions: 

1. Preheat your oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper.

2. In a large bowl, use your clean hands to mix together all the ingredients.

3. Shape the mixture into 32 meatballs, each weighing about 1 oz (30 grams). It's easier to shape the meatballs if your hands are wet.

4. Arrange the meatballs in a single layer on the prepared baking sheet.

5. Bake them until browned and cooked through, about 15 minutes.

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 Source: https://www.sbs.com.au/food/recipes/coconut-love-letters-kuih-kapit

Ingredients: 

3 large eggs

200 gm caster sugar

30 gm tapioca flour

150 grice flour, sifted

60 g(½ cup) plain flour, sifted

250 ml(1 cup) coconut cream

120 ml water

Insturctions: 

Resting time 1 hour

Whisk the eggs and sugar in a bowl until well combined. Add the flours and whisk to combine, then add the coconut cream and whisk until a smooth batter forms. Whisk in the water until well combined. Strain the batter through a fine mesh sieve and leave to rest for 1 hour.

Preheat the krumkake or pizzelle maker according to the manufacturer’s instructions. Set the colour setting to number 3. Scoop 2 tablespoons of the batter onto the mould, then cover and cook for 1 minute or until they are golden. Remove the biscuit and quickly fold in half then in half again, then press down lightly and set aside to cool. Repeat with the remaining batter. Store in an airtight container.

 

Note

• I used an electric love letter machine, and only added 1 tablespoon of the batter for each love letter.

• The electric love letter machines can be found at some Chinese, Singaporean or Malaysian specialty stores and are most likely to be purchased online. If you are unable to source one, a pizzelle maker or a flat-waffle-iron will do the trick. 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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 Source: https://www.singaporeanmalaysianrecipes.com/pineapple-tarts-recipe-resepi-kuih-tart/

Ingredients: 

700 g plain flour

1 large egg

1 Tbsp condensed milk at room temperature

400-500 g salted butter, at room temperature (14 oz – 17.5 oz)

1 portion pineapple jam

a bowl with extra plain flour for dusting

Eggless Pineapple Tarts

700 g plain flour

¼ tsp baking powder

70 g condensed milk, at room temperature

1 Tbsp condensed milk, at room temperature PLUS this amount too

400-450 g salted butter, at room temperature (14 oz – 1 lb)

1 portion pineapple jam

a bowl with extra plain flour for dusting

Instructions: 

Making Pineapple Tarts Pastry

• Sift the flour.
• Whisk the egg and condensed milk with a wooden spoon until combined.
• Add 400g (14oz) of the butter and mix in as much as is possible. You will most likely not get a smooth mix, and that's perfectly fine. The only way to get it smooth is with an electric mixer which we are not using here, as you will end up with a dough that's way too soft. It will get smooth as we add the flour.
• Add the sifted flour and mix it in by using cutting motions with your spoon (or pastry cutter), i.e., north-south, east-west. If your dough feels too dry and crumbly, add more butter, bit by bit, but remember, we want to be gentle and not knead the dough. Just use your fingertips, see the video.

  You will probably not need all the butter.
• Now, using your fingers, bring it all together lightly, do not knead.
• Wrap in cling film and place in the fridge for 10 minutes, no longer as the dough will be too brittle.

Rolling, Cutting and Filling Pineapple Tarts

• On a floured surface, roll the dough out to a depth of about ½ cm (⅕ in). Remember to place cling film on the dough before rolling.
• Dust a small amount of flour on the surface of your pastry and very lightly spread it out with your fingers. This will aid in the pastry not sticking to the cutter.
• Using your cutter, cut out shapes (dip in flour!) and place on cookie sheet. If your oven takes 2 trays at once, fill 2 cookie sheets.
• Preheat oven to 160˚C/310˚F (Fan 140°C).
• Fill the tart shells with jam, being careful not to overfill them. To me, they look rather unsightly when the jam is bulging out almost like a ball. Place the dough back in the fridge while filling the cut out tarts.

Bake ’em, Dano

• Bake the pineapple tarts for 15-18 minutes until a pale golden colour, not brown. We are going for a beige look!

  If your oven runs cool, you may need more time, the full 18 minutes. One of my readers had to cook hers for 22 minutes each tray because her tarts were just not browning!

  Also, the thicker your tarts, the more time you will need.

