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Indian Food Glossary
Glossary of Indian Food Ingredients with thier Hindi meanings and standard weights and measures are given for your information here.
Go to Glossary of : Vegetables, Fruits, Grains, Spices, Dry Fruits, Pulses here.
Go to Glossary of : Cooking Terms or Weights and Measures of Indian Food here.
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Vegetables
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English
Ashgourd Amaranth Leaves Bitter Gourd Banana (Raw) Beetroot Bottle Gourd Chilli (Green) Chilli (Red) Cucumber Curry Leaves Colocasia Leaves Colocasia Cluster beans Carrot Capsicum Cabbage Cauliflower Coriander Leaves Drum Sticks Garlic Mint Leaves Mustard Leaves French Beans Fenugreek Leaves Ladies Finger Lemon Onion Pumpkin Ridge Gourd Radish Potato Peas Spinach Sweet Potato Turnip Tomato Yam
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Hindi
Petha ChaulaiKePette Karela Kachcha Kela Chukandar Launki Hari Mirch LalMirch Kakdi or Kheera Kadipatt Arabi ke Patte Arbi GwariFali Gajar Shimla Mirch Patta Gobhi Phool Gobhi Dhania Patta Shingfali Lahsun Pudina Ke Patte Sarson Ka Sag Sem Methi Ke Patte Bhindi Nimbu Pyaz Kaddoo Tori/Turi Mooli Aloo Muller (Matar) Palak Shakarkand Shalgam Tamatar Rataloo
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Fruits
English
Apple Banana Black Berry Cherry Grapes Guava Litchi Musk melon Mango Orange Papaya Pomegranate Pineapple Phalsa Pears Plum Peach Sapota Sweet Lime Watermelon
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Hindi
Seb Kela Jamun Cherry Angoor Amrood Litchi Kharbuja Aam Santra Papita Anar Ananas Falsa Nashpati Albukhara Adu Chiku Mausami Tarbuj |
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Grains, Milk and Others
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English
Barley Bran Butter Beaten Paddy Curd Cream Cereals Clarified Butter Gram Flour Gram Ice Flour Jaggery Milk Pickle Sugar Sauce Sugar Candy Semolina Vermicelli Rice Wheat Pearl Millet Great Millet Maize Puffed Rice Ragi Vinegar Yeast
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Hindi
Jav Chokar Makkhan Chivra/Poha Dahi Malai Anaj Ghee Besan Channa Burf Atta Gur/Gud . Doodh Achaar Shakkar/Chini Chutney Misri Suji/Rava Seviya Chawal Gehu (Genhu) Bajra Jowar/Jwar Makkai Murmura . Ragi Sirka Khamir
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Spices
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English
Aniseeds Small Cardamom (Green) Bayleaf Bishop's Weed/Thymol seeds Black Cardamom Black Pepper Caraway Seeds Coconut Coriander Seeds Cloves Coriander Powder Cinnamon Chilli Powder Cumin Seeds Ground Spices Ginger Dry Ginger Garlic Fenugreek Seeds Mace Mustard Nutmeg
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Hindi
Saunf Hari Elaichi Tejpatta Ajwain Badi Elaichi Kali Mirch Shahjeera Nariyal DhaniaBeej Lavang Dhania Powder Dalchini Lal Mirch Powder Jeera Garam Masala Adarak Sounth Lahsun Methi ke Dane Javntry Rai/Sarso Jaiphal
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Dry Fruits
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English
Almond Apricot Cashewnut Ground nut Pistachio Fig Dates Raisins Chilgoza Walnut
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Hindi
Badam Khubani Kaju Moongfali Pista Anjeer Khajur Kishmish Chilgoza Akhrot
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Pulses
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English
Bengal Gram Dal Black Gram Dal Lentil Dal (Red Gram) Toor Dal
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Hindi
Channa Dal Urad Dal Masoor Dal Arhar Dal
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Glossary of Cooking Terms
Bake: To cook by dry heat in oven or on hot surface.
