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Explore the people, places, events, achievements, struggles and stories that shaped our journey.
Movements, leaders, victories and the continuing fight for equality.
Innovation, patents, science, technology and world-changing contributions.
Pioneers, champions, Negro Leagues, records, activism and excellence.
Meet the people whose lives, choices and achievements shaped the journey.
Black towns, communities, institutions and places where history happened.
Moments that changed communities, movements, institutions and the nation.
In 1968 Shirley Chisholm became the first Black woman elected to the United States Congress. In 1972 she launched a campaign for the Democratic presidential nomination, breaking another political barrier.
MORE →Reflects the personal views, recollections, and perspective of the author, Mike Davis.
This is a personal recollection on the Move fire on May 13, 1985
 | This article needs more citations. (December 2018) |
 Manda roti being prepared on an upturned vessel | |
| Alternative names | Mandige, rumali, or veechu roti |
|---|---|
| Place of origin |  India |
| Associated cuisine | Indian and Pakistani |
| Main ingredients | Atta and maida flour |
Manda roti (also called rumali roti) is a traditional Indian and Pakistani bread. It can be made with cardamom, ghee, sugar and milk. This roti is extremely thin and limp, and served folded like a handkerchief. Manda roti is usually made with a combination of whole-wheat atta flour and white wheaten maida flour and cooked on the convex side of a kadahi. It is also known as veechu roti in Tamil or mandige[1] in other parts of South India.
The word manda roti is a compound of two words: manda and roti. The word manda is derived from the Sanskrit word maṇḍaka and roti from the Sanskrit word roṭikā. Maṇḍaka is a wheat-based flatbread mentioned in Sanskrit literature from religious scriptures like Skanda purāṇa to Pākakalā texts like Bhojanakutūhala. As per Skanda purāṇa, maṇḍaka are thin circular symmetrical flat cakes prepared from wheat flour. In Bhojanakutūhala, the detailed recipe of maṇḍaka describes that they are cooked on an upturned pot.[2] In Madanapala Nighantu, several varieties of mandakas are mentioned which are prepared by adding vikola, karkaṭa, drākṣā and kantakäri, among other ingredients.[3][4]
Mandige or mandage was a delicate baked product; when baked on a heated tile (Kenchu). It was called white-mandige, and when over - heated but still very soft it was ushnavarta-mandige,...
Maṇḍaka (मण्डक) refers to a "thin flat circular cake-like dish" and is mentioned in the Skandapurāņa 2.5.9... Maṇḍaka (मण्डक) is the name of "wheat dish" having Samita as its base ingredient, as described in the 17th century Bhojanakutūjala... Cook these on an upturned pot in low flame. This is called maņdaka.
Mandaka (a type of pastry) Among the mandaka etc., cooked by adding vikola, karkaṭa, drākșā and kantakāri, the former ones are heavier and more nourishing than the latter ones. Mandaka is fried over an earthen pan
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Source: Wikipedia. Article content is retrieved live through the MediaWiki API.
Manda roti (also called rumali roti) is a traditional Indian and Pakistani bread. It can be made with cardamom, ghee, sugar and milk. This roti is extremely thin and limp, and served folded like a handkerchief. Manda roti is usually made with a combination of whole-wheat atta flour and white wheaten maida flour and cooked on the convex side of a kadahi. It is also known as veechu roti in Tamil or mandige in other parts of South India.
Roti (IPA: [ɾoːʈiː]) is a round flatbread originating from the Indian subcontinent. It is commonly consumed in many South Asian, Southeast Asian, Caribbean, East African, and Southeast African countries. It is made from stoneground whole-wheat flour, known as atta, combined into a dough with added water. Its defining characteristic is that it is unleavened. Naan from the Indian subcontinent, by contrast, is a yeast-leavened bread, as is kulcha. Like breads around the world, roti is a staple accompaniment to other foods.
Makki ki roti is a flat unleavened bread made from corn meal (maize flour). Like most rotis in the Indian subcontinent, it is baked on a tava. It is primarily eaten in the Punjab region of India and Pakistan and in Jammu, Himachal Pradesh, Haryana, Rajasthan, Uttar Pradesh, and Uttarakhand in North India; Gujarat and Maharashtra in Western India; and also in Nepal.
Roti canai (/tʃa'naj/), or roti prata (in Singapore), also known as roti chanai and roti cane, is an unleavened flatbread of Indian origin found in the cuisines of Southeast Asia, especially those of Brunei, Indonesia, Malaysia, Singapore, and Thailand. It is typically accompanied by dal or various forms of curry, although it can also be prepared in an array of sweet or savoury adaptations utilising diverse components like meat, eggs, or cheese and dipped in condensed milk as well as paired with mee goreng. It was nominated to the UNESCO Intangible Cultural Heritage List of food and drinks in 2024 by Malaysia, where it was subsequently listed.
Before the 1921 destruction of Tulsa’s Greenwood District, Black residents had created a remarkable center of business and community life. The district included stores, professional offices, entertainment venues and homes owned by Black citizens. Understanding Greenwood means learning what was built—not only what was burned.
MORE →Mae Jemison, aboard Space Shuttle Endeavour in 1992.
