Recipe Ingredients

Here you will find the basic ingredients used in cooking and their names in Hindi and English.

1. Litti - From the Kitchen of Bihar
2. Recipe for Paneer Garlic Bread
   
   

1	Onion Pyaj		Onions (usually but not exclusively the bulbs) are edible with a distinctive strong flavour and pungent odour which is mellowed by cooking. They generally have a papery outer skin over a fleshy, layered inner core. Used worldwide for culinary purposes, they come in a wide variety of forms and colors.
2	Garlic Lahsun		Garlic is most often used as a seasoning or a condiment. When crushed or finely chopped it yields allicin, a powerful antibiotic and anti-fungal compound (phytoncide). It also contains alliin, ajoene, enzymes, vitamin B, minerals, and flavonoids.
3	Turmeric Haldi		Turmeric (Curcuma longa, also known as tumeric) is a spice commonly used in curries and other Indian cooking. Its active ingredient is curcumin. It is a significant ingredient in most commercial curry powders. Turmeric is also used to give a yellow color to some prepared mustards, canned chicken broth, and other foods (often as a much cheaper replacement for saffron). It makes a poor fabric dye as it is not very lightfast.
4	Coriander Dhaniya		All parts of the plant are edible, but the fresh leaves and the dried seeds are the most commonly used in cooking. The leaves are variously referred to as coriander leaves, cilantro (in the United States, from the Spanish name for the plant), dhania (in the Indian subcontinent, and increasingly, in Britain), Chinese parsley or Mexican parsley. The dry fruit are known as coriander seeds or simply as coriander.
5	Basil Tulsi		Basil (Ocimum basilicum) of the Family Lamiaceae is also known as Albahaca, St. Joseph's Wort, and Sweet Basil. Basil is most commonly used fresh, and in cooked recipes, is generally added at the last moment, as cooking destroys the flavour quickly.
6	Mustard Rai / Sarson		When a rich woman's son died she went to the Buddha and cried: "Lord and Master, give me the medicine that will cure my boy." The Buddha answered: "I want a handful of mustard-seed." And when the girl in her joy promised to procure it, the Buddha added: "The mustard-seed must be taken from a house where no one has lost a child, husband, parent, or friend."
7	Cumin Jeera		The Greeks kept cumin at the dining table in its own container (much as pepper is frequently kept today) and this practice continues in Morocco.
8	Curry Leaves Curi Patta		Its leaves are highly aromatic and are used as a herb or spice. Their form is small and narrow and somewhat resemble the leaves of the Neem tree; therefore they are also referred to as Kari Bevu, translated to Black Neem, in the Kannada language. In Tamil and Malayalam it is known as Karuveppilai, ilai meaning leaves. Other names include Kari Patta (Hindi) and Karapincha (Sinhalese).