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. Mutter Paneer - Peas and Cottage Cheese Curry Mutter Paneer - Peas and Cottage Cheese Curry Tips and Techniques Mutter Paneer. Image © Jayk67/ Dreamstime.com Mutter (meaning peas) Paneer (a semi-solid form of cottage cheese) is probably the most frequently ordered vegetarian dish in Indian restaurants. The mild flavors of the paneer ( cottage cheese ) and peas in it, marry beautifully with the delicious tomato-based sauce of this curry! Mutter Paneer is great side dish in a non-vegetarian meal but also the perfect main dish in a vegetarian one. Serve it with Chapati, Paratha or Naan or even on a bed of plain boiled Basmati rice. Basically make and serve it in your home and you've got a sure crowd pleaser!

2 large onions, cut into quarters 3 medium sized tomatoes cut into quarters 1 tbsp ginger paste 2 green chillies chopped fine 6 tbsps of vegetable/ canola/ sunflower cooking oil 1 and a 1/2 cups hot water Salt to taste 3 tbsps thickened/ double/ heavy cream 1/3 cup fresh coriander leaves chopped fine to garnish Add to shopping list Grind the onions into a fine paste in a food processor . Keep aside. Next grind tomatoes into a fine paste and keep aside. Heat 2-3 tbsps of the vegetable/ canola/ sunflower cooking oil in a deep pan and gently stir-fry the cubes of paneer till golden. When golden, remove onto a paper towel and keep aside. In the same vessel heat the remaining 2-3 tbsps of the vegetable/ canola/ sunflower cooking oil and add the onion paste. Fry till it turns light brown. You will need to stir frequently to avoid the paste burning. Also do not over fry as it will turn bitter and ruin the curry.

Another hassle-free way to do this is to chop the onions fine and then sauté till pale golden, then grind in the food processor! When the onion paste is fried, add tomato paste, ginger and garlic paste and sauté for another 2 minutes. Next, add the coriander, cumin, turmeric and garam masala powders, the finely chopped green chillies and sauté, stirring continuously till the cooking oil begins to separate from the masala (spice mixture). Now add the peas to the masala and fry for 2-3 minutes. Then add the previously fried paneer, hot water and salt to taste, reduce the heat to a simmer and cook till the gravy thickens. When the gravy is as thick as you would like, turn off the heat and stir in the cream. Garnish with coriander leaves and serve. Mutter Paneer tastes great with Chapati , Paratha , Naan and even Jeera Rice .

Related Articles A Guide to Indian Dal, Lentils, Beans, and Pulses - Indiaphile Indiaphile A Guide to Indian Dal, Lentils, Beans, and Pulses January 23, 2014 By Puja Thomas-Patel 93 Comments So many different Indian foods are made with lentils. From kichidee (simple rice and lentils) to soups, flat breads and even some Maggie noodles (think Ramen noodles) are made from lentils. Beans and lentils are a primary source of protein for many vegetarians, and India is full of vegetarians. When I was a kid, I didn’t like lentils very much. I especially hated cooked mung beans. For some weird reason, I loved snacking on sprouted mung beans but wouldn’t touch them the second they were cooked. My mom used to try to get me to eat mung dal (soup) by calling it “French soup” and trying to convince me I would like it because I liked Western food. As an adult, lentils are more of a comfort food for me and I even like mung dal now.

I know there is a lot of confusion on the difference between lentils, beans and dals. So let me try to clear some of it up. Lentils are legumes that are shaped like a lens (wide in the middle and narrowed at the ends). Beans on the other hand are larger. Mung beans are not lentils and used to belong to the species that we commonly call bean but have been reclassified and so are no longer technically beans. It’s confusing! The better word for all these little gems is pulse. A pulse is a dry legume that grows in a pod of one to 12 seeds. It includes beans, lentils, peas and other little seeds I commonly (but incorrectly) refer to as lentils or beans. Indian pulses are usually available in three types: the whole pulse, the split pulse with the skins on, and the split pulse with the skins removed. Dal is often translated as “lentils” but actually refers to a split version of a number of lentils, peas, chickpeas (chana), kidney beans and so on. If a pulse is split into half, it is a dal. For example, split mung beans are mung dal.

