1. Akhani / Yakhini : Soup Or Stock Which Is Made Out Of Mutton.
2. Aloo :
Potatoes
3. Atta : Wheat
Flour
4. Baffad :
It Is A Curry Made With Meat And Radish, Traditional Dish Of Goa.
5. Boghai:
Tempering Done After The Dish Has Been Prepared.
6. Balushai : Round Ball Made Of Dough Slightly Flatten At
The Centre, Fried And Dipped In Sugar Syrup.
7. Barfi : A Fudge Like Sweet.
8. Basundhi:
It Is A Milk Sweet
9. Bhajjia:
Slice Of Vegetables Dipped In Gram Flour Batter And Fried Crisps.
10. Bhatura: Slightly
Leavened Bread Which Are Fried, Generally Served As Chhole.It Is A Dish Made
Out Of White Chick Peas.
11. Bhel Puri:
Crisp Fried Thin Round Of Dough, Mixed With Puffed Rice, Fried Lentils, Chopped
Onions, Herbs And Chutney.
12. Bhindi: It
Is A Indian Vegetable Slightly, Which Is Slightly Slimmed(Okra)
13. Bhujjia: North
Indian Vegetable Preparation.
14. Bhurta: Vegetables
Roasted In Charcoal, Peeled, Mashed And Sauteed with Chopped Onions, Chillies, Spices And Tomatoes.
15. Biryani:
A Rice Preparation Which Are Very Rich, Parboil Rice Is Placed On Layers With A
Rich Meat Or Vegetable Gravy And The Complete Content Is Baked Till Cooked.
16. Black Pepper:
Berries Of Pepper Vine Which Are Dried With The Skin.
17. Bombay Duck: (Dry
Fish) A Small Gelatinized Fish, Which Are Normally Found Mostly At The Surface
Of Salt Water Of Bengal/Mumbai. It Is Prepared Fresh /Dry.
18. Bonda: Mashed
Potatoes, Seasoned And Formed Into Dumpling, Dip In Gram Flour Batter And Deep
Fry. (Traditional South Indian Snacks)
19. Brinjal:
Egg Plant / Aubergine / Baingan.
20. Cardamom: Spice,
Fruit Of Cardamom Tree.
21. Cashewnuts: Nut
Of Cashew Fruit Found Outside Of The Fruit Enclosed In A Kidney Shape Of Shell.
22. Chappatis:
(Phulka) White Bread Made Of Unfermented Dough, Round In Shape And Paper Thin.
23. Charoli :
It Is A Indian Nut
24. Chikkoo:
A Brown Indian Fruit Cross Between Fig And Russel Apple ( Sapotta)
25. Chiwda:
Mixture Of Nuts, Fried Pressed Rice, Fried Lentils, Gram Preparation Of
Spices.
26. Cocum:
A Sour Fruit Dried And Chiefly Used With Fish, Acid In Taste.
27. Coriander:
It Is A Spice Resembling Smell Peppercorns And Seeds Of Small Herbs.
28. Cumin:
Jeera, A Spice Resembling.
29. Dahi:
Yoghurt/ Curd.
30. Custard Apples: Resemble A Loop, Artichoke.
31. Dahi Balla:
Ground Lentils Made Into Small Balls Or
Dumpling, Deep Fried And Steep In Seasoned Yoghurt, Served With Pulao Or /As
Traditional Snack.
32. Dal:
Lentils
33. Dhansak:
Rice And Vegetables, A Parsi Speciality, Plain Fried Rice Served With A Curry
And Contains A Variety Of Ingredient As
Meat, Vegetables, Lentils, Leafy Vegetables And Variety Of Spices.
34. Doodh Path:
Sweet Meat Rice, Milk, Rose Water For Flavouring And Garnish With Rose Petals.
35. Dopiaz:
(2 Types Of Onion) Ground And Fried Onion Are Added To Meat. Do= 2 ,Piaz=
Onions.
36. Dosa:
Type Of Savoury Cake Made With Fermented Batter Of Ground Lentils And
Rice. Cooked Onion Griddle Accompanied With Sambar Or Mulaga Podi
37. Dhaniwal Korma: Cubes Of Mutton Cooked, Yellow Yoghurt Based Gravy, Garnished With
Coriander Seeds.
38. Dum: Process
Of Cooking With Heat.
39. Dumpukht:
Dry Rich Meat Dish Prepared By Cooking In Dough Sealed Containers.
