Pasta - Rotini with Chicken Chunks

Pasta is something I have always liked, of course minus any cheese (I don't like cheese). Abhishek is not much fond of pasta, but somehow I manage to drag him to Italian joints.

Rotini is a spiral kind of pasta, almost similar to Fusilli, but to me they look almost the same, so don't ask me!! 

When we talk about varieties of pasta, many a times I have found it confusing too - all those shapes, names and definitions :):)

To me, the pasta aisle / rack of any super store is like never ending and goes on forever. Some one definitely has taken all the effort in designing all these shapes, when basically all of them taste the same, have the same ingredients etc.

There is no particular reason why I am using Rotini here, just that someday I had picked it up..So you may use any short kind of pasta, to your liking.

Pasta is mostly served with some sauce - tomato based, white etc., and generally you will find hints of garlic, herbs etc. in most pastas.

P.S. - this is a dry pasta, basically no sauce in it.

All that I have used :

(Serves 2)

• Rotini pasta - 1 cup

• Chicken - 1 large breast piece 

• Tomato - 1 (large)

• Capsicum - 1

• Garlic - about 6-7 pods

• Green chillies - few

• Black pepper - 1 Tbsp

• Olive oil - 2 Tbsp

• Salt - to taste

How I made it :

• Take a saucepan and boil water in it. Add a bit of salt to it.

• Boil the pasta in it for about 5 minutes.

 

• Once cooked (don't make it soggy) strain it and keep it aside.

 

• Cut the chicken (about 1 big breast piece) into small chunks / cubes.

• Boil the chicken in a saucepan, again for about 5 minutes on high heat (we need to cook the chicken fully). Add a little bit of salt while boiling the chicken.

• Once chicken is cooked, strain the water.

• Now take a non-stick frying pan (wide).

• Warm about 1/2 Tbsp of oil and sauté the chicken for about 5 minutes on medium-high heat. Take it out and keep aside as it turns golden brown.

• Chop the garlic and the green chillies. Cut the tomato and the capsicum into tiny pieces.

• In the same frying pan, warm the rest of the oil.

• Toss in the chopped chillies and garlic. Keep the heat on medium.

• In less than a minute, the garlic will start leaving its aroma, then add in the tomato.

• Mix well and let it be on for about a minute.

• Add in the cut capsicum. Mix well.

• Add black pepper now and mix well.

• Put in the chicken chunks and make sure it blends up well with all the other ingredients.

• After you mixed it well, toss in the boiled Rotini (pasta).

• Add salt according to taste (remember we have added bits of salt to the boiling pasta and chicken).

• Sauté it for a minute, and then switch off as it is all ready!!

A Guide to Lentils (Dal)

Lentils can be either whole (sabut) and skinned / split (dhuli) and are called Dal in Hindi. These are basically a type of legume, which are various bean or pea plans that have seed pods. When the seeds are removed from the pods and dried they are called lentils or pulses. 

Dal is a staple ingredient in Indian cuisine. It is basically a curry / stew type preparation, can be of thick to medium consistency. Big source of protein, it is mostly eaten with Roti in North India and with Rice in other parts of India.

Lentils are either 

• Whole
• Hulled (skin / shell removed)
• Split

Many a times lentils are split while the skin is still on. Lentils can be kept for up to three months, nicely stored in an airtight jar. Lentils need to be thoroughly washed before being washed.

Let's get to know the popular varieties of Dal in India.

Chana

• Green coloured, smaller sized chickpea

• In India, it is cooked into curries and also roasted to be eaten as a snack.

• These are pretty hard, so need to soak them few hours (preferably overnight) before cooking them.

Chana Dal (skinned / split)

• When the tiny dark brown chickpea (kala chana), also known as 'Bengal gram', is skinned and split, a bright yellow lentil is revealed, which is called as chana dal.

• Many a times, this lentil is tempered in oil to provide flavour and crunch to dishes like upma, tamarind rice etc.

• This lentil is also ground into gram flour (besan) which is then used in breads, many gravy based curries, batter for fritters (pakora) etc.

