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Makki ki roti. Makki ki roti is a flat unleavened bread made from corn meal (maize flour), [2] primarily eaten in Pakistan, the Jammu region, Himachal Pradesh, Punjab, Haryana, Rajasthan, Uttar Pradesh, and Uttarakhand in North India and Gujarat, Maharashtra in Western India and also in Nepal. [3] Like most rotis in the Indian subcontinent, it ...
Corn starch is a common food ingredient, often used to thicken sauces or soups, and to make corn syrup and other sugars. [3] Corn starch is versatile, easily modified, and finds many uses in industry such as adhesives, in paper products, as an anti-sticking agent, and textile manufacturing. [4] It has medical uses as well, such as to supply ...
The Corn Palace in Mitchell, South Dakota, uses cobs and ears of colored maize to implement a mural design that is recycled annually. [121] The concrete Field of Corn sculpture in Dublin, Ohio depicts hundreds of ears of corn in a grassy field. [122] A maize stalk with two ripe ears is depicted on the reverse of the Croatian 1 lipa coin, minted ...
Cornmeal. Main ingredients. Corn. Cookbook: Cornmeal. Media: Cornmeal. Cornmeal is a meal (coarse flour) ground from dried corn (maize). It is a common staple food and is ground to coarse, medium, and fine consistencies, but it is not as fine as wheat flour can be. [1][2][3] In Mexico and Louisiana, very finely ground cornmeal is referred to as ...
Chuda Ghasa. Rice Flakes (Poha), Sugar powder or Jaggery, Desi Ghee, Grated fresh Coconut, Pepper Powder, big cardamon powder, Dry fruits Optional. Flatten rice/rice flakes, sugar/jaggery, ghee based. Coconut Barfi. Made from coconut, fine ground sugar, ghee, cardamom powder and milk. Coconut and milk based. Jaynagarer Moa.
In western India, sorghum (called jowar, jola, dzonnalu, jwaarie, or jondhahlaa in Gujarati, Kannada, Telugu, Hindi and Marathi languages, respectively; mutthaari, kora, or panjappullu in Malayalam; or cholam in Tamil) has been commonly used with millet flour (called jowari in western India) for hundreds of years to make the local staple, hand ...
Upma, or sanza, a savory dish made across India. Steamed savory semolina rava idlis. Semolina is a common food in West Africa, especially among Nigerians. It is eaten as either lunch or dinner with stew or soup. It is prepared just like eba (cassava flour) or fufu with water and boiled for 5 to 10 minutes.
Sattu (Hindi: सत्तू) is a type of flour, mainly used in India, Nepal, Tibet and Pakistan. Sattu is a type of flour made up of dry roasted and ground pulses and cereals. The dry powder is prepared in various ways as a principal or secondary ingredient of dishes. Sattu is used in vegetarian cuisine as it can be a source of protein.