Condiments And Spices   English   Asafoetida Bay Leaf Bengal Pepper Black Pepper Cardamom Caraway Seeds Chillies Cinnamon Cloves Coriander Cumin Dill Dry Ginger Fennel Fenugreek Garlic Galangale Ginger Lemon Rind Nutmeg Mace Margosa Mustard Seeds Oregano Onion Seeds Pepper Poopy Seed Star Anis Saffron Tamarind Pulp Turmeric Turmeric Powder     Cereals And Pulses   English   Barley Bengal Gram (whole) Bengal Gram (split) Bengal Gram Flour (split) Black Gram Bread Corn Cow Gram Corn Flour Green Gram (whole) Green Gram (split) Horse Gram Lentil Long Grain Rice Peas Red Gram (split) Rice Sago Semolina Vermicelli Wheat Wheat Flour (whole) Wheat Flour (refined)     Nuts And Seeds   English   Almond Cashew Nut Coconut Coconut Milk Peanut Sesame     Fats And Oil   English   Butter Coconut Oil Ghee Vegetable Oil     Leafy Vegetables   English   Brussels Sprouts Basil Cabbage Celery Leaves Cluster Beans Coriander Leaves Cow Peas Curry Leaves Fenugreek Leaves Mint Mustard Leaves Spinach Spring Onion Tamarind Leaves     Roots And Tubers   English   Beetroot Carrot Onion Shallots Potato Yam     Vegetables And Fruits   English   Ash Ground Bitter Gourd Brinjal Capsicum Cauliflower Corn Kernel Cucumber Chilli Ladies Finger Lemon Lemon Grass Lime Mushroom Pumpkin Raisins Rose Water Screw Pine Tomato Yeast     Milk Products   English   Cow’s Milk Butter Butter Milk Cottage Cheese Cheese Ghee Yoghurt     Meat Products   English   Beef Chicken Egg Goat Goat Liver Mutton Pork Sheep Liver     Fruits   English   Apple Banana Cashew Fruit Dates Figs Grapes Guava Lemon Mango Orange Papaya Pears Pineapple Plum Raisins Tomato

Hindi   Hing Tejpan Pipli Kali Mirch Elaichi Shajeer Mirch Dalchini Lavang Dhania Zira Sowa Sonth Badi Saunf Methi Lassan Kulinjan Adrak Nimbu Kachhilka Jaiphal Javitri Neem Rai Ajwain Pyaz Ke Beej Kalimirch Khas-khas Saunf Kesar Imli Haldi Haldi         Hindi   Jowar Channa Channa Dal Besan Urad Roti Makai Lobiya Makai Ka Atta Moong Moon Dal Kuthlee Masoor Dal Basmati Mattar Arhar Dal Chawal Sabudhana Sooji Siwain Gehun Atta Maida          Hindi   Badam Kaju Naryal Nariyal Ka Doodh Moong Phalli Til          Hindi   Makhan Narial Ka Tel Ghee Tel         Hindi   Choti Gopi Tulsi Band Gobi Shelari Gowaar Phali Hara Dhania Lobia Karipatha Methi Sag Pudina Sarson Ka Sag Palak Kandey Patthey Imli Patte         Hindi   Chukandar Gajar Pyaz Chota Pyaz Alu Suran         Hindi   Petha Karela Baingan Simla Mirch Phool Gobi Makai Khira Mirchi Bhindi Bara Nimbu Sera Nimbu Tila Chhatto Kaddu Kishmish Gulab Jal Kewra Tamatar Khamir         Hindi   Gai Ka Doodh Makhan Laasi Paneer Panner Ghee Dahi         Hindi   Gai Ka Gosht Murga Murgi Ka Anda Khasi Ka Gosht Khasi Ka Jigar Bakri Ka Gosht Suar Ka Gosht Kalija         Hindi   Seb Kela Kajuphal Khajur Anjeer Angoor Amrud Bara Nimbu Aam Narangi Papita Nashpati Ananas Alubokhara Kishmish Tamatar

