Q. What qualification should a chanter of the Holy Names of Krishna possess ?A. One should have the following symptoms in order to constantly chant the holy names of Krishna:-1. Humility.2. Compassion.3. Freedom from envy.4. Freedom from false pride.5. The willingness to offer respects to everyone.( Commentary on Shikshashtakam, verse, 3.)MESSAGE: Dandavat and pranam dear devotees. Hare Krishna. More questions and answers will be added on this page at the bottom. Take care, bye.
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Q. 31. What are the regulations one should follow when preparing bhoga, offering foodstuffs to the Lord, and taking Krsna prasadam ?
A. PERSONAL CLEANLINESS.
Cleanliness is next to Godliness. One of the most important aspects to be considered when cooking for the pleasure of the Lord is cleanliness. All things must be kept fully clean and organized, including the kitchen, equipment and utensils, and the persons who are cooking and assisting.
One should always prepare for kitchen service by first performing a complete personal cleansing. In the "Hari-bhakti-vilasa", Gopala Bhatta Goswami has explicitly described the rules of Deity worship, including protocol for the preparation of foodstuffs for the Lord. One should first pass urine and stool, shave, brush the teeth and rinse the mouth, all of which are considered to be contaminated activities. Next, one must fully bathe, chant the proper mantras, and put on clean Vaisnava clothing and tilak before entering the kitchen.
All effort should be made to maintain an atmosphere of cleanliness during the cooking process. If one is called out of the kitchen, or gets involved in some other activity while in the midst of cooking, always wash the hands thoroughly before resuming the cooking activities. After cooking and making the offering, one may change into clean clothing while the Lord is eating.
"But you do not know cleanliness, although you are..., that is because your, your cleanliness is with machine. And without machine, you cannot keep clean. Why not this broomstick is sufficient? If in India machine is not available, you cannot be clean? Keep everything cleansed--utensils, plates, teeth, hands, feet. Use sufficient water. There will be no (indistinct). Dirty things should be removed, and cleansed inside and outside. Inside cleansed: simply Krsna consciousness, always thinking of Krsna. That is inside clean. And outside, that is also required. You cannot neglect, because outside unclean means inside also you'll see unclean. If you keep both sides clean, then you will be healthy inside and outside.Srnvatam sva-kathah krsna punya-sravana-kirtanah hrdy antah stho hy abhadrani. Abhadrani, all inauspicious things, that will be cleaned. They should be washed. To become sacred thread means he must be suci.Satya samah damah saucam, saucam. One must be very clean. That is brahminism. Not simply having a sacred thread: "Prabhupada, give me sacred thread, sacred thread, sacred thread," everybody. You have got sacred thread, that is certificate, but what is your saucam? Cleanliness. The brahmana's name is suci. He is always cleansed. Everyone will see, and he'll immediately feel how cleansed he is. What is the difficulty? God has given sufficient water. For cleanliness you simply require water, that's all. No antiseptic bottle--Dettol, this, that, so many. You are manufacturing so many rascal things, but ultimately unclean. Ultimately unclean. But by God's arrangement, by Krsna's arrangement, simple..."
krsna bada dayamaya, karibare jihva jaya, sva-prasada-anna dila bhai sei annamrta khao, radha-krsna-guna gao, preme daka caitanya-nitai
"O Lord! This material body is a lump of ignorance, and the senses are a network of paths leading to death. Somehow or other we have fallen into the ocean of material sense enjoyment, and of all the senses the tongue is the most voracious and uncontrollable. It is very difficult to conquer the tongue in this world, but You, dear Krsna, are very kind to us. You have sent this nice prasada to help us conquer the tongue; therefore let us take this prasada to our full satisfaction and glorify Your Lordships Sri Sri Radha and Krsna and in love call for the help of Lord Caitanya and Prabhu Nityananda."
Q. 29. What is the procedure for offering the bhoga-arati ?
a. When offering Deity worship in the home, whatever food one prepares for oneself and others must be offered to the Deities. While home worship is seldom as regulated as temple worship, one should keep as regular a schedule as possible. Given that individuals in the household may eat at varying times of day, the number of offerings made to the Deities may vary. However, it is best to have a scheduled number of offerings, like breakfast, lunch and dinner.
On a plate reserved for the Lord's use, nicely arrange the bhoga preparations. Perform acamana and offer obeisances to the Spiritual Master. Set the offering plate in front of the Deities, either directly on the altar or on a table before the altar. Arrange for the Lord to eat in private, behind a curtain or altar door. With your with hand, purify the bhoga by sprinkling it lightly with water from a pancha-patra while chanting the maha-mantra. Sitting on an asana before the altar and ringing a bell, recite three times the pranama prayer to the Spiritual Master, begging permission to assist him in his service to the Lord:
nama om visnu-padaya krsna-presthaya bhu-tale srimate Bhaktivedanta Swami iti namine namas te sarasvate deve gaura-vani-pracarine nirvisesa-sunyavadi-pascatya-desa-tarine
"I offer my respectful obeisances unto Srila Prabhupada, who is very dear to Lord Krsna, having taken shelter of His Lotus feet. Our respectful obeisances are unto you, O spiritual master, servant of Bhaktisiddhanta Sarasvati Gosvami. You are kindly preaching the message of Lord Caitanyadeva and delivering the Western countries, which are filled with impersonalism and voidism."
Chant the following prayer to Lord Caitanya three times, requesting His mercy:
namo maha-vadanyaya krsna-prema-pradaya te krsnaya krsna-caitanya-namne gaura-tvise namah
"O most munificent incarnation! You are Krishna Himself appearing as Sri Krishna Caitanya Mahaprabhu. You have assumed the golden color of Srimati Radharani, and You are widely distributing pure love of Krishna. We offer our respectful obeisances unto You." [Cc. Madhya 19.53]
Chant the following prayer three times, offering respect to Lord Krsna:
namo brahmanya-devaya-go-brahmana-hitaya ca jagad-dhitaya krsnaya govindaya namo namah
"I offer my respectful obeisances unto Lord Krishna, who is the worshipable Deity for all brahmanas, the well-wisher of the cows and the brahmanas, and the benefactor of the whole world. I offer my repeated obeisances to the Personality of Godhead, known as Krishna and Govinda."
Leave the room for ten minutes, allowing the Lord and his associates (including the Spiritual Master and the previous Acaryas) to eat. During this time, if initiated, chant the Gayatri mantras for the Spiritual Master and for Lord Caitanya (the third and fifth guru-given mantras); then chant the Hare Krsna mantra and other Vaisnava songs. Re-enter the room, clapping your hands three times. Remove the plate, praying that you have served the Lord and His associates to Their full satisfaction.
Banana leaves are perfect natural thaali plates, and can be folded into bowls, cups or other servingware shapes. To make cups, simply cut circles out of a flat leaf, then pleat or 'crimp' cross sides to make the four corners. Banana leaves can be found fresh and frozen in many Indian and Asian groceries. If your leaves are too stiff to fold, try blanching briefly before use.
Chakla-Belan | Chaki-belan (Board and Chapati Rolling Pin).
Chaklas are round flat platforms made of marble or wood on which the dough for chapattis is rolled with the help of the Belan, or the rolling pin.
Chimta (Flat Tongs).
Chimta are flat Indian tongs, often used to roast rotis or papads on an open flame. Tongs come in many shapes and sizes, and most cooks keep a variety on hand for different tasks.
Chinese Wok.
A high quality hand-hammered steel wok is a great addition to the Indian kitchen. The shape of Chinese style woks makes them great for frying chenna, pakoras, and other savories. You can use very hot oil, while the wok's shape reduces the number of pieces likely to stick to the bottom due to high heat. The sloped sides also make it easy to drop new pieces into the oil without splashing.
Degchi | Dekchi (Narrow-Neck Pot).
The Degchi is traditionally made of brass or copper, but stainless steel is also available today. The Degchi’s neck is narrower than its round, thick base, making it a versatile pan for cooking sauces, gravies and milk-base dishes.
Hamal Dista | Mortar and Pestle.
Mortar and pestle sets come in all shapes and sizes. I don't care much for the marble type, but prefer a rougher stone like the one pictured. Put whole spices in the bowl, and grind to a fine, fresh powder with the pestle. Hand-grinding spices adds a wonderful dimension to cooking. When you need to do quantities, or don't have much time, an electric spice grinder comes in handy. I've found that the small Braun coffee grinders work beautifully, and will even chew through cinnamon bark in short order. Mine has been going strong for 12 years!
Handi (Thick Bottom Pot).
The Handi is a thick bottom pot that helps keep foods from sticking or burning. Stick to the better quality cast iron or stainless steel. While more expensive, it's much healthier than cooking in aluminum pots.
Kadhai | Karai (Indian Wok).
A Kadhai is the Indian equivalent of a Chinese wok, being deeper and narrower. Kadhai cooking is quick preparation of vegetables, etc., using no water, but taking advantage of the natural juices released by the dish, which is constantly stirred until cooked. The heavier-bottomed Kadhai are best, because you can apply more heat without having to add more oil to prevent sticking.
Katori (Serving Bowl)
Katoris are the small stainless steel bowls typically used to serve dals and curries on a thaali plate. They come in a range of sizes today, and having a good collection on hand is very helpful. They work well for sweets, chutneys and raitas, etc.
Masala Dabba (Spice Box)
The Masala Dabba spice box is one of the most important tools in the Indian kitchen. This round stainless steel box holds several cups that fit snugly in the box, keeping spices fresh and ready for use. Most come with one or more small measuring teaspoons and a tight inner lid that keeps the spices from intermingling. I keep several masala dabba in the pantry: One box holds the ‘basic’ spices I use in many preps: turmeric, cumin, asafetida, ginger, coriander, mustard seeds, red chili. Another box contains my favorite aromatics: fennel, nutmeg, cardamom, cinnamon, anise, garam masala, and clove. A third box contains fresh ground masala mixes, each with a very distinctive regional flavor: Bengali, Punjabi, Gujarati, etc.
Parat (Rimmed Plate)
The Parat is a high-edged plate usually made of wood, in which dough is kneaded.
Tava | Tawa (Iron Griddle)
The Tava is an iron griddle used for shallow frying or making Indian breads. Over time, the griddle becomes well seasoned and produces a cooking effect you’ll know intuitively.
Thaali (Serving Tray)
Thaali are individual serving plates used to hold foods both on the tray and in a number of smaller bowls, cups and containers. Choose thaali made of good quality stainless steel. They come with or without divided sections. The sectional plates are nice for smaller meals, while the completely flat thaali are typically used for large or formal multi-course feasts.
Three-Tiered Steamer
In her classic cookbook, "Lord Krishna's Cuisine", Yamuna devi talks about the now-famous piece of cookware known by the devotees as "Srila Prabhupada`s cooker". In it, he personally cooked and taught his disciples how foodstuffs should be prepared for the Lord. Srila Prabhupada's cooker was a small, three-tiered brass steamer. He would cook dal or shukta in the bottom compartment, steam the vegetables in the middle, and double-steam rice in the top, preparing an entire meal in about 45 minutes. While such small steamers are unfortunately very difficult to find on the market today, larger versions like the one picture here are readily available.
