Glossary

FLOUR:
Whole wheat flour: Atta : Godhuma pindi
All purpose flour/ refined flour: Maida : Maida pindi
Barley flour: Jowar ka atta : barlibiyyam
Rice flour: Chaaval ka atta : Biyyam pindi
Chickpea flour/ Gram flour: Besan : senaga pindi
Millet flour: Bajri or Bajra ka atta : Sajjalu pindi
Javantri maize : Makka : mokkajonna
Cornflour : Makai ka aata:
Pulses
Split peas/ yellow Bengal gram : Chana dal : Senaga pappu
Chick peas/ garbanzo beans: Kabuli chana : senagalu
Black gram beans: Urad dal : Minapappu
Mung beans whole/ Whole green gram: Sabat mung dal : pesalu
Mung beans split/ Split green gram: Dhuli mung dal : pesara pappu
Lentil (split or whole)
Red Lentil: Masoor ki dal : masoor pappu
Black eyed Peas Black eyed peas or Cowpeas Chowley : Lobia Red lentils :bobarlu/ alasandhalu
split Red gram (split): Arhar/Tuver dal : kandi pappu
Kidney bean: Rajmah :
Wheat : Gehu : Godhumalu
Cluster beans : : goru chikkudikaaya
Corn/Maize : Bhutta : Mokkajonna
Long grain rice : Basmati chawal : Basmati biyyam
Pearl millet : Bajra : Sajjalu
Finger Millet : Ragi
Barley Jaun
Buckwheat Kuttu
Oats Vilaiti Jaun
Soya bean Bhatma
Whole beans Sabut

HERBS
Cloves : Laung : Lavangam
Coriander leaves (cilantro): Hara dhania or kothmir : KOthimeera
Basil: Tulsi : Tulasi
Bay leaves: Tej patta : Biryani aaku
Mint leaves: Pudina : Pudina
Curry leaves: Curry patta or mitha neem : karivepaaku
Fenugreek leaves: Hari methi : menthikoora
Garlic: Lasun : vellulipaaya
Fresh ginger: Adrak : allam
Vinegar : Sirka

