glossary of indian cooking terms #2

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  chick-pea dish with spices
  seasonings, shaped into patties and
  and spices, eaten as a snack or
  herb-laced yogurt, specialty of Punjab
  pepper pods
  chicken, lentil, and vegetable stew
  or shellfish, cooked in double its
  of onions
  October to worship the Goddess Durga,
  known as Kali or Parvati, the consort
  Lord Shiva
  Calcutta, Bengal
  creamy milk
  spices used in popular cooking of
  for cooking
  chain of hills along the western
  India which rise sharply on the East
  slope gradually toward the coast
  region, similar to French morels
  nuts and coconut
  cooked with sugar and ghee to the
  consistency of plum pudding

Chah tea Chakki grain mill Chakko knife Chakla marble or wooden board for rolling bread

Chalni strainer, sieve, sifter Channa dried chick-peas, garbanzos; also cooked

Channa Dal yellow split peas Chapati thin griddle-baked whole-wheat bread Chapli Kabab ground meat mixed with spices, herbs, and


Chat a cold dish made with vegetables, fruits,


Chaunk same as baghar Chaunk Gobhi Brussels sprouts Chawal rice Chenna Indian cheese Chimta tongs Choolha coal or wood-burning Indian mud stove Chota Piaz shallot Choti Elaichi green cardamon; also white bleached Chotoo Jheengari large shrimp or prawn Chukandar red beet Dahi Bhalle fried bean dumplings in spice-and Dal legumes (lentils and dried peas and beans)

Dalchini cinnamon Deghi mirch Indian paprika made from mild Kashmiri Dhakkan lid Dhania coriander Dhan-sak Masala spice blend used for making Dhan-sak, a

Dhooli urad white split gram bean Doodh milk Doodhwala milkman Do-piaza literally translated, means meat, chicken,


Ducan shop Dum Indian technique of pot-roasting Durga Pooja festival during the month of September and



Elaichi cardamom Eleesh fatty fish found in Hoogli river in Firni pudding made with rice flour, almonds, and

Gajar carrot Gajjak sesame brittle Ganth Gobhi kohlrabi Garam warm, hot Garam Masala spicy and highly aromatic blend of roasted


Geela Masala Bhoonana brown-frying onion, garlic, and ginger root

Geela Masala Tayyar Karana preparing onion, garlic, and ginger root

Ghara pottery or metal jug for storing water Ghat meaning "steps", generally applied to the

coast of


Ghee fat Gingelly light sesame oil Gobhi or Phool Gobhi cauliflower Gochian black beehive-shaped mushrooms from Kashmir

Gol round Golda Jheengari lobster Gosht meat Ground Nut Oil peanut oil Gujjia crescent-shaped sweet pastries filled with

Gulab rose Gulab Jal rose water Gulkand rose petals preserved in heavy syrup Haldi turmeric Halwa vegetables, lentils, nuts, and fruits, Classic Indian Cooking by Julie Sahni ISBN 0-688-03721-6 Submitted By DIANE LAZARUS On 11-02-94

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