GLOSSARY

INDIAN TERMS USED IN COOKING

A:
Achar ................. pickle

B:
Bhare/bharua .... stuffed
Bharta/bhurta .... mash
Bhuna .................. stir-fried
Burfi/barfi ........... Indian sweet made of milk & other ingredients

C:
Chandi varak ......... edible beaten silver (very thin foil)
Chashni .................. sugar syrup
Chutney ................. spicy side disheaten with snacks
Chenna/paneer ..... Indian cottage cheese

D:
Dahi ..................... yogurt/curd
Dal ....................... pulse/lentil
Dum ..................... cooked in a pot, where lid is sealed with a ring of dough.

G:
Ghee .................... clarified butter

K:
Keema .................. mince meat
Kewra .................. screwpine essence
Khatta ................... sour
Kofta ..................... balls made from vegetables, meat, chicken or fish

M:
Makhan ............... butter
Mawa .................... solidified milk
Mewa .................. dry fruits

P:
Pakora ................ battered and deep fried fritters of vegetables/meats
Panch pooran ..... a mix of cumin, fenugreek, fennel, mustard &; nigella seeds

T:
Tandoor ............... Indian clay oven
Tarka/tadka ........ tempering of food with ghee/oil and cumin, mustard or any other seeds
Tawa ..................... griddle



VEGETABLES

This section provides a translation of some common Indian vegetable names to their English equivalent.

A:Adrak ........................ ginger
Aloo ........................... potato
Arvi / arbi ............... colocasia

B:
Baigan ....................... brinjal / aubergine / eggplant
Band gobhi ............... cabbage

D:
Dhaniya ................... coriander /cilantro /coentro
Dudhi ....................... bottle gourd

G:
Gajar .......................... carrot
Gobhi ......................... cauliflower

H:
Hara pyaz .................. spring onion

I:
Imli ............................. tamarind

K:
Kaddu .......................... pumpkin
Kamal kakri ................ lotus root
Karela ......................... bitter gourd
Khumbi....................... mushroom

L:
Lauki ........................... bottle gourd
Lahsun ........................ garlic
M:

Matar ........................... green peas
Makki .......................... corn
Mirch ........................... chillies
Mooli ........................... radish

N:
Nariyal ......................... coconut
Neembu ........................ lime

P:
Palak ............................ spinach
Patra /arvi patta ........ colocasia leaf
Petha ........................... ash gourd
Pudina ........................ mint leaves
Pyaz .......................... onion

S:
Sarson ...................... mustard
Shakar kand ........... sweet potato
Shalgam ................. turnip
Shimla mirch ..........capsicum

T:
Tamatar ................... tomato
Tori / turai .............. ridge gourd


SPICES & LENTILS

This section provides a translation of some common Indian spices and lentils to their English equivalent.

A:
Anardana ..................... pomegranate seeds
Ajwain ........................ carom seeds
Amchoor powder ....... dry mango powder
Arhar dal / toor dal..... Yellow split lentils

B:
Besan ............................. gram flour
Badam............................ almonds
Badi elaichi .................... Black cardamom

C:
Chakri phool .................. cinnamon
Chuara............................. dry dates
Chana dal ....................... gram flour

D:
Dalchini ..........................cinnamon
Dhaniya ......................... coriander seeds

E:
Elaichi ........................... green cardamom
Garam masala ............ mixed spice

H:
Haldi ............................ turmeric
Hing ............................ asafoetida

I:
Imli .............................tamarind

J:
Jaifal ............................. nutmeg
Javitri .......................... mace
Jeera ............................. cimin seeds

K:
Kabuli chana .................. chick peas
Kaju ................................ cashewnuts
Kalaunji ......................... nigella /onion seeds
Kala namak .................. rock salt
Kali mirch .................... black pepper
Kasoori methi ............. dry fenugreek leaves
Kesar .......................... saffron
Khajur ........................ dates
Khus khus ................... poppy seeds
Kishmish .....................raisins

L:
Lahsun ......................... garlic
Laung .......................... cloves

M:
Maida .......................... white flour
Mirch ........................... chilli
Methi dana ................. fenugreek seeds
Moongphali ................ groundnuts
Moong dal ................. split, skinless green dal

N:
Namak ...................... salt

P:
Pista .......................... pistachio nuts
Poha .......................... flattened rice flakes

R:
Rai ............................. mustard seeds
Rava ......................... semolina
Rajma .......................red kidney beans

S:
Sabudana ................. tapioca
Saunf ....................... fennel / aniseed
Shah jeera ............... caraway seeds
Sonth ....................... dry ginger powder
Sooji ........................ semolina

T:
Tej patta ................ bay leaf
Toor dal ................. yellow split lentils

U:
Urad dal ................. black gram

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