All-Purpose Flour "Maida" in Urdu - is a finely ground white wheat flour containing a moderate amount of protein; used for

a wide variety of general baking and cooking. Allspice "Garam Masala" in Urdu - is a combination of rich and bitter whole spices that are dry roasted and then powdered. Some garam masalas can have up to ingredients but the most common are bay leaves! cinnamon! cloves! green cardamoms and coriander seeds. Almond ""aadaam" in Urdu - #n oval-shaped edible seed of the almond tree. Amaranth Leaves "$holai" in Urdu - also known as "$hinese Spinach"! are edible tender leaves and stems! rich in vitamins # and $! protein! folic acid! calcium and iron! and are considered as vegetable and are cooked like spinach. Aniseeds "Sounf" in Urdu - # li%uorice-like seed that is used as a digestive. Similar to fennel seeds but not used as widely in cooking as in after dinner mints. Apricot "&hubaani" or "'ardalu" in Urdu - # yellow-orange fruit harvested from small trees. (he fruit resembles a smaller version of a peach. )t can be eaten whole with the pit removed! processed into *uice or preserves. #pricots can be preserved through drying. Apricot "&hubaani" or "'ardalu" in Urdu - # yellow-orange fruit harvested from small trees. (he fruit resembles a smaller version of a peach. )t can be eaten whole with the pit removed! processed into *uice or preserves. #pricots can be preserved through drying. Apple "Saib" in Urdu - # fruit with red or yellow or green skin and sweet to tart crisp whitish flesh. Areca Nut "$haaliya" in Urdu - #lso called a "etal nut! the #reca +ut! the seed of the #reca palm ,#reca catechu-! grows in much of the tropical .acific! #sia! and parts of east #frica. )t is commonly referred to as "betel nut" as it is often chewed wrapped in betel leaves. Asafoetida "/eeng" in Urdu - (he dried gum of a plant belonging to the fennel family. )t has a potent! foul aroma but when added to hot oil imparts a wonderful buttery aroma to the dish. Ash Gourd ".etha" or "&addu" in Urdu - (he winter melon! also called white gourd!ash gourd! or "fu00y melon"! is a vine grown for its very large fruit! eaten as a vegetable when mature. )t is the only member of the genus "enincasa. (he

fruit is fu00y when young.(he immature melon has thick white flesh that is sweet when eaten. Aubergine ""aingan" in Urdu - #lso called "rin*al or 1ggplant! an #ubergine is a dark purple or brownish-purple vegetable that resembles the color of the outer skin of 1uropean eggplants. Baker's Yeast "&hameer" in Urdu - also called "2east"! is the common name for the strains of yeast used as a leavening agent in baking bread and bakery products! where it converts the fermentable sugars present in the dough into carbon dio3ide and ethanol. Banana "&aila" in Urdu - #n elongated curved fruit! which grows in bunches! and has a sweet creamy flesh and a smooth yellow skin; (he tropical treelike plant which bears clusters of bananas. Baking Po der ".akanay &a Soda" in Urdu - # dry chemical leavening agent used to increase the volume and lighten the te3ture of baked goods. Barle! "'au" in Urdu - # cereal grain! has a mild! starchy flavor and a slightly chewy te3ture. .earl barley! the most popular form used for cooking! has the outer hull removed and has been polished or "pearled." )t is sold in regular and %uick-cooking forms. Basil "(ulsi" in Urdu - 4$ommon name of an aromatic! herbaceous plant! 5cimum basilicum! of the mint family 6amiaceae. (his species! often referred to as sweet basil! is widely cultivated for its edible leaves. "asil is originally native to )ran! )ndia and other tropical regions of #sia! having been cultivated there for more than 7!888 years. Ba! Leaf "(e00 .atta" in Urdu - #lso called $assia 6eaf! fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance. (he leaves are often used to flavor soups! stews! braises and p9t:s in Mediterranean cuisine. (he fresh leaves are very mild and do not develop their full flavor until several weeks after picking and drying. Beef "Gaen &a Gosht" in Urdu - "eef is the culinary name for meat from bovines! especially domestic cattle ,cows-. "eef is one of the principal meats used in the cuisine of #ustralia! #rgentina! 1urope and #merica! and is also important in #frica! 1ast #sia! and Southeast #sia. Beef Broth "Gosht &i 2akhni" or "Gosht &a Shorba" in Urdu - also called ""eef Stock" is a li%uid in which beef bones and meat are simmered to make a *uice. )t is

used as a basis for other edible li%uids such as soup! gravy! or sauce. )t can be eaten alone or with garnish. Beef "tock "Gosht &i 2akhni" or "Gosht &a Shorba" in Urdu - also called ""eef "roth" is a li%uid in which beef bones and meat are simmered to make a *uice. )t is used as a basis for other edible li%uids such as soup! gravy! or sauce. )t can be eaten alone or with garnish. Beet #oot "$hukandar" in Urdu - # plant in the amaranth family. )t is best known in its numerous cultivated varieties! the most well known of which is probably the red root vegetable known as the beetroot or garden beet. Bell Pepper "Shimla Mirch" in Urdu - #lso called! Sweet .epper! the "ell .epper is a cultivar group of the species $apsicum annuum ,chili pepper-. $ultivars of the plant produce fruits in different colors! including red! yellow and orange. (he fruit is also fre%uently consumed in its unripe form! when the fruit is still green. Bengal Gram "$hana ;al" in Urdu - 5ne of the most important pulses in .akistan and )ndia. )t is consumed in the form of whole dried seeds and in the form of dhal! prepared by splitting the seeds in a mill and separating the husk. Seeds are angular with pointed beak and small hilum. #ll parts of the plant are covered with glandular hairs. Bengal Gram Flour ""esan" in Urdu - # flour made from ground chickpeas! a legume otherwise known as chana dal. )t is also known as chickpea flour! garban0o flour! or besan . Used in many countries! it is a staple ingredient in )ndian! .akistani and "angladeshi cuisines! and in the form of a paste with water or yoghurt! a popular facial e3foliant in the )ndian Subcontinent. Moreover! when mi3ed with an e%ual proportion of water! can be used as an egg-replacer in vegan cooking. Betal Leaf ".aan" in Urdu - .akistani and South 1ast #sian tradition of chewing betel leaf ,.iper betle- with areca nut and slaked lime paste. (here are many regional and local variations. )t is a .iper betle leave chew! chewed as a palate cleanser! a breath freshener! and for digestive purposes as well. Betal Nut "$haaliya" in Urdu - (he "etal nut is another name for the #reca +ut! the seed of the #reca palm ,#reca catechu-! which grows in much of the tropical .acific! #sia! and parts of east #frica. )t is commonly referred to as "betel nut" as it is often chewed wrapped in betel leaves. Bitter Gourd "&arela" in Urdu - #lso known as bitter Melon! the bitter gourd is a tropical and subtropical vine of the family $ucurbitaceae! widely grown for edible

fruit! which is among the most bitter of all fruits. )t has e3cellent medicinal virtues. )t is antidotal! antipyretic tonic! appeti0ing! stomachic! antibilious and la3ative. (he bitter gourd is also used in native medicines of #sia and #frica. Bitter $elon "&arela" in Urdu - #lso known as bitter gourd! the bitter melon is a tropical and subtropical vine of the family $ucurbitaceae! widely grown for edible fruit! which is among the most bitter of all fruits. )t has e3cellent medicinal virtues. )t is antidotal! antipyretic tonic! appeti0ing! stomachic! antibilious and la3ative. (he bitter gourd is also used in native medicines of #sia and #frica. Black %ardamom ""ari )laichi" or "&aali )laichi" in Urdu - "lack cardamom also known as brown cardamom is a plant in the family <ingiberaceae. )ts seed pods have a strong camphor-like flavor! with a smoky character derived from the method of drying. Black &!ed Beans "6obiya" in Urdu - #lso called! black-eyed peas! $hawalie! etc. in various languages in )ndia! is a subspecies of the cowpea! grown around the world for its medium-si0ed edible bean. (he bean mutates easily! giving rise to a number of varieties. Black Gram "&aala $hana" in Urdu - "lack gram is one of the most highly pri0ed pulses of .akistan and )ndia. )t is an erect! sub erect or trailing! densely hairy annual herb. (he tap root produces a branched root system with smooth! rounded nodules. (he pods are narrow! cylindrical and up to =cms. long. )t is the most nutritious of all pulses. Black Pepper "&aali Mirch" or "Seeya Mirch" in Urdu - # powder made from seeds ,peppercorns- of the plant .iper +igrum which is commonly used as a spice. Usually but not always used ground or crushed. .epper $orns also come in forms that produce white pepper and several other varieties. Bottle Gourd "6owki" in Urdu - # vine grown for its fruit! which can either be harvested young and used as a vegetable or harvested mature. (he fresh fruit has a light green smooth skin and a white flesh. /owever the rounder varieties are called $alabash gourds whereas the longer and slimmer kinds are usually well known as bottle gourds. Brain "Magha0" or ""he*a" in Urdu - $ow or Sheep "rain is prepared with spices and eaten by .akistanis. "rain Masala is a common and delicious dish made in .akistan and .akistani >estaurants around the world. Bread

