Glossary English to Hindi.

Indian foods Cooking

Spices and Herbs (Masala)
English Name
Alkanet Root Alum Anise Seed Arrowroot Asafoetida Basil Holy Bay Leaf Indian Black Cumin Black Mustard Seeds Black Mustard seeds Cracked Black Peppercorn Black Rock salt Cardamom Black Cardamom Green Carom Seed Cassia Cayenne Pepper Celery seeds Cilantro Citric Acid Cinnamon Cloves Coriander seeds Cumin seeds Curry Leaf Dill Fennel Fenugreek Leaves dried Fenugreek seeds Garcinia indica Garlic Fresh Ginger Fresh rhizome Ginger Dried rhizome

Hindi Name
Ratan Jot Fitkari, Phitkari Choti Saunf, Suwa, Shopa Paniphal, Tikora Hing Tulsi Tej Patta Shahi Jeera, Himali Jeera, Kala Jeera Rai Rai Kuria Kali Mirch Sanchal, Kala Namak Bari Elaichi Choti Elaichi Ajwain Jangli Dalchini Lal Mirch Ajmud Hara Dhania Patta Nimboo Phool, Saji na Phool Dalchini Laung, Lavang Dhania Jeera Meetha Neem Patta, Kari Patta Soa Moti Saunf, Saunf Kasoori Methi Methi Daane Kokum Lassun Adrak Saunth

Gold leaf edible Gum Katira Sap Green Chili Honey Illaichi Licorice Lime Pickling Long Pepper Lotus seed pops Jaggery Mace Mango powder Mustard Seeds Mustard Seeds cracked Mustard Oil Nigella Nutmeg Onion Paprika (Kashmiri Paprika) Peppermint fresh Pomegranate seeds Poppy Seeds Red Chili Rose Rose water Sage Saffron Salt Salt Sea Salt Sanchal Black Scallion Screwpine essence Sesame Shallot Silver edible leaf Star Anis Sugar Sumac Tamarind Turmeric Turmeric - Fresh rhizome Thyme

Sona Varak Gond Katira Hari Mirch, I use Serrano Shahad Chhoti elaichi Mulathi, Jethi-madh Paan-Choona Pippali Makhna Gur, Raw sugar cake Sources: Sugar cane, Palm Javitri Amchoor, Amchur .... Dried Tart Green Mango Powder Sarson, Rai Rai Kuria Sarson Tel Kalonji Jaifal Piyaz Degi Mirch Podina Anar-daana Khuskhus Lal Mirch Gulab Gulab jal Kamarkas Kesar, Zaafraan Namak Saindha Namak Kala Namak Hara Piyaz Kewra Til Gandana Chandi Varak Chakraphool Chini Sumaq Imli Haldi Kachi Haldi Ajwain ke phool for substitution purposes only

Vinegar White Pepper Yeast Live sour dough Yeast

Essence (generic)
Rose Essence Screwpine Essence Vetiver Essence Top Of Page

Sirka Safed Mirch Khameer Samunder Jhag, Cuttle Stone soft rock, Toddy Khusboo, Attar, Ruh, Ittar Gulab-Jal Kewra Khas

Dried Fruits and Nuts (Mewa)

English Name Dried Fruits
Apricot dried Dates Dates Dry skin Fig Gooseberry Indian (Emblica) Prunes Raisins Raisins seedless yellow

Hindi Name
Khumani Khajoor Chhohara Anjeer Amla Manukka Kishmish Sultana Badaam Kharbooza ke beej Kajoo Naarial Khopra Alsi Makhana Mungphali Chilgoza Pista Chironghi Kaddu Beej Kusam Kusumbo Til Sooraj-mukhi Tarbooj ke beej Akhroat/ Akhrot

Nuts and Seeds

Almonds Cantaloupe seed Cashews Coconut Flaxseeds Gorgon Nut Puffed Kernel Peanuts Pine Nuts Pistachio Nuts Pistachio Soft Pumpkin seeds Safflower Sesame Seed Sunflower Watermelon seed Walnuts Top Of Page

Fruits (Phal)
Apple Seb

Apricot Avocado Banana Cantaloupe Cranberry Fig Gooseberry Cape Grapes Grapefruit Guavas Jackfruit Java Plum Lime Loquat Lychee Mango Mulberry Natal Plum Olives Orange Orange - Navel Papaya Peach Pear Pineapple Plum Pomegranate Sapodilla Plum, Sapota Star fruit Sugar cane Sweet Lime Watermelon Top Of Page Barley Buckwheat Cracked Wheat Cream of Wheat Farina Flour Flour - Bread