Tiffin (Compartmental Cannister)
Tiffins are multi-sectioned stainless steel carrying cannisters for transporting foods to school, office or elsewhere. Foods are kept hot and secure during transport, and separate portions are easily removed from the stack.
"O Lord! This material body is a lump of ignorance, and the senses are a network of paths leading to death. Somehow or other we have fallen into the ocean of material sense enjoyment, and of all the senses the tongue is the most voracious and uncontrollable. It is very difficult to conquer the tongue in this world, but You, dear Krsna, are very kind to us. You have sent this nice prasada to help us conquer the tongue; therefore let us take this prasada to our full satisfaction and glorify Your Lordships Sri Sri Radha and Krsna and in love call for the help of Lord Caitanya and Prabhu Nityananda." There are six kinds of rasas (tastes), and if one is agitated by any one of them, he becomes controlled by the urges of the tongue. Some persons are attracted to the eating of meat, fish, crabs, eggs and other things produced by semina and blood and eaten in the form of dead bodies. Others are attracted by eating vegetables, creepers, spinach or milk products, but all for the satisfaction of the tongue's demands. Such eating for sense gratification--including the use of extra quantities of spices like chili and tamarind--is to be given up by Krsna conscious persons. The use of pan, haritaki, betel nuts, various spices used in pan-making, tobacco, LSD, marijuana, opium, liquor, coffee and tea is indulged in to fulfill illicit demands. If we can practice accepting only remnants of food offered to Krsna, it is possible to get free from maya's victimization. Vegetables, grains, fruits, milk products and water are proper foods to offer to the Lord, as Lord Krsna Himself prescribes. However, if one accepts prasada only because of its palatable taste and thus eats too much, he also falls prey to trying to satisfy the demands of the tongue."
Nectar of Instruction, Chapter 1
Please note that this list does not include egg, onion or garlic ingredients, all of which are considered un-bonafide, and are not offerable to Sri Krsna.
UN-BONAFIDE FOOD ADDITIVES
ADDITIVE
Albumin (Albumen) and Lactalbumin
Ambergris (Spermaceti)
Blood
Calcium Stearate (Stearic Acid)
Calcium Stearoyl Lactylate
Cholic Acid
Choline Bitartrate
Civet, Absolute
Cysteine. L
Cystine
Datem
Emulsifiers
Enzymes
Fatty Acids
Gelatin
Glycerol Monostearate
Glycine
Lard
Lipids
Lysine, L and DL
Magnesium Stearate
Mono and Di-glycerides
Myristic Acid
Natural Flavorings
Oleic Acid
Oxysterins
Pepsin
Polyglycerol Esters
Polysorbates (Tween)
Rennet (Rennin)
Serum Albumin
Shortenings
Sorbitan Monostearate
Stearyl Lactate
Uric Acid (Urea)
Vitamin D3
Waxes
SOURCE
Egg whites, blood
Sperm Whale or Dolphins
Slaughtered animals
Slaughtered animals
Slaughtered animals
Animal bile
Animal tissue
Cats
Human and horse hair
Urine, horse hair
Animal or vegetable
Animal or vegetable
Animal or vegetable
Animal or vegetable
Animal or fruit
Animal or vegetable
Animal or vegetable
Pork fat and oils
Animal or vegetable
Casein, fibrin, blood
Tallow, vegetable, Stearic Acid
Animal or vegetable
Animal or vegetable
Many are animal
Animal or vegetable fats, oils
Tallow, vegetable, Stearic Acid
Hog enzyme
Animal or vegetable fats, oils
Stearic Acid
Rennet
Animal or vegetable
Blood plasma, cows
Stearic acid
Animal or vegetable
Human Urine
Animal or synthetic
Animal, insect, petroleum, vegetable
TYPICAL USES
Emulsifier
Flavoring for food & beverages, margarine
Cheese making, medicines
Emulsifier and coloring agent
Dough conditioner in bakery products; whipping agent
Emulsifier
B-complex vitamins
Raspberry, butter, caramel, grape and rum flavorings for beverages, ice cream, ices, candy, baked goods, chewing gum
Bakery products, pizza and pie dough
Nutritional supplement
Dough conditioner
Binders, thickeners, preservative
Wide use
Emulsifiers, binders; yeast
Sour cream, yoghurt, pudding
Margarine, shortening, noodles
Flavor enhancer
Food products, packaging
Shortening, flavoring, thickener
Wheat-based foods, breads cereals
Anti-caking agent
Emulsifier, softener, preservative
Flavor enhancer
Wide use
Butter, cheese, spice
Prevents oil from clouding
Cheese, vitamins
Emulsifier
Emulsifiers, “non-dairy”
Cheese and dairy
Moisturizing ingredient
Baked goods
Emulsifier, defoamer, flavor
Bakery products, pancake mix
Yeast foods, pretzels, wine
Milk and milk products
Wax fruits and vegetables; candy coating
"Once Lord Caitanya Mahaprabhu said, "You must at least have enough sense to test to find out who is a spiritual master and who is not." For instance, if we want to purchase something, we must at least have some idea of what that thing is, otherwise we will be cheated. If we want to purchase a mango from the market, we must at least know what type of food a mango is and what it looks like. Similarly, we must have some preliminary knowledge of the qualifications for a bona fide spiritual master."
Interstate Brands Co. Interstate Brands Co. Interstate Brands Co. Interstate Brands Co. Interstate Brands Co. Interstate Brands Co. Nabisco Food Group Nabisco Food Group Nabisco Food Group Nabisco Food Group Pepperidge Farm Pepperidge Farm Sara Lee Sara Lee Sara Lee Sara Lee Sara Lee Sara Lee Schulze & Burch
Hershey's Hershey's Hershey's Hershey's Jays Just Born M&M/ Mars M&M/ Mars M&M/ Mars M&M/ Mars M&M/ Mars M&M/ Mars M&M/ Mars M&M/ Mars Nabisco Nabisco Nabisco Nestle Nestle Nestle
Sargento Sargento Sargento Sargento The Stork Company The Stork Company The Stork Company Tootsie Roll Tootsie Roll Van Melle Vitner Company Vitner Company Vitner Company Vitner Company Wabash Warner Lambert Wrigley Co.
CEREALS
Kellogg Co. Kellogg Co. Kellogg Co. Malt-O-Meal Co. Malt-O-Meal Co. Malt-O-Meal Co. Big Bowl Oatmeal Big Bowl Oatmeal Big Bowl Oatmeal Sovex Foods (Aldi’s)
DAIRY PRODUCTS
Best Foods Best Foods Best Foods Borden Foods Crystal Farms Crystal Farms Crystal Farms Dean Foods Driggs Farms Driggs Farms Driggs Farms Edy’s Edy’s Edy’s
Kraft Foods Kraft Foods Kraft Foods Kraft Foods Kraft Foods Kroger Co. Kroger Co. Old Homes Foods Old Homes Foods Richelieu Foods, Inc. Saputo Cheese USA Saputo Cheese USA Saputo Cheese USA Saputo Cheese USA Saputo Cheese USA Sargento Sargento Sargento Sargento Schreiber Foods, Inc. Schreiber Foods, Inc.
All Candies with Gelatin Amazin' Fruit (All Varieties) Good N' Fruity & Good N' Plenty Jolly Rancher Gummis Oke-Doke Cheese Popcorn Peeps Marshmallow Candy M&M candies Snickers Bar 3 Musketeer Bar Milky Way Bar Twix Bar Skittles Candies Starburst Fruit Chews Starburst Fruit Twist Planters Cheese Balls Planters Cheese Curls Crème Savers Candies Most candies Gummy Sweetarts Marshmallow Peanuts
Most Cereals Marshmallow Froot Loops Snack-Ums Rice Krispies Treat Krunch Marshmallow Mateys Cereal Frosted Mini Spooners Golden Puffs Apple & Cinnamon Flavor Maple & Brown Sugar Flavor Variety Pack Breakfast Best Low Fat Granola Cereal with Raisins
Replies
Q. 31. What are the regulations one should follow when preparing bhoga, offering foodstuffs to the Lord, and taking Krsna prasadam ?
A. PERSONAL CLEANLINESS.
Cleanliness is next to Godliness. One of the most important aspects to be considered when cooking for the pleasure of the Lord is cleanliness. All things must be kept fully clean and organized, including the kitchen, equipment and utensils, and the persons who are cooking and assisting.
One should always prepare for kitchen service by first performing a complete personal cleansing. In the "Hari-bhakti-vilasa", Gopala Bhatta Goswami has explicitly described the rules of Deity worship, including protocol for the preparation of foodstuffs for the Lord. One should first pass urine and stool, shave, brush the teeth and rinse the mouth, all of which are considered to be contaminated activities. Next, one must fully bathe, chant the proper mantras, and put on clean Vaisnava clothing and tilak before entering the kitchen.
All effort should be made to maintain an atmosphere of cleanliness during the cooking process. If one is called out of the kitchen, or gets involved in some other activity while in the midst of cooking, always wash the hands thoroughly before resuming the cooking activities. After cooking and making the offering, one may change into clean clothing while the Lord is eating.
"But you do not know cleanliness, although you are..., that is because your, your cleanliness is with machine. And without machine, you cannot keep clean. Why not this broomstick is sufficient? If in India machine is not available, you cannot be clean? Keep everything cleansed--utensils, plates, teeth, hands, feet. Use sufficient water. There will be no (indistinct). Dirty things should be removed, and cleansed inside and outside. Inside cleansed: simply Krsna consciousness, always thinking of Krsna. That is inside clean. And outside, that is also required. You cannot neglect, because outside unclean means inside also you'll see unclean. If you keep both sides clean, then you will be healthy inside and outside.Srnvatam sva-kathah krsna punya-sravana-kirtanah hrdy antah stho hy abhadrani. Abhadrani, all inauspicious things, that will be cleaned. They should be washed. To become sacred thread means he must be suci.Satya samah damah saucam, saucam. One must be very clean. That is brahminism. Not simply having a sacred thread: "Prabhupada, give me sacred thread, sacred thread, sacred thread," everybody. You have got sacred thread, that is certificate, but what is your saucam? Cleanliness. The brahmana's name is suci. He is always cleansed. Everyone will see, and he'll immediately feel how cleansed he is. What is the difficulty? God has given sufficient water. For cleanliness you simply require water, that's all. No antiseptic bottle--Dettol, this, that, so many. You are manufacturing so many rascal things, but ultimately unclean. Ultimately unclean. But by God's arrangement, by Krsna's arrangement, simple..."
Srila Prabhupada Room Conversation, 12-11-71, Delhi
Q. 30. What is the prayer for honouring prasadam ?
a.
jive phele visaya-sagare
ta'ra madhye jihva ati, lobhamaya sudurmati,
ta'ke jeta kathina samsare
krsna bada dayamaya, karibare jihva jaya,
sva-prasada-anna dila bhai
sei annamrta khao, radha-krsna-guna gao,
preme daka caitanya-nitai
"O Lord! This material body is a lump of ignorance, and the senses are a network of paths leading to death. Somehow or other we have fallen into the ocean of material sense enjoyment, and of all the senses the tongue is the most voracious and uncontrollable. It is very difficult to conquer the tongue in this world, but You, dear Krsna, are very kind to us. You have sent this nice prasada to help us conquer the tongue; therefore let us take this prasada to our full satisfaction and glorify Your Lordships Sri Sri Radha and Krsna and in love call for the help of Lord Caitanya and Prabhu Nityananda."
