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.