Zard-aloo Makhanphal Kela Kharbooja Karonda. In realty, Karonda is 'Natal Plum' Anjir Rasbhari Angoor Chakutra Amrood Kathal Jamoon Nimboo, Lemon does not exist but same as Nimboo Lokat Leechee Aam Shehtoot Karonda Zetoon Santra Mosambi Papeeta Aadoo Nashpati Anna-naas Aloo-bukhaara Anar Chickoo Kamrakh Ganna Musambi Tarbooj

Grains Lentils Flours

Jaun Kuttu Dalia Sooji Sooji Atta Atta. Durum wheat whole-meal whole-grain flour

Flour - Chickpea Flour - Pastry, All purpose Maize Millet - Barnyard Millet - Finger Millet - Foxtail Millet - Great, Sorghum Millet - Little Millet - Pearl, Spiked Oats Rice Rice flattened flakes Rice puffed Semolina Sorghum Tapioca (Cassava) Vermicelli Wheat Wheat flour

Besan Maida. Super refined soft wheat flour Makki Jhungori Ragi Kheri Jowar Kodo Bajara Vilaiti Jaun Chawal Chewara, Poha Murmura Sooji, Rava Jowar Saboo-daana Seviyan Gehoon Gehoon Atta Safed Rajma Urad Chana, Desi Chana, Kabuli Chana Vaal, Sem Matar Dal Kabuli Chana Moong Rajma Masoor Arhar, Toor Bhatma Sabut Dal Chana Dal Dhuli

Legume Beans
Alubia Black Matpe (Black beans) Chickpea Fava Field pea split Garbanzo Beans Mung Beans Red Kidney Bean Lentil Pigeon peas Soya bean Whole beans Split beans Split skinless black chickpeas Decorticated Skinless beans Top Of Page

Meats Fowls Fish Oragns

Meats
Beef Cow Gai ka Gosht Gai

Goat Meat generic Pork Rabbit Venison

Bakra ka Gosht Gosht Sooer ka Gosht Khargosh Hiran ka Gosht Murghi Chooza Battakh Anda Bada-Battakh Bada-Teetar Teeter Kabutar Battar Haddi Bheja, Magaz Paya Sir, Matha Dil Vajri Gurda Raan Kaleja Phaypara Guda Keema Ojhari, But Bhuri Tilli Kapura Zabaan, Jeeb Khiri Bombil,Bumallo. Pabda, Puptai Rohu, Rui Sa-ngtam Tisario Gobro

Fowl
Chicken Squab Duck Egg Goose Guinea fowl Partridge Pigeon Quail grey

Parts Organs
Bone Brains Feet (Trotters) Head Heart Intestines Kidney Leg Liver Lung Marrow Minced ?ground Meat Stomach Stomach Skin Spleen Testicles Tongue Udder

Fish Seafood
Bombay Duck Butter Fish Indian Carp varieties Cat Fish Clams Cod Rock

Crabs Fish generic Herring King Fish Lady Fish Mackerel Mullet Mussels Oyster Pearl Spot Perch Climbing Pomfret Pomfret,silver Prawn Red Snapper Roe Salmon Indian Sardines Sawfish Shark Shad Indian Silver belley Snake head Sole Sorrel Red Squid Tuna Turbot - Indian Turtle White bait Top Of Page Aloe Vera Beans-Cluster fresh Beans-French fresh Aubergine, Brinjal, Eggplant Beet root Bell Pepper, Capsicum Celery Cabbage

Keka-daa, Kurlya Machli Bhing Surmai, Visonu Kane, Nogli Bangda Boi, Parshey, Andawari, Shevto Teesari Kalva Karimeen Koi Machli Pa-mple-t Chandava Jhinga, Chingri, Chemen, Sungat Rane Machli Anda Raavas Pedvey Kandere Moree, Zori Llish Hilsa Surgutta Murrai Repti, Morrul Chukka Sag Ma-nkyo, Samudra-pheni (or feni) Chura Kuppa machli Kachhua Katai

Vegetables (Subzi)
Gawar Patha Guar ki phali Pharas Beans Baingan. Native of India over 20 varieties Chukandar Simla Mirch Ajmud Bandh-Gobi, Patta-Gobi

Carrot Cauliflower Cilantro Colocasia, Taro, Eddo Corn Kernel Corn on the cob Cowpea Cucumber Cucumber English Skinny Gourd - Ash Gourd - Bitter Gourd - Bottle Gourd - Ridged Gourd - Snake Jackfruit Kohl Rabi Lotus stem Mushrooms Mustard Greens Natal Plum Okra Onion Peas Green Peppermint Leaves Fresh Potato Pumpkin (British, Australian) Radish Red Sorrel Scallion Spinach Sweet Potato Tomato Turnip Water Chestnuts Indian Top Of Page

