A
Allspice (Kebab Cheeni)
Almonds ( Badaam )
Aniseed ( Suwa or Shopa )
Asafoetida ( Hing )
B
Holy Basil ( Tulsi )
Basmati Rice ( Basmati Chaaval )
Bay Leaf ( Tej Patta )
Black Cardamom ( Badi Elaichi )
Black Cumin Seed (Shahi Jeera )
Black Mustard Seeds ( Rai)
Black Onion seeds ( Kalonji )
Black Peppercorn ( Kali Mirch )
Black Raisins ( Sultana )
Black Salt ( Kala Namak or Sanchal )
C
Carom Seeds (Ajwain)
Cardamom ( Elaichi)
Cashew nuts ( Kaju )
Split Chickpeas (Channa Daal)
Cinnamon ( Dalchini )
Clarified butter ( Ghee )
Cloves ( Lavang )
Coconut milk ( Narial Ka Doodh )
Coconut Whole ( Narial )
Coriander Powder ( Dhania powder )
Coriander seeds ( Dhania )
Cumin seeds ( Jeera )
Curry Leaves ( Kaddipatta )
D
Dates ( Khajur )
Desiccated Coconut ( Sukha Narial )
Dill seed and weed (Suwa)
E
Edible sliver foil ( Varaq or Chaandi)
F
Fennel seeds ( Saunf )
Fenugreek Leaves - dried ( Kasoor Methi )
Fenugreek leaves ( Methi Leaves )
Fenugreek seeds ( Methi seeds )
Flattened Rice Flakes ( Poha )
G
Garlic ( Lahsun )
Ginger ( Aadrak )
Golden raisins ( Kishmish )
Gram Flour ( Besan )
Green Peas ( Mutter )
Green Cardamom (Elaichi)
Green Chilies ( Hari Mirch )
H
Home made Cheese ( Paneer )
I
J
Jaggery ( Gur )
K
Kesar ( Saffron )
L
Lemons ( Nimbu )
Limes ( hara/green Nimbu)
M
Mint ( Pudina )
Moong Daal
Mustard Oil
N
Nutmeg ( Jaiphal )
O
P
Pistachio nuts ( Pista )
Plain/enriched wheat Flour ( Maida )
Plain yogurt ( Dahi )
Pomegranate seeds ( Anardana )
Pomogranate ( Anar)
Poppy seeds ( Khus Khus)
Potatoes ( Aloo )
Pulses : Generic name ( Daal )
Q
R
Raw Mango powder ( Aamchur Powder)
Red chilies powder ( Lal Mirchi powder)
Red Lentils ( Masur daal )
Red chilies ( Lal Mirchi )
Red Kidney beans ( Rajmah )
Rice Flour (Chawal ka atta)
Rose Water ( Gulab Pani )
S
Sabja or Tukmaria
Saffron ( Kesar )
Salt ( Namak )
Semolina ( Rawa )
Sesame seeds (Til )
Spice Mixture ( Masala )
Spice Blend ( Garam Masala )
Spinach ( Palak )
Star Anise ( Chakra Phool )
T
Tamarind ( Imli )
Tur Daal
Turmeric ( Haldi )
U
Udad Daal
V
Vinegar ( Sirka )
W
Walnuts (Akhrot)
Wheat Flour (Gehun ka Aata)
X
Y
Yellow Lentils ( Tur Dal)
Friday, November 24, 2006
Friday, November 10, 2006
English Names for Indian spices and dryfruits (a-d)
Hindi names: English Translation
A
Aadrak ( Ginger )
Aamchur Powder ( Raw Mango powder )
Aata ( Wheat Flour )
Ajwain ( Carom Seeds )
Akhrot ( Walnuts )
Aloo ( Potatoes )
Anar (Pomegranate)
Anardana ( Pomegranate seeds )
B
Badaam ( Almonds )
Badi Elaichi ( Black Cardamom )
Basmati Chaaval ( Basmati Rice )
Besan ( Gram Flour )
C
Channa Daal (Split chick pea lentils)
Chaandi Varak ( Edible Silver Foil )
Chakra Phool (Star Anise)
Chawal Ka Aata ( Rice Flour )
D
Daal ( Generic term for all pulses )
Dahi ( Plain yogurt )
Dalchini ( Cinnamon )
Dhania ( Coriander seeds )
Dhania powder ( Coriander Powder )
Dill seed and weed (Suwa)
E
Elaichi ( Cardamom )
F
G
Garam Masala ( Spice Mixture )
Ghee ( Clarified butter )
Gulab Pani ( Rose Water )
Gur ( Jaggery )
H
Haldi ( Turmeric )
Hari Mirch ( Green Chilies)
Hing ( Asafoetida )
I
Imli ( Tamarind )
J
Jaiphal ( Nutmeg )
Jeera ( Cumin seeds )
K
Kadipatta ( Curry Leaves )
Kaju ( Cashew nuts )
Kala Namak or Sanchal ( Black Salt )
Kali Mirch ( Black Peppercorn )
Kalonji ( Black Onion seeds )
Kastoori Methi (Fenugreek Leaves dried )
Kebab Cheeni ( Allspice )
Kesar ( Saffron )
Khajur ( Dates )
Khus Khus ( Poppy seeds )
