Indian food Glossary - Indian food hindi names, telugu names, tamil names and kannada names Indian Food Glossary Achar: Any kind of pickle Aloo: Potato Biryani : A fancy rice casserole, often containing meat, poultry, seafood or vegetables Chapati/Roti: Thin bread cooked on the griddle Dal: Any kind of legume--beans, peas, or lentils Dosa: Crispy, crepe-like southern Indian specialty filled with potatoes or vegetables Korma : Braised meats in a thick, mild creamy sauce Kulcha: Tender, pita-like bread cooked in the tandoor Lassi: A refreshing, creamy yogurt drink that can be sweet or salty Masala: Spice blend Naan: Flat, oval bread cooked in the tandoor Pakora: Fritter dipped in a spicy chickpea batter; can be made with vegetables, cheese, chicken or seafood Paneer: Cheese Paratha: Flaky bread fried on the griddle Poori: Airy, deep-fried bread Pulao : An aromatic rice pilaf Raita : A yogurt-based condiment usually containing vegetables Rasam: A thin, spicy broth Saag: Spinach, but can also refer to other greens Sambar

: An extremely spicy broth popular in southern India Samosa: Flaky, pyramid-shaped pastry stuffed with potatoes or ground meat; a traditional Indian snack Tandoor: A deep, clay oven that has very high temperatures Tandoori : Any dish cooked in a tandoor Vindaloo : An extremely spicy curry dish that's a regional specialty of Goa A to Z Glossary Aachar: Indian Pickles are mainly made with vegetables and fruits like mango, lime, green chilies 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 flavors of most pickles, so do try one. Appam: Wafer thin, round and flat. They are usually made out of rice, potato and/or various lentil flours Aloo: Potato Am chur: Mango powder. A sour flavoring agent. Appam: Wafer thin, round and flat. They are usually made out of rice, potato and/or various lentil flours Ata (Atta): Chapatti flour . Fine whole meal flour used in most Indian breads. Avial: Vegetable curry from the south of India __________________________________ Bandai: Aniseed stars. Badam: Almond Bagar or Tadka or Chounk: Spices and herbs are added one at a time to hot oil and this tempering is either done as the first step in the cooking process, before adding the vegetables for example, or as the last, pouring the tempered oil over a cooked dish. The oil extracts and retains all the sharp flavors of the spices and flavors the entire dish.

Balchao as in the Goan recipe Prawn Balchao where the shrimp is marinated in a brine sauce: a Goan specialty where vegetables like aubergines or seafood like prawns are "pickled" in sugar, vinegar and spices for a day or two before eating. Barfi: A dessert made from milk that has been cooked slowly and reduced to a fudge-like consistency. This sweet is flavored with either saffron, vanilla essence, cocoa, rose water, etc. Sometimes nuts and fresh coconut is added. Eaten and served in bite-sized pieces "Barfi" is a very popular after dinner dessert. Just like bringing a bottle fine wine when you visit someone for the first time, a decorative box filled with different kinds of "Barfi" is a traditional gift in India. Basmati rice: Basmati rice is authentic Indian long grained white rice, which has unique nutty flavor. Basmati rice is very popular in India and all over the world. A wide variety of rice dishes are made with Basmati rice.

They are: plain steamed rice, pulaos, pilafs, biryanis or just different types of fried rice  which include meat, vegetables, nuts, and even fruits sometimes. Gourmet cooks prefer to use Basmati rice for its fragrant flavor. Special occasion rice dishes are mostly made with Basmati rice. Besan: Chickpea flour. Bhaaji or Sabji: Deep-fried vegetable dipped in a seasoned batter  usually made with onion. Bahare: Stuffed Bharta: A spicy vegetable dish, with a pulp like consistency. A commonly made bharta is a "baingan" (eggplant) bharta. Bhel Puri: One of Bombays favorite snacks. It is a mixture of puffed rice, "sev", "puri", lentils, finely chopped onions, chopped coriander topped with two kinds of chutneys; one is the sweet tamarind date chutney and the other is the spicy cilantro chutney. Bhuna or Bhunao: is to saut� or stir-fry.

Usually onions, tomatoes, ginger, garlic and green chilies are fried in oil, but to make sure that this doesnt stick, burn or cook unevenly, a small amount of liquid is added, repeatedly. After the oil separates from the mixture, the main ingredient (meat or vegetable) is added and cooked. Biryani: Elaborate dish made from spiced saffron rice cooked with pieces of lamb, chicken or vegetables. It is usually made on special occasions since it takes a long time to make a biryani, but it is surely worth the effort. It always tastes better the next day since the spices marinate and flavor the meat and rice. Bombay Duck: A smallish fish native to the Bombay area known locally as Bommbil. It is dried and appears on the table as a crispy shallow-fried starter or as an accompaniment to a curry. Bondas or Vadas: Round deep-fried savory snack made in different varieties usually from lentils, potatoes etc. eaten with a chutney. Boti Kebab: Marinated boneless cubes of meat cooked in a tandoor.

Brinjol: Eggplant __________________________________ Cassia Bark: A corky bark with a sweet fragrance similar to cinnamon and is used extensively in Northern Indian cookery. Cayenne pepper: A type of chili powder. Ceylon curry: Usually cooked with coconut, chili, and lemon. Chaamp: Chop. Chakla Belan: A special rolling pin and board. Chamcha: Spoon or ladle. Chaat: Salty snacks served with an array of sweet and spicy chutneys. Chai: Indian tea. Chapatti: Unleavened Indian flatbread made with wheat flour, water, oil and salt. Usually cooked on a "tava" or thick griddle and brushed with "ghee". Chaval: Rice. Chhalni: Sieve Chili: There are a great many species of chilies, which are the fleshy pods of shrub-like bushes of the capsicum family. Chilies range from large to small and colors include green, white, purple, pink, and red. Chilies are the most important heat agent in Indian cooking. They vary in hotness from mild to incendiary-like potency. Most commonly used are the small, fresh green or red chilies.

