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Sunday, May 31, 2009

Type of Recipes

Type of Recipes can be broadly classified as below....
Click on the names to know more on the individual types.....

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Saturday, May 30, 2009


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Chinese Cuisine

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Egyptian Cuisine

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African Cuisine
Cuisine (from French cuisine, "cooking; culinary art; kitchen"; and Latin coquere, "to cook") is a specific set of cooking traditions and practices, often associated with a specific culture. It is often named after the region or place where its related culture exists. A cuisine is primarily influenced by the ingredients that are available locally.

Here is a list of various cuisines across the globe:
  • Africa

  • Asia
    Central Asia
    East Asia
    Southeast Asia
    Southwest Asia
    Middle East

  • Europe
    Northern Europe
    Western Europe
    Eastern Europe
    Southern Europe

  • Oceania

  • The Americas
    North America
    United States
    Central America
    South America

  • Historical cuisines

  • Ethnic and religious cuisines
source: wikipedia
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Thursday, May 28, 2009

All About Peas

picture courtesy: howstuffworks
A pea is most commonly the small spherical seed / seed-pod of the legume Pisum sativum, generaly a green, pod-shaped fruit, widely grown as a cool-season vegetable crop across the globe.

The species is used as a vegetable, often eaten raw / boiled, used in soups & salads, and even fresh, frozen or canned. Peas form an important part of the diet of most people globally.
Processed peas are mature peas which have been processed to prevent spoilage.
Pea pods do not keep well once picked, and if they are not used quickly, they should be preserved by drying, canning / freezing within a few hours of harvest.

Types of Green Peas with edible pods:

  • Little Marvel
  • Wando
  • Maestro
  • Oregon Sugar Pod II
  • Super Sugar Snap
  • Snow Wind
  • Paso
Peas used in various Cuisines:

  1. Pod peas (sugar peas / snow peas) are used in stir-fried dishes, particularly those in American Chinese cuisine.
  2. In India, fresh peas (matar in Hindi) are used in various dishes such as aloo matar (curried potatoes with peas) or matar paneer (cotage cheese with peas), though they can be substituted with frozen peas as well.
  3. In Japan, China, Taiwan, Thailand and Malaysia, the peas are roasted and salted, and eaten as snacks.
  4. In the UK, dried yellow split peas are used to make pease pudding / pease porridge, a traditional dish.
  5. In North America, peas are used in a traditional dish, known as split pea soup.
  6. In Chinese cuisine, pea sprouts are commonly used in stir-fries.
  7. In Greece, Turkey, Cyprus, and other parts of the Mediterranean, peas are made into a stew with meat and potatoes.
  8. In the United Kingdom, dried, rehydrated and mashed marrowfat peas (mushy peas), are popular and used as an accompaniment to fish and chips / meat pies.

source: wikipedia

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Wednesday, May 20, 2009

All about Beans

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Bean is a common name for large plant seeds consumed for human food and even animal feed.
The young pods of bean plants are eaten whole (cooked or raw). Thus the word "green beans" means unripe beans.

"Bean" can be used as a near-synonym of "pulse", an edible legume. Beans are an important alternative source of protein in our everyday diet.

There are a wide range of beans including:
  • Vicia:Faba or broad bean
  • Vigna:
  • Aconitifolia or Moth bean
  • Angularis or azuki bean
  • mungo / urad bean
  • radiata / mung bean
  • umbellatta / ricebean
  • unguiculata / cowpea (includes the black-eyed pea, yardlong bean and others)
  • Cicer: arietinum / chickpea (also known as the garbanzo bean)
  • Pisum: sativum / pea
  • Lathyrus:
  • Lathyrus sativus (Indian pea)
  • Lathyrus tuberosus (Tuberous pea)
  • Lens: culinaris / lentil
  • Lablab: purpureus / hyacinth bean
  • Phaseolus: acutifolius / tepary bean
  • coccineus / runner bean
  • lunatus / lima bean
  • vulgaris / common bean (includes the pinto bean, kidney bean, caparrones, and many others)
  • Glycine: max / soybean
  • Psophocarpus: tetragonolobus / winged bean
  • Cajanus: cajan / pigeon pea
  • Stizolobium: spp / velvet bean
  • Cyamopsis: tetragonoloba / guar
  • Canavalia:
  • ensiformis / jack bean
  • gladiata / sword bean
  • Macrotyloma: M. uniflorum / horse gram
  • Lupinus / Lupin: L. mutabilis / tarwi
  • Erythrina: E. herbacea / Coral bean
source: wikipedia
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Saturday, May 16, 2009

All about Lentils

picture courtesy: google

Lentil / daal / pulse (Lens culinaris) is a bushy annual plant of the legume family, grown for its lens-shaped seeds. A variety of lentils exists with colors that range from yellow to red-orange to green, brown and black which are found with / without the skins and whole / split.
Various pulses are sometimes called lentils but are actually beans / peas, like "black lentils" (urad beans).
Lentils are used throughout India, the Mediterranean regions and the Middle East. A lentil and rice dish is referred to in the Middle East as mujaddara / mejadra. Rice and lentils are also cooked together in khichdi, a popular Indian dish.