  And, if baking 2 trays at a time, the one on the lower shelf will probably need 2-3 minutes more.
• Repeat the whole rolling, cutting and filling with the rest of the pastry.
• When cool, store in an airtight container at room temperature, every layer lined with baking/parchment paper to prevent sticking. They will keep for 2-3 weeks easily, that is, if they don’t get eaten up first!

Eggless Pineapple Tarts

• Sift the flour and baking powder.
• Beat the butter with a wooden spoon for 30 seconds.
• Add all the condensed milk and mix thoroughly with the wooden spoon.
• Follow the rest of the recipe as above and bake for and additional 3-5 minutes until you get a very light brown golden colour. The reason for the extra cooking time is because they are eggless, they tend to get softer as the days go by, so I like to give them a good crisp start.

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 Low Carb Bak Kwa 

Source: https://nomnomprincess.com/2018/02/12/low-carb-bak-kwa/

Servings: 18 pieces

Time: 1 hour

• Print

Ingredients

• 1 kg pork (I usually get this at the butcher’s and ask for more fatty meat and only minced once)
• 1 cup sweetener (I used Monkfruit sweetener)
• 2 tbsp dark soy sauce
• 2 tbsp Chinese wine (hwa tiao chiew)
• 2 tsp sesame oil
• 2 tsp fish sauce
• 1/2 tsp five spice powder
• 1/2 tsp ground white pepper

Instructions:

1. Mix the dark soy sauce, chinese wine, sesame oil, fish sauce, pepper and five spice powder together. Mix together with the sweetener, then mix through the pork mince well. Refrigerate for at least 4 hours to overnight.
2. Turn the oven on at 150 deg C.
3. Line a baking tray with baking paper or a silicone mat.
4. Cut out 2 pieces of baking paper that fits the size of the baking tray. Place about 1/3 of the pork mince in between 2 pieces of baking paper and roll out carefully to be about 1/2 cm thick in a rectangular shape.
5. Place the pork mince on baking paper into the baking pan. Peel off the top layer of baking paper. Repeat #4 and #5 with another 2 trays.
6. Place a tray of pork mince into the oven for 20 minutes, then remove. Repeat the same for the other trays.
7. With kitchen towels, dab away any liquid that may have oozed from the meat. Then, with a pizza cutter or a knife, slice the large piece of ground meat into 6 pieces. Gently separate the pieces of meat so that there is a little space between them.
8. Bring oven temperature up to 225 deg C, then place the baking tray into the oven for 5 minutes. Remove the tray and flip over the pieces of meat. Bake again for another 5 minutes.
9. Finally flip over again. Bake for the last 2 minutes and be very careful at these stage where the meat is most likely to burn (different ovens may have different roasting effects).
10. Remove and set on a rack to dry out a little and cool down. Keep in an airtight container or eat immediately.

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 Source: Heavenly Fan: https://www.youtube.com/watch?v=vJU_5DNYiqg

INGREDIENTS -------------------- Almond fries: 100g ground almonds (you can use finer almond flour but the texture will be denser and crunchier) 3 tsp xanthan gum (or konjac powder if you have it!) 6 tbsp hot water Coconut flour fries: 50g coconut flour 3 tsp xanthan gum (or konjac powder) 7-8 tbsps hot water DIRECTIONS ------------------- 1. Place ground almonds (or coconut flour) and xanthan gum in a mixing bowl, mix well. Add in hot water and mix/knead the dough till all the ingredients are blended together. Leave to rest for 15 minutes. 2. Roll out the dough till it reaches 1/4 cm thickness, cut it into slim strips (French fries shapes). 3. In a frying pan, add in a generous amount of oil (enough to cover the fries). Maintain medium to low heat. Gently place the dough strips in the pan and fry them till they are golden brown on all sides. Oven method: Place the dough strips on a baking tray (lined with baking sheet and greased with oil). Brush a generous amount of oil on top of the to-be French fries and bake in a 200°C/400°F preheated oven till the fries are golden brown (10-15mins). Toss the fries around in between to make sure they bake evenly on all sides. 4. Transfer the fries to a plate lined with kitchen towels (to remove access oil). Sprinkle with Himalayan salt or sea salt. And enjoy x EASY GARLIC DIP ------------------------- Vegan mayonnaise (or thick vegan yoghurt) Crushed garlic Finely chopped parsley A squeeze of lemon Mix all ingredients together (if you’re using vegan yoghurt, add some salt to season). And enjoy x

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Guest post!

We are making these :D 

Nix has come up with this bread recipe as it is easier to remember to wrap some of the "char siew" that we made.

