Glossary of Pulses

8/6/2019 Glossary of Pulses

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Glossary Of Pulses:

English Name Indian / Hindi Name

Beaten Rice Poha

Bengal Gram Chana

Black Gram Sabut Urad Dal / Kaali Dal

Black Eyed Beans Chawli / Lobhia

Broken Wheat Dalia

Chickpeas (brown) Chana

Chickpeas (green) Cholia / Hara Chana

Chickpeas (white) Kabuli Chana

Gram Flour Besan / Chane Ka Atta

Green Gram Moong

Horse Gram Kulthi

Maize Flour Makai Ka Atta

Puffed Rice Kurmura

Red Kidney Beans Rajma

Red Lentil Masoor

Refined Flour Maida

Rice Chawal

Semolina Rava / Suji

Split Bengal Gram Chana Dal

Split Black Gram Urad Dal / Kaali Dal

Split Green Gram Moong Dal

Split Red Gram Tuvar Dal / Arhar Dal

Split Red Lentil Masoor DalWheat Gehun

Wheat Flour Gehun Ka Atta

Indian Names For Spices, Fruits, Dairy Products and Their Categories:

Common Indian Names English Names Category

Adrak / Sonth Ginger Spices

Ajwain Carom Seeds / Thyme Spices

Amchoor Dried Mango Powder Masala

Anaar Dana (Powder) Pomegranate Seeds (Dried) Masala

Angoor Grapes Fruit

Atta Wheat Flour Flour

Badam Almond Dry Fruit

Besan Gram Flour Flour

Bhutta Corn Cobs Vegetable

Chana Bengal Gram Pulses

Chana Dal Gram Dal Pulses


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Sarson Mustard Seeds (Moti) Spices

Saunf Aniseed Seeds

Shimla Mirch Capsicum Vegetable

Tadka Seasoning Cooking Process

Tej Patta Bay Leaf Herb

Urad Dal Horse Bean Pulses

Indian spices

Spices and aromatics are the very heart of Indian cooking. They havebeen used since ancient times. They were mentioned in the ancient Hinduscriptures called the Vedas, ancient Egyptian papyruses and the OldTestament. Although it was not until the Roman conquests that westerncounties discovered their culinary possibilities, spices have always beenbelieved to have healing and magical qualities. They have been used to castspells, as incense in religious rites, to embalm corpses, to add aroma toperfumes and as aphrodisiacs. The word spice comes from Latin species ,

meaning a commodity of value and distinction. During their long andfascinating history, spices have often been more valuable than gold or preciousstones, and the trade of spices has been an extraordinarily influential factor inhistory.Many researchers have attempted to explain why hot spices are pleasant totaste. It seems the burning sensation is the pain of nerve endings on thetongue. This releases endorphins, the bodys natural painkillers, giving rise topleasurable and even euphoric sensations.

Flowers, leaves, roots, bark, seeds and bulbs (the simplest of naturalingredients) are used in endless combinations to produce an infinite variety of flavors: sweet, sharp, hot, sour, spicy, aromatic, tart, mild, fragrant orpungent. Their tastes and aromas combine to create a kaleidoscope of exoticflavors to delight the plate. It is best to obtain spices in whole seed form and togrind them just prior to use.

Indian spices spices offer significant health benefits and contribute towardsan individual's healthy life. They add flavor and nutrients to dishes without fator calories!Understanding the health benefits of each ingredient is key to optimizing homecooked meals for the particular needs of the family. Which Indian spices aregood for you and why? >>

Asafoetida (Hing) - also known as devil's dung. It is a resintaken from a plant from the parsley family. It is a distinctiveand pungent spice. It is most commonly found in powdered

form. When cooked, it has a truffle-like flavor and a roastedgarlic aroma. It is used mainly for its digestive properties,especially in the cooking of beans and lentils, as it is reputed tohave antiflatulence properties. Asafoetida is an importantingredient of the snack called cheewra - a mixture of grains,dried fruits, and spices. It can be added to flavor fish andvegetable dishes. A pinch of it can be fried in hot oil before therest of the ingredients are cooked.Buy Asafoetida - Powder, 2.3 oz
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Cokum has the same souring qualities as tamarind, especiallyenhancing coconut-based curries or vegetable dishes likepotatoes, okra or lentils. Kokum is especially used with fishcurries, three or four skins being enough to season an averagedish. It is also included in chutneys and pickles. >>

Coriander seeds (Dhaniya) - is a member of a parsleyfamily. The seeds are oval in shape, ridged, and turn frombright green to beige when ripen. This spice tastes sweet andtangy, with a slightly citrus flavor. The English name for thisspice comes from the Greek koros, meaning bug. Coriander isusually sold in powdered form, although the whole seeds are

also available. Fresh green coriander - because they are aiddigestion, they are particularly effective with carbohydrates likepastries and bread. Coriander is also used in fish and savorydishes as a healthy alternative to salt, and it is basic ingredientof curry powder.