";ouble >oti" in Urdu - # food made from dough of flour or meal and usually raised with yeast or baking powder and then baked. Bread %rumbs ";ouble >oti &a $hoora" in Urdu - Small particles of dry bread! which are used for breading or crumbing foods! topping casseroles! stuffing poultry! thickening stews! and adding ine3pensive bulk to meatloaves and similar foods. Brin'al ""aingan" in Urdu - #lso called 1ggplant or #ubergine! "rin*al comes from a plant of the family Solanaceae ,also known as the nightshades- and genus Solanum. )t bears a fruit of the same name! commonly used as a vegetable in cooking. #s a nightshade! it is closely related to the tomato and potato and is native to .akistan! +epal! )ndia! "angladesh! and Sri 6anka. Broad Beans "Saim &i .hali" in Urdu - "road bean is also known as horse bean! windsor bean! english bean! tick bean! fava bean! field bean! and pigeon bean. "road beans are sometimes classified into subspecies according to varieties and their uses in various countries. (hus! subspecies faba var. minor is the beck! tick! or pigeon bean! greatly used for human consumption in the #rabic world! but also used for animal forage! like the horse bean ,var. e%uinaspecifically fed to horses. (he broad bean proper! also known as ?indsor or straight bean! is var. ma*or. )ndian varieties! generally dried and eaten as pulses! are classified as subspecies paucyuga. Broken (heat ";alia" in Urdu - "roken wheat is also known as "ulgar wheat or cracked wheat. )t is made by milling wheat grains coarsely. ?heat is cleaned and husked and then processed to the re%uired si0e. )t is highly nutritious as it does not undergo refining. ?hen cooked! broken wheat has a very hearty! warm aroma and a grainy! delightful taste. )t is slightly nutty and chewy. Broth "2akhni" in Urdu - also called "Soup" or "Stock"! is a li%uid in which meat and vegetables are simmered; used as a basis for soups or sauces. Bro n "ugar "Gurh" in Urdu - "rown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses. )t is either an unrefined or partially refined soft sugar consisting of sugar crystals with some residual molasses content! or it is produced by the addition of molasses to refined white sugar. Butter "Makhan" in Urdu - "utter is a dairy product made by churning fresh or fermented cream or milk. )t is generally used as a spread and a condiment! as well as in cooking applications such as baking! sauce making! and frying. "utter consists of butterfat! water and milk proteins. Buttermilk

"$haach" in Urdu - "uttermilk is the result that remains after the butter is separated from a cream. )t is residue from making butter from sour raw milk; or pasteuri0ed milk curdled by adding a culture.

%abbage ""andh Gobhi" or ".atta Gobhi" in Urdu - is the common market cabbage ,"rassica olercaea- with a large! firm spherical head of tightly packed pale green wa3y leaves; flat and conical heads are also available; also known as the common cabbage. 5ther varieties include white and red. %andied Peel "+arang &a $hilka" in Urdu - is a candied peel made from! oranges! lemons! or grapefruits which makes a deliciously fresh! 0esty treat. %anteloupe "&harboo0a" in Urdu - is a 4muskmelon with a raised netting over a smooth grayish-beige skin! pale orange flesh! large seed cavity with many seeds and a sweet! refreshing! distinctive flavor; also known as a netted melon or nutmeg melon. %apsicum "Shimla Mirch" in Urdu - along with paprika! red pepper and cayenne pepper! as well as chillies and @bell@ peppers are all from the large $apsicum pepper family. (his e3tensive family encompasses the mild @sweet@ or @bell@ pepper to the hottest @chilli@ peppers which are often ground up to make @hot@ condiments. %ara a! "eeds "Shahi <eera" or "&aala <eera" in Urdu - are small! brown and crescent shaped with lengthwise ridges. (he seeds taste like licorice and are used in cakes! main dishes! and rye breads. %ardamom ")laichi" or "Sufaid )laichi" in Urdu - is a .akistani and )ndian herb! 1lettaria cardamomum; (he aromatic seed of this plant! used as a spice in #sian cuisine! baking! and in curry powder. %arom "eeds "#*wain" in Urdu - is the small seed-like fruit similar to that of the "ishop@s ?eed plant! egg-shaped and grayish in colour. (he plant has a similarity to parsley. "ecause of their seed-like appearance! the fruit pods are sometimes called a*wain seeds or mistakenly as bishop@s weed seeds. %arrot "Gaa*ar" in Urdu - due to its horn-like shape is a root vegetable! usually orange in colour! though purple! red! white! or yellow. %ashe "&aa*u" in Urdu - are sweet! buttery! kidney-shaped nuts that grow from the bottom of the tropical cashew apple. (he shells are to3ic and always removed before the nuts are marketed. (hey are sold blanched! plain or toasted and are eaten out of hand; a popular ingredient in many $hinese dishes. %ashe nut "&aa*u" in Urdu - are sweet! buttery! kidney-shaped nuts that grow from the bottom of the tropical cashew apple. (he shells are to3ic and always

removed before the nuts are marketed. (hey are sold blanched! plain or toasted and are eaten out of hand; a popular ingredient in many $hinese dishes. %assia Leaf "(e00 .atta" in Urdu - also sometimes called ""ay 6eaf" even though they belong to a totally different botanical family and look nothing like a bay leaf. $assia leaves can be twice the si0e ,both in width and length- of the 1uropean bay leaf and when dried turn a dull brown colour and are inclined to break whereas bay leaves! tough and leathery as they are! are more likely to survive the drying process intact. %aster "ugar ".isi /uwi $heeni" in Urdu - is granulated sugar that has been sifted to have a finer crystal si0e! so that it can be shaken out of the holes of a caster. %auliflo er ".hool Gobhi" in Urdu - is one of several vegetables in the species "rassica oleracea! in the family "rassicaceae. )t is an annual plant that reproduces by seed. (ypically! only the head ,the white curd- is eaten while the stalk and surrounding thick! green leaves are used in vegetable broth or discarded. %a!enne Pepper "6al Mirchi" in Urdu - also known as "Guinea .epper"! ""ird .epper" or! especially in its powdered form! ">ed .epper" is a hot! red chili pepper used to flavor dishes and for medicinal purposes. %eler! "#*mud" in Urdu - is a widely cultivated herb with aromatic leaf stalks that is eaten raw or cooked. %onfectioner's "ugar "$heeni &a .owder" or "Shakkar &a .owder" in Urdu - also known as ".owdered Sugar" or ")cing Sugar"! is very fine powdered sugar. ?hen intended for home use! it typically contains a small amount of anti-caking agent. %ottage %heese ".aneer" in Urdu - is a fresh cheese common in South #sian cuisine! is an unaged! acid-set! non-melting farmer cheese made by curdling heated milk with lemon *uice or other food acid. Unlike most cheeses in the world! the making of paneer does not involve rennet as the coagulation agent! thus making it completely lacto-vegetarian and providing an important source of protein. %hicken "Murghi" in Urdu - is a domesticated fowl. #s one of the most common and widespread domestic animals! and with a population of more than AB billion in A88 ! there are more chickens in the world than any other bird. %hicken Broth "Murgh &i 2akhni" or "Murgh &a Shorba" in Urdu - also called "$hicken Stock" is a li%uid in which chicken bones and meat are simmered to make a *uice. )t is used as a basis for other edible li%uids such as soup! gravy! or sauce. )t can be eaten alone or with garnish. %hicken "tock "Murgh &i 2akhni" or "Murgh &a Shorba" in Urdu - also called "$hicken "roth" is a li%uid in which chicken bones and meat are simmered to make a *uice. )t is used as a basis for other edible li%uids such as soup! gravy! or

sauce. )t can be eaten alone or with garnish. %hick Pea "&abuli $hana" in Urdu - is also called garban0o bean! indian pea! ceci bean! bengal gram and is an edible legume of the family Cabaceae! subfamily Caboideae. $hickpeas are high in protein and one of the earliest cultivated vegetables. D!788-year-old remains have been found in the Middle 1ast. %hick Pea Flour ""esan" in Urdu - is a flour made by grinding up dried chick peas. #lso known as "garban0o flour". %hili "Mirch" in Urdu - is a spicy fresh or dried fruit of any of several cultivated varieties of capsicum! used especially to add heat! or as a flavouring in cooking. %hili Pepper "Mirch" in Urdu - is a spicy fresh or dried fruit of any of several cultivated varieties of capsicum! used especially to add heat! or as a flavouring in cooking. %ilantro "/ara ;hania" in Urdu - and also called $oriander 6eaf! is a young leaf of the coriander plant! this herb is popular in Middle 1astern! Me3ican! and #sian cooking as a cooling counterpoint to fiery spices. (he taste is a mi3 of parsley and citrus. %innamon ";al $heeni" in Urdu - is the bark of a tree with a sharp! sweet taste and is used whole in hot oil to flavour curries and pulaos. %itric Acid "(atri" in Urdu - is a weak organic acid! and it is a natural preservative and is also used to add an acidic! or sour! taste to foods and soft drinks. )n biochemistry! it is important as an intermediate in the citric acid cycle and therefore occurs in the metabolism of virtually all living things. %larified Butter "Ghee" in Urdu - is anhydrous milkfat rendered from butter to separate the milk solids and water from the butterfat. (ypically! it is produced by melting butter and allowing the different components to separate by density. %la! )ven "(andoor" in Urdu - is a cylindrical clay oven used in cooking and baking. (he tandoor is used for cooking in .akistan! #fghanistan! )ndia! (urkey! )ran! #rmenia! the (ranscaucasus! the "alkans! the Middle 1ast! $entral #sia as well as "urma and "angladesh. %love "6oung" in Urdu - is the aromatic dried flower bud of a tree in the family Myrtaceae. $loves are native to )ndonesia and used as a spice in cuisines all over the world. %luster Beans "Guar .hali" in Urdu - is an annual legume and the source of guar gum. )t grows best under conditions with fre%uent rainfall! but tolerates arid conditions well. E8F of world production occurs in )ndia! but! due to strong demand! the plant is being introduced into new areas. %oconut

