Cooking Measurements
http://whatscookingamerica.net/Q-A/equiv.htm
http://www.onlineconversion.com/
http://www.moshbit.com/kitchen/converter/
http://www.calculateme.com/Weight/index.htm
http://www.cuisinecuisine.com/FoodConversions.htm
http://www.onlineconversion.com/
http://www.moshbit.com/kitchen/converter/
http://www.calculateme.com/Weight/index.htm
http://www.cuisinecuisine.com/FoodConversions.htm
Glossary of Cooking Terms
List of terms Used Generally
AL DENTE:
Italian term used to describe pasta that is cooked until it offers a slight resistance to the bite.
BAKE:
To cook by dry heat, usually in the oven.
BARBECUE:
Usually used generally to refer to grilling done outdoors or over an open charcoal or wood fire. More specifically, barbecue refers to long, slow direct- heat cooking, including liberal basting with a barbecue sauce.
BASTE:
To moisten foods during cooking with pan drippings or special sauce to add flavor and prevent drying.
BATTER:
A mixture containing flour and liquid, thin enough to pour.
BEAT:
To mix rapidly in order to make a mixture smooth and light by incorporating as much air as possible.
BLANCH:
To immerse in rapidly boiling water and allow to cook slightly.
BLEND:
To incorporate two or more ingredients thoroughly.
BOIL:
To heat a liquid until bubbles break continually on the surface.
BROIL:
To cook on a grill under strong, direct heat.
CARAMELIZE:
To heat sugar in order to turn it brown and give it a special taste.
CHOP:
To cut solids into pieces with a sharp knife or other chopping device.
CLARIFY:
To separate and remove solids from a liquid, thus making it clear.
CREAM:
To soften a fat, especially butter, by beating it at room temperature. Butter and sugar are often creamed together, making a smooth, soft paste.
CURE:
To preserve meats by drying and salting and/or smoking.
DEGLAZE:
To dissolve the thin glaze of juices and brown bits on the surface of a pan in which food has been fried, sauteed or roasted. To do this, add liquid and stir and scrape over high heat, thereby adding flavor to the liquid for use as a sauce.
DEGREASE:
To remove fat from the surface of stews, soups, or stock. Usually cooled in the refrigerator so that fat hardens and is easily removed.
DICE:
To cut food in small cubes of uniform size and shape.
DISSOLVE:
To cause a dry substance to pass into solution in a liquid.
DREDGE:
To sprinkle or coat with flour or other fine substance.
DRIZZLE:
To sprinkle drops of liquid lightly over food in a casual manner.
DUST:
To sprinkle food with dry ingredients. Use a strainer or a jar with a perforated cover, or try the good, old-fashioned way of shaking things together in a paper bag.
FILLET:
As a verb, to remove the bones from meat or fish. A fillet (or filet) is the piece of flesh after it has been boned.
FLAKE:
To break lightly into small pieces.
FLAMBE':
To flame foods by dousing in some form of potable alcohol and setting alight.
FOLD:
To incorporate a delicate substance, such as whipped cream into another substance without releasing air bubbles. Cut down through mixture with spoon, whisk, or fork; go across bottom of bowl, up and over, close to surface. The process is repeated, while slowing rotating the bowl, until the ingredients are thoroughly blended.
FRICASSEE:
To cook by braising; usually applied to fowl or rabbit.
FRY:
To cook in hot fat. To cook in a fat is called pan-frying or sauteing; to cook in a one-to-two inch layer of hot fat is called shallow-fat frying; to cook in a deep layer of hot fat is called deep-fat frying.
GARNISH:
To decorate a dish both to enhance its appearance and to provide a flavorful foil. Parsley, lemon slices, raw vegetables, chopped chives, and other herbs are all forms of garnishes.
GLAZE:
To cook with a thin sugar syrup cooked to crack stage; mixture may be thickened slightly. Also, to cover with a thin, glossy icing.
GRATE:
To rub on a grater that separates the food in various sizes of bits or shreds.