• Chana dal is not the same as skinned and split yellow peas (field peas), which is easily found in American stores, nor is it the same as skinned and split piegon peas (Toor dal), although all these three varieties look pretty similar.

Kabuli Chana

• These are light coloured and slightly larger chickpeas, slightly nutty in flavour.

• Popularly known as Chole in Hindi.

• These are pretty hard, so need to be soaked few hours (preferably overnight) before cooking them.

• Canned variety of this chickpea is often found in American grocery stores.

• Made into very tasty Punjabi curry in India and is a very popular vegetarian food.

• Often it is boiled and used in making quick Indian snacks (tangy and chatpata) and when cold it is used in salads.

Kala Chana

• Tiny dark brown chickpea (kala chana), also known as 'Bengal gram'.

• These are pretty hard, so need to be soaked few hours (preferably overnight) before cooking them.

• Made into tasty curries in India and a very popular vegetarian food.

• In addition to cooking these lentils, they can also be sprouted, a more nutritious way to consume them.

• Chana dal is derived from Kala Chana, after splitting it and removing the skin.

Lobiya

• Known as the 'Black-eyed pea / bean', can be found in American grocery stores too.

• Pale coloured and has a prominent black spot at its centre

• In India, it is also called as Chawli

• Basically made into curry based dish, eaten just like any other dal.

• These are pretty hard, so need to be soaked few hours (preferably overnight) before cooking them.

Masoor Dal (whole and skinned / split)

• Whole red lentils (sabut masoor dal) are disc-shaped with a flat base and reddish tan to light brown in colour.

• In USA, whole red lentils are commonly used to make lentil soup and can be easily found in  American  grocery stores.

• The ones that are found in the American grocery stores are slightly larger and lighter in colour, while the ones that are found in the Indian grocery stores are slightly smaller and redder in colour.

• When these lentils are skinned and split (dhuli masoor dal), a beautiful orange colour comes through and  surprisingly when they are cooked, they turn yellow.

Moong Dal (whole and skinned / split)
 

• Whole green lentils (sabut moong dal) look like tiny green ovals.

• In addition to cooking these lentils, they are also sprouted and used with other fresh vegetables to make lovely salads.

• When these lentils are skinned and split (dhuli moong dal), they reveal a yellow colour, and used again to make lovely lentil dishes.

Rajma

• Known as the 'Kidney bean',  can be found in American grocery stores too.

• Reddish maroon in colour, slightly bigger in size, almost same shape as the black eyed bean

• A very regular dish in the northern parts of India, where it is  made into a gravy based curry with lots of spices.

• These are pretty hard, so need to be soaked few hours (preferably overnight) before cooking them.

• Although canned variety is easily available, best is to use the dry ones.

Toor Dal (skinned / split pigeon peas)

• Whole greenish tan coloured pigeon peas reveal a yellow interior when they are skinned and split.

• Toor dal is used to make the most common form of plain yellow dal, sambar etc.

• Oiled form of this dal is also available, this is basically done to increase the shelf life of the lentil. Usually people wash off the oil in warm water before using it.

• Toor dal resembles Chana dal but it is slightly smaller.

• Also do not confuse Toor dal with the split yellow peas (field peas) that are commonly found in American stores.

Urad Dal (whole and skinned / split)

• When whole, these tiny little lentils are black and called as 'black gram' (sabut urad dal).

• When they are skinned and split, they are white.

• The skinned and split lentil (dhuli urad dal) is soaked and ground to make South Indian delights like Dosa, Uttapam, Idli etc. and also used as a main ingredient in making Oriya pitha.

• It is also tempered and used for adding flavour to rice and other dishes.

Sweeteners

Brown Sugar

• Light and dark - both are refined with molasses added.

• Use instead of white sugar for colour and flavour, especially in baked goods.

Confectioner's Sugar

• Powdered refined sugar for icings and sweet sauces.

• Also for sifting over desserts, pies and cakes for decorative effect.

Honey

• Clear honey is runny and melts better than opaque / firmly set honey.

• Flavour is a matter of personal choice, determined by the type of nectar the bees use.

Maple Syrup

• Use in ice-cream, cakes and cookies, also pour over pancakes and waffles.

• .Flavour is more distinctive than corn syrup.