Q. 29. What is the procedure for offering the bhoga-arati ?
a. When offering Deity worship in the home, whatever food one prepares for oneself and others must be offered to the Deities. While home worship is seldom as regulated as temple worship, one should keep as regular a schedule as possible. Given that individuals in the household may eat at varying times of day, the number of offerings made to the Deities may vary. However, it is best to have a scheduled number of offerings, like breakfast, lunch and dinner.
On a plate reserved for the Lord's use, nicely arrange the bhoga preparations. Perform acamana and offer obeisances to the Spiritual Master. Set the offering plate in front of the Deities, either directly on the altar or on a table before the altar. Arrange for the Lord to eat in private, behind a curtain or altar door. With your with hand, purify the bhoga by sprinkling it lightly with water from a pancha-patra while chanting the maha-mantra. Sitting on an asana before the altar and ringing a bell, recite three times the pranama prayer to the Spiritual Master, begging permission to assist him in his service to the Lord:
srimate Bhaktivedanta Swami iti namine
namas te sarasvate deve gaura-vani-pracarine
nirvisesa-sunyavadi-pascatya-desa-tarine
"I offer my respectful obeisances unto Srila Prabhupada, who is very dear to Lord Krsna, having taken shelter of His Lotus feet. Our respectful obeisances are unto you, O spiritual master, servant of Bhaktisiddhanta Sarasvati Gosvami. You are kindly preaching the message of Lord Caitanyadeva and delivering the Western countries, which are filled with impersonalism and voidism."
Chant the following prayer to Lord Caitanya three times, requesting His mercy:
krsnaya krsna-caitanya-namne gaura-tvise namah
"O most munificent incarnation! You are Krishna Himself appearing as Sri Krishna Caitanya Mahaprabhu. You have assumed the golden color of Srimati Radharani, and You are widely distributing pure love of Krishna. We offer our respectful obeisances unto You." [Cc. Madhya 19.53]
Chant the following prayer three times, offering respect to Lord Krsna:
jagad-dhitaya krsnaya govindaya namo namah
"I offer my respectful obeisances unto Lord Krishna, who is the worshipable Deity for all brahmanas, the well-wisher of the cows and the brahmanas, and the benefactor of the whole world. I offer my repeated obeisances to the Personality of Godhead, known as Krishna and Govinda."
Leave the room for ten minutes, allowing the Lord and his associates (including the Spiritual Master and the previous Acaryas) to eat. During this time, if initiated, chant the Gayatri mantras for the Spiritual Master and for Lord Caitanya (the third and fifth guru-given mantras); then chant the Hare Krsna mantra and other Vaisnava songs. Re-enter the room, clapping your hands three times. Remove the plate, praying that you have served the Lord and His associates to Their full satisfaction.
Q. 28. What are some cooking paraphernalia ?
a. Banana Leaf Plates & Cups.
Banana leaves are perfect natural thaali plates, and can be folded into bowls, cups or other servingware shapes. To make cups, simply cut circles out of a flat leaf, then pleat or 'crimp' cross sides to make the four corners. Banana leaves can be found fresh and frozen in many Indian and Asian groceries. If your leaves are too stiff to fold, try blanching briefly before use.
Chakla-Belan | Chaki-belan (Board and Chapati Rolling Pin).
Chaklas are round flat platforms made of marble or wood on which the dough for chapattis is rolled with the help of the Belan, or the rolling pin.
Chimta (Flat Tongs).
Chimta are flat Indian tongs, often used to roast rotis or papads on an open flame. Tongs come in many shapes and sizes, and most cooks keep a variety on hand for different tasks.
Chinese Wok.
A high quality hand-hammered steel wok is a great addition to the Indian kitchen. The shape of Chinese style woks makes them great for frying chenna, pakoras, and other savories. You can use very hot oil, while the wok's shape reduces the number of pieces likely to stick to the bottom due to high heat. The sloped sides also make it easy to drop new pieces into the oil without splashing.
Degchi | Dekchi (Narrow-Neck Pot).
The Degchi is traditionally made of brass or copper, but stainless steel is also available today. The Degchi’s neck is narrower than its round, thick base, making it a versatile pan for cooking sauces, gravies and milk-base dishes.
Hamal Dista | Mortar and Pestle.
Mortar and pestle sets come in all shapes and sizes. I don't care much for the marble type, but prefer a rougher stone like the one pictured. Put whole spices in the bowl, and grind to a fine, fresh powder with the pestle. Hand-grinding spices adds a wonderful dimension to cooking. When you need to do quantities, or don't have much time, an electric spice grinder comes in handy. I've found that the small Braun coffee grinders work beautifully, and will even chew through cinnamon bark in short order. Mine has been going strong for 12 years!
Handi (Thick Bottom Pot).
The Handi is a thick bottom pot that helps keep foods from sticking or burning. Stick to the better quality cast iron or stainless steel. While more expensive, it's much healthier than cooking in aluminum pots.
Kadhai | Karai (Indian Wok).
A Kadhai is the Indian equivalent of a Chinese wok, being deeper and narrower. Kadhai cooking is quick preparation of vegetables, etc., using no water, but taking advantage of the natural juices released by the dish, which is constantly stirred until cooked. The heavier-bottomed Kadhai are best, because you can apply more heat without having to add more oil to prevent sticking.
Katori (Serving Bowl)
Katoris are the small stainless steel bowls typically used to serve dals and curries on a thaali plate. They come in a range of sizes today, and having a good collection on hand is very helpful. They work well for sweets, chutneys and raitas, etc.
Masala Dabba (Spice Box)
The Masala Dabba spice box is one of the most important tools in the Indian kitchen. This round stainless steel box holds several cups that fit snugly in the box, keeping spices fresh and ready for use. Most come with one or more small measuring teaspoons and a tight inner lid that keeps the spices from intermingling. I keep several masala dabba in the pantry: One box holds the ‘basic’ spices I use in many preps: turmeric, cumin, asafetida, ginger, coriander, mustard seeds, red chili. Another box contains my favorite aromatics: fennel, nutmeg, cardamom, cinnamon, anise, garam masala, and clove. A third box contains fresh ground masala mixes, each with a very distinctive regional flavor: Bengali, Punjabi, Gujarati, etc.
Parat (Rimmed Plate)
The Parat is a high-edged plate usually made of wood, in which dough is kneaded.
Tava | Tawa (Iron Griddle)
The Tava is an iron griddle used for shallow frying or making Indian breads. Over time, the griddle becomes well seasoned and produces a cooking effect you’ll know intuitively.
Thaali (Serving Tray)
Thaali are individual serving plates used to hold foods both on the tray and in a number of smaller bowls, cups and containers. Choose thaali made of good quality stainless steel. They come with or without divided sections. The sectional plates are nice for smaller meals, while the completely flat thaali are typically used for large or formal multi-course feasts.
Three-Tiered Steamer
In her classic cookbook, "Lord Krishna's Cuisine", Yamuna devi talks about the now-famous piece of cookware known by the devotees as "Srila Prabhupada`s cooker". In it, he personally cooked and taught his disciples how foodstuffs should be prepared for the Lord. Srila Prabhupada's cooker was a small, three-tiered brass steamer. He would cook dal or shukta in the bottom compartment, steam the vegetables in the middle, and double-steam rice in the top, preparing an entire meal in about 45 minutes. While such small steamers are unfortunately very difficult to find on the market today, larger versions like the one picture here are readily available.
Tiffin (Compartmental Cannister)
Tiffins are multi-sectioned stainless steel carrying cannisters for transporting foods to school, office or elsewhere. Foods are kept hot and secure during transport, and separate portions are easily removed from the stack.
Q. 26. What are some un-bonafide ingredients ?
A.
"O Lord! This material body is a lump of ignorance, and the senses are a network of paths leading to death. Somehow or other we have fallen into the ocean of material sense enjoyment, and of all the senses the tongue is the most voracious and uncontrollable. It is very difficult to conquer the tongue in this world, but You, dear Krsna, are very kind to us. You have sent this nice prasada to help us conquer the tongue; therefore let us take this prasada to our full satisfaction and glorify Your Lordships Sri Sri Radha and Krsna and in love call for the help of Lord Caitanya and Prabhu Nityananda." There are six kinds of rasas (tastes), and if one is agitated by any one of them, he becomes controlled by the urges of the tongue. Some persons are attracted to the eating of meat, fish, crabs, eggs and other things produced by semina and blood and eaten in the form of dead bodies. Others are attracted by eating vegetables, creepers, spinach or milk products, but all for the satisfaction of the tongue's demands. Such eating for sense gratification--including the use of extra quantities of spices like chili and tamarind--is to be given up by Krsna conscious persons. The use of pan, haritaki, betel nuts, various spices used in pan-making, tobacco, LSD, marijuana, opium, liquor, coffee and tea is indulged in to fulfill illicit demands. If we can practice accepting only remnants of food offered to Krsna, it is possible to get free from maya's victimization. Vegetables, grains, fruits, milk products and water are proper foods to offer to the Lord, as Lord Krsna Himself prescribes. However, if one accepts prasada only because of its palatable taste and thus eats too much, he also falls prey to trying to satisfy the demands of the tongue."
Nectar of Instruction, Chapter 1
Please note that this list does not include egg, onion or garlic ingredients, all of which are considered un-bonafide, and are not offerable to Sri Krsna.