GRATIN:
From the French word for "crust." Term used to describe any oven-baked dish--usually cooked in a shallow oval gratin dish--on which a golden brown crust of bread crumbs, cheese or creamy sauce is form.
GRILL:
To cook on a grill over intense heat.
GRIND:
To process solids by hand or mechanically to reduce them to tiny particles.
JULIENNE:
To cut vegetables, fruits, or cheeses into thin strips.
KNEAD:
To work and press dough with the palms of the hands or mechanically, to develop the gluten in the flour.
LUKEWARM:
Neither cool nor warm; approximately body temperature.
MARINATE:
To flavor and moisturize pieces of paneer, vegetable by soaking them in or brushing them with a liquid mixture of seasonings known as a marinade. Dry marinade mixtures composed of salt, pepper, herbs or spices may also be rubbed into paneer or vegetables.
MEUNIERE:
Dredged with flour and sauteed in butter.
MINCE:
To cut or chop food into extremely small pieces.
MIX:
To combine ingredients usually by stirring.
PAN-BROIL:
To cook uncovered in a hot fry pan, pouring off fat as it accumulates.
PAN-FRY:
To cook in small amounts of fat.
PARBOIL:
To boil until partially cooked; to blanch. Usually this procedure is followed by final cooking in a seasoned sauce.
PARE:
To remove the outermost skin of a fruit or vegetable.
PEEL:
To remove the peels from vegetables or fruits.
PICKLE:
To preserve meats, vegetables, and fruits in brine.
PINCH:
A pinch is the trifling amount you can hold between your thumb and forefinger.
PIT:
To remove pits from fruits.
PLANKED:
Cooked on a thick hardwood plank.
PLUMP:
To soak dried fruits in liquid until they swell.
POACH:
To cook very gently in hot liquid kept just below the boiling point.
PUREE:
To mash foods until perfectly smooth by hand, by rubbing through a sieve or food mill, or by whirling in a blender or food processor.
REDUCE:
To boil down to reduce the volume.
REFRESH:
To run cold water over food that has been parboiled, to stop the cooking process quickly.
RENDER:
To make solid fat into liquid by melting it slowly.
ROAST:
To cook by dry heat in an oven.
SAUTE:
To cook and/or brown food in a small amount of hot fat.
SCALD:
To bring to a temperature just below the boiling point.
SCALLOP:
To bake a food, usually in a casserole, with sauce or other liquid. Crumbs often are sprinkled over.
SCORE:
To cut narrow grooves or gashes partway through the outer surface of food.
SEAR:
To brown very quickly by intense heat. This method increases shrinkage but develops flavor and improves appearance.
SHRED:
To cut or tear in small, long, narrow pieces.
SIFT:
To put one or more dry ingredients through a sieve or sifter.
SIMMER:
To cook slowly in liquid over low heat at a temperature of about 180°. The surface of the liquid should be barely moving, broken from time to time by slowly rising bubbles.
SKIM:
To remove impurities, whether scum or fat, from the surface of a liquid during cooking, thereby resulting in a clear, cleaner-tasting final produce.
STEAM:
To cook in steam in a pressure cooker, deep well cooker, double boiler, or a steamer made by fitting a rack in a kettle with a tight cover. A small amount of boiling water is used, more water being added during steaming process, if necessary.
STEEP:
To extract color, flavor, or other qualities from a substance by leaving it in water just below the boiling point.
STERILIZE:
To destroy micro organisms by boiling, dry heat, or steam.
STEW:
To simmer slowly in a small amount of liquid for a long time.
STIR:
To mix ingredients with a circular motion until well blended or of uniform consistency.
TOSS:
To combine ingredients with a lifting motion.
TRUSS:
To secure poultry with string or skewers, to hold its shape while cooking.
WHIP:
To beat rapidly to incorporate air and produce expansion, as in heavy cream or yogurt. |
Indian Food Glossary
Indian food is a diverse and extraordinary one. Different regions in India offer their own specialties with their very own taste, subtlety and aroma. This chart shows you the conventional names of ingredients to hindi names.