SPICES
Aniseed or fennel seeds: Saunfa : sompu
Asafoetida: Hing : Inguva
Curum/Oregano: Ajwain : vaamu
Black pepper: Kali mirch: miriyalu
Cardamom: Chotee illaichi : pachi yalakulu
Black cardamom: Kali illaichi (dont eat raw) : yalakalu
Chilli: Lal mirch : endu mirchi
Green Chilli: Hari mirch : pachi mirapa kaaya
Cinnamon: Dalchini : dalchina chakka
Coriander seeds: Sookha dhania : Dhaniyalu
Cumin seeds: Zeera : jeelakarra
White cumin: Safed zeera : tella jeera karra
Black cumin: Shah zeera : Nalla jeela karra
Fenugreek: Methi zeera : Menthulu
Mace: Javantri : Japatri
Ginger, powdered: Soonth : Sontipodi
Mango powder: Aamchur : endu mamidikai podi
Mustard seeds: Rai or sarson : aavalu
Nigella seeds: Kalonji : ulli-vittanalu
Poppy seeds: Saffron/ Khus Khus : gasagasalu
Mint : Pudina : Pudina
Sesame seeds: Gingelly or til : nuvvulu
Tumeric: Haldi : pasulu
Nutmeg: Jaiphal/Kathal : Jajikai
Black salt or rock salt: Kala namak : nalla uppu
Fenugreek leaves: Methi ka saag : menthi koora
Honey: Shahad : tyena
Pistachio : Pista : PIsta pappu
Apricots : Khumani, Khumani , Khubani :
Dates : Khajur, Kajhoor : Karjooram
Screwpine : Kewra
Saffron: Kesar : Kumkuva povvu
Edible camphor : Kapoor or kapur : Pacha Karpooram
Betel leaf Pan or Paan
Betel nut Supari/Chali/Chalia
Carissa carandas : Karanda, Karunda : Wakay
Cashew Nuts : Kaju : jeedipappu
Garcinia Indica : Kokam (Amsool) :
Apricots : Khurbani :
Cudpahnut : Chironji : Saara Pappu
Almonds : Badam : Badam pappu
Figs: Anjeer : Anjeera
Walnut: Akhrot
Prunes Manukka
linseed: Alasi, tisi : Bittu, alasi, atasi
Alkanet Root : Ratan Jot
Alum : Fitkari, Phitkari : Patika belam
Arrowroot : Paniphal, Tikora
Celery seeds Ajmud
Citric Acid Nimboo Phool, Saji na Phool
Dill Soa
Fenugreek Leaves dried Kasoori Methi
Garcinia indica Kokum
Gold leaf edible Sona Varak
Gum Katira Sap Gond Katira
Licorice Mulathi, Jethi-madh
Lime Pickling Paan-Choona
Long Pepper Pippali
Lotus seed pops Makhna
Paprika (Kashmiri Paprika) Degi Mirch
Peppermint fresh Podina
Rose Gulab
Rose water Gulab jal
Sage Kamarkas
Salt Sea Saindha Namak
Salt Sanchal Black Kala Namak
Scallion Hara Piyaz
Shallot Gandana
Silver edible leaf Chandi Varak
Star Anis Chakraphool
STAR ANISE : Anasphal : Anaspuvu
Black stone flower : Jeevanti: Kallupachi
Sugar Chini
Sumac Sumaq
Turmeric - Fresh rhizome Kachi Haldi
Thyme Ajwain ke phool for substitution purposes only
Coconut powder Naarial Khopra
Flaxseeds Alsi
Gorgon Nut Puffed Kernel Makhana
Pine Nuts Chilgoza
Pistachio Soft Chironghi
Pumpkin seeds Kaddu Beej
Safflower Kusam Kusumbo
Sunflower Sooraj-mukhi
Watermelon seed Tarbooj ke beej

VEGETABLES:
Potato: aloo: alugadda/ bangaladumpa
okra: bendi: bendakaaya
eggplant, aubergine, melongene, brinjal, or guinea squash: baigan: vankaaya
Ivy gourd /gherkins: Tindora : Dondakai
Yellow Cucumber: kakdi/ keera : Dosakaaya
Cucumber:keera : Keera dosakaaya
Cabbage: patta gobi : cabbagee
cauliflower: phool gobi : cauliflower
Bell pepper/capsicum: bari mirchi/ simla mirchi: bangulor mirchi
Zucchini: TORI or TURAII : neeti beerakaaya
Ridge gourd/Ribbed gourd : luffa, loofah : Beerakaaya
Bitter gourd : karela : kakarakaaya
Pointed gourd : Parval : Parval
Radish: Mooli : Mullangi
Drumstick: Munga, Sondna or Segva/Saijan ki phalli : Mullakadda
colacasia/Taro root: arviarbi : chamadumpa
Tomato: tamatar : tamata/rammunakaaya
Plantain/Raw Banana : hara kela : Aratikaaya
Carrot: Gaajar : carrot
Celery : Ajmud : Saraswataku
Beetroot: chukunder : beetroot
Peas: mattar : batani
Broad beans :SEM : Chikkudu kaaya
French beans : Flas Beans : beans
cluster beans : guvar ki phalli/BORO : goru chikkudu
Ash gourd: Hattichak : boodidagummadi kaaya
Bottle gourd : kaddu/ lauki : Anapakaya/Sorakaya
Pumpkin: Kaddu : gummadi kaaya
Red Pumpkin : Bhopla : Erra gummadi pandu
Snake gourd: Chahehinda : potlakaaya
Yam (elephant) *not a sweet potato: Zamikand/Suran : Kanda gadda
Yam,ordinary(NOT a sweet potato, white flesh, larger): Ratalu :
Sweet potato: Shakarkland : Chilakadadumpa
Raw Jackfruit : Panasapattu
TAPIOCA OR YUCCA : Shakarkand : Karra pendalam
Turnip : Shalgam : tellani voka dumpa
Asparagus : Musli, Shatwar, Sootmooli :
Lemon : Nimbu : Nimmakaaya
Avocado, butterfruit : Makhan Phal
Mushroom: Khombi / Kukur mutta : Puttagodugulu
Lettuce : Kismisaag :
Lotus stem: Kamal Kakdi, Bhien :
Spring onion : Hari pyaaz :
Gardencress : Halim : adiyaalu
Olives: Jetoon, Zaitoon :
Zizyphus : Ber, Bor : Regi pandu
Onion : Pyaaz : Ullipaya
Plantain Flower : Kela Ka Phool : Aratipovvu
Kohlrabi : Ganth Gobhi : nool khol
Green Mango (Raw) : Ambi / Kaacha Aam : Mamidikaya