500gm plain flour

50gm oil

50gm sugar

250gm milk

A dash of salt

7gm yeast 

Open sesame!

Bread maker doing its thing

Let's wait for 1 hour 30 mins ...

...before starting to wrap this beauty!

Let's hope the dough for his hehehe bread comes out right! 

Dough turned out alright. Divided to roll the centres which I have prepared in 30g balls like this: 

Dough 40gm each

We tried two ways of cooking them. 

1.Steam 10min high

2. Proof in 100C oven for 30mins. 

Bake at 180C for 15mins

Verdict: Delicious curry bun. Oops forgot to take photo of the char siew steam bun.

Packed for snacks tomorrow. Kids will love ❤️ it! 😍

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Source: https://tasty.co/recipe/pulled-pork-stuffed-milk-buns

Ingredients

for 9 servings

STARTER

• 3 tablespoons water
• 3 tablespoons whole milk
• 2 tablespoons bread flour

DOUGH

• 3 ¼ cups bread flour(410 g), divided
• ¼ cup sugar(50 g)
• 1 teaspoon salt
• 1 tablespoon instant yeast
• 1 cup whole milk(240 mL), warm to the touch
• ¼ cup unsalted butter(60 g), 1/2 stick, melted
• 1 large egg
• 1 tablespoon vegetable oil
• 1 ¼ cups pulled pork(310 g)
• 1 large egg, mixed with 1 tablespoon milk

Preparation

1. Make the starter: In a small pot over low heat, combine the water, milk, and flour. Stir continuously until a loose paste forms. Remove the pot from the heat and transfer the mixture to a small bowl. Cover with plastic wrap, pressing it directly onto the surface of the starter, and refrigerate for 1 hour, or until cool.
2. Make the dough: In a large bowl, add 2½ cups (300 g) of flour, the sugar, salt, and yeast, and whisk to combine.
3. In a large measuring cup, whisk together the milk, egg, butter, and chilled starter mixture.
4. Gradually pour the milk mixture into the bowl of dry ingredients, using your hands to combine. The dough will be very sticky at this point. If the dough is too wet to knead, gradually add ¾ cup (90 g) of flour, a few tablespoons at a time, until you can knead the dough into a loose ball. Continue to knead the dough for 20 minutes.
5. Cover your hands with the vegetable oil and form the dough into a taut ball. Place the dough into a clean large bowl. Cover with a towel and let rise in a warm place until doubled in size, 60-90 minutes.
6. Transfer the dough to a clean surface and press out to a 9-inch (23 cm) square. Divide the dough into 9 equal squares.
7. Flatten a portion of dough into a circle. Place 2 tablespoons of pulled pork in the center. Pinch the edges of the dough together to seal. Gently roll the dough into a ball and place in a greased 9-inch (23 cm) square baking dish. Repeat with the remaining dough. Cover with a towel and let rise for 45 minutes.
8. Preheat the oven to 350˚F (180˚C).
9. Brush the buns with the egg and milk mixture.
10. Bake the buns for 25 minutes, or until golden brown.
11. Let the buns sit in the pan for 10 minutes.
12. Invert the buns onto a serving plate, and pull apart.
13. Enjoy!

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Source: http://www.singaporehomecooks.com/2015/07/egg-tarts-by-yee-wai-lay-judy-wong.html

Pastry

1) sugar 100g
2) egg 1
3) Butter 175g
4) Plain flour 350g

Custard

1) Whole eggs 6
2) Egg yolks 4
3) Golden syrup 200ml
4) Fresh Milk 200ml
5) water 200ml
6) Honey 2 tsp

Method

1) preheat oven to 180c

2) pastry;
place sugar, eggs & butter in mixer & beat til sugar is just dissolved. Add sifted flour & mix till dough hold together. Divide dough into small portions & press dough evenly onto moulds. Bake at 180c for about 8mins, then remove & let it cool

3) golden syrup;
Dissolve 140g sugar in 120ml water & bring to boil. Add 2 slices of lemon & let it cool

4) custard;
Lightly beat eggs & egg yolks. Combine egg mixture with golden syrup, water, milk & honey. Mix well and strain. Pour into 1/2 baked pastry shells & bake @ 170c till custard is set. To avoid burning custard, release some heat by very briefly opening oven door 1/2way during baking.

