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Beyond Curries Category: Food and Drink > Curries Date & country: 30/06/2014, UK Words: 140

Xacutti
A Goan dish which is made using chicken/vegetables and coconut.

Yakni
Mutton.

Yam
Yams are perennial herbaceous vines cultivated for the consumption of their starchytubers in Africa, Asia, Latin America and Oceania. They are used in a fashion similar to potatoes and sweet potatoes.

Zafron/Kesar
Saffron is the world

Urad/Urid
Urad, also referred to as urad dal, urd bean, urd, urid, black gram, black lentil or white lentil (Vigna mungo) is a bean grown in southern Asia. It is largely used to make dal from the whole or split, dehusked seeds.

Tulsi
Ocimum tenuifolium (known as Holy basil in English, and Tulasi in Sanskrit), is a well known aromatic plant in the family Lamiaceae. Apart from its culinary uses, for which it is known across the world, it is also used as a medicinal plant, and has an important role within many traditions of Hinduism, wherein devotees perform worship involving Tulasi plants or leaves.

Toor/Toovar
The Pigeon Pea (Cajanus cajan, syn. Cajanus indicus ) is a member of the family Fabaceae. Other common names are Arhar, Red Gram, Toovar/Toor (Hindi/Gujarati/Marathi/Punjabi), Togari (Kannada), Kandi (Telugu), Gandul, Guandul, Congo pea, Gungo pea, Gunga pea, and no-eye pea.

Tikka
Tikka is skewered boneless meat cubes cooked in a tandoor.

Thaali/Thali
Thali is a tray that holds the complete meal served in individual bowls (katori).

Tej Patta
Tej Patta is an Indian name for Bay leaf.

Shami kebab
Round minced meat rissoles.

Shashlik
Cubes of skewered lamb.

Sonf
Fennel seed.

Sont or Sonth
Dried ginger.

Supari
Mixture of seeds and sweeteners for chewing after a meal. It usually includes aniseed or fennel, shredded betel nut, sugar balls, marrow seeds, etc.

Tandoor
Tandoor is the traditional Indian clay oven. A Tandoor is a clay pot usually sunken neck deep in the ground. Charcoal is put on the flat bottom of the pot. The heat generated by the hot charcoal in and on the sides of the clay pot is used for cooking. Long iron rods, long enough to reach the bottom of the pot, are used in the cooking process. It is probably the most versatile kitchen equipment in the Indian kitchen. Barbecues, breads, dal, gravies made in them acquire a unique taste, very different from the food cooked on the regular kitchen oven.

Seenl
Allspice. Related to the clove family.

Saunf
Aniseed.

Sarson ka sag
Mustard leaves

Rajma
Red kidney beans.

Rasgulla
One of the most famous Indian sweets that originated from east India. The walnut-size balls of semolina and milk are cooked in a light sugar syrup, flavored with cardamom.

Ruh Gulab
Rose water

Sabzi
The generic term for vegetables.

Sag/Saag
Spinach

Samosas
The celebrated triangular deep-fried pastry appetizers filled with vegetable or meat mixtures.

Raita
A cooling chutney of vegetables and yogurt.

Rai
Mustard seed.

Pista Magaz
Pistachio nut.

Poha
Pounded rice.

Pooris
Deep-fried whole-wheat flatbreads. They are usually around 4 inches in diameter and puff up when deep-fried.

Pudina
Mint leaves or powder.

Pulao
Delicately flavored rice, saut

Pulses
Types of lentils.

Quas chawal/Kesar chaval
Rice fried in ghee, flavored and colored with saffron.

Paratha
Whole-wheat unleavened flatbread. It is sometimes filled with cooked ground meat or a vegetable mixture. Slightly larger than a Chapatti and shallow fried to perfection.

Pasanda
Meat, usually lamb, beaten and cooked in one piece.

Piaz/Peeaz/Pyaz
Onion.

Papdams (Papad)
Thin wafer like discs about 4 to 8 inches in diameter made from a variety of lentils, potato, shrimp, rice etc. The discs are deep-fried or dry roasted on an open flame and served as a crispy savory appetizer. Served in many Indian restaurants complimentary before a meal.

Paneer
Cheese (Indian cottage cheese) made from bottled milk that can be fried and curried.

Palak/Sag
Spinach or green leafy vegetable

Namkeen
Salty.

Naryal/Nariyal
Coconut.

Neem
Curry leaf.

Nimboo/Nimbu
Lime.