Batter: To stir or beat a mixture of dry ingredients and liquid so as to make it pourable.
Bind: To add liquid to a dry mixture to hold it together.
Beat: To introduce air into a mixture to make it fluffier.
Blanch: To put into boiling water, either to remove skin or to whiten.
Chop: To cut into tiny pieces with a sharp knife.
Croutons: Small toasted or fried pieces of bread
Core: To remove the inner portion.
Colander: A vessel having small holes in the bottom used as a stainer.
Dice: To cut into small cubes.
Dusting: Sprinkle with sugar, spices, flour etc., so as to give it a light coat.
Fat: Any cooking medium like ghee, butter and the hydrogenated oils.
Glace: To coat with a thin layer or sugar syrup
Glaze: A polished finish given to dishes by coating with syrup
Grate: To reduce to small pieces.
Gravy: Juices that are derived from vegetables during and after cooking.
Grind: To rub something until it becomes powder (eg. in the mixer)
Knead : To work up moist flour into dough or paste to make it elastic and well blended.
Paring: Removing the skin, rind etc of fruit and vegetables.
Puree: Mass of pulp of vegetables or fruit boiled and pass through a sieve.
Saute: To fry quickly in hot pan with little fat until food is evenly brown.
Steam: To cook in the steam of boiling water.
Stew: To cook or simmer slowly for a long time in a covered pan.
Strain: To separate liquids from solids by passing them through sieve etc.
Whip: To beat rapidly until frothy and thick.
Yeast: A substance containing fungus cells used in-raising dough.
Blend: To combine all ingredients throughly until smooth & uniform.
Cream: To beat fat & sugar to incorporate air break down the sugar crystals to soften the fat.
Dot: To scatter small amount of butter, nuts, chocolate etc., over the surface of the food.
Icing: The process of covering with sugar coating or the coating itself.
Prove: To allow the dough to rise until it has increased its bulk to twice of the original size by putting in a warm place.
Skewer: A long pin, usually of metal, used for cooking a number of food pieces at the same time.
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Common Cooking Weights and Measurements
1 Cup = 200 ml/200 gms = 40 Teaspoons 1/2 Cup =100 ml/100 gms 1/4 Cup = 50 ml/50 gms 1 Tea Spoon = 5 ml/5 gms 1/2 Tea Spoon = 5 ml/5 gms 1/4 Tea Spoon = 2.5 ml/2.5 gms 1 Table Spoon = 15 ml/15 gms = 3 Teaspoons 1 Cup (American) = 240 ml = 8 oz
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Name
Pulses
Gram Flour (sifted)
Green Grams
Channa
Rajma
Flour (sifted)
Milk (Whole)
Milk (Whole)
Milk Powder
Milk Powder
Butter
Cocoa Powder
Baking Powder
Sugar (Granulated)
Sugar (Granulated)
Water
Jaggery
Condensed Milk
Khoa(Khova)
Yeast Dry
Salt
Soda
Corn Flour
Rice
Oil
Oil
Ghee (Melted)
Ghee (Melted)
Paneer
Cream
Curd
Groundnuts
Nuts (Chopped)
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Quantity
1 Cup
1 Cup
1 Cup
1 Cup
1 Cup
1 Cup
1 Cup
1 Table Spoon
1 Cup
1 Table Spoon
1Cup
1 Table Spoon
1 Table Spoon
1 Table Spoon
1 Cup
1 Cup
1 Cup
1 Cup
1 Cup
1 Tea Spoon
1 Tea Spoon
1 Tea Spoon
1 Tea Spoon
1 Cup
1 Cup
1 Table Spoon
1 Cup
1 Table Spoon
1 Cup
1 Cup
1Cup
1 Cup
1 Cup
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Weight in Grams
200
90
200
200
200
100
252.2
15.4
138
8.4
227
7.2
3
12.5
225
227
200
220
200
4
5
3
10
200
180
10
180
12
150
200
180
180
180
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