Glossary Of Pulses:
| ||||||||||
English Name
|
Indian / Hindi Name
| |||||||||
Beaten Rice
|
Poha
| |||||||||
Bengal Gram
|
Chana
| |||||||||
Black Gram Sabut
|
Urad Dal / Kaali Dal
| |||||||||
Black Eyed Beans
|
Chawli / Lobhia
| |||||||||
Broken Wheat
|
Dalia
| |||||||||
Chickpeas (brown)
|
Chana
| |||||||||
Chickpeas (green)
|
Cholia / Hara Chana
| |||||||||
Chickpeas (white)
|
Kabuli Chana
| |||||||||
Gram Flour
|
Besan / Chane Ka Atta
| |||||||||
Green Gram
|
Moong
| |||||||||
Horse Gram
|
Kulthi
| |||||||||
Maize Flour
|
Makai Ka Atta
| |||||||||
Puffed Rice
|
Kurmura
| |||||||||
Red Kidney Beans
|
Rajma
| |||||||||
Red Lentil
|
Masoor
| |||||||||
Refined Flour
|
Maida
| |||||||||
Rice
|
Chawal
| |||||||||
Semolina
|
Rava / Suji
| |||||||||
Split Bengal Gram
|
Chana Dal
| |||||||||
Split Black Gram
|
Urad Dal / Kaali Dal
| |||||||||
Split Green Gram
|
Moong Dal
| |||||||||
Split Red Gram
|
Tuvar Dal / Arhar Dal
| |||||||||
Split Red Lentil
|
Masoor Dal
| |||||||||
Wheat
|
Gehun
| |||||||||
Wheat Flour
|
Gehun Ka Atta
| |||||||||
Indian Names For Spices, Fruits, Dairy Products and Their Categories:
| ||||||||||
Common Indian Names
|
English Names
|
Category
| ||||||||
Adrak / Sonth
|
Ginger
|
Spices
| ||||||||
Ajwain
|
Carom Seeds / Thyme
|
Spices
| ||||||||
Amchoor
|
Dried Mango Powder
|
Masala
| ||||||||
Anaar Dana (Powder)
|
Pomegranate Seeds (Dried)
|
Masala
| ||||||||
Angoor
|
Grapes
|
Fruit
| ||||||||
Atta
|
Wheat Flour
|
Flour
| ||||||||
Badam
|
Almond
|
Dry Fruit
| ||||||||
Besan
|
Gram Flour
|
Flour
| ||||||||
Bhutta
|
Corn Cobs
|
Vegetable
| ||||||||
Chana
|
Bengal Gram
|
Pulses
| ||||||||
Chana Dal
|
Gram Dal
|
Pulses
| ||||||||
Chikoo
|
Sapota
|
Fruit
| ||||||||
Chhuara
|
Dates (Dried)
|
Dry Fruit
| ||||||||
Dahi
|
Curd
|
Dairy Product
| ||||||||
Dalchini
|
Cinnamon
|
Spices
| ||||||||
Dhania Patta
|
Coriander Leaves
|
Vegetable
| ||||||||
Dhania Powder
|
Coriander Powder
|
Masala
| ||||||||
Elaichi (Chhoti)
|
Green Cardamom
|
Spices
| ||||||||
Elaichi (Moti)
|
Brown Cardamom
|
Spices
| ||||||||
Ghee
|
Clarified Butter
|
Dairy Product
| ||||||||
Hari Mirch
|
Green Chilly
|
Vegetable
| ||||||||
Hing
|
Asafetida
|
Spices
| ||||||||
Imli
|
Tamarind
|
General
| ||||||||
Jaiphal
|
Nutmeg
|
Seeds
| ||||||||
Javitri
|
Mace
|
Spices
| ||||||||
Jeera
|
Cumin Seed
|
Seeds
| ||||||||
Kaju
|
Cashew Nut
|
Dry Fruit
| ||||||||
