Ingredient Translation

Achar - Another name for chutney or pickle.


Methi - Fenugreek seeds.


Dhaniya - Coriander.


Chutney - Another name for aachar or pickle.


Jeera - Mustard seeds.


Timur - Sichuan pepper.


Til - Sesame seeds.


Besar - Turmeric.


Mohi - Fermented milk drink made from cultured buttermilk with a characteristic sour taste.


Dahi - Yogurt or curd.


Luang - Clove.


Sukmel - Cardamom.


Dal chinni - Cinnamon.


Tejpat - Bay leaf.


Alainchi - Black cardamom.


Jaifal - Nutmet.


Saipatri - Mace, made with outer coating of nutmeg.



Jwano - Also known as ajowan, bishop's weed and Trachyspermum ammi.


Aduwa - Ginger.


Jimbu - Himalayan aromatic leaf garlic

Maccha - Fish.


Khashi - Goat.


Kukhura - Chicken.


Gai - Cow.


Rango - Male Buffalo.


Bangoor - Pig.



Pahari - Mountain region.


Dal - Lentil soup.


Bhaat - Rice.


Marich - Black pepper.


Tarkari - Dish served along with rice.


Aato - Cornflour.


Dhendo - Also known as Khodo or Millet powder.


Sakarkhanna - Sweet potato.


Roti - Flat bread.


Bhutwa - Fried.


Pyaaz - Onion.


Lasun - Garlic.



Beyhuti - Cow milk extracted within 2-3 days of post-pregnancy and boiled to make solid.


Kurouni - Milk boiled until solid and a little sugar is added for sweetness.
How Is Milk Curd Formed?


Suji - Samolina.


Khir - Rice Pudding.


Haluwa - Sweet appetizer usually made with carrots.



Chukauni - A style of making achar with enhanced yogurt-y flavour.



Paneer - Fresh cheese.


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