English- Hindi – Equivalent Terms of Various Food Materials
Vegetables
English Hindi
Bitter gourd Karela
Brinjal Eggplant
Cabbage Band gobi
Capsicum Shimlai mirch
Carrot Gajar
Cauliflower Phool gobi
Coriander leaves Dhaniapatta
Cucumber Khira
Mint Pudina
Mustard leaves Sarso ka saag
Pumpkin Kaddu
Radish Moolie
Spinach Palak
Turnip Shalgam
Water chestnut Paani singara
Apple Sev
Apricot Khoomani
Banana Kela
Custard apple Sharifa
Grapefruit Chakorta
Grapes Angoor
Guava Amrood
Lemon Nimbu
Mango Aam
Papaya Papita
Peaches Arhoo
Pineapple Anaras
Plum Aloobokhara
Pomegranate Anar
Sweet lime Musambi
Asafoetida Hing
Bay leaf Tejpatta
Cardamom Elachi
Cinnamon Dalchini
Cloves Laung
Coriander Dhania
Cumin Zira
Fennel Saunf
Fenugreek Methi
Hot spices Garam masala
Mace Javitri
Nutmeg Jaiphall
Oregano Ajwain
Red Chillies Lal mirch
Turmeric Haldi
ii) Bel
iii) Cod
iv) Herring
v) Salmon
vi) Sole
vii) Turbot
viii) Trout
ix) Pomfret
x) Beckti
xi) Rohu
xii) Katla
i) Snails
ii) Oysters
iii) Lobster
iv) Prawn
v) Crab
vi) Crayfish
a Flavour
b Garnish
c Stimulate palate
d Act as preservative
e Season the dishes
f Impart medicinal value.
Herb Uses
Oregano Meat, sausages, soup, pizzas Chervil Garnish in salads. Flavouring hollandaise sauce Chives Flvouring salads and garnishing soups. Dill Garnishing salads, white meat dishes, salmon Marjoram Stuffing, roast pork, cream soups. Rosemary Lamb dishes and barbequed meat Tarragon Used with fines herbes mixture- in sauces Thyme Rubbed over beef or lamb before roasting, bouquet garni. How some mixture of herbs are used in cookery.
Bouquet garni A bunch of herbs used as flavouring for stock,soups, stews & other savoury dishes. It generally consist an assortment of herbs & spices viz. 2 to 3 sprigs of parsley, a sprig of thyme, half a bay leaf, a blade of mace, peppercorns & a clove. If the herbs are fresh they can be tied together in a piece of
thread; if dried they must be tied in a small piece of muslin. The bouquet garni is removed before the dish is served.
Vegetables
English Hindi
Bitter gourd Karela
Brinjal Eggplant
Cabbage Band gobi
Capsicum Shimlai mirch
Carrot Gajar
Cauliflower Phool gobi
Coriander leaves Dhaniapatta
Cucumber Khira
Mint Pudina
Mustard leaves Sarso ka saag
Pumpkin Kaddu
Radish Moolie
Spinach Palak
Turnip Shalgam
Water chestnut Paani singara
Fruits
English HindiApple Sev
Apricot Khoomani
Banana Kela
Custard apple Sharifa
Grapefruit Chakorta
Grapes Angoor
Guava Amrood
Lemon Nimbu
Mango Aam
Papaya Papita
Peaches Arhoo
Pineapple Anaras
Plum Aloobokhara
Pomegranate Anar
Sweet lime Musambi
Spices
English HindiAsafoetida Hing
Bay leaf Tejpatta
Cardamom Elachi
Cinnamon Dalchini
Cloves Laung
Coriander Dhania
Cumin Zira
Fennel Saunf
Fenugreek Methi
Hot spices Garam masala
Mace Javitri
Nutmeg Jaiphall
Oregano Ajwain
Red Chillies Lal mirch
Turmeric Haldi
Names of some Fish and Shellfish
i) Anchovy,ii) Bel
iii) Cod
iv) Herring
v) Salmon
vi) Sole
vii) Turbot
viii) Trout
ix) Pomfret
x) Beckti
xi) Rohu
xii) Katla
i) Snails
ii) Oysters
iii) Lobster
iv) Prawn
v) Crab
vi) Crayfish
Names of some Herbs & herb mixtures
Herbs are leaves or plants that are used fresh or dry toa Flavour
b Garnish
c Stimulate palate
d Act as preservative
e Season the dishes
f Impart medicinal value.
Herb Uses
Oregano Meat, sausages, soup, pizzas Chervil Garnish in salads. Flavouring hollandaise sauce Chives Flvouring salads and garnishing soups. Dill Garnishing salads, white meat dishes, salmon Marjoram Stuffing, roast pork, cream soups. Rosemary Lamb dishes and barbequed meat Tarragon Used with fines herbes mixture- in sauces Thyme Rubbed over beef or lamb before roasting, bouquet garni. How some mixture of herbs are used in cookery.
Bouquet garni A bunch of herbs used as flavouring for stock,soups, stews & other savoury dishes. It generally consist an assortment of herbs & spices viz. 2 to 3 sprigs of parsley, a sprig of thyme, half a bay leaf, a blade of mace, peppercorns & a clove. If the herbs are fresh they can be tied together in a piece of
thread; if dried they must be tied in a small piece of muslin. The bouquet garni is removed before the dish is served.
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