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07- Indian Cooking Glossary |
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aalu: (also batata) potatoes aalu: (also batata) potatoes aalu-bhujia: (also aloo-bhujia) thin, wispy, half-inch noodles of spicy potato and chickpea flour batter aam: mango achaar: pickle achaari: dish cooked with pickling spices addai: crepe made with dal (legumes) adrak: fresh ginger ajwain: carom, lovage, omum or Bishop's weed akoori: Parsi scrambled egg dish with vegetables, generally corn amchur: mango powder, made from dried, ground, unripe mango pulp ammavadai: croquettes made with a fermented mixed dal (legume) batter ammbi: (also kairi) raw or unripe green mangoes ammbi-panna: savory cold beverage made with unripe green mangoes anaardana: pomegranate seeds, angeethi: (also chulha, sigri) an old-fashioned pail-shaped coal-burning stove, used for everyday Indian home cooking arbi: (also arvi) taro root, a starchy underground tuber with fuzzy brown skin and white flesh atta: whole-wheat flour avial: south Indian yogurt, coconut, and vegetable soup Ayurveda: the ancient Indian art of natural medicine baati or baaties: whole-wheat bread rolls from Rajasthan; about 1 1/2-inch thick disc-shaped rolls with a slight depression in the center badi, badiyan, or vadiyan: (also bari, vadi) lentil nuggets made with spicy lentil paste shaped into nuggets and then dried in the sun bajra: millet basmati: fragrant long-grain white rice bathua: lambs quarters, a type of greens besan: chickpea (garbanzo bean) flour besan pudhae: pancakes made with chickpea flour bhagarae-baingan: spicy tamarind-flavored dish from Hyderabad bhain: (also kamal-kakdi) lotus root bhaji: vegetables bhajia or bhajias: chickpea flour and vegetable fritters bhalla: (plural bhallae) white urad bean (dhulli urad dal) croquettes bhartha: mashed roasted vegetables cooked with onions and tomatoes, typically made with eggplants and opo (marrow) squash bhath: cooked rice bhatmas: (also soyabeans) soybeans bhatura: (plural bhaturae) deep-fried leavened flatbreads bhindi: okra bhujia: see sev bhunae channae: roasted black chickpeas bhuna-masala: roasted spices bhunna: (pronounced bhun-na) to roast bhurji: scrambled eggs bhutta: corn-on-the-cob biryani: (plural biryanis) elaborate layered basmati rice dish with meats or vegetables boondi: deep-fried chickpea flour batter drops boti: piece of meat with bone boti kabaabs: marinated and grilled pieces of bone-in meat bundh gobhi: cabbage burfee: (plural burfees) milk fudge cachumbar: chopped salad chaach: buttermilk chaat: a composed dish infused with complex savory, sweet, salty, tangy, and spicy flavors that is usually eaten as a salad or snack. chaat masala: special savory spice blend chaat-wallah: person who makes and sells chaat chai: tea cham-cham: paneer cheese dessert flavored with saffron and cardamom chandi ka verk or vark: edible silver leaves used to garnish desserts; commonly referred to as verk channa: (also channae, chholae) chickpeas chapati: (also phulka) whole-wheat flat bread char-magaz: mixture of four melon seeds chaval: rice chenna: soft paneer cheese chholia: fresh green chickpeas chilkae vaali: split dal with the skin on chillas: savory lentil pancakes chitree vaalae raajma: whole pinto beans chori dal: adzuki beans, a brown-red dal a little larger than mung beans daana: grain, generally referring to the spices anaardana (pomegranate seeds) or daana methi (fenugreek seeds) daana-methi: (also metharae) fenugreek seeds dahi ka paneer: yogurt cheese dal: (plural dais) small and split large beans, lentils, and peas, often categorized as legumes dalchini: (also darchini) cinnamon dandal: cauliflower stems degchi: saucepan degi-mirch: (also rang vaali mirch) paprika desi: from the country or from India dhaba: (plural dhabas) roadside eateries dhana-jeera: spice mixture of coriander and cumin dhania: fresh cilantro leaves or coriander seeds dhansak: "dhan" is dal (legumes) and "sak" is vegetable; dhansak is a dish made with dal and vegetables dhokla: (plural dhoklas) steamed split chickpea cakes dhulli masoor dal: red lentils dhulli mung dal: yellow mung beans dhulli urad dal: white urad beans Diwali: Indian festival of lights