Spinach : Palak : Palakura
Malabar nightshade, Ceylon spinach : Poi : Bachalikura
callaloo/Amaranthus / Chinese Spinash : Chauli or Chavleri Sag : Thotakura
Sorrel leaves :Pitwaa :Gongura/Puntikura
Red sorrel: Khatta-palak Khatta-saag:chukka koora
watercress : Chandrasura/Chansaur : gangavayalu koora
Curry leaves : :Karivepaku
Fenugreek leaves : Methi :Menthi kura
Coriander leaves : Hara Dhaniya :Kothimeera
White goose-foot :Bathua : Pappukura
tamarind leaves : : Chinta chiguru
Vermicelli : Seviyan, Semia : Semia
Sago : Saboodana / Sabudana : saggubiyam
Semolina: Suji, Sooji, Rawa : bombay ravva
Flaked rice : Poha : Atukulu
Cottage cheese: Paneer :
Coconut : Naryal : Kobbarikaaya
Salt : Namak : Uppu
Puffed rice / Rice Bubbles : Murmure : Maramaraalu
Groundnuts, Peanuts : Moongfali : pallilu
Whole dried milk : Mawa : Khoya
Butter milk : Mattha : Majjiga
Butter : Makhan : Venne
Yeast : Khameer :
Tamarind : Imli : Chintapandu
Jaggery / molasses: Gud/gur : Bellam
Clarified butter : Ghee : Neyyi
Milk : Doodh : Paalu
Whey: Dahi ka pani :
Curd/yoghurt : Dahi : Perugu
Broken Wheat : Dhaliya : Godhuma ravva
Whole dried milk : Khoya/Mava : kova
Rice Pudding: Kheer : Payasam
Cream: Malai : Meegada


Mango : Aam : Mamidikaaya
Plums : Alubhukhara, Aloobukara : albakara/alpaghoda
Indian Gooseberry :Amla : Usirikaaya
Guava : Amrood, Amrud : Jamakaaya
Pomegranate :Anaar, Anar : Danimma kaaya
Pomegranate seeds:Anaar dana : Danimma ginjalu
Pineapple : Ananaas, Ananas : Anasa pandu
Grapes : Angoor : Draksha
Jackfruit : Jaiphal/Katahal: Panasakaaya
Java plum/ Black plum/ Jambul/ Indian blackberry : Jamun, Jambul : Neredupallu
Banana : Kela : arati pandu
Sweet lime : Mosambi : Battaye
Orange : Narangi : Naginja
Papaya : Papita, Papeeta : Boppaye
Orange : Santra : Kamala
Apple : Seb : seema regipandu/Kaasmeera phalamu
Watermelon : Tarbooz : Puchakaaya
Cantaloupe/Common Melon : kharbooza : Khaebooza
Pear : nashpati : Berikkai
custard apple : Sharifa : seethaaphalamu
Guava : Amrud : Jaama pandu
Cranberry : Karonda : Vaakaya
Gooseberry Cape : Rasbhari :
Grapefruit : Chakutra : pamparapanasa
Loquat Lokat
Lychee : Leechee : leechee
Mulberry Shehtoot
Sapodilla Plum : Chickoo : Sapota
Star fruit Kamrakh
Sugar cane Ganna
Fig : Anjeer/Amjeer : Athi Pallu /Anjuru
Indian Jujube: Ber : Regu-pandu, gangarenu
MANGOSTEEN : Mangustan :
Peach : Aadoo :
elephant apple/ monkey fruit/ wood apple : bilin/ kait/ katbel : Velagapandu
Water Chestnuts : Singhara : Kubyakam

