Aalu: Aalu is the Urdu language name For Potato.
Anardana : anar dana comes From two Urdu words, Anar means pomegranate (Fruit) and dana is the seed of pomegranate. This is a special spice which is added to the Food to make it sour and tasty. People First dry the seeds of pomegranate and then crush them into Fine powder.
Amchur Powder: Amchur powder is the Dry mango powder which is used in South Asian Cuisine to give sourness.
Button Mushrooms: Button mushrooms are also called Chinese mushrooms or champignons; they are small in size and are of white colour. They are available in tins also.
Bolognese Sauce: Bolognese sauce is a meat-based sauce for pasta originating in Bologna, Italy. Bolognese sauce is sometimes taken to be a tomato sauce but authentic recipes have only a small amount of tomato.
Besan: Gram Flour, used in many Gujrati Items and sweets.
Channa: Channa is the South Asian term For Garbanzo beans or Chick peas. These are often used in salads; appetizers and vegetarian + non- vegetarian curries. The chickpea (Cicer arietinum) (also garbanzo bean, Indian pea, ceci bean, bengal gram, Kabuli chana, konda kadalai, kadale kaalu, sanaga pappu, shimbra, Kadala) is an edible legume of the family Fabaceae, subfamily Faboideae. Chickpeas are high in protein and one of the earliest cultivated vegetables.
Chaandi ka Warq: Chaandi ka warq is special edible silver Foil which is used to decorate the top of any traditional sweet dish or mithai to give it a royal look.
Champignons: Chinese Mushrooms or Button Mushrooms.
Chaat: Chaat is a type of Salad which is a little bit spicy and is very Famous in South Asia.
Dough Maker’s Dough / Kitchen Mixer: Dough maker or kitchen mixer is one of the heavy kitchen gadgets. The dough made by this machine is very instant and very well processed. Read instruction For using in “Tips” page.
Daal: Daal means lentils.
Farfalle: Farfalle is a type of pasta. Commonly known as “bow-tie pasta,” the name is derived from the Italian word farfalla (butterfly). The “e” at the end of the word is the Italian feminine plural ending, making the meaning of the word “butterflies.”
Firni/ Kheer: This is a special kind of sweet dish which is made up of rice, milk, cardamom, nuts and sugar. This is served on any happy occasion in South Asia.
Fettuccine: Fettuccine (literally “little ribbons” in Italian) is a type of pasta popular in Rome. It is a flat, thick noodle made of egg and flour, similar to what is called tagliatelle elsewhere in Italy.
Fusilli: Fusilli is a small, thick, corkscrew shaped pasta. The word fusilli means “little spindles” in Italian. Green and red varieties of fusilli (or any pasta) are created by using spinach or beet juice, respectively, instead of water. There are also whole wheat versions of fusilli available.
Fusilli is not to be confused with the short, flattened, twisted pasta known as rotini.
Garam Masala Powder: Ground Spices,(When Cardamom, Big cardamom, cinnamon, cloves, peppercorns, bay leaves, cumin seeds, star spice, dry coriander are mixed and ground together they Form all spice powder or in South Asian terms Garam masala.
Gujrati: Gujrat is one of the Famous places in India and people living over here are called Gujratis. These people are mostly vegetarians and they have a big hand in research of vegetarian cuisine. Dhokla, Gujrati Curry, Thepla, Poha are some of the Famous dishes of Gujrat.
Garbanzo Beans: The chickpea (Cicer arietinum) (also garbanzo bean, Indian pea, ceci bean, bengal gram, Kabuli chana, konda kadalai, kadale kaalu, sanaga pappu, shimbra, Kadala) is an edible legume of the family Fabaceae, subfamily Faboideae. Chickpeas are high in protein and one of the earliest cultivated vegetables. Garbanzo Beans is the Mexican term For Channa or Chick peas. These are often used in salads; appetizers and vegetarian + non- vegetarian curries.
Ghee: Purified butter.
Gnocchi: Gnocchi is the Italian name for a variety of thick, soft noodle or dumpling. They may be made from semolina, ordinary wheat flour, potato, bread crumbs, or similar ingredients. The smaller forms are called gnocchetti.
Gnocchetti: Gnocchi is the Italian name for a variety of thick, soft noodle or dumpling. They may be made from semolina, ordinary wheat flour, potato, bread crumbs, or similar ingredients. The smaller forms are called gnocchetti.
Gobhi: Gobhi means Cauli Flower vegetable.
Haleem: Beef or any other meat cooked in the sauce of different grains is called Haleem. This is a one of the Famous dishes of Pakistan.
Instant chicken stock: This chicken stock is obtained by mixing chicken powder or chicken cube in water. It is low in Fat and low in calories. I usually use this stock For making curries and gravies.
Jheenga: Jheenga is the Urdu name For Prawn (seafood).
Kaddu or Loki: Bottle Gourd or winter melon is known as Kaddu in Urdu and Loki In Hindi.
Keema: Keema is the Urdu word For Mincemeat. Any sort of mincemeat is called Keema in Urdu.
Kasoori Methi: When Fenugreek leaves are dried and crushed, they Form kasuri methi. This is almost like Fenugreek seed or Fresh Fenugreek. People in South Asia use this in their Food to give a pure tandoori and curry taste.
Kheer / Firni: This is a special kind of sweet dish which is made up of rice, milk, cardamom, nuts and sugar. This is served on any happy occasion in South Asia.
Kachori: Kachori is a Savoury South Asian Donut stuffed with cooked Urad Daal or cooked Mincemeat or boiled, seasoned Potatoes.
Karele: South Asian term For bitter melon or Bitter Gourd.
