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Englishkitab >> Vocabulary >> Recipe Vocabulary

Words Used in Cooking Recipe

List of Words used in Cooking Recipes is compiled. Explanation of the words in reference to cooking recipes in English and Hindi are given below. Please learn it to improve your understanding of any cooking recipe.

Khaanaa pakanay kee vidhee meiN istemaal hone waale shabdoN ko sanklit kiyaa hai. Cooking ke sandarbh meiN inakaa arth English aur Hindi meiN diyaa gayaa hai. Inako seekheN taaki cooking recipe ke nirdeshoN ko jyaadaa achchhee tarah samajh sake.

Words start - A-K : Words start - L-Z :

Recipe Vocabulary List - Words Start with Alphabet A-K

Words in terms of Cooking Hindi may vyakhya Explanation in English in terms of cooking.
Bake Sekanaa. Lao ke seedhe sampark ke binaa khaanaa pakaanaa aamtaur par ek oven mein yaa solar heat se jisase namee uD jaaye aur swaad baDh jaaye. Cooking, without direct exposure to flame, typically in an Oven or under Solar heat causing the natural moisture to evaporate slowly and concentrating the flavor.
Basting MeaT yaa kisee aur per gaaDhaa rasaa yaa chaTanee lagaanaa (chaahe brush se yaa chammach se yaa haath se). Yah chTanee yaa rase se swaad baDhataa hai aur isako sookhane se bachaataa hai. To brush or spoon liquid fat or juices over meat during roasting. Adds flavor and will prevent it from drying out.
Batter GaaDhaa ghol/Lapasee. AaTaa, chiknaai (ghee, makkhun, anDaa) aur liquid kaa patalaa mishraN jise rakhane ke liye bartan kee jaroorat paDe. Yah cake, biscuit ityaadee banaane meiN kaam aataa hai. Yah gunde huay aaTe se bhinn hai. A mixture of flour, fat and liquid that is thin enough in consistency to require a pan to encase it. Used in such preparations as cakes and some cookies. A batter is different from dough.
Beat PhaiTanaa. Kisee mishraN ko ek jaisaa banaane ke liye kisee cheej (chammach, kaanTaa, phaitanee, haath kee mixi ) se tejee se phaiTanaa yaa hilaanaa. To smooth a mixture by briskly whipping or stirring it up with a spoon, fork, wire whisk, rotary beater or electric mixer.
Bind GaaDhaa karanaa. Kisee chaTanee yaa liquid ko gaaDhaa karane ke liye usame aaTaa, anDaa, ghee, cream ityaadee daal kar hilaanaa. To thicken a sauce or hot liquid by stirring in ingredients such as eggs, flour, butter or cream.
Blackened Khaanaa pakaane kaa vah tareekaa jisame khaane kee vastu ko tej aag per pakaanaa jisase usakee baaharee stah ek tarah se jal kar kaalee ho jaaye. A popular Cajun-style cooking method in which seasoned foods are cooked over high heat in a super-heated heavy skillet until charred on the outside.
Blanch Halkaa ubaalanaa. Bahut thoDe samay ke liye fruit yaa sabjee ko ubaalanaa jisase usakaa chhilkaa mulaayam ho jaaye. Ubale paanee meiN 30 second ke baad phal yaa sabjee ko ThanDe paanee meiN daalnaa jisase pakane kee kriyaa band ho aur moTaa chhilkaa aasaanee se chhil jaaye. To boil briefly to loosen the skin of a fruit or a vegetable. After 30 seconds in boiling water, the fruit or vegetable should be plunged into ice water to stop the cooking action and then the skin easily slices or peels off.
Blend Do yaa do se adhik ghaTako (khaanaa pakaane kee alag alag saamagree ) ko achchhee tarah se mix karanaa. To mix or fold two or more ingredients together, to obtain equal distribution throughout the mixture.
Boil Ubalate huay paanee meiN ubaalanaa. To cook food in heated water or other liquid that is bubbling vigorously.

