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This dish, primarily made with millet, served with stewed vegetables and meat, cooked in a cauldron, remains a part of modern Ukrainian cuisine. [48] In Germany, it is eaten sweet, for example with milk and berries for breakfast. [49] Millet is the main ingredient in bánh đa kê, a Vietnamese sweet snack.
A porridge made with millet. Porridge is a dish made by boiling ground, crushed, or chopped starchy plants (typically grains) in water, milk, [1] or both, with optional flavorings, and is usually served hot in a bowl or dish. It may be served as a sweet or savory dish, depending on the flavourings.
[8] [9] [10] Another popular non vegetarian dish from Rajasthan is Maans ra Soola, which is a kind of spitted or skewered meat. [11] Another dish is Sohita or Soyeta, delectably made from chicken, millets, ginger and chilli. [12] Apart from lamb, chicken and freshwater fish are also cooked; for example Bhuna Kukada and Macchli Jaisamandi. [13]
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Ragi mudde, ragi sangati or kali, colloquially simply referred to as either mudde or hittu which means 'lump' or 'dough', is a finger millet swallow dish of India in the state of Karnataka and Andhra Pradesh (Rayalaseema region). [1] In Tamil Nadu, especially in western Tamil Nadu, it is also called ragi kali.
Below, we’ve put together a list of 10 recipes—including the beloved Caprese—that require only five ingredients or fewer (not counting pantry staples like salt and olive oil).
Tongba is a Sikkimese drink made from fermented millet: warm water is added to the millet and the liquid is consumed. Fermented foods are an integral part of Sikkimese cuisine, comprising 12.6% of total food consumption in the state. Polling indicates that 67.7% of Sikkimese people prepare fermented foods at home rather than purchasing them.