Cumin (Jeera) - comes from the parsley family. The seedsare oval with ridges, greenish-beige in color, warm, nuttyaroma and a taste that is bitter, but not hot. They can beground to a powder. Cumin is usually dry-fried before use(drop the whole seeds into a hot dry pan and cook until theroasted fragrance emerges). It is used to flavor rice, stuffed

vegetables, many savory dishes and curries. It combines wellwith cilantro and is widely used in beef dishes.Buy Kitchen Collection All Natural Ground Cumin

Curry leaves (Kari putha or Neem) - are small grey-greenish leaves (a bit like bay), relative of the orange. Theycan be used fresh or dried. Their aroma is released by its heatand moisture. They are sometimes fried in the oil the food iscooked in, and then discarded. They are mainly used as anaromatic and flavoring for most curries and soups. Whenstarting a curry or soup dish, put the curry leaves into the oilto fry until crisp.
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Curry Powder - Curry Powder is a blend of many spices and isused widely in savory dishes throughout India and SoutheastAsia. Curry has a particular scent and is spicyBuy curry powder: Kitchen Collection All Natural Curry

Powder Curry - Powder, 2.24 oz

Fennel (Soonf) - is a greenish-brown, small oval seed fromPimpinella Anisum , a plant in the parsley family. It has a sweetand aniseed flavor. Used sparingly, it gives warmth andsweetness to curries. The seeds combine well with peanuts andthe zest of citrus fruit. Roasted fennel seeds are chewed tofreshen the breath after the meal. They have digestiveproperties. Buy Fennel Seed Powder (Foeniculum vulgare) 1 lb: C

Fenugreek (Kasuri Methi) - is short, upright plant (related tospinach) with oval leaves. The entire plant has a strong, sweetaroma. The mature leaves have the bitter taste. Groundfenugreek (seeds) has a warm, yellowish-brown color with astrong curry-like taste. In powdered form, fenugreek is one of the main ingredients of curry powders. Fenugreek is used toadd flavor to meat dishes. It is also considered as anaphrodisiac.

Garam Masala meaning hot spices - is a mixture of ground spices (recipes vary) (cloves, cardamom, cumin,peppercorns and cinnamon, bay leaves). It is far better togrind your own spices than to buy the mixture ready-ground.The blend of spices in the garam masala varies according tothe dish to which it's added so a spice blend for a fish dish isdifferent to the spice mix for lamb. Depending on theingredients of your dish, you can enhance the garam masala byadding other spices like ginger and turmeric (which would suitchicken or fish). Cloves and fennel seeds might be added to amix for dark meats like lamb or beef.
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Garlic (Lassan) - closely related to the onion. It has apowerful pungent or hot flavor when raw, which mellows whenit is cooked. It has very strong odor. Bulbs, whose segmentsare usually called "cloves" are the part of the plant mostcommonly eaten. Garlic is used as a condiment and asflavoring in gravies, sauces, soups, stews, pickles, salads,

salad dressing and breads. Garlic pickles and freshly groundgarlic chutneys are popular side dishes for rice, snacks andchappathis. Garlic powder is made from ground dehydratedcloves and is used widely as a substitute for fresh garlic. Garlichelps to purify the blood and lower blood pressure. It isconsidered as a cure for heart ailments.

Ginger (Adrak) - the fresh root gingeris a knobly rhizome witha sweet aroma and hot, pungent taste. Inside, the ginger ishard and woody, yellow and fibrous. It is easiest to cook with,once peeled and grated. The length of the root indicatesmaturity, and the longer it is, the hotter and more fibrous itwill be. Ginger makes a tasty paste, especially if mixed withgarlic. Ginger can be used in sweet dishes, desserts, or in

piquant dishes such as hot curries and stir fries. The ground(soondth) type is the same as that used in baking. Ginger isalso commonly regarded as an aphrodisiac. More about Ginger Buy ginger online: Kitchen Collection All Natural GroundGinger

Mango powder (Amchur) - This sour powder is made fromunripe mangoes. It has a tart taste. It has a sour, lemonytaste, with a slightly sweet edge. The primary use of it is forChutneys. It is used in soups, pastries, and in vegetariandishes as a souring additive, as well as to samosas andrelishes. It can be added to chickpeas, potatoes and eggplants.More, it is used as a dry seasoning for grilled dishes and

sometimes appears in Bombay mix, the Indian version of potato chips or pretzels. Amchur is also an essential ingredientin making Chaat Masala. It gives any dish a tangy, sour flavor,and is the perfect substitute for lemon, tamarind or lime juice.If you are unable to find you can use a dash of lemon.

Mint (Pudina) - Indian mint has a stronger flavor and morepungent aroma than Western varieties. This herb is oftenpaired with lamb. Mint is sweet and strong with hints of a sharplemony taste; mint is pleasantly pungent and refreshing at thesame time. The warm sweet fragrance of mint is cooling to thepalate, leaving a fresh aftertaste. Indian cooking and is widelyused in chutneys, relishes, salads, sauces and teas. Mint is

mostly added to biryanis (Moghul rice preparation), lassi - theNorth Indian refreshing drink. Mint is also perfect as a garnishfor desserts, and goes well with fruits, iced tea, lemonade andyogurts as well as a variety of cocktails.
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Mustard seeds (Rai) - in Indian cooking brown mustardseeds are more commonly used but black seeds contain ahigher proportion of the volatile mustard oil and strongestflavor. The larger yellow variety, known as white mustard aremuch les pungent. Powdered mustard has no aroma when dry,but a hot flavor is released when it is mixed with water. The

seeds can be put whole into very hot oil and popped. Raw foodcan be cooked in this flavored oil or it can be poured over somedishes just before serving. Mustard helps emulsify liquids usein salad dressing recipes to help blend oil and vinegar and adda spicy zip. Mustards seeds are a popular addition to dishessuch as vegetable, beans, pastries and pickles.

