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
 

M

Mace

Javitri

Maida

Plain flour

Makai

Corn kernel

Makhan

Butter

Makhanphal

Avocado, butter fruit

Makka

Corn on the cob

Malai

Cream

Mango

Aam

Margosa

Neem

Marinate

Steeping the food with oil, tenderizers, spices, seasonings etc.

Masala

Spices, herbs and other seasonings ground or pounded together.

Mashing

This is a method of breaking up soft foods for the purpose of giving them some shape or coating for further cooking.

Mash melon

Kharbooja

Masoor dal

Yellow Lentil

Matar

Peas

Mehandi

Henna

Methi

Fenugreek seeds

Milk

Doodh

Mince

Another version of grinding. Reducing a food item to its small units

Mint

Pudina

Mirch

Chilli

Molasses

Gud

Monosodium glutamate

Ajinomoto

Mooli

Radish

Moong

Green gram

Moong dal

Split green gram

Moongfali

Groundnuts

Morel Mushrooms

These are the most expensive of the dried mushrooms. But only a few should be used as they add quite a lot of flavor.

Mosambi

Sweet lime

Mulberry

Shehtoot

Mumurae

Puffed Rice

Muranka

Drumstick

Muranka Bhaaji

Drumstick leaves

Mushrooms

Goochi

Musli

Asparagus

Mustard Oil

Sarson Ka Tel

Mustard seeds

Rai

Mutter

Peas


Measurements

Conversion Charts