Cooking Glossary
English —————————————->Telugu/ Hindi- Tempering ———----------> Talimpu, Popu/ Tadka
- Chana Dal———————– > Pacchi Senaga pappu
- Urad Dal ————————-> Minapa Pappu
- Mustard Seeds ————— > Avalu
- Cumin Seeds —————— > Jeela Karra
- Broken Red Chillies ———> Tumpina Endu Mirapakayalu
- Dried Red Chillies ———–> Endu Mirapakayalu
- Hing/ Asafoetida ————> Inguva
- Carom Seeds——————-> Vaamu
- Fenugreek Seeds————–> Menthulu
- Curry Leaves——————–> Karivepaku
- Garlic—————— ————> Vellullipaya
- Garlic Pods———————–> Vellulli Rebbalu
Leaves—————-> Akulu- Coriander leaves—————-> Kothimera
- Mint Leaves———————–> Pudina Aku
- Fenugreek Leave ————–> Menthi Kura
- Spinach————---————-> Pala Kura
- Malabar Spinach— ———–> Bacchali Kura
- Sorrel Leaves——————–> Gongura
- Amarnath Leaves————-> Thotakura
Vegetables————-> Kura Kayalu- Cucumber—-——————–> Keera Dosakaya
- Plantain— - ——————–> Aratikaya
- Brinjal—- ————————> Potti Vankaya
- Eggplant————————-> Podugu Vankaya
- Bringle —————————> Vaakkaya
- Colcesia —--——————-> Chaama dumpalu
- Capsicum ———————–> Bengulooru Mirapakaya, Butta Pacchimirapakaya
- Palmyrah ———————–> Tati kaaya
- Potato— ————————> Bangala Dumpa/Aloo
- Onion— ————————-> Ullipaya
- Tendli—————————-> Dondakaya
- Ladyfinger—— —————> Bendakaya
- Bittergourd— -—————> Kakarakaya
Lentils—————> Pappulu- Whole Green Gram—---—> Pesalu/ Whole Moong Dal
- Bengal Gram —-————-> Senaga pappu/ Chana Dal
- Green Gram———————> Pesara pappu/ Moong Dal
- Red Gram ———————–> Kandhi pappu/ Toor Dal
- Roasted gram —————–> Gulla senaga pappu
- Split Black Lentils——— –> Pottu Minapa Pappu
- Chick peas ———————> Senagalu
Flour—————-> Pindi- Rice Flour————————-> Biyyam Pindi
- Wheat Flour----------------> Goduma Pindi
- Gram Flour———————–> Senaga pindi/ Besan
- Corn Flour ———————–> Mokkajonna Pindi
- Plain Flour————————> Maida Pindi
Spices————–> Masala Samagri- Bay Leaf —————-———-> Masala Aku / Biryani aaku
- Cinnamon ———— ———–> Dalchini chekka
- Cloves ——————————> Lavangam
- Coriander Seeds —-———–> Dhaniyalu
- Cardamom————————-> Elaichi
- Poppy Seeds ———————> Gasagasaalu
- Sesame Seeds—————— > Nuvvulu
- Tamarind———————— —> Chintapandu/ Imli
- Jaggery ———————— —-> Bellamu
- Neem Flower———————-> Vepa Puvvu
- Broken Wheat————— —-> Erra Godhuma Nooka
- Wheatlets————————–> Thella Godhuma Nooka/ Sooji
- Puffed Rice————————-> Maramaralu
- Poha———————————–> Atukulu
- Yogurt ————— ————–> Perugu
Ingredients :
- Mushroom : 200 grams
- Basmati Rice : 2 cups
- Onion : 1
- Tomato : 2
- Coriander leaves
- Mint leaves
- Bay leaf : a small leaf
- Lemon extract : 3 to 4 drops
- Ghee and Oil : 4 to 5 tsp
- Salt to taste
- Coconut milk : 1 to 2 cups (Optional)
- Grind and make a paste of:
- Sauf : 1/2 tsp
- Cinnamon : 2 inch stick
- Cloves : 4
- Green chilies : 4 to 5
- Ginger garlic paste : 1 tsp
Preparation process :
- Slice Onion into length-wise. Chop Tomatoes finely. Cut Mushroom into pieces. Grind and make a paste of the above mentioned ingredients. Soak Basmati rice for 15 minutes. Keep everything ready.
