Khazana of Indian Recipes

Some Indian terms
Charoli seeds
Chenna
Garam masaia
Ghee
Goda masaia
Kokum
Masaia
Mawa
Some Indian utensils
Degchi
Handi
Also known as Chironji. Used as garnish in sweets.
A form of cottage cheese, used as a base for sweets
like Rasagoola or rasmalai.
Spice powder. Lightly roast and grind the following
ingredients to make the masaia: Black cardamom
8-10; Green cardamom 15-20; Cinnamon 15-20
pieces (1" each); Cloves 1 tblspn; Mace 1 flower;
Nutmeg 1; Peppercorn 1 tblspn; Cumin seeds 1/2
cup; Coriander seeds 2 tblspns.
Clarified butter. Used as a cooking medium in some
dishes instead of oil.
A spice powder, also called 'sweet mix', containing
most of the ingredients from the garam masaia,
with extra Cumin seeds and whole dried red chillies.
This sour, dry red fruit, also known as amsool or
red mango is used in some curries for its sour flavour.
Spice powders. Indian cooking uses different kinds
of masalas such as Garam masaia, goda masaia, chaat
masaia.
Khova. Used as a base for sweets and as a thickener
in some curries.
A wide, thick-bottomed vessel.
A heavy-bottomed vessel, used to cook vegetables,
curries, rice.
Kadai A deep pan, mainly used for deep-frying.
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