Skip to main content

SPICES OF THAI CUISINE




BAY LEAVES (BAI GRAWAN): Fresh leaves are used in the preparation of curries.

BASIL: There are three varieties:

1. SWEET BASIL (HORAPA): It is somewhat like the one used in Italian cooking. It is cooked as a vegetable and added to salads.

2. HOLY BASIL (GAPROW): The hot, peppery taste is brought out while cooking. Used in chicken, beef and fish dishes and in stir fried vegetables. Not eaten raw.

3. LEMON-SCENTED BASIL (MANGLUG): Cooked as a vegetable and also added as a flavouring.

CARDAMOM (LOO GRAWAN): Added to sweets as a flavouring.

CHILLIES (PRIK): There are 8-10 varieties of different sizes and colours. The small red ones are very pungent and the light green ones are milder. The large , light green ones are cooked as a vegetables.

CINNAMON (OB CHUEY): Used in meat dishes, curries and desserts.

CLOVES (GAAN PLOO): Only used in making Musaman, the basic curry paste. Fresh leaves are used with betel nuts.

CORIANDER LEAVES (PHAK CHEE): The roots and leaves are ground together to prepare green curry paste. The leaves are used for garnishing.

CUMIN SEEDS (YEERAA): Ground to make curry paste.

FISH SAUCE (NAM PLA): Made from fermented dish, it is used instead of salt in many dishes.

GARLIC (GRATIEM): Almost all the dishes contain garlic in one form or the other, whole crushed or as oil.

GINGER (KHING): Tender, fresh ginger is used in chicken and beef curries, drinks and tom yum the famous Thai soup.

GINGER SIAMESE (GALANGAL): Larger than normal ginger, it is widely used along with lemon grass for a distinctive flavour.

LEMON GRASS (TAKRAL): The lower part of the stalk is used as a flavouring agent in curries and tom yum.

LIME PITTED (KAFFIR): The peel and juice of this dark green, knobby lime is added to many dishes.

LIME LEAVES (MAKRUD): Boiled along with lemon grass to flavour chicken and vegetable curries and soups.

MACE (DOOG JUNN): The orange petals are added to make Musaman the special curry paste.

MINT (SURANAE): Leaves are cooked as a vegetable and added to curry paste.

NUTMEG (LOOG JUNN): The nut is crushed and added to Musaman.

PANDANUS (TOEY): It is a colouring and flavouring agent in sweets. It is cooling to the system.

PEPPER (PINK THAI): Green, black and white varieties are used. The fresh green pepper gives a piquant taste to fish and chicken curries.

SESAME (NGA): Is ground along with peanuts to make a sauce. Banana fritters are coated with this before frying. It is added to make sweet sticky rice.

SHALLOTS (HOM DAENG): These small red onions are ingredients in almost all Thai dishes.

SPRING ONIONS (HOM TOHN): Used as a a garnishing in fried rice and soups and vegetables.

TURMERIC (KHA MIN): Freshly ground tender roots are added to give colour and flavour to curries.


Post a Comment

Popular posts from this blog

Names of Indian Fruits in English & Telugu

Sl.No English Telugu 1 Muskmelon kharbuja (ఖర్బుజ) 2 Banana Aarati pandu (ఆరటి పండు) 3 Pineapple Anasa (అనాస) 4 Jackfruit Panasa pandu (పనస పండు) 5 Papaya

Names of Indian Vegetables in English & Telugu

Sl.No English Telugu 1 Snakegourd Potlakaya (పొట్లకాయ) 2 Brinjal Vankaya (వంకాయ) 3 Yam Kanda (కంద) 4 Bottlegourd

Names of Indian Spices & Lentils in English & Telugu

Sl.No English Telugu 1 Green Ginger Allam(అల్లం) 2 Garlic Velluli (వెల్లులి) 3 Mustard seeds Aavalu (ఆవాలు) 4 Cumin Seeds Cumin Seeds (జీలకర్ర)  5 Poppy Seeds Gasagasalu (గసగసాలు)

Dondakaya Masala (Gherkins Masala) curry

Ingredients:
Dondakayalu - 250gms
Onions - 2
Oil - 2 tbsp
Cumin seeds - 1tsp
Tamarind juice - 2 tsp
Turmeric - 1/4tsp
Salt to taste


For Masala paste:
Peanuts -1 tbsp, Red Chillies - 3 no.'s, Gingely seeds - 1tbsp, Coriander seeds - 1 tbsp, coconut powder - 1tbsp,  cumin seeds - 1 tsp


Method:
Cut the onions into small pieces. Slit the dondakayalu into 4 long pieces. Dry roast all the masala ingredients and grind to make fine powder. Heat the oil add jeera when it crackles add onions. Fry onions for 5 minutes add dondakayalu, turmeric and salt. Cook for another 5 minutes the add the masala powder, tamarind juice and some water. Cook the curry till the oil floats. This curry goes well with rice and roti.

ANIMAL NAMES IN ENGLISH AND TELUGU

Sl.No English Telugu Picture 1 Ape Toka leni Kothi (తోక లేని కోతి )

2 Armadillo Armadillo (అర్మదిల్లో )
3 Ass/Donkey Gadidha  (గాడిద)

4