- Heat Ghee and Oil in a pan. Add Bay leaf and fry for a minute. Add Onion and fry till it turns into golden brown in color.
- Add grounded paste and fry till raw smell goes off.
- Add Chopped Tomatoes and fry till it becomes soft. Add little salt which makes the tomatoes soft quickly.
- Add Mushroom pieces and fry till it becomes little soft and the size of the mushroom pieces are reduced noticeably.
- Add Chopped Coriander and Mint leaves and fry till it becomes wilted.
- Then add soaked Basmati rice and fry for 2 to 3 minutes or till the water evaporates from the rice.
- Now Transfer this mix to the rice cooker.Add 3 cups of water(either Coconut milk+water or water), Salt and Lemon extract. Cover and cook.
- Serve hot with raita.
Ingredients :
- Baby corn : 3 sticks
- Capsicum : 1
- Onion : 1
- Tomato : 1
- Ginger garlic paste : 1 tsp
- Chilli powder : 1 tsp
- Turmeric powder : a pinch
- Masala Powder : 1 tsp
- Coriander powder : ½ tsp
- Grated coconut : 3 tsp
- Mustard seeds : 1 tsp
- Cumin seeds : 1 tsp
- Curry leaves
- Salt and oil : As required
Preparation Process :
- Cut Baby corn, Capsicum, Onion and Tomato into small pieces.
- Cook Baby corn pieces by adding Turmeric powder and little salt in pressure cooker.
- Heat a pan. Add oil, Mustard seeds and Cumin seeds. Once it splutters, add Curry leaves, Onion and capsicum.
- Fry all the above items till it become golden brown in color. Then add Tomatoes and fry for sometime till it becomes soft.
- Then add Ginger Garlic paste, Chili powder, Masala powder, Coriander powder and salt.
- Once the raw smell of masala goes, add the cooked Baby corns and fry for sometime. Then add the required Water and cook for sometime.
- Finally add the Coconut milk(Take it by grinding coconut with water) into the Baby corn gravy.
- Serve hot with chapathi, naan, roti, parata.
Ingredients:
- Paneer : 250 gms
- Hot water : 1 cup
- Ghee : 3 tbsp
- Onion : 1 medium(Chopped)
- Ginger Garlic Paste : 1/2 tsp
- Chili Powder : 2 tbsp
- Turmeric Powder : 1/4 tsp
- Tomato puree : 1 cup
- Tomato : 1 medium (Diced)
- Capsicum : 1 medium (Diced) optional
- GaramMasala : 1/4 tsp
- Salt to taste
- Water : 1/2 cup
- Coriander leaves & Butter - for garnishing
Preparation Process :
- Cut Paneer in to cubes.
- Add 1 tsp of ghee & saute paneer till it turns golden brown, then remove it.
- Drop Paneer cubes in hot water. After 5 minutes, drain the water and keep aside.
- Heat little oil in a pan. Add Onion and fry till it turns into golden brown. Then grind and make a paste of this fried onion.
- Heat ghee in a kadai(deep pan), add Onion paste and fry it well.
- Add Ginger Garlic Paste, Turmeric powder, Chili powder, Salt and fry till the smell of masala goes.
- Add Tomato puree and saute it for 5 minutes. Then add Paneer cubes, cover and cook for 2 to 3 min.
- Add 1/2 cup of water, Garammasala, Capsicum, Tomatoes and saute it well. Cover and cook for 5 min.
