Tips related to Curd (Dahi)

- Put bitter curd in strainer (chhalni) & drain excess water. Now add some milk & use it.
- Another option for bitter curd: add 4 cups of water & keep aside for half an hour. Later drain excess water deposited over curd.
- If jaaman is not present, then mix one teaspoon salt in hot milk & keep it at room temperature and leave it overnight. Curd should be ready next morning.

Tips for increasing Haemoglobin

Dont's
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- Decrease your dairy products consumption because dairy products limit absorption of iron in your body. Try to maintain your calcium intake with non-dairy products.
- Avoid caffeine intake.

Do's
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Have lots of iron rich food like carrot, jaggery (gur), spinach, beetroot (chukandar), fig.

Few tips that I've been told are as follows:
- Take a small amount of jaggery & soak overnight in a cup of water. Next morning, filter out the water & consume it empty stomach. This technique is said to produces excellent results within a month.
- Soak 2-3 dry figs in half cup of water overnight & consume next day.

PS: These tips are what I've come to know from people around me, books, etc. You could say these are typical Grandma's tips (Daadi-Naani ke nuskhe :) However, these tips are not meant to replace a doctor. Please use your own judgement, or take doctor's advice in case of any doubt.

Storing Potatoes

- To avoid potatoes pieces from blackening, put them in cold water.
- Do not wash potatoes before storing, to avoid them from sprouting.
- Always store potatoes at a dry place.
- If potatoes are kept for long, then roots grow on them. To avoid this, keep an apple with potatoes.

Indian spices, cereals etc. & their Hindi names

I often find myself being confused while going through any recipe (on TV, internet, magazine etc.). So I thought I would put as many information as possible here. Many things here would be too obvious, where sometimes you might get lucky & find what you're looking for :)
I would keep updating this list whenever I get additional info...

English - Hindi
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Almonds - Badaam
Asafoetida - Heeng
Basil - Tulsi
Bay Leaf - Tej Patta
Bengal Gram - Chana Dal
Bottle Gourd - Lauki
Black Cardamom - Badi Elaichi
Black Pepper - Kali Mirch
Black Salt - Kala Namak
Carom Seeds / Thymol seeds - Ajwain
Cardamaom - Elaichi
Cashew - Kaju
Chilly - Mirch
Cilantro - Khada Dhaniya
Cinnamon - Dalcheeni
Clarified Butter - Ghee
Cloves - Long (or Lavang)
Corriander - Dhaniya Powder
Curd - Dahi
Curry Leaves - Kadi Patta
Cumin - Jeera
Cumin Black - Shah Jeera
Dates - Khajur
Aniseed / Fennel Seeds - Saunf
Fenugreek Seeds - Methi Dana
Garlic - Lahsun
Ginger - Adrak
Golden Raisins - Kishmish
Gram - Desi Chana
Gram Flour - Besan
Green Peas - Hari Matar
Green Chilly - Hari Mirch
Home Made Cheese - Paneer
Jaggery - Gud
Kidney Beans - Rajma
Lemon - Nimbu
Lentils / Red Lentils - Masoor Dal
Mace - Javitri
Mustard Seeds - Rai
Mint - Pudina
Mustard Oil - Sarson Ka Tel
Nigella - Kalaunji
Nutmug - Jayefal
Oatmeal - Vilayati Jau
Pistachio - Pista
Plain Flour - Maida
Pomegranate Seeds - Anar Daana
Poppy Seeds - Khus Khus
Raw Mango Powder - Amchoor
Red Lentils (or Lentils) - Masoor Dal
Rose Water - Gulab Jal
Rice Flakes - Poha (or Chooda)
Saffron - Kesar
Semolina - Rava
Sesame Seeds - Til
Spice Blend - Garam Masala
Split Green Gram - Dhuli Moong Dal
Tamarind - Imli
Terminalia Chebula - Harad
Thymol Seeds / Carom Seeds - Ajwain
Turmeric - Haldi
Vinegar - Sirka
Walnuts - Akhrot
Wheat Flour - Genhu ka Aata
Whole Lentils - Sabut Masoor