Glossary

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Condiments & Nuts

Almonds                           Badam
Aniseed                             Saunf / Badishep
Arrowroot                         Ararot
Asafoetida                        Hing
Saffron                              Kesar
Bay Leaf                            Tej / Tamal Patta
Pepper Cons                     Kali Miri
Caraway seeds                 Shahijeera
Cardamoms                     Elaichi
Cashew nuts                    Kaju
Cinnamon                        Dalchini
Cloves                               Lavang
Coriander seeds              Sukha Dhania
Cumin seeds                    Jeera
Curry leaves                    Kadhi patta
Dry Ginger                       Sonth
Fenugreek                        Methi
Garlic                                Lasun
Ginger                               Alae / Adrak
Groundnut                       Singdana
Jaggery                             Gud
Lemon rind                      Nimbu ka Chhilka
Mace                                 Javitri
Charonji                           Charoli
Nutmeg                             Jayphal
Onion seeds                     Pyaz ke Beej
Parsley                              Ajmooda ka Patta
Poppy seeds                     Khus Khus
Raisins                             Kishmish
Currents                           Manuka
Sesame seeds                  Til
Sugar candy                     Mishri
Tamarind                         Imli
Tumeric                            Haldi
Mustard                            Rai / Mohari
Tymol seeds                     Ajwain
Vinegar                             Sirka
Butter                                Lonee
Curd                                  Dahi
Mango Powder                Amchur
Baking Powder                Pakane ka soda
Coconut                            Narial
Dates                                 Khajur

Cereals & Lentils

Barley                                Jau
Bengal gram                    Chana Dal
Broken Black gram         Urad Dal
Field beans                      Val
Corn                                  Makai
Chickpeas                         Kabuli Channa
Dry Red beans                 Rajma
Broken Wheat                 Gavache Satva
Lentil                                Masoor Dal
Broken green gram         Moong Dal
Broad beans                     Ghewda
Semolina                          Sooji / Rawa
Red Gram                         Tuvar Dal
Vermicelli                         Sevian
Whole Black gram          Sabut Urad
Whole Green gram         Sabut Moong
Black Eyed beans            Chowli
Gram Flower                   Besan
Flour                                 Maida
Cornflour                         Makai ka Atta
Finger Millet                   Nachni / Ragi
Pearl Millet                     Bajra
Sorghum                          Jowar

Fruits

Apples                               Sev
Apricots                            Jardalu / Khubani
Banana                             Kela
Fig                                     Anjeer
Grapes                              Angoor
Guava                               Peru
Mango                              Aam
Orange                              Santra or Narangi
Papaya                              Papita
Peaches                            Aaru
Pears                                 Naspati
Pineapple                         Ananas
Custard Apple                 Sitaphal
Pomegranate                   Annar

Vegetables

Beetroot                            Chuquander
Spinach                             Palak
Brinjal                               Baingan
Cabbage                            Band Gobi
Cauliflower                      Phool Gobi
Carrot                               Gajar
Capsicum                         Bari Mirch
Thyme                              Ajwain ka Patta
Colocasia leaves              Arvi ka Patta
Coriander / Cilantro leaves             Kothmir / Hara Dhania
Basil leaves                      Tulsi ke Panne
Cucumber                        Kakri
Drumstick                        Shenga
Gherkin                            Tendli
Fenugreek leaves            Methi ka Patta
French beans                   Pharas Been
Fresh mint                       Hara Poodina
Green peas                       Matar
Ladies Finder                  Bhendi
Mushrooms                     Kukar Moote
Onions                              Pyaz
Pumpkin                          Kaddu
Radish                              Mooli
Ash Gourd                       Kohala
Bitter Gourd                    Karela
Snake Gourd                   Chichinda
Bottle Gourd                   Dudhi
Ridge Gourd                    Torai
Spring Onion                  Hari Pyaz
Turnip                              Shalgam
Tomato                            Tamatar
Yam                                  Suran
Brinjal                              Baingan
Capsicum                         Bhopli Mirch
Green Chillies                 Hari Mirchi
Beans                                Sem

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Grains

Quinoa

Quinoa (say KEEN-wah) is the wonder grain: high in protein, gluten-free, easy to digest, and quick to cook. Be sure to rinse it before cooking; quinoa is coated in saponin, a natural bitter-tasting insect repellent. Rinse and drain it, then cook it like pasta (in a large pot of boiling water) or rice (two parts water to one part grain). It makes a delicious breakfast (with sweet or savory additions), pilaf, and salad; it can also be added to baked goods.