"+aariyal" or "&hopra" in Urdu - is the fruit of the coconut palm! $ocos nucifera! having a fibrous husk surrounding a large seed; (he hard-shelled seed of this fruit! having white flesh and a fluid-filled central cavity; (he edible white flesh of this fruit is the coconut palm. %oconut )il "+aariyal &a (ail" or "&hopray &a (ail" in Urdu - is e3tracted from the kernel or meat of matured coconut harvested from the coconut palm ,$ocos nucifera-. (hroughout the tropical world it has provided the primary source of fat in the diets of millions of people for generations. %olocasia "#rvi" in Urdu - also known as "(arro" or ";asheen"! is a genus of A7 or more species of flowering plants in the family #raceae! native to tropical .olynesia and southeastern #sia. %olocasia Leaves "#rvi &e .attay" in Urdu - also known as "(arro 6eaves" or ";asheen 6eaves"! are the leaves of the $olocasia Gegetable and are used as Greens. (hey are often cooked along with the vegetable when prepared .akistani style. %oriander "/ara ;hania" in Urdu - is a pungent herb! also called "cilantro" and "$hinese parsley!" and is used in highly seasoned foods and is purported to be one of the world@s most popular herbs. %oriander Leaves "/ara ;hania" in Urdu - is a pungent herb! also called "cilantro" and "$hinese parsley!" and is used in highly seasoned foods and is purported to be one of the world@s most popular herbs. %oriander Po der ".isa ;hania" in Urdu - is a powder form made with $oriander Seeds. )t is a light spice and is used in most .akistani dishes to enhance flavor. %oriander "eed ";hania" or "Saabut ;hania" in Urdu - is a spice used in .akistani foods and curries. )t acts as a thickener. >oasted coriander seeds! called dhana dal! are eaten as a snack. $oriander seeds are also boiled with water and drunk as indigenous medicine for colds. %orn ""hutta" or "Makai" in Urdu - is a yellow vegetable used and eaten in many forms. )t is a summer time favorite in .akistan and )ndian often roasted on fire and sprinkled with salt. %orn %ob ""hutta" or "Makai" in Urdu - is a yellow vegetable used and eaten in many forms. )t is a summer time favorite in .akistan and )ndian often roasted on fire and sprinkled with salt. %orn Flour ""huttay &a #ata" or "Makai &a #ata" in Urdu - is a flour milled from corn and can be blended with cornmeal to make cornbread or muffins. %orn *ernel ""huttay &a ;aana" or "Makai &a ;aana" in Urdu - are kernels from $orn 5n the $ob! a yellow vegetable used and eaten in many forms. )t is a summer time favorite in .akistan and )ndian often roasted on fire and sprinkled with salt.

%ottage %heese ".aneer" in Urdu - is a cheese curd product with a mild flavor. )t is drained! but not pressed so some whey remains and the individual curds remain loose. (he curd is usually washed to remove acidity giving sweet curd cheese. )t is not aged or colored. %rab "&aikra" in Urdu - are prepared and eaten as a dish in several different ways all over the world. Some species are eaten whole! including the shell! such as soft-shell crab; with other species *ust the claws andHor legs are eaten. )n some regions spices improve the culinary e3perience. )n #sia! masala crab and chilli crab are e3amples of heavily spiced dishes. %racked (heat ";alia" in Urdu - also known as ""ulgar ?heat" or ""roken ?heat"! is made by milling wheat grains coarsely. )t is cleaned and husked and then processed to the re%uired si0e. )t is highly nutritious as it does not undergo refining. ?hen cooked! broken wheat has a very hearty! warm aroma and a grainy! delightful taste. )t is slightly nutty and chewy. %ranberr! "&aronda" in Urdu - grows on a low! creeping shrub with slender! wiry stems. )t is a berry fruit that is larger than the leaves of the plant. )t is initially white! but turns deep red when fully ripe. >egular consumption of cranberries has been linked to better urinary tract health. %r!stalli+ed "ugar "Misri" in Urdu - is very coarse granulated sugar used as decoration to give a *ewel like appearance. )t is a preparation of sugar crystals! used in .akistan as a type of candy! or formed into cakes to sweeten milk. %ucumber "&heera" in Urdu - is a long! green! cylinder-shaped member of the gourd family with edible seeds surrounded by mild! crisp flesh. Used in salads! or making pickles and usually eaten raw. $ucumbers have been cultivated for thousands of years. %udpahnut "$hiron*i" or "$haroli" in Urdu - are seeds of "uchanania lan0an used as a cooking spice primarily in )ndia. $haroli are tiny almond-flavoured dried seeds of a bush called "uchanania lan0an! which is cultivated across )ndia! primarily in the northwest. %umin "<eera" in Urdu - is the seed of a small umbelliferous plant. (he seeds come as paired or separate carpels. (hey have a striped pattern of nine ridges and oil canals! and are hairy! brownish in colour! boat-shaped! tapering at each e3tremity! with tiny stalks attached. )t is a basic ingredient for .akistani cooking. %umin Po der ".isa <eera" in Urdu - is a powder made of $umin Seeds. )t is an essential spice for .akistani dishes! often used as a garnish to add taste. %urrants "&ishmish" in Urdu - also called ">aisins"! are dried grapes that have a higher sugar content and a different flavor from regular grapes. >aisins are eaten out-of-hand and used in cereals! puddings! cookies! cakes! muffins! stuffings! salads! and rolls.

%urr! Leaf "&arhi .atta" in Urdu - are leaves of a tree used fresh to flavour curries and dry! vegetable dishes. )t is used e3tensively in .akistan and )ndia. %ustard Apple "Shareefa" in Urdu - also called bullock@s heart or bull@s heart! is the fruit of the tree #nnona reticulata. (his tree is a small deciduous or semi-evergreen tree sometimes reaching tall and a native of the tropical +ew ?orld that prefers low elevations! and a warm! humid climate.

,asheen "#rvi" in Urdu - also known as "(aro" or "$olocasia"! is a tropical plant grown primarily as a root vegetable for its edible corm! and secondarily as a leaf vegetable. )t is considered a staple in 5ceanic cultures. )t is believed to have been one of the earliest cultivated plants. ,asheen Leaves "#rvi &e .attay" in Urdu - also known as "(arro 6eaves" or "$olocasia 6eaves"! are the leaves of the ;asheen Gegetable and are used as Greens. (hey are often cooked along with the vegetable when prepared .akistani style. ,ates "&ha*oor" in Urdu - are the fruits of the date palm tree which is a food of high nutritional value. (hey are used abundantly in the month of >amadan. ;ates have many other health benefits. ,ill "Sowa" in Urdu - is a hardy! aromatic herb that has been cultivated for thousands of years. Marketed in two formsI dill weed! which is the dried leaves; and dill seed! the dried seeds of the herb. ,ough "Gunda /uwa #ata" in Urdu - is a combination of ingredients usually including flour! water or milk and sometimes! a leaven! producing a pliable mi3ture for making baked goods. ;ough is commonly used for preparing rotis and parathay. ,ried Apricot "Sukhi /uwi &hubaani" in Urdu - is made by drying the #pricot fruit. )t is vibrant in flavor and color and is great and ideal for snacks. ,ried Plum "#aloo "ukhara" in Urdu - also called a prune! the dried plum is usually sold as dried fruit. Cresh plums that are marketed as "prunes" have an oval shape and a more easily removed pit. )t is commonly used in making a chutney. ,rumstick -egetable "Shinga .hali" or "Sai*an &i .hali" in Urdu - is a fairly common vegetable grown all over .akistan and )ndia. )t is valued mainly for the tender pod. )t is antibacterial and a wonderful cleanser. ,r! Fenugreek Leaves