Albumin (Albumen) and Lactalbumin
Ambergris (Spermaceti)
Blood
Calcium Stearate (Stearic Acid)
Calcium Stearoyl Lactylate
Cholic Acid
Choline Bitartrate
Civet, Absolute
Cysteine. L
Cystine
Datem
Emulsifiers
Enzymes
Fatty Acids
Gelatin
Glycerol Monostearate
Glycine
Lard
Lipids
Lysine, L and DL
Magnesium Stearate
Mono and Di-glycerides
Myristic Acid
Natural Flavorings
Oleic Acid
Oxysterins
Pepsin
Polyglycerol Esters
Polysorbates (Tween)
Rennet (Rennin)
Serum Albumin
Shortenings
Sorbitan Monostearate
Stearyl Lactate
Uric Acid (Urea)
Vitamin D3
Waxes
Egg whites, blood
Sperm Whale or Dolphins
Slaughtered animals
Slaughtered animals
Slaughtered animals
Animal bile
Animal tissue
Cats
Human and horse hair
Urine, horse hair
Animal or vegetable
Animal or vegetable
Animal or vegetable
Animal or vegetable
Animal or fruit
Animal or vegetable
Animal or vegetable
Pork fat and oils
Animal or vegetable
Casein, fibrin, blood
Tallow, vegetable, Stearic Acid
Animal or vegetable
Animal or vegetable
Many are animal
Animal or vegetable fats, oils
Tallow, vegetable, Stearic Acid
Hog enzyme
Animal or vegetable fats, oils
Stearic Acid
Rennet
Animal or vegetable
Blood plasma, cows
Stearic acid
Animal or vegetable
Human Urine
Animal or synthetic
Animal, insect, petroleum, vegetable
Emulsifier
Flavoring for food & beverages, margarine
Cheese making, medicines
Emulsifier and coloring agent
Dough conditioner in bakery products; whipping agent
Emulsifier
B-complex vitamins
Raspberry, butter, caramel, grape and rum flavorings for beverages, ice cream, ices, candy, baked goods, chewing gum
Bakery products, pizza and pie dough
Nutritional supplement
Dough conditioner
Binders, thickeners, preservative
Wide use
Emulsifiers, binders; yeast
Sour cream, yoghurt, pudding
Margarine, shortening, noodles
Flavor enhancer
Food products, packaging
Shortening, flavoring, thickener
Wheat-based foods, breads cereals
Anti-caking agent
Emulsifier, softener, preservative
Flavor enhancer
Wide use
Butter, cheese, spice
Prevents oil from clouding
Cheese, vitamins
Emulsifier
Emulsifiers, “non-dairy”
Cheese and dairy
Moisturizing ingredient
Baked goods
Emulsifier, defoamer, flavor
Bakery products, pancake mix
Yeast foods, pretzels, wine
Milk and milk products
Wax fruits and vegetables; candy coating
"Once Lord Caitanya Mahaprabhu said, "You must at least have enough sense to test to find out who is a spiritual master and who is not." For instance, if we want to purchase something, we must at least have some idea of what that thing is, otherwise we will be cheated. If we want to purchase a mango from the market, we must at least know what type of food a mango is and what it looks like. Similarly, we must have some preliminary knowledge of the qualifications for a bona fide spiritual master."
Elevation to Krsna Consciousness, Chapter 6
BAKING GOODS, CONDIMENTS
Fleming Co.
Jel-Sert
Kraft Foods
Lea & Perrins
All Brands
McCormick
McCormick
BEVERAGES
Ocean Spray Juice
Ocean Spray Juice
BREADS
Cole Bread
Dominick’s
Earthgrains
Earthgrains
Jiffy Mix
Pillsbury
CAKES, COOKIES & CRACKERS
Interstate Brands Co.
Interstate Brands Co.
Interstate Brands Co.
Interstate Brands Co.
Interstate Brands Co.
Interstate Brands Co.
Nabisco Food Group
Nabisco Food Group
Nabisco Food Group
Nabisco Food Group
Pepperidge Farm
Pepperidge Farm
Sara Lee
Sara Lee
Sara Lee
Sara Lee
Sara Lee
Sara Lee
Schulze & Burch
CANDY, CHEWING GUM AND CHIPS
Callard & Bowser
Ferrara Pan
Frito Lay
Frito Lay
Frito Lay
Frito Lay
Frito Lay
Frito Lay
Frito Lay
Frito Lay
Frito Lay
Frito Lay
Frito Lay
Frito Lay
Frito Lay
Frito Lay
Hershey's
Hershey's
Hershey's
Hershey's
Jays
Just Born
M&M/ Mars
M&M/ Mars
M&M/ Mars
M&M/ Mars
M&M/ Mars
M&M/ Mars
M&M/ Mars
M&M/ Mars
Nabisco
Nabisco
Nabisco
Nestle
Nestle
Nestle
Sargento
Sargento
Sargento
Sargento
The Stork Company
The Stork Company
The Stork Company
Tootsie Roll
Tootsie Roll
Van Melle
Vitner Company
Vitner Company
Vitner Company
Vitner Company
Wabash
Warner Lambert
Wrigley Co.
CEREALS
Kellogg Co.
Kellogg Co.
Kellogg Co.
Malt-O-Meal Co.
Malt-O-Meal Co.
Malt-O-Meal Co.
Big Bowl Oatmeal
Big Bowl Oatmeal
Big Bowl Oatmeal
Sovex Foods (Aldi’s)
DAIRY PRODUCTS
Best Foods
Best Foods
Best Foods
Borden Foods
Crystal Farms
Crystal Farms
Crystal Farms
Dean Foods
Driggs Farms
Driggs Farms
Driggs Farms
Edy’s
Edy’s
Edy’s
Kraft Foods
Kraft Foods
Kraft Foods
Kraft Foods
Kraft Foods
Kroger Co.
Kroger Co.
Old Homes Foods
Old Homes Foods
Richelieu Foods, Inc.
Saputo Cheese USA
Saputo Cheese USA
Saputo Cheese USA
Saputo Cheese USA
Saputo Cheese USA
Sargento
Sargento
Sargento
Sargento
Schreiber Foods, Inc.
Schreiber Foods, Inc.
BABY & INFANT
Abbott Laboratories
Mead Johnson
FROZEN
Kraft Foods
Nestle
Nestle
Nestle
Tony’s Pizza Co.
PASTA, RICE, SAUCES, AND SOUPS
Campbell Soup Co.
Campbell Soup Co.
Glory Foods
Kraft Foods
Lipton
Ragu
Best Yet Gelatin
Royal Gelatins
JELLO
Worestershire Sauce
Marshmallows
Bag Gravy
Bag Chili Sauces
Ruby Red (All Varieties)
White Cranberry Peach
Frozen Bread Loaves
Fresh Bake Shop Products
Jewel 10ct. Buttermilk Biscuits
Jewel Homestyle Biscuits
Corn Bread mix
All can refrigerated biscuits
Dolly Madison Cupcakes
Hostess Cupcakes
Hostess SnoBalls
Pop-Tarts (frosted)
Pop-Tarts Pastry Swirls
Rice Krispies Treats Squares
Any product containing gelatin
Bear Claws
Cinnamon Rolls
Danish (All Varieties)
Gold Fish Crackers
Pepperidge Farm Cakes
Classic French Cheesecake
Strawberry French Cheesecake
French Silk Pies
Tropical Coconut Cream Pies
Tangy Lemon Meringue Pies
Banana Cake
Aldi’s Baker’s Treat toaster pastries
Altoid Mints
All Gummy Candies
Baked Lay’s
Cheetos
Doritos Nacho Cheese
Doritos Salsa Verde Tortilla chips
Doritos Smokey /Red BBQ tortilla chips
Fritos Chili brand chips
Grandma’s Homestyle Molasses Cookie
KC Masterpiece BBQ chips
Lay’s Flavor Rush Cheddar BBQ chips
Ruffles Brand DIPS
Ruffles Buffalo Style chips
Ruffles Flavor Rush: BBQ-Cheddar Chips
Ruffles The Works chips
SunChips French Onion Multigrain Snacks
All Candies with Gelatin
Amazin' Fruit (All Varieties)
Good N' Fruity & Good N' Plenty
Jolly Rancher Gummis
Oke-Doke Cheese Popcorn
Peeps Marshmallow Candy
M&M candies
Snickers Bar
3 Musketeer Bar
Milky Way Bar
Twix Bar
Skittles Candies
Starburst Fruit Chews
Starburst Fruit Twist
Planters Cheese Balls
Planters Cheese Curls
Crème Savers Candies
Most candies
Gummy Sweetarts
Marshmallow Peanuts
MooTown Snacks Cheeze & Sticks
MooTown Cheeze & Pretzels
MooTown Cheeze & Crackers
Aldi Brand Dippables Cheese & Sticks
Mamba candies
Riesen candies
Werthers candies
Junior Mints
Tootsie Rolls
Mentos (All Varieties)
White Cheddar Popcorn
Cheese Twist
Cheese Crunchy’s
Nacho Cheese Flavored
Pizzeria Pizza Chips
Clorets gum
Extra Polar Ice Gum
Most Cereals
Marshmallow Froot Loops
Snack-Ums Rice Krispies Treat Krunch
Marshmallow Mateys Cereal
Frosted Mini Spooners
Golden Puffs
Apple & Cinnamon Flavor
Maple & Brown Sugar Flavor
Variety Pack
Breakfast Best Low Fat Granola Cereal with Raisins
Fat-Free
Light
Sweet Cream & Calcium
Borden brand cheeses
Process cheeses
Cheese Loaf singles
Hot Pepper cheeses
Dairy products
Sundae Shoppe Ice Cream Sandwich
Sundae Shoppe Nut Cones
Sundae Shoppe Strawbery Swirl Ice cream
Dreamery's Galactic Choc. Swirl Ice cream
Edy's Rocky Road
Parmesan Cheese
Blue Cheese Dressing
Ceasar Salad Dressing
Ranch Salad Dressing
Kraft singles
Kraft Velveeta
Cheeses
Cheeses
Oberweiss, Low Fat Yogurt
Oberweiss, Milk
Ranch Dressing
Dragone
Gardenia
Frigo
Lorraine
Stella
6 Cheese Italian Blend
Romano/Provolone Cheese Wedges
Light 6 Cheese Italian Blend
Light Sliced Provolone
Cub Store Brand Cheeses
Ultra Food Store Brand Cheeses
Similac Lactose Free
Nutramigen hypoallergenic formula
Digiorno Pizza, 4 Cheese
Stouffer’s Noodles Romanoff
Stouffer’s Meals w/Cheese
Stouffer’s (All Other Meals)
Tony’s Pizza (All varieties)
Franco American Pasta
Prego Pasta Sauces
Seasoned Blackeye Peas
Kraft Macaroni & Cheese
All Products Containing Gelatin
Pasta Sauces w/ cheese
Pork
Gelatin, Pork
Pork
Fish
Gelatin, Pork
Pork
Pork
Red #40, Synthetic
Canthaxanthin
Enzymes, pork
Beef/Pork
Tallow, Beef
Tallow, Beef
Lard, Pork
Beef / Pork
Gelatin, Pork
Gelatin, Pork
Gelatin, Pork
Gelatin, Beef
Gelatin, Beef
Gelatin, Pork
Gelatin, Pork
Pork
Pork
Pork
Enzy., Beef/Micro
Gelatin, Pork
Gelatin,Beef/Pork
Gelatin,Beef/Pork
Gelatin, Pork
Gelatin, Pork
Gelatin, Pork
Pork
Beef, Pork, or Soy
Pork
Gelatin, Pork
Chicken
Rennet/Calf
Rennet/Calf
Chicken
Beef
Beef
Gelatin, Pork
Chicken
Beef
Gelatin, Pork
Chicken
Beef
Bacon fat
Bacon fat
Gelatin, Pork
Gelatin, Pork
Carmine/Cochineal
Gelatin, Pork
Enzyme, Pork
Gelatin, Pork
Gelatin, Beef
Gelatin, Beef
Gelatin, Beef
Gelatin, Beef
Gelatin, Beef
Gelatin, Beef
Gelatin, Beef
Gelatin, Beef
Gelatin, Pork/Beef
Gelatin, Pork/Beef
Pork
Gelatin, Beef
Gelatin, Pork/Beef
Gelatin, Pork
Rennet, Beef
Rennet, Beef
Rennet, Beef
Beef Rennet
Beef
Beef
Beef
Pork
Beef and Pork
Gelatin, Beef
Enzymes, Pork
Enzymes, Pork
Enzymes, Pork
Enzymes, Microbial
Pork
Beef and Pork
Gelatin, Pork/Beef
Gelatin, Beef
Gelatin, Pork
Gelatin, Pork
Gelatin, Pork
Gelatin, Pork
Gelatin, fish
Gelatin, fish
Gelatin, fish
Gelatin, fish
Fish gelatin
Gelatin, Beef/Pork
Gelatin, Beef/Pork
Gelatin, Beef/Pork
Enzyme, Beef
Beef and Pork
Beef and Pork
Beef and Pork
Gelatin, Beef
Cow
Cow
Cow
Gelatin, Pork
Gelatin, Pork
Rennet, Beef/Pork
Calf
Romano, goat & lamb
Calf
Enzymes, Beef/Pork
Enzymes, Beef/Pork
Enzymes, Beef/Pork
Pork
Gelatin, Beef
VD3, Non-pork
Cow
Enzyme, calf,kid,lamb
Enzyme, calf,kid,lamb
Enzyme, calf,kid,lamb
Enzyme, calf,kid,lamb
Enzyme, calf,kid,lamb
Beef
Beef
Beef
Beef
Beef
Beef
Enzyme, pork
Enzyme, pork
Enzymes, goat,kid,lamb
Gelatin, Pork
Enzymes, Beef/Pork
Pork derivatives
L-cysteine
Enzymes, Beef/Pork
Enzymes, Beef/Pork
Pork Fat
Flavor Enzy., Pork
Gelatin, Pork
Pork
Q. 25. What are some ingredients in cooking ? PART 6.
A.