A stew or soup made with any kind of pulses, whole or split, is known as dal. If the whole pulse is cooked into a dry curry or stir fried simply with spices but not much liquid, it’s called kathor in Gujarati. Just remember, wet is dal, dry is kathoor. Pulses are used to make a wide variety of food in Indian cuisine. Desserts are commonly made with pulses. Pulses are often ground into flour, such as besan (garbanzo bean flour). This flour is used to make a huge variety of foods such as vegetable pakora, khandvi , kadhi , sev, puda and so much more (the list of things you can cook with garbanzo bean flour is literally endless!). Pulses are also soaked and then ground into a paste (often with soaked rice) to make dishes like dosa and idlee. Adding pulses to your diet is a great way to eat healthier. They are so full of protein, fiber, iron and so many other nutrients. Here are some of the most commonly eaten dals, lentils and pulses in India (India is a huge country with a large variation in diet from place to place.

This list is specific to what is most commonly eaten in Gujarati cuisine but also translates to many other parts of India). And if you are interested in adding more lentils to your diet, here is a great list of common non-Indian lentils by Oh My Veggies. Check it out! Mung Beans Whole and Split Mung Beans Mung beans (also known as green gram, Hindi: moong, Gujarati: mug), are little green seeds that are yellow inside. They have been eaten by Indians for thousands of years. Mung beans are used for both sweet and savory dishes in Indian cooking. They are eaten whole, sprouted , split with the skins on and split with the skins removed. In fact, mung dal (split with the skins removed) is one of the most commonly used lentils in my kitchen. Mung beans with their skins on have a flavor reminiscent of green leafy vegetables but the mung dal with the skins removed has a mild sweet flavor and is often used for desserts.

Urad Dal Urad, Urad Dal Chilka (split urad with skin), and Urad Dal (split urad without skin) Urad (also known as black gram, black lentil, Hindi: urad, Gujarati: adad), is a little black seed with a white interior. It is very similar to a mung bean in size and shape but tastes entirely different. It has also been eaten in India for thousands of years and is highly prized. Urad has an earthy flavor and an unusual mucousy texture (it’s a good thing!) when it’s cooked. The popular, and amazing, dal makhani is made with urad. Papad (or poppadums) are usually made with urad dal as well. Garbanzo Beans Chickpea (Channa) – Split Channa, Desi Chana and Kabuli Channa. Kabuli Channa is the familiar Garbanzo bean common in the Mediterranean diet. Garbanzo Beans (also known as chickpea, Bengal gram, Hindi: channa, Gujarati: channa).

Garbanzo beans are found in two forms, the smaller dark skinned beans known as desi channa and the larger white skinned beans known as Kabuli channa. Garbanzo beans are commonly eaten in India in as whole beans, as split lentils and a multitude of dishes are also made with garbanzo bean flour (known as besan). Channa Masala is the most popular dish made with Kabuli channa. Channa are slightly nutty in taste. The brown ones are earthier in flavor and tend have a drier texture. Masoor Dal Masoor and Masoor Dal Masoor (also known as red lentil, Hindi: masoor, Gujarati: masoor) is a brown skinned lentil that is orange on the inside. Masoor dal has a pleasant earthy flavor and is very common in Northern India. It is commonly used to make dal, soups and stews. Pigeon Pea (Toor Dal) Split Pigeon Peas (Toor Dal) Pigeon Pea (also known as tropical green pea, Hindi: toor, Gujarati: tuver), is a beige lentil with a yellow interior. This is the most important pulse in a Gujarati household.

The fresh peas are highly prized and used for curries and stuffing in spicy handpies. They have a delicious nutty flavor that is very distinctive. The dried and split peas are a staple in everyday cooking as well. The famous “Gujarati Dal” is made with this pea where the balance between spicy, sweet and sour is most important. Black-Eyed Peas and Azuki Black Eyed Peas and Azuki Beans Black-eyed pea (also known as cow pea, Hindi: lobia, Gujarati: chora). Black-eyed peas have a distinctive flavor and are an all around pulse in Indian cuisine. They’re used to make curries, dals, papads and fritters. Azuki bean (also known as red cow pea, Hindi: chori, Gujarati: lal chora). Azuki beans have a sweet nutty flavor and are another all around pulse. They are used very much like black-eyed peas. Other Pea (Hindi: matar, Gujarati: vatana). Although split peas are uncommon in Indian cuisine, whole dried peas have a mild earthy flavor and a hearty mouth feel and texture. They are used for one the most beloved street food stews called ragda.