Kala Jeera / Black Cumin Seeds
|
Caraway Seeds
|
Seeds
| ||||||||
Kala Namak
|
Rock Salt
|
Masala
| ||||||||
Kali Mirch
|
Black Pepper
|
Spices
| ||||||||
Kari Patta
|
Curry Leaves
|
Herb
| ||||||||
Kheera
|
Cucumber
|
Vegetable
| ||||||||
Khoya, Mawa
|
Dried Whole Milk/Thickened Milk
|
Dairy Product
| ||||||||
Kishmish
|
Currants
|
Dry Fruit
| ||||||||
Lasan / Lahsun
|
Garlic
|
Spices
| ||||||||
Laung
|
Clove
|
Spices
| ||||||||
Maida
|
Fine Wheat Flour
|
Cereal
| ||||||||
Malai
|
Cream
|
Milk Fat
| ||||||||
Mattha (Chhaach)
|
Butter Milk
|
Dairy Product
| ||||||||
Methi
|
Fenugreek Seeds
|
Seeds
| ||||||||
Mirch
|
Chilly
|
Vegetable
| ||||||||
Moong Fali
|
Groundnut
|
Dry Fruits
| ||||||||
Nimboo ka Sat
|
Citric Acid
|
Acid
| ||||||||
Paneer
|
Cottage Cheese
|
Dairy Product
| ||||||||
Patta Gobi
|
Cabbage
|
Vegetable
| ||||||||
Paav / Pav / Pao
|
Bun
|
Cereal
| ||||||||
Phitkari
|
Alum
|
General
| ||||||||
Phool Gobi
|
Cauliflower
|
Vegetable
| ||||||||
Poha, Chiwda
|
Flaked, Beaten rice
|
Cereal
| ||||||||
Pudina Leaves
|
Mint Leaves
|
Vegetables
| ||||||||
Raai / Raee
|
Mustard Seeds (Small)
|
Spices
| ||||||||
Saboodana / Sabudana
|
Sago
|
General
| ||||||||
Sarson
|
Mustard Seeds (Moti)
|
Spices
| ||||||||
Saunf
|
Aniseed
|
Seeds
| ||||||||
Shimla Mirch
|
Capsicum
|
Vegetable
| ||||||||
Tadka
|
Seasoning
|
Cooking Process
| ||||||||
Tej Patta
|
Bay Leaf
|
Herb
| ||||||||
Urad Dal
|
Horse Bean
|
Pulses
| ||||||||
ENGLISH
|
HINDI
|
TAMIL
|
KANNADA
|
TELUGU
| ||||||
Spices
| ||||||||||
Turmeric
|
Haldi
|
Manjal
|
Harasina pudi
|
Pasupu
| ||||||
Coriander seeds
|
Dhania
|
Dhaniya, Kothamalli vithai
|
Kotthambari Beeja;
Dhaniya
|
Dhaniyalu
| ||||||
Cloves
|
Lavang
|
Lavangam, Kiraambu
|
Lavanga
|
Lavangam
| ||||||
Fennel
|
Saunf
|
Sombu
|
Sompoo
|
Peddajeelakarra
| ||||||
Cinnamon
|
Tuj/Dalchini
|
Lavanga Pattai
|
Dalchinni/chakke
|
Dalchina chekka
| ||||||
Cardamom
|
Elaichi
|
Yelakkai
|
Elakki
|
Elakulu
| ||||||
Cilantro, Coriander leaves
|
Dhania
|
Kothamalli
|
Kotthambari Soppu
|
Kothimiri
| ||||||
Ginger
|
Adrak
|
Inji
|
Shunti
|
Allam
| ||||||
Garlic
|
Lasun
|
Poondu
|
Bellulli
|
Vellulli
| ||||||
Pepper corns
|
Kalimirchi
|
Milagu
|
Menasu
|
Miriyalu
| ||||||
Fenugreek seeds
|
Methi
|
Vendhayam
|
Menthya
|
Menthulu
| ||||||
Red chili
|
lal Mirchi
|
Kaindha milagai, Vatral milagai
|
Onamenasinakaayi
|
Endu mirapakayalu
| ||||||