Pakoras/Pakodas
Popular Indian crispy and spicy snack served usually hot out of the frying pot along with coriander chutney. A popular teatime snack served with Indian tea. Slices of different vegetables like potatoes, onion, chilies, spinach leaves, eggplant etc dipped in a batter made out of chickpea flour and a few dry spices and deep-fried.

Namak
Salt.

Naan Peshwari
Baked naan bread stuffed with almonds and or cashews and or raisins.

Naan Keema
Baked naan bread, stuffed with a thin layer of minced meat curry.

Naan
Indian flat bread made from wheat and baked in a tandoor.

Moong
One of the more commonly used lentils. It has a green skin and can be used whole, split or polished to make various dals.

Mirch
Pepper. For centuries the most important spice, gaining the title king of spices. It grows on vines that flower triennially and produce clusters of berries, which are picked and dried which then become peppercorns. Green, black, and white are not different varieties. All peppercorns are green when picked and must be bottled or freeze-dried at once to retain the color. Black pepper is the dried berry. White pepper is obtained by soaking off the black skin of the berry. Peppercorns are a heat agent and can be used whole or ground.

Mattar Paneer or Mutter Paneer
Curried peas with cubes of fried homemade cheese.

Methi
Fenugreek.

Masoor Dal
Red lentil with a green skin.

Mattar or Mutter
Green peas.

Makke
Corn flour.

Malai
Cream.

Malaya
The curries of Malaya are traditionally cooked with coconut, chili, and ginger.

Mamra/Mumra
Puffed rice.

Masala Dabba
Spice box containing the commonly used dry spices and is always kept near the cooking range for easy and quick access. A spoon is included for ease of use.

Lasan/Lassun/Lassan
Garlic

Lassi
A tall cool drink made from yogurt and water and made either sweet or salty.

Lavang
Cloves.

Macchi or macchli
Fish

Makhani
A traditional dish. Tandoori chicken is cooked in ghee and tomato sauce.

Kulfi
Sweet, aromatic ice cream made from cream, milk, and sugar flavored with mango, pistachios, saffron etc.

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

Korma
Rich sauce thickened with yogurt, nuts or poppy seeds, fragrantly seasoned with aromatic spices.

Kheer
Essentially a rice pudding, made with rice, milk and sugar flavored with cardamom. Sometimes nuts are added. Served either hot or cold.

Kishmish
Sultanas.

Koftas
Spiced meat or vegetable balls deep-fried and served with a curry sauce.

Kokum
A variety of plum, pitted and dried. They are very sour.

Karanji
Karanji is a Maharashtrian Pastries made out of whole-wheat flour and filled with a cooked mixture of freshly grated coconut and sugar.

Karela
Karela is a Bitter gourd/Melon and is small, dark green, knobby vegetable of the gourd family.

Katori
Small serving bowls which go on a thaali (tray).

Kebabs/Kababs
Marinated and spiced small pieces of any meat, poultry, fish, ground meat, vegetables, skewered and grilled in a tandoor/oven or over a grill. Kebabs can also be shallow fried over a pan.

Keema
Ground meat, raw or cooked.

Kalongi
Nigella seeds, similar to wild onion seeds.

Kadhi
Yogurt soup. Gujarati Kadhi, one of the dishes of North India, differs from its northern cousins in the level of sweetness. Gujarati Kadhi tends to be much sweeter than the other variants, because of addition of a sweetener like sugar or jaggery.

Kaju/Kajoo
Cashew nut.

Kala Jeera
Black cumin seeds.

Kala Namak
Black salt.

Kachumber
Indian salad usually made with cucumber, tomatoes, and onions flavored with salt, sugar and lemon juice.

Jeera/Zeera
Cumin.

Idli
South Indian steamed rice cakes

Imli
Tamarind.

Jaifal/Taifal/Jaikai
Nutmeg.

Jalebi
These sweet crisp round whirls, made from plain flour and water deep-fried and then dipped in sugar syrup, served hot or cold, make a favorite Indian dessert.

Jalfrezi
Saut

Javatri
Mace.

Gobhi
Cauliflower.

Goor or Gur
Jaggery (palm sugar) or molasses.

Gram flour
Chickpea flour.

Gulab Jamun
Gulab Jamun is a deep-fried cake balls served with aromatic syrups.

Haldi/Huldi
Turmeric. Haldi is a very important Indian spice. It is the basis for all Indian curry spice blends.

Doroo
Celery.

Ekuri
Indian version of scrambled eggs, which obviously means the addition of onions and spices.

Elaichi
Cardamom.

Feni/Fenny
Fenny is an Indian liquor made from either coconut or the juice of the cashew apple. Fenny (also feni) originated in Goa, and the Goan fenny is generally considered superior.

Gajar
Carrot.