· Sodium Benzonate, Papad Khar
· Sombu, Cumin seeds, Kala Jeera, Kalojeere, Jeera, Jeeragai, Jeeragam, Jeerike,
· Sonter sukku, Adrak, Ginger, Inji, Shunti, Soonth, Sukku podi
· Sooji, Suji, Cream of Wheat, Farina, Ravai, Rave, Semolina,
· Soonth, Adrak, Ginger, Inji, Shunti, Sonter sukku, Sukku podi
· Sooraj-mukhi, Sunflower
· Sooran, Suran, Yam, Kand, Jimikand, Ratalu, Zimikand
· Sootmooli, Asparagus, Shatwar, Halyan, Musli
· Sorakaaya, Bottlegourd, Doodhi, Lauki, Opo squash, Suraikai
· Sorghum, Barley, Jau, Jowar
· Sorrel (red), Chukka bhaji
· Soya bean, Bhatma
· Soy sauce, Shoyu
· Soyee, Coconut, Copra, Kobbari, Kopra, Nariyal, Narkol Nariyal
· Spinach, Palak, Palong Sag
· Split Peas, Mar dal, Mator dal
· Star Anise, Annisseed, Anas phal, Badiyan Chakriphool , Dagad phool, Dodda jeera,
· Star fruit, Carombola, Kamrakh
· Stone apple, Bael, Bel, Bengal quince, Siriphal
· Subja, Basil seeds
· Sugar, Cheeni, Chinni, Sarkarai, Shakkar
· Sugar Cane, Ganna
· Sugar syrup, Chashni
· Suji, Cream of Wheat, Farina, Ravai, Rave, Semolina, Sooji
· Sukha Nariyal, Coconut (dessicated)
· Sukku podi, Soonth, Adrak, Ginger, Inji, Shunti, Sonter sukku
· Sultanas, Raisin, Kishmish, Kaintha thratchai, Ona drakshi
· Sumac, Kankrasringi
· Sun cakes, Bari, Bori
· Sunflower, Sooraj-mukhi
· Sunflower seeds, Chironji
· Suraikai, Bottlegourd, Doodhi, Lauki, Opo squash, Sorakaaya
· Suran, Sooran, Jimikand, Kand, Ratalu, Yam, Zimikand
· Surti papdi, Fansi, French green beans
· Suvabhaji, Soa Sag, Dill weed
· Sweet gourd, Ghia
· Sweet lime, Mosambi
· Sweet potato, Misti Alu Shakarkand, Shakarkand
· Tamarind, Hunase hunnu, Imli, Puli, Tamcon, Tetul
· Tamcon, Hunase hunnu, Imli, Puli, Tamarind, Tetul
· Tandulu, Chal Chawal, Rice (uncooked)
· Tangerine, Keenu
· Tangerine peel (sundried), Oranguthol vatral
· Tapioca, Javvarasi, Sabudana, Sago, Simla aloo
· Tarbooj, Bachung, Kalingad, Watermelon
· Taro, Alu Pan, Arvi, Patra, Kochu
· Tartrii, Nimbu sat, Citric Acid
· Tej, Bay leaf, Birinji ilai, Tejpatta, Tez patta, Tuj patta
· Tejpatta, Bay leaf, Birinji ilai, Tej, Tez patta, Tuj patta
· Tel, Oil
· Tendlis, Dondakaya, Dondakaaya, Dondakayalu, Gentleman's Toes, Gherkin pickles,
· Tindla, Tindora pickle, Tondli
· Tetul, Hunase hunnu, Imli, Puli, Tamcon, Tamarind
· Tez patta, Bay leaf, Birinji ilai, Tej, Tejpatta, Tuj patta
· Thick milk (reduced), Kheer, Ksir
· Thoor dal, Thuvaram paruppu, Yellow split peas
· Thor, Banana pith, Thora gahar
· Thora gahar, Thor, Banana pith
· Thuvaram paruppu, Thoor dal, Yellow split peas
· Thyme, Hasha
· Tikora, Arrowroot, Paniphal
· Til, Ellu, Gingelly seed, Niher, Nuvvulu, Safed Til, Sesame seeds
· Timur, Pepper, Szchewan
· Tinda, Tindla, Tindora pickle, Tondli
· Tendlis, Dondakaya, Dondakaaya, Dondakayalu, Gentleman's Toes, Gherkin pickles,
· Toasts, Pavs
· Todka, Torai, Turai, Jhinge, Jhingli, Beerakaya, Ridgegourd
· Tomato, Tomatar
· Tonovin, Angoor, Grapes
· Torai, Todka, Turai, Jhinge, Jhingli, Beerakaya, Ridgegourd
· Tori, Zucchini, Courgettes
· Tuj, Cinnamon, Dalchini, Lavanga pattai, Pattai
· Tuj patta, Bay leaf, Birinji ilai, Tej, Tez patta, Tejpatta
· Turai, Torai, Todka, Beerakaya, Jhinge, Ridgegourd
· Turnip, Shalgam
· Turmeric, Haldi, Harasina pudi, Holud, Manjal, Manjal podi
· Uchche, Bittergourd, Bitter melon, Kaakara kayalu, Kerala
· Ukara, Puzhungal arisi, Rice (par-boiled)
· Ulundhu, Black gram, Kalai dal, Minapappu, Urad dal
· Ungumapoo, Saffron, Kungumapoo, Kesar, Jafran, Chitekedu, Zaffran
· Urad dal, Black gram, Kalai dal, Minapappu, Ulundhu
· Vaazhai Thandu, Banana tree stem
· Vadu maangaai, Mangos (unripe baby)
· Vaal, Field beans
· Vamu, Cilantro, Coriander leaves, Dhania, Dhone, Hara dhania, Kothamalli, Kothumbari
· Vankayalu, Biangan, Brinjal, Eggplant, Katharikai, Kathirikka, Manathakkali vthal,
· Van tulsi, Ban, Marjoram
· Vatral milagai, Mirchi, Mirsaang, Chillis (dried red), Kaindha milagai, Lal mirchi, Pepper
· Vegetables, Sabji
· Vellam, Bella, Bellam, Gur, Jaggery
· Vendaikai, Vendaikkai, Bamia, Bhindi, Dharosh Bhindi, Ladyfinger, Okra
· Vendhayam, Venthayam, Fenugreek seeds, Methi, Methi daana, Menthiyam
· Verkadalai, Groundnut, Moongphali, Nella kadalae, Nilakadalai, Peanuts, Veru senaga
· Vermicelli, Semiya, Semigae, Seviyan
· Veru senaga
· Vinegar, Sirka
· Walnut, Akhrote, Akroot
· Water, Pani
· Water chestnuts, Shingara
· Water chestnut flour, Singhade Ka Atta
· Watermelon, Bachung, Kalingad, Tarbooj
· Wheat flour, Atta, Chapathi mavu, Gehun ka atta, Gothumai mavu, Rajagaro
· Wheat (broken) Dalia, Gram (puffed), Lapsi
· Whey, Phate Doodh ka Pani
· White bread, Laddi Pavs
· White melon seeds, Kharbuje ki giri
· Woodapple, Kaith
· Yam, Kand, Jimikand, Ratalu, Sooran, Suran, Zimikand
· Yeast, Khameer
· Yelakkai, Cardamom, Elaichi, Ellakki
· Yellow split peas, Thoor dal, Thuvaram paruppu
· Yoghurt, Curd, Dahi, Kammati perugu
· Yucca, Cassava, Mogo, Mandioca
· Zaffran, Ungumapoo, Saffron, Kungumapoo, Kesar, Jafran, Chitekedu
· Zaiphal, Jayfal, Joiphol, Nutmeg
· Zetoon, Zaitoon, Jaitun, Olives,
· Zizyphus, Ber, Bor, Green berry
· Zucchini, Courgettes, Tori
Q. 25. What are some ingredients in cooking ? PART 5.
A.
