My Blog List

Thursday, October 28, 2010

LIST OF OILS



ENGLISH
TELUGU
HINDI
INFO
Canola OilCanola oil is derived from the crushed seeds of the rape plant, now widely known as canola.
Castor OilAavadamu
ErandiCastor oil is a vegetable oil obtained from the Castor bean. It is a colorless to very pale yellow liquid with mild or no odor or taste
Coconut OilKobbari Noone  Khopre (or) Narial Ka TelCoconut oil is made by pressing the coconut meat. Used in frying and as an ingredient in many packaged goods. Because this oil is high in saturated fats, many food makers are replacing it with more costly unsaturated oils.
Clove OilLavangamu nooneA natural essential oil made from clove buds. It is antiseptic oil and used mostly for tooth ache problems
Coriander OilCoriander oil are primarily used in seasonings for sausages and other meat products. Appearance-Colorless to pale yellow
Corn Oil
(or)
Maize Oil
Corn oil or Maize oil is oil extracted from the germ of corn. Its main use is in cooking, where its high smoke point makes refined corn oil a valuable frying oil. It is Natural golden in color.
Cotton Seeds OilKapasCottonseed oil is a cooking oil extracted from the seeds of cotton plant. This oil used for salad oil, mayonnaise, salad dressing, and similar products because of its flavor stability
Eucalyptus oilNilgiri
Ginger OilGinger oil has a spicy and peppery aroma, so it is often blended with other essential oils to produce many different mixtures for many different ailments. Also acts as an antiseptic.
Grape Seed Oil (or)
Grape Oil
Grape seed oil is a vegetable oil pressed from the seeds of various varieties of Single Species Grapes and Multi Species Hybrid Grapes.
Ground nuts (or)
Peanuts Oil
Verusenaga nooneSingdana / Kalekai TelIt has a high smoke point which makes it useful for frying. The fat in peanut oil is approximately 50% monounsaturated and 30% polyunsaturated.
Mustard OilAava NooneSarson Kaa Tel This oil has a strong smell, a little like strong cabbage, a hot nutty taste, and is much used for cooking in Bengal, Bihar and other areas of India and Bangladesh.
Olive OilJeetha ThailamZetoon Ka TelOlive oil is a wonderful source of omega-3 fatty acid. It belongs to a class of fat called monounsaturated fat which is the best kind for your heart.
Palm OilThis cooking oil is high in saturated fats and has a high smoke point. It is used for cooking, flavoring and shortening. This oil is not good for health.
Sesame OilNuvvula NooneTil Kaa TelSesame oil has  nutty flavour. It has a high antioxidant content
Rice Bran OilAn oil pressed from the outer hull (the "bran") of the rice grain. They have a pungent aroma, a tangy flavor, and are very nutritious since they harbor vitamins and minerals from the rice bran.
Safflower oilKusuma Ginzala NooneKardi (or)
kusumbar
Safflower Oil is a healthiest oil for cooking. It is higher in polyunsaturated fats but also have omega-3 fatty acids, which most doctors now recommend.
Sunflower OilPoduthiru Gaddu Puvvu NooneSurajmukhiSafflower Oil is a healthiest oil for cooking. It is higher in polyunsaturated fats but also have omega-3 fatty acids, which most doctors now recommend
Vegetable oilA blends of different vegetable oils such as corn, safflower, rapeseed, cottonseed and soybean oils. These blends are generally intended to have little flavor and aroma. And used as all-purpose oils
Vegetable Oil Spray (or) Cooking SprayA very fine mist of vegetable oil to coat unheated pans, preparing for grilling, sauteing, broiling, roasting or baking