that usually falls in October-November in the Western calendar dobara-talna: fry a second time, referring to chickpea batter fritters and other snacks doiyan: small chickpea flour pancakes dosa: crispy fermented rice and lentil crepe dum: pot-roast dum-aalu: pot-roasted potatoes dum-pukht: special pot-roasted dishes. Traditionally, these dishes were made in a pot that is sealed with a ring of dough and cooked with a hot coal on the lid, for concentrated cooking from heat below and above. falooda: thin, long, soft noodles (like softened cellophane noodles), served with kulfi ice cream firni: rice custard gaajar: carrots gadhvi: (also lout a) deep S-shaped metal pot traditionally used for making lussi (a yogurt drink) gajjeraela: carrot halva, a soft-cooked dessert made with grated carrots' ganth gobi: kohlrabi garam masala: blend of cinnamon, black cardamom, cloves, and black peppercorns gattae: steamed chickpea flour bites gehun ka atta: whole-wheat flour ghee: clarified butter that is further cooked over low heat until the milk solids turn a rich golden color ghia: (also lauki) opo or marrow squash; pale green, bottle-shaped squash gobi: cauliflower gol-guppas: (also paani poories) crispy, hollow, 1-inch puffed balls gosht: meat, usually referring to lamb or goat gucchi: (also gucchiyan) morel mushrooms gujjias: nut- and raisin-filled, crescent-shaped croquettes gulaab: rose gulaab jal: rosewater gulaab jamuns: spongy, reddish-brown milk rolls or balls in fragrant sugar syrup gur: blocks or pieces of brown, unrefined cane sugar; usually referred to by the British-English term "jaggery" gushtaaba: meat balls from Kashmir handwa: (also haandva) Gujarati quick-bread made with fermented rice and chickpea flour halva: soft-cooked Indian dessert, made with semolina, vegetables, legumes or nuts halvai: person who makes Indian sweets and savories hara: (also hari) green hari illaichi: green cardamom pods heeng: (also hing) asafoetida Hindi: north Indian language; also India's national language iddli: (plural iddlis) steamed rice and lentil cakes illaichi: cardamom pods and seeds imli: tamarind imli-paani: savory cold beverage made with tamarind and water jaiphul: nutmeg jalebis: pretzel-shaped Indian sweets of fried fermented batter jal-jeera: (also jeera-paani) savory cold beverage made with water and dry-roasted cumin seeds jau: barley javitri: mace jeera: (also zeera) cumin jeera-aalu: cumin potatoes jhalfraezi: mild restaurant-style mixed vegetable dish with tomatoes and onions jowar: sorghum junglee dalchini: wild cinnamon kaala: black kaala-jaams: spongy, caramel-colored dried milk balls in sugar syrup; "kaala" means black, and is used because the milk balls turn very dark brown kaala namak: black salt kaali illaichi: black cardamom pods kaali mirch: black pepper kaanji: savory cold beverage made with beet-colored carrots kaathi kabaabs: grilled meat or chicken or paneer cheese kabaabs rolled in a special roti bread kabaab: (also kabab, kebab) special grilled or deep-fried finger food kacchi: raw kaddu: (also petha) pumpkin or gourd, including butternut and acorn squash kachauri: (also khasta kachauries) savory deep-fried pastries made with 2- to 3-inch puffed rounds of pastry dough kadhai: an Indian round-bottomed wok used for deep-frying and cooking kadhai masala: a spice blend made with coriander, dried mint, fenugreek leaves, pomegranate seeds, used for wok-cooked foods kadhi: yogurt curry thickened with chickpea flour kairi: (also ammbt) unripe green mangoes kakdi: (also tar) Armenian cucumber, thin, long (7 to 9 inches), and pale green kalaakand: milk fudge made by curdling milk and then cooking it with condensed milk kalaeji: the liver of any animal kalonji: also nigella seeds; charcoal black, tiny, triangular seeds used in pickles and curries kamal-kakdi: see bhain kamrak: (also karambola, carambola) star fruit karelae: bitter melon or bitter gourd; long, light green squash with uneven, bumpy skin kari: curry, a dish with a sauce kari patta: (also meethi neem) fresh curry leaves kasoori methi: dried fenugreek leaves katori: small (2 1/2- to 3-inch) metal bowl with straight edges, used as a bowl for saucy dishes keema: ground meat kesar: saffron kesari: with saffron khada