| ALOO |
| This is a term in hindi for Potato |
| APPAMS |
| Lacy thin pancakes in South Indian cuisine made from fermented rice batter. |
| ASAFOETIDA |
| Made from resinous plant gum. Used in minute quantities. |
| ATTA |
| Whole wheat flour used to make breads or rotis. |
| BAKING SODA |
| Bicarbonate of soda |
| BIRIYANI |
| A baked and steamed rice dish from Indian Moghul cuisine that contains layers of perfumed rice and spicy meat. |
| CAPSICUM |
| A large bell-shaped, sweet pepper,either red,green,yellow-orange or white in color. |
| DAL |
| Refers broadly to the wide family of split peas or lentils. |
| DHANIA |
| Coriander Leaves |
| JAGGERY |
| A light brown lump sugar with a strong natural caramel flavour. |
| JHEERA |
| Mustard Seeds |
| KADAI |
| A dish in the traditional two handled wok similar to a frying pan. |
| KOFTA |
| Meat or vegetable balls. |
| MAIDA |
| Wheat flour. |
| MASALA |
| A mixture of spices.Even termed as curry powder. |
| MUTTON |
| Lamb Meat. |
| PANEER |
| Fresh cottage chesse made throughout India and is a staple of Indian vegetarian cuisines. |
| PUDINA |
| Mint leaves. |
| RAVA |
| Known as Sooji in hindi. |
| SAUTE |
| Cookery term for stir frying in a sauce pan,fry-pan or tava with a little buteer or oil. |
| TANDOORI |
| A north Indian style of barbecuing spicy marinated meat and non-vegetarian foods in a clay oven. |
Not Listed