Koyla : Coal. Urdu word for “Coal Fuel”.
Loki or Kaddu : Bottle Gourd or winter melon is known as Kaddu in Urdu and Loki In Hindi.
Lobya: Kidney Beans.
Lassi: Lassi is a Punjabi* Summer Drink made up of yogurt, milk, water and sugar and salt.
Methi Dana: Methi dana is the south Asian term used For Fenugreek seed. This is one of the Famous seeds or spices that people use in South Asian Food. It is used to temper the Food with Fenugreek smell even if it is off season.
Moong Daal: These are pure yellow coloured lentils which are very popular in South Asia.
Masoor Daal: These are reddish orange coloured lentils which are very sleek and are very popular is South Asia. Mostly moong daal and masoor daal are cooked together.
Mithai: Mithai is a special sort of sweets which is Full of variety and is very popular in South Asia.
Makhni: Butter tempered.
Mooli: White Turnip.
Oregano: It is a perennial herb which is used to season pastas and pizzas. It is particularly widely used in Turkish, Greek, and Spanish and in Italian cuisine. It is the leaves that are used in cooking, and the dried herb is often more flavourful than the fresh. It is often used in tomato sauces, fried vegetables, and grilled meat. Together with basil, it contributes much to the distinctive character of many Italian dishes.
Punjabi: Punjab is one of the biggest provinces of the sub – continent which is after separation divided into two parts; one is with Pakistan and the other one with India. Their culinary traditions and customs are almost same. Punjabis believe in purity and nature and that is why they are associated with pure natural products, like milk, butter and cheese, etc. And you will see a very prominent touch of these things in Punjabi cuisine too. So Punjabi Food is basically the taste of Punjab.
Peeled and Cooked Prawns: Peeled and cooked prawns are easily available in market in Frozen Form. They are pink in colour and are mostly used For cooking purposes.
Pulao: Rice cooked in aromas of different spices or in any stock. A Pakistani dish.
Peshawari: Peshawar is one of the Famous Northern Cities of Pakistan and people over here are called Pathans. These people live on mountains and hilly areas and they have a very different cuisine. They are non – vegetarians and love to eat beef and mutton in their own special way. Mostly they use pure animal Fats to make their Food and are very mild in case of spices. Peshawri Roti, Peshawri Chappal Kebab and Afghani boti and Afghani Kebabs are the Famous dishes of Peshawar.
Penne: Penne is a type of Pasta. Its shape is like whistles and is mostly available in dried Form.
Paratha: Paratha is a Punjabi Flat Bread, something similar to Chapatti or Tortilla but it is very oily and Fattening because it is cooked in oil or ghee*. This bread is sometimes stuffed but most of the time it is served as it is with lassi* or eggs.
Qeema: Mincemeat, Keema. South Asian Term For Mincemeat.
Rosemary: It is a perennial herb with fragrant evergreen needle-like leaves. It is native to the Mediterranean region.
Rotini: Rotini is a type of helix- or corkscrew-shaped pasta. The name derives from the Italian for twists. It is related to fusilli, but has a tighter helix, i.e. with a smaller pitch. It should not be confused with rotelle (“wagon wheel” pasta).
Raw Prawns: Raw prawns are available in Fresh Seafood markets; they are tailed and are of whitish, greyish colour. They are mostly used For Frying.
Rigatoni: Rigatoni is a form of tube-shaped pasta. It is larger than penne and ziti. Rigatoni is usually ridged and the tube’s end does not terminate at an angle, like penne.
Scallion: Scallion is the Greek word For spring onion or green onion.
Spaghetti: Spaghetti is long, thin, cylindrical pasta of Italian origin. A variety of pasta dishes are based on it, from spaghetti with cheese and pepper or garlic and oil to a spaghetti with tomato, meat, and other sauces. Spaghetti is made of semolina or flour and water.
Satay Sauce: Satay sauce is basically a Thai sauce. It is sweet and made up of crushed peanuts and spices. It can be used as pizza base sauce or marination or pizza topping.
Sultanas: Sultana is the dried Form of small green grapes. They are sweet and moist and are mostly used in Fruit cakes, Breads and cereals.
Shahi Tukde: Bread slices coated well in egg, milk and sugar mixture and then shallow Fried.
Shortening : Any kind of fat, animal fat, ghee*, butter, banaspati, oil.
Tadka: Tadka means to Fry something (some aromatic vegetables) in oil, butter or ghee and add that to something which does not have taste of its own. Like we temper daal with garlic, we temper Haleem with onions.
Tikka: Tikka means barbecue Flavour. It is the South Asian term For Barbecue Flavour.
Tawa: Flat pan, used to make chapattis and parathas in the Sub – Continent.
Tagliatelle: Tagliatelle are the classic pasta of the Emilia-Romagna region of Italy. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are typically about 0.65 cm to 1 cm (0.25 to 0.375 inches) wide.
Tabasco Sauce: Tabasco sauce is a brand of hot sauce made from tabasco peppers, vinegar, and salt, and aged in white oak barrels for three years. It has a hot, spicy flavor and is popular in many parts of the world.
Tukde: Pieces. Urdu word For “Pieces”.
Wok: An Asian cooking utensil.
Wild mushrooms: Wild mushrooms are jumbo size mushrooms, they are Fully bloomed ones. They are available in Fresh produce but not in tins.
Worcestershire Sauce: Worcestershire sauce or often referred to commonly as just Worcester Sauce, is a fermented liquid condiment used for flavouring many cooked and uncooked dishes, especially with grilled or barbecued meats. It is also used as an ingredient in the preparation of cocktails and drinks.
Zafran: Another name For Saffron.