Thursday, October 21, 2010

SPICES GLOSSARY

     Pic Courtesy :GOOGLE IMAGES
ENGLISH
TELUGU
HINDI
IMAGE
INFO
AllspiceDileepu miriyaluKabab chenniAllspice comes from a single tree, but it tastes like a mixture of cinnamon, cloves, and nutmeg
AsafoetidaInguvaHing*A smelly spice. It has very strong and unique flavour.
Anise seedsChoti Saunf*This spice has a mildly sweet licorice flavor
Basil seeds (or)
Canna edulus
Subja ginjaluTukmaria (or) Suja (or) Sabja*Basil  has  a strong sweet flavor which is slightly acidic.
Black Cardamom Badi Elachi*An aromatic spice used for sweets, baking,.flavouring.This spice is from the ginger family, has a sweet, ginger-like flavor
Black PeppercornsMiriyaluKala Mirch*Used as Spice. Grinding black peppercorns creates a black pepper with stronger flavor, aroma, and heat.
Brown CardamomElachi (moti)*
Black MustardsAvaluRai*Black mustard seeds are the most pungent in taste.
Black sesame seeds*Black sesame seed has more antioxidants and a richer flavor.
Brown MustardsAvaluRai*Brown seeds, which are dark yellow in color, are a bit stronger and are used to make Dijon mustard.
Brown Sesame seeds*Brown sesame seed has a milder flavor and less antioxidants than the black seeds
Caraway seeds (or)
Black cumin seeds
Nalla jeerakaraShaah jeeroo
(or)
Shajeer
*An aromatic spice with a pungent, licorice flavor
Chinese salt (or)
Mono Sodium Glutamate (MSG)
China uppu
(or)
Tasting salt
Chini namak*Also called as “AJINOMOTO”. It is a flavour enhancer
Carom seeds
(or)
Oregano
Vaamu (or)
Oma
Ajwain*They have a strong fragrance. They also have strong taste like hot and peppery similar to thymes
Candy Sugar
(or)
Alum
Patika
(or)
Patika bellam
Fitkari*The large crystalline form of sugar
CinnamonDalchina chekkaDalchini*It is mainly used as a flavouring agent
Celery seedsAjmud (or)
Radhuni seeds
*the seeds of the herb LOVEAGE, they are small and brown and are used in pickling and as a flavoring. (Use it sparingly--a little goes a long way)
ClovesLavangaluLaung (OR) Lavang*They have a sweet, spice and penetrating flavor.


