What to Say to Get What You Want

When you first come to South Asia, figuring out the new terms for food items can take months. Many of us struggled to figure these out on our own, but we love you newbies too much to put you through that. So here's a list of items from the experienced minds of South Asian American cooks. :) Thanks to all those who helped compile this list! Please feel free to email/comment if you think of anything that's left off.

almonds = badaam

asafoetida = hing

baking powder = baking powder or pakaanay ka soda

baking soda = bicarbonate of soda from chemist, or meeta soda at the local store

barley = joe (but I have not found it like pearl barley, only in the husk)

basil = kali tulsi

bay leaves = tej patta

black eyed peas = lobia

black pepper = kali mirch

brown sugar = jagari (this is local and not quite the same, but might work depending on what you’re making)

butter = makkan

cardamom = elaichi

carom seeds = ajwain

cayenne powder = lal mirch

celery seed = anjwan

chick peas/garbanzo beans = channa or chola/chole

chick pea flour = besan

cilantro = dhaniya

cinnamon = dal chinni

cloves = laung/lavang

coconut oil = naryal ka til

coriander powder = dhania powder

coriander seeds = dhania

corn meal = makki ka atta/makka atta is as close as you’re gonna get, but works great for cornbread :)

corn starch = corn flour

corn syrup = Solar brand Golden Syrup

cream = malai

cream of tartar = potassium acid tartrate at the chemist

cumin powder = jeera powder

cumin seeds = jeera

curry leaf = kari patta

dill = soya

dough = gunda huwa atta

egg/eggs = anda/ande

fennel seeds = saunf

fenugreek = methi

fenugreek leaves, dried = kasoori methi

fish = muchli

garlic = lussun

ginger, fresh = adrak

ginger powder = sohnth (but it’s stronger here, so beware) :)

green bell peppers = shimla mirch

ground meat = keema

honey = shahed

kidney beans = rajma

lemons = nimboo

lentils = dal* (see post on dal, detailing the types with names)

mace = javitri

mango powder = amchur (for Indian cooking, really potent)

mint leaves = hara pudina

mustard seeds = rai/sarsoon

mustard oil = rai ka til/sarsoon ka til

nigella seeds = kalonji

nutmeg = jaiphal

onion = pyaz

olive = zaitoon

peanut oil = groundnut oil

poppy seeds = khus-khus (lighter colored and smaller here)

powdered sugar = icing sugar

raisin = kish mish

refined sugar = boora or breakfast sugar or castor sugar

rock salt = seendha namak

saffron = kesar

salt = namak

semolina = sooji/rawa

sesame seeds = til

shortening = no equivalent, but see note*

star anise = chakriphool

turmeric = huldi

vinegar = sirka

walnut = akrot (great substitute for pecans)

wax paper = butter paper

wheat germ = try boosa? my helper called it that today

wheat gluten = possibly seitan, not sure yet... let me know if you figure it out :)

wheat flour = atta

white flour = maida

yeast = khameer

yogurt, plain = dahi

Seasonal things:

-Makki ka atta tends to only be available in the cold months

-Strawberries come for only 6-8 weeks in November-January, so stock up, puree and freeze!

-Mangoes are so delicious, but only available during the hot season. These are also good pureed and frozen.

-Jagari is also only a winter thing

Notes on Milk:

-Doubled Toned Milk is like 1%

-Toned Milk is like 2%

-Slim Milk is skim

-You can also get full cream milk

-(In Rajasthan at least, where Saras milk is sold, they have skim, 1.5%, 3%, 4.5%, and 6% milk, all different colored bags. Can you guess how long it took me to figure THAT out!? Some days the milk bag was purple, some days green, some days blue...) :)

-The milk sold in bags (Mother Dairy, Amul, Saras, etc.) is pasteurized and does not need boiling, but if it makes you feel better, knock yourself out. :) Seeing a few chunks of cream in this milk is normal and fine. Don't plan on keeping this milk in the fridge longer than a few days, it will start to spoil quickly. So don't buy too much at once.

-The milk sold in boxes (Nestle, Amul, etc.) is pasteurized and homogenized. Because of this it will keep a lot longer and you'll never see chunks of cream.

-You can also get fresh milk straight from the cow or buffalo. Ask your neighbors and find someone who has milk delivered to their house everyday. Just make sure to ask where it's coming from, so you can rest easy it's not coming from that cow across the street eating your trash. :) In Delhi, you can get organic milk delivered to your house if you want!

Notes on Ghee/Shortening/Dalda

There is no equivalent of shortening in South Asia, but some things can be substituted.

Pure butter can be substituted.

Ghee is also an option, it is a clarified butter made from milk fat, we think. :) It has a strong flavor though, so may not work in certain recipes. Also, the brand of ghee makes a big difference. (Katrina P says, “I strongly recommend using one of the name brands like Nestle, Milk Man etc... the ‘desi ghee’ is just a little too ‘desi’ and still tastes a little too much like the buffalo.” ) You’ve been warned. :)

Vanaspati is another option, made from vegetable oils, which is more like shortening. Experimenting might be necessary for you to figure out what you like best. Dalda is one company that makes this, and you can find others in the oil/ghee section. Makes a good substitute for Crisco in biscuits, pie crusts, etc.

For a more exhaustive list including fruits and vegetable names, check out: (thanks to ErickaS for the tip)

http://www.angelfire.com/country/fauziaspakistan/recipes