BEANS English term Hindi term
Split peas, yellow Bengal gram Chana dal
Chick peas (or garbanzo beans) Kabuli chana
Black gram beans Urad dal
Mung beans,whole Whole green gram Sabat mung dal
Mung beans,split Split green gram Dhuli mung dal
Lentil (split or whole) Masoor ki dal
Black eyed Peas Black eyed peas or Cowpeas Chowley or Lobia
Red lentils,split Red gram (split) Arhar/Tuver dal
Kidney bean Rajmah

HERBS
English Term Hindi Term
Coriander leaves (cilantro) Hara dhania or kothmir
Basil Tulsi
Bay leaves Tej patta
Mint leaves Pudina
Curry leaves Curry patta or mitha neem
Fenugreek leaves Hari methi
Garlic Lasun
Fresh ginger Adrak

SPICES
English Term Hindi term
Aniseed or fennel seeds Saunfa Asafoetida Hing Curum Ajwain
Black pepper Kali mirch
Cardamom Chotee illaichi
Black cardamom Kali illaichi (don’t eat raw)
Chili Lai mirch
Green Chili Hari mirch
Cinnamon Dalchini
Coriander seeds Soohka dhania
Cumin seeds Zeera
White cumin Safed zeera
Black cumin Shah zeera
Fenugreek Methi zeera Mace Javantri
Ginger, powdered Soonth
Mango powder Aamchur
Mustard seeds Rai or sarson
Nigella seeds Kalonji
Poppy seeds Saffron
Sesame seeds Gingelly or til
Tumeric Haldi
Nutmeg Jaiphal
Black salt or rock salt Kala namak
Fenugreek leaves Methi ka saag

MISC
Ash gourd Hattichak
Pumpkin Kaddu
Snake gourd Chahehinda Yam (elephant) *not a sweet potato Zamikand Yam,ordinary(NOT a sweet potato, white flesh, larger) Ratalu Sweet potato Shakarkland

SOURCE: _Rotis and Naans of India_ by Purobi Babbar, Vakils, Feffer and Simons Ltd., Bombay.

1/2 c Butter

1 c Ketchup

1 sm Heinz 57 Sauce

1 tb Celery seed

1 c Onion, chopped

1 cl Garlic

1/2 c Vinegar

1 tb Dry Mustard

Red pepper flakes Carmel butter and sugar until bubbly. Add vinegar and whisk until lumps are gone. Add all other ingredients and cook over low heat until thickened. More garlic may be added to taste. Red pepper flakes can be added to taste.

2 Small green peppers, chopped

2 Medium onions, thinly sliced

2 Cloves garlic, crushed

1/4 c Cooking oil

3 cn Tomatoes - 1 lb cans

3 tb Chili powder

2 ts Crushed cumin seeds or

Ground cumin 1/4 ts Tabasco sauce

1 c Water

3 cn Pinto beans - 15 oz cans

Or canned kidney beans

Cook beef, green peppers, onions, and garlic in oil in cast-iron kettle until beef is lightly browned. Add all ingredients except beans. Cover and simmer 45 minutes. Stir in undrained beans; cover and simmer 25 minutes. Marlboro Country Cookin’ Brochure 1992

1 1/4 c Best-quality olive oil

3 c Diced yellow onions

12 Cloves garlic, crushed

1 Very meaty ham bone or 2 smoked ham hocks

8 qt Water

3 1/2 tb Ground cumin

2 tb Dried oregano

3 Bay leaves

1 tb Coarse (kosher) salt

1 tb Freshly ground black pepper

1 pn Cayenne pepper

8 tb Chopped fresh Italian parsley

1 3/4 To 2 pounds fresh garlic sausage

6 Sweet Italian sausage links, cut into 1-inch pieces

6 Hot Italian sausage links, cut into 1-inch pieces

1 lb Bratwurst, cut into 1-inch pieces

3 Medium-size sweet red peppers, cored, seeded, and diced

1/4 c Dry sherry

3 tb Dark brown sugar

2 tb Fresh lemon juice

From The Silver Palate Good Times Cookbook. ” Our black bean soup is a Silver Palate staple. In this recipe we’ve dressed it up with lots of hot and garlicky sausages, sweet red peppers, a bit of brown sugar, and unusual spices. This makes a meal when served with a crisp, tart green salad.” Sour cream

1. Soak the black beans in water to cover overnight.

2. Heat 1 cup of the oil in a large heavy stock pot over low heat. Add the onions and garlic and saute until the onions are limp, about 10 minutes.