Red chilies can be dried and used whole, and chili powder is made from grinding dried chilies. Chimta: Tongs Chutney: Fresh relishes made with fruits, vegetables, and herbs. Curry : To Indians, the term curry means gravy or sauce, Curries are what made Indian cuisine famous all over the world, the most famous of all is the Chicken Curry. Residents of the rest of the world, however, have come to think of "curry" as simply a thick creamy yellow sauce or any dish seasoned with a curry-powder blend, whether it has a sauce or not. An authentic Indian curry is an intricate combination of a stir-fried wet masala (mixture of onion, garlic, ginger, and tomatoes), various spices and seasonings with which meat, poultry, vegetables or fish is prepared to produce a stew-type dish. Curry leaves: (Not to be confused with the curry spice blend) The curry leaf plant is a tropical tree of the citrus family. The long slender leaflets that look a little like bay leaves are dark green on top and paler underside. The leaves have a strong, warm curry (combination of nuts and lemons) aroma when bruised or rubbed.

__________________________________ Dahi: Yogurt Dal: Dal is an Indian word, which includes dried peas, beans, and lentils that are red, yellow orange, or pink, plus split peas and other legumes. Dal can also be used to describe a soup like dish prepared with lentils. Dals are the primary source of protein in a vegetarian diet. Dals are cooked whole or pureed, depending on the dish. Ground powdered dal is used in unleavened breads and crackers, and even in spice mixtures Dalchini or Darchim: Cinnamon Dewa: Lentils. There are over sixty types of lentils. The most common types are masoor, channa, and urid. Dhansak: Traditional chicken or meat dish cooked in lentil and vegetable puree. Doroo: Celery Dosa: A popular delicacy from southern India made from rice and "urad" dal. They are usually made very thin and pancake-like and sometimes filled with a spiced potato mixture. Served with chutney and "sambar". Dum: A way to steam foods in a pot with a tightly covered lid or a sealed pot. A popular spiced vegetable dish is "Dum Aloo".

In the olden days, the utensil was sealed with atta (dough) to capture the moisture within the food as it cooked slowly over a charcoal fire. Some coal was placed on the lid to ensure even cooking. The food continued to cook in its own steam, retaining all its flavor and aroma. Dum means, "to steam" or "mature" a dish. __________________________________ Elaichi: Cardamom __________________________________ Feni: The Goan drink made from cashews or coconut is the perfect beach drink. It was originally a very basic and local drink, much like toddy. __________________________________ Goor or gur: Jaggery (palm sugar) or molasses. Gosht: Lamb Gulab Jamun: Deep-fried cake balls served with aromatic syrups. Gurda: Kidney. __________________________________ Haldi or Huldi: Turmeric. Haldi is a very important Indian spice. It is the basis for all Indian curry spice blends. Halvah: Indian sweet made from a variety of finely grated vegetables, milk, and sugar and flavored with cardamom. The consistency is that of a thick pudding. Among the popular halvah is the "Gajar Halvah".

Hing: Asafetida is the dried gum resin of an East Indian plant. It has a strong odor and the flavor is a little like "spicy garlic. Usually just a pinch is used for cooking mainly fish, vegetables and making "Indian pickles". It is available in a yellow powdered form. __________________________________ Idli: South Indian steamed rice cakes: a very popular snack from the south of India. Generally eaten with "sambar" and "chutney". Imli: Tamarind. Jaifal or Taifal: Nutmeg Jal frezi: Saut� or stir-fry. Jalebi: These sweet crisp round whirls, made from plain flour and water deep-fried and then dipped in sugar syrup, served hot or cold, make a favorite Indian dessert. Kala jeera: Black cumin seeds. Kala namak: Black salt. Kaleji: Liver. Kalongi: Nigella, similar to wild onion seeds. Karanji: Pastries made out of whole-wheat flour and filled with a cooked mixture of freshly grated coconut and sugar. It is a Maharashtrian delicacy.

Karela: Small, dark green, knobby vegetable of the gourd family. Kashmir Chicken: Whole chicken stuffed with minced meat. Katori: Small serving bowls which go on a thaali (tray). Kebabs: 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. Keema: Ground meat, raw or cooked. Kheer: Essentially a rice pudding, made with rice, milk and sugar flavored with cardamom. Sometimes nuts are added. Served either hot or cold. Khoya: Also known as "mawa" is made by bringing milk to a boil in a pot and stirring continuously thereafter on a low flame. It is then reduced and thickened to the consistency of soft cream cheese. Used widely in the making of many Indian desserts and sweet meats. Khurzi: Lamb or chicken, whole with spicy stuffing. Kish mish: Sultanas Koftas: Spiced meat or vegetable balls deep-fried and served with a curry sauce. Kokum: A variety of plum, pitted and dried.

They are very sour. Korma: Rich sauce thickened with yogurt, nuts or poppy seeds, fragrantly seasoned with aromatic spices. Kulcha: Flatbread often stuffed with onion or potatoes and seasoned with cilantro. Kulfi: Sweet, aromatic ice cream made from cream, milk, and sugar flavored with mango, pistachios, saffron etc. __________________________________ Lasan: Garlic Lassi: A tall cool drink made from yogurt and water and made either sweet or salty. Lavang: Cloves Makhani: A traditional dish. Tandoori chicken is cooked in ghee and tomato sauce. Makke: Corn flour Maiai: Cream 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". Indian cooks generally don't use pre-prepared curry powder (originally a British invention to approximate Indian seasoning) but prefer making their own ever-changing blends.

