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

 

C

Cabbage

Patta Gobhi

Calabash cucumber

Turai

Canna edulus

Sabja

Cantaloupe

Kharbooja

Caraway Seeds

Black Cumin Seeds, Kala Jeera

Cardamom

Ilaichi

Carom seeds

Ajwain

Carrot

Gajar

Cashew nut

Kaju

Castor

Erandi

Catechu

Katha

Cauliflower

Phool Gobhi

Celery

Name of Vegetable. High fiber. Really healthy.

Chaas

Butter Milk

Chaat

Spicy Snacks. Fun to eat.

Chacundar

Beetroot

Chai

Tea

Chakotara

Pumelo

Chana

Bengal gram

Chana dal

Gram dal

Chapati

Indian flat-bread made with wheat flour, water, oil and salt.

Chauli

Amaranth

Chavleri

Amaranth

Chawal

Rice

Cheeni

Sugar

Chef

Skilled cook. Head of the kitchen.

Chestnut

Chota Akhrot

Chhonka

Heated Oil mixed with spices, poured over a prepared dish

Chhoti ilaichi

Green cardamom

Chichonda

Snake gourd

Chilguza

Pine nut

Chili

Mirch

Chili Oil

Ground Red chilly fried with Ghee

Chili Sauce

Ground Chilly mixed with vinegar and seasoning

Chiwda

Flaked and Beaten rice

Chop

Cutting fruit/vegetables into small sizes pieces

Chota Akhrot

Chestnut

Chukka Bhaaji

Red sorrel

Chutney

Indian sauces made with fruits, vegetables, and herbs.

Cilantro

Dhania. Coriander plant, also known as Chinese parsley.

Cinnamon

Dalchini

Citric acid

Nimbu essence

Clarified butter

Ghee

Clove

Lavang ( Laung)

Cluster Beans

Gowaar Phali

Coconut

Narial, Gola

Coconut Oil

Khopra /Narial Ka Tel

Colocasia

Arbi

Consistency

Way to describe the texture.

Corn kernel

Makai

Corn on the cob

Bhutta, makka

Corn flour

Cornstarch

Cottage cheese

Paneer

Cotton seed

Kapas

Cowpea

Lobia

Cream

Malai

Cucumber

Kheera

Cumin seed

Jeera

Curd

Dahi

Currants

Kishmish

Curry

Gravy / sauce

Curry leaves

Kadipatta

Curry powder

Mixture to make Curry

 

Measurements

Conversion Charts