glossary of indian cooking terms #4

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  rounds and baked in the tandoor
  milk, frozen in special conical molds
  called Kulfi ka saancha
  flavored with rose essence or rose
  creamy tomato sauce with butter and
  and flavored with fresh coriander
  tomato sauce with spices
  crushed fennel
  seasonings and spices
  gravy dish of ground meat and green
  made with fried milk-fudge grains, a
  specialty from the state of Kashmir
  cumin, and fresh mint leaves
  spices, and pickled in mustard oil
  molasses, tomatoes, and spices, a
  of Rajasthan State
  yellow mung beans and spinach greens
  by religion, brought Persian culture,
  cooking techniques, and garnishes to
  in the sixteenth century
  mild-tasting spices used for flavoring
  dishes of Moghul origin
  death
  broth), the origin of Mulligatawny
  seasonings, and spices
  Mohammad (A.D. 570-632) as prophet
  dough and baked in the tandoor
  cut in half to expose the egg, and
  in onion gravy

Kulcha leavened white-flour dough shaped into Kulfi Indian ice cream made with cooked-down Lal Mirch red pepper Lassan garlic Lassi yogurt thinned with water, sweetened, and

water

Laung clove Lobhia black-eyed peas Maalik/Maalkin master/mistress Maan Dal black whole gram bean Maanz meat Maharaj/Maharajin male Brahmin cook/female Brahmin cook Machi fish Makhan butter Makhani Murgh cooked Tandoori chicken pieces simmered in

spices

leaves

Malai cream (heavy, light, sour, and coconut)

Malai Kofta meatballs simmered in creamy, buttery Malpoora sweet whole-wheat crepes flavored with Masala spice, spices, spice blend, blend of Masala Bhoonana crushing spices Masala Peesana grinding spices Masalchi cook's assistant Masar Dal pink lentils Masoor Dal same as Masar Dal Matar peas, chick peas Matar Shufta vegetarian counterpart of Keema Matar (the

peas)

Mattha yogurt drink flavored with salt, roasted

Meetha sweet Mithai sweetmeat, sweets Meethe Neam ke Patte kari leaves Methi fenugreek seeds, fenugreek greens Mirchi ka Achar fresh red-hot chilies, slit, stuffed with

Mirchi ki Bhaji mild green chilies cooked in butter with

specialty

Moolee in coconut sauce Moong Badian fried mung bean dumpling made with pureed

Moong Dal yellow split mung beans Mughal Moghul - Turks, Mongol by origin and Moslem

food,

India

Mughal Garam Masala classic blend of highly fragrant and Mughalai in the Moghul tradition Muharram the day of observation of Saint Hussain's

Mullagatanni Mullaga (black pepper) tanni (water or Soup

Mungaunde ki Bhaji Moong Badian simmered with tomatoes, Murgh or Murghi chicken Musalmaan Moslem - follower of Islamic religion with

Namak salt Namaste, Namaskaar Indian word of greeting Nan teardrop-shaped bread made with leavened

Nandi sacred bull - carrier of Lord Shiva Nargisi Kofta meatballs stuffed with whole eggs, fried,

simmered

Narial coconut Narial-kas coconut grater Naukar/Naukarani male servant/female servant Nimboo lemon, lime Obla boiled Oobalana to boil, boiling Op-phul by-products Classic Indian Cooking by Julie Sahni ISBN 0-688-03721-6 Submitted By DIANE LAZARUS On 11-02-94

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