English/Hindi/Malayam Food Glossary

Vegetables


ENGLISH | HINDI | MALAYALAM


Baingan | Brinjal | Vazhuthinanga


Chuquander | Beet root | Beet root


Tulsi | Basil | Basil


Karela | Bitter gourd | Pavakka


Bari mirch | Capsicum | Capsicum


Bandh gobi | Cabbage | Cabbage


Phool gobi | Cauliflower | Cauliflower


Gajar | Carrot | Carrot


Gowar ki pali | Cluster beans | Cluster beans


Arvi | Colocasia | Colocasia


Hara dhania | Coriander leaves | Malliyila


Nariyal | Coconut | Thenga


Kakri | Cucumber | Vellarikka


Sahjan ki phati | Drumstick | Muringakka


Methi | Fenugreek | Uluva


Hara poodina | Fresh mint | Pudinayila


Mattar | Green peas | Green peas


Batva | Gogu | Gogu


Bhindhi | Ladies finger | Vendakkai


Nimbu | Lemon | Naranga


Kukar Moote | Mushroom | Koon


Pyaz | Onions | Ulli


Kele ka dhana | Plantain stem | Plantain stem


Kele ka phool | Plantain flower | Vazha Koombu


Aloo | Potato | Urulakizhangu


Kaddu | Pumpkin | Kumbalanga


Mooli | Radish | Mullanki


Hara kela | Raw banana | Vazhakkai

Torai | Ridge gourd | Ridge gourd


Chichinda | Snake gourd | Snake gourd


Soya beans | Soya Beans | Soya Beans


Palak | Spinach | Spinach


Sakkarkandh | Sweet potato | Madhurakkizhangu


Tapioca | Tapioca | Kappa


Tamatar | Tomato | Thakkali


Shal gam | Turnip | Turnip


Fruits

HINDI | ENGLISH | MALAYALAM


Sherba | Custard apple | Custard apple


Anjur | Figs | Figs


Amla | Goose berries | Nellikkai


Angur | Grapes | Munthiringa


Amuth | Guava | Perakkai


Jamun | Jambu fruit | Jamun


Kathal | Jack fruit | Chakka


Aam | Mango | Manga


Narangi,santhara| Orange | Orange


Pabitha | Pappaya fruit | Pappaya


Anannas | Pine apple | Kaithachakka


Kela | Plantain | Vazhakkai


Anar | Pommegranate | Pommegranate


Chiku | Sappotta | Sappotta


Bhel | Wood apple | Wood apple

Cereals and Pulses


HINDI | ENGLISH | MALAYALAM


Bajra | Bajra | Bajra


Jowar | Barley | Barley


Channa dal | Bengal gram | Kadalaparippu


Urad dal | Broken black gram | Uzhunnuparippu


Makai | Corn | Cholam


Lobiya | Cow gram | Cow gram


Makai ka atta | Corn flour | Cholapodi


Rajma | Dry red beans | Rajma


Besan | Gram flour | Kadala mavu


Maida | Flour | Maida


Channa Large | white gram | Kadala


Masoor dal | Lentil | Masoor parippu


Mung dal | Peeled broken green gram| Cherupayaru parippu


Baj re ka Atta | Millet flour | Millet flour


Sabudhana | Semolina | Semolina


Ragi | Ragi | Ragi


Tuar dal | Red gram dal | Thuvara parippu


Chaval | Raw Rice | Ari


Sooji | Sooji | Rava


Sevai | Vermicelli | Semiya


Chowly | White kidney beans | Van payaru


Sabut urad dal | Whole black gram | Uzhunnu


Sabut mung dal | Whole green gram | Cherupayaru


Gehu | Wheat | Gothambu


Papdi | Green beans | Green beans


Kuthlee | Horse gram | Horse gram


Jowar | Maize | Maize


Condiments and Nuts


HINDI | ENGLISH | MALAYALAM


Saunf | Aniseed | Perumjeerakam


Hing | Asafoetida | Kayam


Bddam | Almonds | Avanakku


Arrow root | Arrow root | Koova


Kali mirch | Black pepper | Kuru mulaku


Elachi | Cardamom | Elakkai


Dalchini | Cinnamon | Karuvapatta


Lavang | Cloves | Karayampoo


Dhania | Coriander seeds | Malli


Jeera | Cumin seeds | Jeerakam


Kadi patti | Curry leaves | Karivepila


kaju | Cashewnuts | Kashuvandi


Sonth | Dry ginger | Chukku


Methi | Fenugreek | Uluva


Lahsun | Garlic | Vellulli


Adarak | Ginger | Inji


Moongphali | Groundnut,Pea nuts | Kadala

Gur | Jaggery | Vellam


Nimbu kachhilka | Lemon rind | Lemon rind


Javithri | Mace | Mace


Raj | Mustard | Kaduku


Jaiphal | Nutmeg | Jathikka


Khus-Khus | Poppy seeds | Khaskhas


Puttani Dal | Roasted gram | Roasted gram


Lal mirch | Red chillies | Vattal mulaku


Kismish | Raisins Unakka | Munthiringa


