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| English Name | Hindi Name |
Description |
| Refined wheat flour | Maida | Used in
preparing Cakes, Puris and many Indian snacks |
| Saffron | Kesar | Used in Kashmiri
pulao and preparation of certain sweets. Also used in treating common colds. |
| Semolina | Sooji | There are two
important varieties: Bombay rawa and Idli rawa. The former is used in preparing Upma and
the latter in preparation of Idli. |
| Sesame seeds | Til | Oil extracted
from sesame seeds is used in certain dishes. Helps maintain a good constitution and
increases appetite. |
| Split bengal gram | Chana daal | Yellow in color, used mostly in preparing Masala Vada, Bobbatlu or Poli. |
| Split black gram | Urad daal | White seed with
black covering, used mainly in making Idlis and Dosa. . |
| Turmeric | Huldi | Yellow-red
powder from the tumeric bulbs, used basically for giving colour to the
curries. Works as an anti-septic and
as a cosmetic beautifier. |
| Whole wheat flour | Atta | Used in
preparing Chappati, Paratha, Puri and other breads. |
| Yellow split peas | Toor daal | Another variety of dal. Tastes good with certain non-veg dishes. |