Kidney Bean (Hindi: rajma, Gujarati: rajma). Kidney beans have a strong earthy flavor and nice silky texture. They are made into a delicious curry simply called rajma. It is delicious eaten with rice. It is important to note that kidney beans can be toxic if not cooked properly. They must be pre-soaked and boiled for at least 30 minutes to ensure they are safe for eating. Do not cook them in the slow cooker because that multiplies their toxicity. Bean Toxic. Do not cook in slow cooker. 8 hours to overnight Cooking Notes: Before you cook the pulses, sift through them to take out any pebbles or debris. Then rinse them a few times. Pulses taste best when they are cooked slowly. When cooking pulses on the stove top, bring to a boil and lower heat to medium low and let simmer. Start counting the cooking time once the pot has come to a boil and not before. In the case of kidney beans, boil for 30 minutes before lowering heat to simmer. If your pulses are old, they can take double the time to cook. If they haven’t softened in the time indicated, don’t worry. Just cook until soft.

Make sure to add more water as needed. When cooking pulses, hold off adding salt or acids (such as lemon or vinegar) until the end, or the they will not soften. Water: If you are cooking on the stovetop or slow cooker, use about 3 to 4 times the water. In the pressure cooker, two times the water will do. Always keep an eye on the stove and add more water if it starts to look dry. Indian pressure cookers are a little different from the ones available in the West. They usually release steam regularly in what is referred to as “whistles.” These whistles are counted to determine cook time. They are not always accurate and can vary from cooker to cooker. So use these whistle counts as a guide and figure out what works best for your cooker. Soaking: In the cases where soaking is optional, if you soak the pulses, it will reduce the cooking time. The cooking time I’ve mentioned is for unsoaked pulses. Slow cookers can be a great, convenient way to prepare pulses, just throw everything in in the morning and when you get home from work your food is ready.

But some beans are toxic until they are boiled (for at least 30 minutes), and slow cookers can actually make them more toxic. If you want to use the slow cooker on these beans, boil them for 30 minutes before adding them to the mixture, or use canned beans which are already boiled. Glossary of Indian Food & Cooking Terms on CuisineCuisine.com Bhaaji or Sabji: : Any vegetable. Top Bharta : A spicy vegetable dish, with a pulp like consistency. Originally a muslim dish which is served with a Khichadi or Pulao. A commonly made bharta is a "baingan (eggplant) bharta. Top Bondas or Vadas : Round deep fried savory snack made in different varieties usually from lentils, potatoes etc. eaten with a chutney. Top 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.

Top Boti Kabab : Marinated boneless cubes of meat cooked in a tandoor. Top Chappati : Unleavened Indian flat-bread made with wheat flour, water, oil and salt. Usually cooked on a "tava" or thick griddle and brushed with "ghee". Top Chaat : Salty snacks served with an array of sweet and spicy chutneys. Top Chaval : Rice. Top Chutney : Fresh relishes made with fruits, vegetables, and herbs. Top Curry : To the 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.

Top Daal : 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. Top 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 flavour and aroma. Dum means, "to steam" or "mature" a dish. Top Do Pyaza : A mildly flavored creamy dish made with onions; usually twice cooked onions with meat.

Do-Piaza Mullah Do-Piaza, all children in India are told, was the legendary cook at Akbarï¿½s court. One of the navratnas , it is said he could conjour up culinary delights using only two onions. For example mutton cooked in that particular style is called Ghosht do piaza. Top Dosa *: 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". Top Ekuri *: Indian version of scrambled eggs, which obviously means the addition of onions and spices. Delicious with a hot Paratha. 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; recently it has been commercialized. Top Gulab Jamun : Deep-fried cake balls served with aromatic syrups. Top Halva : Indian sweet made from a variety of ï¿½ï¿½.believe it or notï¿½ finely grated vegetables, milk, sugar and flavored with cardamom.

The consistency is that of a thick pudding. Among the popular halvas are the "Gajar Halva" and "Doodhi Halva". Top Idli *: Steamed rice cakes. A very popular snack from the south of India. Generally eaten with "sambar" and "chutney". Top Jalebi : These orange sweet crisp round whirls, made from plain flour and water deep fried and then dipped in sugar syrup make a favorite Indian dessert. Top Kachumber : Indian salad usually made with cucumber, tomatoes, and onions flavored with salt, sugar and lemon juice. As it goes with any Indian dish the varieties can be endless. Top 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. Top Kababs : 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.

