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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 ...
Banga Rice is a traditional Nigerian food prepared with palm fruit like in palm nut soup. [1] [2] [3] The dish is common among the Urhobo people of southern Nigeria.Banga is the juice extracted from palm nut fruit.
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 ...
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: gur, cow ghee, Kanakchur khoi
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.
Poha or POHA may refer to: Poha (rice), flattened rice originating from the Indian subcontinent Pohay, breakfast dish made from flattened rice;
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 ...
Rajma or kidney beans, simmered in a gravy of onions and tomatoes from India. Rājmā [2] [raːdʒmaː] (Hindi: राजमा, Nepali: राजमा, Urdu: راجما), also known as rajmah, rāzmā, or lal lobia, is a vegetarian dish, originating from the Indian subcontinent, consisting of red kidney beans in a thick gravy with many Indian whole spices, and is usually served with rice.