Cooking Terms In English & Hindi With Description

Cooking Terms in English & Hindi with Description English/Hindi Description of the Terms Anise seed/SaunfAromatic seed from parsley family,related to dill,caraway,cumin & fennel. Arrowroot/ArrowrootUsed as a thickening agent in soups,pie fillings sauces,and feels like cornstarch. Asafoetida/HingBrownish colored resin spice used for seasoning Almond/BadamMainly used in Desserts adn for certain curries and fried rice. Apricot/KhumaniUsed in Desserts Basil/TulsiHerb of the mint family used for flavoring. Bay leaf/TejpattaDried green leaves used for flavoring rice and curries Baby Corn/BhuttaUsed in soups, fried rice, mostly in Chinese dishes. Buttermilk/LassiUsed as a drink, slightly sweet sour taste Betel Leaf/PaanLeaf eaten with lime after heavy meal,also used for worshipping by Hindu. Bottle gourd/LaukiGreen Vegetable used even for desserts Cinnamon/DalchiniSpices used in curries, cakes, cookies. Cardamom/ElaichiSpice used in Curries, desserts, and sweets. Cummin/JeeraSpices used whole or powder in curries, for garnishing rice and vegetables. Caraway Seeds /Shahijeera Spice used in soups, curries. Cashewnut/KaajuDry nuts used for desserts and also for rice varieties as seasoning. Coconut/NarialUsed extensively in Curries, desserts, and for garnishing Cilantro/Coriander leavesHerb from Parsley family used for garnishing, chutneys and curries. Coriander/dhaniaSpice used in Curries,vegetables,biriyani Curry leaves/KadipathaAromatic leaves used for seasoning. Clove/LavangAromatic spice dark brown in color, used for seasoning, curries and rice varieties Cottage cheese/PaneerObtained from milk, used in breads, desserts and with curries. Cream/MalaiUsed in desserts and curries for thickening and flavoring Currants/KishmishUsed for fried rice and desserts. Cream/MalaiUsed in desserts and curries for thickening and flavoring Clarified Butter/GheeFat used instead of butter for all Indian cooking is done in ghee. Cauliflower/Phool GobiVegetable, curries and for Gobi Manchurian Dates/KhajoorUsed for Chutneys,cakes, filling. Evaporated Milk/MawaUsed in desserts for thickening curries Dates/KhajoorUsed for Chutneys,cakes, filling. Evaporated Milk/MawaUsed in desserts for thickening curries Fig/AnjeerUsed as fruit or dried for desserts, Good for the heart. Flaked Rice/PohaUsed for snacks,savories and fried dishes Flour/MaidaAll purpose flour used in many dishes. Fresh Cream/MalaiUsed for snacks,savories and thickening in curries Fennel Seeds/SaunfCummin and aniseeds family used as mouth refreshner and also for pickles. Fenugreek seeds/methiUsed in curries and pickles Garlic/LasanBulb the cloves and flakes are used in curries, chutneys and for seasoning. Ginger/AdrakRhizome used along with garlic mostly for garnishing, chutneys, curries. Gingely Seeds/Til Dried seeds used in curries and also in making sweets. Green Gram /MoongLentils mostly sprouted used in salads, and side dish. Gram flour/BesanDried chick peas powder used as a batter for frying. Gram dal/channa dalLentil used for seasoning, snacks and savories Green Chilli/Hari MirchUsed extensively in Indian cooking, for seasoning, curries, rice varieties. Horse bean/Urad DalLentil used as a rising agent for rice cakes and also for making savories Horse Radish/MuliUsed for making flat bread/parathas, and also cooked as vegetable. Indian Gooseberry/AmlaUsed for pickles,chutney,preserves and dried powder used for beauty treatment. Jaggery/GoodUnrefined sugar from sugarcane, used in desserts for sweetening. Kidney Bean/RajmahLentils used in lot of dishes. Kashmiri Red Chilli/Red pepperUsed for curries. Mace/ JavitriSpice-bark, used in making spicy rice and curries. Millet/BajraUsed for making breads. Maize/ MakaaUsed for making breads and chapatis. Minced Meat/ KheemaUsed for making cutlets, ball curry etc. Mint/PudinaUsed in curries, chutneys for garnishing. Mustard seeds/RaiUsed in pickles, seasoning, for fish curry. Meat Grilled/SeekhMeat used for making kababs. Nutmeg/ JaiphalSpice used for curries, rice. Oil/TelOil/Vanaspati/Fat used for cooking. Okra/BhindiVegetable also known as lady finger. Olive Oil/ Jaitoon Ka TelUsed for cooking. Onion/PyaazBulb used in all cooking, either chopped or ground. Onion Seeds/ KalonjiUsed for sambhars, curries. Parsley/ AjmodaSimilar to Cilantro, used as garnishing or salads. Poppy seeds/Kus KusUsed for desserts, biriyani, non veg curries. Papaya/ PapitaFruit rich in Vitamin A and C. Poppy seeds/Kus KusUsed for desserts, biriyani, non veg curries. Pepper/ Kali MirchSpice used in Curries Pickle/ AchaarMade with vegetables, fruits, fish and meat preserved with salt and oil used as a side dish. Pomegranate/AnarFruit used in Desserts, making yoghurt rice and seeds are used in some receipes. Rock Salt/ Kala NamakUsed for taste. Rind/ ChilkaRind is used for flavoring in cakes and also for cake decoration. Semolina/RavaCream of wheat used in making desserts, snacks etc Spring onions/Hara pjayAlso known as Scallions used in salads, rice varieties or even as side dish. Semolina/RavaCream of wheat used in making desserts, snacks etc Soya curd/Tofu Used along with vegetables, in soups. Vermicilli/SeviyanAngel hair made out of wheat used for desserts, or snacks Sesame seeds/TilUsed in curries, chutneys,sweets. Saffron/KesarDried flower strands,Used in pulao rice, desserts Tumeric powder/HaldiRhizome like ginger used in curries, meat varieties also in rice. Tamarind/ImliUsed in curries, chutneys, sauces Whole Wheat Flour/Atta-GehuFlour used to roll parathas,Chapatis,puris. Walnuts/AkrotDry fruits, used in desserts, rice varieties, salads etc Yam/SuranJust like potatoes used for binding, cutlets, as a vegetables, even for making purees. Zucchini/ToriEaten raw in salads, or used in sambhars, vegetables
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Cooking Terms In English & Hindi With Description

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