"Double onions" describes a quite hot, spicy sauce made with tomatoes and onions. It is often served with lamb.
"Double onion". So-called because onions appear twice in the cooking process, this is a traditional meat dish.
Chinese celery, the seed of which is used as well as the leaves. Asian celery is smaller and darker than European celery. It is also stronger, so it is not used raw but is used for flavouring stocks and soups. It is sometimes thought of as celery or parsley.
A variety of pancake, made from rice and lentil flour, usually with a filling. They are normally made with urad dhal and are served with chutney and sambar.
A bottle gourd or calabash cucumber which is pale green on the outside, creamy, yellowish-white inside and looks like a cucumber with a bulge at one end. Only the very young gourds are used for cooking. When older they are most commonly known as calabash and develop a hard, woody shell which may be used for making bowls and musical instruments.
A traditional method of steaming food by which the lid of a pot is sealed with a ring of dough. The ingredients are then steamed under pressure in the pot.