· Moongphali, Groundnut, Nella kadalae, Nilakadalai, Peanuts, Verkadalai, Veru senaga
· Mosambi, Sweet lime
· Motti, Kadugu, Aavalu, Kaduku, Mustard seeds, Rai, Saasam, Sarson, Sasuve, Shorshe
· Mouri, Anas phal, Annisseed, Dagad phool, Dodda jeera, Perunjeeragam, Sauf,
· Mudi, Mamra, Muramaralu, Murmure, Paddy flakes, Rice (puffed)
· Mulberry, Shahtoot, Shehtooth
· Mullangi, Horseradish, Mooli, Mulo Muli, Radish
· Mulo, Daikon radish, Lobok
· Mulo Muli, Radish, Mullangi, Horseradish, Mooli
· Mundhiri paruppu, Cashew, Kaju, Geedipappu, Godambi, Jeedi pappu
· Muramaralu, Murmure, Mamra, Paddy flakes, Rice (puffed)
· Muranka bhaji, Drumstick leaves
· Murmure, Mamra, Mudi, Muramaralu, Paddy flakes, Rice (puffed)
· Murungaikai, Muruggai, Drumstick, Saijamki Phali, Sajne Danta Shinjan, Sejan ki phali,
· Muskmelon, Canteloupe, Kharbooja
· Musli, Asparagus, Halyan, Shatwar, Sootmooli
· Mustard greens, Sarson
· Mustard oil, Sarson Ka Tel
· Mustard seeds, Kadugu, Aavalu, Kaduku, Motti, Rai, Saasam, Sarson, Sasuve, Shorshe
· Namak, Salt
· Narangi, Orange, Santra
· Nariyal, Coconut, Copra, Kobbari, Kopra, Soyee
· Nariyal Ka Doodh , Coconut milk
· Nashpati, Pear
· Natal plum, Karonda
· Natun Alu Naya Alu, Potatos (new)
· Neem, Margosa
· Nelagadale kaayi beeja, Peanuts (raw)
· Nella kadalae, Moongphali, Groundnut, Nilakadalai, Peanuts, Verkadalai, Veru senaga
· Nendran, Banana, Kela, Nenthra pazham
· Nenthra pazham, Banana, Kela, Nendran
· Nenthrakkay, Arati kayalu, Kaachkola, Plantain
· Ney, Ghee
· Nigella, Kalongi, Kalo jeera
· Niher, Sesame seeds, Ellu, Nuvvulu, Safed Til, Gingelly seed, Til
· Nilakadalai, Moongphali, Groundnut, Nella kadalae, Peanuts, Verkadalai, Veru senaga
· Nimbu-hara, Bada nimbu, Lemon, Lime
· Nimbu-peela, Lime
· Nimbu sat, Citric Acid, Tartrii
· Nimbu, Lemon, Lime
· Nutmeg, Jayfal, Joiphol, Zaiphal
· Nuvvulu, Ellu, Niher, Sesame seeds, Safed Til, Gingelly seed, Til
· Oil, Tel
· Okra, Bhindi, Bamia, Dharosh Bhindi, Ladyfinger, Vendaikai, Vendaikkai
· Olives, Jaitun, Zaitoon, Zetoon
· Olive oil, Jaitoon Ka Tel
· Omum, Oregono seeds, Ajwain, Carom seeds, Corum
· Ona drakshi, Kaintha thratchai, Kishmish, Raisin, Sultanas
· Opo squash, Bottlegourd, Doodhi, Lauki, Suraikai, Sorakaaya
· Orange, Narangi, Santra
· Oranguthol vatral, Tangerine peel (sundried)
· Oregono seeds, Ajwain, Carom seeds, Corum, Omum
· Paal, Doodh, Milk
· Pachai karpooram, Camphor, Pachakarpooram
· Pachai milagai, Chilis (green), Hari mirchi
· Pachai paruppu, Green gram, Moong dal, Payatham paruppu, Payaru
· Pachakarpooram, Camphor, Pachai karpooram
· Padaval, Padavallanga, Chundakka, Chirchira, Chachinda, Snake Gourd
· Padavallanga, Padaval, Chundakka, Chirchira, Chachinda, Snake Gourd
· Paddy flakes, Mamra, Mudi, Muramaralu, Murmure, Rice (puffed)
· Pakane wala, Soda bicarbonate, Baking Soda
· Pakka aam, Mango (ripe)
· Palak, Palong Sag, Spinach
· Palm sugar, Gula Melaka
· Palong Sag, Palak, Spinach
· Pandan, Rampe
· Paneer, Chchana, Chenna
· Pani, Water
· Paniphal, Arrowroot, Tikora
· Papad Khar , Sodium Benzonate
· Papadoms, Jhaal papars
· Papaya, Papeeta, Papita, Boppayi kaya
· Papeeta, Papita, Boppayi kaya, Papaya,
· Papaya (ripe), Pukka Papita
· Paplet, Pomfret
· Paprika, Digi mirch
· Parsley, Ajmoda
· Parval, Patola
· Patha gobi, Band gobhi, Bandhakopi, Cabbage
· Pathrado leaves, Colocasia leaves, Patra leaves
· Patra leaves, Colocasia leaves, Pathrado leaves
· Pattai, Cinnamon, Dalchini, Lavanga pattai, Tuj
· Pattani, Green pea
· Pauwa, Poha, Puha, Rice (beaten), Aval, Chira, Chiwda, Chiwra,
· Pavs, Toasts
· Payaru, Green gram, Moong dal, Pachai paruppu, Payatham paruppu
· Payatham paruppu, Green gram, Moong dal, Pachai paruppu, Payaru
· Peach, Aadu, Aaru, Adoo
· Peanuts, Moongphali, Groundnut, Nella kadalae, Nilakadalai, Verkadalai, Veru senaga
· Pear, Nashpati
· Peas, Matar
· Peerkangkai, Chinese okra, Serrated gourd
· Pepper (bell), Simla mirch
· Pepper (green), Bari mirch, Bengaluru mirapakayi, Capsicum, Kudai milagai,
· Pepper (red chili), Kaindha milagai, Lal mirchi, Mirchi, Mirsaang, Shukhno lonka,
· Pepper, Szchewan, Timur
· Peppercorns, Gol Mirich, Kalimirchi, Menasu, Milagu, Molaggu, Safed mirch
· Peppers (hot), Kochus
· Perungayam, Asafetida, Hing, Ingu, Ingua
· Perunjeeragam, Anas phal, Annisseed, Dagad phool, Dodda jeera, Mouri, Sauf,
· Pesara pappu, Moong dal (split)
· Petha, Ash Gourd
· Phate Doodh ka Pani, Whey
· Phitkari, Alum
· Phool gobi, Phulkopi Cauliflower
· Pine nut, Chilgoza
· Pineapple, Ananas
· Pista, Pistachio
· Pistachio, Pista
· Pisi Cheeni, Pissi Shakar chini, Arandi, Castor
· Plantain, Arati kayalu, Kaachkola, Nenthrakkay
· Plantain Flower, Mocha kela ka phul, Banana flower, Kere, Kafool
· Plum, Aloobukara, Alubukhara
· Podina, Mint, Pothina, Pudhina
· Poha, Aval, Chira, Chiwda, Chiwra, Pauwa, Puha, Rice (beaten)
· Pomegranate, Anaar, Anar, Anardhana
· Pomello, Chakotra, Grapefruit, Shaddock
· Pomfret, Paplet
· Poppy seeds, Gasagasa, Khus khus, Post dana, Posto
· Post dana, Posto, Gasagasa, Khus khus, Poppy seeds
· Posto, Gasagasa, Khus khus, Poppy seeds, Post dana
· Potato, Aloo
· Potatos (new), Natun Alu Naya Alu
· Pothina, Mint, Podina, Pudhina
· Pottu kadalae, Gram dal
· Pudhina, Mint, Podina, Pothina
· Puha, Aval, Chira, Chiwda, Chiwra, Pauwa, Poha, Rice (beaten)
· Pukka Papita, Papaya (ripe)
· Puli, Imli, Hunase hunnu, Tamcon, Tamarind, Tetul
· Pulp, Gooda
· Pumpkin, Bhopala, Kudhu, Kumro, Lal kumro
· Pumpkin Flour, Kumro phool
· Putnaal papu, Kadalai paruppu, Cholar, Bengal gram, Channa dal, Sanaga pappu
· Puzhungal arisi, Rice (par-boiled), Ukara
· Radish, Mullangi, Horseradish, Mooli, Mulo Muli,
· Rai, Kadugu, Aavalu, Kaduku, Motti, Mustard seeds, Saasam, Sarson, Sasuve, Shorshe
· Raisin, Kaintha thratchai, Kishmish, Ona drakshi, Sultanas
· Rajagaro, Atta, Chapathi mavu, Gehun ka atta, Gothumai mavu, Wheat flour
· Rajma, Kidney beans, Matki
· Rampe, Pandan
· Rasbary, Raspberry
· Rasthal, Mangoes (juice)
· Ratalu, Sooran, Suran, Jimikand, Kand, Yam, Zimikand
· Ravai, Cream of Wheat, Farina, Rave, Semolina, Sooji, Suji
· Ravaya, Manathakkali vthal, Biangan, Brinjal, Eggplant, Katharikai, Kathirikka,
· Rave, Ravai, Cream of Wheat, Farina, Semolina, Sooji, Suji
· Rice, Chaval, Chawal
· Rice (beaten), Aval, Chira, Chiwda, Chiwra, Pauwa, Poha, Puha
· Rice (cooked), Bhat Chawal
· Rice (par-boiled), Puzhungal arisi, Ukara
· Rice (popped), Khoi Khoi
· Rice (puffed), Mamra, Mudi, Muramaralu, Murmure, Paddy flakes
· Rice (uncooked), Chal Chawal, Tandulu
· Rice flour, Chawal Ka Atta, Sabeda
· Ridgegourd, Beerakaya, Todka, Torai, Jhingli, Jhinge, Turai
· Rind, Chilka
· Rock salt, Sendha Namak
· Rose water, Golaper Jal, Gulab jal
· Runner Beans, Barbati
· Sabe, Apple
· Sabeda, Rice flour, Chawal Ka Atta
· Sabji, Vegetables
· Sabudana, Javvarasi, Sago, Simla aloo, Tapioca
· Sabut masoor, Lentils (brown)
· Safed jeera, cumin seed (white)
· Safed mirch, Gol Mirich, Molaggu, Kalimirchi, Milagu, Menasu, Peppercorns
· Safed til, Gingelly seed, Sesame seeds, Ellu, Niher, Nuvvulu, Til
· Saffron, Kungumapoo, Kesar, Jafran, Chitekedu, Ungumapoo, Zaffran
· Sage, Seesti
· Sago, Javvarasi, Sabudana, Simla aloo, Tapioca
· Sahijan, Shinjan, Sejan ki phali, Sajne Danta Saijamki Phali, Seeng, Drumstick,
· Saijamki Phali, Sajne Danta Shinjan, Seeng, Sejan ki phali, Drumstick, Murungaikai,
· Sajne Danta Shinjan, Sejan ki phali, Saijamki Phali, Seeng, Drumstick, Murungaikai,
· Salad Ka Patta, Kasmisaag, Lettuce
· Salad leaves, Endive, Gulsuchal
· Salt, Namak
· Sanaga pappu, Putnaal papu, Kadalai paruppu, Cholar, Bengal gram, Channa dal
· Sanchal, Black Salt, Kalla namak
· Santra, Narangi, Orange
· Sapodilla plum, Cheeko, Chikoos, Sapota
· Sapota, Cheeko, Chikoos, Sapodilla plum
· Sarkarai, Shakkar, Cheeni, Sugar
· Sarson, Kadugu, Aavalu, Kaduku, Motti, Mustard seeds, Rai, Saasam, Sasuve, Shorshe
· Sasuve, Kadugu, Aavalu, Kaduku, Motti, Mustard seeds, Rai, Saasam, Sarson, Shorshe
· Sarson Ka Tel, Mustard oil
· Sauf, Anas phal, Annisseed, Dagad phool, Dodda jeera, Mouri, Perunjeeragam,
· Saunf, Fennel, Sombu
· Screwpine, Ittar, Keora, Kewra
· Seeng, Drumstick, Murungaikai, Saijamki Phali, Sajne Danta Shinjan, Sejan ki phali,
· Seesti, Sage
· Sejan ki phali, Sekta-ni-sing, Sajne Danta Shinjan, Saijamki Phali, Seeng, Drumstick,
· Semigae, Seviyan, Semiya, Vermicelli
· Semiya, Seviyan, Semigae, Vermicelli
· Semolina, Rave, Ravai, Cream of Wheat, Farina, Sooji, Suji
· Senagapindi, Chickpea, Kothu kadalai
· Sendha Namak, Rock salt
· Serrated gourd, Chinese okra, Peerkangkai
· Sesame oil, Gingelly
· Sesame seeds, Ellu, Gingelly seed, Niher, Nuvvulu, Safed Til, Til
· Sev, Chickpea noodles
· Seviyan, Semigae, Semiya, Vermicelli,
· Shaddock, Pomello, Chakotra, Grapefruit
· Shah jeera, Cumin seeds, Kala Jeera, Kalojeere, Jeera, Jeeragai, Jeeragam, Jeerike,
· Shahad, Honey, Madhu
· Shahtoot, Shehtooth, Mulberry
· Shajira, Cumin seeds, Kala Jeera, Kalojeere, Jeera, Jeeragai, Jeeragam, Jeerike,
· Shakkar, Sugar, Cheeni, Chinni, Sarkarai
· Shakarkand, Misti Alu Shakarkand, Sweet potato
· Shalgam, Turnip
· Sharifa, Sitaphal, Custard apple
· Sarkarai, Shakkar, Sugar, Cheeni, Chinni,
· Shatwar, Asparagus, Halyan, Musli, Sootmooli
· Shehtooth, Shahtoot, Mulberry
· Shingara, Water chestnuts
· Shinjan, Sejan ki phali, Sajne Danta Saijamki Phali, Seeng, Drumstick,
· Shorshe, Aavalu Kadugu, Kaduku, Motti, Mustard seeds, Rai, Sarson, Sasuve, Saasam
· Shoyu, Soy sauce
· Shukhno lonka, Mirchi, Mirsaang, Chillis (dried red), Kaindha milagai, Lal mirchi,
· Shunti, Adrak, Ginger, Inji, Sonter sukku, Soonth, Sukku podi
· Simla aloo, Javvarasi, Sabudana, Sago, Tapioca
· Simla mirch, Pepper (bell)
