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Blades from southern bull kelp (rimurapa in Māori) [1] [2] [3] species such as Durvillaea antarctica and D. poha (named after the pōhā) [4] [5] were used to construct the bags. [1] The kelp blades have a 'honeycomb' structure, [6] [7] which allows them to be split open, hollowed out (pōhā hau) and inflated into containers.
A popular Indian snack mix, which consists of lightly fried flattened rice also known as poha, spices, curry leaves and nuts. Chole bhature A combination of chana masala (spicy chick peas) and fried bread called bhatura (made of maida flour ), [ 8 ] different varieties of bhature are available, such as aloo bhatura (filled with boiled potato ...
Flattened rice is a breakfast staple in South Asia where it is called Chiura, poha, atukulu, and other names depending on the local language. It is particularly popular in India, Nepal, and Bangladesh. Poha is made by de-husking rice grains and then parboiling or soaking them in hot water for 45 minutes. They are then dried, roasted, and then ...
Poha or POHA may refer to: Poha (rice), flattened rice originating from the Indian subcontinent Pohay, breakfast dish made from flattened rice;
Makka poha or Makai poha is part of Indian Gujarati cuisine. It can also be referred to as corn or maize flakes, but unlike the breakfast cereal cornflakes, these are not ready to eat. It can also be referred to as corn or maize flakes, but unlike the breakfast cereal cornflakes, these are not ready to eat.
Indori poha (poha of Indore) is a flattened rice snack that is likely to have originated in the Indian metropolis of Indore. It contains steamed poha (flattened rice) and is usually served with a unique combination of jalebi (called poha-jalebi combined), sev , usal , sliced onions and fennel seeds.
The beans are rich not only in protein, but in tocopherols (antioxidants that facilitate vitamin-A utilisation in the body). [11] They can be made into milk when blended with water and an emulsifier. [12] Winged bean milk is similar to soy milk, but without the bean-rich flavour. [12] The flavour of raw beans is not unlike that of asparagus.
Various kinds of pulses or legumes make up an important part of Pakistani cuisine. While lentils (called daal) and chickpeas (called channa/chanay ki daal) are popular ingredients in homestyle cooking, they are traditionally considered to be inexpensive food sources. As such, they are typically not served to guests who are invited for dinner or ...