Glossary

Tamil : Kalkandu
Hindi : Mishri

A hard confection that is made by cooling a concentrated sugar syrup into large clear crystals around a piece of string or a stick.

Tamil : Pottukadalai
Telugu : Putnalapappu
Hindi : Dahlia

American: Cream of wheat
Tamil: Ravai
Telugu: Rava
Hindi: Sooji

Semolina is coarsely ground grain, usually wheat, with particles mostly between 0.25 and 0.75 mm in diameter. The same milling grade is sometimes called farina, or grits if made from maize. It refers to two very different products: semolina for porridge is usually steel-cut soft common wheat whereas “durum semolina” used for pasta or gnocchi is coarsely ground from either durum wheat or other hard wheat, usually the latter because it costs less to grow

Hindi: Rajma

Tamil: Mulangi
Hindi: Mooli

Tamil: Pori
Telugu: Murmuralu
Hindi: Murmure

Puffed rice is usually made by heating rice kernels under high pressure in the presence of steam. Puffed rice is used in snack foods, various breakfast cereals, and is also a popular street food in various parts of the world.

Tamil: Kadugu
Telugu: Aavaalu
Hindi: Rai

Black mustard seeds are hotter than the white, used widely in South Indian cuisine. Mustard seeds can be stored for up to a year in a dry, dark place and powdered mustard for about 6 months.

Tamil: Dratchai
Hindi: Kishmish

In the most basic terms, a raisin is simply a dried grape. All raisins can be stored tightly wrapped at room temperature for several months. For prolonged storage (up to a year), they should be refrigerated in a tightly sealed plastic bag. Raisins can be eaten out of hand, as well as used in a variety of baked goods and in cooked and raw dishes. They have a high natural sugar content, contain a variety of vitamins and minerals and are especially rich in iron.

Tamil: arisi
Telugu: biam
Hindi: chaval

After wheat, rice is the most widely cultivated cereal in the world. Rice is always eaten cooked, either hot or cold, as a sweet or savoury dish. Asia is the largest consumer of rice in the world. There are 2 main types of rice – the long grained rice (Indica), which has long grains that remian separate after cooking and the short grained rice (Japonica) with round grains that tend to stick together when cooked. Rice is classified according to the type of processing it receives after harvest