Glossary

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Desi – From Pakistan, India, or Bangladesh

 

Bhunai - to cook the masala until the water evaporates and the oil separates or comes to the surface. To dry roast spices 

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Chutney - a dip usually made with a mixture of herbs/vegetables and spices blended together. 

 

Garam Masala - blend of cinnamon, mace, peppercorns, cumin seeds, coriander seeds, cardamom pods. Roasting spices and then grounding them make Garam masala powder. Whole Garam Masala is used without roasting or grinding the spices. 

 

Masala - Base for most desi dishes. A basic masala consists of onions, tomato, ginger paste, garlic paste, salt, green chilies or red chilies, and turmeric. Some recipes may call for additional spices. The masala is bhunaied until it becomes almost like a paste texture. 

 

Raita - a yogurt based dip 

 

Roti - whole wheat flat bread made on high heat. 

 

Tarka - Whole spices, seeds, or onions fried in ghee, or oil for a few minutes and pour on top of various dishes as a finishing.

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