Lentils are a natural source of protein, dietary fiber, Folate, vitamin B1 and minerals.

Types of Lentils:
  • Brown/Spanish Pardina
  • French Green/Puy (Dark speckled blue-green)
  • Green
  • Black/Beluga
  • Yellow/Tan Lentils (Red inside) / Red Chief (Decorticated yellow lentils)
  • Eston Green (Small green)
  • Richlea (Medium green)
  • Laird (Large green)
  • Petite Golden (Decorticated lentils)
  • Masoor (Brown-skinned lentils which are red inside) / Petite Crimson/Red (Decorticated masoor lentils)
  • Macachiados (Big Mexican yellow lentils)
source: wikipedia
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All about Legumes

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Legume is a fruit, where the seed grows inside pods. Common varieties are alfalfa, clover, peas, beans, lentils, lupins, mesquite, carob, and peanuts. Legume seed and foliage have a comparatively higher protein content

Dried legumes and their edible seeds (known as pulses), are classified into three groups - lentils, beans and peas. They have a wide range of flavours and textures and form a large part of the Indian daily diet.

Legumes & Pulses are a natural / good source of valuable nutrients (protein, iron, potassium, selenium, magnesium, zinc, B vitamins and fiber), which are helpful for preventing heart disease, cancer, obesity and other chronic diseases.
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Wednesday, May 13, 2009

Miscallenous Tips

Some useful miscallenous tips.....

  • To remove the odour of fish / garlic from hands: Wash with salt or lemon and cold water before using soap.
  • To remove insects from green vegetables: Add 1 tsp of white vinegar to the water while washing the green vegetables.
  • To remove smell of onion from hands: Wash hands in a little milk.
  • To sharpen a pair of kitchen scissors: Cut up a sheet of sandpaper into fine strips.
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Storage Tips

Some useful information on various storage tips...
  • Fruit Storage
  • Vegetable Storage
  • Meat Storage
  • Seafood Storage
  • Honey Storage
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Cooking Tips

A ready reckoner on some useful cooking tips....
  • To prevent Bhindi / Okra from sticking to a vessel: Add 1 tsp curd while cooking.
  • To remove excess oil in any fried vegetables: Sprinkle a little gramflour over the vegetables. Gramflour absorbs the excess oil and makes the vegetable tastier.
  • To remove excess oil & pungent smell from curries: Powder 2 bread slices coarsely and add to the curry and mix well. Bread absorbs the excess oil and spices.
  • To cook daal faster: Add a little oil and turmeric powder to the dal before placing it in the cooker. It will be cooked within 10 mins.
  • To cook pulses (chana etc.) if not soaked overnight: Just put the chana in a flask full of boiling water for an hour. They are ready for cooking.
  • To boil potatoes faster: Peel and cut potatoes and boil them in water to which a little vinegar is added.
  • To retain the green of vegetables: Green vegetables lose colour if subjected to continuous heat. So, don't overcook them.
  • Instant Lemonade: Pour lemon juice with sugar and a little salt into ice trays, to make cubes which can be used for instant lemonade.
  • To cook rice without sticking: Add 1 tsp white vinegar in the pot while cooking.
  • To brown onions faster: Add 1/2 tsp of salt to the onions while frying.
  • To prevent onions from burning: Add a little milk to onions while frying, this will help retain a rich colour and prevent them from burning.
  • To remove bitterness from karela: Slit it from the middle and rub a mixture of salt, wheat flour and curd over it and keep aside for 30 minbs before cooking.
  • To make a soft & fluffy omelette: Heat a non-stick pan and add a little more butter than usual. Beat the egg and stir briskly (even while frying) with a fork. This way more air goes in your omelette, making it light and fluffy. Fry till done.
  • Boiling Pasta & Noodles: Boil pasta / noodles in plenty of water and remove just before it is fully cooked. They continue to be cooked even after it is removed from flame and drained.
  • Serving boiled Noodles later: If noodles / pasta has to be used after some time, then refresh the boiled noodles in cold water and drain. This way they will not stick to each other.