Tamil   Perungayam Brinji Yelai Tippali Karu Melagu Elakkai Karun Jeeragam Milagai Pattai Krambu Kothamalli Vidai Jeeragam Sataguppi Sukku Perun Jeeragam Venthiyam Poondu Arattai Inji Yelumichai Thol Jathik Kao Jathipathri Vepalai Kadugu Umum Vengaya Vidhai Milagu Kasakasa Poo Kungumap Poo Puli Manjal Manjal Thul          Tamil   Jowar Kothu Kadalai Kadalai Paruppu Kadalai Mavu Ulutham Paruppu Roti Makka Cholam Thattaip Payaru Makka Chola Mavu Pasi Payar Payathum Paruppu Kollu Mysore Paruppu Basmathi Pattani Tuvaram Paruppu Arisi Javvarisi Rawai Semiya Godumai Godumai Mavu Maida Mavu          Tamil   Badam Mundiri Paruppu Thengai Thenga Pal Nilak Kadalai Yellu          Tamil   Vennai Tengai Ennai Nai Ennai         Tamil   Kalakose Tulasi Muttai Kose Shelari Karamani Kothamalli Karamani Vedai Kari Veppilai Venthia Keerai Pudina Kadugu Ilai Pasalai Keerai Vengaya Thal Puli Ilai          Tamil   Beet Manjal Mullangi Vengayam Chinna Vengayam Urulai Kilangu Karnai Kilangu          Tamil   Vellai Pusinikai Pavakkai Kathiri Kai Kodi Milagai Kavipoo Makka Cholam Kakkari Kai Melagai Vendak Kai Periya Elumichai Karppurappul Elumichai Kalaan Parangik Kai Drakshai Paneer Vetiver Thakkali Khadi         Tamil   Pasum Pal Vennai More Paneer Palkatti Nai Thayiru         Tamil   Mattu Eraichi Koli Koli Muttai Attu Eraichi Attu Eeral Attu Eraichi Panni Eraichi Sembari Attin Eeral         Tamil   Ahpil Valai Palam Mundiri Pazham Pericham Palam Atti Palam Drakshai Koyya Palam Periya Elumichai Mambalam Narangi Palam Papalli Palam Berikkai Anasi Palam Alpagoda Drakshai Thakkali

Alu: Atta: Bhajjia: Bhajee: Bhindi: Biryani: Bhaturas: Chapati: Dal: Dosai: Dum: Garam Masala: Ghee: Kebabs: Kheema: Khorma: Kofta: Masala: Moilee: Naan: Paneer: Paratha: Pulao: Puri: Rasam: Rogan Josh: Roti: Samosa: Tandoori: Vindaloo:   Blanch: Blend: Braise: Chop: Dice: Drain: Fillet: Marinate: Puree: Shred: Sliced: Simmer: Stir:

Potato in Hindi. Wholemeal flour. Vegetables dipped in batter and deep-fried. Dryish mild vegetable curry. Ladies finger. Rich preparation of rice cooked with spices and ghee. Slightly leavened baked bread. Unfermented wheat bread. Lentils. Savoury south Indian pancake made with fermented batter. A process of cooking food from the above as well as below. Mixture of cloves, cinnamon, cardamom, pepper & cumin. Clarified butter. Savoury barbecue done on iron rod. Minced meat. Rich and thick light brown curry. Minced meatball. Indian condiments and spices. Seafood cooked in rich coconut flavour. Slightly leavened baked bread. Cottage cheese made by curdling milk with vinegar. Fried unleavened bread. Rice dish fried in fat and cooked. Deep-fried wheat flour bread. South Indian spiced soup. Red curry made with mutton. Bread. Indian pastry filled with spiced stuffing. Spiced meat cooked in tandoor oven. A sharp and hot curry of Goa Origins.   Cover food with boiling water for a while. Mix with little water and make it into paste. Cook slowly over low heat using moist. Cut into small pieces. Cut into cubes. Remove liquid. Meat without bones. Steep food in liquid or powder to add flavour. Thick and smooth pulp. Cut into narrow strips. A thin broad piece cutting. Cook slowly in liquid using low heat. Use circular movement to mix.