Atta or chakki atta is a wholemeal wheat flour, originating from the Indian subcontinent, used to make flatbreads such as chapati, roti, naan, paratha and puri. It is the most widespread flour in the Indian subcontinent.
Sooji or suji (pronounced soo-jee), semolina and rawa (pronounced ruh-waa) are Hindi words for granulated wheat — and all are from the same powder or flour from wheat. The word semolina is Italian in origin while sooji is the word used for it in North India and Pakistan. Rava is the name for semolina in south India.
Semolina is the coarse purified middling of wheat, popularly called as Sooji or Rava. ... It is made up of durum wheat, which is very light to digest and loses energy very slow and keeps your stomach full for longer time.
Millet Flour is wonderfully nutritious and a good source of protein, essential amino acids and dietary fiber. Millet is also an excellent source of manganese, phosphorus and magnesium.
Thalipeeth bhajani is a traditional Maharashtiran recipe. There will be hardly any Maharashtrian person who doesn’t know or like thalipeeth. It is made by roasting few pulses and cereals with some spiced and ground coarse. This is a healthy recipe too.
One of the oldest and best-known spices in the world, pepper is indigenous to India and is rightly called the "King of Spices". It is a perennial, climbing vine indigenous to the Malabar Coast of India. The hotly pungent spice made from its berries is one of the earliest spices known and is probably the most widely used spice in the world today.