Raw Sugar

• Crunchy brown sugar.

• Crystals do not dissolve easily, but give a good texture if sprinkled over cakes and cookies before baking.

White Sugar

• Superfine is good for cooking - it is fine and dissolves quickly.

• Granulated is coarser and best for table use.

Raising and Setting Agents

Baking Powder

• Leavening agent used in cakes and cookies.

• A mixture of baking soda, sodium and cream of tartar.

Baking Soda

• Used as a leavener combined with an acid such as sour milk.

Gelatin Powder

• A setting agent that must be dissolved in liquid before use.

• Not for vegetarians.

Instant Yeast

• A powder that mixes directly into flour.

• Quicker and more convenient to use than other types of yeast.

Troubleshooting Hard-Boiled Eggs

Hard cooking eggs seem simple, yet problems often arise. Here are three common complaints and how to avoid them.

Eggshell cracks during cooking

• Why - As eggs cook, gases expand and tiny cracks become larger. Boiling too fast can also causing cracking.

• Solution - Before cooking, make sure the shells are solid. Cook gently so the eggs don't bounce around.

Mom says ''Use a little vinegar, and that helps!!''

Eggs are difficult to peel

• Why - Fresh eggs are more difficult to peel due to their high pH. As an egg ages, it releases carbon dioxide and becomes more alkaline. This cause the membrane just beneath the shell to adhere to the egg white and making the egg easier to peel

• Solution - Use eggs that are at least 7 days old. Start peeling from the large end where the air pocket forms.

Mom says ''Use a little salt, and that helps!!''

The yolk turns green

• Why - If an egg is cooked too long, iron in the yolk combines with sulphur in the white, causing the yolk to turn greyish green

• Solution - Don't overcook eggs. When done, immediately plunge them into ice water.

Precautions for Non-stick Usage

Many cooks rely on non-stick pans, particularly for cooking delicate foods like eggs, pancakes etc. Yet concerns about the safety of the chemicals used in common non-stick coating persist, While there is no definitive answer to the debate, it is certain that using non-stick incorrectly can be dangerous. Most non-stick coatings contain PFOA (perfluorooctanoic acid). When subjected to high temperatures (above 500 degree F), PFOA may break down and release toxic fumes. To cook safely with non-stick pans, follow these precautions.

DOs

• Read the manufacturer's instructions

• Use low or medium heat

• Turn on the exhaust fan to keep the kitchen well ventilated while cooking

• Use wooden or heat-resistant silicone utensils to stir and move food

• Was non-stick cookware with warm, soapy water using a nylon scrubby or non-abrasive sponge

• Store pans carefully, avoid stacking them

• Discard pans if the non-stick coating begins to flake or the surface becomes marred

• As an alternative, consider switching over to carbon steel pans or cast iron, when seasoned properly they have non-stick properties

DON'Ts

• Don't preheat an empty non-stick pan

• Don't use high heat. If your recipe calls for stir frying over high heat, use another pan

• Don't use non-stick pans under the broiler

• Don't use cooking spray. It can burn into the non-stick coating, causing a build-up that will result in the surface losing its non-stick properties

• Don't use abrasive cleaning products or metal utensils

• Don't use non-stick with PFOA coatings if you have pet birds in the house, they are highly sensitive to fumes

A Guide to Chocolate

Chocolate, we all know is the fine outcome of a long process of refining..This section will give you a brief introduction to the most common varieties of chocolate.

COCOA POWDER

• Can be natural or Dutch processed.

• Is finely ground roasted cocoa beans from which most of the fat has been removed.

• In recipes without baking powder or baking soda, you can use natural or Dutch processed interchangeably.

• Otherwise, use the type of cocoa powder specified.

MILK

• Contains roasted cocoa beans, sugar, either milk or cream and often tiny amounts of vanilla or vanilla and lecithin.

• Flavour and sweetness vary, depending on the ratio of the ingredients.

SEMISWEET AND BITTERSWEET

• Contains roasted cocoa beans, sugar and often extra cocoa butter and tiny amounts of vanilla or vanilla and lecithin.

• Brands sold range in cacao percentage from 55  percent to well over 70 percent.