Chivda | Rice flakes | Aval


Til | Sesame seeds | Sesame seeds


Kesar | Saffron | Saffron


Misri | Sugar candy | Sugar candy


Imli | Tamarind | Puli


Haldi | Turmeric | Manjal


Ajwain | Tymol Seeds | Ayamodakam


Miscellaneous

HINDI | ENGLISH | MALAYALAM

Matta | Butter milk | Moru


Dahi | Curd | Thairu


Gajar | Dates | Dates


Madhu | Honey | Then




Courtesy: keralarecipes, 

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Cooking Terms

Al dente


Description: Pasta cooked "to the tooth", until it's ready-to-eat but slightly firm to the bite.
Baking


Description: When food is cooked in an oven.
Basting


Description: To moisturise (brush, spoon or pour liquid) food so that it does not dry when it's being cooked.
Beating


Description: Mix ingredients with quick movements, with a spoon or with a grinder.
Blanching


Description: Immersing a food item in boiling water to partially cook, loosen the skin, etc. Timing is important (which is different for each item). E.g. if you blanch tomatoes, you cannot leave them in the hot water for more than a couple of minutes, as they will lose their firmness. Almonds on the other hand can be left till the water cools, as the skin will then come off easily.
Blending


Description: Mix two or more ingredients thoroughly.
Boiling


Description: Bring water to 100 degree centigrade.
Braising


Description: A cooking technique in which meat or vegetables are first browned and then cooked slowly at a low heat for a long period of time in a small amount of liquid. This process adds flavour and tenderizes the food.
Caramelise


Description: Stir in sugar over low heat until it liquefies and become a clear caramel syrup that usually looks golden or dark brown in color.
Cream


Description: To blend or beat butter or margarine and sugar together together to a fluffy and creamy consistency.
Cutting in


Description: A term applied to a method of combining fat and flour when making some kind of pastry
De-glaze


Description: To remove browned bits of food from the bottom of a pan by pouring some liquid (like wine, water or stock) into it. After frying or sauteing food, you can heat the liquid alongwith the remaining drippings, and this often becomes a sort of gravy or sauce.
Deep-Frying


Description: The food is immersed in hot oil and cooked. This method of frying is used in India for pakoras and puris.
Desiccation


Description: The process of drying or dehydrating food, e.g. desiccated coconut.
Devilled


Description: Usually applied to a method of cooking small joints, e.g. drum sticks of chicken. The food is highly seasoned and often marinated in a piquant sauce before frying or grilling.
Dice


Description: To finely chop.
Dough


Description: The name given to a foundation mixture of flour and liquid. Other ingredients are added according to the purpose of the dough.
Dredge


Description: To coat food in flour or breadcrumbs or cornmeal prior to being fried or sauted. The coating helps to brown the food and provides a crunchy surface.
Dusting


Description: To sprinkle with sugar or flour.
Egg wash


Description: To brush the top of a baked item, such as bread, lightly with a beaten egg.
Flambe a dish


Description: In a ladle (a deep spoon, large one which is used for serving soups or even a kadhchi) pour some alcohol - mostly rum or brandy. Heat this a little, light it and pour the flaming liquid over the dish. Usually it is heated and brought to the table and lit by a match, because it does not last long.
Fold in


Description: Combining ingredients by lifting and dropping a spoon, in order to incorporate air into the mixture. Eg, while making a sponge cake, you normally fold in the flour into the egg mixture.
Frying