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Words in terms of Cooking Hindi may vyakhya Explanation in English in terms of cooking.
Braise Band bartan meiN tel/ghee/makkhan meiN dheere dheere kuchh samay pakaanaa. Meat yaa kisee aur cheej ko tel, ghee yaa makkhan meiN dam de kar pakaanaa jisase vah brown/crisp ho jaaye aur usake baad dheere dheere liquid meiN pakaanaa. A cooking technique that requires browning meat in oil or other fat and then cooking slowly in liquid. The effect of braising is to tenderize the meat.
Broil Seedhe garam aag par saikanaa. To cook food directly under the heat source.
Broth or Stock Shorabaa. Meat, seafood, sabjee, (yaa unake chhilke, haDDiyaan) aadi ko milaa kar swaadisT soup tarah kaa gaaDhaa peene kaa peya banaanaa. A flavorful liquid made by gently cooking meat, seafood or vegetables (and/or their by-products, such as bones and trimming) often with herbs, in liquid (usually water).
Brown khaane kee vastu ko halkaa saa talnaa yaa bhunanaa jisase swaad baDhe yaa dekhane meiN achchhaa lage. A quick saute, pan/oven broiling, or grilling method, done either at the beginning or end of meal preparation, often to enhance flavor, texture or eye appeal.
Brush Meat, bread yaa kisee khaane kee vastu par makkhan yaa chaTanee aadi kee hulkiee parat chaDhaanaa. Using a pastry brush to coat a food such as meat or bread with melted butter, glaze or other liquid.
Butterfly Kisee khaane kee vastu ko beech meiN se kaaT kar chaaro taraf failaanaa. To cut open a food such as pork chops down the center without cutting all the way through and then spread apart.
Caramelize shakkar ko bhunanaa. Browning sugar over a flame with or without the addition of some water to aid the process. The temperature range in which sugar caramelizes, approximately 320° to 360°.
Chop TukaDe karanaa (jaldee jaldee binaa size kaa khyal kiye) To cut into irregular pieces.
Coat Baraabar aaTe, chaTanee yaa kisee cheej kee parat chaDhaanaa. To evenly cover food with flour, crumbs or a batter.

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Words in terms of Cooking Hindi may vyakhya Explanation in English in terms of cooking.
Combine Do yaa do se adhik khaane kee saamagree kaa ek mishraN karanaa. To blend two or more ingredients into a single mixture.
Core Phal aadi meiN beech ke naa khaane yogya bhaag ko alag karanaa. To remove the non edible centers of fruits such as pineapples.
Crimp kinaare ko sajavaTee tareeke se moDanaa/sikoDanaa. To create a decorative edge on a piecrust. On a double piecrust, this also seals both crust edges together.
Crisp Kurkuraa banaanaa. To restore the crunch to foods; vegetables such as celery and carrots can be crisped with an ice water bath and foods such as stale crackers can be heated in a medium oven.
Cure SurakShit rakhane hetu athwaa swaad baDhaane ke liye ghulansheel ghaTak (namak, masaale, cheenee ityaadee) milaanaa. To preserve or add flavor with a soaking ingredient, usually salt, spices and/or sugar is used.
Custard AnDaa, doodh yaa aur khaane kee saamagree (meeThee yaa namkeen) ko milaakar halkee aag par pakaanaa. Jyaadaatar custard ko pakaakar, parosane se pahale ekdum thunDa kiyaa jaataa hai. A mixture of beaten egg, milk and possibly other ingredients such as sweet or savory flavorings, which is cooked with gentle heat, often in a water bath or double boiler. As pie filling, custard is frequently cooked and chilled before being layered into a pre baked crust.
Dash Chammach kaa solahavaan (16) bhaag. A measure approximately equal to 1/16 teaspoon.
Deep-fry Garam tel meiN khaane kee vastu ko ekdum dubonaa. Tel ke andar talanaa. To completely submerge the food in hot oil.
Deglaze Jis bartan meiN khaanaa banaa ho usake neeche yaa side meiN lagee chaTanee yaa masaale ko gholane ke liye us bartan meiN paanee milaanaa. To add liquid to a pan in which foods have been fried or roasted, in order to dissolve the caramelized juices stuck to the bottom of the pan.
Dice Chokor tukaDo meiN kaaTanaa. To cut into cubes.

