Glossary C

Chook is the Australian colloquial term for Chicken.

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Deutsch: Choora / Español: Choora / Português: Choora / Français: Choora / Italiano: Choora /

Choora is the Malayalam word for Tuna.

Malayalam is the language spoken in Kerala India and one of the languages of India. Choora can be prepared as Choora Curry or Choora Porichatu (Tuna Fry) served with rice for lunch or dinner with Chutneys or Achaar.

Please see Malayalam (language). See also the Alphabetic List of Fish common in Kerala, India

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English: Pickled bangles / Deutsch: Eingelegte Armreifen / Español: Pulseras encurtidas / Português: Pulseiras em conserva / Français: Bracelets marinés / Italiano: Bracciali in salamoia /

Choora Achar/Achaar is the Malayalam term for Tuna Pickles which is made from small cuts of fresh Tuna fish cooked with lots of spices, Vinegar, Salt, Red and Green peppers and Curry leaves (Please see related article on Achar/Achaar)

Choora is the Malayalam word for Tuna.

The pictures below show the fresh 2-kilo Tuna fish being prepared for making Choora Achar for me. Choora Achar is my most favorite Achar coming from Allepey, Kerala, India, not only because Tuna is fresh and delicious, but more so because it was cooked for me with love by my second family in Allepey. Grandmother cut the Choora, her special way and Aunt Lily and Gracy cooked it for me with TLC

I will never forget these three (3) wonderful cooks from Allepey.

Gracy showing me the Choora which she bought fresh from a nearby Fish Stall in Allepey.

The Choora Achar while being cooked in Uruli.

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Choori is the Japanese word for cooking

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Choori shitsu is the Japanese term which means kitchen

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Chooshoku is the Japanese word for breakfast

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In the food context, "Chopsuey" refers to a Chinese-American stir-fry dish that features a mix of meat (such as chicken, beef, pork, or shrimp) and assorted vegetables. The name "Chopsuey," which is thought to mean "assorted pieces" in Chinese, reflects the dish's composition of various ingredients tossed together. It is believed to have originated from Chinese immigrants in the United States as a way to use up leftover ingredients, making it a versatile and adaptable dish.

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Chorak refers to a variety of breads prepared in Azerbaijan, ranging from the paper-thin sheets of "Lavash" to the dark, round, whole-wheat Russian-style loaves, such as Karpij Chorak (brick bread), Agh Chorak (white bread) and Gara Chorak (black bread). There is also Damiryol Chorayi which means railroad bread and Bulka which is a slightly sweet bread roll. In Azerbaijan, fresh breads are available all day long, daily from the local bakery or at distribution points nearby. The bread pictured here is called "tandir chorayi" (oven-bread). Bread is a "must" with every meal and serves as one of the main sources of carbohydrates in the Azerbaijani diet. Bread is usually sliced and set beside each individual plate. Generally, for guests, tandir chorayi is preferred. During Soviet times, bread was made in state-owned factories. It was a substantial, round loaf weighing more than a pound. Since independence, more and more private bakeries have opened up. Loaves are becoming smaller now that people are more conscious of their weight. One popular type is a Turkish-style white bread (turk chorayi), similar to a French baguette. Certain breads disappeared from Azerbaijan following the Soviet takeover in 1920, including sangak , which is a flatbread (usually about 20 x 40 inches long) made from whole wheat sourdough and baked in a tandir oven. (See photo essay, page 45, where the sangak is hung up on display.) Because sangak is made by hand, the Soviets opted for mass production of loaves, and sangak soon passed into oblivion. Fortunately, sangak is still widely available in Iran (South Azerbaijan).

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Chorba is a spicy stew of lamb or chicken and vegetables with fresh herbs.

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Chorba / Çorba is the Turkish word for "Soup", like Terbiyeli Çorba which is a soup with egg yolk and lemon sauce and and So?uk Çorba which is Turkish for "cold soup".

Çorbais pronounced "chor-ba".

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