Singoda

Sowmyah asks: ‘What is singoda flour, where does it come from, and how do I use it?’

My answer: ‘Singoda is Indian Water Chestnut flour. You can make a nice creamy kheer dessert or fried poori breads or chapatis with it on non-grain eating days like ekadasi. I have no exact recipes. Experiment and replace flour with it.

water chestnut flour:

Water chestnut (Trapa bispinosa) is an edible aquatic plant that grows abundantly in the lakes of Kashmir. At Wular Lake it is said to yield 4-5 million kilograms (approximately 4,000-5,000 tons) of nuts annually. These are scooped up from the bottom of the lake in small nets and constitute almost the only food for at least 30,000 persons for five months of the year.

water chestnuts:

Water chestnut has been commercially cultivated in many parts of India from the most ancient times, particularly in the eastern and southern regions. Water chestnut is also known as water nut, horn chestnut, bull nut, and buffalo-head fruit. The plant is commercially cultivated in tropical parts of the world such as Pakistan, Sri Lanka, Indonesia, and Africa.

The plant is abundant in Indonesia, southeast Asia, the southern part of China, and in the eutrophic waters of Japan, Italy and tropical America. It has become naturalized in a few places in the eastern United States, apparently through its use as a decorative aquatic plant.

If you click here you will find a listing of some common names of Indian culinary items, and their English equivalents.’
Posted by Kurma on 20/3/06; 7:09:03 AM

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