"&asoori Methi" in Urdu - are hygenic! flavorful J tasty. (hey are used over curries and non *uicy vegetable dishes before serving for a flavor boost. )t is also added to dough for making naan and parathas. ,r! Ginger "Sonth" in Urdu - is made by drying Ginger >oot. .owdered dry ginger root is typically used as a flavoring for recipes such as gingerbread! cookies! crackers! cake! and ginger ale. ,r! $ango Po der "#am $hoor" in Urdu - is made from raw green mangoes that are cut! sundried! and pounded into powder. )t is used much like lemon is used in ?estern cooking; but it gives food a tangy! sour taste without adding moisture. )ts tart flavor is used as a souring agent in soups! dals! vegetable dishes and chutneys. )t is also sprinkled over meats to tenderi0e them before cooking. ,r! (hole $ilk "Maiva" or "&hoya" or "&hoa" in Urdu - is a milk food! made of either dried whole milk or milk thickened by heating in an open iron pan. )t is similar to ricotta cheese! but lower in moisture and made from whole milk instead of whey. &dible Foil "$handi &a ?ar%" in Urdu - is an ultra fine foil that is used to garnish and decorate .akistani dessert dishes. &gg "#nda" in Urdu - is a spheroid or ovoid shaped cell laid by females of many different species! including birds! reptiles! amphibians! and fish. 1ggs have been eaten by mankind for millennia. &ggplant ""aingan" in Urdu - #lso known as "#ubergine" or ""rin*als"! belong to the nightshade family of vegetables! which also includes tomatoes! sweet peppers and potatoes. (hey grow in a manner much like tomatoes! hanging from the vines of a plant that grows several feet in height. ?hile the different varieties do range slightly in taste and te3ture! one can generally describe the eggplant as having a pleasantly bitter taste and spongy te3ture. &gg (hite "#nday &i Safaidi" in Urdu - is the common name for the clear li%uid ,also called the albumen or the glairHglaire- contained within an egg. &gg Yolk "<ardi" in Urdu - also called! the "2olk"! is the yellow round in an egg! which contains all of the fat and is a good source of protein! iron! vitamin #! vitamin ;! choline! and phosphorus. (he egg white is a good source of protein and riboflavin. Fava Beans "Saim &i .hali" in Urdu - Cava bean is also known as horse bean! windsor bean! english bean! tick bean! broad bean! field bean! and pigeon bean.

"road beans are sometimes classified into subspecies according to varieties and their uses in various countries. (hus! subspecies faba var. minor is the beck! tick! or pigeon bean! greatly used for human consumption in the #rabic world! but also used for animal forage! like the horse bean ,var. e%uina- specifically fed to horses. (he broad bean proper! also known as ?indsor or straight bean! is var. ma*or. )ndian varieties! generally dried and eaten as pulses! are classified as subspecies paucyuga. Fennel "eeds ""ari Sounf" in Urdu - is similar to aniseeds! but longer! more subtle and used in cooking. (hey have a distinct li%uorice-like taste. Fenugreek "Methi" in Urdu - is a plant in the family Cabaceae. Cenugreek is used both as an herb ,the leaves- and as a spice ,the seed-. )t is cultivated worldwide as a semi-arid crop. )t is fre%uently used in curry. Fenugreek "eeds "Methi ;aana" in Urdu - come from the Cenugreek plant and used as a spice in .akistani and )ndian cooking. (hey are also ground and roasted and used in the flavoring of curry. Fig "#n*eer" in Urdu - is a variety of oblong or pear-shaped fruit that grows in warm climates; generally! it has a thick! soft skin that is green! yellow! orange or purple! tannish-purple flesh with a sweet flavor and many tiny edible seeds; available fresh or dried. Fish "Machli" in Urdu - has been an important source of protein for humans throughout recorded history. Cish is traditionally cooked in a saalan curry or fried with masala spices. Fish Broth "Machli &i 2akhni" or "Machli &a Shorba" in Urdu - also called "Cish Stock"! is a li%uid in which fish meat and bones are simmered for a long time. Fish "tock "Machli &i 2akhni" or "Machli &a Shorba" in Urdu - also called "Cish "roth"! is a li%uid in which fish meat and bones are simmered for a long time. Flaked #ice ".oha" in Urdu - is used for snacks! savories and fried dishes. Fla. "eed "#lsi" in Urdu - also known as "6inseed"! is an edible plant seeds that is an e3cellent source of 5mega- Catty #cids. Fla. "eed )il "#lsi &a (ail" in Urdu - also known as "6inseed 5il"! is a clear to yellowish oil obtained from the dried ripe seeds of the fla3 plant. (he oil is obtained by cold pressing! sometimes followed by solvent e3traction.

Flour "#ata" in Urdu - is a powder made of cereal grains! other seeds! or roots. )t is the main ingredient of bread! rotis! and naans. Fruit ".hal" in Urdu - is an edible seed-bearing part of a plant! often colourfulHcolorful and fragrant! produced from a floral ovary after fertili0ation; #ny sweet! edible part of a plant that resembles seed-bearing fruit. Garlic "6ehsan" in Urdu - is a member of the lily family ,#llium sativum-; the highly aromatic and strongly flavored edible bulb ,called a head- is covered in a papery layer and is composed of several sections ,called cloves-! each of which is also covered with a papery membrane; used as a distinctive flavoring in cuisines. Garlic Paste ".isa 6ehsan" in Urdu - is a paste made from fresh Garlic. )t has an even finer te3ture than minced garlic. (his is an essential ingredient for .akistani dishes and is usually paired up with Ginger and often sold as a mi3ed form of both ingredients. Garnish ""aghaar" in Urdu - is a substance used as an embellishment or decoration on a prepared food dish or drink item. )n some cases! it may give added or contrasting flavor! but a typical garnish is used to augment the visual impact of the plate! not *ust enhance the flavor. Gherkins "(indora" in Urdu - is a fruit similar in form and nutritional value to a cucumber. Gingell! "(il" in Urdu - also called "Sesame"! is an 1ast )ndian annual erect herb; source of sesame seed or benniseed and sesame oil. Gingell! )il "(il &a (ail" in Urdu - also called "Sesame 5il"! is an edible vegetable oil derived from sesame seeds. "esides being used as a cooking oil in .akistan and South )ndia! it is often used as a flavor enhancer in $hinese! &orean! and to a lesser e3tent Southeast #sian cuisine. Ginger "#drak" in Urdu - is a tuber that is consumed whole as a delicacy! medicine! or spice. )t is commonly used whole or as a paste form in typically every .akistani dish! along with Garlic. Ginger Paste ".isa 6ehsan" in Urdu - is a paste made from fresh Ginger. )t is a pungent! aromatic paste that can be used as a marinade for meat! poultry and seafood or added to sauces. (his is an essential ingredient for .akistani dishes and is

usually paired up with Ginger and often sold as a mi3ed form of both ingredients. Goat ""akra" in Urdu - is the flesh or meat of a domesticated animal closely related to the sheep. Gooseberr! "#mla" in Urdu - is a fruit closely related to the currant; #ny of several other unrelated fruits! such as the $hinese gooseberry ,kiwifruit- and the )ndian gooseberry ,amla-; an additional person that is neither necessary nor wanted in a given situation. Gram Flour ""esan" in Urdu - # flour made from ground chickpeas! a legume otherwise known as chana dal. )t is also known as chickpea flour! garban0o flour! or besan . Used in many countries! it is a staple ingredient in )ndian! .akistani and "angladeshi cuisines! and in the form of a paste with water or yoghurt! a popular facial e3foliant in the )ndian Subcontinent. Moreover! when mi3ed with an e%ual proportion of water! can be used as an egg-replacer in vegan cooking. Gram Lentils ";al" in Urdu - comes in many types of Gram 6entils. Some areI 2ellow Gram! "lack Gram! and Split Gram. 2ellow Gram is a common type cooked which is $hana ;al. Granulated "ugar "Shakkar" or "$heeni" in Urdu - is an informal term for a class of edible crystalline substances! mainly sucrose! lactose! and fructose characteri0ed by a sweet flavor. )n food! sugar almost e3clusively refers to sucrose! which primarily comes from sugar cane and sugar beet. Grapes "#ngoor" in Urdu - is the non-climacteric fruit! botanically a true berry! that grows on the perennial and deciduous woody vines of the genus Gitis. Grapes can be eaten raw or used for making *am! *uice! *elly! vinegar! drugs! wine! grape seed e3tracts! raisins! and grape seed oil. Grav! "Saalan" in Urdu - is a sauce made often from the *uices that run naturally from meat or vegetables during cooking. Green Beans ".hali" in Urdu - is a long! slender green pod that contains several small seeds; the entire crisp pod is edible; also known as a string bean ,because of the fibrous string that runs down the side; modern varieties do not have this fiber-! fresh bean and snap bean. Green Berr! ""air" or ""er" in Urdu - also known as ")ndian 'u*ube"! is a tropical fruit that grows on a "er (ree. )t usually varies in shape! colour and si0e and may

