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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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Top
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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Top
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.
Top
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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