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
 

S

Saag Curry

Curried dish made from Mustard greens

Sabja

Canna edulus

Sabji

Vegetables

Safflower

Kardi, Kusumbar

Safflower seeds

Kardai, Kusumbha

Saffron

Kesar

Salad leaves

Slat Patta, kasmi sag

Salad leaves

Gulsuchal

Salt

Namak

Sambar

Lentil curry form the south India. Served as an accompaniment with "Idli" and "Dosa".

Samosas

Deep-fried pastry appetizers filled with vegetable or meat mixtures.

Santra

Orange

Sarson Ka Tel

Mustard Oil

Saunph

Aniseed, Fennel Seeds

Sauté

To toss and cook food in a shallow pan

Sabe

Apple

Scooping

To shape a fruit, vegetable or ice-cream in spherical shape for decorative food presentations, using a scooper.

Screw pine

Kewra

Seekh Kebab

The word "Seekh" in Hindi means skewer. Seekh kebab means kebabs on a skewer.

Semolina

Sooji, Rava

Sesame

Til

Seviyan

Vermicelli

Shahad

Honey

Shakarkand

Sweet potato

Shallots

Mainly used in sauces, the elongated variety tends to be stronger in flavor.

Shallow frying

Cooking Style: Oil in the bottom of frying Pen.

Shehtoot

Mulberry

Singada

Water Chestnuts

Shred

To cut into fine long pieces

Sichuan Pepper

This spice is not a species of pepper, though it does have a peppery taste.

Sift

To pass dry ingredients through a fine sieve.

Silver Leaves

Varak

Simla Aloo

Tapioca

Simla Mirch

Bell Pepper

Simmer

Cooking Style: Gentle cooking. Low heat.

Sinapis

Kali Rai

Singdana Tel

Groundnut Oil

Sirka

Vinegar

Skewer

A long metallic or wooden solid-cylindrical accessory with one end pointed and other flat or has handle. Used for barbecuing

Slat Patta, kasmi sag

Salad leaves

Slice

Cutting any ingredient into thin pieces lengthwise.

Slit

Putting a cut on a food object in a manner such that the opposite side remains intact.

Snake gourd

Chichonda

Snow Peas

Also known as Mange tout. Early varieties of peas, which have very tender pods.

Sooji

Semolina

Saunth, Adrak

Ginger

Sootmooli

Asparagus

Sorghum

Jowar

Soy Sauce

It is made from fermented soy beans, salt, yeast and sugar.

Soya Bean Paste

Ground Soya beans are seasoned and flavored with chilies, sugar and salt.

Spinach

Palak

Spit roasting

Cooking Style: Cooked with direct contact of flame/heat.

Split black gram

Urad dal

Split green gram

Moong dal

Spring onions

Kandey Ke Pattey

Sprouted moong

Bean Sprouts

Star anise

Dagad Phool

Star gooseberry

Harfi

Steaming

The food is surrounded by steam, normally covered, produced by some liquid.

Stewing

Cooking of food in liquid at simmering point, (mostly covered) for long time

Stir-fry

To cook small pieces of food in very little fat, tossing constantly over high heat, usually in a wok.

Stock

It is an aromatic and nutritive liquid extracted by boiling bones, spices and/or vegetables with water.

Stone apple

Behl Patthar

Sugar

Cheeni

Sugarcane

Ganna, Oos

Sunflower

Surajmukhi

Surajmukhi

Sunflower

Suvabhaji

Dill weed

Sweet lime

Mosambi

Sweet potato

Shakarkand

Sword beans

Talwar phalli


Measurements

Conversion Charts