- Finally garnish with coriander leaves & butter flakes.
- Serve hot with roti, naan, chapathi.
Ingredients :
- Spinach : 250 grams or a bunch
- Chickpeas : 1 cup
- Green Chili : 2 finely chopped
- Garlic : 1 clove
- Sauf : 1/4 tsp
- Cumin seeds : 1/2 tsp
- Brinji leaf : a small leaf
- Onion : 1
- Ginger Garlic Paste : 1/2 tsp
- Tomato : 3
- Turmeric powder : 1/4 tsp
- Chili Powder or Masala Powder : 1/2 to 1 tsp (Depends on your spice level)
- Cumin powder : 3/4 tsp
- Coriander powder : 1 ½ tsp
- Lemon juice : 1 tsp
- Salt to taste
- Oil as required
Preparation Process :
- Soak Chickpeas in water for 6 to 8 hours. Cook Chickpeas till they are tender. If you are using pressure cooker, cook till 3 to 4 whistles.
- Finely Chop Green chilies, Onion and Tomatoes. Keep all this aside.
- Heat a tspn of Oil in a pan. Add Green Chilies and Garlic, fry till garlic turns into golden brown. Add Spinach and saute till all the leaves are wilted.
- Remove from heat and let this mix cool for at least 10 minutes. Then grind this mix in a blender. Now the spinach puree in ready.
- Heat 1 or 2 tspns of Oil in a pan. Add Sauf, Cumin seeds and Brinji leaf. Once it starts spluttering add Onion and fry till it turns into golden brown.
- Add Ginger Garlic Paste and fry till the raw smell goes.
- Add Tomatoes and fry till they are soft. Then Add Turmeric powder, Chili powder, Cumin powder, Coriander powder and fry till the smell of masala goes.
- Add Spinach puree, Salt, Lemon juice and very little Water(water used to cook chickpeas) to it. Cover and cook for 5 minutes. Stir this once in a while to avoid burning the bottom.
- Finally add Chickpeas. Again, Cover and cook for 5 minutes.
- Remove from heat and serve hot with chapathi, parata, roti.
Note
All the quantities mentioned in the recipe are optional.
They can be used according to the taste required.
Because different people like different tastes.
Some like more spicy n some less spicy.
Enjoy the food accordingly.
The Food Guide Pyramid is an easy way to create a healthy diet. It consists of 6 food groups and 4 levels. You should eat more servings per day from the lower levels, fewer from the higher ones. Your age, gender, activity level and overall health will ultimately determine which type of diet is best for you, but the pyramid is a great place to start.
Grains form the lowest level and the foundation of the pyramid. Grains contain complex carbohydrates, B vitamins, iron, protein, magnesium and fiber. Eat 6 to 11 servings each day (at least 50% of your total calories) from this group, which includes cereals, rice and pasta.
Fruits and vegetables are the next level. These foods are naturally fat- and cholesterol-free, as well as low in sodium. They also contain a rich supply of vitamins A and C, folate, potassium, magnesium and fiber, which may reduce the risk of certain cancers. Be sure to get 5 to 9 servings of fruits and vegetables every day.
Dairy, meat and meat alternatives are on the pyramid's third level. Dairy products – such as cheese and milk – provide calcium, protein, B vitamins and, when fortified, vitamins D and A. The meat and meat alternatives – which include poultry, fish, dry beans, eggs and nuts – are rich sources of protein, phosphorus, vitamins B6 and B12, zinc, magnesium, iron, niacin and thiamin. Eat 2 to 3 servings from each of these groups daily.
The top of the pyramid is for fats, oils and sweets. These foods are all high in calories, but low in nutritional value. Foods with high fat content include margarine, butter, salad dressing, mayonnaise, cream, cream cheese and sauces. Everything from cake, pie and doughnuts to soft drinks falls in the "sweets" category. Eat very sparingly from this group.
Source of info : www.pennhealth.com
