An Invitation to Indian Cooking - Madhur Jaffrey [118]
CHHOLA chickpea, green, dried or cooked
CHHOWNK same as baghar
CHIMTA Indian tongs
CHOONA lime (white, alkaline earth) paste
DAL pulse
BALDA 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
DO PYAZA dish, generally meat, cooked with lots of fried, sliced onions
DUBBUL ROTI Western-style, leavened loaf bread
DUMBA fan-tailed shrimp, generally cooked at festive occasions
ELAICHI cardamom
FALOODA a transparent vermicelli
FALSA a tart, red berry
GAJAR-KA-HALVA a dessert made with grated carrots and milk
GARAM hot
GARAM MASALA a spice mixture containing black pepper, cardamom, cinnamon, cloves, and cumin
GHEE vegetable shortening
GULAB JAMUN fried milk balls in syrup; a dessert
HALVA certain desserts made with vegetables or flours
ID Bakra-Id, a Muslim religious festival honoring Abraham’s offer to sacrifice his son, Ishmael (according to the Koran), celebrated by animal sacrifices and feasting
JAIN member of the Jain religion, which abhors all killing
JAMUN a tart, purple, juicy plumlike fruit
KABAB skewered, grilled meat, cubed or ground. Also ground-meat patties
KABLI CHANA chickpea
KALONJI black onion seeds
KARHAI wide bowl-shaped utensil, used for deep frying
KARHI a souplike dish, made with chickpea flour and buttermilk
KARI Tamil word meaning sauce; possible origin of the word “curry”
KARI LEAF small green leaf used to flavor certain dishes
KATORI small metal bowl used for serving individual portions of food
KATTHA red katechu paste, used in preparing betel leaves
KHANSAMA a chef, generally of the Anglo-Muslim tradition
KHARA a combination of whole spices, generally bay leaves, black peppercorns, cardamom pods, cinnamon sticks, cloves, and red peppers
KHARE MASALE KA GOSHT meat cooked with khara masala (see above)
KHATTE ALOO sour potatoes
KHEEMA ground meat, raw as well as cooked
KHEER a cold dessert made with thickened milk and rice
KHITCHERIE a word meaning “hodgepodge,” it could be used for scrambled eggs or various combinations of rice and dals
KHITCHERIE UNDA scrambled eggs
KHOYA a substance formed by boiling milk down until all the liquid evaporates, used as a base for many Indian desserts
KOFTA meatball
KORMA a rich meat dish
KULFI an Indian ice cream made with thickened milk and nuts
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 “mulligatawny” soup
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
PAPPADUM a South Indian word for papar
PARAAT a large, round, wide-rimmed tray used for kneading bread
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 rice
POORI a puffy, deep-fried bread made of whole-wheat flour
PULLAO a rice