{"id":105,"date":"2010-11-08T09:42:40","date_gmt":"2010-11-08T07:42:40","guid":{"rendered":"http:\/\/dev.radioislam.org.za\/wordpress\/2010\/11\/08\/a-glossary-of-indian-terms-and-cooking-ingredients\/"},"modified":"2010-11-08T09:42:40","modified_gmt":"2010-11-08T07:42:40","slug":"a-glossary-of-indian-terms-and-cooking-ingredients","status":"publish","type":"post","link":"https:\/\/radioislam.org.za\/a\/a-glossary-of-indian-terms-and-cooking-ingredients\/","title":{"rendered":"A glossary of Indian terms and cooking ingredients"},"content":{"rendered":"

<\/a>Masala<\/span>: Spices, herbs and other seasonings ground or pounded together. When wet ingredients like water, vinegar, yogurt etc. are added to the spice mixture it is appropriately called a "wet masala". Dry spice mixtures are also called "Garam masala" or commonly known in the world as "Curry powder<\/span><\/p>\n

 <\/span><\/p>\n

<\/a>Masala <\/span>Dani: (Masala Dabba*): Spice box containing the commonly used dry spices and is always kept near the cooking range for easy and quick access. A spoon is included for ease of use.<\/span><\/p>\n

 <\/span><\/p>\n

<\/a>Pakoras<\/span>: Popular Indian crispy and spicy snack served usually hot out of the frying pot along with coriander chutney. A popular tea time snack served with Indian tea. Slices of different vegetables like potatoes, onion, chillies, spinach leaves, eggplant etc dipped in a batter made out of chickpea flour and a few dry spices and deep fried.<\/span><\/p>\n

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<\/a>Paratha<\/span>: Whole-wheat unleavened flatbread. It is sometimes filled with cooked ground meat or a vegetable mixture. Slightly larger than a Chapatti and shallow fried to perfection.<\/span><\/p>\n

 <\/span><\/p>\n

<\/a>Raita<\/span>: Vegetable and yogurt salad.<\/span><\/p>\n

 <\/span><\/p>\n

<\/a>Atchar<\/span>: Indian Pickles are mainly made with vegetables and fruits like mango, lime, green chillies etc. Made mostly during the summer in India, they are a spicy and delightful addition to the Indian meal. One has to get aquatinted with the strong flavours of most pickles, so do try one.<\/span><\/p>\n

 <\/span><\/p>\n

<\/a>Bhel Puri<\/span>: One of Bombay’s favourite snacks. It is a mixture of puffed rice, "sev", "puri", lentils, finely chopped onions, and chopped coriander topped with two kinds of chutneys; one is the sweet tamarind date chutney and the other is the spicy onion chilli chutney.<\/span><\/p>\n

 <\/span><\/p>\n

<\/a>Daal<\/span>: Daal is an Indian word, which includes dried peas, beans, and lentils which are red, yellow orange, or pink, plus split peas and other legumes. Daal can also be used to describe a soup like dish prepared with lentils. Daals are the primary source of protein in a vegetarian diet. Daals are cooked whole or pureed, depending on the dish. Ground powdered daal is used in unleavened breads and crackers, and even in spice mixtures.<\/span><\/p>\n

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<\/a>Dosa<\/span>: A popular delicacy from southern India made from rice and "urad" daal. They are usually made very thin and pancake-like and sometimes filled with a spiced potato mixture. Served with chutney and "sambar.<\/span><\/p>\n

 <\/span><\/p>\n

<\/a>Kababs<\/span>: Marinated and spiced small pieces of any meat, poultry, fish, ground meat, vegetables, skewered and grilled in a tandoor\/oven or over a grill. Kebabs can also be shallow fried over a pan.<\/span><\/p>\n

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<\/a>Lassi<\/span>: A tall cool drink made from yogurt and water and made either sweet or salty. To be enjoyed with a fresh dollop of yogurt on top on a hot summer day.<\/span><\/p>\n

