Semolina related to "grits") and is mixed with egg to make "Grießknödel," which can be added to soup. The particles are fairly coarse, between 0.25 and 0.75 millimeters in diameter. In South India, semolina is used to make savory foods, like Rava dosa and Upma. It is sometimes also used to coat slices of fish before it is pan-fried in oil, to give it a crispy coating. In much of North Africa, durum semolina is made into the staple couscous. Semolina is a common food in West Africa, especially among Nigerians. It is eaten as either lunch or dinner with stew
Tahri (dish) Tahri (dish) Tahri (also tehri, tehari or tayari) is a yellow rice dish in Awadhi cuisine. Spices are added to plain cooked rice for flavor and colour. In one version of Tehri, potatoes are added to the rice. However, in many areas of Bangladesh and Pakistan, red meat is also added to the rice to give more flavour, aroma and texture to the dish. This dish is most popular in Bangladesh, Pakistan and North India. "Tehri" and "tehari" are variants on the name given to the vegetarian version of biryani. It was developed for the Hindu bookkeepers of the Muslim