Indian Food

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Glossary of Indian Food Terms (J-L)

Jaee Oats
Jafran Saffron
Jagery, Goor, Gur Jaggery (Palm Sugar) or Molasses.
Jaifal, Jaiphal, Taifal Nutmeg
Jaitoon Ka Tel Olive Oil
Jaitoon, Jaitun Olive
Jalebi Indian dessert. A flour, milk powder and yoghurt batter pushed through a narrow funnel into deep oil producing golden curly crispy rings. Served cold or hot with syrup
Jalfrezi To sautee or stir fry
Jardaloo, Jardalu Apricot
Jaun or Jaw Barley
Javatri, Javitri, Javentry Mace
Jeera, Zeera Cumin. The white seeds are a very important spice in Indian cookery (ground or whole). The black seeds (Kala Jeera) are sweeter and used less often then the whote seeds.
Jimikand Indian Yam
Jinga, Jhinga, Chingri, Chemen, Sungat Prawns (Shrimps)
Kabli Chana, Kabuli Chana Chickpeas
Kachcha Aam Raw Mango (ie Green Mango)
Kachcha Kela Green Banana/Plaintain
Kaddu, Kadhu Pumpkin
Kadhai Karahi/Wok
Kadoo, Petha Ash gourd
Kajhoor Dates
Kaju, Kaaju, Kajoo Cashewnuts
Kakadi, Kakai, Kakari, Kakdi Indian, thin cucumber
Kala Black
Kala Chana Bengal Gram or Black Chickpea
Kala Draksh Currants
Kala Jeera, Shahi Jeera Black Cumin seeds, Caraway Seeds
Kala Namak, Sanchal Black Rock Salt
Kalchhi Spoon Ladle
Kale Channe Black channa
Kali Mirch Black Pepper (peppercorns)
Kali Seim ki Phalli Broad Beans
Kalmi shora Saltpetre
Kalonji, Kalongi, Kalaunji Onion seeds (Nigella Seeds)
Kamal Gatta Lotus seeds
Kamal Kakadior, Kamal Kakdi, Bhien, Bhen Lotus Stem
Kamal Kakri, Kamal Gatta Lotus root
Kamarkas Sage
Kamrak, Kumrak Star fruit, Carombola
Kand Root vegetable
Kanda, Pyaaz, Piaza Onion
Kandere Machli Sawfish
Kandey Ke Patthey Spring onions
Kapas Cottonseed
Kapoor, Kapur Camphor
Karahi, Karai, Korai Wok-like frying pan typically Cast Iron
Karchhi Flat metal spoon used for turning frying ingredients
Kardai, Kusumbha, Kusambar Safflower seeds
Karela Bitter gourd
Kari Patta, Curry Patta, Cadi Patta, Meetha Neem, Kadipatha Curry leaves
Karli Silver barfish
Karonda Cranberry, Natal plum
Kasani Chicory
Kashmir Chicken Whole chicken stuffed with minced meat.
Kasmi Saag, Kasmisaag Lettuce
Kasoori Methi, Kastoori Meethi Dry Fenugreek Leaves
Katai Machli White bait (Fish)
Kathal, Kat-hal, Cut-hal Jackfruit
Katori Small serving bowls. Typically used on a Thali (Silver Tray)
Kebab Skewered food cooked over charcoal in a Tandoor or BBQ
Keema, Kheema, Queema Minced meat curry
Keenu Tangerine
Kekra, Kenkra, Kekda Crab
Kela Banana
Kela ka Phool Plantain flower
Kesar, Zafran Saffron
Kesari Saffron (coloured)
Kewra, Kewda Screwpine flower essence
Khajoor, Khajur Dates
Khalla Musaria Grinding Stone, Pounder
Khameer Yeast
Khameer Yeast
kharbooja Melon musk, Cantalope
Khargosh Rabbit
Khas khas Poppy seeds
Khatta Sour or sharp
Khatta Sag, Khatta Bhaji Indian sorrel
Kheer Milk & Rice Pudding
Kheera, Kakri Cucumber
Khichree Generic term for Rice and Bean dishes
Khoomani, Khumani Khubani, Jardaloo Apricot
Khopra, Kopra, Nariyal Coconut
Khopre, Narial Ka Tel Coconut Oil
Khoya, Mawa Dried whole thickened milk
Khus Khus, Kus Kus Poppy seeds
Khusboo, Khush-boo, Sugandh Aroma / Essence (generic)
Kishmish, Kish-Mish, Kismis Generic term for dried grapes ie Currants, Raisins, Sultanas
Kofta Deep fried Meat or Vegetable Balls
Kokum, Cocum, Mangosteen A variety of plum, pitted and dried, prune-like and very sour
Korma, Kurma, Khorma Meat dish with cream or yoghurt
Kotu Buck wheat
Kulcha Baked Maida flat bread cooked in a Tandoor oven
Kulfi Indian ice-cream often flavoured with Fruit or Nuts
Kundru, Kunthroo, Goli, Tondli Gherkins
Lahsun, Lasan, Lasoon Garlic
Lal Mirch Red chilli, Cayenne Pepper
Lapsi Cracked wheat
Lassi, Lhassi Flavoured yoghurt and crushed ice drink - made Salty or Sweet
Laung, Lavung, Lavang Clove
Lilva A small oval-shaped bean
Limbu Lemon or Lime
Lobia, Lobhia, Chowli, Chola Black Eyed Peas
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