Gaajar Phool-Gobi, Gobi Hara Dhania Arbi, Arvi Makki Bhutta Lobhia Kheera Kakri Petha Karela Ghiya. Lauki Torai Chichinda Kathal Ganth Gobhi Bhein, Kamal Kakri Khumbi Sarson Patta Karonda Bhindi Piyaaz Mattar Hara Podina Aloo Kaddu. American butternut or winter squash Mooli Chukka Leaves Hari Piyaz Paalak Shakar-kandi Tamatar Shalgam Singhaara

Taste Expressions
Aroma Bad Burnt Bland Khush-boo, Sugandh Kharaab Jalaa Feeka

Cold Fresh Good Gravy Hot Mash Raw Reeks Ripe Rotten Salty Savory Sharp Sour Stale Sweet Tasty Top Of Page

Thunda Taaza Bhariya ... "Achha is just okay" Tari, Rasa, Salan, Shorba Garam Bharta Kuchaa Bad-boo Pukka Galaa Namkeen Chat-pata Teekha Khatta Baasi Meetha Swaad

Kitchenware
Hindi Name
Angithi Atta Chhalni Bartan Bawarchi-Khana Belan Bhatti Bhigona Bonti Chakla Chakki Chakku Chalini Chamcha Chamchi Chhuri Chimta Chulha Degchi Donga

English/Explanation
Portable Cooking stove converted Galvanized Bucket, Uses charcoal Flour sifter Cookware, Cooking utensils, Tableware Kitchen Rolling pin Large cooking stove made of bricks and clay. To prepare foods in bulk Cooking pot with a lid Curved blade mounted on wooden platform. Stone rolling board Hand operated stone mill to grind grains to make flour Knife Sieve Large Spoon (Approximately Tablespoon) Small Spoon (Approximately half teaspoon) Double edge double curve blade knife Tongs U-shaped traditional stove Brass or Copper cooking pot, narrow neck, round bottom Large mixing or serving bowl

Gandasa Ghara Handi Hamam Dasta Imrit Baan Kaddu Kas Kalchhi Kanta Karahi Katori Palta Pirich Piyali Piyalu Rasoi-Ghar Sancha Seekh Sil Batta Surahi Tandoor Tarazoo Tashtari Tawa Thal Thali Tokani Top Of Page Chach, Mattha Chenna Dahi Doodh Ghee Khoya Kheer Lassi Makhan Malai Paneer Raita

Cleaver Large earthen pot to store food or water Earthen cooking pot, narrow neck, round bottom, wide-mouth Mortar & Pestle. Pickling Crock made of Porcelain Grater Spoon Ladle Fork Traditional Indian Wok. Small curry bowl Turner Saucer (Plate under cup) Small tea cup Large tea cup Kitchen Mould Skewer Flat black stone and a Triangular Stone to crush spices with Long neck earthen pot used to store water Drum shaped clay oven Weigh Scale Plate, a small version of Thali Iron griddle to make bread A large round platter used to display bulk foods, a large version of Thali Round platter to serve complete meal or conduct Puja Brass Water pitcher, form factor same as Degchi but much larger

Common Dairy Products

Churned homemade Yogurt with butter removed Cheese similar to small curd cheese Homemade Yogurt Milk Rendered butter Reduced whole milk Rice Pudding Churned homemade Yogurt Butter Cream Cheese similar to farmer's pot cheese Cold Yogurt Soup

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Common Breads
Baati Bhature Chapati Kulcha Naan Paratha Phulka Poori Poori Loach Roomali Roti Roti Missy Roti Makki Top Of Page Bread looking like bun cooked over ambers in Rajasthan Deep fried Maida flat bread Basic whole wheat un-leavened flat bread, aka Roti Baked Maida flat bread Leavened flat bread baked in clay oven. Griddle Fried flat bread Light weight version of Basic whole wheat bread (Roti) Deep fried flat puffed bread Deep fried Maida flat puffed bread Very Very thin bread Basic whole wheat un-leavened flat bread, aka Chapati Multi grain basic flat bread Corn (Maze) basic flat bread

General Terms
Beverages
Chai Daroo Kanji Paani Sharab Shikanjami Thandaii Toddy Hot tea Country Liquor Fermented Carrot beverage Water Alcohol Limeade Sweet Beverage made with combination of seeds and nuts Natural sap wine collected from Palm trees. Diamond shaped cake from reduced milk or Garbanzo flour. Form of brittle, commonly made with peanuts or cashews Rice flour pudding Form of Fudge, commonly made with sesame seeds Carrot cake Cream of wheat cake Rice Pudding Cheese balls in syrup Pickle Tempering Dal Mashed food Stuffed Batter laced minced food Pattie

Desserts
Burfee Chikki Firni Gajak Halva-Carrot Halva-Sooji Kheer Rasgulla

Miscellaneous
Achaar Bhagar, Tarka Bharta Bharwa Bhajji

Bhujia Bhurji Bhuna Dal Dhansak Do Piyaz Dosa Idli Guda Kebab Kofta Korma (Qorma) Khameer Khasta Kheer Khichree Makhni Non-vegetarian Pakora Papadom Pasanda Phitkari Pickle Pilaf, Pulao Rind or Peel Rogan Josh Samosa Sugar Syrup Tari Tikka Tikki Vegetarian Vindaloo Top Of Page

