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Category: Cooking Tips
Translated into Simple English
Parsis have unique pronunciation of ordinary Gujarati words so we have provided an English translation for many Spices, Vegetables and other processes.
| Parsi Gujarati, Hindi and other Indian terms. | English |
| Achar | Pickle |
| Adoo | Ginger |
| Ajmo | It’s “ajwain”, carom seeds, or bishop’s weed. “Ajmo” is a Gujarati word for this plant. The scientific (or Latin) name is Trachyspermum ammi syn. Carum copticum. |
| Amchur | Mango powder |
| Amli | Tamarind |
| Boti | Small piece |
| Bhinda | Okra |
| Charoli
|
Charoli also called chironji, are seeds of Buchanania lanzan used as a cooking spice primarily in India. Charoli (accent on the first syllable) is a nut the size and shape of a large brown lentil, often used in sweets.
It is the seed of Buchanania latifolia, commonly called chironji in India, from the family Anacardiaceae, which means it’s related to mangoes and cashews. |
| Chawal | Rice |
| Curd, Dahi | Yogurt |
| Cumin or Shahi Jeera
|
Caraway seeds
While native to Europe, Asia and regions of Africa, Caraway, is cultivated in many parts of the world. The fruit and seed of the caraway plant are used to prepare medicinal remedies |
| Dar, Daar, Dal | Lentil soup, lentil dish |
| Dhania, Dhanna, Coriander seeds | Dried Coriander |
| Eedu, Eeda | Eggs |
|
Elaichi
|
Cardamom pods or powder |
| Falooda
Tookhmoorya seeds |
Holy Red Basil or Tulsi Seeds. |
| Fudino | Mint |
| Garam | Hot |
| Ghee | Clarified Butter |
| Gosh, Gos, Goshst, Mutton | Meat of Goat or Lamb can be substituted |
| Gor | Jaggery |
| Haldi | Turmeric |
| Hing | Asafoetida |
|
Jaiphal |
Nutmeg |
| Javantry | Mace |
| Jardalu, Jardaloo | Apricots, Plums |
| Jeera, Jeeru | Cumin |
| Kanda | Onion |
| Kesar | Saffron |
| Keri | Mango |
| Khichri | Rice and Lentil dish |
| Kheemo | Minced Meat |
| Khus Khus | Poppy seeds |
| Kopra, Copra | Coconut |
| Kothmir, Coriander | Fresh Coriander leaves, Cilantro or Chinese Parsley |
| Lagan | Wedding |
| Lasan | Garlic |
| Lavang | Cloves |
| Limbu | Lemon |
| Limbu na phool | Citric Acid (edible one) |
| Masala, Masaledar | Spice, Spicy |
| Marchu | Chili |
| Margi, Murghi | Chicken |
| Maachi | Fish, Shrimps, Prawns |
| Methi | Fenugreek |
| Papeta | Potato |
| Ravo | Cream of Wheat |
| Rotli | Roti – flat wheat bread like lavash |
| Ras | Gravy |
| Sali | Slices, Matchsticks |
| Sarko | Vinegar |
| Saunf | Aniseed |
| Sev | Very thin pasta like vermicelli |
| Tabota | Tomato |
| Tareli | Fried |
| Taj, Tuj | Cinnamon |
| Tulsi | Basil |
| Vaghar | Fry in oil |
MORE
- jeera – cumin
- sabut lal mirch – red chilli
- shahi jeera – shahi cumin
- mustard seeds – Mustard seeds
- methi dana – fenugreek seeds
phool pathar (also known ar kalpasi and dagad phool) – Black Stone Flower - sabut kali mirch – black pepper
- khus khus – khu khus
- dal chini – salt
- laung – cloves
- tamal patta – bay leaves
- badian – anise
- mace (javitri) – mace
- nutmeg – nutmeg
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Essentials of a parsi kitchen
Ginger Garlic Paste
- 1 cup of peeled and washed ginger, garlic and green chillies. (Equal amount ratio)
- 1 tsp salt
- 1 tsp cumin seeds
- Grind to a paste
- Store in glass jar for use in refrigerator
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Guide to OLD Measures for cooking with Vividh Vani
Ancient cooking book “Vividh Vani” by Meherbai Jamshedji Wadia (as is from original volumes in Gujarati)
First published at the turn of the 20th century, this mammoth book of two parts totaling 1500 pages carries over 2000 recipes, ranging from traditional Parsi to continental and Indian cuisines. Written in an era where all cooking was done on wood stoves and without fancy gadgets, no running water and no refrigeration, Vividh Vani offers us an in-depth look at the hard life of the traditional Parsi lady of those times.
I have put out a guide to OLD measures and weights used in the old cookbook Vividh Vani. (Tipri, Ratal, Maund, Seer/Sehr, Navtak and Tola). Do write back if you have used the cookbook and let us know how the dish comes out.
Old weights converted to 21st century measures.
TIPRI is 1 Cup approx.
RATAL is 500 grams
In 1956, For metric conversion, Government of India defined the Seer as follows:
-
One Seer = 0.93310 kilogram exact
The UN (1966) set One Seer = 2.057 pounds on average. This is approximately 2 pounds and One ounce
-
1 Maund = 40 Seer = 100 Troy Pounds Exact
-
1 Seer = 80 Tola
-
1 Tola = 11.66375 gram
- https://en.m.wikipedia.org/wiki/Indian_units_of_measurement#Current_conversion_standard
Click here for handy conversion tool.
Cake Molds and antique tools used in the kitchen by Parsi Cooks Circa 1867
Printed Paperback of the Ancient cooking book “Vividh Vani” by Meherbai Jamshedji Wadia
Products from Amazon.com
Source: Vividh Vani by Meherbai Jamshedji Wadia has been a classic reference book for thousands of Parsi ladies over one hundred years. (Click here download 2 volumes in gujarati language. Please be patient as the volumes are large)