Kishmish ( Golden raisins )
L
Lahsun ( Garlic )
Lal Mirchi ( Red chilies )
Lal Mirchi powder ( Red chili powder)
Lavang ( Cloves )
M
Maida ( Plain Flour )
Masala ( Spice Mixture )
Masur daal ( Red Lentils )
Methi leaves ( Fenugreek leaves )
Methi seeds ( Fenugreek seeds )
Moong Daal (wash yellow split lentils)
Murmura (Puffed Rice)
Mustard Oil
Mutter ( Green Peas )
N
Namak ( Salt )
Narial ( Coconut Whole )
Narial ka doodh ( Coconut milk )
Nimbu ( Lemons)
Nimbu ( Limes )
O
P
Palak ( Spinach )
Paneer ( Home made Cheese )
Pista ( Pistachio nuts )
Poha ( Flattened Rice Flakes )
Pomegranate ( Anar)
Pudina ( Mint )
Q
R
Rai ( Black Mustard Seeds )
Rajmah ( Red Kidney beans )
Rawa/sooji ( Semolina )
S
Sabja or Tukmaria
Sanchal ( Fennel seeds)
Saunf ( Fennel seeds)
Shahi Jeera ( Black Cumin Seeds )
Sirka (Vinegar )
Sukha Narial ( Desiccated Coconut )
Sultana ( Black raisins )
Suwa or Shopa ( Aniseed )
T
Tej Patta ( Bay Leaf )
Til ( Sesame seeds )
Tulsi ( Holy Basil )
Tur Daal (Yellow Lentil)
U
Udad Daal whole (Black Lentil)
Urad Chilke Wali(Split black lentils)
Urad Daal (Split black lentils without Skin)
V
Varaq (Chaandi ) Edible sliver foil
W
A
Aadrak ( Ginger )
Aamchur Powder ( Raw Mango powder )
Aata ( Wheat Flour )
Ajwain ( Carom Seeds )
Akhrot ( Walnuts )
Aloo ( Potatoes )
Anar (Pomegranate)
Anardana ( Pomegranate seeds )
B
Badaam ( Almonds )
Badi Elaichi ( Black Cardamom )
Basmati Chaaval ( Basmati Rice )
Besan ( Gram Flour )
C
Channa Daal (Split chick pea lentils)
Chaandi Varak ( Edible Silver Foil )
Chakra Phool (Star Anise)
Chawal Ka Aata ( Rice Flour )
D
Daal ( Generic term for all pulses )
Dahi ( Plain yogurt )
Dalchini ( Cinnamon )
Dhania ( Coriander seeds )
Dhania powder ( Coriander Powder )
Dill seed and weed (Suwa)
E
Elaichi ( Cardamom )
F
G
Garam Masala ( Spice Mixture )
Ghee ( Clarified butter )
Gulab Pani ( Rose Water )
Gur ( Jaggery )
H
Haldi ( Turmeric )
Hari Mirch ( Green Chilies)
Hing ( Asafoetida )
I
Imli ( Tamarind )
J
Jaiphal ( Nutmeg )
Jeera ( Cumin seeds )
K
Kadipatta ( Curry Leaves )
Kaju ( Cashew nuts )
Kala Namak or Sanchal ( Black Salt )
Kali Mirch ( Black Peppercorn )
Kalonji ( Black Onion seeds )
Kastoori Methi (Fenugreek Leaves dried )
Kebab Cheeni ( Allspice )
Kesar ( Saffron )
Khajur ( Dates )
Khus Khus ( Poppy seeds )
Kishmish ( Golden raisins )
L
Lahsun ( Garlic )
Lal Mirchi ( Red chilies )
Lal Mirchi powder ( Red chili powder)
Lavang ( Cloves )
M
Maida ( Plain Flour )
Masala ( Spice Mixture )
Masur daal ( Red Lentils )
Methi leaves ( Fenugreek leaves )
Methi seeds ( Fenugreek seeds )
Moong Daal (wash yellow split lentils)
Murmura (Puffed Rice)
Mustard Oil
Mutter ( Green Peas )
N
Namak ( Salt )
Narial ( Coconut Whole )
Narial ka doodh ( Coconut milk )
Nimbu ( Lemons)
Nimbu ( Limes )
O
P
Palak ( Spinach )
Paneer ( Home made Cheese )
Pista ( Pistachio nuts )
Poha ( Flattened Rice Flakes )
Pomegranate ( Anar)
Pudina ( Mint )
Q
R
Rai ( Black Mustard Seeds )
Rajmah ( Red Kidney beans )
Rawa/sooji ( Semolina )
S
Sabja or Tukmaria
Sanchal ( Fennel seeds)
Saunf ( Fennel seeds)
Shahi Jeera ( Black Cumin Seeds )
Sirka (Vinegar )
Sukha Narial ( Desiccated Coconut )
Sultana ( Black raisins )
Suwa or Shopa ( Aniseed )
T
Tej Patta ( Bay Leaf )
Til ( Sesame seeds )
Tulsi ( Holy Basil )
Tur Daal (Yellow Lentil)
U
Udad Daal whole (Black Lentil)
Urad Chilke Wali(Split black lentils)