40. Drumstick:
Long Type Of Bean With Hard Fibres Covering, Used As Vegetable In Most Of The
Indian Preparation
41. Garam Masala:
A Mixture Of Clove, Cardamom, Cinnamon, Pepper And Cumin
42. Gaujas :
A Fancy Sweet Meal Made Of Dough, Which
Are Deep Fried And Dipped In Sugar Syrup.
43. Ghee:
Clarified Butter
44. Ground Nut:
Peanut / Monkey Nut
45. Gouba:
A Popular Fruit Used To Make Jelly, Jam And Confectionery Item.
46. Gulab Jamun:
Refined Flour And Khoya Kneaded And Flavoured Into Cardamom And Made Into
Dumplings Deep Fried Till Golden Brown And Dipped In Sugar Syrup.
47. Gustaba:
Large Meat Balls / Kofta In A Gravy Of Curd And Mixed With Poppy Seeds, Nuts
And Onions Are Lightly Sliced ( Yakhini Gravy )
48. Hing: Asafoetida
Used As Tempering For Dishes.
49. Hoppers:
Made From Fermented Rice Flour And Steamed Eaten With Stew.
50. Halwa: Sweet
Dish Made Of Veg, Wheat, Semolina And Lentils( Moong And Channa)
51. Idly:
Fermented Batter Of Ground Lentil And Rice, Steamed In A Mould (Speciality Dish Of South India).
52. Jaggery:
Refined And Solidified Molasses.
53. Jalebi:
Golden Colour Crisp Sweet Filled With
Sugar Syrup Formed In Rings.
54. Kabab:
Savoury Done In Iron Rods ( Barbeque)
55. Kalia:
Bengali Veg / Fish Dish With Spices And Yoghurt.
56. Kesari:
South Indian Dish Made With Semolina.
57. Kheema:
Minced Meat
58. Kheer:
Pudding Like Preparation Made With Milk And Rice Ingredients Like Carrot Is
Added.
59. Khoya:
Dried Evaporated Milk Solids. The Milk Is Slowly
Simmered In A Large Iron Kadai, Till All Its Moisture Evaporates And It Reduces
To Solids. In Indian Cooking, Especially In Northern Parts Of India, Khoya Forms
A Base Of Almost All Sweets.
60. Khorma:
Thick Rich, Brown Gravy Of Chicken / Mutton / Veg, Poppy Seeds And Desiccated
Coconut Are Added Along With Few Condiments For Thickening. The Meat Is
Marinated With Yoghurt Before Cooking.
61. Khichidi: It Is A Rice And Lentil Preparation.
62. Khofta :
Minced Balls
63. Ladoo: Sweet Balls Made Of Gram, Lentil, Flour, Rice
Or Semolina
64. Lassi :
Beverage Made With Beaten Yoghurt With Water, Served Sweet / Savoury.
65. Litchi :
Indian Fruit, Bigger Version Of Strawberries Grown In Bengal, Dehradun And
Delhi.
66. Lime: Smaller
Version Of Lemon Much Sharpen.
67. Muchero Jhal:
Bengali Fish Curry, Fish Is Fried And Added To The Curry, Cooking Media Mustard
Oil.
68. Macchi:
Fish
69. Maida:
Refined Flour
70. Sandesh:
Sweetened Milk Condensed To Solid By
Slow Cooking And Flavoured.
71. Sheek Kabab:
Minced Meat And Spices Grounded Together Bounded With Egg And Fixed
To A Squeal And Grilled.
72. Sev:
Fried Savoury Resembling Vermicelli, It Is Made Of Gram Flour, Dough And Passed Through A Mould
Deep Fried Till Crisp.
73. Shami Kebab:
Cutlets Made With Minced Chicken And Lentils.
74. Shari Khand:
It Is Sweet Yoghurt Based Dish With Liquid Removed By Straining And Flavoured
With Saffron And Nuts.
75. Maize: Indian
Corn
76. Mango:
Indian Fruit Which Has Several Varieties Alphonsa, Kesari, Banganapalli,
Dasheri.
77. Tabak Maaz:
Shallow Fried Mutton Ribs.
78. Marinate:
To Steep In A Mixture Of Yoghurt/Vinegar To Soften.
79. Masala:
Indian Condiments And Spices.
80. Moilee:
Fish/Prawn Cooked On Plenty Of Coconut Milk Lightly Spiced.
