What is sorghum?

One species, Sorghum bicolor, native to Africa with many cultivated forms now, is an important crop worldwide, used for food (as grain and in sorghum syrup or “sorghum molasses”), animal fodder, the production of alcoholic beverages, and biofuels. Most varieties are drought- and heat-tolerant,

and are especially important in arid regions, where the grain is one of the staples for poor and rural people. These varieties form important components of forage in many tropical regions. S. bicoloris an important food crop in Africa, Central America, and South Asia, and is the fifth-most important cereal crop grown in the world.

** source : Wikipedia


What is corn flour?

Corn flour is a type of flour that’s milled from dried whole corn kernels. It contains the hull, germ, and endosperm of the corn and is considered a whole grain flour. Corn flour is usually yellow, but it can also be white or blue depending on the variety of corn it uses. The texture is fine and smooth, similar the whole wheat flour. 

Like all flours, corn flour gives structure to baked goods and other foods. It’s often combined with a binder like eggs to provide shape. Corn flour doesn’t taste very good raw, but cooking—whether it’s baking, frying, or grilling—unlocks its earthy, sweet flavor. Corn flour is extremely versatile, and you can incorporate it into recipes for breads, muffins, waffles, pancakes, battered and fried foods, blinis, and more.

Don't make confusion with ...

  • Cornmeal
  • Cornstarch
  • Masa harina 

Use of corn flour

Corn flour is a versatile ingredient that can enhance the texture and flavor of many foods. Use corn flour as a breading for fried fish or okra, incorporate it into a waffle or pancake batter for a satisfying breakfast,

or bake it into breads, muffins, or cakes. You can also combine corn flour with other flours like cornmeal, all-purpose flour, and whole wheat flour.

** source : Allrecipes


Also known as ...

  • Finger millet 
  • African millet 
  • Red millet 
  • Nachani 
  • Nachni 

What is ragi flour?

Ragi is an annual plant widely grown as a cereal in the arid areas of Africa and Asia. In India, ragi is mostly grown and consumed in Karnataka, Andhra Pradesh, Tamil Nadu, Maharashtra and Goa. 

As a crop and after harvesting, ragi keeps extremely well and is seldom attacked by pests. This eliminates the need for chemical fertilisers and pesticides making it a safe food. 

It is also a cost-effective source of protein, iron, calcium and fibre, which makes in the preferred food of many communities. Notably, it is a rare source of the amino acid methionine. 

The whole grain of ragi may be ground into flour or decorticated before grinding to produce either a fine particle product or flour, which is then used in various traditional foods. The flour may be ground coarsely or finely, depending on individual preference and recipe requirement. 

Uses of ragi flour

  • Ragi flour is made by grinding up the whole ragi grain (red millets) to get a fine powder. In today’s growing health conscious world, the usage of ragi flour is increasing exponentially. It can be used to make everything from snacks and rotis to sweets and breads. 


  • Ragi flour is mostly used in the southern parts of India. They use it to make Ragi Puttu, which is breakfast dish and has a coconut flavour. 


  • Porridge is perhaps the most common way of consuming ragi flour. A past of ragi flour in water is cooked till done, and then enhanced with buttermilk  and salt, or milk and sugar. 


  • This flour can also replace other flours to make other southern dishes like multiflour Idli and Nachni dosa. 


  • Ragi is considered a super grain because it is very nutritious and it is due to this it is used as a replacement to flour in baking. Crispy treats with hummus and multigrain bread are two of many things that can be baked using ragi flour. 
  • It is also used to make an array of healthy snacks varying from Khakhras and Chaklis to upma and dosa. 


  • Since Ragi is gluten free, it can be used in daily cooking for those who want to avoid gluten or are allergic to it. 


  • One can even make nice rotis and parathas with ragi flour. These parathas can also be stuffed with vegetables and proteins like paneer. 


  • Surprisingly, ragi flour is also used to make sweets. A classic sheera can be made much healthier if made with ragi flour. Other sweets that can be are Ragi sheera, nachni ladoo (for pregnant women) and Golpapdi. 


  • In Maharashtra, bhakri, a type of flat bread is prepared using finger millet (ragi) flour 


  • Flour from malted ragi grains can be mixed with milk or yoghurt and had with sugar or salt

** source : Tarladalal


What is water chestnuts?

It is not a nut but a floating aquatic plant that grows in marshes. It is commonly used in Chinese cooking. It is a seasonal fruit that is available only after the monsoon until the start of winter. Devil’s pod, buffalo nut, water caltrop are some of its other names.

It is a knobby edible tuber with a reddish black skin and a white crunchy flesh. The baroquely shaped fruits resemble the head of a bull.

Rinse before use and remove the flesh while being consumed. They have a sweet taste with a slight crunch, somewhat nutty.

Because of their living characteristics, toxic content is formed in the seeds. The fruit is roasted to remove the toxins. While purchasing make sure you buys the ones that look firm and are wrinkle free. Unpeeled chestnuts can last up to a week. They should be stored in the refrigerator.

Use of water chestnuts

Roasted Singhara is consumed as a raw fruit, boiled or is grounded to powder and added as an ingredient in dishes. They are commonly used in Chinese and South East Asian cuisines.

It is dried and made into flour in India. Boiled singharas are sold as a popular street food snack in India.

Singhara fruit and its by-products like the juice and flour are used in cookery and medicine as well.

They are frequently eaten raw or added to stir fries, stuffing and dumplings for texture and it’s sweet flavor. Steamed, the skin takes on a blackened color and it tastes almost like a potato.

** source : Food NDTV


What are oats?

Oats are a whole-grain food, known scientifically as Avena sativa.

Oat groats, the most intact and whole form of oats, take a long time to cook. For this reason, most people prefer rolled, crushed or steel-cut oats. Instant (quick) oats are the most highly processed variety. While they take the shortest time to cook, the texture may be mushy.

Oats are commonly eaten for breakfast as oatmeal, which is made by boiling oats in water or milk. Oatmeal is often referred to as porridge. They’re also often included in muffins, granola bars, cookies and other baked goods.

** source : HealthLine


What is cardamom?

Cardamom is a spice made from the seed pods of various plants in the ginger family. Cardamom pods are spindle-shaped and have a triangular cross-section.

The pods contain a number of seeds, but the entire cardamom pod can be used whole or ground. The seeds are small and black, while the pods differ in color and size by species.