 <\/span><\/p>\n

Clarified butter – ghee.<\/span><\/p>\n

 <\/span><\/p>\n

SPICES AND OTHER INGREDIENTS.<\/span><\/p>\n

 <\/span><\/p>\n

Palak – spinach<\/span><\/p>\n

Saumf – aniseed<\/span><\/p>\n

Pudina\/fudina – mint leaves<\/span><\/p>\n

Besan – gram or chana flour<\/span><\/p>\n

Dahi – yoghurt or sour milk.<\/span><\/p>\n

Dalchini – cinnamon<\/span><\/p>\n

Dhania – coriander<\/span><\/p>\n

Jeera or jeero – cumin.<\/span><\/p>\n

Channa ke dhal –split gram<\/span><\/p>\n

Kaju – cashew nuts.<\/span><\/p>\n

Chotti elachi – green cardamom<\/span><\/p>\n

Imli or amli – tamarind<\/span><\/p>\n

Karela- biiter gourd<\/span><\/p>\n

Laung or lavang- cloves<\/span><\/p>\n

Adrak- ginger<\/span><\/p>\n

lehson or lahsan- garlic<\/span><\/p>\n

Kheera – cucumber<\/span><\/p>\n

Matar – peas<\/span><\/p>\n

Mooli – radish<\/span><\/p>\n

Methi dana- fenugreek seeds<\/span><\/p>\n

Methi saag – fenugreek leaves.<\/span><\/p>\n

Rai – mustard seeds<\/span><\/p>\n

Kasoori methi- dry fenugreek seeds<\/span><\/p>\n

Haldi, arad or bori – turmeric<\/span><\/p>\n

Maida – flour<\/span><\/p>\n

Masoor ke dhal – lentil<\/span><\/p>\n

Malai – cream of milk.<\/span><\/p>\n

Nariyal- coconut.<\/span><\/p>\n

Aatta – whole wheat flour.<\/span><\/p>\n

Rajma – red kidney beans.<\/span><\/p>\n

Jaggery – ghor<\/span><\/p>\n

Badaam – almonds<\/span><\/p>\n

 <\/span><\/p>\n

Daal
Lentils. Masoor (split red lentils) – These are actually orange-colored grains. The whole variety with the skin still on is pale brown in colour. Moong (split yellow lentil) Urad (black gram) – Available with or without its black outer skin. Inside the black skin is a cream-colored lentil. Chana (large split yellow lentil) – Looks like a larger version of Moong.<\/span><\/p>\n

 <\/span><\/p>\n

Chai
Indian tea is made in a variety of styles – black, brewed with milk and sugar, boiled long and slowly, spiced, etc.<\/span><\/p>\n

 <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Masala: Spices, herbs and other seasonings ground or pounded together. When wet ingredients like water, vinegar, yogurt etc. are added to the spice mixture it is appropriately called a "wet masala". Dry spice mixtures are also called "Garam masala" or commonly known in the world as "Curry powder   Masala Dani: (Masala Dabba*): Spice box […]<\/p>\n","protected":false},"author":1,"featured_media":36942,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[4],"tags":[350,252,328],"class_list":["post-105","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kitchen-tips","tag-a-glossary-of-indian-terms-and-cooking-ingredients","tag-handy-hints","tag-kitchen-tips"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/radioislam.org.za\/a\/wp-content\/uploads\/2018\/11\/measurement.png?fit=400%2C200&ssl=1","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"jetpack_shortlink":"https:\/\/wp.me\/pc0QIf-1H","jetpack_likes_enabled":true,"publishpress_future_action":{"enabled":false,"date":"2026-04-12 19:07:59","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"category","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts\/105","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/comments?post=105"}],"version-history":[{"count":0,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts\/105\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/media\/36942"}],"wp:attachment":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/media?parent=105"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/categories?post=105"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/tags?post=105"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}