---------- 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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