English/Hindu Names of Ingredients

Salt & Pepper:

1.      Peppercorn, Black (Kali Mirch)

2.      Peppercorn, White (Safed Golmirch)

3.      Salt (Namak)

4.      Salt – Black (Kala Namak or Sanchal)


Spices

1.      Allspice (Kebab Cheeni) also seenl

2.      Aniseed (Sauf)

3.      Asafoetida (Hing or Kaya Podi)

4.      Basil Seeds (Sabja or Tukmaria) or Tuski

5.      Holy Basil (Tulsi)

6.      Bay Leaf (Tej Patta) – Cassia/Cinnamon Leaf

7.      Carom Seeds (Ajwain)

8.      Cardamom - Black (Badi Elaichi)

9.      Cardamom - Green (Elaichi)

10.  Caraway Seeds (Shajeera)

11.  Cayenne Pepper (Lal Mirch)

12.  Chili – Kashmiri (Degh mirchi) (Paprika)

13.  Chili Powder, Red (Lal Mirchi)

14.  Cinnamon (Dalchini)

15.  Cloves (Lavang)

16.  Coriander Powder (Dhania powder)

17.  Coriander seeds (Dhania)

18.  Cumin seeds (Jeera)

19.  Cumin Seed - Black (Kala Jeera)

20.  Dill seed and weed (Suwa)

21.  Fennel seeds (Saunf)

22.  Fenugreek Leaves - dried (Kasoor Methi)

23.  Fenugreek seeds (Methi seeds)

24.  Kalongi/Calonji (Nigella) Similar to wild onion seeds

25.  Mace (Jayitri, Javitri, Janvtry)

26.  Mango powder - Raw (Aamchur Powder)

27.  Mint Leaves (Pudina)

28.  Mustard Seeds - Black (Rai/Sarson)

29.  Mustard Seeds – Yellow (Rai/Sarson)

30.  Nigella (Kalonji) Black onion seeds

31.  Nutmeg (Jaiphal)

32.  Paprika – See #12 – Kashmiri Chili

33.  Pomegranate seeds (Anardana)

34.  Saffron (Kesar)

35.  Star Anise (Chakra Phool )

36.  Turmeric (Haldi)

Spice Blends: (Masalas)

1.      Chat Masala – Everest Blend

2.      Garam Masala – Spice Blend

3.      Panch Poran – Cumin, Mustard, Nigella, Fenugreek & Fennel Seeds Mixture

4.      Sambar Powder

Dal, Lentils, Beans & Peas (Pulses)

1.      Black-eyed Peas or Cowpeas – Chawlit/Lobhia

2.      Chickpeas - Split (Channa Daal)

3.      Chickpeas – whole – (chana or chole)

4.      Chickpeas – Black (kala chana) Bengal gram-Desi

5.      Kidney beans – Red (Rajmah)

6.      Lentils-Red, Brown, Green (Masoor or Masur dal)

7.      Lentils – Yellow Toor Daal (Tur) –

8.      Split Pigeon Peas or Yellow Lentils – also

9.      Arhar/Rahar/Tur/Tuar – Red Gram?

10.  Moong Daal – Split - Yellow (pesara pappu)

11.  Moong dal – Whole – Green gram

12.  Urad Daal or Kaali Daal - Black gram or

13.  Black Matpe beans or Black Lentil (whole)

14.  or White Lentil – split & dehusked

15.  Vermicelli (Seviyan)

Nuts & Seeds

1.      Almonds ( Badaam )

2.      Cashew nuts (Kaju )

3.      Peanuts (momphali)

4.      Pine Nuts (Chilgoze or Nioze)

5.      Pistachio nuts (Pista)

6.      Poppy seeds (Khus Khus)

7.      Sesame seeds (Til)

8.      Walnuts (Akhrot)


Dairy

1.      Homemade Cheese (Paneer )

2.      Clarified butter (Ghee)

3.      Cream – Fresh (Malai)

4.      Plain yogurt (Dahi)

Oils

1.      Canola Oil

2.      Coconut Oil

3.      Mustard Oil

4.      Peanut

5.      Safflower Oil

6.      Sunflower Oil

7.      Sesame (Gingelly)

Fruits – Fresh & Dried

1.      Apricots (Khumani)

2.      Apple (Sabe)

3.      Banana (Kela)

4.      Black Raisins (Sultana)

5.      Cantalope/Muskmelon (Kharbooja)

6.      Coconut milk (Narial Ka Doodh )

7.      Coconut Whole (Narial)

8.      Dates (Khajur)

9.      Figs (Amjeer)

10.  Golden raisins (Kishmish)

11.  Grapes (angoor)

12.  Desiccated Coconut (Sukha Narial )

13.  Lemons (Nimbu)

14.  Limes (hara/green Nimbu)

15.  Mango (Aam)

16.  Orange (Santra)

17.  Papaya (Papeeta)

18.  Pear (Nashpati)

19.  Pineapple (Ananas)

20.  Pomogranate (Anar)

21.  Tamarind (Imli or puli)

Rice & Rice Products

1.      Flattened Rice Flakes (Poha)

2.      Idli Rice – (Idli pulungal arisi)

3.      Basmati Rice (Basmati Chaaval )

4.      Rice Flour (Chawal ka atta)

Flours & Meals

1.      All Purpose Flour (Maida)

2.      Gram Flour (Besan) – Chana dal/Bengal gram

3.      Sooji or Semolina (Rawa ) – Durum Wheat

4.      Wheat Flour (Atta/Chapathi)

Vegetables

1.      Avocado (Makhanphal)

2.      Cabbage (Patha Gobi)

3.      Carrot (Gajar)

4.      Cauliflower (Gobi)

5.      Celery (Doroo)

6.      Cilantro (Dhania patta)

7.      Chilies-Red (Lal Mirchi)

8.      Chilies-Green (Hari Mirch )

9.      Cucumber (Kakdi)

10.  Eggplant – (Brinjal)

11.  Garlic (Lahsun)

12.  Ginger (Aadrak)

13.  Lettuce (Kasmisaag)

14.  Mushrooms (Goochi)

15.  Onion (Pyaaz)

16.  Parsley (Ajmoda, ajmud)

17.  Peas - Green (Mutter)

18.  Potatoes (Aloo)

19.  Pumpkin (Kadhu)

20.  Radish (Mooli)

21.  Spinach (Palak)

22.  Sweet Potato (Shakarkand)

23.  Tomatoes (Tamatar)

24.  Water Chestnuts (Shingara)

Grains

1.      Millet, Pearl – Kambu (Bajra or Bajri)

2.      Millet, Finger – (Ragi)

Sweeteners:

1.      Jaggery (Gur)

Condiments:

1.      Edible sliver foil (Varaq or Chaandi)

2.      Eno Powder (Fruit Salt) sub (Baking powder)

3.      MSG (Ajinomoto)

4.      Rose Water (Gulab Pani)

5.      Vinegar (Sirka)

Terms:

1.      Spice Mixture – (Dry Masala)

2.      Sabji – Vegetables

3.      Herbs & Spices ground (Wet Masala)

My vision is to have ingredient lists and recipes that use them.

Also North and South menus, recipes and ingredient lists