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Cooking Channa Masala (Chickpeas) and Jeera Rice

Tablespoon (TBSP)
— a large spoon that is often used to eat soup
Teaspoon (TSP)
— a small spoon that is often used to mix tea or coffee
Stirring spoon
— a spoon that is used in cooking to mix ingredients
Sieve
— a kitchen tool with a lot of small holes that is used to separate solids from liquids
Inch
— a unit for measuring length, approximately equal 2.54 centimetres
Adjust
— to change something slightly to make it more suitable for the purpose
Dice
— to cut food into small square pieces
Drain
— to remove the liquid from something, make it dry
Rinse
— to wash something with water only
Strain
— to separate liquid food from solid food, especially by pouring it through a utensil with small holes in it
Finely chopped
— cut into small pieces
Chickpea
— a hard, light brown pea (often used to cook hummus)
Ginger
— the spicy root of a tropical plant that is used in cooking or preserved in sugar, or a powder made from this root, used as a spice
Cayenne pepper
— a type of red pepper used to give a hot taste to food
Bay leaf
— a leaf from a bay tree, often dried and used in cooking to add flavour
Pod
— a long thin case with seeds inside that grows on different plants (peas, beans)
Clove
— a small separate part of a garlic plant
Cinnamon
— the inner bark of a south-east Asian tree, used in cooking as a spice, especially in sweet foods
Peppercorn
— the small fruit that is dried to make pepper
Loose tea
— dried tea leaves sold in packets or boxes (not in teabags)
Garam masala
— a mixture of ground spices, such as cumin, coriander, and cardamom, used in Indian cooking

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