Glossary of indian cooking terms #4

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Measure Ingredient
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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