Nutmeg and mace (Jaiphal and Javitri) - is the seed of theevergreen tree. Mace is the fleshy lattice, covering of thenutmeg (hard nut), which is golden brown in color. Nutmeghas more robust flavor than mace, but thy are otherwise verysimilar. They have nutty, warm and slightly sweet flavor.Nutmeg is used to add sweet and savory flavor to dishes such

as pies, custards, puddings, cakes, souffls, vegetables, eggdishes, lamb, and fish, and beverages. Like nutmeg, mace is asweet and flavorful spice, which can be substituted for nutmegor cinnamon to complement a variety of foods. Mace is alsoused in sauces for fish and pickle chutneys.

Onion Seeds (Kalonji) - are small, irregular shaped blackseeds of the plant that grows in India - Kalonji . This spice canbe used fresh or dry roasted in curries, and added tovegetables, relishes, pickles and yogurts. It is featured in many

spice mixtures such as Bengali five-spice mixture panchphoron ,which also includes fenugreek, mustard, cumin and fennel.

Oreango (Ajwain) - it has a strong, pungent odor and flavorsimilar to pepper and anise. They contain thymol oil, whichgives a taste reminiscent of thyme. it is used in lentil dishes,vegetable parathas, pakoras and meat dishes.


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Paprika powder - is ground from dried sweet peppers (familyCapsicum Annum, relative of chili) the fruits of a tropicalevergreen bush. It is milder than chili powder or cayenne.Paprika has bright red color and a mild, sweet flavor with acardamom aroma. It is highly versatile spice. It is good witheggs, fish, chicken, crab and cheese. It can also be used as agarnish on baked potatoes, salads, rice dishes. Paprika is richin vitamin C, and so helps colds and influenza. It is also said totreat digestive troubles, cramps, circulations problems, andshingles.Buy Kitchen Collection All Natural Paprika

Peppercorns (Kali Mirchi) - pepper's name comes form theSanskrit Pippali nigrum , which means "black spice".Peppercorns have a pungent, woody aroma and hot, bitingtaste. Black pepper is more aromatic, white is stronger andhotter. Pepper is the only spice that us used to flavor foodbefore, during and after cooking. Whole or groundedpeppercorns can be added to most non-sweet dishes.You can buy peppercorns at Kitchen Collection All NaturalWhole Black Pepper and ground black pepper KitchenCollection All Natural Ground Black Pepper

Saffron (Zaffran) - this spice is made from orange coloreddried stigmas of the especially cultivated crocus (75 stamensare needed to make 100 g (4 oz) of the spice.) It is the mostexpensive spice of all. It has a distinctively pungent, honey-likeflavor and aroma. It is available as whole threads or powdered.When ground they form a russet powder. The filaments can belightly roasted, crumbled in a little hot water and left to infuseto bring out their full strength. Saffron is used to color ricedishes, sweets, puddings, sauces and soups to bright yellow.

Tamarind (Amli) - is the sticky, dried, brown pod of theevergreen tree. It has a sour taste and very tart, citric flavor.The pulp must be soaked before usage. In India, tamarind ismostly combined with meat or legumes (lentils, chick peas orbeans). It adds a distinctive cooling quality to curries,chutneys.
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Turmeric (Haldi) - comes from the root of Curcuma longa, aleafy plant related to ginger. It has a bright yellow color and apungent, warm, earthy aroma and taste. Although it becomesbitter if too much used. It is mildly antiseptic. Turmeric is anessential spice in Indian food, giving a rich, appetizing color. Itis used in curries, fish dishes and with beans because of itsdigestive properties. Research show that turmeric inhibitsblood clotting, reduces liver toxins, and helps the livermetabolize fats and so aids weight loss.

English Name Image Hindi Name

Asafoetida, Asafetida Hing, Heeng

Basil Tulsi

Bay Leaf Tej Patta, Tejpatta, Tejpan, Tejpat

Betel Leaves, Piper Paan

Big Mustard Seeds Sarson

Black Cardamom Badi Elaichi

Black Cumin Seeds, Caraway Seeds Kala Jeera, Shah Jeera, Shajeer

Black Mustard Seeds Rai
http://www.indianfoodsite.com/spices.htm


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Black Pepper Kali Mirch

Black Salt Kala Namak

Brown Cardamom Elaichi (Moti)

