Glossary

Tamil : More
Telugu : Majiga
Hindi : Lassi

The liquid that remains after the butterfat has been removed from milk/cream by churning

Tamil : Badam paruppu
Telugu : Badam pappu
Hindi : Badam

Almonds are packed with nutrition- calcium, fiber, folic acid, magnesium, potassium, riboflavin and vitamin E.

Tamil : Pottukadalai
Telugu : Putnalapappu
Hindi : Dahlia

Tamil: Urulaikizhangu
Telegu : Bangaladumpa
Hindi : Alu

American: Beets
Hindi: Chukandar

The root of a seashore plant, can be boiled or baked or pickled or used as a salad. The juice can also be used to color food

American: Chayote
Tamil: Bangalore kathirikkai

Roughly pear shaped, somewhat flattened and with coarse wrinkles. It has a thin green skin fused with the white flesh, and a single large flattened pip. The flesh has a fairly bland taste, and a texture described as a cross between a potato and a cucumber. Has diuretic, cardiovascular and anti-inflammatory properties

Hindi: Rajma

English: Clarified butter
Tamil: nei
Telugu: nei
Hindi: ghee

Butter that has been slowly melted, thereby separating the milk solids (which sink to the bottom of the pan) from the golden liquid on the surface. This form of clarified butter is taken a step further by simmering it until all of the moisture evaporates and the milk solids begin to brown, giving the resulting butter a nutty, caramellike flavor and aroma. This extra step also gives ghee a longer life and much higher smoke point than regular clarified butter. Because the smoke point is raised to almost 375°F, ghee is practical for a variety of sautéing and frying uses. Although it originated in India, the best commercially available ghee comes from Holland, followed closely by products from Scandinavia and Australia. It’s quite expensive, but can be purchased in Middle Eastern, Indian and some gourmet markets. Whereas ghee was once made only with butter derived from water buffalo milk, today it can be made with any unsalted butter. Making it at home is not a difficult task, and flavored ghees are created by simply adding ingredients such as ginger, peppercorns or cumin at the beginning of the clarifying process. Tightly wrapped ghee can be refrigerated for up to 6 months and frozen up to a year.

Tamil: kondakadalai
Hindi: kabuli chenna

A round, irregular-shape, buff-colored legume that’s slightly larger than the average pea. chickpeas (also called garbanzo beans and, in Italy, ceci) have a firm texture and mild, nutlike flavor. they’re used extensively in the Mediterranean, India and the Middle East for dishes such as couscous and hummus. They’ve also found their way into Spanish stews, Italian minestrone and various Mexican dishes, and are popular in many parts of the Western and Southwestern United States. Chickpeas are available canned, dried and in some areas, fresh. They’re most commonly used in salads, soups and stews.

Hindi: tej patta

Also called laurel leaf or bay laurel, this aromatic herb comes from the evergreen bay laurel tree, native to the Mediterranean. Early Greeks and Romans attributed magical properties to the laurel leaf and it has long been a symbol of honor, celebration and triumph, as in “winning your laurels.” The two main varieties of bay leaf are Turkish (which has 1- to 2-inch-long oval leaves) and Californian (with narrow, 2- to 3-inch-long leaves). The Turkish bay leaves have a more subtle flavor than do the California variety. Bay leaves are used to flavor soups, stews, vegetables and meats. They’re generally removed before serving. Overuse of this herb can make a dish bitter. Fresh bay leaves are seldom available in markets. Dried bay leaves, which have a fraction of the flavor of fresh, can be found in supermarkets. Store dried bay leaves airtight in a cool, dark place for up to 6 months.