Indian/us Equivalents

Indian/us Equivalents Ingredients

Achar; Pickle	Jeera or Zeera; Cumin
Adrak; Ginger	Kabli chana; Chickpea
Ajwain or Ajowain; Lovage	Kaju; Cashew nuts
Aloo; Potato	Kala namak; Black Salt
Alsi; linseed	Kalongi; wild onion seeds
Am; Mango	Kesar or Zafron; saffron
Am chur; Mango Powder	Lasan; Garlic
Anardana; Pomegranate	Lavang; Cloves
Areca; Betel Nut	Makke; Cornflour
Asafoetida; Hing	Methi; Fenugreek
Aserio; Aniseed	Mirch; pepper
Ata or Atta; Chapatti flour	Namak; salt
Badia/badian; Star Anise	Nga-Pi; Shrimp paste
Badam; Almond	Neem/Kariphulia; Curry leave
Besan; Chickpea flour	Nigella; Wild Onion Seed
Bindi; Okra	Panch Phoran; 5-seed mixture
Brinjal; Aubergine/eggplant	Podina; Mint leaves/powder
Chawal; Rice	Rai; mustard seed
Chor magaz; Melon seeds	Rajma; Red Kidney beans
Cus cus; Poppy seed	Ruh gulab; rosewater
Dahi; Yogurt	Sarson Ka Sag; Mustard leave
Dalchini; Cinnamon	Saunf; Aniseed
Dhania; Coriander	Seenl; Allspice
Doroo; Celery	Singoda flour (buckwheat)
Elaichi; Cardamon, black,	Sonf or Soonf; Fennel seed
Gajar; Carrot	Sont or Sonth; Dry ginger
Ghanti chhap (ground millet)	Supari; Mixture of colored
Goor or Gur; Palm sugar	Tej Patia; Bay Leaves
Gram flour (Besan); Chickpea	Tej Patia; cassia leaves
Haldi; Turmeric	Til; sesame seeds
Imli; Tamarind	Tusci; Basil
Jaifal or Taifal; Nutmeg	Vark or Varak; Edible silver
Javatri; Mace

Instructions for Indian/us Equivalents

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

Main Ingredient: ShrimpCuisine: Uncategorized

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