Rice & Flours

Semolina is a type of coarse flour made from durum wheat. It is commonly used in the preparation of pasta, couscous, and porridge. Semolina has a slightly yellow color and a slightly gritty texture, and it can be made from either soft or hard wheat varieties.

Semolina is a good source of protein, fiber, and complex carbohydrates, making it a nutritious food. It is also low in fat and sodium, which makes it a healthy choice for those watching their weight and blood pressure.

In cooking, semolina can be used to make a variety of dishes, such as baked goods like cakes and cookies, as well as savory dishes like pilaf and polenta. It is often used as a substitute for all-purpose flour in recipes that require a coarser texture or more structure, such as pizza dough or bread.

Semolina can be found in most grocery stores, usually in the baking or pasta section. It is also available in specialty stores and online retailers.

Poni Boiled Rice is a high-quality, parboiled rice known for its rich aroma, firm texture, and nutritional value. The parboiling process partially boils the rice in the husk, locking in essential nutrients and giving the grains a slightly golden color.

It cooks up fluffy, non-sticky, and retains its shape beautifully – making it perfect for dishes like biryani, jollof rice, fried rice, and everyday meals. Poni Boiled Rice is loved for its long shelf life, natural aroma, and the way it blends health and taste in every grain.

TRS Barley Flour

Ponni boiled rice is a type of rice that is commonly consumed in the southern parts of India, particularly in Tamil Nadu. It is named after the Ponni river, which flows through the region where this variety of rice is grown.

Ponni boiled rice is characterized by its medium-sized grains, which are slightly flattened and have a white color. It is known for its unique flavor, aroma, and texture, and is popular for its ability to absorb flavors and spices well. It is also easy to digest and is a good source of carbohydrates and essential nutrients.

The rice is first parboiled before being polished, which helps retain the nutrients present in the rice. The parboiling process involves partially boiling the rice grains in the husk, which helps in retaining the essential vitamins and minerals. After parboiling, the rice is then dried, dehusked, and polished before it is sold in the market.

Ponni boiled rice is commonly used in dishes like biryani, pulao, and idli. It is also used to make plain boiled rice, which is usually served with curries and other side dishes.