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According to the FAO, the average minimum daily energy requirement is approximately 8,400 kilojoules (2,000 kcal) per adult and 4,200 kilojoules (1,000 kcal) a child. [3] This data is presented in kilojoules, as most countries today use the SI unit kilojoules as their primary measurement for food energy intake, [ 4 ] with the exception of the ...
Cicer arietinum noir – MHNT. The chickpea or chick pea (Cicer arietinum) is an annual legume of the family Fabaceae, subfamily Faboideae, [2] [3] cultivated for its edible seeds. . Its different types are variously known as gram [4] [5] or Bengal gram; [5] chhola, chhana, chana, or channa; garbanzo [5] or garbanzo bean; or Egyptian pea.
It is generally thought to have originated as street food in the eastern province of Sri Lanka in the 1960s/1970s, as an inexpensive meal for the lower socio-economic classes. The basic roti is made of Gothamba flour , a wheat flour made out of a variety of grains-referring to the white flour, [ 15 ] [ 16 ] also known as wheat roti or gothamba ...
Satui 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. Satui is used in vegetarian cuisine as it can be a source of protein. In Bihar and Nepal, Satui is usually made from dry roasted chickpeas or maize. It is also common for ...
Ceylon cinnamon is the costlier variety and is considered to be a much more upmarket product by those in the West. Sri Lanka exported USD 128 million worth of cinnamon in 2014, which accounted for 28% of global cinnamon exports for that year. [17] Black pepper is the second largest export spice in Sri Lanka. Most black pepper is exported to India.
Another variety of roti popular in Sri Lanka is kottu roti, [20] which is made up of paratha or godamba roti, These are cut into small pieces, [20] small in size and rectangular or square in shape. Then on a square heating pan, vegetables and onions are fried. Eggs, cooked meat, or fish are added to fried vegetables and heated for a few minutes.
A popular street snack in India, Pakistan, Bangladesh, Sri Lanka, and Nepal, it consists of a round, hollow puri, fried crisp and filled with a mixture of flavored water (pani), tamarind chutney, chili, chaat masala, potato, onion, and chickpeas. It is generally small enough to fit completely into one's mouth.
Other flours made from lentils, chickpeas, rice, tapioca, millet or potato are also used. Papadam is typically served as an accompaniment to a meal in India , Pakistan , Bangladesh , Nepal , Sri Lanka and the Caribbean or as an appetizer , often with a dip such as chutneys , or toppings such as chopped onions and chili peppers , or it may be ...