Names of Indian Spices & Lentils in English & Telugu

Names of Indian Spices :

Sl.No	English	Telugu
1	Green Ginger	Allam(అల్లం)
2	Garlic	Vellulli (వెల్లుల్లి)
3	Mustard seeds	Aavalu (ఆవాలు)
4	Cumin Seeds	Cumin Seeds (జీలకర్ర)
5	Poppy Seeds	Gasagasalu (గసగసాలు)
6	Black Pepper	Miriyalu (మిరియాలు)
7	Camphor	Karpuram  (కర్పూరం)
8	Turmeric	Turmeric (పసుపు)
9	Saffron	Kumkum puvvu (కుంకుma పువ్వు)
10	Cardamom	Yelakulu (ఏలకులు)
11	Ajowan	Vamu (వాము)
12	Assafoetida	Enguva  (ఇంగువ)
13	Star Anise	Anasa Puvvu (అనాస పువ్వు)
14	Chebulic Myrobalan	Karakkaya (కరక్కాయ)
15	Curry Leaf	Karivepaku (కరివేపాకు)
16	Bay leaf	Biryani aku (బిర్యాని ఆకు)
17	Fenugreek Seeds	Menthulu (మెంతులు)
18	Coriander Seeds	Dhaniyalu (ధనియాలు)
19	Copra	Kobbari  (కొబ్బరి)
20	Coconut	Kobbari kaya (కొబ్బరి కాయ)
21	Tamarind	Chintapandu (చింతపండు)
22	Sugar	Panchadara (పంచదార)
23	Nutmeg	Jajikaya (జాజికాయ)
24	Mace	Japatri (జాపత్రి)
25	Fennel	Sompu (సోంపు)
26	Betal Nut	Tamalapakulu (తమలపాకులు)
27	Honey	Thene (తేనె)
28	Long Pepper	Toka Miriyalu (తోక మిర్యాలు)
29	Cinnamon	Dalchina chekka (దాల్చిన చెక్క)
30	Gingely Seeds or Sesame Seeds	Nuvvulu (నువ్వులు)
31	Ghee	Neyyi (నెయ్యి)
32	Mint	Pudina (పుదినా)
32	Almond	Badam (బాదాం)
33	Cashew nuts	Jeedi pappu (జీడిపప్పు)
34	Jaggery	Bellam (బెల్లం)
35	Wailong	Marati mogga (మరాఠీ  మొగ్గ)
36	Mango Ginger	Mamidi Allam (మామిడి అల్లం)
37	Dry Chilli	Endumirapakaya  (ఎండు మిరపకాయలు)
38	Clove	Lavagam (లవంగం)
39	Peanut, Ground Nut	Veru senaga (వేరుశెనగ)
40	Sago	Saggubiyyam (సగ్గుబియ్యం)
41	Dried Ginger	Sonti (సొంఠీ)
42	Betal Nut	Vakka (వక్క)
43	Aniseeds	Sompu ginjalu (సోంపు గింజలు)
44	Shaw jeera	Shajeera (షాజీర)
45	Vermicelli	Semya (సేమ్యా)
46	Urad Dal, Black Dal	Minapa pappu (మినప్పప్పు)
46	Moong Dal	Pesara Pappu (పెసర పప్పు)
47	Rice	Biyyam (బియ్యం)
48	Red Gram, Tur Dal	Kandi pappu (కంది పప్పు)
49	Flattend Rice or Rice Flakes	Atukulu (అటుకులు)
50	Puffed Rice	Maramaralu, Borugulu (మరమరాలు, బొరుగులు)
51	Papad	Appadam (అప్పడం)
52	Horse Gram	Ulavalu (ఉలవలు)
53	Wheat	Godhumalu (గోధుమలు)
54	Millet	Jonnalu (జొన్నలు)
55	Maize	Mokka Jonna (మొక్క జొన్న)
56	Chana Dal or Bengalgram Dal	Pachhi Senagapappu (పచ్చి సెనగపప్పు)
57	Roasted Chana Dal	Vepina senagapappu or Putnala Pappu  (వేపిన శెనగపప్పు, పుట్నాల పప్పు)
58	Alum	Patika (పటిక)
59	Gall nut	Machikaya (మాచికాయ)
60	Linseed	Avesa Ginjalu (అవెస గింజలు)
61	Soap Nuts	Kunkudu Kayalu (కుంకుడు కాయలు)
62	Sandal	Chandanam (చందనం)
63	Basil	Tulasi (తులసి)
64	Candy Sugar	Patika Bellam (పటిక బెల్లం)

65	Sour Mango Powder	Amchoor (అమ్చూర్)
66	Gooseberry or Amla	Usiri Kaya (ఉసిరికాయ)
67	Black Cardamom	Nalla Yalakulu  (నల్ల యాలకులు)
68	Chironji	Sara Pappu (సార పప్పు)
69	Black Salt	Nalla Uppu (నల్ల ఉప్పు)
70	Kalonji or Black Cumin	Nalla  jeelakarra, Onion seeds (నల్ల జీలకర్ర, ఉల్లి విత్తనాలు)
71	Gum	Jiguru (జిగురు)
72	Citric Acid	Nimma Uppu (నిమ్మ ఉప్పు)
73	Crystal Salt, Rock Salt	Kallu Uppu (కళ్ళు ఉప్పు)
74	Salt	Uppu (ఉప్పు)

