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Indian/U.S. Equivalents

	Category	Bean Recipes
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Ingredients And Procedures

Achar; Pickle Adrak; Ginger Ajwain or Ajowain; Lovage Aloo; Potato Alsi; linseed Am; Mango Am chur; Mango Powder Anardana; Pomegranate Areca; Betel Nut Asafoetida; Hing Aserio; Aniseed Ata or Atta; Chapatti flour -Fine wholemeal Badia/badian; Star Anise Badam; Almond Besan; Chickpea flour Bindi; Okra Brinjal; Aubergine/eggplant Chawal; Rice Chor magaz; Melon seeds Cus cus; Poppy seed Dahi; Yogurt Dalchini; Cinnamon Dhania; Coriander Doroo; Celery Elaichi; Cardamon, black, -brown, green, or white Gajar; Carrot Ghanti chhap (ground millet) Goor or Gur; Palm sugar Gram flour (Besan); Chickpea Haldi; Turmeric Imli; Tamarind Jaifal or Taifal; Nutmeg Javatri; Mace Jeera or Zeera; Cumin Kabli chana; Chickpea Kaju; Cashew nuts Kala namak; Black Salt Kalongi; wild onion seeds Kesar or Zafron; saffron Lasan; Garlic Lavang; Cloves Makke; Cornflour Methi; Fenugreek Mirch; pepper Namak; salt Nga-Pi; Shrimp paste Neem/Kariphulia; Curry leave Nigella; Wild Onion Seed Panch Phoran; 5-seed mixture Podina; Mint leaves/powder Rai; mustard seed Rajma; Red Kidney beans Ruh gulab; rosewater Sarson Ka Sag; Mustard leave Saunf; Aniseed Seenl; Allspice Singoda flour (buckwheat) Sonf or Soonf; Fennel seed Sont or Sonth; Dry ginger Supari; Mixture of colored -seeds to chew after a meal Tej Patia; Bay Leaves Tej Patia; cassia leaves Til; sesame seeds Tusci; Basil Vark or Varak; Edible silver -or gold foil Collected from posts on Rime and Fido cooking echoes by HOWARD KARTEN, DIANE LAZARUS, and BOB WILSON.

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<h1>Indian/U.S. Equivalents</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>Achar; Pickle Adrak; Ginger Ajwain or Ajowain; Lovage Aloo; Potato Alsi; linseed Am; Mango Am chur; Mango Powder Anardana; Pomegranate Areca; Betel Nut Asafoetida; Hing Aserio; Aniseed Ata or Atta; Chapatti flour -Fine wholemeal Badia/badian; Star Anise Badam; Almond Besan; Chickpea flour Bindi; Okra Brinjal; Aubergine/eggplant Chawal; Rice Chor magaz; Melon seeds Cus cus; Poppy seed Dahi; Yogurt Dalchini; Cinnamon Dhania; Coriander Doroo; Celery Elaichi; Cardamon, black, -brown, green, or white Gajar; Carrot Ghanti chhap (ground millet) Goor or Gur; Palm sugar Gram flour (Besan); Chickpea Haldi; Turmeric Imli; Tamarind Jaifal or Taifal; Nutmeg Javatri; Mace Jeera or Zeera; Cumin Kabli chana; Chickpea Kaju; Cashew nuts Kala namak; Black Salt Kalongi; wild onion seeds Kesar or Zafron; saffron Lasan; Garlic Lavang; Cloves Makke; Cornflour Methi; Fenugreek Mirch; pepper Namak; salt Nga-Pi; Shrimp paste Neem/Kariphulia; Curry leave Nigella; Wild Onion Seed Panch Phoran; 5-seed mixture Podina; Mint leaves/powder Rai; mustard seed Rajma; Red Kidney beans Ruh gulab; rosewater Sarson Ka Sag; Mustard leave Saunf; Aniseed Seenl; Allspice Singoda flour (buckwheat) Sonf or Soonf; Fennel seed Sont or Sonth; Dry ginger Supari; Mixture of colored -seeds to chew after a meal Tej Patia; Bay Leaves Tej Patia; cassia leaves Til; sesame seeds Tusci; Basil Vark or Varak; Edible silver -or gold foil Collected from posts on Rime and Fido cooking echoes by HOWARD KARTEN, DIANE LAZARUS, and BOB WILSON. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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