Curry Recipes Online
Beginners Guide => Glossary => Topic started by: Razor on March 01, 2010, 09:25 PM
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A quick index of some unfamiliar names that you may come across in your Asian grocce's
Hindi/English
Adrak/Ginger
Chai/Tea
Dalchini/Cinnamon
Dhanya/Coriander
Elaichi/Cardamom
Garam Masala/Spice mix
Haldi/Turmeric
Hing/Asafoetida
Jaifal/Nutmeg
Jangli Dalchini/Cassia Bark
Jeera/Cumin
Kali Elaichi/Black Cardamoms
Kali Mirch/Black Pepper
Kalonji/Onion seeds
Kesar or Zafrani/Saffron
Lasan/Garlic
Lowng/Cloves
Masala/Blend of spices
Methi/Fenugreek
Mirch/Chillies, pepper
Namak or Loorn/Salt
Palak/Spinach
Piaz/Onions
Pootna/Mint
Raai/Mustard seeds
Sakara or Kand/Sugar
Sarson or Saron/Mustard greens
Saunf/Fennel
Suwa/Dill
Tej Patta/Bay Leaf
Tulsi/Basil
Courtesy of KD2 :)
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Very nice and useful post Razor, if anyone needs a Turkish / English translation please ask me
Cheers mate
Paul
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And I can help with Danish/English translations. I'm not expecting a flood of requests on this one ;)
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Hi
Thanks for that razor but wonder if other languages should be added from the Indian subcontinent. As I've seen other names in some brands.
Regards
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Hi Guy's
Yeah, I think Punjabi would be useful, I.E, Jeera(Hindi) Zeera(Punjabi) = Cumin.
The two that I've listed as something "or" something are infact Hindi and Punjabi respectively.
Glad it's of some use though :)
Ray
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This Bengali online translator seems pretty good. http://www.bengali-dictionary.com/english-bengali-words-phrases-contents.html (http://www.bengali-dictionary.com/english-bengali-words-phrases-contents.html)
I had thought that my local was Bengali but they call cumin Zeera, is that definitely Punjabi?
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I had thought that my local was Bengali but they call cumin Zeera, is that definitely Punjabi?
I believe it to be Axe, that's not to say that it isn't Bengali either though! Just think of Italian & Spanish, quite similar in some respects
Ray
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Thanks Ray,
Here's another for the list:
http://www.indianfoodrecipes.net/glossary.html (http://www.indianfoodrecipes.net/glossary.html)
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I believe it to be Axe, that's not to say that it isn't Bengali either though! Just think of Italian & Spanish, quite similar in some respects pandora beads (http://www.pandorasale.org/) ;D :D ;) :)
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eh ???
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Thanks Ray,
Here's another for the list:
http://www.indianfoodrecipes.net/glossary.html (http://www.indianfoodrecipes.net/glossary.html)
Thanks,very helpful but I couldn't help noticing this...
Balchao
(Pickling) A Goan specialty where vegetables like aborigines or seafood like prawns are ?pickled? in sugar, vinegar and spices for a day or two before eating.
;D
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It would be interesting to know which spelling checkers automatically replace "aubergine" by "aborigine" !
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Well spotted, you'd certainly need a big pickling jar!!! :D :D :D
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Newbie here,
sorry if this is the wrong thread for my question but I've come across the word Grabbi on a number of occasions. What is it?
I Googled it and got an Italian footballer (Corrado) who played a few games for Blackburn Rovers!!!!!!!! ;D ;D ;D ;D
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It looks to me from a quick Google for "Grabbi" and "Spice" in juxtaposition as if some may use it to describe "curry gravy" (i.e., curry sauce); "b" and "v" are not distinguished in some languages (e.g., Catalan), so it is possible to conjecture that that is how the usage arose. Here is a quote in context :
"How to make Butter Chicken the way a high street curry restaurant cooks it. You'll need some grabbi/gravy as a base for the sauce (excellent recipes available on the RCR real curry recipes site). For the chicken tikka, follow the instructions on a jar of Tikka paste such as Patak's. The rest are kitchen store cupboard ingredients. The smoking coal part is something that Indian families do at home and I'm not aware of any restaurant that does it; I do it because the kids enjoy it."
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Many thanks Chaa006 for your help and research, it's much appreciated.
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Hi
Chaa006, thank you for your information.
Regards
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Confused ! What edit do you suggest (should I clarify that this is the base sauce that is being called "grabbi" rather than the finished sauce, or is there something else that could be improved ?). Always open to constructive criticism :)
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Hi Chaa,
I've have also read that definition of Grabbi, as the way Gravy is pronounced by folk form the sub-continent however, I have had also had it explained to me form my local TA owner that it actually derives from the word "Garab" (not sure the spelling is right) which is Tamil, meaning sauce! He also told me that the word "curry" is the Tamil word for sauce too but depending on the context, determines which word is to be used?
Interesting, nonetheless.
Ray :)
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Hmm, 'fraid that Tamil is not one of my languages, so I can't comment on the garab/grabbi connection, but after a lot more searching I can find only two other references to "grabbi" on the context of curry gravy. One is a plea to Chef Harpal Singh Sokhi to demonstrate how to make grabbi/gravy on his television programme, and the other is an observation from someone who was allowed into an Indian restaurant kitchen :
"My most embarrassing moment was when I asked a chef why he had two grabbis/gravies on the go. He shouted "One grabbi - just made from onion" and gave up on me as a complete idiot. Which is what I felt when he finished the dish and dumped his chef's spoon in the "other gravy" pan ready for the washer-upper. (It did look quite tasty though.)"
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Hi
Take a look at one page cook books, you will find information on gravies/bases in Indian cooking.
Regards
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I found this on wiki-
http://en.wikipedia.org/wiki/Multilingual_list_of_edible_plants_used_in_Indian_cuisine#Spices (http://en.wikipedia.org/wiki/Multilingual_list_of_edible_plants_used_in_Indian_cuisine#Spices)
Phil
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this is a more comprehensive spice list-
http://en.wikipedia.org/wiki/List_of_Indian_spices (http://en.wikipedia.org/wiki/List_of_Indian_spices)
phil
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Cheers, this is very useful.