81. Murgh:
Chicken
82. Murgh Musallam: Spicy Chicken Preparation.
83. Mattar:
Green Peas
84. Mutam Jam:
Spiced Rice With Mutton Sweetened With Sugar. Speciality Of Kashmir.
85. Naan:
Indian Bread Made Of Slightly Leavened Dough
Baked On The Wall Of Mud Oven / Tandoor.
86. Nangisi Kofta Curry: Minced Meat Mixed With Spices And Egg, Boiled Egg Is Deep Fried And
Dropped In The Curry.
87. Neera :
Non Fermented Drink Which Are Bought From
Coconut/Palm.
88. Pachadi:
Yoghurt Seasoned With Vegetables In South India ( Raita)
89. Palak Mutton/Chicken: Cooked With
Spinach Lightly Spiced And Thick Without Much Gravy.
90. Pani Poori:
Puff Of Dough Fried Eaten With Tamrine
Water And Sprouts.
91. Paneer:
Indian Cottage Cheese Made By Curdling
With Lemon Juice, Curd.
92. Papaya:
Indian Fruit, Other Name Pawpaw Papa.
93. Paratha:
Indian Bread Made With Unleavened Wheat Flour.
94. Payasam:
South Indian Milk Sweet Made With
Cereals, Pulses And Sugar.
95. Phirni:
Creamy Milk Pudding Made Of Rice Flour.
96. Pomfret:
Type Of White Fish Popular In Mumbai.
97. Prawn Malai Curry: Prawns Cooked In Rich Cream With Coconut And Served With Sliced Coconut Which Are Deep
Fried.
98. Pulao:
Rice Preparation Where Rice Is Fried Separately And Added To Stock And Water.
99. Pulao Rice:
Special Rice Used In Pulao Long And Thin
Which Is Not Starchy Like Ordinary Rice
100. Pumpkin:
A Big Ground Vegetable Of Squash Variety.
101. Poori:
Deep Fried Round Breads 5cm Diameter And Puffed.
102. Rabdi:
It Is A Sweet Thickened Milk, add Saffron And Nuts.
103. Raita:
Vegetables Mixed And Seasoned With Yoghurt.
104. Rasam:
Spicy Soup Made Of Lentils And Tomatoes, It Is Served As Appetizers,
Speciality Of South India.
105. Rasgullas:
Milk Is Curdled By The Addition Of Curd And Lemon. Milk Solids Are Separated And
Made Into Balls And Simmered In Sugar Syrup.
106. Reshmi Chapattis: Unleavened Bread As Thin As
Silk About 8 To 10 Inches, Baked In Oven And Upturn Dump Like Round Vessels
107. Rista:
Minced Meat Ball Curry, Speciality Of Kashmir.
108. Rogan Josh: Red Curry Made With A Thin Gravy Made From
Leg Of Mutton With Bones. The Distinctive Flavour Is Nutmeg And Saffron
109. Samosa:
A Thin Pastry Cone Filled With Boiled
Vegs, Spices, Minced Meat And Deep Fried.
110. Snake Gourd:
Vegetable Like Snake With Long Shape.
111. Tamrine:
A Sour Fruit Used For Curries, Chutney, Etc Some Time Its Is Used As Indian
Thickening Agent.
112. Tandoori Chicken / Murgh /Fish: Spiced Meat
Barbequed In A Specially Designed
Clay Pot ( Tandoor ).
113. Toddy: alcoholic
drink derived from variety of palm.
114. Turmeric: yellow
spice used for flavouring and colouring. The root of the plant belongs to
ginger family.
115. Upma: a
savoury south Indian dish made with semolina and lentils.
116. Vindaloo:
sharp and hot curry made with pork/prawn/chicken/mutton with potatoes, originated in goa.
117. Vada/Pakora: rissole
of lentils or vegetables which are
served as snacks.
118. Vark: thin
foil of gold/silver which is edible.
119. Yellow Rice: rice
flavoured and coloured with saffron.
120. Zarda: sweet
pulao served at the end of the meal, speciality of Kashmir.
121. Offals: variety
meats.
122. Dhokla: batter
made from channa dal, curd, fermented then steamed, tempered and served,
accompanied with spicy green chutney.
123. Khandri:
small rolled crepes made with cooked batter of besan, curd, ginger, and
green chilli served and tempered with chutney.
124.
Dhondiya :
delicious
blend of stuffed veg cooked in oil potatoes, sweet potatoes, yam, brinjal, stuffed with a mixture of coconut, green
chilli, lime, sugar, salt and garlic.
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