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Urdu/English Names of Spices & Zarda

The name Zarda comes from Persian word 'zard' زرد meaning 'yellow', hence named since the food coloring added to the rice gives it a yellow color. Zarda is typically served after a meal. In the Indian subcontinent, zarda was and still remains a popular dessert on special occasions such as weddings.

Eggplant Baingan
Essence Khushboo
Fennel Sounf
Fenugreek Methi
Fenugreek Seeds Methi
Fish Machli
Flaked Rice Poha / Chewda
Flour Maida
French Beans Faras Beans
Fresh Mint Hara Pudina
Fruit Phal
Garlic Lehsan
Garnish Baghaar
Gherkins Kundru
Ginger (Dry) Sounth
Ginger (Fresh) Adrak
Gram Dal Chana Dal
Gram Flour Besan
Grapes Angoor
Gravy Saalan
Green Beans Phali
Green Gram (Split) Moong Dal
Green Gram (Whole) Saabut Moong
Green Chilli Hari Mirch
Green Mango Kairi
Green Peas Haray Mattar
Green Pumpkin Kaddu
Groundnut Moong Phali
Guava Amrood
Herbs Hara Masaala
Honey Shehed
Horsebean Urad Dal
Indian Gooseberry Aamla
Jaggery Gurh
Jack-Fruit Khattal
Javantri Maize Bhutta / Makka
Kewara Essence Kewra
Kidney Beans Rajma
Kidneys Gurday
Lady Fingers Bhindi
Lemon Nimboo
Lemon Rid Nimboo Ka Chilka
Lentils Dal
Lettuce Salad / Patta Gobhi
Lime Nimboo
Liver Kalaiji
Long Grain Rice Basmati Chawwal
Lotus Stem Kamal Kakri / Bhein
Mace Javetri
Maize Makai
Maize Flour Makai Ka Aata
Mango Aam
Mango Powder Aam Choor
Meat Gosht
Melon Kharbooza
Milk Doodh
Millet Baajra / Flour Sabutdaana
Mince Keema
Mint Pudina
Mint Leaves Pudina
Molasses Gurh
Mould Sancha
Mushrooms Khumbi / Kukur Mutte
Mustard Rai
Mustard Oil Rai Ka Tail
Mustard Seeds Rai
Mutton Bakray Ka Gosht
Mustard Oil Sarson Ka Tail
Neem Flower Neem Ka Phool
Nutmeg Jaifal
Nigella Seeds Kalonji
Onion Pyaaz
Onion Seeds Kalonji
Orange Malta / Narangi / Santaraa
Olive Zaitoon
Olive Oil Zaitoon Ka Tail
Oven Tandoor
Oregano Seed Ajwain
Okra Bhindi
Papaya Papita
Patridge Teetar

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Zarda Recipe

Saila Rice (Pakki Basmati Rice/Parboiled Rice) , soaked in water 1/2 kg

Sugar 1 and 1/2 cup (300g)

Khoya 1 cup (250g)

Baby Cham Cham (coloured) 250 g

Ashrafi (Coloured) 1/2 cup

Ghee 1/2 cup

Almond (soaked in warm water and skin removed) 20 pieces

Pistachio (soaked in warm water and splited) 20 pieces

Raisin, soaked and washed , 1/4 cup

Coconut slices 1/4 cup

Cloves 8

Mace small pieces 6

Cardamom green broken 8

Saffron threads 20

Pure Kewra 3 drops

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Boil soaked rice with yellow food colour in 6-8 glass of water till full tender. Drain and keep aside.

In  a pan heat ghee, add cardamom green and stir for 2-3 minutes , then add almond, pitachio, raisin, coconut, cloves, mace, sugar, boiled rice and kewra.Mix well, then sprinkle ashrafi, khoya and saffron on top.Simmer for 10 minutes, then sprinkle coloured baby cham cham and simmer for another 2 minutes.

Delicious Punjabi Shahi Zarda is ready.Mix well before serving.


Spice Taste

1. Some spicy spices include: Bay Leaf, Cassia Cinnamon, Cloves, Coriander, Cumin, Curry Leaf, Ginger, Marjoram, Nutmeg
Some hot spices include: Black Pepper, Chiles, Horseradish, Mustard, Wasabi, White Pepper
Some cooling spices include: Spearmint, Dill, Anise, Fennel, Sweet Basil
Some spices that are considered bitter are: Ajwain, Bay Leaf, Celery, Clove, Cumin Seed, Epazote, Fenugreek Seeds, Horseradish, Juniper, Lavender, Mace, Marjoram, Oregano, Summer Savory, Sichuan Peppercorns, Star Anise, Turmeric, Thyme.



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