Page:Indian Cookery and Confectionery.djvu/216

192 Falsa—a kind of very small fruit.

Fulkapi—cauli-flower.

Galda chingri—lobsters.

Garam-masalla—a mixture of cinnamon, cloves and small cardamoms.

Ghee—clarified butter.

Golapi—rose scented.

Goura—a kind of lemon.

Gur—molasses.

Hard chhana—chhana from which all the whey has been drained off by high pressure.

Hilsa fish—a kind of fish rich in oil like cod fish, big ones weighing about 1½ seers.

Hing—asafœtida.

Jhinga—a kind of kitchen fruit.

Kabab—roast.

Kachu—a sort of arum.

Kachu sak—the tender leaf or its stem of the kachu plant.

Kagji—a kind of lemon with strong smell.

Kala-jam—black-berry.

Kalai—a kind of pulse.

Kancha moog dal—pulses husked from unfried moog seeds.

Kancha til—raw entire sesames.

Kanthal—ripe jack-fruit.

Karamcha—a kind of small acid fruit.

Karola—a longish fruit of very uneven surface and of a bitter taste.

Kasir chini—a reddish powder-like sugar.