masala: whole spices khameer: leavening agent, such as yeast khandvi: Gujarati snack, made with chickpea flour khus-khus: poppy seeds khasta: flaky kheer: (plural kheers) milk-based pudding khichadi: (plural khichadis) soft-cooked rice and lentil dish khichda: grain and lentil preparation from Hyderabad khoa: (also khoya, mawa) milk from which all the liquid has been evaporated kofta: (plural koftas) minced meat, cheese, or vegetable balls, fried or cooked in a sauce kokum: (also cocum, cocamful) black-brown, dried apricot-like fruit, used as a souring agent, sold as halved pieces, like dried apricots kootupodi: south Indian curry powder mixture of rice, urad beans, coriander, and fenugreek seeds kopra: (also copra) dried coconut korma: nut-based Mughlai curries where the foods are braised in yogurt and cream and fragrant spices kothmir: fresh cilantro kulcha: (plural kulchas) baked leavened flour breads kulfi: Indian ice cream, authentically made by thickening the milk on the stove and freezing it lachaedar: with layers, referring to layered parantha (griddle-fried breads) lauki: see ghia laung: (also lavang) cloves lobia: black-eyed peas lucchi: thin, deep-fried breads made with all-purpose flour lussan: (also lahsoon) fresh garlic lussi: cold yogurt beverage macher-jhol: fish curry from Bengal maha-aushadhi: the biggest medicine reference for Ayurvedic medicine maharaja: emperor maida: all-purpose flour makhani: with butter makki: corn makki ki roti: corn flatbread mal-pudhas: sweet dessert pancakes manga thoku: south Indian mango pickle masala: (plural masalas) spice blend masoor dal: red and green lentils masala chai: spiced tea mathri: (plural mathris) deep-fried Indian pastry crackers mattha: thin, watered-down yogurt dish medhu-vadai: special doughnut-shaped croquette made with fermented dal batter meethi neem: curry leaves methi: fenugreek mirch: (also mirchz) chiles mishti: sweet missi roti: griddle-fried flatbread made with chickpea flour mooli: radish moth dal: (pronounced mo-ath) dew beans mulligatawny: pepper-water; a thin, hot South Indian soup flavored with tamarind, chili peppers, mustard seeds, and curry leaves mung dal: mung beans; whole green, green split, and yellow murgh: chicken mutter dal: dried green split peas naan: (plural naans) leavened flour bread made in a tandoor namak-paarae: (also nimki) savory bite-sized pastry crackers nargisi koftas: meat balls made with hard-boiled eggs and minced meat Navratrae: 9 auspicious days of fasting paani-poories: (also gol-guppas) round, crispy, hollow, 1-inch puffed deep-fried whole-wheat breads, often filled with spicy potatoes and spicy tamarind-mint water paapad: (also paapads, paapadhs, paapadums) lentil wafers pachadi: (plural pachadis) yogurt side dish with southern flavors of mustard seeds and curry leaves pakora: (also pakoras, pakauradha) fritters made with chickpea flour batter and vegetables or meat panch-phoran: mixture of 5 seeds--mustard, fenugreek, fennel, kalonji, and cumin--collectively known as Bengali 5-Spices paneer: homemade curdled-milk cheese papri chaat: composed, savory street salad made with flour chips, potatoes, yogurt, and special sauces parantha: (plural paranthas) griddle-fried Indian flatbreads pasandae: (also pasindae) flattened pieces of lamb pateela: saucepan with a 1/2- to l-inch lip patta: leaf, as in kari patta (curry leaves) or tej patta (bay leaves) pav-bhaji: bread and vegetables, a Mumbai (formerly Bombay) dish made with spicy soft-cooked vegetables and served with grilled breads payasam: milky rice pudding from southern India, flavored with cardamom payesh: rice pudding from the northeastern state of Bengal, flavored with cinnamon and bay leaves pedha: (plural pedhae) saffron milk fudge patties phool-paapadh: sun-dried wafer made with ground rice, then fried phool-vadis: rice nuggets; same as phool-paapad, but shaped as nuggets poha: pressed rice flakes with ragged edges, used for savory stir-fried and sweet dishes poori: (also poodht) deep-fried puffed whole-wheat breads prasaad: consecrated food offerings to God pudha: (plural pudhae) sweet or savory pancakes pudina: mint puliyodarai: (also puliyogore) spicy south Indian tamarind rice pullao: pilaf; a dry-cooked rice