Cooking Terms with Hindi/English

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Cooking Terms in English & Hindi with Description

English/Hindi		Description of the Terms
Anise seed/Saunf		Aromatic seed from parsley family,related to dill,caraway,cumin & fennel.
Arrowroot/Arrowroot		Used as a thickening agent in soups,pie fillings sauces,and feels like cornstarch.
Asafoetida/Hing		Brownish colored resin spice used for seasoning
Almond/Badam		Mainly used in Desserts adn for certain curries and fried rice.
Apricot/Khumani		Used in Desserts
Basil/Tulsi		Herb of the mint family used for flavoring.
Bay leaf/Tejpatta		Dried green leaves used for flavoring rice and curries
Baby Corn/Bhutta		Used in soups, fried rice, mostly in Chinese dishes.
Buttermilk/Lassi		Used as a drink, slightly sweet sour taste
Betel Leaf/Paan		Leaf eaten with lime after heavy meal,also used for worshipping by Hindu.
Bottle gourd/Lauki		Green Vegetable used even for desserts
Cinnamon/Dalchini		Spices used in curries, cakes, cookies.
Cardamom/Elaichi		Spice used in Curries, desserts, and sweets.
Cummin/Jeera		Spices used whole or powder in curries, for garnishing rice and vegetables.
Caraway Seeds /Shahijeera		Spice used in soups, curries.
Cashewnut/Kaaju		Dry nuts used for desserts and also for rice varieties as seasoning.
Coconut/Narial		Used extensively in Curries, desserts, and for garnishing
Cilantro/Coriander leaves		Herb from Parsley family used for garnishing, chutneys and curries.
Coriander/dhania		Spice used in Curries,vegetables,biriyani
Curry leaves/Kadipatha		Aromatic leaves used for seasoning.
Clove/Lavang		Aromatic spice dark brown in color, used for seasoning, curries and rice varieties
Cottage cheese/Paneer		Obtained from milk, used in breads, desserts and with curries.
Cream/Malai		Used in desserts and curries for thickening and flavoring
Currants/Kishmish		Used for fried rice and desserts.
Cream/Malai		Used in desserts and curries for thickening and flavoring
Clarified Butter/Ghee		Fat used instead of butter for all Indian cooking is done in ghee.
Cauliflower/Phool Gobi		Vegetable, curries and for Gobi Manchurian
Dates/Khajoor		Used for Chutneys,cakes, filling.
Evaporated Milk/Mawa		Used in desserts for thickening curries
Dates/Khajoor		Used for Chutneys,cakes, filling.
Evaporated Milk/Mawa		Used in desserts for thickening curries
Fig/Anjeer		Used as fruit or dried for desserts, Good for the heart.
Flaked Rice/Poha		Used for snacks,savories and fried dishes
Flour/Maida		All purpose flour used in many dishes.
Fresh Cream/Malai		Used for snacks,savories and thickening in curries
Fennel Seeds/Saunf		Cummin and aniseeds family used as mouth refreshner and also for pickles.
Fenugreek seeds/methi		Used in curries and pickles
Garlic/Lasan		Bulb the cloves and flakes are used in curries, chutneys and for seasoning.
Ginger/Adrak		Rhizome used along with garlic mostly for garnishing, chutneys, curries.
Gingely Seeds/Til		Dried seeds used in curries and also in making sweets.
Green Gram /Moong		Lentils mostly sprouted used in salads, and side dish.
Gram flour/Besan		Dried chick peas powder used as a batter for frying.
Gram dal/channa dal		Lentil used for seasoning, snacks and savories
Green Chilli/Hari Mirch		Used extensively in Indian cooking, for seasoning, curries, rice varieties.
Horse bean/Urad Dal		Lentil used as a rising agent for rice cakes and also for making savories
Horse Radish/Muli		Used for making flat bread/parathas, and also cooked as vegetable.
Indian Gooseberry/Amla		Used for pickles,chutney,preserves and dried powder used for beauty treatment.
Jaggery/Good		Unrefined sugar from sugarcane, used in desserts for sweetening.
Kidney Bean/Rajmah		Lentils used in lot of dishes.
Kashmiri Red Chilli/Red pepper		Used for curries.
Mace/ Javitri		Spice-bark, used in making spicy rice and curries.
Millet/Bajra		Used for making breads.
Maize/ Makaa		Used for making breads and chapatis.
Minced Meat/ Kheema		Used for making cutlets, ball curry etc.
Mint/Pudina		Used in curries, chutneys for garnishing.
Mustard seeds/Rai		Used in pickles, seasoning, for fish curry.
Meat Grilled/Seekh		Meat used for making kababs.
Nutmeg/ Jaiphal		Spice used for curries, rice.
Oil/Tel		Oil/Vanaspati/Fat used for cooking.
Okra/Bhindi		Vegetable also known as lady finger.
Olive Oil/ Jaitoon Ka Tel		Used for cooking.
Onion/Pyaaz		Bulb used in all cooking, either chopped or ground.
Onion Seeds/ Kalonji		Used for sambhars, curries.
Parsley/ Ajmoda	Similar to Cilantro, used as garnishing or salads.
Poppy seeds/Kus Kus	Used for desserts, biriyani, non veg curries.
Papaya/ Papita	Fruit rich in Vitamin A and C.
Poppy seeds/Kus Kus	Used for desserts, biriyani, non veg curries.
Pepper/ Kali Mirch	Spice used in Curries
Pickle/ Achaar	Made with vegetables, fruits, fish and meat preserved with salt and oil used as a side dish.
Pomegranate/Anar	Fruit used in Desserts, making yoghurt rice and seeds are used in some receipes.
Rock Salt/ Kala Namak	Used for taste.
Rind/ Chilka	Rind is used for flavoring in cakes and also for cake decoration.
Semolina/Rava	Cream of wheat used in making desserts, snacks etc
Spring onions/Hara pjay	Also known as Scallions used in salads, rice varieties or even as side dish.
Semolina/Rava	Cream of wheat used in making desserts, snacks etc
Soya curd/Tofu	Used along with vegetables, in soups.
Vermicilli/Seviyan	Angel hair made out of wheat used for desserts, or snacks
Sesame seeds/Til	Used in curries, chutneys,sweets.
Saffron/Kesar	Dried flower strands,Used in pulao rice, desserts
Tumeric powder/Haldi	Rhizome like ginger used in curries, meat varieties also in rice.
Tamarind/Imli	Used in curries, chutneys, sauces
Whole Wheat Flour/Atta-Gehu	Flour used to roll parathas,Chapatis,puris.
Walnuts/Akrot	Dry fruits, used in desserts, rice varieties, salads etc
Yam/Suran	Just like potatoes used for binding, cutlets, as a vegetables, even for making purees.
Zucchini/Tori	Eaten raw in salads, or used in sambhars, vegetables