Brown Sugar, Jaggery Gur

Canna Edulis Sabja

Cardamom Ilaichi, Elaichi

Carom Seeds, Thymol Seeds Ajwain

Chilli Powder Lal Mirch Powder

Cinnamon Dalchini

Clove Laung, Lavang

Coriander Powder Dhania Powder


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Coriander Seeds Dhania Beej

Coriander, Cilantro Dhaniya, Dhania

Cumin Seeds Jeera

Curry Leaves Kari Patta, Kadipatha

Dried Mango Powder Amchoor, Amchur

Dried Pumpkin, Water Melon seeds Magaz

Dry Fenugreek Leaves Kasoori Methi

Dry Ginger Saunth, Sounth

Fennel Seeds, Aniseed Saunf, Sonf

Fenugreek Methi

Fenugreek Seeds Methi ke Dane


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Garlic Lasan, Lahsun

Ginger Adrak, Sonth, Soonth

Green Cardammom Elaichi, Choti Elaichi, Chhoti Ilaichi

Ground Spices Garam Masala

Mace Javitri, Javntry

Margosa Neem

Mint (Spearmint) Pudina, Podina

Mustard Rai/Sarson

Myrtle Henna

Nutmeg Jaiphal

Onion Seeds, Nigella Kalonji


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Parsley Ajmoda, Ajmud

Peppercorn Kali Mirch, Gol Mirch

Pomegranate seeds Anardana, Anardhana

Poppy Seed Khus Khus, Khuskhus

Red Chilli Lal Mirch

Rock Salt Kala Namak

Safflower Seeds Kardai, Kusumbha

Saffron Kesar, Zafraan

Salt Namak

Seasoning Tadka

Sesame Seeds Til


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Allspice (Kebab Cheeni)

Almonds ( Badaam )

Aniseed ( Suwa or Shopa )

Asafoetida ( Hing )

B Top

Basil ( Tulsi )

Basmati Rice ( Basmati Chaaval )

Bay Leaf ( Tej Patta ) Black Cardamom ( Badi Elaichi )

Black Cumin Seed (Shahi Jeera )

Black Mustard Seeds ( Rai)

Black Onion seeds ( Kalonji )

Black Peppercorn ( Kali Mirch )

Black Raisins ( Sultana ) Black Salt ( Kala Namak or Sanchal )

C Top

Carom Seeds (Ajwain)

Cardamom ( Elaichi)

Cashew nuts ( Kaju )

Channa Daal

Cinnamon ( Dalchini )

Clarified butter ( Ghee )
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Cloves ( Lavang )

Coconut milk ( Narial Ka Doodh )

Coconut Whole ( Narial )

Coriander Powder ( Dhania powder )

Coriander seeds ( Dhania )

Cumin seeds ( Jeera )

Curry Leaves ( Kaddipatta )

D

Top Dates ( Khajur )

Desiccated Coconut ( Sukha Narial )

Dill seed and weed (Suwa)

E Top

Edible sliver foil ( Varaq or Chaandi)

F Top

Fennel seeds ( Saunf )

Fenugreek Leaves - dried ( Kasoor Methi )

Fenugreek leaves ( Methi Leaves )

Fenugreek seeds ( Methi seeds )

Flattened Rice Flakes ( Poha )

G
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Top

Garlic ( Lahsun )

Ginger ( Aadrak )

Golden raisins ( Kishmish )

Gram Flour ( Besan )

Green Peas ( Mutter )

Green Cardamom (Elaichi)

Green Chilies ( Hari Mirch )

H Top

Home made Cheese ( Paneer )

I Top

J Top

Jaggery ( Gur )

K Top

Kesar ( Saffron )

L Top

Lemons ( Nimbu )

Limes ( Nimbu )
http://tmp/svpdd.tmp/javascript:Start('Garlic.htm')http://tmp/svpdd.tmp/javascript:Start('Ginger.htm')http://tmp/svpdd.tmp/javascript:Start('GoldenRaisins.htm')http://tmp/svpdd.tmp/javascript:Start('Greencardamom.htm')http://tmp/svpdd.tmp/javascript:Start('Paneer.htm')http://tmp/svpdd.tmp/javascript:Start('Jaggery.htm')http://tmp/svpdd.tmp/javascript:Start('saffron.htm')http://tmp/svpdd.tmp/javascript:Start('Garlic.htm')http://tmp/svpdd.tmp/javascript:Start('Ginger.htm')http://tmp/svpdd.tmp/javascript:Start('GoldenRaisins.htm')http://tmp/svpdd.tmp/javascript:Start('Greencardamom.htm')http://tmp/svpdd.tmp/javascript:Start('Paneer.htm')http://tmp/svpdd.tmp/javascript:Start('Jaggery.htm')http://tmp/svpdd.tmp/javascript:Start('saffron.htm')


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M Top

Mint ( Pudina )Moong Daal

Mustard Oil

N Top

Nutmeg ( Jaiphal )

O Top

P Top

Pistachio nuts ( Pista )

Plain Flour ( Maida )

Plain yogurt ( Dahi )

Pomegranate seeds ( Anardana )

Pomogranate ( Anar)

Poppy seeds ( Khus Khus)

Potatoes ( Aloo )

Pulses : Generic name ( Daal )

Q Top

R
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Top

Raw Mango powder ( Aamchur Powder)

Red chilies powder ( Lal Mirchi powder)

Red Lentils ( Masur daal )

Red chilies ( Lal Mirchi )

Red Kidney beans ( Rajmah )

Rice Flour

Rose Water ( Gulab Pani )

S Top

Sabja or Tukmaria

Saffron ( Kesar )

Salt ( Namak )

Semolina ( Rawa )Sesame seeds (Til )

Spice Mixture ( Masala )

Spice Blend ( Garam Masala )

Spinach ( Palak )

Star Anise ( Chakra Phool )

