ashwini's kitchen: Dosa

spices

Adrak (Ginger)

Dhannia (Coriander Seeds)

Hari Mirchi (Green Chillies)

Kabob Chini (Cubeb Pepper)

Khashkhash (Poppy Seeds)

Laison (Garlic)

Lavng (Cloves)

Rye (Mustard Seeds)

Thil (Sesame Seeds)

Chironji (Cudpahnuts)

Elaichi (Cardomom)

Imly (Riped Tamarin)

Kali Mirchi (Black Pepper)

Khopra (Sliced Coconut)

Mirchi (Chilly Poder)

Moongh Phally (Peanuts)

Shahzeera (Black Cumin)

Zafran (Saffron}

Dal Chini (Cinnamon)

Haldi (Tumeric)

Jouz-Jaipal (Nutmeg)

Kariyapak (Curry Leaves)

Kothmir (Coriander Leaves)

Lal Mirchi (Red Pepper)

Pather Ka Phool (Black Stone Flower)

Tej Patha (Bay Leaves)

Zeera (Cumin)

VEGETABLES

Telugu names of vegetables :

Brinjal/Egg plant : Vankaya

Potato : Bangala dumpa

Bitter gourd : Kakarkaya

Snake gourd : Potlakaya

Ridge gourd :Beerakaya

Bottle gourd :Anapakaya,SORAKAYA

Pointed gourd : Parval/protons

Cluster beans : Goru chikkudu

Tindoora/Gherkins : Dondakaya

Okra : Bendakaya

Cucumber : Dosakaya

Radish : Mullangi

Raw Jackfruit : Panasa kaaya

Drumstick :Mulakkaaya

Suran/Yam :Kanda gadda

Tapoica :Karra Pendalam

Spinach :Paalakura

Chinese spinach :Bachalikura

Amaranthus :Thotakura

Sorrel leaves : Gongura

Curry leaves :Karivepaku

Fenugreek leaves : Menthi kura

Coriander leaves :Kothimeera

Green chilli : Pachi mirapakaya

ash gaurd :boodidha gummadi kaaya

colacasia :chema dumpa

tamata :rama mulakaaya,takkali pandu

raw banana :arati kaaya

carrot :carrot

cabage :cabage

califlower :califlower

Broad Beans :Chikkudu Kaya

capsicum :bunga mirapa,bangalore mirapa kaaya

beetroot :beetroot

green peas :bhatani

Taro root :Chilakadadumpa

corn :mokkajonna ginjalu

coconut :kobbari kaaya

raw mango :maamidi kaaya

mint :pudina aakulu

goose berry :usirikaaya

mushroom :puttagodugulu

garlic :vellulli

red chilli :yendu mirapa kaaya

red sorrel :chukka koora

sweet potato :chilakada dumpa

serving

Learn the traditional way
of serving food
on plantain leaves
in South India

1. Uppu (Salt)
2. Uppinakai (Pickles)
3. Chutney Pudi (Chutney Powder)
4. Kosumbri (Green Gram Salad)
5. Kosumbri (Bengal Gram Salad)
6. Kayi Chutney (Coconut Chutney)
7. Beans Pallya (Fogath)
8. Gujje Pallya (Jack Fruit Fogath)
9. Chitranna (Lemon Rice)
10. Happala (Papad)
11. Sandige (Crispies)
12. Kadubu (Steamed Rice Cake)
13. Anna (Rice)
14. Thovve (Dal)
15. Sihigojju (Raitha)
16. Saru (Rasam)

17. Uddinahittu (Black Gram Paste)
18. Badane Podi (Brinjal Pakoda)
19. Menaskai (Sweet And Sour Gravy)
20. Goli Baje (Maida Fry)
21. Avial (Vegetable Mix)
22. Gatti Baje (Ladies Finger Pakoda)
23. Gulla Koddel (Brinjal Sambar)
24. Chiroti Milk (Sweet)
25. Gojjambade (Masalwada Curry)
26. Kayi Holige (Sweet Coconut Chapati)
27. Vangi Bath (Vegetable Upma)
28. Bharatha (Sour Ginger Gravy)
29. Paradi Payasa (Sweet)
30. Mosaru (Curds)
31. Majjige (Butter Milk)

ashwini's kitchen

Tuesday, January 4, 2011

Dosa

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