---------- Recipe via Meal-Master (tm) v8.02
  
       Title: INDIAN/U.S. EQUIVALENTS
  Categories: Info/tips
       Yield: 60 servings
  
            Achar; Pickle
            Adrak; Ginger
            Ajwain or Ajowain; Lovage
            Aloo; Potato
            Alsi; linseed
            Am; Mango
            Am chur; Mango Powder
            Anardana; Pomegranate
            Areca; Betel Nut
            Asafoetida; Hing
            Aserio; Aniseed
            Ata or Atta; Chapatti flour
            -Fine wholemeal
            Badia/badian; Star Anise
            Badam; Almond
            Besan; Chickpea flour
            Bindi; Okra
            Brinjal; Aubergine/eggplant
            Chawal; Rice
            Chor magaz; Melon seeds
            Cus cus; Poppy seed
            Dahi; Yogurt
            Dalchini; Cinnamon
            Dhania; Coriander
            Doroo; Celery
            Elaichi; Cardamon, black,
            -brown, green, or white
            Gajar; Carrot
            Ghanti chhap (ground millet)
            Goor or Gur; Palm sugar
            Gram flour (Besan); Chickpea
            Haldi; Turmeric
            Imli; Tamarind
            Jaifal or Taifal; Nutmeg
            Javatri; Mace
            Jeera or Zeera; Cumin
            Kabli chana; Chickpea
            Kaju; Cashew nuts
            Kala namak; Black Salt
            Kalongi; wild onion seeds
            Kesar or Zafron; saffron
            Lasan; Garlic
            Lavang; Cloves
            Makke; Cornflour
            Methi; Fenugreek
            Mirch; pepper
            Namak; salt
            Nga-Pi; Shrimp paste
            Neem/Kariphulia; Curry leave
            Nigella; Wild Onion Seed
            Panch Phoran; 5-seed mixture
            Podina; Mint leaves/powder
            Rai; mustard seed
            Rajma; Red Kidney beans
            Ruh gulab; rosewater
            Sarson Ka Sag; Mustard leave
            Saunf; Aniseed
            Seenl; Allspice
            Singoda flour (buckwheat)
            Sonf or Soonf; Fennel seed
            Sont or Sonth; Dry ginger
            Supari; Mixture of colored
            -seeds to chew after a meal
            Tej Patia; Bay Leaves
            Tej Patia; cassia leaves
            Til; sesame seeds
            Tusci; Basil
            Vark or Varak; Edible silver
            -or gold foil
  
   Collected from posts on Rime and Fido cooking echoes by HOWARD
   KARTEN, DIANE LAZARUS, and BOB WILSON.
  
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