be round! oval or oblong in shape or yellow! green! reddish or purpleHdark brown in colour. Green %hili "/ari Mirch" in Urdu - are commonly used in .akistani and )ndian dishes. (hey are also eaten fresh and whole with meals. Some dishes in +orth )ndia! especially .un*ab are served with fresh whole green chilis! along with lime or tomato slices. Green Gram "Moong" in Urdu - is erect bushy annual widely cultivated in warm regions of )ndia and )ndonesia and United States for forage and especially its edible seeds; chief source of bean sprouts used in $hinese cookery. Green )nion "/ari .ya0" in Urdu - also known as! scallion! spring onion! or salad onion in many countries! is an edible plant. (he upper green portion is hollow. )t lacks a fully developed root bulb. /arvested for their taste! they are milder than most onions. Green Peas "Mattar" in Urdu - is most commonly the small spherical seed or the seedpod of the legume .isum sativum. 1ach pod contains several peas. #lthough it is botanically a fruit! it is treated as a vegetable in cooking. Green Pumpkin "&ashi .hal" or "&addu" in Urdu - is a gourd-like s%uash commonly cooked as a &addu "ha*i with .akistani Spices. Groundnut "Moong .hali" in Urdu - also called peanut is the pod of the peanut vine containing usually A nuts or seeds; Kgroundnut@ and Kmonkey nut@ are "ritish terms. Guava "#mrood" in Urdu - is a fruit which is usually round or oval shaped. (he outer skin may be rough! and taste bitter! or soft and sweet. (he skin can vary in thickness and is usually green before maturity! but becomes yellow! maroon! or remains green when ripe. (he fragrance is similar to lemon rind but less sharp. /erb "'ari "ooti" in Urdu - is a plant that is valued for flavor! scent! or other %ualities. /erbs are used in cooking! as medicines! and for spiritual purposes. /one! "Shehed" in Urdu - is a sweet food made by certain insects using nectar from flowers. (he variety produced by honey bees ,the genus #pis- is the one most commonly referred to and is the type of honey collected by beekeepers and consumed by humans. 0ce ""araf" in Urdu - is li%uid water fro0e below 8 degrees to solid state.

0cing "ugar "$heeni &a .owder" or "Shakkar &a .owder" in Urdu - also known as ".owdered Sugar" or "$onfectioner@s Sugar"! is very fine powdered sugar. ?hen intended for home use! it typically contains a small amount of anticaking agent. 0ndian Gooseberr! "#mla" in Urdu - is a fruit closely related to the currant; #ny of several other unrelated fruits! such as the $hinese gooseberry ,kiwifruit- and the )ndian gooseberry ,amla-; an additional person that is neither necessary nor wanted in a given situation. 0ndian 1u'ube ""air" or ""er" in Urdu - also known as "Green "erry"! is a tropical fruit that grows on a "er (ree. )t usually varies in shape! colour and si0e and may be round! oval or oblong in shape or yellow! green! reddish or purpleHdark brown in colour. 1ackfruit "&atahal" in Urdu - is a large fruit related to the fig and the breadfruit. (his fruit! indigenous to #frica! "ra0il! and Southeast #sia! which weighs up to L88 pounds! is used in desserts. 1agger! "Gurh" in Urdu - is an unrefined sugar made from the *uice of crushed sugar cane stalks. )t can be found in .akistani and 1ast )ndian markets! usually in one of two forms; a soft golden sugar with a spreadable te3ture and a solid cake-like form. *idne! Beans ">a*ma" in Urdu - are the mature seeds of green beans; large! kidney-shaped beans with a robust! full-bodied flavor and soft te3ture. (hey come in dark reddish-brown! brown! black and white varieties and are usually only available dried or canned. Lad! Fingers ""hindi" in Urdu - also known as "5kra"! are long green pod vegetables with a slightly furry skin! full of soft creamy seeds! and are often used to thicken soups and stews. ;uring cooking! they produce a glutinous *uice which thickens any dish to which it is added. Lamb ";umba" in Urdu - is the flesh of a young domestic sheep eaten as food. Lemon "6imbu" in Urdu - is a small evergreen tree ,$itrus limon- originally native to #sia! and is also the name of the tree@s oval yellow fruit. Lemon 1uice "6eemu &a >as" in Urdu - is the li%uid e3tract of lemon fruit! notably sour and often condensed! as used especially in food preparation; 6emonade! a fruit *uice made from lemons. Lemon #ind

"6imbu &a $hilka" in Urdu - also called lemon 0est! when used as an ingredient! refers to shavings of the thin yellow outer skin of the lemon. )t contains strong smelling oils which are used to flavor many baked goods. Lemon 2est "6imbu &a $hilka" in Urdu - also called lemon rind! when used as an ingredient! refers to shavings of the thin yellow outer skin of the lemon. )t contains strong smelling oils which are used to flavor many baked goods. Lentils ";al" in Urdu - considered being the most nutritious and rich of the entire legume family. 6entils are a top source of protein and are high in phosphorous! 0inc! iron! calcium! potassium! vitamins # and " comple3. 6entils are great when cooked as a curry! as a soup! salad or side dish. Lettuce ".atta Gobhi" in Urdu - is the common type of lettuce used in salads. (here are three common varieties of lettuce found in the supermarketI crisphead! which has a tight solid head ; cos or romaine! 6ettuce which has elongated! coarse leaves; and butteredheads or cabbage! which has loose! coarse leaves. Lime "6imbu" in Urdu - is a term referring to a number of different fruits! both species and hybrids! citruses! which are typically round! green to yellow in color! M= cm in diameter! and containing sour and acidic pulp. 6imes are often used to accent the flavours of foods and beverages. Linseed "#lsi" in Urdu - also known as "Cla3 Seed"! is an edible plant seeds that is an e3cellent source of 5mega- Catty #cids. Linseed )il "#lsi &a (ail" in Urdu - also known as "Cla3 Seed 5il"! is a clear to yellowish oil obtained from the dried ripe seeds of the fla3 plant. (he oil is obtained by cold pressing! sometimes followed by solvent e3traction. Liver "&ale*i" in Urdu - is delicious when cooked with hot spices. )t is commonly made in a curry or fried with various spices. Long Grain #ice ""asmati $hawal" in Urdu - are brown or white rice kernels averaging about D millimeters in length which are about 7 times as long as they are wide. (hese grains cook up fluffy and separate. Lotus #oot "&anwal &akri" in Urdu - also known as "6otus Stem"! is a root vegetable that is indigenous to #sia! and is found underwater. Similar in shape to a long s%uash! it is not uncommon for lotus roots to grow to a length of four feet. (he e3terior of this root is covered with a peel that is a reddish brown color in appearance! with a white interior that has the appearance of lace. (he meat of the lotus root has a te3ture that is slightly crunchy! and mildly sweet.

Lotus "tem "&anwal &akri" in Urdu - also known as "6otus >oot"! is a root vegetable that is indigenous to #sia! and is found underwater. Similar in shape to a long s%uash! it is not uncommon for lotus roots to grow to a length of four feet. (he e3terior of this root is covered with a peel that is a reddish brown color in appearance! with a white interior that has the appearance of lace. (he meat of the lotus root has a te3ture that is slightly crunchy! and mildly sweet. $ace "'avantri" in Urdu - like nutmeg is used to flavor cakes and other sweets! but mace is also used in many savory dishes. (hese include meats! sauces! curries! pickling! ketchup! and even ?orcestershire sauce. )t can be used as a nutmeg substitute in most recipes. (his spice is sweeter and milder! but has a similar flavor to nutmeg. $ai+e "Makai" in Urdu - is all annual cereal grass bearing kernels on large ears. Mai0e was an earlier term for corn and one of the foods served at #merican harvest celebrations. $ango "#am" in Urdu - is a fruit commonly cultivated and used for food. )t is commonly eaten by itself or prepared in Mango $hutney. $ango Po der "#am $hoor" in Urdu - is made of sour! unripe mangoes that are dried and sold in slices and powder. (heir primary use is in .akistani and )ndian cooking! giving foods a sweet and sour flavor. $eat "Gosht" in Urdu - is animal flesh that is cooked and used as food. $elon "&harboo0a" in Urdu - are any of numerous fruits of the gourd family having a hard rind and sweet *uicy flesh. $ilk ";oodh" in Urdu - is an opa%ue white li%uid produced by the mammary glands of mammals. )t provides the primary source of nutrition for young mammals before they are able to digest other types of food. (he early lactation milk is known as colostrum! and carries the mother@s antibodies to the baby. $ilk %ream ""alai" in Urdu - is a dairy product that is composed of the higher-butterfat layer skimmed from the top of milk before homogeni0ation. )n unhomogeni0ed milk! over time! the lighter fat rises to the top. $illet ""aa*ra" in Urdu - are a group of small-seeded species of cereal crops or grains! widely grown around the world for food and fodder. $illet Flour

