Ingredients Dishes Measures Methods
Bake Baking is cooking food in an oven in dry heat.  
Braise Braising is a way of cooking tough meats. Typically what happens is that the meat is browned in hot oil and then liquid is added to the pot and the pot is then covered. The cooking takes place over a relatively long time in a medium/low heat.  
Broil Broiling is a US term for grilling with the heat source being above the food (see grilling).  
Deep Fry Deep frying involves putting enough oil into a pan so that the food being cooked is completely submerged in the oil. The oil is heated to a high temperature and cooking takes place very quickly. If food is left in the oil too long then the oil will start to penetrate the food. Some deep fried foods are covered with a batter so that the batter becomes crisp whilst the food inside stays tender and moist.  
Garnish A garnish is added to a dish to add an extra flavour and/or decorate the dish. Most garnishes are added to a dish just before it is served. For example, a chicken curry is put onto a bed of rice and garnished with chopped fresh coriander. Typically, the garnish is a chopped ingredient (such as fresh coriander, parsley or bell pepper), a grated ingredient (such as cheese) or a sliced ingredient (such as raw onions or bell pepper). The garnish is usually sprinkled lightly onto the top of the dish.  
Grill In the UK (and other Commonwealth countries), grilling is cooking food with the heat source being above the food. In the US, this way of cooking is known as broiling. In the US, grilling is cooking food with the heat source under the food. In the UK (and other Commonwealth countries), this way of cooking is known as barbecueing. Just to totally confuse the issue, the US also uses the term barbecueing and it is very similar to UK (and Commonwealth) barbecueing.  
Grind Grinding spice seeds can either be done by using a mortar and pestle or by using a kitchen appliance such as a food processor or coffee grinder. It's probably best to use a coffee grinder and keep this appliance purely for grinding spices (so your coffee doesn't taste of spices). Keep spices in an airtight container and they will stay fresh for a few months.  
Knead Kneading is the process of using the heel of your hand to press on dough whilst continually stretching and folding the dough.  
Marinate Marinating is soaking food in a seasoned liquid before cooking. Soaking the food tenderises it and also infuses the seasoning into the food. Typically food is marinated overnight.  
Pan Fry Pan frying involves adding oil to a (frying) pan and heating the oil to the required temperature. The food to be cooked is put into the pan and it is turned at least once when the underside is cooked so that the topside is then cooked. Generally, there is no need to stir very often although occassional stirring will help prevent the food sticking to the pan.  
Parboil Partially boiling in water so that the food is partially cooked. For example, you can parboil potatoes for 5 or 10 minutes before adding them to a curry you are making.  
Puree Pureeing is the process of making a smooth paste by using a blender or food processor.  
Refrigerate Refrigerating is very important to keep food fresh (and to stop you getting food poisoning). The following guidelines should help you. Keep the refrigerator at 41 degrees Farenheit (or colder). Keep the freezer at 0 degrees Farenheit. Refrigerate as soon as you can after preparing food (even hot foods). Wrap food in plastic or put them in air tight containers (this keeps different food items separate and stops your refrigerator developing its own odours). If you're putting a lot of hot food (such as a stew or casserole) into the refrigerator then split the food into several container because they will cool faster this way. Always put food into the refrigerator within an hour of preparing or eating. Food cools faster in the refrigerator than in the freezer - it can take as much as 24 hours for a big pot of a hot stew to cool. Regularly check food in the refrigerator and throw away any that is past its "use by" date.  
Saute Sauteeing is similar to stir frying in that the food being cooked is kept moving but the difference is that the food is flipped over onto its other side after the first side is cooked (think "tossing pancakes" or turning over omelettes).  
Simmer Simmering is cooking food in hot liquid where the liquid is kept to just below the boiling point of water. The usual way to simmer is to boil the liquid and then reduce the heat downwards. Cooking by simmering is gentler on the liquid content than by boiling.  
Stir Fry Stir frying usually involves using a wok. The wok is heated to a high temperature and some oil is added. Then spices are added. Then the meat (if any is added). Then the vegetables are added. The mixture is stirred continuously whilst adding the new contents. The main ingredients (meat and vegetables) are usually cut into small pieces so that they cook quickly. A stir fry can take as little as a minute to cook.  
Tadka Tadka (or tarka) is the process of tempering where spices are cooked in ghee (or oil) to release their flavours and then they are added to another dish (such as dal).  
Tarka Another word for tadka.