Tuesday, February 5, 2008

Visual Ingredient dictionary

This ingredient page is created for Dummies or can be used as a reference for my recipes.

Before deciding to cook an Indian dish, I would assume you should carry at least few of these Indian Ingredients in your pantry. This section should help to have a glance how the ingredients look like. I try my best to update the ingredients name in some languages that I am fluent. All the ingredients information can be found in Wikipedia. I am just bringing some main ingredients in on page to make a visual dictionary. As it is a long process, it took a while to collect and put together. I will keep updating those ingredients.

Hope it is useful for some of my visitors, friends & Family from France who have trouble with the ingredients name in English.

Some of the Indian seasonings: Mustard seeds, fennel, asafoetida, curry leaves, cumin, cloves, cinnamon, cardamom.

Lentils: Channa Dhal, Toor dhal/Split, urad dhal, moong dhal

Rice: Basmati, Medium grain rice “raw rice”, parboiled rice (next update will be Rice)

Oil: Olive Oil, corn or vegetable oil and Gingelly oil (sesame oil) would be great.

Powder: chili powder, coriander, turmeric powder

English TamilFrenchHindi
CinnamonPattai CannelleDalchini
CardamomYelakkaiCardamome Elachi
Clove LavangamGirofle Lavang
Black cardamomKarrupu YelakkaiCardamome NoirBadi elaichi
AsafoetidaPerungayam AsafétidaHing
Green Gram DhalPayatham ParupuLentille verteMoong dhal
Channa DhalKadalai ParuppuLentilleChanna dhal
Toor DhalTuvaramParuppuLentille Tuvar dhal
Dalhia DhalPottu Kadalai--
Black Pepper Milagu Poivre Kali Mirch
Chili PowderMilagai podiPoudre de pimentMirch powder
Coriander PowderKothamalli podiPoudre de coriandreDhania Powder
Mustard seeds KaduguMoutarde noireSarson/Rai
Cumin JerragamCumin Jeera
Fennel Perunjeeragam Anis vert Saunf
Fenugreek SeedsVendhayam FenugrecMethi
Curry Leaves KariveppilaiCurry Feuille Kadi Patti
Dry gingerSukku Gingembre secSonth
Green ChiliPachai MilagaiPiment vert Mirch
Red ChiliSigappu MilagaiPiment rouge seclal Mirch
Bay LeafPunnai Ilai Laurier Tej patta
NutmegJadhikkaiMuscadeJavithri
Poppy seedKasakasagraines de pavotKhus-Khus
Saffron Kungumappoo Safran Kesar
Tamarind PuliTamarinImli
Turmeric PowderManjal Podi Poudre de curcumaHaldi
Urad dhalUlutham paruppu-Urad dhal
Sesame seed Ellu graines de sésameTil

The translation: if you find any error, please feel free to provide any correction. I will update it.




9 comments:

vimmi said...

this will be really helpful for non indians who want to cook indian food

Siri said...

Very Informative post Cham.. and thanks for such a sweet comment on my blog. Glad u liked the new template!

Siri

Miri said...

You have spent a lot of time and energy I'm sure and many people will be appreciative of it!

Dhivya said...

wow great...this will be very helpful...thanks for sharing

Heather said...

Thanks for breaking this down so succinctly. I am surprised to see that I have everything on your list except asafoetida and fenugreek - maybe I should try to make more curries! :)

Thanks for stopping by my page, Cham!

Uma said...

This is so informative. Nice post. Pictures are so nice.

Shella said...

Hv enjoyed going thru your blog a lot....this post is a great help, however I would like to add two corrections - Tamarind is Imli in Hindi & mustard is sarson/rai (not raj)

Cham said...

Hi Shella, Thanks 2 provide such correction :) This section has been done for newbies. I really appreciate your correction which could help many of us:)

Anonymous said...

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dosakaya pachadi