Copy of `Beyond Curries`

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 The information may have been taken offline because it is outdated.

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

Ghee
Clarified butter.

Dhansak
Traditional chicken or meat dish cooked in lentil and vegetable puree.

Dhania
Coriander.

Dalchini or Darchim
Cinnamon.

Dewa
Lentils. There are over sixty types of lentils. The most common types are masoor, channa, and urid.

Dahi
Strained yoghurt, yoghurt cheese, labneh (also labaneh, lebnah; Arabic لبنة), or Greek yoghurt (in northern Europe and the U.S.) is a type of yoghurt which is strained in a cloth or paper bag or filter, traditionally made of muslin, to remove the whey, giving a consistency between that of yoghurt and cheese, while preserving yoghurt's distinctive sour taste. It is a traditional food in the Middle East and South Asia, where it is often used in cooking, as it is high enough in fat not to curdle at higher temperatures.

Dal
Dal is an Indian word, which includes dried peas, beans, and lentils that are red, yellow orange, or pink, plus split peas and other legumes. Dal can also be used to describe a soup like dish prepared with lentils. Dals are the primary source of protein in a vegetarian diet. Dals are cooked whole or pureed, depending on the dish. Ground powdered dal is used in unleavened breads and crackers, and even in spice mixtures

Chimta
Tongs

Chutney
Chutney is a fresh relishes made with fruits, vegetables, and herbs.

Curry leaves
(Not to be confused with the curry spice blend) The curry leaf plant is a tropical tree of the citrus family. The long slender leaflets that look a little like bay leaves are dark green on top and paler underside. The leaves have a strong, warm curry (combination of nuts and lemons) aroma when bruised or rubbed.

Chhalni
Sieve.

Chili
There are a great many species of chilies, which are the fleshy pods of shrub-like bushes of the capsicum family. Chilies range from large to small and colors include green, white, purple, pink, and red. Chilies are the most important heat agent in Indian cooking. They vary in hotness from mild to incendiary-like potency. Most commonly used are the small, fresh green or red chilies. Red chilies can be dried and used whole, and chili powder is made from grinding dried chilies.

Chai
Indian tea.

Chakla Belan
A special rolling pin and board.

Chamcha
Spoon or ladle.

Channa
Chickpea.

Chaval/Chawal/Akki
Rice.

Chaat
Chaat (Hindi

Chaamp
Chop.

Brinjal
Eggplant.

Cassia Bark
Cassia is a corky bark with a sweet fragrance similar to cinnamon and is used extensively in Northern Indian cookery.

Cayenne pepper
The Cayenne is a hot red chili pepper used to flavor dishes, and for medicinal purposes. Named for the city of Cayenne in French Guiana, it is a cultivar of Capsicum annuum related to bell peppers, jalape

Bondas or Vadas
Round deep-fried savory snack made in different varieties usually from lentils, potatoes etc. and served with a chutney.

Biryani
Biriyani is an elaborate dish made from spiced saffron rice cooked with pieces of lamb, chicken or vegetables. It is usually made on special occasions since it takes a long time to make a biryani, but it is surely worth the effort. It always tastes better the next day since the spices marinate and flavor the meat and rice.

Badam
Almonds.

Bahare
Stuffed.

Bandai
Star Anise.

Basmati Rice
Basmati rice is authentic Indian long grained white rice, which has unique nutty flavor. A wide variety of rice dishes are made with Basmati rice. They are

Besan
Chickpea flour.

Bhaaji/Sabji
Deep-fried vegetable dipped in a seasoned batter

Bhuna or Bhunao
Bhuna is to saut

Amchur
Mango powder. A sour flavoring agent using in North Indian cooking.

Appam
Appam is the traditional recipe from Kerala are usually made out of rice and/or various lentil flours.

Atta
Chapatti flour. Fine whole meal flour used in most Indian breads.

Avial/Aviyal
Avial is a mixed vegetable curry from the south of India. It is a thick mixture of a lot vegetables, curd and coconut.It is seasoned with coconut oil and curry leaves.

Akki
Kannada word meaning Rice.

Aloo
Potato.

Aloo Chole
Aloo Chole is a vegetarian dish cooked using chickpeas, potatoes, and tamarind.

Adrak/Udrak/Shunti
Ginger.

Achar
Achar/Indian Pickles are mainly made with vegetables and fruits like mango, lime, green chilies etc. Made mostly during the summer in India, they are a spicy and delightful addition to the Indian meal.