Top Kalvan *: Curry in Marathi ( an Indian language from the state of Maharashtra) Top Kheer : Essentially a rice pudding, made with rice, milk and sugar flavored with cardamom. Sometimes nuts are added. Served either hot or cold. Top Khichadi : Mildly spiced rice and daal preparation. Popularly made when you want to eat a light meal, when suffering from a stomach disorder since it is not only nutritive but can be easily digested. Top Kheema : Ground meat, raw or cooked. Top Koftas : Spiced meat or vegetable balls. Top 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. Top Korma : Rich sauce thickned with yogurt, nuts or poppy seeds. Top Kulcha : Flatbread often stuffed with onion or potatoes and seasoned with cilantro. Top Kulfi : Sweet, aromatic ice cream made from cream, milk, and sugar flavored with mango, pistachios, saffron etc.

Among the most popular are the Mango Kulfi, Pista kulfi and the Malai Kulfi. Top Lassi : 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. Top 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. Top Masala 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. Top Modak : Cone shaped dumplings made from rice flour filled with a cooked mixture of freshly grated coconut and sugar. Made exclusively during the festival of "Ganapati". Top Murgh Masalam : Curried chickenï¿½world famous!

Top Naan : Indian flat bread made from wheat and baked in a tandoor. Top 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". Top Pakoras : 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, chilies, spinach leaves, eggplant etc dipped in a batter made out of chickpea flour and a few dry spices and deep fried. Top Paratha : Whole-wheat unleavened flatbread. It is sometimes filled with cooked ground meat or a vegetable mixture. Slightly larger than a Chappati and shallow fried to perfection.

Top Papad : Thin wafer like discs about 4 to 8 nches 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. Top Pulao : Delicately flavored rice, sautï¿½ed in ghee and flavored with whole spices like cumin, cloves etc. Just like the Indian cuisine there are many varieties of Pulao. Top Puris : Deep-fried whole-wheat flatbreads. They are usually around 4 inches in diameter and puff up when deep-fried. Delicious when hot! Top Raan : Leg of lamb marinated in yogurt-based masala. Top Raita : Vegetable and yogurt salad. Top Rassgulla : One of the most famous Indian sweets that originated from east India. The balls made from milk are cooked in a light sugar syrup, flavored with cardamom. Served chilled. Rogan Josh : Rich lamb curry. Top 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. Top Saag Curry : Aromatic curried dish made from greens (saag). Sambhar : Lentil curry form the south of India. Served as an accompaniment with "idli"and "dosa". Top Samosas : Deep-fried pastry appetizers filled with vegetable or meat mixtures. Top Seekh Kabab : The word "Seekh" in Hindi means skewer. Seekh kabab simply means kababs on a skewer. Kababs are usually made out of ground lamb mixed with various spices, cooked in a "tandoor". Top 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. Top Mattar Paneer - Indian Peas With Paneer Cheese Recipe - Food.com Marijke R.

November 03, 2015 This is delicious! I was a little worried at first because I thought it tasted rather bland, but I had made it in advance and when I heated it up for dinner the flavors were perfect!! IH8Bacon February 04, 2013 Easy and delicious%u2014my favorite combination! I love the mix of flavors from the spices, onion, garlic and ginger! Didn't change a thing and I thought it was perfect as is and bursting with flavor. All four of my kids, age 13 to 6 liked it as much as I did. We served it as a main dish with some cooked chickpeas thrown in with the peas and brown rice on the side. Would you like to attach a photo to your submission? Browse The image has been attached to your submission. Close Your reply has been submitted for moderation. Close Are you sure you want to report this post for review? Yes, report it. You must be logged in to interact with the activity feed.

Log in now Six Easy Basic Indian Gravies For the Beginner | iDiva facebook twitter reddit twitter 151SHARES Are you constantly being teased for your impressive skills in boiling milk and making 2-minute noodles? Does the very idea of spice ratios and stir-fries make you go all shivery and weak in the legs? You should know though that your grandmother wasn't being completely truthful, when she told you cooking Indian food is really complicated and there are many masalas that you need to keep track of. At the risk of sounding like a garam masala ad, it is quite easy to floor your guests if you master some basics. Here's a list of five easy basic Indian gravies which is all that you need to get the hang of in order to earn your name as a fabulous cook. And these are pretty fuss-free recipes, for sure. Just make the gravy and improvise as you please. Either throw in some mixed vegetables, fried potatoes, chicken, mutton or egg and each addition will give you a new wonderful dish. It's that simple! Check it out.