• For best flavour and texture in dessert recipes, chose chocolate with the specifies cacao percentage.

UNSWEETENED

• Chocolate is purely roasted cocoa beans that have been ground to a molten paste and re-hardened into bars or pieces.

• Because it isn't sweetened, its quite bitter.

WHITE

• Contains cocoa, butter, sugar and milk or cream (usually in addition to tiny amounts of vanilla or vanilla and lecithin)

• Don't substitute white confectionery coating or white baking chips, both of which are made with vegetable oil instead of cocoa butter.

Dry Chilly Prawn

I generally get the semi-cooked (or cooked) prawns and store them in my freezer. So any time I wish to make prawns, it is hardly any time consuming for me. But then also prawns get cooked faster than any other meat so with less time in hand also you may add a prawn dish to your meal :):)

Some dish may need the heads of the prawns to stay intact, but for this one I really like the prawns to be headless. It is a dry dish, basically tossed with some soya sauce, lots of onions and fresh green chillies!! 

All that you need :

(Serves 2-3)

• Prawn - 1 pound (small / medium sized)

• Onion - 2 large

• Capsicum - 1 large

• Green chillies - about 5

• Soya sauce - 2 Tbsp

• Red hot sauce - 1 Tbsp

• Cooking oil - about 3 Tbsp

• Salt - to taste

How to make it :

• De-head, de-vein, de-tail the prawns and clean them in water properly.

• Once clean, toss the prawns with the soya sauce.

• Heat about 1 Tbsp of oil in a pan.

• Sauté the prawns on medium heat.

• If you are using raw prawns, you will probably need to sauté the prawns (uncovered) for about 10 minutes.

• For me since the prawns were already cooked, I only sautéed them for about 5 minutes. 

• Take out the prawns and keep aside.

• Rinse the same pan with plain water and heat the remaining oil in it.

• Chop the onions into medium square sized pieces.

• Put in the onions and fry them for about 2 minutes (on medium heat).

• Chop the green chillies (add as many chillies that your taste buds can handle) and add them to the onions.

• In another minute add the prawns. Mix well.

• If you have red hot sauce with you, add a Tbsp of it (Else you could add more green chillies).

• Add salt to taste.

• Chop the green pepper into medium square sized pieces and toss them into the pan. 

 

• Mix well on medium heat.

• Switch off in about 2 minutes (we want the pepper to remain crunchy).

Relish it as a starter or as a main dish with some variation of fried rice!!

Sabu Dana Khichdi

Many of you must be wondering what is this 'Sabu Daana'..It is basically a starch extracted from various plants, mainly flavourless, and look like white round shaped pearls.

Sabu Dana can be found in any grocery store in most parts of India and outside India, most Indian grocery stores will have it. Many a times Sabu Dana gets confused with Tapioca pearls which is a very same kind of thing.

Being basically starch, Sabu Dana is rich is carbohydrates, low in fat and proteins. Very easy to digest, people also use when having upset stomach. Some of the dishes that are made out of it - kheer (pudding), upma / khichdi, Vada (patties)

Khichdi is a staple Indian dish made out of manly rice with lentils, but any dish little soft and messy can be termed as Khichdi. This particular Khichdi is very prevalent in Marathi cuisine (Western India) and Mumbai is where I got a habit of eating this particular dish. This is a dish very popular during the fasting season. My aunty makes this so yummy, she would make it so often, each time I am at her place. I have picked up the recipe from her only. So this post is dedicated my my dear aunty Mauni Khudi (Indira aunty).

All that you need :

(Serves 2)

• Sabu Dana - 1 cup

(Sabu Dana)

• Peanut - 1/4 cup (a handful)

• Potato - 1 large

• Dry red chillies - few

• Green chilly - 2

• Cumin seeds - 1/2 tsp

• Curry leaves - few

• Oil - 2-3 tsp

• Salt - to taste

For serving - 

• Fresh curd

• Sugar

How to make it :

• Rinse the Sabu Dana a few times under flowing water  (like you wash rice before cooking it).

• Soak it in water for at least 4 hours. This way they will expand and become fluffy.