To be updated....

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Some useful tips on cooking, storage including other miscallenous tips....
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Sunday, May 10, 2009

Power Setting Table in Microwave

img src: google

A handly table to know the Power Level Percent with Cooking Term and related Applicaton.....
Power Level PercentRankCooking Term
Cooking curries, rice, meat, fish, chicken, veg etc.
Boil milk, soups etc.
80%Medium HighRoast
Cooking food at moderate heat
Reheating curries and soups
60%MediumSimmer, Defrost
Cooking soft foods like fish, mushrooms, chicken
Reheating dry food products
Defrosting food like poultry (mutton, chicken)
40%Medium LowDefrost
Defrosting frozen vegetables like peas, carrots, minced meat, fish etc.
Keep food warm, defrost, cheese etc.
Soften butter

Find more details on Microwave here
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Friday, May 8, 2009

Defrosting & Defrosting Tips in Microwave Oven

Defrosting in microwave is speedy & hygenic, retains the natural texture & flavour of the food, allowing the oven to go straight from defrost to the cooking procedure....
Defrosting Tips:
  1. Weigh the food correctly before defrosting.
  2. Remove the frozen food from the pouches / plastic packets to prevent them from bursting.
  3. Allow the food to stand for few minutes to thaw the food completely.
  4. Arrangement / spacing of food to be thawed should be in a circular pattern. Place tough / bigger pieces on the outer edge of the dish.
  5. While defrosting, stir / turn halfway to ensure even defrosting.
  6. Separate the pieces as they thaw.
  7. Remove small pieces which are thawed to prevent from getting cooked.
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Factors affecting Microwave Cooking

Microwave cooking isn't really so different from traditional cooking and the common factors that affect the cooking time for conventional methods of cooking also apply in the microwave method of cooking.
Some handy tips to ensure optimum usage of your microwave oven...
Quantity of Food:
  • Smaller quantities of food take lesser time to cook..e.g. If the quantity is halved, cooking time will get reduced by 1/3rd of the specified time.
  • Cooking time also increases if any ingredient is added to the recipe

Types of Food:

  • Light, porous food like cakes & breads cook more quickly than heavy foods like meats & vegetables.
  • While cooking porous foods, ensure that the outer layers of foods do not become dry / brittle due to over heating.

Moisture / Water content in Food:

  • Dry foods like meat & vegetables should be sprinkled with water and covered before cooking to retain moisture content.

Bone, Fat & Sugar content:

  • As bones conduct heat, pieces of meat & chicken with bone cook much faster than the boneless meat.
  • Also food with high fat & sugar content cook faster than other foods.

Starting / Initial Temparature:

  • Food at room tempaature cook faster than frozen food (this may vary as per season & altitudes)

Size & Shape of Food:

  • Small food pieces / cubes cook more quickly and evenly than large ones.
  • Round / ring shaped food cooks more evenly than other foods.

Arrangement of Food:

  • Appropriate arrangement food microwave can help the food cook better. The food in the centre is generally the last to cook.
  • Place the thin slices of food at the centre and thicker pieces towards the edge.

Selecting proper Cookware:

  • Food tends to cook more evenly in round dishes than others.
  • Food spread out in a shallow dish will cook faster than the same food placed in a narrow deep dish.
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Selecting Microwave Cookware

To cook food in the microwave oven, the microwaves must be able to penetrate the food, without being reflected or absorbed by the cookware used.....
Cookwares must be chosen with great care for cooking in microwave oven. The must suitable cookwares are those which allow microwaves to pass through without absorbing or reflecting them.
  • Glass ceramics are the most suited for the microwaves. These days you get a wide range of microwave safe platic cookware.
  • But remember to use plastic cookware in microwave mode only and not in grill / combination / convection mode unless specified by the manufacturer.
To test if your glass / china / earthenware / plastic ware is microwavable, place it in a microwave oven filled with a cup of cold tap water.
  • Microwave on HIGH (100%) for 1 minute. If the water is warm and the container is cool, the container may be used for microwave cooking.
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Wednesday, May 6, 2009

Glossary - Z

  • Zafran/Kesar: Saffron is the world’s most expensive spice used for its colouring purpose in desserts, sweets and kheers
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Glossary - Y

  • Yakni: Mutton
  • Yam: Perennial herbaceous vines cultivated for the consumption of their starchytubers in Africa, Asia, Latin America & Oceania and used in a fashion similar to potatoes and sweet potatoes
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Glossary - X


  • Xacutti: A Goan dish prepared by using chicken / vegetables and coconut
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Glossary - W


Wonton wrappers: Thin wrappers used in snacks
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Glossary - V


  • Varak/Vark/Varakh: A fine thin edible silver foil used to decorate or garnish Indian desserts and "Paan"
  • Vindaloo / Vindalho: A popular Indian dish. It was first brought to Goa by the Portuguese and soon became a Goan meal often served during very special occasions.