""aa*ray &a #ata" in Urdu - is flour made of Millet that has a subtle flavor! lots of vitamins and minerals! and adds a lovely creamy color to baked goods. $inced $eat "&eema" in Urdu - is typically minced beef! lamb or goat meat prepared in a curry. $int ".odina" in Urdu - without a %ualifier like peppermint or apple mint! generally refers to spearmint leaves. $i.ed Pickle "#chaar" in Urdu - is pickles made from a variety of vegetables mi3ed together in the same pickling process. Mi3ed pickles are eaten much like other picklesI in small amounts to add flavor and to accent a meal. $ustard "Sarson" in Urdu - is pungent powder or paste prepared from ground mustard seeds. $ustard )il "Sarson &a (ail" in Urdu - is used for three different oils that are made from mustard seedsI # fatty vegetable oil resulting from pressing the seeds! #n essential oil resulting from grinding the seeds! mi3ing them with water! and e3tracting the resulting volatile oil by distillation. $ustard "eeds ">ai" in Urdu - of the various mustard plants are among the smallest of seeds. (he seeds are about mm in diameter! and may be colored from yellowish white to black. (hey are important spices in many regional cuisines. $utton ""akray &a Gosht" in Urdu - is the meat from a mature sheep! dark red in color and rich in flavor. Neem Flo er "+eem &a .hool" in Urdu - used as condiments and for food flavoring. (hey are white in color! generally 7mm long and have a peculiar fragrance and produce nectar. Nigella "eeds "&alon*i" in Urdu - also called 5nion Seeds! these seeds are used as a spice in .akistani! )ndian and Middle 1astern cuisine. (he dry roasted nigella seeds flavor curries! vegetables and pulses. Nutmeg "'aifal" in Urdu - is an oval seed from a tropical tree! which is dried! ground and used to flavor a wide variety of sweet and savory dishes. +utmeg ,'aifal- and Mace ,'avantri- are a combination of spices used together in some .akistani dishes. )il

"(ail" in Urdu - is a substance that is li%uid at ambient temperatures and is hydrophobic but soluble in organic solvents. )t is used for cooking and is a ma*or ingredient used in most .akistani dishes. )kra ""hindi" in Urdu - also known as "6ady Cingers"! are long green pod vegetables with a slightly furry skin! full of soft creamy seeds! and are often used to thicken soups and stews. ;uring cooking! they produce a glutinous *uice which thickens any dish to which it is added. )live "<aitoon" in Urdu - is a small ovoid fruit of the 1uropean olive tree; important food and source of oil. )live )il "<aitoon &a (ail" in Urdu - is a vegetable oil! pressed from olives! and used in cooking and as a salad dressing; it is high in unsaturated fatty acids. )nion ".ya0" in Urdu - is the bulb of an onion plant and an aromatic flavorful vegetable used commonly in most .akistani dishes. )nion "eeds "&alon*i" in Urdu - also called +igella Seeds! these seeds are used as a spice in .akistani! )ndian and Middle 1astern cuisine. (he dry roasted nigella seeds flavor curries! vegetables and pulses. )range "Mousambi" in Urdu - specifically the sweet orange is a citrus and is a fruit. )range 1uice "Mousambi &a >as" in Urdu - is a popular beverage made from the e3traction ,s%uee0ing- of li%uid from fresh oranges. (he term "orange *uice" is also used! both collo%uially and commercially! to refer to "concentrated orange *uice". )regano "#*wain" in Urdu - also referred as ""ishops ?eed"! is a beneficial herb that is used in culinary process as spice as well as a ma*or ingredient of different kind of medicines. #*wain seeds are small in si0e but taste hot! penchant and bitter. Papa!a ".apita" in Urdu - unlike most other common fruits! is warming. (he en0yme papain! which aids digestion! is found in high levels in unripe papayas and is especially concentrated in the seeds. .apayas are an e3cellent source of vitamins #! $! and 1! and are rich in calcium! iron! potassium! and phosphorus. Parsle! "#*mod" in Urdu - is an aromatic herb with flat or crinkly leaves that are cut finely and used to garnish food. Peach

"#arhu" in Urdu - can be red! pink! yellow! white! or a combination of those colors. 5n one side of the fruit is a distinctive vertical indentation. .eaches and nectarines look very similar! but they can be told apart by their skin te3tureI peaches are fu00y and dull! while nectarines are smooth and shiny. Peanut "Moongphali" in Urdu - also called ground nut! is the pod of the peanut vine containing usually A nuts or seeds; Kgroundnut@ and Kmonkey nut@ are "ritish terms. Pear "+aashpaati" in Urdu - is an edible fruit produced by the pear tree! similar to an apple but elongated towards the stem. Pearl $illet ""aa*ra" in Urdu - is the most widely grown type of millet. Grown in #frica and the )ndian subcontinent since prehistoric times! it is generally accepted that pearl millet originated in #frica and was subse%uently introduced into )ndia. Peas "Mattar" in Urdu - are the edible seeds contained within the pods of various vines; the seeds are generally shelled and the pod discarded; although available fresh! peas are usually marketed canned or fro0en. Pepper "&aali Mirch" or "Seeya Mirch" in Urdu - is a powder made from seeds ,peppercorns- of the plant .iper +igrum which is commonly used as a spice. Usually but not always used ground or crushed. .epper $orns also come in forms that produce white pepper and several other varieties. Pepper %orn "Saabut &aali Mirch" in Urdu - Seeds ,peppercorns- of the plant .iper +igrum which is commonly used as a spice. Usually but not always used ground or crushed. .epper $orns also come in forms that produce white pepper and several other varieties. Pickle "#chaar" in Urdu - or mi3ed pickle! is pickles made from a variety of vegetables mi3ed together in the same pickling process. Mi3ed pickles are eaten much like other picklesI in small amounts to add flavor and to accent a meal. Pigeon Peas "(oor ;al" in Urdu - are >ound peas the si0e of a small garden pea. 2oung pigeon peas may be eaten green! but the seed is usually used mature and dry! when it is brownish in color with flecks of gray. Pineapple "#nanas" in Urdu - is a tropical plant native to South #merica! having thirty or more long! spined and pointed leaves surrounding a thick stem; (he ovoid fruit of the pineapple plant! which has very sweet! white or yellow flesh! a tough! spiky shell and a tough! fibrous core.

Pistachio ".ista" in Urdu - are nuts that have a distinctive open shell! allowing them to be roasted and salted whole. 1aten as a snack or used for cooking. .istachios go best with veal! port and poulty. (he green colour makes it very popular for creams and ice-creams. )n confectionery it is especially associated with nougat. Plain Yogurt ";ahi" in Urdu - also spelled as "2oghurt"! is a dairy product produced by bacterial fermentation of milk. Cermentation of lactose produces lactic acid! which acts on milk protein to give yogurt its te3ture and its characteristic tang. Plantain "&acha &aila" in Urdu - is closely related to bananas! but have more starch and are always cooked. Green ones are unripe and are baked like potatoes! for a Similar period of time. 2ellow ones are half-ripe and are also cooked like .otatoes but not so long. Plum "#lucha" in Urdu - is the edible! fleshy stone fruit of .runus domestica! often of a dark red or purple color; (he stone-fruit tree which bears this fruit! .runus domestica; # dark bluish-red color. Pomegranate "#naar" in Urdu - is an orange-si0ed fruit with a hard leathery skin. )nside are hundreds of edible seeds with a sweet pleasantly acidic taste. .omegranates are eaten out-of-hand! used in salads! and sprinkled over desserts. Pomegranate "eeds "#naar ;aana" in Urdu - are the seeds found in a bunch inside a pomegranate fruit. (he seeds are sweet! *uicy and bursting with flavor. Sprinkled in salads! in fruit salads! over ice cream and sorbet! the seeds add an interesting addition to any dish. (he seeds are tasty eaten by themselves. Popp! "eeds "&hash &hash" in Urdu - are pale seeds of the poppy plant used to add a nutty and creamy thickness to curries and vegetables. )t is also sprinkled liberally on flatbreads like sesame seeds. Potato "#aloo" in Urdu - is the swollen tip of an underground stem! and is one of the world@s most important foods. 2ou can find almost every potato variation! from mashed potatoes! potato salad! baked and fried like Crench Cries. Po dered "ugar "$heeni &a .owder" or "Shakkar &a .owder" in Urdu - also known as "$onfectioner@s Sugar" or ")cing Sugar"! is very fine powdered sugar. ?hen intended for home use! it typically contains a small amount of anti-caking agent.

