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Pearl millet is a summer annual crop well-suited for double cropping and rotations. The grain and forage are valuable as food and feed resources in Africa, Russia, India and China. Today, pearl millet is grown on over 260,000 square kilometres (100,000 sq mi) of land worldwide. It accounts for about 50% of the total world production of millets. [7]
Foxtail millet is an annual grass with slim, vertical, leafy stems which can reach a height of 120–200 cm (3 ft 11 in – 6 ft 7 in).. The seedhead is a dense, hairy panicle 5–30 cm (2 in – 1 ft 0 in) long.
South Asian cuisine encompasses a delectable variety of sub-cuisines and cooking styles that vary very widely, reflecting the diversity of the Indian subcontinent, even though there is a certain centrality to the general ingredients used.
Sajji (Balochi and Urdu: سجی) is a Balochi dish originating from the Balochistan province of Pakistan. [1] [2]Traditional and authentic sajji consists of lamb, marinated only in salt with a few spices.
If finger millet flour and water is used, it is known as kurakkan anama. If coconut milk is added, the dish is called kurakkan kenda. If sago is used, such congee is known as sawu kenda. A special type of congee prepared from the byproducts of coconut oil production is known as pol kiri kenda.
Paspalum scrobiculatum, commonly called kodo millet or koda millet, [1] [2] [3] is an annual grain that is grown primarily in Nepal (not to be confused with ragi (finger millet, Eleusine coracana)) [4] [5] and also in India, Philippines, Indonesia, Vietnam, Thailand, and in West Africa from where it originated.
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In Odisha, Satui or Chatua is made by dry-roasting cashew, almond, millet, barley and chickpea and grinding to a fine flour. The traditional way of preparing sattu involves the use of an iron vessel in which the grains or grams are roasted in sand. Afterwards, they are sieved and then ground into a fine flour.