“Sorghum,” is a cereal grain that belongs to the grass family Poaceae. Sorghum is grown in various regions globally, primarily in warm climates. It is an important cereal crop for food, fodder, and industrial purposes. Sorghum is a good source of carbohydrates, dietary fibre, and various essential nutrients such as iron, magnesium, and B vitamins. Sorghum is naturally gluten-free, making it a suitable grain for individuals with gluten sensitivities or those following a gluten-free diet.
It is a popular vegetarian keema version made with soya granules or meal maker. the recipes are made similar to the mutton or chicken keema where soya granules are minced or chopped finely and sautéed. this dish is ideally served as a side dish to the roti or chapati and makes a complete meal filled with protein.
Soybeans, also known as soya beans, are a versatile and nutritious legume that belongs to the pea family. Soybeans are a rich source of plant-based protein, essential amino acids, dietary fibre, vitamins (including B vitamins), and minerals (such as iron, calcium, and magnesium). Soybeans are considered one of the best plant-based protein sources, making them a crucial component in vegetarian and vegan diets.
Tamarind is a tropical fruit that comes from the tamarind tree (Tamarindus indica). Tamarind pods contain a brown, sticky pulp that surrounds the seeds. The pulp is extracted for culinary use. Tamarind has a unique sweet and sour flavour, which adds a tangy and tart taste to dishes. Tamarind is rich in antioxidants and contains vitamins and minerals, including vitamin C, B vitamins, potassium, and magnesium. It is also believed to aid digestion.
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