Cooking Glossary

Spices
English	Tamil	Hindi
Turmeric	Manjal	haldi
Cinnamon	Patti	Dalchini
Coriander	Kothamalli	Dhania
Cordamom	Ellakaai	Elaichi
Asafoetida	Perungayam	Hing
Nutmeg	Jaathikaai	Jaiphal
Cumin	Seeragam	Jeera
Pepper	Milagu	Kali mirch
Saffron	Kunkuma poo	Kesar
Poppy seeds	Kasa Kasa	Khus Khus
Red Chilli	Sikapu Milakai	Lal mirch
Cloves	Kirambu	Lavang
Fenugreek	vendhayam	Methi
Chilli	Milagai	Mirchi
Mustard seed	Kadugu	Sarson
Fennel	Soombhu	Saunf

Herbs,Pulses and Grains
English	Tamil	Hindi
Basil	Tulsi	Tulsi
Coriander leaves	Kothamalli thalai	Hara dhania
Mint leaves	Puthiana elai	Pudina
Bay leaf	Birinjii elai	Tei Patta
Chick peas	Kondai kadalai	Channa
Spilt Channa peas	Kadalai Paruppu	Channa Dal
Rice	Arrisi	Chawal
wheat	Gothumai	Gehun
Green Dal	Paasi Paruppu	Moong Dal
Pigeon Peas	Toor Dal	Thoovaram Paruppu
Black gram	Urad Dal	Uluntham Paruppu

Dairy Products
English	Tamil	Hindi
Milk	pal	Doodh
Yoghurt	Thayir	Dahi
Buttermilk	More	Chaas
Clarified Butter	Nyei	Ghee
Cream	Paal Aadai	Malai
Butter	Vaenai	Makhan
Cottage Cheese	Paneer	Paneer

Flours and nuts
English	Tamil	Hindi
Wheatflour	Gothumai Maavu	Atta
All Purpose Flour	Maida Maavu	Maida
Chick pes flour	Kadalai Maavu	Besan
Rice Flour	Arrisi Maavu	Chawal flour
Corn flour	Sola maavu	Makkai ka Aata
Walnut		Akhrot
Almond	Badam	Badam
Cashewnuts	Munthiri Paruppu	Kaju
Ground nuts	Vaer Kadalai	Moongphali

Fruits and Vegtables
English	Tamil	Hindi
Mango	Maangai	Aam
Guava	Koiya Palam	Amrud
Pineapple	Annachi palam	Ananas
Pomegranate	madhulai	Anar
Grapes	Dhiraychai	Angoor
Banana	Vaazhai Palam	Kela
papaya	Papaali Palam	Papita
Apple	Apple	sev
Ginger	Inji	Adrak
Potato	Urulai Kilangu	Aloo
Eggplant/Brinjal	Kathirikaai	Baingan
Lady’s finger/Okra	Vendakaai	Bhindi
Carrot	Carrot	Gajar
Cauliflower	Cauliflower	Gobi
Cucumber	Velarikaai	Kakari
Pumpkin	Poosani kaai	Kaddu
Garlic	poondu	Lahsun
Peas	pattaani	Matar
Radish	Mulanki	Mooli
coconut	Thaengai	Nariyal
Lemon	Yaelumichai	Nimbu
Spinach	Palak	Keerai
Onion	Vengayam	Piaz
Tomato	Thakkali	Tamatar

Other Ingredients
English	Tamil	Hindi
Sugar	Sarkarai	Chini
Jaggery	Vellam/karumbu Sarkarai	Gur
Tamarind	Puli	Imli
Raisins	Thiratchai	Kismis
Honey	Then	Madhu
Spices	Masala	Masala
Salt	Uppu	Namak
Semolina	Ravai	Sooji
Oil	Ennai	Tel
Egg	Muttai	Anda

Glossary of Cooking Terms
Bake	To cook by dry heat,usually in the oven.
Baste	To moisten foods during cooking with pan drippings or special sauce to add flavor and prevent drying.
Batter	A mixture Containing flour and liquid,thin enough to pour.
Beat	To mix rapidly in order to make a mixture smooth and light by incorporating as much air as possible.
Blanch	To incorporate two or more ingredients thoroughly.
Boil	To heat a liquid until bubbles break continually on the surface.
Broil	To Cook on a grill under strong,direct heat.
Chop	To cut solids into pieces with a sharp knife or other chopping device.
Cream	To soften a fat,especially butter,by beating it at roon temperature.Butter and sugar are often creamed together,making a smooth,soft paste.
Dissolve	To cause a dry substance to pass into solution in a liquid.
Fillet	A fillet is the piece of flesh after it has been boned.
Fry	To cook in hot fat.To cook in a fat is called pan-frying or Sauteing.
Garnish	To decorate a dish both to enhance its appearance and to provide a flavorful foil.
Grill	To cook on a grill over intense heat.
Knead	To work and press dough with the palms of the hands.
Marinate	To flavor and moisturize piece of meat/vegetable by soaking them.
Mince	To cut or chop food into extremely small pieces.
Peel	To remove the peels from vegetables or fruits.
Roast	To cook by dry heat in an oven.
Saute	To cook and/or brown food in a small amount of hot fat.
Simmer	To cook slowly in low flame.
Stew	To simmer slowly in a small amount of liquid for a long time.
Stir	To mix ingredients with a circular motion until well blended or of uniform consistency.
Toss	To combine ingredients with a lifting motion.