Poppy seeds
|
Khuskhus
|
Gasagasa
|
Gasagase
|
Gasagasalu
| ||||||
Asafetida
|
Hing
|
Perungayam
|
Ingu
|
Inguva
| ||||||
Saffron
|
Kesar
|
Kungumapoo
|
Kesari
|
Kumkumapuvvu
| ||||||
Aniseed
|
Sauf
|
Perunjeeragam
|
Dodda jeera
|
Sopu
| ||||||
Bay leaf, Cinnamon leaf
|
Tej/Tuj patta
|
Birinji ilai
|
Briyani ele
|
Biriyani aaku
| ||||||
Cumin seeds
|
Shah Jeera/Kala Jeera
|
Sombu
|
Jeerige
|
Jeelakarra
| ||||||
Mustard seeds
|
Rai/Sarson
|
Kadugu
|
Saasive
|
Sasuvalu
| ||||||
Mint leaves
|
Podina
|
Pudhina
|
Pudina
|
Pudina aaku
| ||||||
Nuts/Dried fruit
| ||||||||||
Peanuts, Groundnuts
|
moongphali
|
Verkadalai, Nilakadalai
|
Kadalekaayi beeja
|
Veru sanaga pappu
| ||||||
Cashew nut
|
Kaju
|
Mundhiri Paruppu
|
Godambi
|
Jeedipappu
| ||||||
Almonds
|
Badam
|
Baadam
|
Baadaami
|
Baadam
| ||||||
Pistachio
|
Pista
|
Pista
| ||||||||
Walnut
|
Akroot
|
Akrut
|
Akrotu
| |||||||
Dates
|
Kajhoor
|
Perichanpazham
|
Kharjoora; Utthatthi
|
Karjuram
| ||||||
Dried Apricot
|
Khumani
|
Aprikot
| ||||||||
Raisin
|
Kishmish
|
Kaintha thratchai
|
Ona drakshi
|
Endu draksha
| ||||||
Grains/Flours
| ||||||||||
Gram flour
|
Besan
|
Kadalai Mavu
|
Kadale Hittu
|
Senaga pindi
| ||||||
All purpose flour (Maida)
|
Maida
|
Maida mavu
|
Maida Hittu
|
Maida pindi
| ||||||
Wheat flour
|
Atta, Chappathi flour
|
Gothumai mavu, Chapathi mavu
|
Godhi Hittu
|
Goduma pindi
| ||||||
Par-boiled rice
|
-
|
Puzhungal Arisi
|
Kuchilakki; Kusubalakki
|
Dampudu/Uppudu biyyam
| ||||||
Semolina
|
Suji
|
Ravai
|
Rave
|
Rava
| ||||||
Lentils
|
dal
|
Paruppu
|
Bele
|
Pappu
| ||||||
Vermicelli
|
Seviyan
|
Semiya
|
Shaavige
|
Semiyalu
| ||||||
Yellow split peas
|
Thoor dal
|
Thuvaram Paruppu
|
Thogari Bele
|
Kandi pappu
| ||||||
Bengal gram
|
Channa dal
|
Kadalai Paruppu
|
Kadale Bele
|
Senaga pappu
| ||||||
Black gram
|
Urad dal
|
Ulundhu, Ulutham Paruppu
|
Uddina bele
|
Minappappu
| ||||||
Green gram
|
Moong dal
|
Pachai Paruppu
|
Hesaru bele
|
Pesara pappu
| ||||||
Seasonings
| ||||||||||
Tamarind
|
Imli
|
Puli
|
Hunise Hannu
|
Chintapandu
| ||||||
Jaggery
|
Gur
|
Vellam
|
Bella
|
Bellam
| ||||||
Sesame seeds
|
til
|
Ellu
|
Ellu
|
Nuvvulu
| ||||||
Green hot chili
|
Hari Mirchi
|
Pachai milagai
|
Hasi Menasina Kaayi
|
Pachchi mirapakaya
| ||||||
Green pepper, Capsicum
|
bari mirch
|
Kudai milagai
|
Dappa Menasina Kaayi
|
Bengaluru Mirapakaya
| ||||||
Curry leaves
|
kari Patta
