Indian Food Recipes and Cooking

Free Indian Recipes, easy to follow Indian Food Recipes, Indian cooking is simply rewarding!

Home
Indian Recipe
Diwali Recipe
Pickle Recipe
Sweet Recipe

Snacks Recipe
Seafood Recipe
Chutney Recipe
Chicken Recipe
Mutton Recipe
Vegetarian Recipe
Vegetables Recipe
Appetizers Recipe
Breakfast Recipe
Desserts Recipe
Egg Recipe
Rice Recipe
Soup Recipe
Fish Recipe
Rotis Recipe

Spices/Condiments
Indian Food Photo Gallery
Indian Cooking Methods
Indian Cooking Utensils
Indian Cooking Articles
Measurement Conversion
Ingredients | Cooking Terms
Online Shopping
Indian Cooking Videos
Indian Food Menu
 
   

Glossary of Cooking Terms

Curd - Semi-solid part of milk, produces by souring

Deep-frying - Frying food by immersing it in hot fat or oil

Dice - Cut into small cubes

Dressing - 1. Sauce for salad 2. Stuffing for meat or poultry

Dusting: Sprinkling lightly with flour, sugar, spice of seasoning

Freezing - Solidifying or preserving food by chilling and storing at 0 degree celcius (32 Fahrenheit)

Garnishing - Decorating with portions of colorful and contrasting food

Glaze - A glossy finish given to food by brushing beaten egg, milk, sugar syrup or jelly after cooking.

Grating - Shredding food by rubbing against grater

Grilling - Cooking directly under a flame or heating in an oven

Grinding - Cutting or crushing ingredients into powder / paste

Gravy - 1. Juice exuded by roasted meat and poultry 2. A sauce made from these juices by boiling with stock or wine and sometimes thickened with flour 3. Thick liquid made from adding water to vegetables or masala

Griddle - Flat metal plate used to bake breads and cakes on the top of the stove
Parboiling - Boiling for a short time to cook food partially

Pulp - 1. Soft, fleshy tissue of fruit or vegetables 2. to reduce food to a soft mass by crushing or boiling

Puree - 1. Sieved raw or cooked food 2. Thick, vegetable soup which is passed through a sieve or an electric liquidiser

Saute - To fry food rapidly in shallow, hot fat, tossing and turning it until evenly browned
Simmering - Cooking in liquid which is heated to just below boiling point

Skewer - Metal or wooden pin used to hold meat, poultry or fish in shape during cooking
Stewing - TO simmer food slowly in a covered pan or casserole

Stirring - Mixing with a circular movement, using a spoon or fork

Straining - Separating liquids from solids by passing them through a sieve or through muslin
Syrup - A thick sweet liquid made by boiling sugar with water or fruit juice

Vinegar - A clear liquid, consisting of chiefly acetic acid, obtained by the fermentation of wine, cider or malt beer

Whipping - Beating an ingredient until frothy and thick

Yeast - Fungus cells used to produce alcoholic fermentation or to cause dough to rise.


 

Body Detox


Home :: Contact Us :: Site Map :: Privacy Policy :: Terms of Use
Chinese Chicken Recipes :: Chinese Recipes

Copyright © 2013 Indian Food Recipes .com. All Rights Reserved.