<p>Palakkadan Matta Rice is an indigenous variety of rice grown in Palakkad district of Kerala, India. It is different from brown rice. It is widely used in Kerala and coastal Karnataka in India and …

<p>Pani Puri Vathal make life easy for all Chaat lovers. Just fry them in oil and watch them become perfect Golgappas – crispy, round, and ready to be filled with potatoes and chickpeas. Nutrient:…

<p>Phool Makhana is the blown seed of the Lotus plant. It looks a little like popcorn. Dried lotus seeds must first be soaked in water overnight prior to use due to their hardness and toughness. …

<p>Poha (flattened rice), also called beaten rice or Chiwda is dehusked rice flattened into flat light dry flakes. Poha or rice flakes swell when added to liquid, whether hot or cold. Poha (Chivda) i…

<p>Ponni Rice is a variety of rice cultivated in Southern India. Ponni literally means Gold in Tamil and also refers to River Kaveri. It is steamed before milling and is partially boiled in the husk …

<p>Also known as Finger millet, Ragi Flour is used to make Indian breads, Dosa's and roti's. Nutrient: Total Fat(1.9g), Saturated Fat(0.5g), Total Carbohydrates(72.3g), Sugar(0g), Protein(7.6g), Sal…

<p>Tapioca is a starch extracted from the cassava root. They are smooth round 'boba' found in the famous bubble tea. They are also used extensively to make khichdi for fasting or as tikkiya. Nutrient…

<p>Idli rice is used to make Idlis. The famous Idli is a healthy savoury cake that is popular throughout India and neighbouring countries. As the name suggests, Idli rice is the main component of mak…