Malaya: The curries of Malaya are traditionally cooked with coconut, chili, and ginger. Mama: Puffed basmati rice. 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. Masoor: Red lentil with a green skin. Mattar or Mutter: Green peas. Mattar Paneer or Mutter Paneer: Curried peas with cubes of fried homemade cheese. Methi: Fenugreek. Mirch: Pepper. For centuries the most important spice, gaining the title king of spices. It grows on vines that flower triennially and produce clusters of berries, which are picked and dried which then become peppercorns. Green, black, and white are not different varieties. All peppercorns are green when picked and must be bottled or freeze-dried at once to retain the color. Black pepper is the dried berry. White pepper is obtained by soaking off the black skin of the berry. Peppercorns are a heat agent and can be used whole or ground. Mollee: Fish dishes cooked in coconut and chili. Moong: One of the more commonly used lentils.

It has a green skin and can be used whole, split or polished to make various dals. Munacca: Raisins Murgh: Chicken Murgh Masala: A specialty dish of whole chicken, marinated in yogurt and spices for 24 hours then stuffed and roasted. __________________________________ Naan: Indian flat bread made from wheat and baked in a tandoor. Naan keema: Baked naan bread, stuffed with a thin layer of minced meat curry Naan peshwari: Baked naan bread stuffed with almonds and or cashews and or raisins. Nargis kebab: Indian scotch egg spiced minced meat around a hard-boiled egg. Namak: Salt Nimboo: Lime __________________________________ Paan: Betel leaf stuffed with supari (betel nut), quick lime paste, kathechu paste, gulukand (rose petal preserve), fennel seeds and dried grated coconut. Paan is eaten usually after a meal and has known to aid in digestion. Paan connoisseurs always add tobacco in their paan. The paan is garnished with edible thin silver foil called "Varak".

Pakoras: Popular Indian crispy and spicy snack served usually hot out of the frying pot along with coriander chutney. A popular teatime snack served with Indian tea. Slices of different vegetables like potatoes, onion, chilies, spinach leaves, eggplant etc dipped in a batter made out of chickpea flour and a few dry spices and deep-fried. Palak or sag: Spinach or green leafy vegetable Paneer: Cheese (aka Indian cottage cheese) made from bottled milk that can be fried and curried. Papdams (Papad): Thin wafer like discs about 4 to 8 inches in diameter made from a variety of lentils, potato, shrimp, rice etc. The discs are deep-fried or dry roasted on an open flame and served as a crispy savory appetizer. Served in many Indian restaurants complimentary before a meal. Paratha: 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. Pasanda: Meat, usually lamb, beaten and cooked in one piece.` Raita: A cooling chutney of vegetables and yogurt.

Rajama: Red kidney beans. Rassgulla: One of the most famous Indian sweets that originated from east India. The walnut-size balls of semolina and milk are cooked in a light sugar syrup, flavored with cardamom. Rogan Josh gosht: Rich lamb curry, literally meaning "red juice lamb". It is a traditional Northern Indian dish of lamb that is marinated in yogurt, then cooked with ghee and spices and tomato. It should be creamy and spicy  but not too hot. Roti: is Bread in Hindi. "Tandoori roti" is bread that is baked in a tandoor, "Rumali Roti" or literally meaning handkerchief bread is a kind of a thin and flaky partha made up of many layers. Ruh gulab: Rose water Sag or saag: Spinach Sagzi: The generic term for vegetables. Sambhar or sambar: Lentil curry from the south of India. Served as an accompaniment with "idli"and "dosa". Samosas: The celebrated triangular deep-fried pastry appetizers filled with vegetable or meat mixtures.

Sarson ka sag: Mustard leaves Saunf or souf: Aniseed. Seekh Kebab or sheek kebab: The word "Seekh" in Hindi means skewer. Seekh kebab simply means kebabs on a skewer. Kebabs are usually made out of ground lamb mixed with various spices, cooked in a "tandoor". Seenl: Allspice. Related to the clove family. Sev: Thin string-like fried snack preparation made out of gram flour. Used in the preparation of "Sev puri" and "Bhel Puri" or can be enjoyed just plain. Nowadays there are many spicy and non-spicy varieties of "sev" available in specialty Indian stores. Shahi: means "Royal" in Hindi Shami kebab: Round minced meat rissoles. Shashlik: Cubes of skewered lamb. Sonf: Fennel seed. Sont or Sonth: Dried ginger. Supari: Mixture of seeds and sweeteners for chewing after a meal. It usually includes aniseed or fennel, shredded betel nut, sugar balls, marrow seeds, etc.

__________________________________ Tadka: A garnish of spices and fried onions. Tadka dal: Fried lentils and spices garnished with spices and onions. Tandoor: The traditional Indian clay oven is called the "Tandoor". A Tandoor is a clay pot usually sunken neck deep in the ground. Charcoal is put on the flat bottom of the pot. The heat generated by the hot charcoal in and on the sides of the clay pot is used for cooking. Long iron rods, long enough to reach the bottom of the pot, are used in the cooking process. It is probably the most versatile kitchen equipment in the Indian kitchen. Barbecues, breads, dal, gravies made in them acquire a unique taste, very different from the food cooked on the regular kitchen oven. Tandoori Murgh: This is the bright red world famous Tandoori Chicken. Chicken marinated with spices, dried red peppers, and yogurt, cooked in a tandoor. Tej patia: Bay leaf. Thaali: A tray that holds the complete meal served in individual bowls (katori). Tikka: Skewered boneless meat cubes cooked in a tandoor.