Red Quinoa

Red quinoa is similar to the other quinoa varieties: high in protein, gluten-free, easy to digest and quick to cook. Red quinoa is predominately grown in Bolivia; other quinoas come mostly from Bolivia, Peru and Ecuador (and more recently, the United States). Rinse and cook red quinoa as you would other varieties: for breakfast, in salads, and mixed in with other grains for polenta and pilaf-like side dishes.

Amaranth

Like quinoa, amaranth is considered a pseudocereal (technically not a grain). Amaranth is gluten-free, high in protein, and contains lysine (making it a complete protein). Amaranth grains can be cooked whole in a pot, rice cooker, or pressure cooker for a breakfast porridge or savory “polenta.” Bake cookies or breads with amaranth flour (purchased in bulk or made by grinding the seeds in a spice grinder) combined with a gluten flour.

Barley (Jau)

Barley has an especially tough hull, which when stripped removes some of the bran. There are hull-less varieties, most commonly found in natural-food stores and by mail order. Scotch barley and barley groats retain more of their bran than pearled barley. Barley contains beta-glucan, a soluble fiber attributed to lowering cholesterol, and protein comparable to wheat; it is not gluten-free. Barley is a versatile grain, good in soups, risotto, and grain salads.

Sorghum (Jowar)

You may be familiar with sorghum molasses, which, as it turns out, is made from the non-grain variety of sorghum. The grain variety of sorghum is a good source of protein and is gluten-free. Similar to millet in texture, sorghum benefits from being toasted first before cooking. Sorghum can be cooked into porridge, ground into flour for baking, or popped like popcorn: heat a small amount of oil in a pot, add sorghum, cover, and cook until all the grains are popped.

Finger Millet (Nachni / Ragi)

Finger millet, Eleusine coracana L. The colour of grains may vary from white through orange-red deep brown and purple, to almost black. It is an important staple food in parts of eastern and central Africa and India. It is praised for its unique diet for reducing weight (least fat containing grain) and also good for diabetes , hyper cholesterol and triglycerides. It is one of the most healthy foods due to its rich content of nutrients.  Finger millet is especially valuable as it contains the amino acid methionine, which is lacking in the diets of hundreds of millions of the poor who live on starchy staples such as cassava, plantain, polished rice, or maize meal. Finger millet can be ground and cooked into cakes, puddings or porridge.

Pearl Millet (Bajra)

Pearl Millet, Pennisetum Glaucam, is non-transgenic and has no gluten. It is high in Omega 3 content, and contains protein from 12% to 15%. It has hgh oil content from 3% to 6% and is Aflatoxin free and Tanin free.

Oats

Oat groats are hulled oat kernels, in their purest form before rolled, steel-cut, or milled into flour. Unlike many grains, oats are rarely processed to remove their germ and bran, making them a whole grain in most permutations. Higher in protein than most types of wheat, oats contain B vitamins and beta-glucan, a soluble fiber attributed with cholesterol-lowering properties. Sweet and nutty, oat groats make a delicious breakfast: boil one part oats to two parts water for about 40 minutes.

Buckwheat

The name buckwheat is a misnomer, as this grain is neither a wheat nor a buck; buckwheat seeds (or berries) come from a flowering plant in the rhubarb family. Kasha (or kashi) are toasted buckwheat groats (grain kernels that have their tough outer hull removed), most commonly cooked into hot cereal. Buckwheat flour makes tasty pancakes, blinis, and bread; it is the primary ingredient in soba noodles. Gluten-free.

Kamut

Kamut is the only grain I know of with a trademark, and because of the trademark it’s always organic. It’s an ancient, or heirloom, wheat grown in Montana, high in protein and vitamin E. Some describe it as buttery; I think it’s rather sweet. As grits, it makes a tasty hot cereal. You’ll find it in every form you find wheat: berries, cracked, rolled, flakes, puffed, and ground into flour.

Polenta

Polenta and grits may sound as disparate as Italy and the South, but they’re both ground corn, as is cornmeal. They differ in how they’re ground (both the method and the fineness of the grind). Avoid de-germinated cornmeal (the germ has been removed to increase its shelf life), as it’s not a whole grain. Polenta makes a delicious base for sauces (ragu, mushroom, gorgonzola) and sausages; it’s also good grilled or layered into lasagne-like dishes.