Description: When food is cooked in fat or oil.
Garnish


Description: To decorate food with something that adds color and flavour.
Grate


Description: To reduce a large piece of food to coarse or fine threads by rubbing it against a serrated surface or a grater.
Gravy


Description: A thick sauce, usually made from pan drippings and other liquid, plus flour.
Grilling


Description: Food is placed on a grid iron over a fire, or in an electric grill. The grill bars are brushed with oil.
Grind


Description: To cut food into tiny particles by pushing through a food grinder, or by crushing with a mortar and pestle. Also can be accomplished in a food processor.
Infuse


Description: To extract flavor by steeping - herbs and vegetables are heated slowly in stock or milk to be used for some sauces in order to draw out the flavour. For sweet dishes, milk can be flavored by infusing a vanilla pod, piece of cinnamon stick, bay leaf, or lemon peel in the milk.
Julienne


Description: A term used to indicate a method of cutting vegetables and other food into thin strips about the length of a matchstick and 1/8 inch wide. Also used as a garnish gently cooked in butter.
Kneading


Description: To mix and press dough to make it elastic in consistency.
Marinate


Description: Allow chicken or meat or vegetables to stand in a flavored liquid, for a considerable length of time - to add flavor or to tenderize.
Meringue


Description: A mixture of stiffly beaten egg whites and granulated sugar, often used as a garnish when browned in the oven. It can also be made into small cakes and filled with cream.
Mince


Description: To cut or chop into very small pieces.
Mirepoix


Description: A mirepoix is a mixture of diced vegetables, carrots, onions and celery (sometimes with ham or bacon), usually sauteed in butter. Mirepoix is used to flavor stews, soups, stocks, etc. The usual mixture is 50 per cent onions, and 25 per cent each carrots and celery
Mix


Description: To combine ingredients in any way that evenly distributes them.
OTG


Description: It is an oven-toaster-grill. It performs all these functions. A microwave oven does not toast or grill unless it has dual functions, in which case it works like an oven when you put it on convection mode.
oz.


Description: ounce
Parboiling


Description: To boil vegetables until partially cooked
Pinch/dash


Description: Small, inexact amounts that basically add up to "to taste."
Poaching


Description: Cooking food that is partially or completely covered by a liquid, that is maintained at a temperature just below boiling point.
Preheat


Description: To set the temperature and heat the oven well before putting in the food to cook.
Punch down


Description: A term used in working with yeast-risen products. After letting the dough rise, one flattens it forcefully in the bowl before turning it out onto a floured board.
Rest


Description: In bread-making, to let the dough sit a few minutes before kneading more.
Rise


Description: In bread-making, to leave the dough in a warm place and allow to double in volume.
Roast


Description: To cook uncovered in an oven without adding any liquid.
Rubbing in


Description: Rubbing fat or butter with finger tips into flour. Normally you rub till the mixture till it looks like breadcrumbs.
Saute


Description: Quickly fry vegetables or meat in a small amount of fat over moderate heat.
Scald


Description: To heat a liquid just below boiling point.
Sear


Description: To seal in the juices of meat by quickly browning or charring the outside of meat at a high temperature.
Shallow-fat frying


Description: Fry food in very little oil. Usually used for pre-cooked food, or food that contains fat in itself (like bacon) or food that cooks quickly, likely omeletes.
Shred


Description: To slice finely.
Sift


Description: To put dry ingredients through a fine sieve.
Simmer


Description: To cook liquid below or just at the boiling point. You can see the bubbles rise to the surface.
Sprouting Lentils


Description: Soak whole lentils over night. The next day, drain out the water and transfer into a wide mouthed jar and tie a muslin cloth over it. Keep the jar at an angle, mouth side down,in a container. Pour water into jar and drain, at least three times a day, keeping jar back at an angle. Continue till they are of desired size.
Stew


Description: To simmer in a liquid.

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Cooking Tips: Miscellaneous

CLEAN PANS 
Add a tsp of vinegar to the water in an aluminium saucepan when steaming, to prevent discoloration of the pan.

BAKING POWDER
Baking powder consists of 2 parts of soda bicarbonate mixed with 1 part cream of tartar.

SOAP SAVER
Punch holes in the lid of a small tin. 
Throw odds and end of soap in this, swirl it around in water when you want soapy water washing up.

ORGANISED SHOPPING
Keep your shopping list posted on the refrigerator so that you can add items to it as and when you discover that they are little in supply.

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