Semolina is then ground into flour. This greatly simplifies the process of separating the endosperm from the bran and germ, as well as making it possible to separate the endosperm into different grades because the inner part of the endosperm tends to break down into smaller pieces than the outer part. Different grades of flour can thus be produced. Semolina made from durum wheat is yellow in color. Semolina is often used as the base for dried products such as couscous, which is made by mixing roughly 2 parts semolina with 1 part durum flour (finely ground semolina). Broadly speaking, meal
Dogra with them against the Sikhs. Wheat, maize and bajra are staple food besides rice, cereals and a tangier preparation made out of mango or tamarind popularly known as "maani". The whole dish is called "dal puth maani" and is savoured as a combination. "Mitha madra" is a favourite and is cooked from milk, dry fruits, and semolina. Preparations of "rajmash" (a special variety of red kidney beans); "auria" a dish of curd fermented by rye; "ambal" made from pumpkin, jaggery and tamarind are favourites, especially during ceremonial cooking. The expert cooks are called "Siyans", usually Brahmins. "Kalari" is a milk