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Source: http://nasilemaklover.blogspot.com.au/2014/07/mini-sausage-bread-rolls.html

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Source: http://ieatishootipost.sg/japanese-cheesecake-recipe/

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Source: http://thefussypalate.blogspot.com.au/2015/10/matcha-swiss-roll-cake-with-yuzu-jam.html

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Source: http://www.kidspot.com.au/kitchen/recipes/easy-chocolate-cake-1971?ref=collection_view%2Ceasy-cakes

Plan to try this with my little girl.

Ingredients:
1 cup (150g) self-raising flour, sifted
1/3 cup (50g) cocoa, sifted
1 cup (220g) caster sugar
1/3 cup (80g) butter, softened
1/2 cup (125ml) milk
2 eggs, lightly beaten

Method:
1. Preheat oven to 180°C (160°C fan-forced). Grease and flour or line a 24cm cake tin and set aside.

2. Place all ingredients into a bowl and using a mixer and mix on high for 4 minutes.

3. Pour into cake tin and bake for 35-40 minutes or until the cake springs back when lightly touched in the centre.

Notes:

This recipe is great for when you have to whip up a cake in a hurry.

This recipe work for cupcakes too. Just pour even amounts into 12 patty pans and bake for 12-15 minutes at 180°C (160°C fan-forced).

I have tried this recipe using my blender and food processor. It gives the same great results every time.

This is a great basic recipe. Also try this everyday chocolate cake if you prefer more butter in your cake mix. It also comes with a simple but delish icing.

Need more of a choc fix? This decadent chocolate cake is made with real chocolate and smothered in a rich icing.

Fans of crumbly Flake bars will devour this chocolate cake which is sprinkled in chocolate flakes.    

For a dark chocolate twist on this recipe, try making luscious chocolate cake which is sinfully delicious.

Discover how almond meal in place of flour can give your chocolate cake a lovely texture and taste.

There’s nothing healthy about cake, but this low fat chocolate cake made with diet Greek yoghurt will lesson your guilt!

See how cream cheese and walnuts in chocolate cake is a yummy addition. 

This chocolate basket cake brimming with Easter eggs is the perfect cake to make for Easter. 

This recipe was created by Jennifer Cheung for Kidspot, Australia's best recipe finder.

Use 1 cup (150g) self-raising flour, 1/3 cup (50g) cocoa, 1 cup (220g) caster sugar, 1/3 cup (80g) butter and 1/2 cup (125ml) milk.

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Source: http://www.taste.com.au/recipes/13020/choux+pastry

Tried this. Failed miserably. Wil try it again.

Ingredients:
80ml (1/3 cup) water
40g butter, at room temperature, cubed
50g (1/3 cup) plain flour, sifted
2 eggs, at room temperature
Vegetable oil, to grease

Method:

Step 1
Place water and butter in a saucepan over medium heat. Cook, stirring, for 3-4 minutes or until butter melts and mixture just comes to the boil.

Step 2
Add all the flour to the butter mixture at once and use a wooden spoon to beat until well combined. Place over low heat and cook, stirring, for 1-2 minutes or until the mixture forms a ball and begins to come away from the side of the saucepan. Set aside for 5 minutes to cool slightly. Whisk 1 egg in a small bowl and set aside. Whisk the remaining egg in a small bowl, then add it to the flour mixture, beating well with a wooden spoon. Gradually add a little of the reserved egg and beat until the mixture just falls from the spoon but still holds its shape.

Step 3
Preheat oven to 200°C. Brush a baking tray with oil to lightly grease. Spoon 25-30 teaspoonsful of the mixture onto tray, about 3cm apart. Alternatively, use a pastry bag fitted with a 1.5cm-diameter plain piping nozzle to pipe the profiteroles onto the baking tray. Brush the tops with a little of the remaining egg. Bake in preheated oven for 25 minutes or until the profiteroles are puffed and golden.

Step 4
Remove from oven and turn the oven off. Using a skewer or a small knife, pierce the base (or top) of each profiterole to release the steam. Return the profiteroles to the oven and leave them for 15 minutes to dry out. Remove the profiteroles from the oven and transfer to a wire rack to cool.

Notes:
When making choux, cut the butter into small pieces so it melts quickly and evenly, reducing the amount of water that evaporates. All the flour must be added at once so it cooks evenly. Beat vigorously until them mixture is smooth and comes away from the side of the pan. Do not over-beat. Set the mixture aside to cool slightly so the eggs don't cook when they are beaten in. The amount of egg required varies with each batch. It depends how big the eggs are and how much egg the flour absorbs. Too much egg will make the choux rise unevenly and spread. Not enough egg and the choux will be stodgy.