More to follow....

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Glossary - U


  • Urad / Urid: Black gram, black lentil or white lentil (Vigna mungo) is a bean grown in southern Asia. It is largely used to make daal from the whole or split, dehusked seeds

To be updated.....

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Gossary - T


  • Tej Patta: Indian name for Bay leaf
  • Toor / Toovar: The Pigeon Pea. A type of lentil, also known as Arhar (Bengali), Red Gram, Toovar/Toor (Hindi / Gujarati / Marathi / Punjabi), Togari (Kannada), Kandi (Telugu) etc.
  • Tulsi / Tulasi: Holy basil in English, a well known aromatic plant, also used as a medicinal plant

To be updated....

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Glossary - S


  • Shaak / Saag: Leafy vegetables like Spinach (Palak), Red Amaranth (lal shaak)
  • Saunf / Mouri: Aniseed
  • Seenel: Allspice. Related to the clove family
  • Sonf: Fennel seed
  • Sont / Sonth: Dried ginger
  • Supari: Betel nut

To be updated....

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Glossary - R


  • Rai: Mustard seed
  • Rajma: Red kidney beans
  • Roti: Bread in Hindi. It can be of several types from Phulka, Tandoori Roti to Rumali Roti
  • Ruh Gulab: Rose water

To be updated.....

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Glossary - Q

  • Quas chawal / Kesar chaval: Rice fried in ghee, flavored and colored with saffron
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Glossary - P


  • Paan: Betel leaf, usually eaten after a meal and has known to aid in digestion
  • Palak/Sag: Spinach or green leafy vegetable
  • Paneer: Cheese (Indian cottage cheese) made from bottled milk that can be fried and curried
  • Papod / Papad / Papadums (Papad): Thin wafer like discs made from a variety of lentils, potato, shrimp, rice etc.
  • Parota / Parantha: Whole-wheat unleavened flatbread. Slightly larger than a Chapatti, it is sometimes filled with cooked ground meat or a vegetable mixture.
  • Piaz / Peeaz / Pyaz / Kanda: Onion
  • Pesta: Pistachio nut
  • Pooris: Deep-fried whole-wheat flatbreads
  • Pudina: Mint leaves or powder
  • Pulao: Delicately flavored rice, sautéed in ghee and flavored with whole spices like cumin, cloves etc.
  • Pulses: Types of lentils
More to follow....
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Glossary - O

  • Olkopi: Kohlrabi (German Turnip)

To be updated....
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Glossary - N


  • Namak: Salt
  • Narkol / Nariyal: Coconut
  • Neem: Curry leaf
  • Nimboo /Nimbu: Lime

To be updated.........

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Glossary - M


  • Makke: Corn flour
  • Malai: Cream
  • Masala: Spices, herbs and other seasonings ground or pounded together.
  • Moori / Mamra /Mumra : Puffed rice
  • Masoor Dal: Red lentil with a green skin
  • Mattar or Mutter: Green peas
  • Methi: Fenugreek
  • Mirch: Pepper. For centuries the most important spice, can be used whole or ground. It grows on vines that flower triennially and produce clusters of berries, which are picked and dried which then become peppercorns. Varieties being green, black, and white. 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.
  • Moong: One of the more commonly used lentils. It has a green skin and can be used as whole or split daal

More to follow....

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Glossary - L


  • Lasan / Lassun: Garlic
  • Lavang / Lobongo: Cloves

More to follow....

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Glossary - K


  • Kabuli Channa: Chickpeas. The chickpea, chick pea, garbanzo bean, Indian pea, ceci bean, bengal gram, hummus, chana or channa
  • Kaju/Kajoo: Cashew nut
  • Kala Namak: Black salt
  • Kalonji: Nigella seeds, similar to wild onion seeds
  • 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 / Uchhhe / Bitter gourd: It is small, dark green, knobby vegetable of the gourd family.
  • Kokum: A variety of plum, pitted and dried. They are very sour
To be updated.....
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Glossary - J


  • Jaifal / Taifal / Jaikai: Nutmeg
  • Javatri (Jawitri): Mace
  • Jeera /Zeera: Cumin
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Glossary - I


  • Imli (Tentul): Tamarind

To be updated......