Coriander seedsDhaniyaluDhania Beej*The seeds have a warm, mild and sweetish flavor.
Coriander powderDhaniyala podiDhaniya powder*
Cumin seedsJeerakaraJeera*These are small, pale brown, aromatic seeds that have a warm, earthy flavor
Cumin powderJeerakara podiJeera powder*A pungent, warm flavour.
Curcuma aromaticaKasthuri pasupuKasthuri Manjal*Kasthuri manjal is a herbal root resembling normal turmeric
Dried Fenugreek leavesendu menthi aakuKasoori methi*used as a flavouring. A good substitute for fresh fenugreek leaves or methi
Dried GingerSontiSaunth (or) Sounth*Ginger has a bitingly pungent, slightly sweetish and aromatic flavor.
Dried Pumpkin Seeds (or)
Water melon seeds
Magaz*It has a bland flavor and are rich sources of omega-6 fatty acids
Dry red chilly’sEndu mirapakayaluLal Mirch*It has spicy flavour. It has different flavour from powdered red chili powder.
Fenugreek seedsMenthuluMethi ke dane*It is a aromatic seed. These have a slightly bitter and somewhat sweet
Fennel seedsSompuSaunf (or)
Sonf
*They have distinctive aniseed flavour and these are the aromatic seeds of sweet or bitter. Fennel seeds are used as a spice.
Garlic (or)
Garlic bulbs
Velulli paya*Garlic's have intoxicating fragrance and flavor is a prominent characteristic across the world-wide cooking styles. Garlic, Chives, leeks and Onions all are from same family.
Ground spicesMasala podiGaram masala*Garam masala is an aromatic mixture of ground spices
GingerAllamuAdrak  (or)
Sonth, Soonth
*It has a bitingly pungent and flavorful flesh .
Green CardamomYaalakaluChoti Elachi*An aromatic spice used for sweets, baking,.flavouring.This spice is from the ginger family, has a sweet, ginger-like flavor
Green Peppercorns*It has somewhat milder, fruity and green flour.These go especially well with very fresh or fruity tasting foods. It
MaceJapatriJavitri (or)
Javntry
*Nutmeg and mace are two spices derived from the same plant, the nutmeg tree. Mace is made from the outer husk of the nutmeg, and has a very similar flavor.A sweet spice with a warm flavor
Mango powder (dired)Mamidikaya podiAmchoor*It gives a slightly bitter,sour and tangy and refreshing taste. It is similar to tamarind.
Nigella seeds (or) Onion seedsUllithnamKalonji*have a nutty, peppery flavor. Also have little odour, but when ground or chewed they develop a vaguely oregano-like scent.
NutmegJajikai.Jaiphal*Nutmeg and mace are two spices derived from the same plant, the nutmeg tree. An aromatic spice with a sweet nutty and spicy flavor
Pink Peppercorns*Pink peppercorns have a delicate, fragrant, sweet, and spicy flavor. It go especially well in fruit sauces, vinaigrette's, and desserts
Red chilly powder (or)
Paprika
KaramuLal Mirch Powder*It is a pungent spicy powder
Paprika
(or)
Dried Red Bellpeppers powder
*It has smoky red chilly flavour and it gives good color to dish.
Pomegranate seeds (dried)Endina dannima ginjallu Anardana*Bits of pomegranate pulp remain on the seeds as they dry, so they're a bit sticky and serve as a souring agent in Indian cuisine
Poppy seedsGasagasaluKhus Khus (or) Khuskhus*They have a creamy and nut like flavor, and when used with ground coconut, the seeds provide a unique and flavour-rich.
Safflower seedsKardai (or) Kusumbha*A light, odorless, flavorless and colorless white seeds of the safflower plant. It is rich in Omega-3 and fatty acids.
Saffronkumkuma puvuKesar*Saffron traditionally used to colour and flavour curries
Seasoning (or)
Tempering
Taalimpu (or)
Popu
Tadka*Popu or tadka is toasting the (listed) ingredients in oil or ghee
Sesame seedsNuvvuluTil*Sesame seeds have a nutty, sweet aroma with a milk-like, buttery taste.
Spice Mix (or)
Whole spice
Masala dinusulu
Star AniseAnasa puvuAnasphal*Its is a spicy aroma and also has  distinctive liquorice flavour and a sweet.
Sunflower seeds*. Sunflower seeds are used to produce oil, and like other seeds and nuts, they may be added to numerous savoury and sweet dishes and sprinkled on salads. They are also eaten fresh or roasted and salted as a snack. The seeds have a mild, nutty flavour.
Tamarind
    (or)
Indian
Tamarind
ChintapanduImli (or)
amli (or) anbli
*The ripened tamarind has sticky pulp, musky flavor and is sweet and sour due to the sugars and the acid content.
TurmericPasupuHaldi*A slightly bitter spice taken from the root of a plant in the ginger family. A good substitute for the yellow color  and saffron is turmeric.
VinegarSirka*A sour liquid with a pungent odor, made by fermenting alcoholic liquids (such as cider, wine, and malt).
White Elachi*This is green cardamom, which has been sun-bleached. There is no difference in flavour
White Peppercorns*These peppercorns have a slightly hotter flavor and slightly musky
Whole Spice
(or)
Spice Mix
Masala dinsusulu
Yellow mustard's (or)
White mustard's (or)
Sinapis
AavaluSaron
(or)
Pili rai
*Mustard’s comes from cabbage family.These are actually yellow in color and are the most mild in flavour







Related Posts Plugin for WordPress, Blogger...