P.s. picture taken from source with thanks! :)

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Source: http://www.taste.com.au/recipes/20073/bacon+and+cheese+rolls

Ingredients:
450g (3 cups) plain bread flour
1 tablespoon (14g/2 sachets) dried yeast
2 teaspoons caster sugar
1/2 teaspoon salt
250ml (1 cup) warm milk
2 tablespoons melted butter
175g short-cut bacon rashers, finely chopped
120g (1 1/2 cups) coarsely grated cheddar

Method:

Step 1
Combine flour, yeast and sugar in a large bowl. Stir in salt. Make a well in the centre. Add milk and butter.

Step 2
Use a wooden spoon to stir the mixture until well combined, then use your hands to bring the dough together in the bowl. Turn onto a lightly floured surface and knead for 10 minutes or until the dough is smooth and elastic.

Step 3
Brush a large bowl with olive oil to grease. Place the dough in the bowl and cover with a damp tea towel. Set aside in a warm, draught-free place to prove for 45 minutes-1 hour or until the dough has almost doubled in size.

Step 4
Punch down the centre of the dough with your fist. Turn onto a lightly floured surface. Knead for 2 minutes or until the dough is elastic and has returned to its original size.

Step 5
Preheat oven to 190C. Lightly flour a baking tray. Divide the dough into 8 equal portions. Roll each portion into a ball and place, about 5cm apart of your hand to flatten slightly.

Step 6
Sprinkle the bacon and cheddar over the rolls, leaving a 1cm-wide border. Cover with a damp tea towel. Set aside in a warm, draught-free place to prove for 30 minutes or until the dough has almost doubled in size.

Step 7
Bake in oven for 25-30 minutes or until the cheddar melts, and the rolls are golden and sound hollow when tapped on the base. Transfer to a wire rack to cool slightly.

Notes:
Sprinkle the topping over the rolls before the second proving. Leave a 1cm-wide border - otherwise the topping may fall off onto the tray and burn during baking.

Freezing tip: At the end of step 3, set aside to cool completely. Wrap each roll in 2 layers of plastic wrap and 1 layer of foil. Label, date and freeze for up to 3 months. Thaw overnight at room temperature.

P.s. have not tried recipe as do not have bread flour. Plan to try it.
P.s. pic taken from source with thanks! :)

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Source: http://m.allrecipes.com/recipe/6889/cheddar-cheese-straws/

Review:
I put less cayenne pepper. I think i doubled or tripled the baking time cos it did not seem ready.

2 cups all-purpose flour
2 cups shredded sharp Cheddar cheese
3/4 cup margarine
1 teaspoon baking powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 cup water

Method:

1. Preheat oven to 400 degrees F (205 degrees C). Grease or line a baking sheet with parchment paper.

2. Combine the flour, baking powder, cayenne pepper, salt, grated cheese and butter or margarine in a bowl and mix until well combined. Add water a little bit at a time to make a very stiff dough.

3. On a lightly floured surface, roll pieces of the dough into just slightly thicker than pencil shaped sticks. Cut sticks into 4 to 5 inch lengths. Arrange the pieces on the baking sheet.

4. Bake at 400 degrees F (205 degrees C) for 5 minutes or until browned.

P.s. Photo taken from source.

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Source: http://www.cookingcakesandchildren.com/2011/04/april-bake-it-recipe-pizza-rolls/

You can really experiment with your own filling ideas using different meats and vegetables – they’re really versatile.

For the dough

200ml tepid water

1 medium egg

25g butter, softened

250g strong white bread dough

1/4 tsp salt

1 tsp fast action dried yeast

1 tsp dried mixed herbs

For the filling

125g passata/chopped tinned tomatoes (I use chair de tomate)

125g (drained weight) mozzarella, grated

50g cheddar cheese, grated

1 medium slice ham

2 slices salami

2 slices chorizo

I always make my dough in the bread maker as I’m both lazy and often short of time! I put the wet ingredients in first followed by the dry ingredients and then let it run on the dough setting. My bread maker takes about 1 hour 30 minutes on this cycle. You will need to preheat the oven to 200°C about 10-15 minutes before baking.

If you want to make the dough my hand:

1. Sift the flour and salt into a large bowl. Add the dried yeast and dried herbs and mix together.

2. Mix together the water and egg until just combined then gradually add this to the flour along with the softened butter until it comes together to form a soft dough.

3. Turn out the dough onto a lightly floured surface and knead for approximately 8 minutes until it becomes smooth and elastic.

