Indian Glossary 4 Of 4 Recipe
Yield: 1 infoRecipe by luhu.jp
Ingredients:
and deep-fried,
Directions:
ROTI bread
SAAB short spoken form of the word "sahib" or master
SAFED SARVO white soup (Gujarti)
SAMBAR a South Indian dal dish
SAMOSA triangular cones of dough, stuffed with meat or
vegetables
SAROTA betel nut cutter
SEEKH same as seekh kabab
SEEKH KABAB ground meat, mixed with spices, stuck around a thick
skewer and grilled
SHAHI TUKRA a cold bread dessert
SHAKORA disposable bowls of red clay used for holding
individual
portions of food
SHAMI KABAB ground meat patties, generally stuffed with minced
onions,
green chilies and mint
SHARAB liquor
SHARABI KABABI one who likes to eat and drink
SHURBUT fruit juice or other flavoring syrups, diluted with
ice-
cold water and drunk throughout India
SIL BATTA the two parts to the North Indian grinding stone
SINDHI GOSHT meat cooked in the style of Sindh
SINGHARA a fresh-water fish
SONF fennel seed
SOOKHE ALOO dry potatoes
SUPARI betel nut
TANDOOR clay oven used for baking and broiling
TANDOORI cooked in a tandoor
TARKA same as baghar
THAL a metal tray
THALI a metal plate
THANDAI a cold drink made with milk, almonds, and cardamon
TOOVAR DAL same as arhar dal
UNDA egg
UNDHYA a vegetable dish from Gujarti cooked in an earthenware
pot placed over live coals and damp hay
URAD DAL a yellow split pulse that tuens slightly gooey when
cooked
USLI GHEE clarified butter
VADEES same as baris
VARK gossamer-thin edible silver foil, used for garnishing
foods, particularly desserts and festive rice
YAKHNI flavored meat broth used for cooking rice
ZAAFRAAN saffron
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
SAAB short spoken form of the word "sahib" or master
SAFED SARVO white soup (Gujarti)
SAMBAR a South Indian dal dish
SAMOSA triangular cones of dough, stuffed with meat or
vegetables
SAROTA betel nut cutter
SEEKH same as seekh kabab
SEEKH KABAB ground meat, mixed with spices, stuck around a thick
skewer and grilled
SHAHI TUKRA a cold bread dessert
SHAKORA disposable bowls of red clay used for holding
individual
portions of food
SHAMI KABAB ground meat patties, generally stuffed with minced
onions,
green chilies and mint
SHARAB liquor
SHARABI KABABI one who likes to eat and drink
SHURBUT fruit juice or other flavoring syrups, diluted with
ice-
cold water and drunk throughout India
SIL BATTA the two parts to the North Indian grinding stone
SINDHI GOSHT meat cooked in the style of Sindh
SINGHARA a fresh-water fish
SONF fennel seed
SOOKHE ALOO dry potatoes
SUPARI betel nut
TANDOOR clay oven used for baking and broiling
TANDOORI cooked in a tandoor
TARKA same as baghar
THAL a metal tray
THALI a metal plate
THANDAI a cold drink made with milk, almonds, and cardamon
TOOVAR DAL same as arhar dal
UNDA egg
UNDHYA a vegetable dish from Gujarti cooked in an earthenware
pot placed over live coals and damp hay
URAD DAL a yellow split pulse that tuens slightly gooey when
cooked
USLI GHEE clarified butter
VADEES same as baris
VARK gossamer-thin edible silver foil, used for garnishing
foods, particularly desserts and festive rice
YAKHNI flavored meat broth used for cooking rice
ZAAFRAAN saffron
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