Indian glossary 3 of 4
1 info
Ingredients
Quantity | Ingredient | |
---|---|---|
\"mulligatawny\" soup | ||
name from the sixteenth to the nineteenth century and | ||
introduced to it Persian-style foods, jewelry, | ||
furnishings, etc. | ||
onions | ||
as well as foods pickled in water | ||
the walls of a clay oven, or tandoor | ||
katechu paste, betel nuts and other spices, nuts or | ||
tobaccos, according to desire | ||
the green betel leaves as well as the various nuts and | ||
spices needed in their preparation | ||
griddle with a little shortening, usli ghee, or butter | ||
seeds |
Directions
LOBHIA black-eyed peas LONG cloves MALPU Indian pancakes in syrup; a dessert MASOOR DAL a salmon-colored split pulse MILAGU- TANNIR Tamil word for "pepper water" and origin of the name MISRI old-fashioned rock candy MOGHLAI of Moghul tradition MOGHULS Muslim Mongols or Tartars who ruled India in fact or in
who
MOONG DAL a small yellow split pulse MULLAH DO PYAZA a dish made with meat and often an equal quantity of MURGH MUSSALLAM a whole chicken cooked in a thick sauce MUTKA a round pot of red clay used for storing and cooling water
NAAN a large, tear-shaped leavened bread, generally baked on
NARGISI KOFTA meatball stuffed with a hard-boiled egg OM "I am" (Sanskrit) PAAN betel leaf; betel leaf stuffed with quicklime paste, PAANDAAN a metal box with trays and compartments, designed to hold
PAKORI dumpling or fritter PAPAR pulse wafer
PARATHA a flat bread made with whole-wheat flour and cooked on a
PARVAL a small squashlike green vegetable, with crisp egglike PHIRNI a cold dessert made with thickened milk and crushed ice
POORI a puffy, deep-fried bread made of whole-wheat flour PULLAO a rice and meat dish PYAZ onion
PYAZWALA KHARE MASALE KA GOSHT meat with whole spices and onions PYAZWALE SOOKHE ALOO dry potatoes with onions QAVVALLI poem sung in a particular style by a group of people "QUON BHAI CHAI HOJAI" "Well now brother, how about tea?" RAHU a large fresh water fish RAITA a dish made with yogurt and a vegetable RAJMA DAL red kidney beans RATH brand name of an Indian shortening ROGHAN JOSH meat cooked in a Muslim style to look dark red and rich
An Invitation to Indian Cooking by Madhur Jaffrey ISBN 0-394-48172-0 pg 279-285
Submitted By DIANE LAZARUS On 10-21-94
Related recipes
- English / indian ingredients , part 1
- English / indian ingredients ~ part 1
- English / indian ingredients ~ part 2
- Glossary for computer lover's recipes #3
- Glossary of asian ingredients
- Glossary of hindi terms for shopping ingredie
- Glossary of hindi terms for shopping ingredients
- Glossary of indian cooking terms #1
- Glossary of indian cooking terms #2
- Glossary of indian cooking terms #3
- Glossary of indian cooking terms #4
- Glossary of indian cooking terms #5
- Glossary of indian cooking terms #6
- Gourmet glossary 1
- Gourmet glossary 2
- Gourmet glossary 3
- Gourmet glossary 4
- Indian glossary 1 of 4
- Indian glossary 2 of 4
- Indian glossary 4 of 4