· Singhade Ka Atta, Water chestnut flour
· Siriphal, Bael, Bel, Bengal quince, Stone apple
· Sirka, Vinegar
· Sitaphal, Custard apple, Sharifa
· Siya jeeram, Caraway
· Snake Gourd, Padavallanga, Padaval, Chundakka, Chirchira, Chachinda
· Snap melon, Phoot
· Soa Sag, Suvabhaji, Dill weed
Q. 25. What are some ingredients in cooking ? PART 4.
A.
· Kela, Banana, Nendran, Nenthra pazham
· Keora, Kewra, Ittar, Screwpine
· Kerala, Bittergourd, Bitter melon, Kaakara kayalu, Uchche
· Kere, Kafool, Plantain Flower, Mocha kela ka phul, Banana flower
· Kesar, Jafran, Chitekedu, Kungumapoo, Saffron, Ungumapoo, Zaffran
· Kewra, Keora, Ittar, Screwpine
· Khair, Acacia, Catechu, Cutch, Katha
· Khameer, Yeast
· Kharbooja, Canteloupe, Mashmelon, Melon, Muskmelon
· Kharbuje ki giri, White melon seeds
· Khatai, Mango powder (dry green)
· Khatti bhaji, Indian sorrel
· Kheer, Ksir, Thick milk (reduced)
· Khesari leaves, Masoor bhaji
· Khoi Khoi, Rice (popped)
· Khoya, Mava, Mawa
· Khumani, Apricot (dried), Jardalu
· Khus khus, Gasagasa, Poppy seeds, Post dana, Posto
· Kidney beans, Matki, Rajma
· Kirambu, Cloves, Labango, Lavang, Lavanga, Lavangam
· Kishmish, Kaintha thratchai, Ona drakshi, Raisin, Sultanas
· Kithul, Coconut treacle
· Kobbari, Coconut, Copra, Kopra, Narkol Nariyal, Nariyal, Soyee
· Kochu, Taro, Alu Pan, Arvi, Patra
· Kochu Arvi, Arbi, Colocasia
· Kochus, Peppers (hot)
· Kokam, Gamboge
· Kopra, Coconut, Copra, Kobbari, Nariyal, Narkol Nariyal, Soyee
· Kothamalli, Cilantro, Coriander leaves, Dhania, Hara dhania, Kothumbari soppu,
· Kothambari, Coriander seeds, Dhania, Dhaniya, Dhana kuli, Elakas
· Kothimeera katalu, Coriander sticks
· Kothu kadalai, Chickpea, Senagapindi
· Kothumbari soppu, Cilantro, Coriander leaves, Dhania, Dhone, Hara dhania, Kothamalli,
· Kotthimeera, Cilantro, Coriander leaves, Dhania, Dhone, Hara dhania, Kothamalli,
· Kotu, Buckwheat
· Ksir, Kheer, Thick milk (reduced)
· Kudai milagai, Bari mirch, Bengaluru mirapakayi, Capsicum, Pepper (green)
· Kudhu, Kumro, Lal kumro, Pumpkin, Bhopala,
· Kumbalanga, Cucumber, Dosakai, Kakdi
· Kumro, Kudhu, Pumpkin, Bhopala, , Lal kumro
· Kumro phool, Lal kumro, Pumpkin Flour
· Kungumapoo, Kesar, Jafran, Chitekedu, Saffron, Ungumapoo, Zaffran
· Kunthroo, Gherkin pickles, Dondakaya, Dondakaaya, Dondakayalu, Gentleman's Toes,
· Kuttu, Flour (all purpose), Maida, Maida mavu, Moida
· Labango, Lavang, Lavanga, Lavangam, Kirambu, Cloves
· Laddi Pavs, White bread
· Ladyfinger, Bamia, Bhindi, Dharosh Bhindi, Okra, Vendaikai, Vendaikkai
· Lal kumro, Bhopala, Kudhu, Kumro, Pumpkin
· Lal mirchi, Kaindha milagai, Mirchi, Mirsaang, Pepper (red chili), Shukhno lonka,
· Lapsi, Gram (puffed), Dalia, Wheat (broken)
· Lauki, Bottlegourd, Doodhi, Opo squash, Sorakaaya, Suraikai
· Lavanga, Cloves, Lavanga, Lavangam, Kirambu, Labango
· Lavanga pattai, Cinnamon, Dalchini, Pattai, Tuj
· Lavangam, Cloves, Lavang, Lavanga, Kirambu, Labango
· Lemon, Bada nimbu, Nimbu, Nimbu-peela
· Lemon (sweet), Mitha Nimbu
· Lentils (brown), Sabut masoor
· Lentils (green), Dhuli mooong dal
· Lentils (white gram), Dhuli urad dal
· Lettuce, Kasmisaag, Salad Ka Patta
· Lichee, Chin fruit, Litchie
· Lime, Nimbu, Nimbu-hara
· Lime (sweet), Mausammi, Musambi
· Linseed Seeds, Alsi
· Litchie, Chin fruit, Lichee
· Lobia, Black-eyed beans, Chauli, Cowpeas, Karamani seeds
· Lobok, Daikon radish, Mulo
· Lotus root, Kamal gatta, Kamal kakri
· Lotus seeds, Kamal Gatta, Makhanas
· Lotus stem, Bhee, Bhien, Kamal kakadior, Kamal Kakdi,
· Lovage, Jwanu
· Mace, Javitri, Jayetri, Jaypathre
· Madhu, Honey, Shahad
· Magai pacchadi, Mango chutney
· Magaz, Melon seeds
· Maida, Flour (all purpose), Kuttu, Maida mavu, Moida
· Maize, Bhutta, Corn on cob, Makka
· Makai, Corn kernals
· Makhan, Butter
· Makhanas, Lotus seeds, Kamal Gatta
· Makhanphal, Avocado, Butterfruit
· Makka, Bhutta, Corn on cob, Maize
· Malai, Cream
· Mamra, Mudi, Muramaralu, Murmure, Paddy flakes, Rice (puffed)
· Manathakkali vthal, Biangan, Brinjal, Eggplant, Katharikai, Kathirikka, Ravaya,
· Mandioca, Mogo, Cassava, Yucca
· Mango, Aam
· Mango chutney, Magai pacchadi
· Mango powder, Aachar, Amchur
· Mango powder (dry green), Khatai
· Mangoes, juice, Rasthal
· Mango (ripe), Pakka Aam
· Mangos (unripe), Kachcha Aam
· Mangos (unripe baby), Vadu maangaai
· Manjal, Haldi, Harasina pudi, Holud, Manjal podi, Turmeric
· Manjal podi, Manjal, Haldi, Harasina pudi, Holud, Turmeric
· Mar dal, Mator dal, Split Peas,
· Margosa, Neem
· Marjoram, Ban, Van tulsi
· Mashmelon, Canteloupe, Kharbooja, Melon, Muskmellon
· Masoor bhaji, Khesari leaves
· Masoor dal, Biuli, Kalali
· Matar, Peas
· Matki, Rajma, Kidney beans
· Mator dal, Mar dal, Split Peas
· Mattha, Buttermilk, Chaach, Chaas
· Mausammi, Musambi, Lime (sweet)
· Mava, Mawa, Khoya
· Melon, Kharbooja
· Melon seeds mixture, Charmagaz, Magaz
· Menasu, Gol Mirich, Kalimirchi, Milagu, Molaggu, Peppercorns, Safed mirch
· Menthiyam, Fenugreek seeds, Methi, Methi daana, Vendhayam, Venthayam
· Methi, Menthiyam, Fenugreek seeds, Methi daana, Vendhayam, Venthayam
· Meva, Fruit (dry)
· Milagu, Menasu, Gol Mirich, Kalimirchi, Molaggu, Peppercorns, Safed mirch
· Milk, Doodh, Paal
· Millet, Bajri
· Millet (coarse), Jhangor
· Minapappu, Black gram, Kalai dal, Ulundhu, Urad dal
· Mint, Podina, Pothina, Pudhina
· Mirchi, Mirsaang, Chillis (dried red), Kaindha milagai, Lal mirchi, Pepper (red chili),
· Misti Alu Shakarkand, Shakarkand, Sweet potato
· Mitha Nimbu, Lemon (sweet)
· Mocha kela ka phul, Banana flower, Kere, Kafool, Plantain Flower
· Mogo, Cassava, Mandioca, Yucca
· Moida, Maida, Flour (all purpose), Kuttu, Maida mavu
· Molaggu, Gol Mirich, Kalimirchi, Milagu, Menasu, Peppercorns, Safed mirch
· Mooli, Horseradish, Mulo Muli, Mullangi, Radish
· Moong dal, Green gram, Pachai paruppu, Payaru, Payatham paruppu
· Moong dal (split), Pesara pappu
Q. 25. What are some ingredients in cooking ? PART 3.
A.