• Take a frying pan and dry roast the peanuts for about 2-3 minutes on medium-high heat, until they turn brown and crispy. Take it out and keep aside.

• Wash and peel the potato. Cut it into big square shaped pieces.

• Put the oil in a frying pan and heat it up.

• Use about 1 tsp oil and fry the potatoes for about 5 minutes, until they are cooked completely and turn golden brown.

• Take out the cooked potatoes and keep aside.

• Use the same pan and the remaining oil. Keep on medium heat.

• Wash the curry leaves, chop the green chillies.

• Once hot, put the cumin seeds, curry leaves, chopped green chillies and the dry red chillies as well.

• In about 30 seconds the cumin seeds will start spluttering.

• Add in the peanuts and the potatoes. Stir well and let it be for a minute.

• Strain the soaked Sabu Dana.

• Add the Sabu Dana now. Sprinkle salt to taste. Mix well. It might get slightly sticky and smaller moulds may start forming, but that is ok. Make sure to break those moulds and keep mixing well.

• In about 2-3 minutes, it will done. Switch off.

• Beat the curd nicely and add sugar to it.

• Serve the hot Sabu Dana khichdi with the sweet curd. That is how traditionally Maharashtrians savour it.

Note :

• I know of people who roast the peanuts and then grind them and use it. And I too have tried it that way, it tastes much better and that is how I do it now.

• Also I know of people who add a sprinkle of sugar to this khichdi, I personally never have.

• If you don't have or don't want to use potatoes, you will still enjoy this dish.

Glossary

People all across the world use the same things and the challenge is that they know them with different names. That is the reason why I am making this page so that I can provide you all the clutter of information in a single plate, to the best of my ability. I will be giving a brief description about each product, and also the English / Hindi and Oriya names for the thing. 

To start with, I will list the ingredients / things I have used in my recipes. Gradually I will try to add more generic stuff too to this page.

AMBA

• English term - Mango
• Amba is what it is called in Oriya.
• Basically it is a fruit.
• Can be both ripe / unripe.
• In Hindi, it is known as Aam.

KHATTA

• Khatta is what it is called in Oriya.
• English term - Sour / Tangy
• Basically it is flavour, added to any dish by using ingredients like tamarind, tomatoes, lime, vinegar, raw mango powder etc.
• In Hindi, it is known as Khatai.

JAGGERY

• English term - Brown sugar (dark / light)
• Jaggery is how it is known as in India.
• It is basically concentrated and unrefined sugar, mostly cane sugar (can be date sugar etc. too)
• In Hindi, it is known as Gur.
• In Oriya, it is known as Guda.

HALDI

• Haldi is what it is called in Hindi.
• English term - Turmeric powder
• Basically it is a spice (refer the Spices, Herbs & Seasoning section)
• In Oriya, it is known as Haladi.

JEERA

• Jeera is what it is called in Hindi.
• English term - Cumin
• Basically it is a spice (refer the Spices, Herbs & Seasoning section)
• Can be either whole (cumin seeds) or in powdered form (cumin powder)
• In Oriya, it is known as Jeera too.

LAL MIRCH

• Lal Mirch is what it is called in Hindi.
• English term - Red Chilly
• Basically it is a spice
• Can be either whole (dry red chilly) or in powdered form (red chilly powder)
• In Oriya, it is known as Naali Lanka.

PANCH PHORAN

• Panch Phoran is what it is called in Hindi.
• English term - None (as it is very typical to Indian cooking)
• Basically it is a mixed spice, blend of mostly the following spices in equal quantities - cumin seeds, mustard seeds, fennel seeds, fenugreek seeds and nigella seeds
• In Oriya, it is known as Panch Phutana.

AALU

• Aalu is what it is called in Hindi.
• English term - Potato
• Basically it is a vegetable
• In Oriya, it is known as Aalu too.

KADHAI

• Kadhai is what it is called in Hindi.
• English term - Wok
• Basically it is a round / circular and deep cooking utensil
• Traditionally it used to be made out of iron only, but these days it is available in many varieties - stainless steel, copper etc, most prevalent being the non-stick types
• Termed as the Indian Wok.
• In Oriya, it is known as Kadei.

