Semolina also known as Rawa, Sooji is a cource flour made from durum wheat. It is widely used for makin Pasta due to high Gluten content.There are mainly two types of semolina.
1- Soft wheat durum used for making idli upma and other coarse dishes
2- Hard whear drum used for making Pasta, Gnocchi.

Culinary Uses:

-It is use for making  couscous and acts as a base for souffle.
-It is used for making indian desserts like Halwa and Kheer.
-Used for making South indian dishes like Idli,Dosa,Upma
-Added to Bread Flour for a little Crust.
-It can be used as an outer coating for frying Fhicken or Fish for an outer crust.

Nutritional Benifits:
It is full of carbohydrates and Protiens, Low in cholestrol and high in Fibre.Being a  high carbohydrate food, it provides lot of energy.It also contains some amount of potassium, calcium and fibre, with some iron, zinc, manganese and copper.




Spinach an edible herb is though to have originated in Persia.Spinach is a very common and healthy herb used in various food stuffs.Spinach first appeared in England and France in the 14th century, probably via Spain, and it gained quick popularity because it appeared in early spring, when other vegetables were scarce.

-Spinach is widely used in culinary as it has a bitter and astringent taste due to         presence of Oxalic acid.
-It is widely used in making omelette,pesto,curries, soups and various sea food. It     is added to Pasta to give it a rich green color.
– Spinach also makes a drool-worthy stuffing to gnocchi, tortellini or ravioli.
-Cheese and spinach go well Hand in Hand.Cooked and pureed spinach makes a       delicious soup.
-Raw spinach leaves make a great and tasty substitute to lettuce when making     s     Sandwich.

Blanch it in hot water for a rich color and Taste.
Don’t be shy with your portions as it reduces on cooking.

Spinach is an excellent source of vitamin K, vitamin A , manganese, foliate, magnesium, iron, copper, vitamin B2, vitamin B6, vitamin E, calcium, potassium, and vitamin C. It is a very good source of dietary fibre, phosphorus, vitamin B1, zinc, protein.


  1. Dietry Value Per 100 gm
    Total Fat 0.4 g
    Saturated fat 0.1 g
    Polyunsaturated fat 0.2 g
    Calories – 23
    Cholesterol 0 mg
    Sodium 79 mg
    Potassium 558 mg
    Total Carbohydrate 3.6 g
    Dietary fiber 2.2 g
    Sugar 0.4 g
    Protein 2.9 g


How to Make Hung Curd ( Greek yoghurt)

Greek yogurt or hung curd
Greek yogurt or hung curd

Learn How to make hung curd or Greek yoghurt at your home step by step with pictures.

STEP 1: Take some Regular yoghurt and add it in a MUSLIN CLOTH  like shown below


STEP 2: Now hold the clothes from its ends and hang it at some place so that it starts draining its water out.


STEP 3: To do it effectively hold it from the centre of the hanging cloth and put some pressure downward so that water gets out more quickly


Once all the water is drained out and it gets a thick cheesy texture get it out from the cloth and your Greek yoghurt is  ready.