GLOSSARY

I am going to continue with the glossary list today. And as the cute picture above suggests, its going to be about veggies. Ummm, yumm!! The important note - H in braces means name in Hindi, Te means name in Telugu ( one of the major South Indian languages).

Root Vegetables:

1. Potato - Aaloo (H), Bangaladumpa (Te)
2. Onion - Pyaz (H), Ulli paya (Te)
3. Garlic - Lahsun/Lassan (H), Velulli paya (Te)
4. Ginger - Adrak (H), Allam (Te)
5. Colocasia - Arvi/Arbi (H), Chemadumpa/Chemagadda (Te)
6. Carrot - Gaajar (H), carrot (Te)
7. Turnip - Shalgam (H),
8. Sweet Potato - Shakarkand (H), Chilakada dumpa (Te)
9. Beetroot - Chukunder (H),
10. Yam (elephant yam ) - Jami kand or Ratalu or Suran (H), Kanda (Te)
11. Radish / Daikon - Mooli (H), Mullangi (Te)
12. Tapioca root/ Cassava/ Yucca - Simla Aaloo (H), Pendalam (Te)
13. Celery - Ajmud/ Ajmoda (H), Vaamaaku (Te)

Vegetables:

1. Ash Gourd - Petha kaddu (H), Budida Gummadi kaya (Te)
2. Amaranth leaves - Chauli/ Chowli patte (H), Thotakoora
3. Aubergine/ Brinjal - Baingan (H), Vankaya (Te)
4. Artichoke - Hathi chak (H),
5. Asparagus - Shatwar/ Halyan (H),
6. Avocado - Makhan phal (H),
7. Broad/ Fava beans - Papdi lilva (H), Chikkudu kaya (Te)
8. Bitter gourd - Karela (H), Kakara kaya (te)
9. Bell Peppers/ Capsicum - Simla Mirch (H), Bangalore Mirchi (Te)
10. Bottle gourd/ Opo squash - Lauki/ Ghia (H), Anapa kaya/ Sora kaya (Te)
11. Cabbage - Bandh/Patta Gobhi (H), cabbage (Te)
12. Cauliflower - Phool Gobhi (H), cauliflower (Te)
13. Cluster Beans - Guar/ Guwar Phalli (H), Goruchikkudu kaya (te)
14. Corn - Makka/Makai (h), corn
15. Cucumber - Kheera (H), Dosakai (Te)
16. Chow-Chow/ Chayote squash - (h), Bangalore Katrikaya (Te)
17. Drumstick - Saijam/ Shinga Phalli (h), Mullakkada/ Munnakai (te)
18. Eggplant - see aubergine
19. Green Peas - Matar (H), Pachi Batani (te)
20. Fresh/ Frech beans - Pharas beans (H), beans
21. Ivy gourd/ Gherkin - Tindora/ Tindli (H), Dondakaya (te)
22. Jack fruit - Kathal (H), Panasa kaya (Te)
23. Lady's fingers/ Okra - Bhindi (H), Benda kaya (Te)
24. Mushrooms - Kukkur mutta/ Khumbi (H), Kukka(Putta) Godugulu (te)
25. Olives - Zetoon/ Jaitun (H),
26. Pumpkin - Kaddu (h), Gummadi kaya (te)
27. Ribbed/ Ridge gourd or Courgette - Turai or Tori (H), Beerakaya (TE)
28. Snake gourd - Chichinda or Chirchira (H), Potlakaya (te)
29. Spring onions - Hara Pyaz (H), Ulli kada (te)
30. Tomatoes - Tamatar (H), Tamata (te)

And those are some veggie translations for you. Of course, the list is in no way compelete, yet. In further postings I hope to put up names of fruits and dry fruits as well. And some indigenous vegetables have been left out just because I have never seen them in US markets. And looking at this list I understand for the first time - Indian vegetarian diet is truly the healthy way to live. With ample use of different pulses, legumes and beans, each meal provides a complete profile nutrition-wise. There is just so much variety of vegetables grown and each part of India has developed such distinctive cuisine based on it, that we don't miss meat. So let's make sure we eat these veggies to achieve better health. As the old adage goes " Health is Wealth". But more importantly, I say, "Health is Happiness".

pictures from google images. No copyright infringement intended.

GLOSSARY

Long time no write. Yes, this time it's been a very long gap before I could write here. I have so many things to write but I'll continue with my last thought based on my last blog entry. And that is a Glossary of items required in your pantry for Indian cooking. I have categorized them as basic and advanced depending on your interests and skills.

Basic Spices and Ingredients:

1. Jeera - Cumin seeds
2. Rai - Mustard seeds
3. Haldi - Turmeric powder
4. Hing - Asafoetida powder
5. Lahsun/Lassan - Garlic
6. Adrak - Ginger
7. Mirchi pd - Chilli/Cayenne pepper powder
8. Dhania - Coriander (cilantro) seeds
9. Hara Dhania - Cilantro (coriander) leaves, fresh
10. Pudina - Mint leaves
11. Kari patta/ Meetha neem - Curry leaves ( small leaves used sparingly for seasoning food)

Advanced Spices and Ingredients:

1. Elaichi - green Cardamom pods
2. Badi Elaichi - brown Cardamom pods (larger in size than green. Badi = Big)
3. Dalchini/ Dalcheeni - Cinnamon bark
4. Tej Patta - Bay Leaf
5. Khus-khus - Poppy seeds (tiny white seeds)
6. Sonf/Saunf - Fennel seeds/ Aniseeds
7. Shah/Sha Jeera - Caraway seeds
8. Ajwain - Carom seeds
9. Methi seeds - Fenugreek seeds
10. Kali Mirch - Black Pepper
11. Lal Mirch - Red Chilli peppers (whole, dried )
12. Hari Mirch - Green chilli peppers (whole, fresh)
13. Javitri/Japatri - Mace
14. Jaiphal - Nutmeg (both the above spices come from same tree but have distinct flavor)
15. Kalonji - Onion seeds/Nigella seeds
16. Laung/Lavang - Cloves
17. Chironji seeds - Cudpahnut seeds
18. Sonth/Saunth - Ginger (dry)
19. Gud - Jaggery
20. Til seeds - Sesame seeds

And those are the spices and common ingredients found in the average Indian kitchen. But this is not the end of the list. There is so much more to the Indian pantry and refrigerator that I am going to put up another list in a different post. And hope that it will be helpful for everybody who loves Indian food and want to make it. So keep coming back and find what you need right here. Hope that the link to penzeys spices will be an interesting browse.

picture courtesy almishipping.com No copyright infringement intended.