Indian Glossary 1 Of 4 Recipe
Yield: 1 infoRecipe by luhu.jp
Ingredients:
hot oil, ghee, or usli ghee, used for flavoring
Directions:
AAM PAPAR sour mango pulp, dried in sheets
ALOO-KI-TIKIYA potato patties
ALPHONSO MANGO an expensive sweet variety found in the Bombay region
AMCHOOR dried, raw mango, powdered or in slices
ARHAR DAL a yellow, split pulse
ATA whole-wheat flour
BAASI stale
BABARCHI a cook
BADAMI ROGAN JOSH a rich meat dish with almond sauce
BAGHAR different combinations of spices and flavoring
dropped in
certain
meats, vegetables, dals, and relishes
BAIGAN-KA BHARTA smoked, mashed eggplants, plain or with yogurt
BAIR a small fruit, shaped like a plum with the texture of
an
apple, tasting somewhat like a combination of the two
BARIS dried lumps of powdered pulse
BASMATI an expensive, fine-grained, fragrant rice grown in the
Dehradum region
BENARESI from Benares
BHARTA see baigan-ka-bharta
BHATURA a deep-fried bread made from white flour, using eggs
or
baking powder or both
BIRYANI a festive dish combining rice with spiced meat or
chicken
BOHRIS a Muslim, Gujarti-speaking community
BOONDI-KA DAHI a yogurt dish containing tiny dumplings made of
chickpea
flour
BOTI KABAB cubes of marinated meat, skewered and grilled
BRAHMIN an Indian belonging to the highest caste and
tradionally
vegetarian
CHANA chickpea
CHANA BHARTURA a spicy chickpea dish served with bhaturas
CHANA DAL a split pea pulse
CHANA MASALEDAR a spicy chickpea dish
CHAPATI a flat bread made of whole-wheat flour
CHEEKOO a round, sweet, grainy dark-brown fruit, somewhat
like a
persimmon
"CHHI, CHHI, CHHI" "dirty, dirty, dirty"
CHHOLA chickpea, green, dried or cooked
CHHOWNK same as baghar
CHIMTA Indian tongs
CHOONA lime (white, alkaline earth) paste
DAL pulse
DALDA brand name of an Indian vegetable shortening
DELHI-WALLAH a resident of Delhi
"DEY DAL MAY PANI" "put water in the dal"
DHANIA (FRESH) Chinese parsley
An Invitation to Indian Cooking by Madhur Jaffrey ISBN 0-394-48172-0
pg 279-285
Submitted By DIANE LAZARUS On 10-21-94
Source from luhu.jp
ALOO-KI-TIKIYA potato patties
ALPHONSO MANGO an expensive sweet variety found in the Bombay region
AMCHOOR dried, raw mango, powdered or in slices
ARHAR DAL a yellow, split pulse
ATA whole-wheat flour
BAASI stale
BABARCHI a cook
BADAMI ROGAN JOSH a rich meat dish with almond sauce
BAGHAR different combinations of spices and flavoring
dropped in
certain
meats, vegetables, dals, and relishes
BAIGAN-KA BHARTA smoked, mashed eggplants, plain or with yogurt
BAIR a small fruit, shaped like a plum with the texture of
an
apple, tasting somewhat like a combination of the two
BARIS dried lumps of powdered pulse
BASMATI an expensive, fine-grained, fragrant rice grown in the
Dehradum region
BENARESI from Benares
BHARTA see baigan-ka-bharta
BHATURA a deep-fried bread made from white flour, using eggs
or
baking powder or both
BIRYANI a festive dish combining rice with spiced meat or
chicken
BOHRIS a Muslim, Gujarti-speaking community
BOONDI-KA DAHI a yogurt dish containing tiny dumplings made of
chickpea
flour
BOTI KABAB cubes of marinated meat, skewered and grilled
BRAHMIN an Indian belonging to the highest caste and
tradionally
vegetarian
CHANA chickpea
CHANA BHARTURA a spicy chickpea dish served with bhaturas
CHANA DAL a split pea pulse
CHANA MASALEDAR a spicy chickpea dish
CHAPATI a flat bread made of whole-wheat flour
CHEEKOO a round, sweet, grainy dark-brown fruit, somewhat
like a
persimmon
"CHHI, CHHI, CHHI" "dirty, dirty, dirty"
CHHOLA chickpea, green, dried or cooked
CHHOWNK same as baghar
CHIMTA Indian tongs
CHOONA lime (white, alkaline earth) paste
DAL pulse
DALDA brand name of an Indian vegetable shortening
DELHI-WALLAH a resident of Delhi
"DEY DAL MAY PANI" "put water in the dal"
DHANIA (FRESH) Chinese parsley
An Invitation to Indian Cooking by Madhur Jaffrey ISBN 0-394-48172-0
pg 279-285
Submitted By DIANE LAZARUS On 10-21-94
Source from luhu.jp