Cassava Sticks

This is a recipe made with cassava which is high in carbohydrate and it has low saturated fat, Cholesterol, and Sodium. High in Vitamin C and Manganese. It tastes great with tomato sauce.

Ingredients
Boiled and peeled cassava – 1cup (mashed)

To grind:
Grated coconut-1 tsp
Cumin seeds (Jeeragam)-1/4 tsp
Dry red chilli -2 nos
Turmeric-a pinch

Mix the following ingredients to make batter:
All purpose flour -1 cup
Hing – a pinch
Chilli powder-1 tsp
Garam Masala- 1/4 tsp

How to make Cassava Sticks

• Grind the above said “To grind” ingredients, add little salt and mix with cassava to make a thick dough.
• Divide the dough into small balls.
• Hold the ball with hands and roll like stick.
• Dip each stick in the batter and roll it in bread crumbs then deep fry in oil until it turns into golden brown color.

Serve with tomato sauce.

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Cassava Biscuits Recipe 2

How about trying a great Cassava Biscuits recipe? You can serve Cassava Biscuits as a yummy Side Dish. Surely, Cassava Biscuits is a recipe one can try out any time.

Ingredients

• 1 cup all-purpose flour
• 1 cup cassava meal, cassava flour, or farina
• 1 tablespoon baking powder
• 2 teaspoons sugar
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon salt
• 1/2 cup lard
• 1 51/3 ounce can evaporated milk

How to make Cassava Biscuits

1. In a mixing bowl stir together flour, cassava meal, baking powder, sugar, cream of tartar, and salt.
2. Cut in lard till the mixture resembles coarse crumbs.
3. Make a well in center.
4. Add milk.
5. Stir just till dough clings together.
6. Knead gently on well floured surface for 10 to 12 strokes.
7. Roll or pat to 1/2 inch thickness.
8. Cut dough with a 21/2 inch biscuit cutter, dipping cutter into flour between cuts.
9. Transfer dough to an ungreased baking sheet.
10. Bake in a 350° oven about 15 minutes or till golden.

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Cassava mites

1 pound cassava
1 / 4 cup oil
2 tablespoons milk
One teaspoon sugar
1 / 2 teaspoon anise (optional)
1 egg

Preparation
Cassava with the coarse side of grater (Paraguay). Mix all ingredients except oil. In a saucepan heat the oil. Pour one tablespoon at a time into the pan, making the spider. Fry the cakes until golden on both sides on both sides. Serve immediately

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Cassava croquettes

The word torreja in Peru isn’t the same than torrija, a fried slice of bread. Torreja is a dish similar to croquette (or croqueta in spanish). Usually the first is used for a deep fried mix of vegetables, flour and eggs; the second includes meat, usually beef. We’ll use “croquettes” for both. With this recipe, you’ll get enough cassava croquettes for 6 people.

Ingredients:

* 1 cup of yellow chili/pepper sauce (or less, if you don’t want it to be so spicy)
* 3 tablespoons of shallots, chopped (the green part)
* 1 1/4 cup of vegetable oil
* 1 tablespoon of lime juice
* 2 eggs
* 1 kg (2.2 lb) of cassava, cooked and pressed
* 1 tablespoon of butter
* 1/2 cup of mozzarella in small pieces
* 1/2 cup of corn kernels, cooked
* 2 tablespoons of chopped cilantro
* 3/4 cup of flour
* Salt
* Pepper

Preparation:

Mix the yellow chili/pepper sauce with the shallots, one tablespoon of oil and lime juice. Season with salt and pepper and keep back.

Beat slightly the eggs and mix with the cassava and butter. Season with salt and add the mozzarella, corn and cilantro. Mix and form the croquettes. Flour them.

Pour the rest of the oil in a frying pan on a medium flame and fry the croquettes until they get browned. Remove from the flame and put over an absorbent paper. Serve the croquettes with a little of sauce.

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Shrimp and creamy cassava sauce

This is a classic dish from the northeastern Brazilian State of Bahia. The cassava comes from my own backyard, it is a pretty easy plant to grow. Cilantro and dende oil make this dish quite fragrant.


Bobó de Camarão (Shrimp and creamy cassava sauce)


500g shrimp, peeled and deveined
250g sweet cassava, peeled and quartered
6 tomatos, peeled, deseeded and chopped
a handful of chives and fresh parsley leaves, chopped
1 lg onion, chopped
3 cloves garlic, chopped
salt to taste
1 red bell pepper, sliced into thin strips
400ml coconut milk
a handful (or two) chopped cilantro
1 cup milk
100ml dende oil (palm tree oil) - add less if you want


Cook the cassava in water to cover in a heavy saucepan over medium-high heat for 30 minutes, until fork tender. When done, puree the cassava in a blender or food processor, adding the coconut milk and 1 cup milk to get a smooth paste. Set aside.
Meanwhile, heat dende oil in a large, heavy saucepan over medium heat. Add the onion and cook 3 minutes. Add garlic, tomatoes, red bell pepper, and cook another 8 minutes. Add chives and parsley, season with salt. Stir in the pureed cassava, cook stirring until the mixture is hot. Add the shrimp and wait until they are cooked through (don't overcook). Taste and add more salt if necessary. Finally, stir in chopped cilantro. Remove from the heat, and serve hot with white rice.

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Good strategy good profit

Well-targeted, strategic marketing engages your audience. It makes a connection with them. When all elements of marketing flow out of a focused marketing and branding strategy, everything works together to reinforce and strengthen your brand image. especially when we talked about consumer good design, starting from your branding will effect to all of your effort, lately I just try to reinforce to the market for my new product

We need to detect which of the many factors surrounding your products, your company, staff, and culture are the essential ones to build your marketing and branding strategy around.

Having the right marketing strategy, will help to grab the customer, not to mention the domino effect that will cause it. Perception also one of the important component for your strategy, It makes sense that the number of company might try harder, so perhaps give better service and have better prices.

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