· Gula melaka, Coconut sugar
· Gula Melaka, Palm sugar
· Gulab jal, Golaper jal, Rose water
· Gulsuchal, Endive, Salad leaves
· Gum, edible, Gund, Gond
· Gond, Gund, Gum, edible
· Gur, Bella, Bellam, Jaggery, Vellam
· Haldi, Harasina pudi, Holud, Manjal, Manjal podi, Turmeric
· Halim, Garden cress
· Halyan, Asparagus, Musli, Shatwar, Sootmooli
· Hara dhania, Kotthimeera, Cilantro, Coriander leaves, Dhania, Dhone, Kothamalli,
· Hara elaychi, Choto elachi, Chhoti illaichi, Cardamom (green)
· Hara kela, Banana (green), Kachcha Kela
· Harasina pudi, Haldi, Holud, Manjal, Manjal podi, Turmeric
· Hari mirchi, Chilis (green), Pachai milagai
· Hasha, Thyme
· Hattichak, Artichoke
· Hing, Asafetida, Ingu, Ingua, Perungayam
· Holud, Turmeric, Haldi, Harasina pudi, Manjal, Manjal podi
· Honey, Madhu, Shahad
· Horseradish, Mooli, Mulo Muli, Mullangi, Radish
· Hunase hunnu, Imli, Puli, Tamcon, Tamarind, Tetul
· Imli, Hunase hunnu, Puli, Tamcon, Tamarind, Tetul
· Indian sorrel, Khatti bhaji
· Ingu, Ingua, Asafetida, Hing, Perungayam
· Inji, Ginger, Adrak, Shunti, Sonter sukku, Soonth, Sukku podi
· Ittar, Keora, Kewra, Screwpine
· Jackfruit, Enchor, Kanthal, Kathal
· Jackfruit (green), Kadgi
· Jafran, Chitekedu, Kesar, Kungumapoo, Saffron, Ungumapoo, Zaffran
· Jaggery, Bella, Bellam, Gur, Vellam
· Jaitoon Ka Tel, Olive oil
· Jaitun, Olives, Zaitoon, Zetoon
· Jambul fruit, Jamoon, Java plum
· Jamoon, Jambul fruit, Java plum
· Jardalu, Apricot (dried), Khumani
· Jau, Jowar, Barley, Sorghum
· Java plum, Jamoon, Jambul fruit
· Javitri, Mace, Jayetri, Jaypathre
· Javvarasi, Sago, Sabudana, Simla aloo, Tapioca
· Jayetri, Jaypathre, Mace, Javitri
· Jayfal, Joiphol, Nutmeg, Zaiphal
· Jaypathre, Javitri, Jayetri, Mace
· Jeedi pappu, Cashew, Geedipappu, Godambi, Kaju, Mundhiri paruppu,
· Jeera, Cumin seeds, Kala Jeera, Kalojeere, Jeeragai, Jeeragam, Jeerike,
· Jhaal papars, Papadoms
· Jhangor, Millet (coarse)
· Jhinge, Jhingli, Beerakaya, Ridgegourd, Todka, Torai, Turai
· Jillakarra, Cumin seeds, Kala Jeera, Kalojeere, Jeera, Jeeragai, Jeeragam, Jeerike,
· Javvarasi, Sabudana, Sago, Simla aloo, Tapioca
· Jimikand, Kand, Ratalu, Sooran, Suran, Yam, Zimikand
· Joiphol, Jayfal, Nutmeg, Zaiphal
· Jowar, Barley, Sorghum
· Jwanu, Lovage
· Kaachkola, Arati kayalu, Nenthrakkay, Plantain
· Kaakara kayalu, Bittergourd, Bitter melon, Kerala, Uchche
· Kaala namak, Black salt
· Kachcha Aam, Mangos (unripe)
· Kachcha Kela, Hara kela, Banana (green)
· Kadalai paruppu, Cholar, Bengal gram, Channa dal, Putnaal papu, Sanaga pappu
· Kadalai mavu, Besan, Beshon, Gram flour
· Kadalai paruppu, Bengal gram, Channa dal, Cholar, Kadala parippu, Putnaal papu,
· Kadgi, Jackfruit (green)
· Kadugu, Aavalu, Kaduku, Motti, Mustard seeds, Rai, Saasam, Sarson, Sasuve, Shorshe
· Kafool, Plantain Flower, Mocha kela ka phul, Banana flower, Kere
· Kaindha milagai, Pepper (red chili), Lal mirchi, Mirchi, Mirsaang, Shukhno lonka,
· Kaintha thratchai, Kishmish, Ona drakshi, Raisin, Sultanas
· Kaith, Woodapple
· Kajhoor, Chuara, Dates
· Kaju, Cashew, Geedipappu, Godambi, Jeedi pappu, Mundhiri paruppu
· Kakdi, Cucumber, Dosakai, Kumbalanga
· Kala chana, Gram (Bengal split)
· Kela Draksha, Currants
· Kala Jeera, Cumin seeds, Kalojeere, Jeera, Jeeragai, Jeeragam, Jeerike,
· Kalai dal, Minapappu, Black gram, Ulundhu, Urad dal
· Kalali, Biuli, Masoor dal
· Kalimirchi, Gol Mirich, Menasu, Milagu, Molaggu, Peppercorns, Safed mirch
· Kalingad, Bachung, Tarbooj, Watermelon
· Kalla namak, Sanchal, Black Salt
· Kalo jeera, Kalongi, Nigella
· Kalongi, Kalo jeera, Nigella
· Kamal Gatta, Makhanas, Lotus seeds
· Kamal gatta, Kamal kakri, Lotus root
· Kamal kakadior, Kamal Kakdi, Bhee, Bhien, Lotus stem
· Kammati perugu, Curd, Dahi, Yoghurt
· Kamrakh, Carombola, Star fruit
· Kand, Jimikand, Ratalu, Sooran, Suran, Yam, Zimikand
· Kankrasringi, Sumac
· Koenigii, Karbevaa paalo, Kari bhevu, Curry leaves, Kari patta, Kari vepaaku,
· Kanthal, Enchor, Jackfruit, Kathal
· Karamani seeds, Black-eyed beans, Chauli, Cowpeas, Lobia
· Karbevaa paalo, Kari bhevu, Curry leaves, Kari patta, Kari vepaaku, Karivepilai, Kari
· Kari patta, Kari vepaaku, Curry leaves, Karbevaa paalo, Kari bhevu, Karivepilai, Kari
· Karonda, Natal plum
· Kasmisaag, Lettuce, Salad Ka Patta
· Kasoori methi, Fenugreek leaves
· Katha, Acacia, Catechu, Cutch, Khair
· Kathal, Enchor, Jackfruit, Kanthal
· Katharikai, Brinjal, Biangan, Eggplant, Kathirikka, Manathakkali vthal,
· Kathirikai vatral, Eggplant, sundried
· Kathirikka, Brinjal, Biangan, Eggplant, Katharikai, Manathakkali vthal,
Q. 25. What are some ingredients in cooking ? PART 2.
A
· Daikon radish, Lobok, Mulo
· Dalchini, Cinnamon, Lavanga pattai, attai, Tuj
· Dalia, Gram (puffed), Lapsi, Wheat (broken)
· Dates, Chuara, Kajhoor
· Dhana kuli, Coriander seeds, Dhania, Dhaniya, Elakas, Kothambari
· Dhania, Cilantro, Coriander leaves, Hara dhania, Kothamalli, Kothumbari soppu,
· Dhaniya, Coriander seeds, Dhania, Dhana kuli, Elakas, Kothambari
· Dharosh Bhindi, Bamia, Ladyfinger, Okra, Vendaikai, Vendaikkai, Bhindi
· Dhone, Cilantro , Coriander leaves, Dhania, Hara dhania, Kothamalli, Kothumbari
· Dhuli mooong dal, Lentils, green
· Dhuli urad dal, Lentils, White gram
· Digi mirch, Paprika
· Dill weed, Soa Sag, Suvabhaji
· Dodda jeera, Anas phal, Annisseed, Dagad phool, Mouri, Perunjeeragam, Sauf,
· Dondakaaya, Dondakaya, Dondakayalu, Gentleman's Toes, Gherkin pickles, Goli,
· Doodh, Milk, Paal
· Doodhi, Bottlegourd, Lauki, Opo squash, Sorakaaya, Suraikai
· Doroo, Celery
· Dosakai, Cucumber, Kakdi, Kumbalanga
· Double Beans, Boda
· Drumstick, Murungaikai, Saijamki Phali, Sejan ki phali, Seeng, Sajne Danta Shinjan,
· Drumstick leaves, Muranka bhaji
· Eggplant, Biangan, Brinjal, Katharikai, Kathirikka, Manathakkali vthal, Ravaya,
· Eggplant (sundried), KathirikAi vatral
· Elaichi, Cardamom, Ellakki, Yelakkai
· Elakas, Coriander seeds, Dhania, Dhaniya, Dhana kuli, Kothambari
· Ellakki, Cardamom, Elaichi, Yelakkai
· Ellu, Niher, Nuvvulu, Safed Til, Gingelly seed, Sesame seeds, Til
· Enchor, Jackfruit, Kathal, Kanthal
· Endive, Gulsuchal, Salad leaves
· Fansi, French green beans, Surti papdi
· Farina, Cream of Wheat, Ravai, Rave, Semolina, Sooji, Suji
· Fennel, Saunf, Sombu
· Fenugreek leaves, Kasoori methi
· Fenugreek seeds, Methi, Menthiyam, Methi daana, Vendhayam, Venthayam
· Field beans, Vaal
· Figs, Amjeer, Anjeer
· Flour (all purpose), Kuttu, Maida, Maida mavu, Moida
· French green beans, Fansi, Surti papdi
· Fruit (dry), Meva
· Gajar, Carrot
· Gamboge, Kokam
· Ganna, Sugar Cane
· Ganth gobhi, Kohlrabi
· Garden cress, Halim
· Gasagasa, Khus khus, Poppy seeds, Post dana, Posto
· Gavar, Cluster Beans, Gowaar phali
· Geedipappu, Cashew, Kaju, Godambi, Jeedi pappu, Mundhiri paruppu,
· Gehun ka atta, Atta, Chapathi mavu, Gothumai mavu, Rajagaro, Wheat flour,
· Ghee, Ney
· Gherkin pickles, Dondakaya, Dondakaaya, Dondakayalu, Gentleman's Toes, Goli, Ivy
· Ghia, Sweet gourd
· Gilas, Cherries (red)
· Gingelly, Sesame oil
· Gingelly seed, Sesame seeds, Ellu, Niher, Nuvvulu, Safed Til, Til
· Ginger, Adrak, Inji, Shunti, Sonter sukku, Soonth, Sukku podi
· Godambi, Cashew, Kaju, Jeedi pappu, Geedipappu, Mundhiri paruppu
· Golaper jal, Gulab jal, Rose water
· Goli, Gherkin pickles, Dondakaya, Dondakaaya, Dondakayalu, Gentleman's Toes, Ivy
· Gol Mirich, Molaggu, Kalimirchi, Milagu, Menasu, Peppercorns, Safed mirch
· Gond, Gum, edible, Gund
· Gooda, Pulp
· Gooseberry, Amla
· Gothumai mavu, Atta, Chapathi mavu, Gehun ka atta, Rajagaro, Wheat flour
· Gowaar phali, Gavar, Cluster Beans
· Gram dal, Pottu kadalae
· Gram flour, Besan, Beshon, Kadalai mavu
· Gram, Bengal split, Kala chana
· Gram (puffed), Dalia, Lapsi, Wheat (broken)
· Grapes, Angoor, Tonovin
· Grapefruit, Chakotra, Pomello, Shaddock
· Green berry, Bor, Ber, Zizyphus
· Green gram, Moong dal, Pachai paruppu, Payaru, Payatham paruppu
· Green pea, Pattani
· Groundnut, Peanuts, Moongphali, Nella kadalae, Nilakadalai, Verkadalai, Veru senaga
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