T Top

Tamarind ( Imli )

Tur Daal
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Turmeric ( Haldi )

U

TopUdad Daal

V Top

Vinegar ( Sirka )

W Top

Walnuts (Akhrot)

Wheat Flour (Aata)

Back to Spices A to Z

X

Top


Y Top

Yellow Lentils ( Tur Dal)


Z Top

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HINDI NAME

A Top

Aadrak ( Ginger )

Aamchur Powder ( Raw Mango powder )

Aata ( Wheat Flour )

Ajwain ( Carom Seeds )Akhrot ( Walnuts )

Aloo ( Potatoes )

Anar (Pomegranate) Anardana ( Pomegranate seeds )

B Top

Badaam ( Almonds )

Badi Elaichi ( Black Cardamom )

Basmati Chaaval ( Basmati Rice )

Besan ( Gram Flour )

C Top

Channa Daal

Chaandi ( Edible Silver Foil )

Chakra Phool (Star Anise)

Chawal Ka Aata ( Rice Flour )
http://tmp/svpdd.tmp/javascript:Start('Ginger.htm')http://tmp/svpdd.tmp/javascript:Start('Caromseeds.htm')http://tmp/svpdd.tmp/javascript:Start('Pomegranate.htm')http://tmp/svpdd.tmp/javascript:Start('Almonds.htm')http://tmp/svpdd.tmp/javascript:Start('Blackcardamom.htm')http://tmp/svpdd.tmp/javascript:Start('Basmatirice.htm')http://tmp/svpdd.tmp/javascript:Start('Channadaal.htm')http://tmp/svpdd.tmp/javascript:Start('Varaq.htm')http://tmp/svpdd.tmp/javascript:Start('star_anise.htm')http://tmp/svpdd.tmp/javascript:Start('Ginger.htm')http://tmp/svpdd.tmp/javascript:Start('Caromseeds.htm')http://tmp/svpdd.tmp/javascript:Start('Pomegranate.htm')http://tmp/svpdd.tmp/javascript:Start('Almonds.htm')http://tmp/svpdd.tmp/javascript:Start('Blackcardamom.htm')http://tmp/svpdd.tmp/javascript:Start('Basmatirice.htm')http://tmp/svpdd.tmp/javascript:Start('Channadaal.htm')http://tmp/svpdd.tmp/javascript:Start('Varaq.htm')http://tmp/svpdd.tmp/javascript:Start('star_anise.htm')


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D Top

Daal ( Generic term for all pulses )Dahi ( Plain yogurt )

Dalchini ( Cinnamon )

Dhania ( Coriander seeds )

Dhania powder ( Coriander Powder )

Dill seed and weed (Suwa)

E Top

Elaichi ( Cardamom )

F Top

G Top

Garam Masala ( Spice Mixture )

Ghee ( Clarified butter )

Gulab Pani ( Rose Water )

Gur ( Jaggery )

H Top

Haldi ( Turmeric )

Hari Mirch ( Green Chilies)
http://tmp/svpdd.tmp/javascript:Start('Cinnamon.htm')http://tmp/svpdd.tmp/javascript:Start('Corianderseeds.htm')http://tmp/svpdd.tmp/javascript:Start('Corianderpowder.htm')http://tmp/svpdd.tmp/javascript:Start('Dillweed.htm')http://tmp/svpdd.tmp/javascript:Start('Cardamom.htm')http://tmp/svpdd.tmp/javascript:Start('Ghee.htm')http://tmp/svpdd.tmp/javascript:Start('Jaggery.htm')http://tmp/svpdd.tmp/javascript:Start('Turmeric.htm')http://tmp/svpdd.tmp/javascript:Start('Cinnamon.htm')http://tmp/svpdd.tmp/javascript:Start('Corianderseeds.htm')http://tmp/svpdd.tmp/javascript:Start('Corianderpowder.htm')http://tmp/svpdd.tmp/javascript:Start('Dillweed.htm')http://tmp/svpdd.tmp/javascript:Start('Cardamom.htm')http://tmp/svpdd.tmp/javascript:Start('Ghee.htm')http://tmp/svpdd.tmp/javascript:Start('Jaggery.htm')http://tmp/svpdd.tmp/javascript:Start('Turmeric.htm')


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Hing ( Asafoetida )

I

Top Imli ( Tamarind )

J Top

Jaiphal ( Nutmeg )

Jeera ( Cumin seeds )

K Top

Kadipatta ( Curry Leaves )

Kaju ( Cashew nuts )

Kala Namak or Sanchal ( Black Salt )

Kali Mirch ( Black Peppercorn )

Kalonji ( Back Onion seeds )

Kastoori Methi (Fenugreek Leaves dried )

Kebab Cheeni ( Allspice )

Kesar ( Saffron )

Khajur ( Dates )

Khus Khus ( Poppy seeds )

Kishmish ( Golden raisins )

L Top
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Lahsun ( Garlic )

Lal Mirchi ( Red chilies )

Lal Mirchi powder ( Red chili powder)

Lavang ( Cloves )

M Top

Maida ( Plain Flour )

Masala ( Spice Mixture )

Masur daal ( Red Lentils ) Methi leaves ( Fenugreek leaves )

Methi seeds ( Fenugreek seeds )