Indian Dishes

Achar: Any kind of pickle
Aloo:Pot at o
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

Ghee: Clarified butter
Gosht:Meat
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
Pappadum: Spicy lentil wafers
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

Taste Expressions
Aroma Khush-boo, Sugandh
Bad Kharaab
Burnt Jalaa
Bland Feeka
Cold Thunda
Fresh Taaza
Good Bhariya ... "Achha is just okay"
Gravy Tari, Rasa, Salan, Shorba
Hot Garam
Mash Bharta
Raw Kuchaa
Reeks Bad-boo
Ripe Pukka
Rotten Galaa
Salty Namkeen
Savory Chat-pata
Sharp Teekha
Sour Khatta
Stale Baasi
Sweet Meetha
Tasty Swaad

Eggplants in a North-South Sauce

Ingredients

4 tablespoons olive or canola oil

1/8 teaspoon ground asafetida

1/2 teaspoon skinned urad dal or yellow split peas

1/2 teaspoon whole mustard seeds

1/2 teaspoon whole cumin seeds

1/2 teaspoon whole nigella seeds (kalonji) ( i dint use them)

1/2 teaspoon whole fennel seeds

1 medium onion, chopped

2 cloves garlic, chopped

1 1/2 pounds slim Japanese eggplants, cut crossways into 1-inch segments, or “baby” Italian eggplants cut in half lengthways and then crossways, into 1-inch segments

2 medium tomatoes, grated, about 1 1/4 cups

1 cup vegetable stock or water ( i have used water)

1 teaspoon salt

1/4 to 1/2 teaspoon cayenne pepper

Preparation

1. Pour the oil into a very large frying pan and set over medium-high heat. When hot, put in the asafetida and the yellow split peas.

2. As soon as the dal turns a shade darker, add the mustard, cumin, nigella and fennel seeds, in that order.

3. When the mustard seeds begin to pop, a matter of seconds, add the onions. Stir and fry for a minute. Add the garlic and the eggplant. Stir and fry for 4 to 5 minutes or until the onions are a bit browned.

4. Add the grated tomatoes, stock, salt and cayenne. Stir to mix and bring to a boil. Cover, turn heat to low, and cook about 20 minutes or until the eggplants are tender, stirring now and then.

Yield: Serves 4 to 6.

INDIAN HERBS...USEFUL MEDICINES FOR VARIOUS DISEASES...

INDIA IS LOADED WITH MAGICAL MEDICINAL HERBS

COLDS









Mix a gram of dalchini/cinnamon powder with a teaspoon of honey to cure cold. Prepare a cup of tea to which you should add ginger, clove, bay leaf and black pepper.. This should be consumed twice a day. Reduce the intake as the cold disappears.






GINGER FOR COLDS.





Ginger tea is very good to cure cold. Preparation of tea: cut ginger into small pieces and boil it with water, boil it a few times and then add sugar to sweeten and milk to taste, and drink it hot.







DRY COUGHS.















Add a gram of turmeric (haldi) powder to a teaspoon of honey for curing dry cough. Also chew a cardamom for a long time.









BLOCKED NOSE.




For blocked nose or to relieve congestion, take a table spoon of crushed carom seeds (ajwain) and tie it in a cloth and inhale it.





