Glossary of Terms


A B C D E F G H I J K L M
N O P Q R S T U V W X Y Z
 

B

Badam

Almond

Baghar

Heated Oil mixed with spices, poured over a prepared dish

Bamboo Shoots

Base of bamboo plants

Banana

Kela

Barfi

Indian sweet of dried milk ( Mawa)

Barley

Jou

Basil

Tulsi

Basmati rice

Authentic Indian long grained white rice

Baste

To moisten with gravy so as to prevent the object of cooking from drying

Batter

Soft, flat consistent mixture

Bay leaf

Tejpat

Bean Sprouts

Sprouted moong

Beating

Aerate the food.

Beetroot

Chacundar

Behl Patthar

Bengal quince, Stone Apple

Bell Pepper

Simla Mirch

Bengal gram

Chana

Bengal quince

Behl Patthar

Besan

Gram flour

Betel leaves

Paan

Bhaaji or Sabji

Any vegetable.

Bhajjia/Pakora

Deep fried dry dumplings

Bhat

Rice

Bhien

Lotus Stem

Bhutta

Corn on the cob

Bind

Join the food so that it stays together

Biryani

Rice Pilaf

Bitter gourd

Karela

Black Bean Sauce

Salted Soya beans, ground and mixed with flour and spices.

Black Cumin Seeds

Caraway Seeds

Black pepper

Kali Mirch

Black salt

Kala namak

Blanch

Putting in boiling water for a short time to remove skin & dirt.

Boiling

Cooking style: Food is cooked in the boiled water

Bottle gourd

Lauki, doodhi

Bread

Roti

Broad Beans

Kali sem ki Phalli

Broccoli

Name of vegetable. Looks like Gobhi but is dark green

Broiling

Cooking Style: Cooking by direct heat at top and bottom.

Butter

Makhan

Butter Milk

Chaas

Butter fruit

Makhanphal

 

Measurements

Conversion Charts