Whats the difference between cornflower and corn starch? what are their hindi names?

If you mean cornflour and corn starch, they're pretty much the same. Corn starch/flour is very refined so there's absolutely no fiber or other husk remnant, used as a thickener for different foods.





Not sure about their Hindi names but I've seen "Cornflour" used in India while in the US "Corn Starch" is more common. They're the same, and usually sold in small quantities because the starch is used only a spoon at a time in most recipes, unlike wheat flour or some other flour that is the basis of many foods (e.g bread)





Corn meal is of course very different and is made up of dried corn, ground to a coarser powder (than starch)

Whats the difference between cornflower and corn starch? what are their hindi names?
Both flour and cornstarch use the carbohydrate, starch, to thicken sauces. Mixed with cold liquid, starch isn't too thrilling. But add a little heat to the mix and the individual starch granules get to work, absorbing liquid and swelling. By the time the mixture nears boiling, the starch granules will have grown to about ten times their size at room temperature. These swollen starch granules form a thick but tender matrix, which thickens even more as it cools.





Although both flour and cornstarch owe their thickening powers to starch, cornstarch is pure starch, while flour contains starch plus protein. What difference does a little protein make?





Protein takes up volume but contributes little to the thickening power of flour. So, you need about twice as much flour as cornstarch to thicken a sauce. That means flour could be more likely to add an undesirable pasty flavor. And while pure starch becomes transparent as it swells with liquid, the protein in flour reflects light, making a sauce look cloudy. Cloudy, velvet-textured gravy can be delicious, but cornstarch is used more often to thicken fruit pie fillings, creating the gem-like transparency around the fruit.