Glossary

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All the recipes in Cilantro are tried and given in easy steps, measurements and pictures. Names of ingredients are given in Glossary.
The ingredients are measured and mentioned in cups ( Approximately 250 ml ) and spoons making it easier to measure. For example, the size of onion varies from place to place; therefore, I have used cups to measure the onions to make it easier. I have also provided pictures to demonstrate the cups and spoons I use.
Taste differs from place to place, its climate and many other factors. For example tamarind and red chillies from different regions impart a different flavor and taste.
I have tried to give the recipe with the measurements I use in Seattle where I live. Readers can use the measurements as a guide and use the amount according to personal preferences. Hope you all have a Happy Cooking Experience.

"Cooking is an art and patience a virtue... Careful shopping, fresh ingredients and an unhurried approach are nearly all you need. There is one more thing - love. Love for food and love for those you invite to your table. With a combination of these things you can be an artist -Keith Floyd



One cup is approximately 250 ml

Measuring Cups and Spoons
VEGETABLES:
Please click on the english names for more details from WIKIPEDIA.

English Tamil Telugu Hindi
Amaranth/Pigweed Mulai Keerai Thotakura Solai
Ash Gourd Poosanikkai Gummidikayi Hing
Brinjal/Eggplant/Aubergine Kathirikkai Vankaya Baingan
Beet root Beetroot Beetroot Chuquander
Broad Beans Avaraikkai Chikkudu kayi Sem
Basil Thulasi Thulasi Thulsi
Bitter Gourd/Bitter Melon Pawakkai Kakara Kayi Karela
Capsicum/Bell Pepper Kuda Milagai Bengaluru Mirapakayi Bari Mirch
Cabbage Muttaikosu Cabbage Bandh Gobhi
Cauliflower Cauliflower Cauliflower Phool Gobhi
Carrot Carrot Carrot Gajar
Celery Oma illai Vamaku Ajwain ka Patta
Cluster Beans Kothavarangai Goruchikkudi kayalu Gowar ki Palli
Colocasia Seppankilangu Chema Dhumpa Arvi
Cilantro Kothamalli Kothamera Hara Dhania
Coconut Thengai Kobbari Nariyal
Chow-Chow Seemai Kathirikkai Seema Vankaya Chow-Chow
Cucumber Vellarikkai Dosakai kakri
Drumstick Murunai Kai Munakkayi Sahjan Ki Patti
Fenugreek Leaves Vendhaya Keerai Menthi Koora Methi ka Patta
Fresh Mint Pudina Pudina Hara Pudina
Green Peas Pattani Batanalu Mattar
Ladies Finger/Okra Vendaikkai Bendakayalu Bhindhi
Lemon Yelumichampalam Nimma Pandu Nimbu
Mushroom Kalan Kukka Godugu Kukar Moote
Onion Vengayam Ullipaaya Pyaz
Plantain Stem Valai Thandu Arati Thavva Kele Ka Dhana
Plantain Flower Vazhai poo Arati Poovu Kele Ka Phool
Potatoes Urulaikkilangu Bangala Dhumpa Aloo
Pumpkin Parangikkai Gummadikayi Kaddu
Radish Mullangi Mullangi Mooli
Raw Banana Vazhaikkai Arati kaya Hara Kela
Ridge Gourd/Luffa Peerkkangai Beerakaya Torai
Snake Gourd Pudalangai Potlakaya Chinchinda
Soy Beans Soy Beans Soy Beans Soy Beans
Spinach Pasalakkirai Pallakura Palak
Spring Onion/Scallion Vengaya Thal
Hare Pyaz
Sweet Potato Sakkaravalli-kilangu Silakkada Dumpa Sakkar Kandh
Tapioca Maravallikkilangu Karra pendalamu Tapioca
Tomato Thakkali Tamata Tamatar

3 comments:

  1. Ammu said...
    Nice Attempt Cilantro...Glad to see the Tamil names....!

    ReplyDelete
  2. Hi,

    Am so impressed with your blog - the presentation & detailed explanation is indeed eye catching. You sure are worthy of a pat on your back from us visitors for the effort that you put in to make our life easy.

    I am from Mumbai and hit upon your blog while looking for tips for making soft idlis using a cloth. Though being a Tam Brahm- grown up eating idlis, the search for making soft idlis goes on...... Did not want to leave your blog without inserting a comment.

    ReplyDelete
    Replies
    1. Thank you so much and your feedback means a lot to me and an inspiration too.

      Delete

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