Damp Dry Curry Damp Dry Curry Pan fried or Pan roasted Legume soup Parsi curry with legumes Damp curry containing half or more onions South Indian Rice/Bean crepe South Indian Rice/Bean dumpling Pulp Whole food roasted Meatball shaped minced food dish Mild aromatic curry made with yogurt and nuts Yeast Flaky or crumbly Rice Pudding Rice and Beans cooked together Buttery Curry Maasahari Deep fried fritter Papad Thin wafer cracker Mild aromatic vegetable or meat curry made with yogurt Alum Achar Pulao Rice cooked with Vegetables Meat spices Chilka Bright red color meat curry from Kashmir Conical shaped deep fried stuffed pastry Chaasni Broth like curry Whole- muscle or chunk food roasted or baked Minced food Patty Shakahari A spicy hot Portuguese style (Goa) curry

Colors
Black Blue Brown Crimson Deeper shade Green Grey Kaala Neela Saanvla, Khaki Lohit (Bloody), Gehra Lal Rung Gehra Rung Hara Bhoora Rung

Indigo Gehra Neela Rung Lighter shade Halka Rung Maroon Anaabi Rung Orange Naarangi Pink Gulabi Purple Jamni Red Lal Saffron Kesari Violet Baingani Rung Yellow Peela White Safed Top Of Page Google Group | Disclaimer | What do you think!

DAAL KOFTA CURRY

For kofka balls: 1 cup Toor dal* *toor dal is also known as toovar dal 1/2 piece ginger 4 green chilies 2 cloves garlic 1 small onion 1 handful cillantro leaves (optional) For Curry: 4 cup buttermilk or yoghurt 4 green chilies, finely chopped 1 piece ginger, grated or finely chopped 1 teasp. each ground coriander, cumin, channa dal [roasted if desired] 1/4 teaspoon fenugreek 1/2 teaspoon turmeric 1/4 cup, approx.desiccated unsweetened coconut, ground if desired For flavored oil: 2 tablespoon oil 1/2 teaspoon black mustard seeds a few curry leaves =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=

1. Wash and soak toor dal for a few hours. Drain and grind to a course paste along with onion, ginger, garlic, and chilies. (I do this by chopping the large ingredients and blending with the dal in batches. Add enough water so the blender pastes, but not so much that it turns to watery mush.) Mix in salt and (optionally) cillantro leaves. Form into balls and steam 20 minutes. Remove from heat and cool balls. They will obtain a somewhat rubbery texture as they cool. 2. Gently heat buttermilk/yogurt in a pan. Add spices (ground coriander, cumin, channa dal, fenugreek, turmeric) and enough dried coconut to give a nice flavor and slightly thicken the sauce. (I add all these ingredients to a coffee grinder and grind to a powder.) Add ginger and chilies. Add salt to taste. Adjust spices. It will taste like its missing something until you add the flavored oil. 3. Carefully place kofta balls into sauce. 4. Heat a little oil in a separate frying pan over medium heat, add mustard seeds and curry leaves. When mustard seeds stop bursting, add oil into the curry. You may want to partially cover pan to prevent seeds from popping grease all over your kitchen. If you use non-fat yogurt, there is only 2 T oil in the whole dish! Enjoy.

PANEER TIKKA MASALA RECIPE

Here's a spicy, tempting paneer recipe. Learn how to make it and impress your guests.

Ingredients:

250 gm cottage cheese (paneer) How to make paneer 100 gm curd (dahi) 2 onion (pyaj) 2 tomato (tamatar) 1 tsp ginger (adrak), garlic (lahsun) paste

2 green chilly (hari mirch) paste 50 gm cashew nut (kaju) paste 1 tsp tandoori masala 1 tsp chat masala 1 tsp chana masala salt to taste

How to make paneer tikka masala:

Cut round slices of tamatar and pyaj and keep them aside. Cut paneer in cubes. Mix tandoori,chat and chana masala along with half of the ginger garlic paste with dahi. Now add paneer cubes and mix well. Fix paneer cubes in a toothpick and put tomato and onion slices around paneer. Then cook them in a preheated oven and keep aside. Heat oil in a pan and put ginger garlic paste and green chilly in it. Cook for 5 minutes. Thereafter, add finely chopped onion and fry. Add finely chopped tomato and cook until oil floats on the surface. Then add kaju paste and cook for 5-10 minutes. Then add all the spices and cook for 2 minutes. Lastly add paneer cooked in oven and cook for 5 minutes. Garnish with coriander and serve hot.