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Glossary - H


  • Haldi / Huldi / Holud: Turmeric, an important Indian spice. It is the basis for all Indian curry spice blends.
  • Halvah / Halwa: Indian sweet made from a variety of finely grated vegetables, milk, and sugar and flavored with cardamom. The consistency is that of a thick pudding.
  • Hing: Asafoetida is the dried gum resin of an East Indian plant. It has a strong odor and the flavor is a little like spicy garlic.
More to come shortly.....
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Glossary - G

  • Gajar / Gajor: Carrot
  • Garam Masala: A North Indian spice blend, most traditional mixes use cinnamon, roasted cumin, cloves, nutmeg (and/or mace) and green cardamom seed or black cardamom pods.
  • Ghee: Clarified butter.
  • Gobhi (Phulkopi): Cauliflower
  • Goor or Gur: Jaggery (palm sugar) or molasses
  • Gram flour: Chickpea flour

More to come shortly.....

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Glossary - F


  • Fennel: It is a highly aromatic and flavorful herb with culinary and medicinal uses.

To be updated.......

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Glossary - E


  • Ekuri: Indian version of scrambled eggs, which obviously means the addition of onions and spices
  • Elaichi: Chhoti Elachi (Green Cardamom) and Badi Elaichi (Black Cardamoms)

More to come shortly....

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Glossary - D


  • Dahi / Sour curd: Strained yoghurt, yoghurt cheese, labneh or Greek yoghurt (in northern Europe and US) is a traditional food in the Middle East and South Asia, where it is often used in cooking.
  • Daal: Daal is an Indian word, which includes dried peas, beans, and lentils that are red, yellow orange, or pink, plus split peas and other legumes. Daal can also be used to describe a soup like dish prepared with lentils. Dals are the primary source of protein in a vegetarian diet.
  • Dalchini / Darchim: Cinnamon
  • Dewa: Lentils. There are over sixty types of lentils. The most common types are masoor, channa and urad
  • Dhania: Coriander
  • Dhansak: Traditional chicken or meat dish cooked in lentil and vegetable puree
  • Doroo: Celery
  • Dum: A way to steam foods in a pot with a tightly covered lid or a sealed pot. Dum means, "to steam" or "mature" a dish.
More to come shortly....
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Glossary - C


  • Cassia Bark: A corky bark with a sweet fragrance similar to cinnamon and is used extensively in Northern Indian cookery
  • Cayenne pepper: Hot red chili pepper used to flavor dishes, and for medicinal purposes.
  • Chaamp: A gravy dish with chicken / mutton chops (usually found as in chicken chaap / mutton chaap)
  • Channa: Chickpea
  • Chaat: Another name for savoury snacks
  • Chai: Indian tea
  • Chapatti: Unleavened Indian flatbread made with wheat flour, water, oil and salt, generally toasted / cooked on a "tava" or thick griddle and brushed with "ghee"
  • Chaval/Chawal/Akki: Rice.
  • Chili: There are a great many species of chilies, which are the fleshy pods of shrub-like bushes of the capsicum family, ranging from large to small and colors include green, white, purple, pink and red
  • Chutney: Chutney is a fresh relishes made with fruits, vegetables and herbs
  • Curry: Curry means gravy or sauce, Curries are what made Indian cuisine famous all over the world. An authentic Indian curry is an intricate combination of a stir-fried wet masala (mixture of onion, garlic, ginger and tomatoes), various spices and seasonings with which meat, poultry, vegetables or fish is prepared to produce a stew-type dish
  • Curry leaves: 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

More to come shortly...

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Glossary - B


  • Bandai: Star Anise
  • Badam: Almonds
  • Barfi / Borfi: Indian sweet made from milk flavored with either saffron, vanilla essence, cocoa, rose water, etc. Sometimes nuts and fresh coconut is added
  • Basmati Rice: Authentic Indian long grained white rice, which has unique nutty flavor. A wide variety of rice dishes are made with Basmati rice like plain steamed rice, pulaos, pilafs, biryanis or just different types of fried rice – which include meat, vegetables, nuts, and even fruits
  • Besan: Chickpea flour
  • Bhaaji/Sabji: Deep-fried vegetable dipped in a seasoned batter – usually made with onion.Bahare: Stuffed
  • Bharta: A spicy vegetable dish, with a pulp like consistency
  • Bhuna or Bhunao: Bhuna is to sauté or stir-fry.
  • Biryani: 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
  • Bondas or Vadas: Round deep-fried savory snack made in different varieties usually from lentils, potatoes etc. and served with a chutney
  • Brinjal / Begun: Eggplant

More to come shortly...