Toor or toovar: A type of lentil. Tusci: Basil. Indian Food Glossary - find Indian dishes | hungryhouse A curry dish flavoured with Indian spicy pickles. achari A curry dish flavoured with Indian spicy pickles. aloo The Indian word for potato. aloo chaat A dish made from spiced potatoes cooked in a coconut sauce with cucumber spices. In Hindi chaat means to lick, in India chaat dishes are usually served on a banana leaf and are known to be so tasty you would lick the leaf when finished. aloo gobi Potatoes and cauliflower cooked together. aloo methi Potatoes made with fresh fenugreek leaves. aloo peas Potato and peas cooked together. badhonia A curry based on butter beans and fresh coriander in a spicy, thick sauce. balti An aromatic curry dish, taking its name from the two-handled, heavy, round or flat-bottomed steel or iron pot or karahi in which it is both cooked and served. It is made usually with either lamb or chicken with a combination of spices and herbs. basmati rice A long grained rice with a unique fragrance. When cooked basmati rice is free flowing, not sticky.

begum bahar A dish from the town of Lucknow, a creamy curry with coconut milk and added saffron. bhajee A spicy Indian snack consisting of the main ingredient made into a sort of dough with rice, gram flour, herbs and spices, then fried until golden. It is usually used as a topping on various Indian meals but has now become popular to eat alone as a snack. bhaji A spicy Indian snack consisting of the main ingredient made into a sort of dough with rice, gram flour, herbs and spices, then fried until golden. It is usually used as a topping on various Indian meals but has now become popular to eat alone as a snack. bhindi Also known as okra or ladyfinger. bhindi gosht A saucy dish cooked with chunks of lamb, okra and herbs and spices. bhoona An Indian curry dish where the ingredients are cooked 'dry' in hot oil without sauce. Cooking this way allows the meat to marinate in their own juices giving strong flavours to a usually dry dish. bhuna An Indian curry dish where the ingredients are cooked 'dry' in hot oil without sauce.

Cooking this way allows the meat to marinate in their own juices giving strong flavours to a usually dry dish. biriani The name is derived from the Persian word beryā which means "fried" or "roasted". The spices and condiments used in biryani may include but are not limited to: cloves, cardamom, cinnamon, bay leaves, coriander and mint leaves, apart from ghee, ginger, onions, garlic and yoghurt. The premium varieties include saffron. biryani The name is derived from the Persian word beryā which means "fried" or "roasted". The spices and condiments used in biryani may include but are not limited to: cloves, cardamom, cinnamon, bay leaves, coriander and mint leaves, apart from ghee, ginger, onions, garlic and yoghurt. The premium varieties include saffron. bombay aloo A Indian potato dish, usually spiced with mustard seeds, cumin, fenugreek and garam masala. bombay potatoes Boiled or mashed spiced potatoes. boti kebab Whole muscle lamb meat is marinated in spiced yoghurt and cooked over hot charcoal embers.

brinjal A sweet edible nightshade. Also know as eggplant or aubergine. butter chicken Chicken marinated overnight in a yoghurt and spice mixture usually including garam masala, ginger, garlic paste, lemon or lime, pepper, coriander, cumin, turmeric and chilli. The chicken is then grilled, roasted or pan fried. The sauce, is made by heating and mixing butter, tomato puree, various spices and fresh cream. ceylon A curry dish with coconut, lemon, and a specific Ceylon curry powder, which classifies it as hot. ceylon A curry sauce made from coconut, lemon, and Ceylon curry powder, which is a very hot curry powder derived from chilli. chaat Fried dough, with various other ingredients. The original chaat is a mixture of potato pieces, crispy fried bread, gram bean and spices. chaat masala A masala or spice mix that has a pungent smell and tastes sweet, sour and pungent. Typically consists of amchoor, dried mango powder, cumin, kala namak, coriander, dried ginger, salt, black pepper, asafoetida and capsicum.

chana Chickpeas. chana daal Split chickpeas without seed coat, produced by removing the outer layer of black chickpeas and then splitting the kernel. chana masala A Indian dish whose main ingredient is chickpeas, it is usually fairly dry with a sour citrus note. chana massala A Indian dish whose main ingredient is chickpeas, it is usually fairly dry with a sour citrus note. chapathi An unleavened bread from India, usually made from a simple mixture of whole grain flour, water and salt. The dough is rolled into thin discs, lightly heated on both sides, then finally steamed using an open flame to puff the bread up. chapati An unleavened bread from India, usually made from a simple mixture of whole grain flour, water and salt. The dough is rolled into thin discs, lightly heated on both sides, then finally steamed using an open flame to puff the bread up. chapatti An unleavened bread from India, usually made from a simple mixture of whole grain flour, water and salt. The dough is rolled into thin discs, lightly heated on both sides, then finally steamed using an open flame to puff the bread up.

chasni A mild and creamy dish with a sweet and sour flavour. It is made with mango chutney, tomato ketchup, lemon juice and mint. chat Fried dough, with various other ingredients. The original chaat is a mixture of potato pieces, crispy fried bread, gram bean and spices. chilli masala Curry cooked with fresh green chillies, onions and fresh coriander. chop A meat chop is a cut of meat cut perpendicularly to the spine, and usually containing a rib or part of a vertebra and served as an individual portion. The most common kinds of meat chops are pork or lamb. chot poti A tangy blend of chickpeas, onions, curry paste, fresh coriander and little lemon juice. chutney Made with chopped fruits or vegetables cooked in vinegar and sugar and spices. Mango chutney is very popular. coconut rice In Indian cuisine this dish is prepared by boiling the rice seperately then adding a coconut paste derived from dissected or dry coconut along with oil and often paprika, nuts or spices. In other cuisines the rice can be prepared with a coconut milk sugar and water base.