|
Karivepilai
|
Karibevu
|
Karivepaku/karivevu
| ||||||
Vegetables
| ||||||||||
Egg plant, Brinjal
|
Biangan
|
Katharikai
|
Badinekaayi
|
Vankaya
| ||||||
Okra, Ladies Finger
|
Bhindi
|
Vendaikai
|
Bendekaayi
|
Bendakaya
| ||||||
Gentleman's Toes, Tindla
|
tinda
|
Kovaikai
|
-----
| |||||||
Drumstick
|
Seeng
|
Murungaikai
|
Nuggekaayi
|
Munakkaya
| ||||||
Bottle Guard,Opo Squash
|
Doodhi
|
Suraikai
|
Sorekaayi
|
Sorakaayi
| ||||||
Serrated Guard, Chinese Okra
|
Peerkangkai
|
Heerekaayi
| ||||||||
Amaranth
|
Chauli, chavleri
|
Dantina Soppu
| ||||||||
Arrowroot
|
Paniphal, Tikora
| |||||||||
Ash gourd
|
Petha
|
Boodugumbala
|
Boodida Gummadikaayi
| |||||||
Asparagus
|
Shatwar, sootmooli,halyan
| |||||||||
Asparagus
|
Musli
| |||||||||
Avocado, butterfruit
|
Makhanphal
|
BenneHannu
| ||||||||
Bell Pepper
|
Simla Mirch
|
Dappa Menesina Kaayi
| ||||||||
Bengal gram leaves
|
Chaney ki bhaji (Hummus)
|
Soppina Kadale
| ||||||||
Bitter gourd
|
Karela
|
Paakarkai
|
Haagalakaayi
|
Kakarakaayi
| ||||||
Bottle gourd
|
Lauki,doodhi
|
Sorekaayi
| ||||||||
Cabbage
|
Patha gobi
|
Kosu
|
Yele Kosu
|
Kosu
| ||||||
Carrot
|
Gajar
|
karat
|
Gajjari; Carrot
| |||||||
Cauliflower
|
Phool gobi
|
Hoo Kosu
| ||||||||
Chilli
|
Mirchi
|
MiLagai
|
MenasinaKaayi
|
Mirapa
| ||||||
Cluster Beans
|
Gowaar Phali
|
Gorikaayi / Javalikaayi
| ||||||||
Colocasia
|
Arbi
|
Aravi
| ||||||||
Coriander Cilantro
|
Dhania
|
Dhania
|
Kotthambari
|
Kottimira
| ||||||
Corn cobs, maize
|
Bhutta, makka
|
Musukina Jola
| ||||||||
Corn kernel
|
Makai
|
MakkaasoLam
|
Musukina Jola
|
Mokkajonna
| ||||||
Cowpea
|
Lobia
|
Halasande; Thadaguni
| ||||||||
Cucumber
|
Kakdi
|
VeLLarikkai
|
Southekaayi
|
Dosakaya
| ||||||
Dillweed
|
Suvabhaji
|
Sabbasige Soppu
| ||||||||
Drumstick leaves
|
Muranka bhaji
|
Murungaikaai
|
Nugge ele
|
Munagaaku
| ||||||
French Beans
|
Flas Beans
|
Beans
| ||||||||
Gardencress
|
Halim
| |||||||||
Gherkins
|
Kunthroo, Goli, Tondli
|
Thondekaayi
| ||||||||
Green chilli
|
Hari mirch
|
Pacchai Milagaai
|
Hasimensina kaayi
|
Pachchimirapakaya
| ||||||
Indian sorrel
|
Khatti bhaji
| |||||||||
Khesari leaves
|
Masoor bhaji
| |||||||||
Lettuce
|
Kasmisaag
| |||||||||
Lime or Lemon
|
Nimbu
|
Elumichai
|
Ninmbe hannu
|
Nimmakaya
| ||||||
Lotus Stem
|
Kamal Kakadior, Bhien
|
Thaavare dantu
| ||||||||
Makhanphal
|
Avocado, butterfruit
|
Benne Hannu
| ||||||||
Mushrooms
