Indian Glossary 3 Of 4 Recipe
Yield: 1 infoRecipe by luhu.jp
Ingredients:
"mulligatawny" soup,
Directions:
LOBHIA black-eyed peas
LONG cloves MALPU Indian pancakes in syrup; a dessert
MASOOR DAL a salmon-colored split pulse
MILAGU- TANNIR Tamil word for "pepper water" and origin of the name
MISRI old-fashioned rock candy
MOGHLAI of Moghul tradition
MOGHULS Muslim Mongols or Tartars who ruled India in fact or
in
name from the sixteenth to the nineteenth century and
who
introduced to it Persian-style foods, jewelry,
furnishings, etc.
MOONG DAL a small yellow split pulse
MULLAH DO PYAZA a dish made with meat and often an equal quantity of
onions
MURGH MUSSALLAM a whole chicken cooked in a thick sauce
MUTKA a round pot of red clay used for storing and cooling
water
as well as foods pickled in water
NAAN a large, tear-shaped leavened bread, generally baked
on
the walls of a clay oven, or tandoor
NARGISI KOFTA meatball stuffed with a hard-boiled egg
OM "I am" (Sanskrit)
PAAN betel leaf; betel leaf stuffed with quicklime paste,
katechu paste, betel nuts and other spices, nuts or
tobaccos, according to desire
PAANDAAN a metal box with trays and compartments, designed to
hold
the green betel leaves as well as the various nuts and
spices needed in their preparation
PAKORI dumpling or fritter
PAPAR pulse wafer
PARATHA a flat bread made with whole-wheat flour and cooked
on a
griddle with a little shortening, usli ghee, or butter
PARVAL a small squashlike green vegetable, with crisp egglike
seeds
PHIRNI a cold dessert made with thickened milk and crushed
ice
POORI a puffy, deep-fried bread made of whole-wheat flour
PULLAO a rice and meat dish
PYAZ onion
PYAZWALA KHARE MASALE KA GOSHT meat with whole spices and onions
PYAZWALE SOOKHE ALOO dry potatoes with onions
QAVVALLI poem sung in a particular style by a group of people
"QUON BHAI CHAI HOJAI" "Well now brother, how about tea?"
RAHU a large fresh water fish
RAITA a dish made with yogurt and a vegetable
RAJMA DAL red kidney beans
RATH brand name of an Indian shortening
ROGHAN JOSH meat cooked in a Muslim style to look dark red and
rich
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
LONG cloves MALPU Indian pancakes in syrup; a dessert
MASOOR DAL a salmon-colored split pulse
MILAGU- TANNIR Tamil word for "pepper water" and origin of the name
MISRI old-fashioned rock candy
MOGHLAI of Moghul tradition
MOGHULS Muslim Mongols or Tartars who ruled India in fact or
in
name from the sixteenth to the nineteenth century and
who
introduced to it Persian-style foods, jewelry,
furnishings, etc.
MOONG DAL a small yellow split pulse
MULLAH DO PYAZA a dish made with meat and often an equal quantity of
onions
MURGH MUSSALLAM a whole chicken cooked in a thick sauce
MUTKA a round pot of red clay used for storing and cooling
water
as well as foods pickled in water
NAAN a large, tear-shaped leavened bread, generally baked
on
the walls of a clay oven, or tandoor
NARGISI KOFTA meatball stuffed with a hard-boiled egg
OM "I am" (Sanskrit)
PAAN betel leaf; betel leaf stuffed with quicklime paste,
katechu paste, betel nuts and other spices, nuts or
tobaccos, according to desire
PAANDAAN a metal box with trays and compartments, designed to
hold
the green betel leaves as well as the various nuts and
spices needed in their preparation
PAKORI dumpling or fritter
PAPAR pulse wafer
PARATHA a flat bread made with whole-wheat flour and cooked
on a
griddle with a little shortening, usli ghee, or butter
PARVAL a small squashlike green vegetable, with crisp egglike
seeds
PHIRNI a cold dessert made with thickened milk and crushed
ice
POORI a puffy, deep-fried bread made of whole-wheat flour
PULLAO a rice and meat dish
PYAZ onion
PYAZWALA KHARE MASALE KA GOSHT meat with whole spices and onions
PYAZWALE SOOKHE ALOO dry potatoes with onions
QAVVALLI poem sung in a particular style by a group of people
"QUON BHAI CHAI HOJAI" "Well now brother, how about tea?"
RAHU a large fresh water fish
RAITA a dish made with yogurt and a vegetable
RAJMA DAL red kidney beans
RATH brand name of an Indian shortening
ROGHAN JOSH meat cooked in a Muslim style to look dark red and
rich
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