|
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 |