PURI

• Puri is what it is called in Hindi.
• English term - None (as it is a typical Indian dish)
• Basically it is an Indian bread, typically made out of wheat flour, deep fried and  round in shape
• In Oriya, it is known as Puri too.

SAUTÉ

• Sauté is what it is called in English.
• In Hindi, it is called as Talna.
• Basically it is process of cooking with little bit oil, with the food being sautéed turning brown after it is done
• In Oriya, it is known as Bhaaji-ba.

TARKARI

• Tarkari is what it is called in Oriya.
• English term - Curry
• Basically it is any dish with some gravy
• In Hindi, it is known as Tari.

METHI

• Methi is what it is called in Hindi.
• English term - Fenugreek
• Basically it is a green leafy vegetable and also the seeds are used as a spice (refer the Spices, Herbs & Seasoning section)
• In Oriya, it is known as Methi too.

PARATHA

• Parantha is what it is called in Hindi.
• English term - None (as it is a typical Indian dish)
• Basically it is an Indian bread, typically made out of any flour (wheat, all purpose etc), pan fried, can be plain or stuffed too
• In Oriya, it is known as Parata.

AMCHUR

• Amchur is what it is called in Hindi.
• English term - Raw Mango Powder
• Basically it is a spice (refer the Spices, Herbs & Seasoning section)
• In Oriya, it is known as Amchur too.

AMARETTI

• No name / reference in Hindi / Oriya.
• English term - Macaroon
• Basically it is an Italian cookie, chief ingredients being almonds.

TART

• No name / reference in Hindi / Oriya.
• Basically it is a baked dish, with a hard crust base and some filling on the top side, which is basically open (no crust on the top)

PIE

• No name / reference in Hindi / Oriya.
• Basically it is a baked dish, with a hard crust base and a top and some filling in between
• Almost same as a tart, just that in this case the top is also covered

CHEESECAKE

• No name / reference in Hindi / Oriya.
• Basically it is a dessert, with a hard crust base and soft cheese (some variety - creame cheese, ricotta etc.) on the top side

VANILLA EXTRACT

• No name / reference in Hindi / Oriya.
• Basically it is a flavouring agent (solution), vanilla flavoured of course!!
• Used in baking (pastries, cakes etc.), mostly to add aroma and flavour

ALMOND

• Badam is what it is called in Hindi
• Basically it is a nut, the seed part of a tree, can be eaten as it is or used in many dishes / desserts
• Badama is what it is called in Oriya too.

COOKIE SHEET

• No name / reference in Hindi / Oriya.
• Basically it is a metal tray, used for baking cookies - cookie batter is put on it and the tray is put inside the oven
• It is like an accessory used in baking

PARCHMENT PAPER

• No name / reference in Hindi / Oriya.
• Basically it is a heat resistant, thin paper like thing, used as a disposable non sticky smooth surface for lining baking trays
• It is like an accessory used in baking

YOGHURT

• Dahi is what it is called in Hindi.
• Basically it is dairy product, which is nothing but fermented milk
• In India, this is more popularly known as Curd.
• Dahi is what it is called in Oriya too.

WALNUT

• Akhrot is what it is called in Hindi.
• Basically it is nut, the seed of a tree.

NUTMEG

• Jaifal is what it is called in Hindi.
• Basically it is a spice (refer the ''Spices, Herbs & Seasoning'' post)
• In Oriya, it is known as Jaiphala.

DOPIAZA

• It is an Urdu word, meaning something that has two onions ('do' means two, 'pyaz' mean onion)
• English term - None (as it is a typical Indian dish)
• Basically it is curry / dish, which is prepared with a lot of onions
• In India, this is more popularly done with chicken, mutton (lamb / goat meat) and sometimes as a vegetarian dish too

SKILLET

• Tawa is what it is called in Hindi.
• Basically it is a cooking utensil, a flat frying pan, with a long handle and no cover mostly
• Traditionally it used to be made out of iron, but these days it is available in many varieties - stainless steel, copper etc, most prevalent being the non-stick types
• More popularly known just as a Frying pan.
• Tawa is what it is called in Oriya too.