curry A mixture of spices, it may include turmeric, coriander, cumin, cayenne or other chillies, cardamom, cinnamon and clove. daal The Indian word for lentils, usually stewed or steamed. dahi An Indian yoghurt, prepared with whole milk. dal The Indian word for lentils, usually stewed or steamed. dall The Indian word for lentils, usually stewed or steamed. dansak A saucy dish made of lentils, vegetables, spices, cumin seeds, ginger, garlic etc. Some variants of dansak use pineapple. dhansak A saucy dish made of lentils, vegetables, spices, cumin seeds, ginger, garlic etc. Some variants of dhansak use pineapple. donner A Turkish dish usually made of lamb meat cooked on a vertical spit and sliced off to order. Can also be made using chicken or fish. donner meat A Turkish dish usually made of lamb meat cooked on a vertical spit and sliced off to order. Can also be made using chicken or fish.

dopiaza An Indian curry dish, usually of a medium strength, prepared with a generous amount of onions and various types of meat, or vegetables. dosa South Indian, made from rice and lentils. Dosa is a typical South Indian food, taken as breakfast or dinner, and is rich in carbohydrates and protein. dupiaza An Indian curry dish, usually of a medium strength, prepared with a generous amount of onions and various types of meat, or vegetables. falafel A fried ball or patty made from spiced chickpeas and/or fava beans. Originally from Egypt, falafel is a popular form of fast food in the middle east, where it is also served as a mezze. gajar halwa A sweet side dish made of carrots, milk, sugar, ghee, nuts, raisins and cardomom. gobi Indian word for cauliflower. gobi bhaji A spicy Indian snack consisting of fried cauliflower, similar to potato fritters, for which there are many different recipes. It is usually used as a topping on various Indian meals but has now become popular to eat alone as a snack. gosht Westernised Indian term for lamb.

green masala This mild but tangy masala is a rich jewel-green in colour from the fresh mint and coriander leaves it is made with . gulab jaman A dessert which is made of a dough consisting mainly of milk solids (often including double cream and flour) in a sugar syrup flavoured with cardamom seeds and rosewater or saffron. haleem Made of wheat, meat (usually beef or mutton, but sometimes chicken or minced meat), lentils and spices. This dish is slow cooked for seven to eight hours which results in a paste-like consistency, with the taste of spices and meat blending with wheat. handi A deep narrow mouthed pot used in Indian cuisine. hariyali An Indian term meaning greenery, usually signifying the use of green vegetables or herbs in a dish. haryali An Indian term meaning greenery, usually signifying the use of green vegetables or herbs in a dish. hasina A kebab made of pieces of chicken breast, lamb or beef that are marinated in spices and then skewered and barbecued together with onion, capsicum and tomato.

hummus Dip or spread made from cooked, mashed chickpeas, blended with tahini, olive oil, lemon juice, salt and garlic. indian pickle Various fruits and vegetables, preserved with oil and an acid such as lime juice. Commonly served as a condiment with Indian dishes. jalfrezi An Indian curry cooked with green chillies which provide a medium to hot flavour. Most jalfrezi dishes are prepared with onions, tomatoes, capsicum and either meat or vegetables. jeera An Indian word for a spice know as cumin. It is very popular in Indian cuisine. jeera rice Made with rice and cumin seeds. jhinga An Indian term for prawns. kachumber A relish served with curries, prepared with citrus juice, tomatoes, onion and cucumber. karahi A type of thick, circular, and deep vessel similar in shape to a wok, used in Indian and Pakistani cooking. Traditionally made from cast iron it can be used to simmer stew, or to deep and shallow fry meat, potatoes, sweets or snacks such as samosas. karai A type of thick, circular, and deep vessel similar in shape to a wok, used in Indian and Pakistani cooking.

Traditionally made from cast iron it can be used to simmer stew, or to deep and shallow fry meat, potatoes, sweets or snacks such as samosa's. kashari A curry based on the use of lentils, vinegar, coriander and chillies, usually very spicy. kashmir Named after the region of India from which it hails, this dish is usually cooked with fresh cream, spices and mixed fruit giving a very sweet and mild taste. kashmiri Named after the region of India from which it hails, this dish is usually cooked with fresh cream, spices and mixed fruit giving a very sweet and mild taste. katlama Katlama are leavened wheat dough, deep fried, flat round bread, usually stuffed with meat. kebab A skewer with chunks of meat and/or vegetables. keema A mixture of minced meat, usually lamb. kheer A dish made from boiling grains such as rice or wheat, then flavoured with cardamoms, raisins, saffron, pistachios or almonds. kofta In the simplest form, koftas consist of balls of minced or ground meat, usually beef or lamb, mixed with spices and/or onions.