Moong Daal

Mustard Oil

Mutter ( Green Peas )

N Top

Namak ( Salt )

Narial ( Coconut Whole )

Narial ka doodh ( Coconut milk )

Nimbu ( Lemons)

Nimbu ( Limes )

O Top
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Sultana ( Black raisins )

Suwa or Shopa ( Aniseed )

T Top

Tej Patta ( Bay Leaf )

Til ( Sesame seeds )

Tulsi ( Basil )

Tur Daal (Yellow Lentil)

U Top

Udad Daal

V Top

Varaq (Chaandi ) Edible sliver foil

W Top of Form

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Cooking | Health | Nutrition | Weight Gain | Weight Loss | Women | Baby | Social Planning |SITEMAP

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Cooking Orientation | Recipe Groups | F A Q | Visitor Recipes | Submit Recipes
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Glossary English to Hindi. Indian foodsCooking Cooking Terms | List spices Herbs Hindi to EnglishList fresh vegetables | List fresh fruits | List dried-beans

Glossary English to Hindi

Spices and Herbs Dried Fruits and Nuts

Fruits

Grain, Legumes, Flours

Meats Fowl Fish

Vegetables

Colors

Taste Expressions

Glossary Hindi to EnglishKitchenware

Common Dairy Products

Common Breads

General Terms

Spices and Herbs (Masala)

English Name Hindi NameAlkanet Root Ratan Jot

Alum Fitkari, Phitkari

Anise Seed Choti Saunf, Suwa, Shopa

Arrowroot Paniphal, Tikora

Asafoetida Hing

Basil Holy Tulsi

Bay Leaf Indian Tej Patta

Black Cumin Shahi Jeera, Himali Jeera, Kala Jeera

Black Mustard Seeds Rai

Black Mustard seedsCracked

Rai Kuria

Black Peppercorn Kali Mirch
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Black Rock salt Sanchal, Kala Namak

Cardamom Black Bari Elaichi

Cardamom Green Choti ElaichiCarom Seed Ajwain

Cassia Jangli Dalchini

Cayenne Pepper Lal Mirch

Celery seeds Ajmud

Cilantro Hara Dhania Patta

Citric Acid Nimboo Phool, Saji na Phool

Cinnamon Dalchini

Cloves Laung, Lavang

Coriander seeds Dhania

Cumin seeds Jeera

Curry Leaf Meetha Neem Patta, Kari Patta

Dill Soa

Fennel Moti Saunf, Saunf Fenugreek Leaves dried Kasoori Methi

Fenugreek seeds Methi Daane

Garcinia indica Kokum

Garlic Fresh Lassun

Ginger Fresh rhizome Adrak

Ginger Dried rhizome Saunth

Gold leaf edible Sona Varak

Gum Katira Sap Gond Katira

Green Chili Hari Mirch, I use Serrano

Honey Shahad

Illaichi Chhoti elaichi


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Screwpine essence Kewra

Sesame Til

Shallot Gandana

Silver edible leaf Chandi VarakStar Anis Chakraphool

Sugar Chini

Sumac Sumaq

Tamarind Imli

Turmeric Haldi

Turmeric - Fresh

rhizomeKachi Haldi

Thyme Ajwain ke phool for substitution purposes only

Vinegar Sirka

White Pepper Safed Mirch

Yeast Live sour dough Khameer

Yeast Samunder Jhag, Cuttle Stone soft rock, Toddy

Essence (generic)

Khusboo, Attar, Ruh, Ittar

Rose Essence Gulab-Jal

Screwpine Essence Kewra

Vetiver Essence Khas

Top Of Page

Dried Fruits and Nuts (Mewa)

English Name Hindi Name

Dried Fruits Apricot dried Khumani

Dates Khajoor

Dates Dry skin Chhohara

Fig Anjeer


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Gooseberry Indian(Emblica)

