1,000 Indian Recipes (333 page)

char-magaz

mixture of four melon seeds

chaval

rice

chenna

soft paneer cheese

chholia

fresh green chickpeas

chilkae vaali

split dal with the skin on

chillas

savory lentil pancakes

chitree vaalae raajma

whole pinto beans

chori dal

adzuki beans, a brown-red dal a little larger than mung beans

daana

grain, generally referring to the spices anaardana (pomegranate seeds) or daana methi (fenugreek seeds)

daana-methi

(also
metharae
) fenugreek seeds

dahi ka paneer

yogurt cheese

dal

(plural
dals
) small and split large beans, lentils, and peas, often categorized as legumes

dalchini

(also
darchini
) cinnamon

dandal

cauliflower stems

degchi

saucepan

degi-mirch

(also
rang vaali mirch
) paprika

desi

from the country or from India

dhaba

(plural
dhabas
) roadside eateries

dhana-jeera

spice mixture of coriander and cumin

dhania

fresh cilantro leaves or coriander seeds

dhansak

"dhan" is dal (legumes) and "sak" is vegetable; dhansak is a dish made with dal and vegetables

dhokla

(plural
dhoklas
) steamed split chickpea cakes

dhulli masoor dal

red lentils

dhulli mung dal

yellow mung beans

dhulli urad dal

white urad beans

Diwali

Indian festival of lights that usually falls in October-November in the Western calendar

dobara-talna

fry a second time, referring to chickpea batter fritters and other snacks

doiyan

small chickpea flour pancakes

dosa

crispy fermented rice and lentil crepe

dum

pot-roast

dum-aalu

pot-roasted potatoes

dum-pukht

special pot-roasted dishes. Traditionally, these dishes were made in a pot that is sealed with a ring of dough and cooked with a hot coal on the lid, for concentrated cooking from heat below and above

falooda

thin, long, soft noodles (like softened cellophane noodles), served with kulfi ice cream

firni

rice custard

gaajar

carrots

gadhvi:(also
louta
) deep S-shaped metal pot traditionally used for making lussi (a yogurt drink)

gajjeraela

carrot halva, a soft-cooked dessert made with grated carrots

ganth gobi

kohlrabi

garam masala

blend of cinnamon, black cardamom, cloves, and black peppercorns

gattae

steamed chickpea flour bites

gehun ka atta

whole-wheat flour

ghee

clarified butter that is further cooked over low heat until the milk solids turn a rich golden color

ghia

(also
lauki
) opo or marrow squash; pale green, bottle-shaped squash

gobi

cauliflower

gol-guppas

(also
paani poories
) crispy, hollow, 1-inch puffed balls

gosht

meat, usually referring to lamb or goat

gucchi

(also
gucchiyan
) morel mushrooms

gujjias

nut- and raisin-filled, crescent-shaped croquettes

gulaab

rose

gulaab jal

rosewater

gulaab jamuns

spongy, reddish-brown milk rolls or balls in fragrant sugar syrup

gur

blocks or pieces of brown, unrefined cane sugar; usually referred to by the British-English term "jaggery"

gushtaaba

meat balls from Kashmir

handwa

(also
haandva
) Gujarati quick-bread made with fermented rice and chickpea flour

halva

soft-cooked Indian dessert, made with semolina, vegetables, legumes or nuts

halvai

person who makes Indian sweets and savories

hara

(also
hari
) green

hari illaichi

green cardamom pods

heeng

(also
hing
) asafoetida

Hindi

north Indian language; also India's national language

iddli

(plural
iddlis
) steamed rice and lentil cakes

illaichi

cardamom pods and seeds

imli

tamarind

imli-paani

savory cold beverage made with tamarind and water

jaiphul

nutmeg

jalebis

pretzel-shaped Indian sweets of fried fermented batter

jal-jeera

(also
jeera-paani
) savory cold beverage made with water and dry-roasted cumin seeds

jau

barley

javitri

mace

jeera

(also
zeera
) cumin

jeera-aalu

cumin potatoes

jhalfraezi

mild restaurant-style mixed vegetable dish with tomatoes and onions

jowar

sorghum

junglee dalchini

wild cinnamon

kaala

black

kaala-jaams

spongy, caramel-colored dried milk balls in sugar syrup; "kaala" means black, and is used because the milk balls turn very dark brown

kaala namak

black salt

kaali illaichi

black cardamom pods

kaali mirch

black pepper

kaanji

savory cold beverage made with beet-colored carrots

kaathi kabaabs

grilled meat or chicken or paneer cheese kabaabs rolled in a special roti bread

kabaab

(also
kabab, kebab
) special grilled or deep-fried finger food

kacchi

raw

kaddu

(also
petha
) pumpkin or gourd, including butternut and acorn squash

kachauri

(also
khasta kachauries
) savory deep-fried pastries made with 2- to 3-inch puffed rounds of pastry dough

kadhai

an Indian round-bottomed wok used for deep-frying and cooking

kadhai masala

a spice blend made with coriander, dried mint, fenugreek leaves, pomegranate seeds, used for wok-cooked foods

kadhi

yogurt curry thickened with chickpea flour

kairi

(also
ammbi
) unripe green mangoes

kakdi

(also
tar
) Armenian cucumber, thin, long (7 to 9 inches), and pale green

kalaakand

milk fudge made by curdling milk and then cooking it with condensed milk

kalaeji

the liver of any animal

kalonji

also nigella seeds; charcoal black, tiny, triangular seeds used in pickles and curries

kamal-kakdi

see
bhain

kamrak

(also
karambola, carambola
) star fruit

karelae

bitter melon or bitter gourd; long, light green squash with uneven, bumpy skin