Pra n "'heenga" in Urdu - are Shrimp that are a little larger in si0e. (hey are commonly cooked in a curry! with vegetables! or in "iryani. Puffed #ice "Mumurey" in Urdu - is a type of puffed grain made from rice; usually made by heating rice kernels under high pressure in the presence of steam! though the method of manufacture varies widely. Pulse ";al" in Urdu - are an annual leguminous crop yielding from one to twelve seeds of variable si0e! shape! and color within a pod. .ulses are used for food and animal feed. Pumpkin "&addu" in Urdu - is a domesticated plant! $ucurbita pepo similar in growth pattern! foliage! flower! and fruit to the s%uash or melon; (he round yellow or orange fruit of this plant. Purple )nion "6al .ya0" in Urdu - also called red onions! are cultivars of the onion with purplish red skin and white flesh tinged with red. 3uail ""atair" in Urdu - is flesh of %uail; suitable for roasting or broiling if young; otherwise must be braised. #adish "Mooli" in Urdu - is a popular salad vegetable that is the root of a plant from the mustard family. (he flavor of radish can vary from mild to peppery! depending on the variety and the age. #aisin "&ishmish" in Urdu - also called "$urrants"! are dried grapes that have a higher sugar content and a different flavor from regular grapes. >aisins are eaten out-of-hand and used in cereals! puddings! cookies! cakes! muffins! stuffings! salads! and rolls. #a $ango "&acha #am" or "&airi" in Urdu - is cultivated in many tropical and subtropical regions and distributed widely in the world! mango is one of the most e3tensively e3ploited fruits for food! *uice! flavor! fragrance and color. >aw Mango is often used in certain dishes! such as $hutney. #ed %hili "6al Mirch" in Urdu - is an e3tremely hot pepper added to cooking to intensify the taste. )t is a native of tropical South #merica. )n LBNA! $olumbus found chili peppers in ?est )ndies. #ed )nion "6al .ya0" in Urdu - sometimes called purple onions! are cultivars of the onion with purplish red skin and white flesh tinged with red. #ed Pumpkin

"&addu" in Urdu - is a bright-orange s%uash that is sold in )ndian and #sian markets. #ed "plit Lentils "6al Masoor ;al" in Urdu - is a lentil that has a high carb count but a much lower "net carb" or "digestible carb" content. )t contains several vitamins and minerals. )t is a good source of dietary fiber! which has a number of health benefits. #efined Flour "Maida" in Urdu - is a powder made of cereal grains! other seeds! or roots. )t is the main ingredient of bread. #ice "$hawal" in Urdu - is the seed of a monocot plant 5ry0a sativa. #s a cereal grain! it is the most important staple food for a large part of the world@s human population including .akistan and )ndia. #ice Flakes ".oha" in Urdu - is rice that has been parboiled and then rolled! flattened! and dried to produce flakes. (he flakes come in different thicknesses depending on the pressure used in the flattening process. (he flakes are able to absorb a large volume of li%uid when used in various dishes! so they absorb flavors well. (hey are very popular in #sian cooking. #ice Flour "$hawal &a #ata" in Urdu - is a flour made from ground rice ,5ry0a sativa-! containing little to no fat! no cholesterol! and minimal sodium. >ice contains all essential amino acids! and is a good source of "-comple3 vitamins and essential minerals. #idge Gourd "(urai" in Urdu - are tropical plants believed to have originated in )ndia. (hey are vegetables with a good source of carbohydrates! vitamin #! vitamin $ and minerals. (he fruits may be fried! boiled! stuffed! dried! and pickled. #ind "$hilka" in Urdu - is the outer protective layer of a fruit or vegetable! which can be peeled off. )t is used in some marinade recipes to add te3ture and flavor. #oasted Gram ".hula $hana" or ""huna $hana" in Urdu - like other pulses! grow in pods on small! bushy plants. (hey thrive in cold climates and are cultivated e3tensively in the cool! dry )ndo-Gangetic plains of )ndia. (hey are obtained by roasting chana lentils. #ock "alt "Sendha +amak" in Urdu - is a salt derived from the huge seams of impacted salt that have formed below the dried-out! underground saline lakes of prehistoric times. #olling Board

"$hakla" in Urdu - often used with the rolling pin! is a round flat wooden board used to roll out dough to make a round shaped roti bread. #olling Pin ""elan" in Urdu - often used with the rolling board! is a utensil consisting of a cylinder ,usually of wood- with a handle at each end; used to roll out dough. #omaine Lettuce ".atta Gobhi" in Urdu - is the common type of lettuce used in salads. (here are three common varieties of lettuce found in the supermarketI crisphead! which has a tight solid head ; cos or romaine! 6ettuce which has elongated! coarse leaves; and butteredheads or cabbage! which has loose! coarse leaves. #oselle Leaves "Gongura" in Urdu - are leaves that are e3tensively used in #ndhra $uisines usually steamed along with lentils and consumed as ;al and are also mi3ed with spices. #ose "!rup "Gulaab 'al" or "Gulaab &a #rkh" in Urdu - also called rose water! has been used for its cleansing and astringent benefits. )t is a li%uid with a pleasant smell and is used on the skin as a perfume or to flavor food. #ose (ater "Gulaab 'al" or "Gulaab &a #rkh" in Urdu - also called rose syrup! has been used for its cleansing and astringent benefits. )t is a li%uid with a pleasant smell and is used on the skin as a perfume or to flavor food. "affron "<afran" or "&esar" in Urdu - is dried! yellow-orange stamens of the flower of crocus sativus. Saffron is available as threads and as grains. (he threads are considered best! though far more e3pensive and are used in cooking. "ago "Sabudana" in Urdu - is powdery starch from certain sago palms; used in #sia as a food thickener and te3tile stiffener. "alad )nion "/ari .ya0" in Urdu - also known as! scallion! spring onion! or green onion in many countries! is an edible plant. (he upper green portion is hollow. )t lacks a fully developed root bulb. /arvested for their taste! they are milder than most onions. "alt "+amak" in Urdu - is a dietary mineral composed primarily of sodium chloride that is essential for animal life! but can be to3ic to many land plants. Salt flavor is one of the basic tastes! making salt one of the oldest! most ubi%uitous food seasoning. Salting is an important method of food preservation. "callion "/ari .ya0" in Urdu - also known as! spring onion! salad onion or green onion in many countries! is an edible plant. (he upper green portion is

hollow. )t lacks a fully developed root bulb. /arvested for their taste! they are milder than most onions. "cre Pine Flo er &ssence "&ewra" in Urdu - is an essence with a strong and sweet aroma and is used to flavour biryanis! kababs and kormas. "emolina "Soo*i" or ">awa" in Urdu - is the purified wheat middlings of durum wheat used in making pasta; also! the coarse middlings are used for breakfast cereals and puddings. "ut in .akistani cooking! it is primarily used in desserts. "esame "(il" in Urdu - also called "Gingelly"! is an 1ast )ndian annual erect herb; source of sesame seed or benniseed and sesame oil. "esame )il "(il &a (ail" in Urdu - also called "Gingelly 5il"! is an edible vegetable oil derived from sesame seeds. "esides being used as a cooking oil in .akistan and South )ndia! it is often used as a flavor enhancer in $hinese! &orean! and to a lesser e3tent Southeast #sian cuisine. "esame "eed "(il" in Urdu - also called "Gingelly"! is an 1ast )ndian annual erect herb; source of sesame seed or benniseed and sesame oil. "helled (alnuts "#khrot" in Urdu - are nuts with a distinctive brain shape that are used in sweet and savoury cooking! and are good pickled and served with cheese. (hey can also be used finely chopped with sweet dishes or roughly chopped with salads and stir fries. (hey are naturally shaped like the brain and also benefit the brain in many ways. "hrimp "'heenga" in Urdu - also called ".rawns"! may be small! but are huge in their appeal as these deliciously clean and crisp tasting crustaceans can be served hot or cold and are the most popular seafood. "ieve "$hanni" in Urdu - separates wanted elements from unwanted material using a filter such as a mesh or net. /owever! in cooking! especially with flour! a sifter is used to aerate the substance! among other things. # strainer is a type of sieve typically used to separate a solid from a li%uid. "nake Gourd "$hichinda" in Urdu - also called "Serpent Gourd"! is a strikingly long fruit! used as a vegetable and medicine purposes. "oup "2akhni" in Urdu - also called "Stock" or ""roth"! is a li%uid in which meat and vegetables are simmered; used as a basis for soups or sauces. "pearmint

".odina" in Urdu - without a %ualifier like peppermint or apple mint! generally refers to mint leaves. "pice "Masala" in Urdu - is a dried seed! fruit! root! bark! leaf! or vegetative substance used in nutritionally insignificant %uantities as a food additive for the purpose of flavour! colour! or as a preservative that kills harmful bacteria or prevents their growth. "pinach ".aalak" in Urdu - is an e3tremely healthy vegetable with dark green! spearshaped leaves that can be curled or smooth and are attached to thin stems; the leaves have a slightly bitter flavor and are eaten raw or cooked. "plit Bengal Gram "$hana ;al" in Urdu - are delicious! wholesome beans that are used in dishes across the world. (his type of lentil is very popular and is made as a curry. "plit Bengal Gram Flour ""esan" in Urdu - is a flour made from ground gram lentils! a legume otherwise known as chickpeas. )t is also known as chickpea flour or garban0o flour. "plit )range Gram "Masoor &i ;al" or "6al Masoor &i ;al" in Urdu - also called "Split >ed Gram"! are skinned and split redish to orangish lentils. (hey cook %uickly and are a common lentil prepared with .akistani spices. "plit #ed Gram "Masoor &i ;al" or "6al Masoor &i ;al" in Urdu - also called "Split 5range Gram"! are skinned and split redish to orangish lentils. (hey cook %uickly and are a common lentil prepared with .akistani spices. "pring )nion "/ari .ya0" in Urdu - also known as! scallion! salad onion or green onion in many countries! is an edible plant. (he upper green portion is hollow. )t lacks a fully developed root bulb. /arvested for their taste! they are milder than most onions. "tock "2akhni" or "Shorba" in Urdu - also called "Soup" or ""roth"! is a li%uid in which meat and vegetables are simmered; used as a basis for soups or sauces. "ugar "Shakkar" or "$heeni" in Urdu - is an informal term for a class of edible crystalline substances! mainly sucrose! lactose! and fructose characteri0ed by a sweet flavor. )n food! sugar almost e3clusively refers to sucrose! which primarily comes from sugar cane and sugar beet. "ugar %ane "Ganna" in Urdu - are *uicy canes whose sap is a source of molasses and commercial sugar; fresh canes are sometimes chewed for the *uice.