SORE THROAT.







Add a tea spoon of cumin seeds (jeera) and a few small pieces of dry ginger to a glass of boiling water. Simmer it for a few minutes, and then let it cool. Drink it twice daily. This will cure cold as well as sore throat.






AJWAIN/AJMO FOR ASTHMA.




Boil ajwain in water and inhale the steam.







CURE FOR BACKACHE..



Rub ginger paste on the backache to get relief.







GARLIC FOR HIGH BLOOD PRESSURE.





Have 1-2 pod garlic (lasan) first thing in the morning with water







HONEY AND GINGER FOR HIGH BLOOD PRESSURE.







Mix 1 table spoon and 1 table spoon ginger (adrak) juice, 1 table spoon of crushed cumin seeds (jeera), and have it twice daily.






MIGRAINE. .



For the cure of migraine or acute cold in the head; boil a tablespoon of pepper powder, and a pinch of turmeric in a cup of milk, and have it daily for a few couple of days.





BITTER GOURD/KARELA IS GOOD..







A tablespoon of amla juice mixed with a cup of fresh bitter gourd (karela) juice and taken daily for 2 months reduces blood sugar.






TURMERIC/ ARAD CURE FOR INJURIES




For any cut or wound, apply turmeric powder to the injured portion to stop the bleeding. It also works as an antiseptic. You can tie a bandage after applying haldi/turmeric.





CRAMPS



You must do a self-massage using mustard oil every morning. Just take a little oil between your palms and rub it all over your body. Then take a shower. This is especially beneficial during winter. You could also mix a little mustard powder with water to make a paste and apply this on your palms and soles of your feet.





HEADACHES.






If you have a regular migraine problem, include five almonds along with hot milk in your daily diet. You could also have a gram of black pepper along with honey or milk, twice or thrice a day. Make an almond paste by rubbing wet almonds against a stone.This can be applied to forehead.

Eat an apple with a little salt on an empty stomach everyday and see its wonderful effects. OR When headache is caused by cold winds, cinnamon works best in curing headache. Make a paste of cinnamon by mixing in water and apply it all over your forehead.







TURMERIC








FOR ARTHRITIS.




Turmeric can be used in treating arthritis due to its anti-inflammatory property. Turmeric can be taken as a drink other than adding to dishes to help prevent all problems. Use one teaspoon of turmeric powder per cup of warm milk every day. It is also used as a paste for local action.



HICCUPS





Take a warm slice of lemon and sprinkle salt, sugar and black pepper on it.. The lemon should be eaten until the hiccups stop.

Panasa Thonalu

Ingredients:

Plain flour or maida 4 cups
Salt -a pinch
Ravva-2 tablespoons
Sugar-2 cups
Oil for deep fry
Cardamom powder-a pinch

Procedure:

1. Mix the flour, salt, 1 tsp warm oil and ravva in a bowl and make a tough dough. Keep it aside for 20-30 minutes.
2. Divide the dough into lemon sized balls.
3. Roll the balls into chapathi using the rolling pin.
4. Cut straight lines in the middle of the chapathi's using a knife or biscuit cutter.
5. Roll the chapathi so that all the lines together but dont stick and joint the ends on both sides using oil.
6. Heat the oil in a frying pan and fry them until they turn brown in colour.
7. Boil the sugar with two cups of water in a thick bottomed vessel and make a syrup with one string consistency.
8. Add the cardamom powder and lower the flame.
9. Dip the deep fried panasa thonalu into the syrup and take them out.
10. Let them dry and store them in an air tight container.

Kaddu ka Halwa

Ingredients:

1) Red pumpkin: 2 1/2 cups grated.
2) Milk: 1 cup.
3) Sugar: 1 cup.
4) Dry fruits ( Cashew/ almonds/raisins): as required.
5) Ghee: 6 tsp.
6) Cardamom: 4.