dish made with spices and vegetables raajma: kidney beans raan: leg of lamb rabdi: thickened milk pudding raesham: silk, as in silky kabaabs, long hot-dog shaped kabaabs ragi: red millet rai: (also raayt) mustard seeds raita: (plural raitas) yogurt dish enhanced with vegetables and spices rajas: kings raj-bhog: literally, fit for a king; a paneer cheese dessert with creamy pistachios and saffron centers, much like liqueur chocolates Ramzan: (also Ramadan) a Muslim religious month of fasting from sunrise to sunset ras-malai: sweet paneer cheese patties floating in a thickened milk sauce rasam: watery, south Indian soup flavored with mustard seeds and curry leaves rasgulla: (plural rasgullas) steamed paneer cheese balls in fragrant cardamom and rose syrup rattan: literally, jewels; special ingredien in a dish rava: (also soojt) semolina roti: (plural rotis) general word for chapati and other griddle-cooked flatbreads rotli: small roti ruh-gulaab: rose essence. saabut: whole saabut masala gosht: meat cooked with whole spices saabut masoor: green lentils saabut mung dal: green mung beans saabut urad dal: black urad beans saalan: Hyderabadi (south Indian) tamarind-flavored spicy and hot vegetable curry saag: cooking greens, or a dish made with cooking greens sambar: soupy south Indian dish made with split pigeon peas (toor dal) samosa: (plural samosas) savory stuffed and deep-fried triangular pastries sandesh: (also sondesh) milk fudge made with soft paneer cheese santara: mandarin orange sarson: mustard sarson ka saag: mustard greens sarson ka tael: mustard oil satpura: literally, with 7 layers; refers to the layers of samosas (deep-fried filled flaky pastries) saunf: fennel seeds seekh: skewer seekh kabaabs: long, minced-meat or vegetable rolls made on skewers sev: (also bhujia) crispy savory chickpea flour noodles sevai or seviyan: Indian vermicelli sev-poori: pastry canapés topped with a mixture of potatoes, onions, sev noodles, and chutneys shabdegh: Kashmiri dish with meat and turnips shah-jeera: (also shahi, siyah jeer a) black cumin seeds; considered a more expensive and exotic alternative to cumin seeds shahi: fit for royalty shakanjvi: lemonade shakkar: granular Indian brown sugar made from sugar cane shrikhand: thickened yogurt mousse, generally flavored with saffron and cardamom soae: (alsosowa) fresh dill greens sonth: silky smooth, sweet and sour brown chutney made with tamarind or dried unripe mangoes; used in chaats, salads, and finger foods sookha: (also sookhi) dry sookhae muttar: dried peas succha: pure, as in extract or essence sufaid: white sufaid mirch: white pepper sufaid mooli: white-daikon radishes sund: dried ginger taang: leg; cut of meat used for chicken or lamb taaza: (also taazi) fresh talna: to fry tandoor: barrel-shaped, coal-burning clay oven tandoori: relating to a tandoor tandoori phool: marinated and grilled whole cauliflower, traditionally cooked in a tandoor tangdhi: chicken drumsticks tarka: (also tadka, bhagarvaghar, chaunk) blend of spices and seasonings fried briefly in hot oil (also called tempering) and used to top dal (legume) and other dishes tava: concave cast-iron griddle used to make Indian flatbreads tej patta: (also tejpat, tej patra) bay leaves thali: large metal tray used for serving foods, as well as a dinner plate; usage depends on the size thandai: chilled milk beverage with almonds, melon seeds, and saffron tikka: (plural tikkas) marinated and grilled boneless pieces of meat tikki: (plural tikkis) pan- or deep-fried potato patties til: sesame (gingelly) seeds tindora: small summer squash toor dal: split pigeon peas tukris: pieces tulsi: holy basil ubaalna: to boil uppma: fluffY, dry-cooked, couscous-like semolina dish uthapam: rice flour or semolina pancakes vadae: (also vadai, vadais, vadas) deep-fried, fermented white urad beans (dhulli urad dal) croquettes vangi-bhaat: south Indian rice with eggplants vendaka: okra vindaloo: Goan curry made with vinegar and red chili peppers xacuti: spicy Goan meat or chicken curry with coconut and many spices yakhni: meat broth zaffron: (also kesar) saffron zeera: (also jeer a) cumin From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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