"ultanas "Munakkay" in Urdu - is the dried form of small green grapes. (hey are sweet and moist and are mostly used in fruit cakes! breads and cereals. " eet Lemon "Mousambi" in Urdu - is a species of citrus. $ommon names for varieties of this species include sweet limetta! Mediterranean sweet lemon! and sweet lime. " eet Lime "Mousambi" in Urdu - is a species of citrus. $ommon names for varieties of this species include sweet limetta! Mediterranean sweet lemon! and sweet lemon. " eet Potato "Shakkarkandi" in Urdu - is a variety of sweet potato with a thick! dark orange skin and an orange flesh that remains moist when cooked; sometimes erroneously called a yam. "!rup "Sheera" in Urdu - also called simple syrup or sugar syrup! is a combination of sugar and water that is cooked over low heat until the sugar dissolves. (he density can vary depending on the amount of water added. 4amarind ")mli" in Urdu - is a large tropical seed pod with very tangy pulp that is eaten fresh or cooked with rice and fish or preserved for curries and chutneys. 4aro "#rvi" in Urdu - also known as ";asheen" or "$olocasia"! is a tropical plant grown primarily as a root vegetable for its edible corm! and secondarily as a leaf vegetable. )t is considered a staple in 5ceanic cultures. )t is believed to have been one of the earliest cultivated plants. 4aro Leaves "#rvi &e .attay" in Urdu - also known as ";asheen 6eaves" or "$olocasia 6eaves"! are the leaves of the (aro Gegetable and are used as Greens. (hey are often cooked along with the vegetable when prepared .akistani style. 4omato "(ammatar" in Urdu - is a mildly acid red or yellow pulpy fruit eaten as a vegetable. )t is an important source for .akistani! )ndian! and other types of cooking. 4rotter ".aaya" in Urdu - is the foot of an animal. $ow! sheep! and goat or mutton trotters are traditionally prepared with .akistani Spices and served as a main course or breakfast dish. 4urmeric Po der ".isi /aldi" in Urdu - is the main ingredient in curry powder. (his spice has been around since the LN88s originating from )ndia. (urmeric has been known throughout the world as a seasoning to make foods taste very good.

(oday turmeric is being used all over the world as a seasoning and a health product. 4urmeric #oot "/aldi" in Urdu - is an underground stem of a ginger-like plant. )t is grown in )ndia! $hina! Sri 6anka! (aiwan! 'ava! .eru! #ustralia and the ?est )ndies. )t is a bright yellow spice with a pungent flavor. 4urnip "Shal*am" in Urdu - is a root vegetable commonly grown in temperate climates worldwide for its white! bulbous taproot. Small! tender varieties are grown for human consumption! while larger varieties are grown as feed for livestock. -eal ""achra" in Urdu - is the meat of young cattle,calves-. (hough veal can be produced from a calf of either se3 and any breed! most veal comes from male calves of dairy cattle breeds. +e3t to beef! veal has a delicate taste and tender te3ture. -egetable "Sab0i" in Urdu - is a plant raised for some edible part of it! such as the leaves! roots! fruit or flowers! but e3cluding any plant considered to be a fruit! grain! or spice in the culinary sense. -egetable )il ""anaspati (ail" in Urdu - is oil that is e3tracted from a variety of vegetable sources and used universally in cooking and for frying. -ermicelli "Seviyan" in Urdu - is a type of pasta that is round in section and somewhat thinner than spaghetti. )t is traditionally cooked in desserts! especially on .akistani /olidays. -inegar "Sirka" in Urdu - is a weak solution of acetic acid and water used in pickling! preserving! tenderi0ing! and to add a sour flavor to foods. (alnut "#khrot" in Urdu - is a nut with a distinctive brain shape. ?alnuts are used in sweet and savoury cooking! and are good pickled and served with cheese. (hey can also be used finely chopped with sweet dishes or roughly chopped with salads and stir fries. ?alnuts are naturally shaped like the brain and also benefit the brain in many ways. (ater ".aani" in Urdu - is a ubi%uitous chemical substance that is composed of hydrogen and o3ygen and is vital for all known forms of life. (atermelon "(arboo0" in Urdu - is the fruit of the watermelon plant! having a green rind and watery flesh that is bright red when ripe and contains black pips. (heat

"Gehun" in Urdu - is grains of common wheat; sometimes cooked whole or cracked as cereal; usually ground into flour. (heat Flour "Gehun &a #ata" in Urdu - is a flour produced by milling the endosperm portion of the wheat kernel. "?hole wheat flour!" which is more nutritious! is made by milling the entire kernel! including the outer covering! or "bran". (heatmeal "Gehun" in Urdu - is a flour or meal derived from whole grains of wheat! often not finely ground. (he! ";ahi &a .aani" or ".aneer &a .aani" in Urdu - is the li%uid remaining after milk has been curdled and strained. )t is a by-product of the manufacture of cheese or casein and has several commercial uses. Sweet whey is manufactured during the making of rennet types of hard cheese like $heddar or Swiss. (hite Flour "Maida" in Urdu - also referred as "#ll-.urpose Clour"! is a finely ground white wheat flour containing a moderate amount of protein; used for a wide variety of general baking and cooking. (hite Gram "Maida" in Urdu - also referred as "#ll-.urpose Clour"! is a finely ground white wheat flour containing a moderate amount of protein; used for a wide variety of general baking and cooking. (hite Lentils "Urad ;al" in Urdu - is one of the most versatile of all legumes and can be cooked into thick purees and li%uid soups! sauces! stews! pillow-soft fried savouries! moist raw chutneys! crispy pancakes! feather-light steamed dumplings! and sprouted salads. (hite "plit Gram "Urad ;huli ;al" in Urdu - is a lentil with the skin removed that has traditionally been used in .akistani cuisine. )t is often called white gram and is used in purees and soups and is the special ingredient added to flours to make breads! dosa ,crepes-! idlis ,steamed cakes- and sweets. (hole Bengal Gram "$hana ;al" in Urdu - is one of the most important pulses in .akistan and )ndia. )t is consumed in the form of whole dried seeds and in the form of dhal! prepared by splitting the seeds in a mill and separating the husk. Seeds are angular with pointed beak and small hilum. #ll parts of the plant are covered with glandular hairs. (hole Green %hili "Saabut /ari Mirch" in Urdu - are commonly used in .akistani and )ndian dishes. (hey are eaten fresh and whole with meals. (hole #ed %hili

"Saabut 6al Mirch" in Urdu - usually vary in length! are red to brownish red in color! warm and peppery! have an intensely pungent flavor with a biting hot and sharp and cumulative lingering effect. (hole (heat "Saabut 6al Mirch" in Urdu - usually vary in length! are red to brownish red in color! warm and peppery! have an intensely pungent flavor with a biting hot and sharp and cumulative lingering effect. (ood Apple ""el" in Urdu - is a round and woody fruit. )t is eaten fresh and has some popularity in parts of )ndia. Yam "Suar #aloo" in Urdu - is the edible! starchy! tuberous roots of several related species of plants used as a staple food in tropical areas. Yeast "&hameer" in Urdu - also called ""aker@s 2east"! is the common name for the strains of yeast used as a leavening agent in baking bread and bakery products! where it converts the fermentable sugars present in the dough into carbon dio3ide and ethanol. Yello Gram Lentils "$hana ;al" in Urdu - is one common type of Gram 6entil of the many other types. (his type is commonly cooked as a $urry or 6entil Cry ;ish. Yello )nion ".ya0" in Urdu - is a variety of dry onion with a strong flavor. ?hite inside! its layers of papery skin have a yellow-brown color. Yello "plit Peas "(oor ;al" or "#rhar ;al" in Urdu - may also be referred as! ".igeon .ea" and is a glassy dark yellow split pea! similar to chana dal. Yoghurt ";ahi" in Urdu - also spelled as "2ogurt" or also called ".lain 2ogurt"! is a dairy product produced by bacterial fermentation of milk. Cermentation of lactose produces lactic acid! which acts on milk protein to give yogurt its te3ture and its characteristic tang. Yogurt ";ahi" in Urdu - also spelled as "2oghurt" or also called ".lain 2ogurt"! is a dairy product produced by bacterial fermentation of milk. Cermentation of lactose produces lactic acid! which acts on milk protein to give yogurt its te3ture and its characteristic tang. Yolk "<ardi" in Urdu - also called! "1gg 2olk"! is the yellow round in an egg! which contains all of the fat and is a good source of protein! iron! vitamin #! vitamin ;! choline! and phosphorus. (he egg white is a good source of protein and riboflavin . 2ucchini

"(urai" in Urdu - is a popular summer s%uash with an off-white flesh with a light! somewhat bland flavor. <ucchini is cooked with .akistani Spices and can also be steamed! grilled! saut:ed! deep-fried! and baked.