4. Place the dough in a lightly oiled bowl, cover with cling film and place in a warm place to rise for an hour of until it has doubled in size.

5. Gently knock back the dough to get the air out of it them roll it out on a lightly floured surface into a rectangle approximately 30cm by 25cm.

6. Spread the passata/tomatoes over the dough, leaving a small border around the edge. Be careful not to use too much tomato as it can make it go soggy!

7. Chop the meats into small squares and scatter over the tomatoes then top with the grated cheeses.

8. Starting at one of the long edges, roll up the dough like a swiss roll so the filling is sandwiched in the middle. Then chop the roll into 12 even sized pieces and place on a non-stick baking tray (you may like to line it first). You may need to use 2 baking trays as they need space to rise and spread while cooking.

9. Place the baking trays in the preheated oven and bake for around 20-25 minutes until the cheese is bubbling and the dough is golden.

10. Remove the trays from the oven and allow the rolls to cool slightly before removing them to a cooling rack.

They are especially delicious served slightly warm but if you are going to eat them cold they will keep well in an airtight container for a couple of days.

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Source: http://www.tarladalal.com/Spaghetti-Balls-(-Finger-Foods-for-Kids-)-33615r

These balls are an interesting way to eat spaghetti and your little one won’t mess his or her clothes too! chopped vegetables make it more nutritious, while the cheese adds a rich, pleasing flavour. Thoroughly enjoyable!

Preparation Time: 15 mins
Cooking Time: 10 mins
Makes 10 balls

Ingredients

2 tbsp butter
1/4 cup plain flour (maida)
1 cup milk
1/2 cup boiled and chopped spaghetti
1/2 cup boiled and crushed green peas
1/2 tsp green chilli paste
2 tbsp grated processed cheese
1/2 tsp finely chopped celery (ajmoda) , optional
salt to taste
1/4 cup plain flour (maida) mixed with 1/2 cup of water
bread crumbs for rolling
oil for deep-frying

For Servingtomato ketchup

Method

1. Heat the butter in a broad non-stick pan, add the plain flour and cook on a slow flame for 3 to 4 minutes or till it become its light pink in colour, while stirring continuously.
2. Add the milk, mix well and cook on a slow flame, while stirring continuously, for another 4 to 5 minutes or till all the milk is absorbed and the mixture thickens and leaves the sides of the pan. Keep aside to cool.
3. Add the spaghetti, green peas, green chilli paste, cheese, celery and salt and mix well.
4. Divide the mixture into 10 equal portions and shape each portion into a round ball.
5. Dip the balls in the flour mixture and roll it in bread crumbs till they are evenly coated from all the sides.
6. Heat the oil in a kadhai, and deep-fry the balls on a medium flame till they are golden brown in colour from all the sides. Drain on an absorbent paper.
7. Cool slightly and serve immediately with tomato ketchup.

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Source: http://www.tarladalal.com/Crusty-Potato-Fingers-(-Finger-Foods-for-Kids-)-33604r



A super alternative to french fries! crushed cornflakes lend a nice crunchy texture and appearance to the fingers. Since children usually enjoy potatoes, this is likely to be a big hit with them. Dip into tomato ketchup and enjoy this wonderful snack!

Preparation Time: 10 mins
Cooking Time: 20 mins
Makes 4 servings

Ingredients

For The Batter1 cup plain flour (maida)
1 tbsp cornflour
salt to taste

To Be Ground Into A Paste (using Enough Water)1/4 cup finely chopped onions
1 slit green chilli , chopped
1/2" ginger (adrak)
salt to taste

Other Ingredients2 large potatoes
1 cup finely crushed cornflakes or
toasted bread crumbs for coating
oil for deep-frying

For Servingsalsa
tomato ketchup

Method 
For the batter

1. Combine all the ingredients along with the prepared paste in bowl and mix well to make a thick batter, using enough water. Keep aside.

How to proceed

1. Boil a vesselful of water in a deep pan, add the salt and cook till the potatoes are parboiled. Drain and keep aside to cool.
2. Peel the potatoes and cut them into fingers.
3. Dip the potato fingers in the batter and roll out in the crushed corn flakes till they are evenly coated from all the sides.
4. Heat the oil in a kadhai and deep-fry the fingers on a medium flame, a few at a time, till they turn golden brown in colour from all the sides. Drain on absorbent paper.
5. Cool slightly and serve with salsa and tomato ketchup.

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