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Glossary - A


  • Aam: Mango
  • Achar: Achar / Indian Pickles made with vegetables and fruits like mango, lime, green chilies etc. are a spicy and delightful addition to the Indian meal
  • Adrak/Udrak/Shunti: Ginger
  • Akki: Kannada word meaning Rice
  • Aloo: Potato
  • Aloo Chole: Aloo Chole is a vegetarian dish cooked using chickpeas, potatoes and tamarind
  • 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: Whole meal flour used in rotis / chappatis (Indian breads)
  • Avial / Aviyal: A mixed vegetable curry from the south of India, seasoned with coconut oil and curry leaves.

More to come shortly.....

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Glossary - Foods

A glossary of Indian Cooking and food terms, which will help you to understand Indian menu items...
Select any letter below to go to the term that begins with that letter.

Click here to go to the Glossary Index

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Tuesday, May 5, 2009

Know your Fruits

Fruits are nutritious food items generally rich in fiber, water and vitamin C.
Regular consumption of fruit is associated with reduced risks of cancer, cardiovascular disease, stroke, Alzheimer disease, cataracts, to name a few...

Here is a list of culinary fruits that are considered edible in some cuisines (Any sweet, edible part of a plant that resembles fruit).

Continue reading...>>

My box of Spices

Source: Google

Indian spices includes a variety of spices and herbs. Indian spices are often heated in a pan with cooking oil or ghee to intensify their flavor before adding them with other ingredients to the dish being cooked.

Spices used in Indian Cuisine varies according to state, region, people and even individual taste & choice.....

Here is the list of spices (and other flavoring substances) commonly used in Indian Cuisine and found in my kitchen

Aamchur/Amchoor powder (Mango powder)

Adrak / Aada (Ginger)

Ajmud (Celery or Radhuni seed)

Ajmoda (Parsley)

Ajwain (Carom seeds)

Amla (Indian gooseberry)

Anardana (Pomegranate seed)

Badam (Almond)

Badi Elaichi / Kali Elaichi (BlackCardamom)

Chakra Phool (Star anise)

Chhoti Elaichi (Green Cardamom)

Chironji (Charoli)

Dalchini (Cinnamon)
Deggi Mirch (non spicy red chilly powder)

Dhania Pisa (Coriander powder)
Dhania Buna (Roasted Coriander)
Garam Masala (Spice mixture)
Gulab Jal (Rosewater)

Gur (jaggery)

Haldi / Holud (Turmeric)
Hara Dhaniya (Coriander)
Harad/hime (myrobalan chabulic)

Hari Mirch (Green chili)

Hing (Asafoetida)

Imli (Tamarind)

Jaiphal (Nutmeg)

Javitri / Jawitri (Mace)
Jeera Pisi (Cumin seed powder)

Kadipatta (Curry Leaves)

Kaju (Cashewnut)

Kala Namak (Black Salt / Rock Salt)

Kali Mirch Sabut (Black peppercorns)

Kalonji / Kalo Jeera (Nigella seeds)

Kasoori Methi (Dried fenugreek leaves)
Kebab Cheeni (Allspice / Java Peppercorn)

Kesar / Zaffraan (Saffron)

Khus Khus (Posto / Poppy seed)

Lahsun (Garlic)
Lal Mirchi - Sukhi / Sabut (Dry Red chili)
Lal Mirchi powder (Red chili powder)

Lavang / Laung / Lobongo (Cloves)
Methi leaves (Fenugreek leaf)
Methi seeds (Fenugreek seed)
Namak (Salt)

Pudina (Mint)

Panch Phoron
Pilli Mirchi (Yellow Pepper)
Safed Mirchi (White Pepper)

Rai (Black mustard seed)
Sarson (mustard seed)

Sabut Dhania (Coriander seed)

Saunf/Sanchal / Mouri (Fennel seed)

Shahi Jeera (Black cumin seed)

Shimla Mirch (Bell Pepper / Capsicum)

Sonth (Dried ginger powder)
Suwa or Shopa (Aniseed)

Tej Patta (Bay Leaf)

Til (Sesame seed)

pictures courtesy: google
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This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 Unported License. | Modified by Malini