3. Drain and rinse the beans and add to the stock pot. Add the ham bone and 6 quarts of the water. Stir in the cumin, oregano, bay leaves, salt, pepper, cayenne, and 3 tablespoons of the parsely. Heat to boiling. Reduce heat to medium and cook uncovered at a slow rolling boil for 2 hours, skimming foam from the top and stirring occasionally to prevent sticking.

4. Place the garlic sausage in a medium-size saucepan and add the remaining 2 quarts water. Heat to boiling. Reduce heat to low and simmer for 40 minutes. Drain. Remove casings and cut into 1/2-inch slices.

5. Heat the remaining 1/4 cup oil in a large heavy skillet over medium heat. Add the Italian sausages and saute until browned. Remove the sausages with a slotted spoon.

6. In the same skillet, saute the bratwurst until browned. Remove with a slotted spoon.

7. After 2 hours of cooking, process 2 cups of the beans in a food processor fitted with a steel blade until smooth and return to the pot. Continue to cook for 30 minutes.

8. Add all the sausages and the red peppers and cook for another 30 minutes.

9. Remove the ham bone from the soup, shred the meat and return to the pot. Stir in the sherry, sugar, and lemon juice.

10. Cook over medium heat until the beans are very soft and the soup is thick, 30 to 45 minutes. Stir in the remaining 5 tablespoons chopped parsley. Taste and adjust seasonings.

11. Ladle the soup into soup bowls and dollop each serving with sour cream. Makes 16 portions.

1/2 bn Cilantro; chopped

1/2 c Corn

1/3 c Red bell peppers; seeded, and diced the size of the beans

2 tb Olive oil

1 Lime, juiced

2 ds Tabasco sauce (or to taste)

Salt (to taste)

Pepper (to taste)

In a medium bowl place all of the ingredients and stir them together. Let the relish sit for 1 hour before serving it.

Source: Chez Melange - Redondo Beach, California “Southern California Beach Recipe” by Joan and Carl Stromquist ISBN: 0-9622807-3-9

An earthenware bean pot (I used my crock pot)

10 c Hot water

1/4 c White onion, roughly sliced

2 tb Lard

1 tb Salt, or to taste

2 lg Sprigs epazote (only if black beans are used) (An herb)

*Pinto or pink beans will need 12 to 14 cups water

Rinse the beans and run them through your hands to make sure that there are no small stones or bits of earth among them. Put the beans into the pot and cover them with the hot water. Add the onion and lard and bring to a boil. As soon as the beans come to a boil, lower the flame and let them barely simmer, covered, for about 3 hours for black beans and 2-1/2 hours for the other varieties, or until they are tender, but not soft. Do not stir during this time. Add the salt and epazote, if you are using it, and simmer for another 30 minutes. Set aside, preferably until the next day. There should be plenty of soupy liquid.

From: The Cuisines of Mexico Shared By: Pat Stockett

1 cup Onion — chopped

1 tablespoon Garlic — chopped

1/4 cup Chili powder

1 tablespoon Ground cumin

1 can 28 oz. crushed tomatoes with — added puree

1 1/2 cups Beef broth

2 cups Fresh or frozen corn kernels

1 can 15 1/4 oz. kidney beans — drained

1/4 cup Fresh cilantro — chopped

Cook beef in heavy large pot over med. heat until brown, crumbling with fork, about 10 mins. Add onion, garlic, chili powder, and cumin and cook 5 mins., stirring frequently. Mix in crushed tomatoes, beef broth, corn, and kidney beans and bring to boil. Reduce heat and simmer until thickened, about 30 mins. Mix in cilantro.

