INGREDIENTS

INSTRUCTIONS

FLOURS                    British term  :         Hindi term Whole
wheat flour Atta All purpose flour Maida  Barley flour Jowar ka atta
Rice flour Chaaval ka atta Chickpea flour  Gram flour Besan Millet
flour Bajri or Bajra ka atta  BEANS                     British term
(pulses) Hindi term Split peas,  yellow        Bengal gram  :        
Chana dal Chick peas (or garbanzo beans) Kabuli chana  Black gram beans
Urad dal Mung beans,whole Whole green gram Sabat  mung dal Mung
beans,split         Split green gram Dhuli mung dal  Lentil (split  or
whole) Masoor ki dal Black eyed Peas Black eyed peas or Cowpeas
Chowley or Lobia Red lentils,split Red gram (split) Arhar/Tuver dal
Kidney bean Rajmah  HERBS Hindi Term Coriander leaves (cilantro)  Tej
patta Mint leaves Pudina Curry leaves Curry patta or mitha neem
Fenugreek leaves Hari methi Garlic Lasun Fresh ginger Adrak  SPICES
Hindi term Aniseed or fennel seeds Saunfa Asafoetida Hing Curum  Ajwain
Black pepper Kali mirch Cardamom Chotee illaichi Black  cardamom Kali
illaichi (don't eat raw) Chilli Lai mirch Green Chilli  Hari mirch
Cinnamon Dalchini Coriander seeds Soohka dhania Cumin  seeds Zeera
White cumin Safed zeera Black cumin Shah zeera Fenugreek  Methi zeera
Mace Javantri Ginger, powdered Soonth Mango powder  Aamchur Mustard
seeds Rai or sarson Nigella seeds Kalonji Poppy seeds  Saffron Sesame
seeds Gingelly or til Tumeric Haldi Nutmeg Jaiphal  Black salt or rock
salt Kala namak Fenugreek leaves Methi ka saag  MISC Ash gourd
Hattichak Pumpkin Kaddu Snake gourd Chahehinda Yam  (elephant) *not a
sweet potato Zamikand Yam,ordinary(NOT a sweet  potato, white flesh,
larger) Ratalu Sweet potato Shakarkland  SOURCE: Rotis and Naans of
India by Purobi Babbar, Vakils, Feffer and  Simons Ltd., Bombay. posted
by Anne MacLellan

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