The vegetarian varieties like lauki kofta, shahi aloo kofta, and malai kofta are popular in India, as is kofta made of minced goat meat. kofte Meatballs made of minced lamb and herbs, barbecued on a skewer. korai A curry dish similar to balti, consisting of stir fried meat and vegetables, cooked in a korai wok. korma A mild and creamy curry usually made with yoghurt, cream or coconut milk and mild spices kulcha Flour dough, mashed potatoes, spices and sometimes onion are combined and baked in a flat shape until golden brown. kulfi A popular Indian frozen dessert made from evaporated milk, sweetened condensed milk and double cream. Unlike Western ice cream, kulfi is not whipped, resulting in a solid, dense frozen dessert that takes a comparatively long time to melt. kurma A mild and creamy curry usually made with yoghurt, cream or coconut milk and mild spices lassi A traditional Indian drink derived from yoghurt. Plain lassi is prepared by blending the yoghurt with water, salt, pepper, ice and spices, sweet lassi is prepared by interchanging spices for sugar, fruit juice or saffron.

lemon rice Rice cooked with lemon juice and sometimes lemon zest. lime pickle Indian pickles are prepared by setting a jar of lime and chillies along with various spices and herbs, in direct sun for 2 to 3 weeks. Eventually the mixture of juices thickens and takes on the flavours of the herbs and spices. A favourite condiment for Indian food. machli Indian word for fish. madras A Southern Indian curry sauce, prepared with chilli powder or fresh chillies giving it a fairly hot taste. makhan A rich sauce containing butter, tomatoes and cream. makhani A rich sauce containing butter, tomatoes and cream. malai An Indian term for cream. malaya A curry dish that is usually mild with fruity flavours. They are made from a wide range of ingredients, commonly with pineapple, cream and coconut milk. malayan An aromatic curry usually made with pineapple or lychees. masala A mixture of spices in dry or paste form, usually containing garlic, ginger, cardamom, ginger, coriander and onions. masala dosa Made by stuffing a dosa with a lightly cooked filling of potatoes, fried onions and spices. It wraps the dosa around an onion and potato curry or sabji.

masala dosai Made by stuffing a dosa with a lightly cooked filling of potatoes, fried onions and spices. It wraps the dosa around an onion and potato curry or sabji. massala A mixture of spices in dry or paste form, usually containing garlic, ginger, cardamom, ginger, coriander and onions. mattar paneer Indian cheese cooked with peas in a spicy sweet sauce, usually served with naan, paratha or roti. methi A curry made from either the dried leaves or ground seeds of the plant fenugreek. The fenugreek adds a smoky, caramel like flavour. mixed pickle Various fruits and vegetables, preserved with oil and an acid such as lime juice. Commonly served as a condiment with Indian dishes. motor paneer Indian cheese cooked with peas in a spicy sweet sauce, usually served with naan, paratha or roti. motor ponir Indian cheese cooked with peas in a spicy sweet sauce, usually served with naan, paratha or roti. mughlai A generic term used to describe food influenced by the imperial kitchens of the Muglai Empire. muglai A generic term used to describe food influenced by the imperial kitchens of the Muglai Empire.

mulligatawny soup A soup that is flavoured with curry, usually a thicker spicy soup which may include chicken, lamb, noodles or rice. murgh A common Indian term for chicken. murghi A common Indian term for chicken. mutter paneer Indian cheese cooked with peas in a spicy sweet sauce, usually served with naan, paratha or roti. naan A leavened, oven-baked flat bread. It is one of the most popular varieties of Indian breads. naga A saucy dish made from one of the hottest peppers in the world, the naga pepper. nan A leavened, oven-baked flat bread. It is one of the most popular varieties of Indian breads. nargis A hard boiled egg wrapped with spiced lamb, usually fried or grilled in a tandoori oven. nihari A curry made from beef or lamb with spices, usually garnished with coriander leaves, fried onions, green chillies or strips of ginger. niramish A very dry mixed vegetable dish, lightly spiced and sprinkled with fresh lemon juice to give it a slight sour taste.

onion salad A condiment usually made from chopped onions, cucumber, carrots, tomato and coriander leaves. pakora A snack food made by dipping the main ingredient in a batter of gram flour and then deep-frying them. palak The Hindi and Urdu word for spinach. paneer A salty, semi hard, unaged and non melting cheese, similar to greek feta. papadam A thin crispy Indian wafer made from lentils, chickpeas, garam or rice flour, which is then mixed with salt and peanut oil to create the dough. This dough can be flavoured before being deep fried or baked to taste. papadom A thin crispy Indian wafer made from lentils, chickpeas, garam or rice flour, which is then mixed with salt and peanut oil to create the dough. This dough can be flavoured before being deep fried or baked to taste. papadum A thin crispy Indian wafer typically made from lentils, chickpeas, garam or rice flour, which is then mixed with salt and peanut oil to create the dough. This dough can be flavoured before being deep fried or baked to taste.

paratha Traditional Indian flat bread made with whole-wheat flour, pan fried in ghee or cooking oil, and sometimes stuffed with vegetables, such as boiled potatoes, radishes or cauliflower and/or cheese. The significantly higher expenditure and effort in preparing the paratha when compared with the daily roti means that the paratha is traditionally prepared as a special item, or for important guests. pardesi A Hindu word for foreign or foreigner. pasanda Meat flattened and marinated in yoghurt and spices, then fried with other ingredients such as onion, coriander and chillies. Sometimes it is in the form of a mild saucy curry, cooked with cream, coconut milk and almonds. passanda Meat flattened and marinated in yoghurt and spices, then fried with other ingredients such as onion, coriander and chillies. Sometimes it is in the form of a mild saucy curry, cooked with cream, coconut milk and almonds. pathia A hot, sweet and sour dish in a thick gravy. patia A hot, sweet and sour dish in a thick gravy. paya A spicy Indian curry, prepared with trotters which is called Paya in Hindi.