2 Grapefruit

1/4 c Sugar

1/3 c Vinegar, red wine

3 c Duck stock OR

3 c Veal stock

Blanched vegetables ***

*** An assortment of blanched vegetables should be used as garnish for this dish. You might consider using green beans, asparagus, broccoli, or julienne of carrots, zucchini, turnips, tied into bundles with strips of blanched leek

Place the duck, uncovered, in the refrigerator for 4 days to dry out the skin. Preheat the oven to 500 F. Cut off the tail and excess neck skin from the ducks and remove all excess fat. Place the ducks, breasts up on a rack in a roasting pan. Tuck wing tips under. Roast until crisp and well browned, about 1 hour.

With a sharp paring knife, remove a thin slice from the top and bottom of each grapefruit, then remove the skin of the fruit in long strips. Set aside. Cutting between the membrane, cut the grapefruit into sections and set aside. Place the sugar and wine vinegar in a heavy-bottomed saucepan. Cook over medium high heat until the vinegar has evaporated and the sugar has caramelized lightly. Carefully add the stock and bring the mixture to a boil. Simmer at low boil for 5 minutes. Add grapefruit skins to the mixture and simmer 3 minutes longer. Strain the mixture into a clean saucepan and simmer until reduced enough to coat a spoon lightly. Adjust seasoning with salt and pepper and keep it warm. Transfer the duck to a work surface. Run a sharp knife under the wishbone at the front of the duck’s breast, then carefully slip the knife between each breast half and carcass. Remove the breasts, and then take off the legs and thighs in one piece. Lightly coat a warm serving plate with the sauce. Place the duck over the sauce and arrange the grapefruit sections, overlapping, on top. Garnish with blanched vegetables as desired, and serve, passing the rest of the sauce around separately.

Source: New York’s Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Michel Fitoussi, 24 Fifth Avenue, New York

1 1/2 c Dried pinto beans

10 c Water

1 ts Salt

3 c Dried indian hominy

3 ea Green anaheim chiles

Soak the beans overnight in water to cover. In the morning rinse the beans with cold water and place in a large pot with fresh water to cover. Stir in the salt, cover and simmer slowly 2 to 2 1/2 hours, until the beans are tender. Add water when necessary and stir occasionally to prevent the beans from burning. Add hominy and simmer, covered, 1 hour, stirring occasionally. The hominy and beans should be very soft and moist, but not too watery. While the beans and hominy are cooking, roast, peel, seed and dice the chiles. Sprinkle on top of the cooked beans for garnish.

1/4 cup small white beans

1/4 cup black-eyed beans

1/4 cup garbanzo beans

1/4 cup pink beans

1/4 cup light red kidney beans

1 teaspoon salt

1 cup onion — chopped

1 cup celery — chopped

1 cup carrot — chopped

1/2 cup green bell pepper — chopped

1/2 cup dried parsley — minced

1 garlic clove — crushed, minced

2 tablespoons butter or margarine

2 envelopes chicken noodle soup mix — 2 ounces each

1/2 bay leaf — crumbled

1/2 teaspoon fines herbes

1 cup tomato — chopped

Parmesan cheese — grated

To soak beans: For each pound of dry beans, any variety, add 10 cups hot water. Up to 2 teaspoons of salt per pound of beans may be added to help the beans absorb water more evenly. Heat to boiling, let boil 2 to 3 minutes. Remove from heat, cover and set aside for at least one hour, but preferably four hours or more. The longer soaking time is recommended to allow a greater amount of sugars to dissolve, thus helping the beans to be more easily digested. Always discard the soak water. To maintain color integrity, soak beans separately. Drain beans. Cook onion, celery, carrot, green pepper, parsley and garlic in butter until soft. Combine cooked vegetables with soup mix, 2 quarts water, bay leaf, fines herbes and soaked beans. Simmer, covered, about 1 hour to desired tenderness. Add tomato. Serve hot, sprinkled with cheese. Note: 1 cup canned tomatoes may be used in place of the fresh tomatoes.