Urad Daal (Split black lentils without Skin)
V
Varaq (Chaandi ) Edible sliver foil
W
Wednesday, November 08, 2006
Quick Tomato Soup
Ingredients
1/2 Can Tomato Paste/ Tomato Puree
1 chopped medium onion
1 bay leaf
1" cinnamon stick
1/2 cup milk/ 2 TBSP heavy whipping cream
2-3 Cups water
1 tbsp olive oild
salt & pepper to taste
Method:
1. heat olive oild in a pan.
2. add cinnamon stick and bay leaf to it.
3. add onions.
4. Fry till they are soft and tender
5. add tomato paste/puree.
6. add water and mix it well.
7. Add milk/cream stirring while you are ouring milk/cream.
8. Bring to a boil.
9. Boil for 5- 10 mins. If the soup is too thick aa more water.
10. Add salt and pepper. Garnish with fresh chopped corriander leaves on top.
11. Serve with hot bread.
1/2 Can Tomato Paste/ Tomato Puree
1 chopped medium onion
1 bay leaf
1" cinnamon stick
1/2 cup milk/ 2 TBSP heavy whipping cream
2-3 Cups water
1 tbsp olive oild
salt & pepper to taste
Method:
1. heat olive oild in a pan.
2. add cinnamon stick and bay leaf to it.
3. add onions.
4. Fry till they are soft and tender
5. add tomato paste/puree.
6. add water and mix it well.
7. Add milk/cream stirring while you are ouring milk/cream.
8. Bring to a boil.
9. Boil for 5- 10 mins. If the soup is too thick aa more water.
10. Add salt and pepper. Garnish with fresh chopped corriander leaves on top.
11. Serve with hot bread.
Thursday, November 02, 2006
Lentil Pancakes
Lentil PancakesIngredients (get from Indian grocery store)
1 Cup Besan (Chickpea Flour)
1 Carrot Grated
1 Green Chilli: Finely Chopped
1/2 Medium Onion Finely Chopped
Fresh Corriander: Finely Chopped
3 inches bottle gourd grated
Water to add
Salt and Red Chillies to taste.
Oil to fry
Method:
1. Add all the ingredients together except water.
2. Add water slowly and make the batter to a consistency of soup./ crepes batter.
3. Beat the batter for 2 mins with hand.Heat a griddle.
4. Put 1 tsp oil over it and spread it. Then lightly remove the excess oil by wiping with a towel.
5. Put one Big ladel of batter and spread it on griddle. The heat should be medium so that it doesn't burn.
6. Put 1 tsp oil on the corners of the pancake.
7. Once it gets browned from one side turn it over and cook from the other side. Put one more tsp of oil. Once brown spots appear take it off from the griddle.
8. Serve hot with tomato ketchup or tomato salsa/ hot sauce or corriander chutney.
1 Cup Besan (Chickpea Flour)
1 Carrot Grated
1 Green Chilli: Finely Chopped
1/2 Medium Onion Finely Chopped
Fresh Corriander: Finely Chopped
3 inches bottle gourd grated
Water to add
Salt and Red Chillies to taste.
Oil to fry
Method:
1. Add all the ingredients together except water.
2. Add water slowly and make the batter to a consistency of soup./ crepes batter.
3. Beat the batter for 2 mins with hand.Heat a griddle.
4. Put 1 tsp oil over it and spread it. Then lightly remove the excess oil by wiping with a towel.
5. Put one Big ladel of batter and spread it on griddle. The heat should be medium so that it doesn't burn.
6. Put 1 tsp oil on the corners of the pancake.
7. Once it gets browned from one side turn it over and cook from the other side. Put one more tsp of oil. Once brown spots appear take it off from the griddle.
8. Serve hot with tomato ketchup or tomato salsa/ hot sauce or corriander chutney.
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