ROTI

• Roti is what it is called in Hindi.
• English term - None (as it is a typical Indian dish)
• Basically it is an Indian bread, typically made out of wheat flour (variants can be made out of corn flour called as 'makke ki roti' etc.)
• Also popular as Chapati.
• In Oriya, it is known as Rooti.

JHALFREZI

• English term - None (as it is a typical Indian dish)
• Basically it is a curry with a thick and mostly dry gravy, generally spicy, anything from medium to very hot.

GREEN PEPPER

• Shimla Mirch is what it is called in Hindi.
• English term - also called as Bell Pepper (it can come in different colours red, yellow etc.)
• Basically it is a green vegetable, mostly not very hot.
• In India it is popularly known as Capsicum.
• Shimla Lanka is what it is called in Oriya.

CORIANDER LEAVES

• Hara Dhania Patta is what it is called in Hindi.
• English term - Cilantro
• Basically it is a herb (refer the Spices, Herbs & Seasoning section)
• Dhania Patra is what is is called in Oriya.

SHEEKH

• English term - None
• Basically it is a Kabab, made out of minced meat (goat / lamb / chicken etc.). The meat is mixed with spices, put on skewers and cooked in a Tandoor (traditionally) or an oven.
• Sheekh is basically the skewer.
• Also called / spelled as Seekh.

KABAB

• English term - None
• Basically it is a dish made out of any kind of meat grounded and mixed variety of spices, grilled or roasted, can in any form like a patty, on skewers etc.
• Originated and most popular in the Middle Eastern.
• Also called / spelled as Kebab.

MINT

• Pudina is what i is called in Hindi.
• Basically it is an aromatic herb, used in many dishes. In India, apart from other things, it is used to make chutneys and in biryani also.
• Due to is cool after taste, Mint is widely used in chewing gums, mouth fresheners, toothpastes, drinks, etc.
• Podina is what i is called in Oriya.

CHUTNEY

• English term - Condiment (any sauce / seasoning)
• Basically it is used as a side to many dishes, and made out of any herbs / vegetable / fruit etc., can be either dry / wet
• Examples - Mint (pudina), Coriander (dhania), Coconut (nariyal), Mango (aam)
• Chatani is what it is called in Oriya.

BIRYANI

• English term - None.
• Basically it is a rice based dish made with any kind of meat (chicken / goat / prawns etc.) or vegetables and lots of spices.
• Originally from the Middle Eastern parts of the world.
• Generally quite a rich / heavy dish with intense flavours.
• Eaten with sides of raita (made out of curd), salad etc. 

CASHEW

• In Hindi, it is known as Kaju.
• Basically it is the nut of a tree, used mostly as a snack - either raw, salted, sweetned or roasted
• In Indian cuisine, it is chopped and used in desserts / sweets or made into paste and used in many curries.
• In Oriya, it is known as Lanka Ambumanji

CREAM

• In Hindi, it is known as Malai.
• Basically a dairy product, made after processing the fat from milk.
• In USA cream is sold in many varieties like heavy / light whipping cream, half-and-half etc.
• Widely used for many things - sauces, soups, many curries, ice creams, coffee etc.
• In Oriya, it is known as Sara.

GARAM MASALA

• English term - None
• Basically it is a blend / mixture of various spices like - clove, cinnamon, cardamom, cumin seeds, coriander seeds. Other ingredients may be added too.
• Can be in the whole or ground form. Ground garam masala has a strong aroma and mostly added to the dishes at the end of the cooking unlike the whole garam masala which is used in he beginning.
• In Oriya, it is known as Garam Masala too.

SKEWERS

• In Hindi, it is known as Seekh (Sikh / Sheekh).
• Basically it is an instrument - a thin metal or wooden stick used in cooking, mostly in grilling (kababs).

ALUMINIUM FOIL

No name / reference in Hindi / Oriya.

Next Set.....Coming soon...

• CORN STARCH / FLOUR
• PRESSURE COOKER
• CORN KERNELS

• MOUSSE
• GRAHAM CRACKERS
• UNSALTED BUTTER
• SEMI SWEET CHOCOLATE
• MILK CHOCOLATE
• SPRING-FOAM PAN