Indian/us equivalents

Yield: 60 Servings

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