Indian/u.s. equivalents

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.

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