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Words in terms of Cooking Hindi may vyakhya Explanation in English in terms of cooking.
Direct Heat khaanaa banaane kaa vah tareekaa jisame food ko direct aag per banaayaa jaataa hai. Jaise - bhoonanaa, sekanaa yaa toast karanaa. A cooking method that allows heat to meet food directly, such as grilling, broiling or toasting.
Dot Khaane per upar se daalanaa/chhiDakanaa/bhabaraanaa taaki baraabar sabhee jagah ghul/mil jaaye jaise namak, makkhan. To sprinkle food with small bits of an ingredient such as butter to allow for even melting.
Dough Goondaa huaa aaTaa. Sashakt kiyaa huaa aaTaa. A combination of ingredients including flour, water or milk and sometimes, a leavening agent, producing a firm but workable mixture, mostly for making baked goods.
Dredge ChhiDakanaa. Halke se aur baraabar baraabar, cheenee yaa aaTaa yaa kuchh aur, chhiDakanaa. Dredger (kheench nikaalane vaalaa yantra) ke Dhakkan par chhed hotaa hai jisase baraabar chhiDakaa jaataa hai. To sprinkle lightly and evenly with sugar or flour. A dredger has holes pierced on the lid to sprinkle evenly.
Drippings Sauce yaa gravy jo khaanaa pakaane ke baad bartan meiN rah jaatee hai. Used for gravies and sauces. Drippings are the liquids left in the bottom of a roasting or frying pan after meat is cooked.
Drizzle Liquid - cheenee kee chaashanee, pighalaa huaa makkhan aadi dheere dheere khaane par tapkaanaa yaa risaanaa To pour a liquid such as a sweet glaze or melted butter in a slow, light trickle over food.
Dust Masaalaa, cheenee, aaTaa aadi khaane par halkaa saa chhiDakanaa. To sprinkle food lightly with spices, sugar or flour. A light coating of food.
Fillet Fish yaa meat meiN se haDDiyo ko nikaalanaa. To remove the bones from meat or fish for cooking.
Flan Ek tarah kaa cake. An open pie filled with sweet or savory ingredients; also, a Spanish dessert of baked custard covered with caramel.
Fold KaaT kar chammach se hilaanaa To cut and mix lightly with a spoon to keep as much air in the mixture as possible.

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Words in terms of Cooking Hindi may vyakhya Explanation in English in terms of cooking.
Fry Tel/ghee meiN talanaa - aamtaur par kurkuraa brown hone tak. To cook food in hot cooking oil, usually until a crispy brown crust forms.
Garnish Kuchh bhee khaane kee cheej (ajvaayan, neembu ke tukaDe, double-roTee kaa tala tukaDaa, dhaniyaa ityaadee) se bhojan ko sajaana. A decorative piece of an edible ingredient such as parsley, lemon wedges, croutons or chocolate curls placed as a finishing touch to dishes or drinks.
Glaze liquid - bhojan par halkee parat chaDhaa kar chamkaanaa. A liquid that gives an item a shiny surface.
Grate Kaddukas karanaa. Kaddukas se ragaD kar bhojan ke chhoTe chhoTe tukaDe karanaa. To shred or cut down a food into fine pieces by rubbing it against a rough surface.
Grease Bartan meiN tel yaa ghee kee halkee parat lagaanaa. To coat a pan or skillet with a thin layer of oil. Virgin olive oil is one of the best to use.
Grill Aag par bhunanaa (puraane tareeke meiN koyale kee aag per bhunanaa) To cook over the heat source (traditionally over wood coals) in the open air.
Grind Chakkee/mixi meiN bhojan ke tukaDe karanaa yaa peesanaa. To mechanically cut a food into small pieces.
Hearth Angeethee / aag kee jagah. The part of the fireplace where the fire is.
Ingredients Bhojan banaane kee vividh saamagree Different food substances used to make dishes.
Knead AaTaa gundanaa. to work dough or clay into a uniform mixture




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