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Maida flour. Maida, maida flour, or maida mavu is a type of wheat flour originated from the Indian subcontinent. [1] [2] It is a super-refined [citation needed] wheat flour used in Indian cuisine to make pastries and other bakery items like breads and biscuits. Some maida may have tapioca starch added. [citation needed]
They can be made with cardamom, ghee, sugar and milk. This roti is extremely thin and limp, and served folded like a handkerchief . Manda roti is usually made with a combination of whole-wheat atta flour and white wheaten maida flour and cooked on the convex side of a kadahi .
It is made using immature glutinous rice grains, giving it a distinctive greenish color. It is de-husked first, pounded in a mortar with a pestle, and then toasted or baked until crisp. It has a crunchy exterior with a chewy center. Pinipig is commonly eaten plain, used as toppings in desserts and drinks, or made into cakes. [10] [11] [12] [13]
[2] [3] [4] The sweet filling inside a modak consists of freshly grated coconut and jaggery, while the outer soft shell is made from rice flour or wheat flour mixed with khowa or maida flour. [5] There are two distinct varieties of Modakam, fried and steamed. The steamed version (called Ukadiche Modakam) [6] is often served hot with ghee.
Malpua in Nepal also known as Marpa is specially made in the Kathmandu Valley which uses maida, mashed up ripe bananas, fennel seeds, pepper corns, milk and sugar into a batter and prepared in a similar way as in India. In Pakistan, it is called Malpura, and is very popular breakfast item in Punjab where it is normally consumed with Suji Halwa.
Maida, ghee/oil: Ingredients generally used: Eggs, salt: ... (Tamil: பரோட்டா) is a layered South Asian flatbread made from refined flour, eggs and oil.
Dalda (formerly Dada) was the name of the Dutch company that imported vanaspati ghee into India in the 1930s as a cheap substitute for desi ghee or clarified butter. In British India of those colonial days, desi ghee was considered an expensive product and not easily affordable for the common public.
Today, the most commonly available form is compounded asafoetida, a fine powder containing 30% asafoetida resin, along with rice flour or maida (white wheat flour) and gum arabic. [ citation needed ] Ferula assa-foetida is a monoecious , herbaceous , perennial plant of the family Apiaceae .