Amla

Prunes Manukka

Raisins Kishmish

Raisins seedless yellow Sultana

Nuts and Seeds

Almonds Badaam

Cantaloupe seed Kharbooza ke beej

Cashews Kajoo

Coconut Naarial KhopraFlaxseeds Alsi

Gorgon Nut PuffedKernel

Makhana

Peanuts Mungphali

Pine Nuts Chilgoza

Pistachio Nuts Pista

Pistachio Soft Chironghi

Pumpkin seeds Kaddu Beej

Safflower Kusam Kusumbo

Sesame Seed Til

Sunflower Sooraj-mukhi

Watermelon seed Tarbooj ke beej

Walnuts Akhroat/ Akhrot

Top Of Page

Fruits (Phal)Apple Seb

Apricot Zard-aloo


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Avocado Makhanphal

Banana Kela

Cantaloupe Kharbooja

Cranberry Karonda. In realty, Karonda is 'Natal Plum'Fig Anjir

Gooseberry Cape Rasbhari

Grapes Angoor

Grapefruit Chakutra

Guavas Amrood

Jackfruit Kathal

Java Plum Jamoon

Lime Nimboo, Lemon does not exist but same as Nimboo

Loquat Lokat

Lychee Leechee

Mango Aam

Mulberry Shehtoot

Natal Plum KarondaOlives Zetoon

Orange Santra

Orange - Navel Mosambi

Papaya Papeeta

Peach Aadoo

Pear Nashpati

Pineapple Anna-naas

Plum Aloo-bukhaara

Pomegranate Anar

Sapodilla Plum, Sapota Chickoo

Star fruit Kamrakh


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Sugar cane Ganna

Sweet Lime Musambi

Watermelon Tarbooj Top Of Page

Grains Lentils FloursBarley Jaun

Buckwheat Kuttu

Cracked Wheat Dalia

Cream of Wheat Sooji

Farina Sooji

Flour Atta

Flour - Bread Atta. Durum wheat whole-meal whole-grain flour

Flour - Chickpea Besan

Flour - Pastry, Allpurpose

Maida. Super refined soft wheat flour

Maize Makki

Millet - Barnyard Jhungori

Millet - Finger Ragi

Millet - Foxtail Kheri

Millet - Great, Sorghum Jowar

Millet - Little Kodo

Millet - Pearl, Spiked Bajara

Oats Vilaiti JaunRice Chawal

Rice flattened flakes Chewara, Poha

Rice puffed Murmura

Semolina Sooji, Rava


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Sorghum Jowar

Tapioca (Cassava) Saboo-daana

Vermicelli SeviyanWheat Gehoon

Wheat flour Gehoon Atta

Legume Beans

Alubia Safed Rajma

Black Matpe (Blackbeans)

Urad

Chickpea Chana, Desi Chana, Kabuli ChanaFava Vaal, Sem

Field pea split Matar Dal

Garbanzo Beans Kabuli Chana

Mung Beans Moong

Red Kidney Bean Rajma

Lentil Masoor

Pigeon peas Arhar, Toor

Soya bean Bhatma

Whole beans Sabut

Split beans Dal

Split skinless blackchickpeas

Chana Dal

Decorticated Skinlessbeans Dhuli

Top Of Page

Meats Fowls Fish Oragns

Meats

Beef Gai ka Gosht


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Pomfret,silver Chandava

Prawn Jhinga, Chingri, Chemen, Sungat

Red Snapper RaneRoe Machli Anda

Salmon Indian Raavas

Sardines Pedvey

Sawfish Kandere

Shark Moree, Zori

Shad Indian Llish Hilsa

Silver belley Surgutta

Snake head Murrai

Sole Repti, Morrul

Sorrel Red Chukka Sag

Squid Ma-nkyo, Samudra-pheni (or feni)

Tuna Chura

Turbot - Indian Kuppa machli Turtle Kachhua

White bait Katai

Top Of Page

Vegetables (Subzi)Aloe Vera Gawar Patha

Beans-Cluster fresh Guar ki phali

Beans-French fresh Pharas Beans

Aubergine, Brinjal,Eggplant

Baingan. Native of India over 20 varieties

Beet root Chukandar

Bell Pepper, Capsicum Simla Mirch


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Celery Ajmud

Cabbage Bandh-Gobi, Patta-Gobi

Carrot GaajarCauliflower Phool-Gobi, Gobi

Cilantro Hara Dhania

Colocasia, Taro, Eddo Arbi, Arvi

Corn Kernel Makki

Corn on the cob Bhutta

Cowpea Lobhia

Cucumber Kheera

Cucumber EnglishSkinny

Kakri

Gourd - Ash Petha

Gourd - Bitter Karela

Gourd - Bottle Ghiya. Lauki

Gourd - Ridged Torai

Gourd - Snake Chichinda

Jackfruit Kathal

Kohl Rabi Ganth Gobhi

Lotus stem Bhein, Kamal Kakri

Mushrooms Khumbi

Mustard Greens Sarson Patta

Natal Plum KarondaOkra Bhindi

Onion Piyaaz

Peas Green Mattar

Peppermint Leaves Hara Podina


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Fresh

Potato Aloo

Pumpkin (British,Australian)

Kaddu. American butternut or winter squash

Radish Mooli

Red Sorrel Chukka Leaves

Scallion Hari Piyaz

Spinach Paalak

Sweet Potato Shakar-kandi

Tomato Tamatar

Turnip ShalgamWater Chestnuts Indian Singhaara

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Taste ExpressionsAroma Khush-boo, Sugandh

Bad Kharaab

Burnt Jalaa

Bland Feeka

Cold Thunda

Fresh Taaza

Good Bhariya ... "Achha is just okay"

Gravy Tari, Rasa, Salan, Shorba

Hot Garam

Mash Bharta

Raw Kuchaa

Reeks Bad-boo

Ripe Pukka


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Rotten Galaa

Salty Namkeen

Savory Chat-pata

Sharp TeekhaSour Khatta

Stale Baasi

Sweet Meetha

Tasty Swaad

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KitchenwareHindi Name English/Explanation

AngithiPortable Cooking stove converted Galvanized Bucket,Uses charcoal

Atta Chhalni Flour sifter

Bartan Cookware, Cooking utensils, Tableware

Bawarchi-Khana Kitchen

Belan Rolling pin

BhattiLarge cooking stove made of bricks and clay. To preparefoods in bulk

Bhigona Cooking pot with a lid

Bonti Curved blade mounted on wooden platform.