peshwari naan A leavened, oven-baked flat bread which is usually stuffed with a mixture of nuts and fruits. peshwari nan A leavened, oven-baked flat bread which is usually stuffed with a mixture of nuts and fruits. phal One of the hottest curry dishes, even hotter than the Vindaloo, using a large number of ground regular chilli peppers. phall One of the hottest curry dishes, even hotter than the Vindaloo, using a large number of ground regular chilli peppers. pilau rice A favourite accompaniment to most Indian curries, an aromatic rice, prepared with spices such as cardamom, cloves, saffron or cinnamon. Pilau rice can be prepared plain, with meat or vegetables. pita A round, brown, wheat flat bread made with yeast. Cooked at a extremely high temperature so it puffs up, creating a pocket. pitta A round, brown, wheat flat bread made with yeast. Cooked at a extremely high temperature so it puffs up, creating a pocket.

poori Poori is prepared from dough, by spreading it out in a circle the size of one's palm and deep frying in ghee or vegetable oil. While frying, the bread puffs up. After they become golden-brown in colour, they are removed and served hot along with some accompaniment popadom A thin crispy Indian wafer typically made from lentils, chickpeas, garam or rice flour, which is then mixed with salt and peanut oil to create the dough. This dough can be flavoured before being deep fried or baked to taste. poppadom A thin crispy Indian wafer made from lentils, chickpeas, garam or rice flour, which is then mixed with salt and peanut oil to create the dough. This dough can be flavoured before being deep fried or baked to taste. puri Puri is prepared from dough, by spreading it out in a circle the size of one's palm and deep frying in ghee or vegetable oil. While frying, the bread puffs up.

After they become golden-brown in colour, they are removed and served hot along with some accompaniment raita A South Asian and Indian condiment based on yoghurt which is used to help cool the palate when eating spicy dishes. A plain raita is traditionally made by seasoning the yoghurt with coriander, cumin and other such spices then adding a curd of fried red mustard and caraway. Vegetables can then be added to this the most common of which being onion and cucumber. raitha A South Asian and Indian condiment based on yoghurt which is used to help cool the palate when eating spicy dishes. A plain raitha is traditionally made by seasoning the yoghurt with coriander, cumin and other such spices then adding a curd of fried red mustard and caraway. Vegetables can then be added to this the most common of which being onion and cucumber. rasam soup It is prepared with tamarind juice or tomato, pepper and other spices. Lentils are added by some along with vegetables. Made of sugary, cream to yellow-coloured balls of paneer soaked in clotted cream.

relish A cooked pickled, chopped vegetable or fruit food item which is typically used as a condiment. reshmi Marinated in ground almonds, peppers, garlic, ginger, and cilantro, then grilled on skewers. rezala A hot, slightly tangy curry with fresh green chillies, peppers, onions and tomatoes. A fairly dry dish. rezalla A hot, slightly tangy curry with fresh green chillies, peppers, onions and tomatoes. A fairly dry dish. rogan A mogul dish which can be translated as cooked in oil at intense heat. Usually made with lamb or goat cooked in clarified butter or oil and spices, and with paprika or tomatoes added to give the dish its characteristic red colour. rogan josh A mogul dish which can be translated as cooked in oil at intense heat. Usually made with lamb or goat cooked in clarified butter or oil and spices, and with paprika or tomatoes added to give the dish its characteristic red colour. roti A unleavened flat bread made from flour, much like a chapati but a little thicker. saag A saucy Indian dish consisting of spinach, sometimes spinach is replaced by mustard leaf.

saag gosht Spinach mixed with lamb, sometimes spinach is replaced by mustard leaf. The lamb is usually cooked in a tandoori before being added to the spinach and spice sauce. saag paneer A saucy dish consisting of spinach mixed with home made Indian cheese. Sometimes spinach is replaced with mustard leaf and the home made Indian cheese is replaced with tofu. saagwala A saucy Indian dish consisting of spinach, sometimes spinach is replaced by mustard leaf. sabzi An Indian term for vegetables. sag A saucy Indian dish consisting of spinach, sometimes spinach is replaced by mustard leaf. sag panir A saucy dish consisting of spinach mixed with home made Indian cheese. Sometimes spinach is replaced with mustard leaf and the home made Indian cheese is replaced with tofu. sag ponir A saucy dish consisting of spinach mixed with home made Indian cheese. Sometimes spinach is replaced with mustard leaf and the home made Indian cheese is replaced with tofu. sagwala A saucy Indian dish consisting of spinach. samba A Indian lentil based vegetable stew. It usually has a slight sour flavour to it, due to the use of lemon juice. samber A Indian lentil based vegetable stew.

It usually has a slight sour flavour to it, due to the use of lemon juice. samosa A triangular shaped pastry that is fried and stuffed. seekh kebab Meat and spices mixed and wrapped on a skewer and grilled. shahi A thick, creamy and spicy tomato based curry sauce. shamee kebab A popular Pakistani and Indian kebab that is composed of small patty minced mutton or beef with ground chickpeas and spices. shami kebab A popular Pakistani and Indian kebab that is composed of small patty minced mutton or beef with ground chickpeas and spices. shashlik Chunks of marinated meat skewered with pieces of onion, pepper and tomato and cooked either in the tandoor or over a char-grill. shatkora A semi-wild citrus fruit from Bangladesh that when ripe changes hue from green to yellow. Rarely eaten raw or used for juice due to its sour and bitter taste it is instead often sliced and used in cooking. shawarma Slices of skewered meat which are usually served in a pitta with salad and sauce. sheek kebab Meat and spices mixed and wrapped on a skewer and grilled.