Basic Onion-Tomato Gravy Mutter Paneer, Image Courtesy - Pinterest This basic onion-tomato gravy is the base for most curries across all states, whether it be a butter chicken, butter paneer masala, chettinad chicken or an egg curry. Master this and you unlock the key to at least 80% of the subjis made in India. It's sacrilege not to know how to make this, but the best part is its real easy-peasy. Make this gravy and thrown in some fried paneer and green peas for a simple earthy Mutter Paneer. Or cook it with chicken pieces or hardboiled eggs for a basic chicken/egg curry. This is also the gravy used for chole and the restaurant style dum-aloo (just add deep fried potato halves). Check out the recipe here. Brown Onion Gravy Mutton Roganjosh, Image courtesy-Shutterstock This fabulous, finger-licking gravy has all the caramelised goodness of deep fried onions. And if you are making two or three curries to impress your guests, then make sure to include this among them because it has a distinctive taste that really stands out and makes the eaters keep coming back for more.

Cook this gravy with mutton pieces and a simple addition of saunf powder and voila! You've got Kashmiri Mutton Roganjosh. Of course, if you are a vegetarian, or don't eat mutton, then it's no problem. Just add fried paneer or vegetables or koftas and you could even add boiled kabuli chana to make ‘Chole with a Twist'. Do try this recipe and you won't come up disappointed, we promise. Palak Gravy Palak Paneer, Image courtesy-Shutterstock This is a no brainer and it's really healthy too. Of course, you know that you can make palak paneer from this basic gravy. But did you know you can also include boiled chana to it to make chana palak or pour this over cooked chicken or mutton. Mutton Palak is something that many people think can be found only in restaurants. But whip this restaurant-style recipe at home and you will surely win some hearts. Also, if you lay off the garam masala, substitute the curd for milk and add more garlic, you have a continental style spinach soup ready! Isn't that awesome? Check out this recipe here.

Goan Curry Goan Prawn Curry, Image courtesy- Pinterest The beauty of a goan curry is the addition of coconut milk to it, rendering this spicy curry a tad mellow and giving it a beautiful coconuty after-taste. Like Thai curries, there is a red and green version too, but the red version is used in popular goan staples like goan fish curry and goan prawn curry among others. But there is no reason why you shouldn't make a vegetarian or an egg version with it, if it pleases your fancy. Better yet, add in fried ladies-finger (okra) for a gorgeous lift in flavor to the curry. This recipe of goan prawn curry that we are posting actually combines fried okra with golden prawns. Check it out. Salan Bagara Baingan, Image courtesy- Pinterest You are probably thinking of Mirch-ka-Salan here, the famous accompaniment to Hyderabadi Dum Biryani and you are quite right.

The salan is the basis of Hyderabadi cuisine and while Hyderabadi Muslims don't eat biryani everyday, because it's too rich and heavy on the system, they do prepare various kinds of salan on a regular basis to be eaten with steamed rice. Mirch-ka-salan is a fabulous presentation dish, but deseeding the chillies is a chore. You can do what the Hyderabadis do and swap the chillies for fried small brinjals, which gives you the famous Bagara Baingan. Or just simply include hard-boiled and lightly fried eggs for Ande ka Salan or fried okra or even chicken for some good old protein. The tamarind in this gravy recipe will give a new twist to the chicken and acts as a natural meat tenderiser. Basic White Gravy Methi Mutter Malai, Image Courtesy- Pinterest This is a delicious gravy with all the creamy richness of ground cashewnuts and poppyseeds. You can swap the fresh cream for milk, if you want to keep its calorie count low. But this easy gravy tops the ‘must-learn' list as it has the power to change a simple meal into gourmet fare.

This white gravy forms the basis for indulgences like Malai Kofta, Methi Mutter Malai and that famous Rajasthani royal dish, Safed Maas (mutton). They go one step further in Safed Maas to keep it all white by adding white pepper powder instead of the usual red chilli powder. But that shouldn't be an issue. Make this gravy well and you have officially arrived as a chef. The recipe is simple, the rewards numerous. Check it out.

Question: Mutter is the Indian term for which type of foodstuff?
Answer: Peas