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India
Menu Guide
Biryani: Meat and rice dish
Boti Kabab: Marinated lamb kabobs cooked in a tandoor
Cardamom: Seed with aromatic flavor - 4 whole pods make 1/4 teaspoon ground cardamom
Coriander: Available as a ground spice (ground coriander seeds) or fresh coriander leaves (also known as cilantro)
Chili Peppers: Jalapenos and milder Anaheim chili peppers
Chutney: Fresh relishes made with fruits, vegetables, and herbs
Dal: Dried beans, peas, and lentils - Can also be used to describe a dish prepared with legumes (such a creamy lentil soup)
Ghee: Clarified butter used in sauteeing and less commonly for deep frying
Gulab Jamun: Deep-fried cake balls served with aromatic syrups
Koftas: Lamb meatballs
Korma: Rich nut-based sauce used in lamb dishes
Kulcha: Flatbread often stuffed with onion or vegetables (potatoes and cilantro)
Kulfi: Sweet, aromatic ice cream made from pistachios
Masala: Spice mixture
Mattar Paneer: Curried peas (mattar) with cubes of paneer
Moghlai Kabab: Skewered lamb
Murgh Kari: Curried chicken
Naan: Flatbread made from wheat and baked in a tandoor
Pakoras: Deep-fried vegetables snack first dipped in chick-pea batter
Palak: Spinach
Paneer: Home-made cheese similar to firm ricotta
Paratha: Whole-wheat flatbread - sometimes meat-filled
Poppadums: Thin wafers made from lentils
Pulau: Indian version of pilaf
Puris: Deep-fried whole-wheat flatbreads
Raan: Leg of lamb marinated in yogurt-based masala
Rayta: Vegetable and yogurt salad
Roghan Josh: Rich lamb curry
Saag Curry: Aromatic curried dish made from greens (saag)
Saffron: An expensive yet important herb collected from the crocus flower - has a distinct flavor and also imparts orange color
Samosas: Deep-fried pastry appetizers filled with vegetable or meat mixtures
Sultana: Golden raisins used in Indian cooking
Seekh Kabab: Kabobs of ground lamb cooked in a tandoor
Tamarind: pulp of a fruit that resembles gigantic vanilla beans with a distinct sour-sweet flavor - used in marinades, sauces, and chutneys
Tandoori murgh: Chicken (murgh) cooked in a tandoor
Tikka kabobs: Skewered boneless chicken cutlets (tikka) cooked in a tandoor
Turmeric: slightly bitter ocher-yellow powder ground from boiled and dried rhizome
Wet Masala: A thick marinade "paste" for meats
Yogurt: Adds important texture and flavor to dishes - use plain yogurt for home-cooking |
India |
| Background
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| What to Eat
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| Indian recipes: |
| from Kate's Global Kitchen |
| Easy, Exotic Indian Buffet for Eight
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| Spicy Chaat & a Cuppa Chai
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| The Dal Call: Indian Comfort Food
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| More Indian recipes: |
| Bean Salad |
| Chick Pea Pancakes |
| Chicken Curry |
| Creamed Curried Spinach with Cheese |
| Creamy Curried Beans |
| Cucumber Salad |
| Curried Potatoes and Peas |
| Curry Powder |
| Fresh Mango Chutney |
| Grilled Skewered Lamb |
| Indian Cheese |
| Saffron Rice |
| India: Main Page
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