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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]
Cereal names by various Indian languages; Hindi English Botanical name Assamese Bengali Gujarati Kannada Malayalam Marathi Oriya Punjabi Sinhala Tamil Telugu
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.
Pilar Adón - translator from English into Spanish; Jorge Luis Borges – translator of many English, French, and German works into Spanish; Margarita Diez-Colunje y Pombo (1838–1919) – translator from French into Spanish; Xenia Dyakonova – translator from Russian into Spanish; Javier Marías – translator of many English works into Spanish
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.
A woman grinding kasha, an 18th-century drawing by J.-P. Norblin. In Polish, cooked buckwheat groats are referred to as kasza gryczana. Kasza can apply to many kinds of groats: millet (kasza jaglana), barley (kasza jęczmienna), pearl barley (kasza jęczmienna perłowa, pęczak), oats (kasza owsiana), as well as porridge made from farina (kasza manna). [4]
Kanji is also prepared with different grains available in different parts of Karnataka, for example minor millet or pearl millet, [63] [64] finger millet, [65] broken wheat, maize. In coastal districts of Dakshina Kannada and Udupi of Karavali region of Karnataka state, Ganji made from parboiled or red or brown rice or white was staple food of ...
The origin of Satui is the Magadh region of Bihar and Madhesh Province of Nepal. The process of preparing sattu is ancient [5] and it is popular over a wide area of Nepal, Northern and Eastern India, particularly Bihar and its neighbouring states Uttar Pradesh, Jharkhand and East Bengal (now Bangladesh).