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Asian

CSCA - India

TermDefinition
BHOONA or BHUNA A cooking method and a dish in which the spices are fried gently in oil before the main ingredients are added and then stir-fried. It can also mean a thick curry sauce.
BIRYANI A casserole-type dish of rice that is arranged in alternating layers with meat or vegetables.
CHAI A generic term for tea.
CHUTNEY This term refers to a variety of condiments that usually contain a mixture of spices, vegetables, and/or fruits. Chutneys may be either wet or dry, they can have a coarse or fine texture, and can be either hot, sour or sweet.
CURRY POWDER A mixture of spices that is a Western invention popularized by mass export and its use in British Army rations. Most recipes and producers of curry powder usually include coriander, turmeric, cumin, fenugreek, and red pepper in their blends.
DUM Steaming.
GARAM MASALA Translating to “Hot Mixture,” this sweet spice blend consists of ground cinnamon, clove, black cardamom, coriander, bay leaf, and black pepper. The “Hot” refers to the intensity of the spices rather than the heat level.
KARHAI This is a cooking vessel that looks like a wok, with two handles and a flat bottom, and is used for both quick stir-frying and braising.
KORMA A meat or vegetable dish braised in a rich creamy sauce. Found all over India, there are different versions according to regions. North - sautéed onions, nuts, and cream. South - coconut cream is used instead of cream to provide richness.
KULFI Indian ice-cream that is made by freezing sweetened milk and/or cream in small metal cans. It comes in a variety of flavors such as mango kesar or cardamom.
MASALA A mixture. This term is often used to describe spices or tea, i.e. masala chai.
PANEER A curd cheese of Indian origin dating back to 6000 BCE.
PILAU “Rice pilaf.”
PULAO A dish of meat or vegetables cooked with rice. The term can be traced as far back as the 2nd century.
TANDOOR An oven made of clay that is shaped like a vase and often sunk into the ground. The bottom is lined with glowing coals.
TARKA A southern Indian garnish and/or cooking technique in which whole spices are fried in oil or ghee to intensify their essential oils and enhance their flavors. It can be added at the very end or at the beginning of a recipe.
TAVA A flat, round griddle.
THALI A circular metal platter.
INDIAN BREADS Roti, Chapati, Puri, Pappadum, Idli, Dosa, Paratha, Naan
Roti A somewhat thick, unleavened whole wheat bread,
Chapati A somewhat thin roti.
Puri A puffy, fried, unleavened bread.
Pappadum A crisp, cracker-like bread
Idli A steamed lentil bread.
Dosa A thin lentil crepe.
Paratha A multi-layered, buttery flatbread that can be stuffed with meat or vegetables.
Naan A flat, often unleavened bread.
Created by: CSCAStudy