Cooking Terms in English & Hindi with Description
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| Anise seed/Saunf | Aromatic seed from parsley family,related to dill,caraway,cumin & fennel. | ||||
| Arrowroot/Arrowroot | Used as a thickening agent in soups,pie fillings sauces,and feels like cornstarch. | ||||
| Asafoetida/Hing | Brownish colored resin spice used for seasoning | ||||
| Almond/Badam | Mainly used in Desserts adn for certain curries and fried rice. | ||||
| Apricot/Khumani | Used in Desserts | ||||
| Basil/Tulsi | Herb of the mint family used for flavoring. | ||||
| Bay leaf/Tejpatta | Dried green leaves used for flavoring rice and curries | ||||
| Baby Corn/Bhutta | Used in soups, fried rice, mostly in Chinese dishes. | ||||
| Buttermilk/Lassi | Used as a drink, slightly sweet sour taste | ||||
| Betel Leaf/Paan | Leaf eaten with lime after heavy meal,also used for worshipping by Hindu. | ||||
| Bottle gourd/Lauki | Green Vegetable used even for desserts | ||||
| Cinnamon/Dalchini | Spices used in curries, cakes, cookies. | ||||
| Cardamom/Elaichi | Spice used in Curries, desserts, and sweets. | ||||
| Cummin/Jeera | Spices used whole or powder in curries, for garnishing rice and vegetables. | ||||
| Caraway Seeds /Shahijeera | Spice used in soups, curries. | ||||
| Cashewnut/Kaaju | Dry nuts used for desserts and also for rice varieties as seasoning. | ||||
| Coconut/Narial | Used extensively in Curries, desserts, and for garnishing | ||||
| Cilantro/Coriander leaves | Herb from Parsley family used for garnishing, chutneys and curries. | ||||
| Coriander/dhania | Spice used in Curries,vegetables,biriyani | ||||
| Curry leaves/Kadipatha | Aromatic leaves used for seasoning. | ||||
| Clove/Lavang | Aromatic spice dark brown in color, used for seasoning, curries and rice varieties | ||||
| Cottage cheese/Paneer | Obtained from milk, used in breads, desserts and with curries. | ||||
| Cream/Malai | Used in desserts and curries for thickening and flavoring | ||||
| Currants/Kishmish | Used for fried rice and desserts. | ||||
| Cream/Malai | Used in desserts and curries for thickening and flavoring | ||||
| Clarified Butter/Ghee | Fat used instead of butter for all Indian cooking is done in ghee. | ||||
| Cauliflower/Phool Gobi | Vegetable, curries and for Gobi Manchurian | ||||
| Dates/Khajoor | Used for Chutneys,cakes, filling. | ||||
| Evaporated Milk/Mawa | Used in desserts for thickening curries | ||||
| Dates/Khajoor | Used for Chutneys,cakes, filling. | ||||
| Evaporated Milk/Mawa | Used in desserts for thickening curries | ||||
| Fig/Anjeer | Used as fruit or dried for desserts, Good for the heart. | ||||
| Flaked Rice/Poha | Used for snacks,savories and fried dishes | ||||
| Flour/Maida | All purpose flour used in many dishes. | ||||
| Fresh Cream/Malai | Used for snacks,savories and thickening in curries | ||||
| Fennel Seeds/Saunf | Cummin and aniseeds family used as mouth refreshner and also for pickles. | ||||
| Fenugreek seeds/methi | Used in curries and pickles | ||||
| Garlic/Lasan | Bulb the cloves and flakes are used in curries, chutneys and for seasoning. | ||||
| Ginger/Adrak | Rhizome used along with garlic mostly for garnishing, chutneys, curries. | ||||
| Gingely Seeds/Til | Dried seeds used in curries and also in making sweets. | ||||
| Green Gram /Moong | Lentils mostly sprouted used in salads, and side dish. | ||||
