Indian/U.s. Equivalents

Course : Curry
Serves: 60
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Ingredients:

1 medium achar -- pickle
1 teaspoon adrak -- ginger
1 teaspoon ajwain or ajowain -- lovage
1 medium aloo -- potato
1 teaspoon alsi -- linseed
1 medium am -- mango
1 teaspoon am chur -- mango powder
1 teaspoon anardana -- pomegranate
1 teaspoon areca -- betel nut
1 teaspoon asafoetida -- hing
1 teaspoon aserio -- aniseed
1/4 Cup ata or atta -- chapatti flour
1 bunch badia/badian -- star anise
1 bunch badam -- almond
1/4 Cup besan -- chickpea flour
3 medium bindi -- okra
1 medium brinjal -- aubergine/eggplant
2 Cup chawal -- rice
1 bunch chor magaz -- melon seeds
1 teaspoon cus cus -- poppy seed
1 Cup dahi -- yogurt
1 teaspoon dalchini -- cinnamon
1 teaspoon dhania -- coriander
1 medium doroo -- celery
1 bunch elaichi -- cardamon, black, brown, green, or white
1 medium gajar -- carrot
1 tablespoons ghanti chhap -- (ground millet)
1 tablespoons goor or gur -- palm sugar
1 Cup gram flour -- (besan), chickpea
1 teaspoon haldi -- turmeric
1 teaspoon imli -- tamarind
1 teaspoon jaifal or taifal -- nutmeg
1 teaspoon javatri -- mace
1 tablespoons jeera or zeera -- cumin
1/2 Cup kabli chana -- chickpea
1/2 Cup kaju -- cashew nuts
1 teaspoon kala namak -- black salt
1 teaspoon kalongi -- wild onion seeds
1 dash kesar or zafron -- saffron
3 cloves lasan -- garlic
3 whole lavang -- cloves
1 tablespoons makke -- cornstarch
1 teaspoon methi -- fenugreek
1 teaspoon mirch -- pepper
1 teaspoon namak -- salt
1 tablespoons nga-pi -- shrimp paste
1 bunch neem/kariphulia -- curry leave
1 teaspoon nigella -- wild onion seed
1 teaspoon panch phoran -- 5-seed mixture
1 teaspoon ina -- mint leaves/powder
1 teaspoon rai -- mustard seed
1 can rajma -- red kidney beans
1 tablespoons ruh gulab -- rosewater
1 bunch sarson ka sag -- mustard leave
1 teaspoon saunf -- aniseed
1 teaspoon seenl -- allspice
1 Cup singoda flour -- (buckwheat)
1 teaspoon sonf or soonf -- fennel seed
1 bunch sont or sonth -- dry ginger
1 bunch supari -- mixture of colored -- seeds to chew after a meal
1 bunch tej patia -- bay leaves
1 bunch tej patia -- cassia leaves
1 teaspoon til -- sesame seeds
1 bunch tusci -- basil
1 package vark or varak -- edible silver or gold foil
 

Preparation / Directions:

Collected from posts on Rime and Fido cooking echoes by HOWARD KARTEN, DIANE LAZARUS, and BOB WILSON.


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