Yield: 60 Servings
Measure | Ingredient |
---|---|
Achar; Pickle | |
Adrak; Ginger | |
Ajwain or Ajowain; Lovage | |
Aloo; Potato | |
Alsi; linseed | |
Am; Mango | |
Am chur; Mango Powder | |
Anardana; Pomegranate | |
Areca; Betel Nut | |
Asafoetida; Hing | |
Aserio; Aniseed | |
Ata or Atta; Chapatti flour Fine wholemeal | |
Badia/badian; Star Anise | |
Badam; Almond | |
Besan; Chickpea flour | |
Bindi; Okra | |
Brinjal; Aubergine/eggplant | |
Chawal; Rice | |
Chor magaz; Melon seeds | |
Cus cus; Poppy seed | |
Dahi; Yogurt | |
Dalchini; Cinnamon | |
Dhania; Coriander | |
Doroo; Celery | |
Elaichi; Cardamon, black, brown, green, or white | |
Gajar; Carrot | |
Ghanti chhap (ground millet) | |
Goor or Gur; Palm sugar | |
Gram flour (Besan); Chickpea | |
Haldi; Turmeric | |
Imli; Tamarind | |
Jaifal or Taifal; Nutmeg | |
Javatri; Mace | |
Jeera or Zeera; Cumin | |
Kabli chana; Chickpea | |
Kaju; Cashew nuts | |
Kala namak; Black Salt | |
Kalongi; wild onion seeds | |
Kesar or Zafron; saffron | |
Lasan; Garlic | |
Lavang; Cloves | |
Makke; Cornflour | |
Methi; Fenugreek | |
Mirch; pepper | |
Namak; salt | |
Nga-Pi; Shrimp paste | |
Neem/Kariphulia; Curry leave | |
Nigella; Wild Onion Seed | |
Panch Phoran; 5-seed mixture | |
Podina; Mint leaves/powder | |
Rai; mustard seed | |
Rajma; Red Kidney beans | |
Ruh gulab; rosewater | |
Sarson Ka Sag; Mustard leave | |
Saunf; Aniseed | |
Seenl; Allspice | |
Singoda flour (buckwheat) | |
Sonf or Soonf; Fennel seed | |
Sont or Sonth; Dry ginger | |
Supari; Mixture of colored seeds to chew after a meal | |
Tej Patia; Bay Leaves | |
Tej Patia; cassia leaves | |
Til; sesame seeds | |
Tusci; Basil | |
Vark or Varak; Edible silver or gold foil |
Collected from posts on Rime and Fido cooking echoes by HOWARD KARTEN, DIANE LAZARUS, and BOB WILSON.