Procedure:
1) Add 1 tsp of ghee to sauce pan and fry the dry fruits individually till golden brown and keep them aside.
2) Add 1 tsp ghee to the sauce pan and add grated pumpkin, cook it till the rawness is gone.
3) Add the milk to the cooked pumpkin and let it cook till pumpkin is tender.
4) Stir continuously while cooking. Add sugar and cook till it looses the moisture.
5) Add the remaining ghee and keep stirring till the ghee oozes out.
6) Powder the Cardamom seeds with a little sugar.
7) Switch off the stove and add Cardamom to the Halwa and mix well.
8) Decorate with the dry fruits.
9) Serve hot or cold. Goes well with Gulab Jamoon or Icecream.

Vankaaya mudha koora

Ingredients:
1) Brinjal:: 1/2 kg.
2) Peanuts : 100g/1 cup.
3) Til seeds: 20 grms/3 tsp.
4) Red Gram Dal (Kandipappu): 2 tbsp.
5) Green Gram Dal (Pesarapappu): 2 tbsp.
6) Yellow Gram Dal (Senagapappu): 2 tbsp.
7) Black Gram Dal (Minappapu): 2 tbsp.
8) Red chillies: 2.
9) Coriander Seeds (Dhaniyalu).
10) Chilli powder: 1 tbsp.
11) Tamarid (Chintapandu Rasam): 1/2 cup.
12) Jaggery (Belam): 1 tbsp.
13) Curry Leaves (Karivepaaku): 2 remmalu.
14) Green Chillies (Pachimirapakayalu): 2.
15) Coriander leaves (Kothimera) for Garnish.
16) Cumin seeds (Jeelakarra): 1 tsp.
17) Mustard seeds (Aavalu): 1tsp.
18) Asafoetida: a dash.
19) Salt: to taste.

Procedure:
Masala: Roast items from 2 to 9 separately, cool them and grind together. This masala can be stored for 2-3 months and used when needed.
Cut brinjals to pieces of 2 inches length. cut each piece length wise crisscross.
In a saucepan add 3 tbsp oil. fry Mustard, Cumin seeds and add Hing.
Add slited chillies, curry leaves. Add Brinjal pieces.
Let the brinjals cook till a bit soft
Add the Masala, Tamarid, Jaggery, Salt. Cook till brinjals are done.
Add chilli powder and cook for 2 mins.
Garnish with coriander leaves and Serve hot with Rice and Ghee.

Mooli Paratha

Mooli Paratha:

Ingredients

1) Wheat flour 2 cups.
2) Mooli (Radish) - 2 cups grated.
3) Salt - 2 tsp
4) Green chilli - 2
5) Red chilli powder - 1 tsp
6) Chopped curry leaves - 1tbsp
7) Oil - 2 tbsp for mooli and for frying parathas
8) Cumin seeds - 1/2 tsp
9) Mustard seeds - 1/2 tsp

Procedure - Mooli

1) Take 2 tbsp oil in a saucepan.
2) Heat oil, put Cumin, Mustard seeds and let them crackle.
3) Put finely cut green chilli, curry leaves.
4) Put grated mooli.
5) Fry on medium flame for 5 min.
6) Put 1tsp salt, 1 tsp red chilli powder and cook for 2 min.
7) Keep this aside and allow it to cool.


Procedure - Paratha

1) Take two cups of wheat flour (whole meal flour is good for health)
2) Add 1tsp salt and make dough with warm water.
3) Dough should be soft. Keep it aside for 10 min with a lid covering it.
4) Take small dough and make small balls, equal in size.
5) Make thin chapathi equal in size, even in number.

6) Once every two chapathis are made, put some mooli curry in one of them, spread it, cover with another chapathi and press at the edges softly so that it'll stick. Then knead slowly and keep aside.

7) Once all are made, take pan with high flame and make roti.
8) Use butter for better taste instead of oil, while making chapathis.