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Bobbatlu / Obattlu / Bakshalu Preparation

Ingredients :

Maida / All purpose floor - 1cup
Split Chana Dal - 1cup
Jaggery - 1cup can be changed to your taste
Ghee - for frying bobattlu
Oil -  for kneading dough
Salt

Preparation Method :

1. Make maida dough by adding 3spn of hot oil and remaing with water shoul not too thick as roti dough, with enough salt.Cover it with oil so that dough couldnot become dry. We can use this oil later in making bobattlu.

2. Knead it atleast for 1hr if more than that also no problem.

3. Soak chana dal for 1/2 hr and cook it in a thick bottomed vessel with enough water , ones chana dal is cooked drain the water and Mix Paste.

4. Take a Pan add Jaggery with Some Water then jaggery Melts add Chana Dal Paster, when you add Chana Dal  Paste flame should be low, try to stir continously with a spatula until jaggery and Chana Dal Paste Will Be Thick. Then add Elachi Powder and switch off the heat.

5. After make them into Small balls and keep aside.

6. Now take the maida dough of a small portion and keep the sweet mixture ball on this and cover the sweet ball with maida (as we do for stuffed parathas) , now on a  banana leaf / plastic paper flatten it with your fingers to a round shape make sure that sweet filling doesnt come out. While doing this process apply oil to your hands and to the plastic paper also.

7. Heat a tawa add ghee to this and fry bobattlu on both sides until golden brown color by adding a little ghee on both sides.

* Tasty Bobbatlu is Ready.Serve Hot.

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Badusha Recipe

Ingredients :

Maida / Alpurpose Flour - 1 Cup
Sugar - 1 Cup
Baking Powder - 1 Tsp
Baking Soda - 1 Pinch
Dalda / Butter - 1/4 Cup
Lemon Syrup - 1/2 Tsp
Cardomom Powder - 1/2 Tsp

Preparation Method :

1.Take a Bowl add  Maida,Dalda Baking Powder and Baking  Soda.

2. Mix well ,  Then add water little by little to form a soft dough.  Knead for 15 Min. Devide lemon sized balls.

3. Start shaping the Badushas. You can make decorative ends as swirls or simply just like doughnuts by pressing the balls, making a dent with your thumb in the middle.

4. Add sugar and water in a pan to make the sugar syrup. When the sugar syrups forms to a single string consistency then add Elachi powder and lemon juice(this is to avoid crystalisation), keep aside.

5. First heat oil in a kadai - check by adding a pinch of the batter if it rises immediately then that is the correct stage. Now add some 3 badushas and immediately switch off the stove.Let the Badushas get cooked in the preheated oil.

6. When the shh sounds leaves and the bubbles disappear, then switch it on. Keep in medium low flame, flip it to other side once it gets browned on one side and fry until golden brown.

7. Drain it in tissue then add it to the prepared sugar syrup immediately. Dip well on both sides, keep immersed for 2min. then transfer it to a tray.

8. Tasty Sweet Badusha Ready.

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Peanuts With Coconut Chutney

Ingredients :

Peanuts - 1 cup

Green chillies -10
Chana Dal - 1/4 Tsp

Garlic - 5 cloves

Coconut - 1/2 Cup

Mustard seeds - 1/4 tsp

Cumin seeds - 1/4 tsp
Red Chilies - 2

Curry leaves - 5-6

Oil - 2 Tsp

Salt - to taste

Preparation Method :

1. Roast the peanuts on stove.

2. Take a Pan add Oil after add Green Chilies,Cumin Seeds, Curry Leaves and Chana Dal.

2. After the peanuts are cool peel the Nuts and gtind it in the blender along with The Mixture of Green Chilies and Garlic Pods.

3. Add water to the desired chutney consistency needed.

4. Heat oil in a pan and splatter the mustard seeds,curry leaves and Red Chilies.

5. To this add the ground chutney, mix and switch off.

* Serve with idli, dosa, upma, kichadi or rice.

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Dosa Avakaya (Yellow Cucumber Pickle)

Ingredients :

Cucumber cubes - 3 cups
Mustard seeds powder (Aavapindi) - 1/3 cup
Red chilly powder - 1/2 cup
Salt - 1/3 cup
Fenugreek seeds - 1-2 tbsp
Garlic pods - 10
Gingelly Oil - 1/4 Kg

Preparation Method :

1. Wash, clean, dry and chop cucumber into half inch pieces and set aside.

2. Add mustard seeds powder, red chilly powder, fenugreek seeds, garlic pods and mix well.

3. Add oil and stir well, so that all the cucumber pieces are well coated with spice mixture.

4. Keep the pickle aside for whole night. Next day, take a clean dry spatula and stir well. Add Oil.

* Store in a air tight container and refrigerate to retain freshness.

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