| Gram flour/Besan | Dried chick peas powder used as a batter for frying. | ||||
| Gram dal/channa dal | Lentil used for seasoning, snacks and savories | ||||
| Green Chilli/Hari Mirch | Used extensively in Indian cooking, for seasoning, curries, rice varieties. | ||||
| Horse bean/Urad Dal | Lentil used as a rising agent for rice cakes and also for making savories | ||||
| Horse Radish/Muli | Used for making flat bread/parathas, and also cooked as vegetable. | ||||
| Indian Gooseberry/Amla | Used for pickles,chutney,preserves and dried powder used for beauty treatment. | ||||
| Jaggery/Good | Unrefined sugar from sugarcane, used in desserts for sweetening. | ||||
| Kidney Bean/Rajmah | Lentils used in lot of dishes. | ||||
| Kashmiri Red Chilli/Red pepper | Used for curries. | ||||
| Mace/ Javitri | Spice-bark, used in making spicy rice and curries. | ||||
| Millet/Bajra | Used for making breads. | ||||
| Maize/ Makaa | Used for making breads and chapatis. | ||||
| Minced Meat/ Kheema | Used for making cutlets, ball curry etc. | ||||
| Mint/Pudina | Used in curries, chutneys for garnishing. | ||||
| Mustard seeds/Rai | Used in pickles, seasoning, for fish curry. | ||||
| Meat Grilled/Seekh | Meat used for making kababs. | ||||
| Nutmeg/ Jaiphal | Spice used for curries, rice. | ||||
| Oil/Tel | Oil/Vanaspati/Fat used for cooking. | ||||
| Okra/Bhindi | Vegetable also known as lady finger. | ||||
| Olive Oil/ Jaitoon Ka Tel | Used for cooking. | ||||
| Onion/Pyaaz | Bulb used in all cooking, either chopped or ground. | ||||
| Onion Seeds/ Kalonji | Used for sambhars, curries. | ||||
| Parsley/ Ajmoda | Similar to Cilantro, used as garnishing or salads. | ||||
| Poppy seeds/Kus Kus | Used for desserts, biriyani, non veg curries. | ||||
| Papaya/ Papita | Fruit rich in Vitamin A and C. | ||||
| Poppy seeds/Kus Kus | Used for desserts, biriyani, non veg curries. | ||||
| Pepper/ Kali Mirch | Spice used in Curries | ||||
| Pickle/ Achaar | Made with vegetables, fruits, fish and meat preserved with salt and oil used as a side dish. | ||||
| Pomegranate/Anar | Fruit used in Desserts, making yoghurt rice and seeds are used in some receipes. | ||||
| Rock Salt/ Kala Namak | Used for taste. | ||||
| Rind/ Chilka | Rind is used for flavoring in cakes and also for cake decoration. | ||||
| Semolina/Rava | Cream of wheat used in making desserts, snacks etc | ||||
| Spring onions/Hara pjay | Also known as Scallions used in salads, rice varieties or even as side dish. | ||||
| Semolina/Rava | Cream of wheat used in making desserts, snacks etc | ||||
| Soya curd/Tofu | Used along with vegetables, in soups. | ||||
| Vermicilli/Seviyan | Angel hair made out of wheat used for desserts, or snacks | ||||
| Sesame seeds/Til | Used in curries, chutneys,sweets. | ||||
| Saffron/Kesar | Dried flower strands,Used in pulao rice, desserts | ||||
| Tumeric powder/Haldi | Rhizome like ginger used in curries, meat varieties also in rice. | ||||
| Tamarind/Imli | Used in curries, chutneys, sauces | ||||
| Whole Wheat Flour/Atta-Gehu | Flour used to roll parathas,Chapatis,puris. | ||||
| Walnuts/Akrot | Dry fruits, used in desserts, rice varieties, salads etc | ||||
| Yam/Suran | Just like potatoes used for binding, cutlets, as a vegetables, even for making purees. | ||||
| Zucchini/Tori | Eaten raw in salads, or used in sambhars, vegetables | ||||
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