Copy of `Foodler - Indian food glossary`

The wordlist doesn't exist anymore, or, the website doesn't exist anymore. On this page you can find a copy of the original information. The information may have been taken offline because it is outdated.

Foodler - Indian food glossary Category: Food and Drink > Indian food Date & country: 03/06/2011, UK Words: 52

Amchoor
Pulverized, sun-dried, unripe, wild green mango. This fine pale beige powder has a bitter, tangy, and refreshing taste. Amchoor has a slightly tropical aroma, and is similar to tamarind in flavor.

Atta
Whole-wheat flour

Baghar
A melange of spices, herbs, oil, and vegetables that flavors many Indian dishes.

Basmati Rice
Fragrant, nutty, authentic, Indian long-grained white rice. A wide variety of dishes are served with basmati rice, including pulaos, pilafs, biryanis, meats, and vegetables.

Bhaaji
A general Indian term to describe vegetables.

Bharta
A spicy, pulpy, mashed, vegetable dish. Most commonly served with Baingan (eggplant).

Bhel Puri
A mixture of puffed rice, lentils, finely chopped onions, and chopped coriander topped with both sweet and spicy onion chili chutneys.

Bhunao
To saute or stir fry in onions, tomatoes, ginger, garlic, green chilies, and oil.

Bondas
A round deep-fried savory snack made from lentils and potatoes. Served with chutneys.

Chaat
Salty snacks served with an array of sweet and spicy chutneys.

Chappati
Unleavened Indian flatbread made from wheat flour, water, oil, and salt. This bread is traditionally cooked on a tawa, and then brushed with ghee.

Chounk
A melange of spices, herbs, oil, and vegetables that flavors many Indian dishes.

Cilantro
Fresh, green Coriander

Curry
A spicy powder made by grinding and blending various herbs and spices, including cardamom, cinnamon, cumin, cloves, fenugreek, red peppers, and nutmeg.

Dahi
Yogurt

Dalchini
Cinnamon

Dhokra
Steamed batter bread

Dosai
Southern Indian pancakes that have been cooked and oiled on a tawa. Although there are many variations, the basic batter is made from rice and daal, which have been soaked and wet-ground into a creamy batter. Various sweet or savory fillings are rolled into this popular delicacy.

Ekuri
An Indian variation of scrambled eggs, with added onions and hot spices. Delicious with a hot Paratha.

Foogat
A lightly cooked vegetable dish.

Ghee
Clarified, nut-flavored butter. Made by slowly melting butter, skimming the foam, and saving the remaining golden liquid. Indian cooks simmer the butter until all the moisture evaporates. Ghee is used for cooking vegetables and meats.

Halva
A congealed, translucent, small, squared-shaped, bright Indian sweet made from finely grated vegetables, fruits, syrups, milk, and sugar. This sweet, flavored with cardamom, has a thick pudding consistency. The most popular types are carrot, pistachio, and mango.

Jaggery
Dried sugarcane juice

Kachori
Deep-fried pastry patties made from white flour, ghee, and water. Typically stuffed with spiced mashed vegetables.

Kalvan
Curry

Kebab
Marinated and spiced small pieces of poultry, fish, ground meat, or vegetables, skewered and grilled in a tandoor. Kebabs may also be shallow fried or grilled.

Kheema
Ground meat, raw or cooked.

Khichadi
Mildly spiced rice and daal.

Kofta
Balls, dumplings, or rolls made from spiced meat or vegetables.

Kulcha
Flatbread often stuffed with onion or potatoes and seasoned with cilantro.

Lassi
A refreshing sweet drink made from a blend of yogurt and water. Traditionally topped with a fresh dollop of yogurt.

Maidi
Unbleached white flour

Mawa
An Indian cooking term that refers to the process of boiling milk and stirring continuously over a low flame. Reduces and thickens the food to a soft cream-cheese consistency. This method of cooking is used widely in desserts and sweet meats.

Moti Roti
A risen flatbread made from unbleached white flour, yogurt, and water dough. This bread is baked on a tawa.

Murgh Masalam
Curried chicken

Mutter Paneer
Curried peas with cubes of fried homemade cheese.

Paan
A thick, smooth, dark green leaf. In the Indian cuisine, this leaf is wrapped around fragrant spices, fennel seeds, slaked lime paste, tobacco leaves, colored shreds of coconut, and fine shreds of areca nut. Paan, which acts as a breath-freshener, digestive, antacid, and carminative, is eaten after a meal. It is garnished with Var...

Papad
Thin, spicy, crisp wafer discs, about 4 to 8 inches in diameter, made from daal flour lentils, vegetables, potatoes, shrimp, and rice. The discs are deep-fried or dry roasted on an open flame and served as a crispy savory appetizer.

Poppadum
Thin, spicy, crisp wafer discs, about 4 to 8 inches in diameter, made from daal flour lentils, vegetables, potatoes, shrimp, and rice. The discs are deep-fried or dry roasted on an open flame and served as a crispy savory appetizer.

Puri
An unleavened whole-wheat flatbread usually around 4 inches in diameter. This "puffed" bread, which is rolled out and deep-fried, expands when cooked.

Raita
A cooling vegetable and yogurt salad served as an accompaniment to hot and spicy dishes.

Rogan Josh
Rich lamb curry

Saag Curry
An aromatic curried dish made from greens (saag).

Sambhar
Lentil curry served as a complement to idli.

Sashlik
An Indian cooking term meaning "grilled".

Sev
A thin stringy fried snack made from gram flour.

Tadka
A melange of spices, herbs, oil, and vegetables that flavors many Indian dishes.

Tandoor
The traditional, tall, cylindrical Indian clay oven. This clay pot, which has a deep sunken neck, is heated by hot charcoal. Long iron rods are used to stir the contents. The tandoor oven enhances the delectable flavors and aromas of Indian dishes.

Tandoori Murgh
Tandoori chicken marinated with spices, red peppers, and yogurt.

Tawa
A thick griddle

Upma
Spiced semolina, which may be cooked with tiny cubed potatoes and peas, then garnished with freshly grated coconut and cilantro.

Varak
Fine, thin, edible, silver foil used to garnish Indian desserts and paan. Known to help digestion.