Chakla Stone rolling board

Chakki Hand operated stone mill to grind grains to make flour

Chakku KnifeChalini Sieve

Chamcha Large Spoon (Approximately Tablespoon)

Chamchi Small Spoon (Approximately half teaspoon)

Chhuri Double edge double curve blade knife


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Chimta Tongs

Chulha U-shaped traditional stove

Degchi Brass or Copper cooking pot, narrow neck, round bottom

Donga Large mixing or serving bowlGandasa Cleaver

Ghara Large earthen pot to store food or water

HandiEarthen cooking pot, narrow neck, round bottom, wide-mouth

Hamam Dasta Mortar & Pestle.

Imrit Baan Pickling Crock made of Porcelain

Kaddu Kas Grater

Kalchhi Spoon Ladle

Kanta Fork

Karahi Traditional Indian Wok.

Katori Small curry bowl

Palta Turner

Pirich Saucer (Plate under cup)

Piyali Small tea cup

Piyalu Large tea cup

Rasoi-Ghar Kitchen

Sancha Mould

Seekh Skewer

Sil Batta Flat black stone and a Triangular Stone to crush spices with

Surahi Long neck earthen pot used to store water

Tandoor Drum shaped clay oven

Tarazoo Weigh Scale

Tashtari Plate, a small version of Thali

Tawa Iron griddle to make bread


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ThalA large round platter used to display bulk foods, a largeversion of Thali

Thali Round platter to serve complete meal or conduct Puja

TokaniBrass Water pitcher, form factor same as Degchi but muchlarger

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Common Dairy ProductsChach, Mattha Churned homemade Yogurt with butter removed

Chenna Cheese similar to small curd cheese

Dahi Homemade Yogurt

Doodh Milk

Ghee Rendered butter

Khoya Reduced whole milk

Kheer Rice Pudding

Lassi Churned homemade Yogurt

Makhan Butter

Malai Cream

Paneer Cheese similar to farmer's pot cheese

Raita Cold Yogurt Soup

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Common BreadsBaati Bread looking like bun cooked over ambers in Rajasthan

Bhature Deep fried Maida flat bread

Chapati Basic whole wheat un-leavened flat bread, aka Roti

Kulcha Baked Maida flat bread

Naan Leavened flat bread baked in clay oven.

Paratha Griddle Fried flat bread


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Phulka Light weight version of Basic whole wheat bread (Roti)

Poori Deep fried flat puffed bread

Poori Loach Deep fried Maida flat puffed breadRoomali Very Very thin bread

Roti Basic whole wheat un-leavened flat bread, aka Chapati

Roti Missy Multi grain basic flat bread

Roti Makki Corn (Maze) basic flat bread

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General TermsBeverages

Chai Hot tea

Daroo Country Liquor

Kanji Fermented Carrot beverage

Paani Water

Sharab Alcohol

Shikanjami Limeade

Thandaii Sweet Beverage made with combination of seeds and nuts

Toddy Natural sap wine collected from Palm trees.

Desserts

BurfeeDiamond shaped cake from reduced milk or Garbanzoflour.

Chikki Form of brittle, commonly made with peanuts or cashews

Firni Rice flour pudding

Gajak Form of Fudge, commonly made with sesame seeds

Halva-Carrot Carrot cake

Halva-Sooji Cream of wheat cake

Kheer Rice Pudding


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Rasgulla Cheese balls in syrup

Miscellaneous

Achaar PickleBhagar, Tarka Tempering Dal

Bharta Mashed food

Bharwa Stuffed

Bhajji Batter laced minced food Pattie

Bhujia Damp Dry Curry

Bhurji Damp Dry Curry

Bhuna Pan fried or Pan roasted

Dal Legume soup

Dhansak Parsi curry with legumes

Do Piyaz Damp curry containing half or more onions

Dosa South Indian Rice/Bean crepe

Idli South Indian Rice/Bean dumpling

Guda PulpKebab Whole food roasted

Kofta Meatball shaped minced food dish

Korma (Qorma) Mild aromatic curry made with yogurt and nuts

Khameer Yeast

Khasta Flaky or crumbly

Kheer Rice Pudding

Khichree Rice and Beans cooked together

Makhni Buttery Curry

Non-vegetarian Maasahari

Pakora Deep fried fritter

Papadom Papad Thin wafer cracker


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Pasanda Mild aromatic vegetable or meat curry made with yogurt

Phitkari Alum

Pickle AcharPilaf, Pulao Pulao Rice cooked with Vegetables Meat spices

Rind or Peel Chilka

Rogan Josh Bright red color meat curry from Kashmir

Samosa Conical shaped deep fried stuffed pastry

Sugar Syrup Chaasni

Tari Broth like curry

Tikka Whole- muscle or chunk food roasted or baked

Tikki Minced food Patty

Vegetarian Shakahari

Vindaloo A spicy hot Portuguese style (Goa) curry

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Colors

Black KaalaBlue Neela

Brown Saanvla, Khaki

Crimson Lohit (Bloody), Gehra Lal Rung

Deeper shade Gehra Rung

Green Hara

Grey Bhoora Rung

Indigo Gehra Neela Rung

Lighter shade Halka Rung

Maroon Anaabi Rung

Orange Naarangi

Pink Gulabi


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Purple Jamni

Red Lal

Saffron KesariViolet Baingani Rung

Yellow Peela

White Safed

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Glossary of Pulses

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