Cereals And Pulses

Amaranth is a rich source of protein and its nutritional value is similar to that of grains as well as green leafy vegetables. Moreover, the nutty, crunchy flavour of amaranth makes for an amazing snack!

Flour, also known as all-purpose or refined flour, is made from wheat grains after removing the brown covering. It is then milled, refined and bleached. It is very common in Indian cuisine specially for various many Indian breads. It is commonly used in baking cakes, pies and other desserts. It may also be used as a thickening agent. It is white an...

Muesli is a type of ready-to-eat cold breakfast cereal. It is made with a combination of oats, fresh or dried fruits, wheat flakes, nuts, seeds etc. It can be mixed with milk, sweetened yogurt, fruit juice and eaten. You can add fresh fruits also if you wish to. It is available in a packaged dry form or it can be made fresh also. The name 'Muesli' ...

Oat is a type of cereal grain grown for its seed. Oats are an annual plant mostly grown in the foothills of Himalayas, Punjab and Uttar Pradesh. They are available throughout the year in per-packaged packs. Most of its taste comes from the roasting process after it has been harvested and cleaned. Oats are rolled or crushed to make oatmeal, a breakf...

It is a popular Indian crop belonging to the grass family, Gramineae. It is similar in appearance to corn. It grows anywhere between 2 8ft tall. It has strong roots which extend up to 2.5mtrs below ground. After wheat, the maximum amount of cultivated land in India is used for growing Jowar. It is grown in warm areas and is used as food as well as...

Rice is a staple in most Indian households. Brown rice is a variety that is un-milled or partly milled and is considered as a whole grain. This means that it contains all the natural components - the bran, germ and endosperm. The basic difference is that white rice is stripped off the first two layers only to be left with the starchy endosperm. On ...

Arborio rice is an Italian short grain rice used to make one of its classic rice dishes called risotto.'Riso' means rice in Italian. Originally it was cultivated in Italy but now its is produced in other places too. It is named after the Arborio town in Italy. It has a pearl like white exterior. After being cooked it tastes creamy, starchy and chew...

It is the by-product from the water chestnut seed. The flour is grounded from the dried ground water chestnuts. For preparing the flour, the nuts are peeled, boiled and finally crushed into flour. It is actually a form of starch.

These are tiny, white, round grains belonging to the millet family. It is an erect plant 60-130 cm tall. In India, cereal grains are not consumed during fasts. Hence, samvat is a popular ingredient during Navratras. While cooking any rice based dish during fasts, samvat or sama grains are used instead, as they do not belong to the rice family but a...

Tapioca is a starch extracted from the cassava plant. It is also called as sago or sabudana. It is made by crushing raw tapioca roots in a tank and the juice obtained is stored till it turns into a paste. This paste is then made into small round white balls through a machine. They are soft, spongy and chewy in taste. The sabudana pearls are easily ...

Also popularly called as semolina or rava, Suji is made from dried durum wheat. The colour of the Rava depends on the quality of wheat. Semolina is usually yellow in colour when made from Durum wheat. When made from softer wheat types, the colour is white. It is available all-year round. Usage It is commonly used in making pasta, puddings, cer...

An extremely nutritious grain pound into very popular flour, ragi is a green tiny seed which is like a grain when raw. It is available round the year and is largely consumed in Africa and Asia. They are roasted to prepare a quick snack. Usage Ragi is grounded to make flour used to prepare roti's which can simply be eaten for their flav...

Murmura is nothing more than puffed rice made by heated rice grains which pops like corn does. It is considered one of the purest cereal products. Usage Murmura is widely used in breakfast cereals puffed rice cakes. It is also a popular street food in many parts of the world. Murmura is blended with jaggery and made into chikki along wi...

Buckwheat grain is the dried and de-husked seed of the plant. The triangular seeds are produced and processed to be used as a grain. Brown in color, it is sold as grain or flour. It has a nutty flavor which means that it can be consumed raw or simply roasted. It light to digest and very filling. It is popularly consumed during the Navratri fasts. ...

These beans are dried and are available throughout the year. They are reddish brown in color and have a kidney like shape. They have a very strong taste and are used in both hot and cold recipes. It is most commonly in Mexican and Indian cuisine to make curries. Types Cannellini Beans These beans are from Italy and creamy whit...

Whole Bengal gram or kala chana is a variety of chickpeas that is used in many cuisines all over the world. But it is most commonly used in India. They are small, dark brown in color and very rich in protein. From sprouted grams till maturity, they are eaten in all stages of their growth. Usage It can be put into salads or made into a curry b...

The green gram is a small, round olive green bean with a sweet flavor and soft texture. The mung or moong bean is the seed of Vigna radiata, belonging to the Indian subcontinent. These are commonly used in South-Asian cuisine. They are yellow in color once the skins are removed. Usage It is mostly consumed as a main dish though sometime...

All-purpose flour, also known as refined flour or simply flour, is made from wheat grains after removing the brown covering. It is then milled, refined and bleached. It is very common in Indian cuisine specially for various many Indian breads. It is commonly used in baking cakes, pies and other desserts. It may also be used as a thickening agent. I...