|
Goochi
|
Naikudai
|
Naayikode
|
Puttagodugu
| ||||||
Olives
|
Zetoon / Zaitoon
| |||||||||
Onion
|
Kanda Pyaaz
|
Vengaayam
|
Eerulli; Ullaagadde
|
Vullipaya
| ||||||
Peas
|
Matar
|
PattaaNi
|
Bataani
|
Pachchi Batani
| ||||||
Potato
|
Aloo
|
Urulai Kizhangu
|
Aalugadde
|
Bangaladumpa
| ||||||
Pumpkin
|
Kadhu
|
Poosanikkai
|
Kumbalakaayi
|
Gummadi
| ||||||
Radish
|
Mooli
|
Mullangi
|
Moolangi
|
Mullangi
| ||||||
Red sorrel
|
Chukka bhaji
|
Chukkaku
| ||||||||
Salad leaves, endives
|
Gulsuchal
| |||||||||
Spinach
|
Palak
|
Keerai
|
Paalaaku; Paalakku
|
Palakura
| ||||||
Sweet potato
|
Shakarkand
|
Vallikizhangu
|
Sihi Genasu
|
Chilakada Dumpa
| ||||||
Tapioca
|
Simla Aloo
|
Mara Genasu
|
Chema dumpa
| |||||||
Tomato
|
Tamatar
|
Thakkaali
|
Tomato; Tamaate
|
Tomato
| ||||||
Vegetables
|
Sabji
|
KaaykarikaL
|
Tharakaari
|
Kooragayalu
| ||||||
Water Chestnuts
|
Shingara
| |||||||||
FRUITS
|
Fal
|
Pazhangal
|
Hannugalu
|
Pandu
| ||||||
Apple
|
Sabe
|
AappiL
|
Sebu
|
Aapil
| ||||||
Bael, Stone apple, Bengal quince
|
Bel, siriphal
|
Belada Hannu
| ||||||||
Banana
|
Kela
|
Vaazhaipazham
|
Baale Hannu
|
Arati
| ||||||
Chakothra
|
Pomelo
|
Chakotha
| ||||||||
Chin fruit, litchie
|
Lichee
| |||||||||
Figs
|
Amjeer
|
Atthipazham
| ||||||||
Grapes
|
Angoor
|
Draakshai
|
Draakshi
|
Draksha
| ||||||
Guavas
|
Amrood
|
Koyya
|
Seebe Hannu; Perala; Bikke Hannu
|
Jaama
| ||||||
Jackfruit
|
Kathal
|
Palaapazham
|
Halasina Hannu
|
Panasa
| ||||||
Jamoon
|
Jambul fruit java plum
|
Naavalpazham
|
Nerale Hannu
| |||||||
Mango
|
Aam
|
Maampazham
|
Maavina Hannu
|
Mamidi
| ||||||
Mashmelon
|
Kharbooja
|
Siddota; Banaspatre; Minike Hannu
| ||||||||
Mulberry
|
Shehtooth
| |||||||||
Muskmelon/Cantalope
|
Kharbooja
|
Siddota; Banaspatre; Minike Hannu
|
Karbooja
| |||||||
Orange
|
Santra
|
Kamala
|
Kitthale Hannu
|
Kamala Pandu
| ||||||
Papaya
|
Papeeta
|
BappaLi
|
Parangi Hannu
|
Boppayi
| ||||||
Pear
|
Nashpati
|
Berikkai
|
Mara Sebu
| |||||||
Pineapple
|
Ananas
|
Annaasi
|
Anaanas
|
Anaasa
| ||||||
Plum
|
Aloobukara
|
Albhakra paandu
| ||||||||
Pomegranate
|
Anar
|
Mathulai
|
Daalimbe
|
Daanimma
| ||||||
Sweet lime
|
Mosambi
|
Saathukudi
|
Moosambi
|
Battaaya
| ||||||
Watermelon
|
Tarbooj, Kalingad
|
Darpoosani
|
Kallangadi
|
Pucchchakaayi
| ||||||
Zizyphus
|
Ber, bor
|
Elachi Hannu; Bore Hannu
| ||||||||
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