Indian/us equivalents

60 Servings

Ingredients

Quantity		Ingredient
		Achar; Pickle
		Adrak; Ginger
		Ajwain or Ajowain; Lovage
		Aloo; Potato
		Alsi; linseed
		Am; Mango
		Am chur; Mango Powder
		Anardana; Pomegranate
		Areca; Betel Nut
		Asafoetida; Hing
		Aserio; Aniseed
		Ata or Atta; Chapatti flour Fine wholemeal
		Badia/badian; Star Anise
		Badam; Almond
		Besan; Chickpea flour
		Bindi; Okra
		Brinjal; Aubergine/eggplant
		Chawal; Rice
		Chor magaz; Melon seeds
		Cus cus; Poppy seed
		Dahi; Yogurt
		Dalchini; Cinnamon
		Dhania; Coriander
		Doroo; Celery
		Elaichi; Cardamon, black, brown, green, or white
		Gajar; Carrot
		Ghanti chhap (ground millet)
		Goor or Gur; Palm sugar
		Gram flour (Besan); Chickpea
		Haldi; Turmeric
		Imli; Tamarind
		Jaifal or Taifal; Nutmeg
		Javatri; Mace
		Jeera or Zeera; Cumin
		Kabli chana; Chickpea
		Kaju; Cashew nuts
		Kala namak; Black Salt
		Kalongi; wild onion seeds
		Kesar or Zafron; saffron
		Lasan; Garlic
		Lavang; Cloves
		Makke; Cornflour
		Methi; Fenugreek
		Mirch; pepper
		Namak; salt
		Nga-Pi; Shrimp paste
		Neem/Kariphulia; Curry leave
		Nigella; Wild Onion Seed
		Panch Phoran; 5-seed mixture
		Podina; Mint leaves/powder
		Rai; mustard seed
		Rajma; Red Kidney beans
		Ruh gulab; rosewater
		Sarson Ka Sag; Mustard leave
		Saunf; Aniseed
		Seenl; Allspice
		Singoda flour (buckwheat)
		Sonf or Soonf; Fennel seed
		Sont or Sonth; Dry ginger
		Supari; Mixture of colored seeds to chew after a meal
		Tej Patia; Bay Leaves
		Tej Patia; cassia leaves
		Til; sesame seeds
		Tusci; Basil
		Vark or Varak; Edible silver or gold foil

Collected from posts on Rime and Fido cooking echoes by HOWARD KARTEN, DIANE LAZARUS, and BOB WILSON.