shish kebab Cubes of meat, vegetables or fruit threaded on a skewer and grilled. suka A tamarind based curry sauce. tandoori Usually prepared by marinating meat, poultry or seafood in yoghurt and tandoori masala, then adding chilli powder or spices to give the characteristic red or orange hue. It is then cooked at high temperatures in a traditional clay oven, the tandoor. tarka Melted butter spiced with cumin, garlic and chilli powder. tawa A semi dry Indian dish cooked with herbs and spices in a shallow frying pan, known as tawa. tennesse toffee pie A pie with a biscuit base topped with layers of toffee flavoured mousse. Usually sprinkled with chocolate flakes. thali A thali is a tray, containing small portions of different dishes such as a starter, a main dish and sundries which altogether make a complete meal. tikka A traditional Indian way of preparing meat, poultry or seafood. It is marinated in spices and yoghurt then cooked in a tandoori oven, usually brushed with ghee, to give it its flavour. tikki A cutlet or croquette.

vindaloo A saucy dish made with a combination of herbs, spices and chillies, vindaloos are one of the hottest curry dishes. xacuti bhaji - definition of bhaji in English | Oxford Dictionaries Definition of bhaji in English: bhaji 1(in Indian cuisine) a small flat cake or ball of vegetables, fried in batter.

Example sentences ‘My friend was equally satisfied with his mixed starter of pakora, onion bhaji, breaded garlic mushroom and side salad.’ ‘Another shop donated a huge tray of samosas and bhajis to the campaigners.’ ‘The bhaji, packed with mushrooms and spinach, was particularly good.’ ‘After 90 minutes waiting for the celebrity cook to whip his spatula out, the lure of onion bhajis proved irresistible.’ ‘We opted to start with two entrees with enough of each for the six of us to share - honey cauliflower because I insisted and onion bhaji because we all had a hankering for it.’ ‘There were about half-a-dozen other starters on offer, with the bite-size mushroom pakoras and onion bhajis being especially nice and not too greasy.’ ‘In the meantime, check out her restaurant for excellent curries, samosas, bhajis and, yes, pakora.’ ‘My wife, Jayne, enjoyed the mini savoury selection which consisted of crunchy onion bhajis, aloo tikkas, spinach pakoras and vegetable samosas all deep fried and served with two dips.’ ‘Then you could move onto some deliciously cooked and wonderfully arranged bhajis, shish ke

babs or samosas.’ ‘An alternative could have been onion bhaji with minted yoghurt.’ ‘The mushroom bhaji is perhaps a little bland, but I love the cauliflower version - and the nan bread is divine, fresh, warm, light and fluffy.’ ‘She was not disappointed and the aloo chat (potato based dish) and the onion bhaji (an onion battered creation) were heartily endorsed.’ ‘There was also a good selection of vegetarian meals, including mixed vegetable curry, mushroom bhaji and Saag aloo.’ ‘The vegetable samosa was tasty and I'm sure the onion bhaji would have been about as good - if it had been cooked just a tiny bit longer.’ ‘Little stalls on wheels serve up ‘tiffin’: banana chips, grilled corn on the cob on a stick, vegetable bhajis, bel puri, little rice batter puffs with a stew of channa poured into them.’ ‘The menu offered a large range of starters and while I tackled a mixed kebab, Matt chose the onion bhaji.’ ‘We began the meal proper with the onion bhaji, deep fried onion balls which were very pleasant, then followed this with the tandoori chicken which came in large tasty pieces with accompanying onions

.’ ‘Her starter was two light, succulent onion bhaji with Vegetable Kori with dinky little metal dishes of lentils and chickpeas with pilau rice and a huge naan bread.’ ‘Mixed Crispy Platter consists of two vegetable samosas, four vegetable spring rolls, two onion bhajis, homemade mango chutney, cucumber raita and a salad garnish.’ ‘There were sausages, chicken legs, pizza slices, garlic bread, spare ribs, spring rolls, onion bhajis and a complete range of vegetarian alternatives.’ 1.1 An Indian dish of fried vegetables.

Example sentences ‘I followed this with a karahai methi keema and a range of side dishes including saag paneer and brinjal bhaji which were simply sumptuous.’ ‘He went for special vegetable thali from the specialities menu, which consisted of a vegetable curry, mushroom bhaji, tarka dahl (a lentil dish) and vegetable pilau rice.’ ‘We also ordered a mixed vegetable bhaji side dish plus a portion of pilau rice each.’ ‘Stir bhaji occasionally until okra is cooked and water extracted from okra is vaporized.’ Origin From Hindi bhājī fried vegetables. Pronunciation Which of the following is correct? the results bare out in other tests the results bear out in other tests Which of the following is correct? it is worth baring in mind it is worth bearing in mind Which of the following is correct? a stray with bared teeth a stray with borne teeth Which of the following is correct? the werewolf bore its fangs the werewolf bared its fangs Which of the following is correct? please bare with me Which of the following is correct? he ran around in bare feet he ran around in bear feet Which of the following is correct?

it strips them bear Which of the following is correct? he bares the brunt of blame he bears the brunt of blame Which of the following is correct? the claim doesn't bare scrutiny the claim doesn't bear scrutiny Which of the following is correct? the right to bear arms the right to bare arms You scored /10 practise again? Retry Most popular in the world Australia Five Star Indian Cuisine 13-05 43rd Ave Long Island City | Order Delivery Online With GrubHub Potato fritters dipped in a batter of gram flour with spices and deep fried. Gobi Pakora (6 Pieces) Cauliflower fritters dipped in a batter of gram flour with spices and deep-fried. Mix Pakora (6 Pieces) $7.99 Cauliflower, potatoes, onions, spinach, and chili fritters dipped in a batter of gram flour with spices and deep-fried. Panneer Pakora (5 Pieces)

Question: In Indian cuisine, what vegetable is indicated by the word SAG?
Answer: SPINACH