956 asafoetida recipes

asafoetida recipes | 2122 indian hing recipes |

indian asafoetida recipes. hing recipes. Asafoetida, which is more commonly known as hing in India, is a resin that is made from fennel plants. It is grown mostly in Iran and Afghanistan and is said to have been introduced to India in the 16th century. It is mostly sold in a powdered form and it widely using in Indian cooking. Hing when uncooked is very pungent but gives a very nice umami flavor to the food once cooked. It is an essential in Indian cooking and is used in a lot in dals, subzis and sambhars along with other spices like turmeric.

Hing Recipes for Snacks and Accompaniments

Hing has such a strong flavor that even a small quantity is enough for a large amount of food. Apart from the usual curries and mains, asafoetida is also used to flavor many snacks and accompaniments with it. The most common way to use it is to add it to the oil, cook it for a few seconds and then add the rest of the ingredients. Khaman Dhokla, a Gujarati favorite, has a pretty mild taste till it is jazzed up with mustard seeds and hing. Even the ever favorite Vada Pav, which is made hardly with 4-5 ingredients, has a great taste of hing.  

Since asafoetida gives a pleasant umami flavor that slightly represents the taste of onion and garlic, it acts as a substitute for those flavors in Jain Recipes. Indian Jain recipes like Cooked Rice Pancakes and Masala Puri are perfect examples of how this unique spice is used in Indian Jain Cuisine. Apart from this, hing is also used for pickling. The addition of asafoetida makes for a tongue tickling pickle like Lehsun Ka Achaar, and these flavors are not only limited to pickles but also tangy dips like Achaari Dip.

Asafoetida Recipes for Indian Food 

Another way of cooking hing is to add it to water to water and boil so that the flavor gets encompassed well. This is usually done in south Indian curries like Sambhar, where a whole blend of spices is boiled in water to get a flavor bomb in the sambhar to eat with rice, idlis or Dosas. The same way it is used in Rasam, a tomato and tamarind thin soup with varying spices. Asafoetida is cooked with a buttermilk to make flavorful Gujarati Kadhi.

Asafoetida flavors rice, dals and subzi dishes as well that too in the whole of India. Starting form Brinjal Rice, Khichdis to Aloo Methi and Sagu, all these have the taste of hing. Even though it is used widely in Indian cuisine, it takes a little getting used to for the people who try it for the first time as the flavor is pungent. To get rid of this, but still enjoy the flavor, you can add it to tadka, or tempering, over the food. There is no rule as to what you can add tempering to, it can vary from snacks like Vegetable Rava Idli and Khandvi to dals like Khatta Moong.

Enjoy our collection of ndian asafoetida recipes below. 

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A quick and easy recipe with bhindi that can be made on any day for lunch or dinner , the Lahsuni Bhindi as the name suggests stands out because of the distinct flavour of garlic. Onion, green chillies and common spice powders further contribute to the dynamic taste of this dish. You can enjoy it with any Indian bread or with rice and dal . Try other bhindi recipes like Dahi Bhindi ki Subji or Stir Fried Bhindi with Peanuts .

Ghassi is a special Mangalorean curry that is flavoured with a freshly-ground masala paste, made of coconut, onions, roasted spices, and other ingredients. This special masala instils abundant energy into the dish, which may be made of varied veggies or pulses like green gram, chana, potatoes, cauliflower, etc. Here is a delicious Sprouted Green Gram Ghassi, in which the rustic flavour of green gram mingles with the zesty masala to give you a totally irresistible taste. The overtones of garlic make this quick and easy curry all the more delicious. Serve it with hot rice. Also try other dishes from the Mangalorean region like Mangalorean Tendli and Chana Masala or Vegetables in Coconut Milk .

Palak is easily available and loved by most people, so we are always exploring new and healthy means of using it. Today, let’s learn the art of cooking besan-coated spinach on a tava with very little oil – because that’s the base of this mouth-watering but healthy chaat recipe. You would have tasted oil-laden Crackling Spinach before, but this is a much healthier and surprisingly tastier alternative. Together with the right amount of chutneys and spices, the crisp palak makes a delicious chaat . Each and every ingredient works in sync with the rest to make this Palak Chaat a total hit! Indulge in it every time you think of having a healthy snack with a peppy chaat touch. Enjoy as an evening tea snack , can also be served at parties like Kitty Party or High Tea Party .

‘Gunda’ is a small, berry-like fruit harvested from cordia shrubs. It is seasonal, and when it becomes available in the summer months, the Gujaratis really go gaga over it! An all-time favourite ingredient, gunda makes very tasty pickles and yummy subzis too. Gunda nu Shaak is a classic Gujarati recipe that is made in every Gujarati household in the summer months when gunda is available. It is a very aromatic dish with a nice mouth-feel too. Resplendent with the magic of spices, the Gunda nu Shaak is best enjoyed with a bowl of aamras and puri. De-seeding the gundas can be a messy job because it’s quite sticky inside – you can workaround the stickiness easily by coating your hands and knife with salt. Also have a go at other shaak recipes like Sambhariyu Shaak or Sev Tameta.

raw mango sabzi recipe | raw mango curry | kacche aam ki sabzi | raw mango onion sabzi | keri nu shaak | with 32 amazing images. raw mango sabzi recipe | raw mango curry | kacche aam ki sabzi | raw mango onion sabzi | keri nu shaak is a flavourful accompaniment to Indian meals. Learn how to make kacche aam ki sabzi. To make raw mango sabzi, combine the raw mangoes and enough water in a deep non-stick pan and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Drain and keep aside. Heat 3 tsp of oil in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes. Add the raw mangoes, chilli powder, turmeric powder, coriander powder and ½ cup of water, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Add the prepared coconut paste, jaggery and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Keep aside. Heat the remaining 2 tsp of oil in a small non-stick pan, add the mustard seeds, cumin seeds, asafoetida, and curry leaves and sauté on a medium flame for 30 seconds. Pour the tempering over the mango subzi and mix gently. Serve hot. Raw mangoes are available in plenty in the summer months. Most people don’t even have to go to the market to get it, because it might just grow in their backyard or be shared by friends and relatives! So, how does one make the most of raw mangoes? Of course, you can make pickles and aam panna, or just relish it plain. You can also make a tasty sabzi out of this all-time favourite ingredient like kacche aam ki sabzi. Tangy raw mangoes flavoured with a coconut paste and a tempering of everyday spices and spice powders, the raw mango curry has a unique taste that is quite different from what we usually eat. Raw mango onion sabzi has a coconut paste as a base. Further the sourness of raw mango is perfectly balanced with the addition of jaggery. Keri nu shaak is indeed a must-try in the summer months, especially for the blend of masalas it has with kacchi keri. Enjoy it with rotis, or with rice and dal. You can also try other recipes like Onion and Raw Mango Chunda or Raw Mango Salad. Tips for raw mango sabzi. 1. Do not make very small cubes of raw mango, as they tend to shrink on cooking. 2. Since the sabzi is made with onions, it cannot be stored for a long time. Enjoy it within a few hours of making it. Enjoy raw mango sabzi recipe | raw mango curry | kacche aam ki sabzi | raw mango onion sabzi | keri nu shaak | with step by step photos.

healthy kadhi recipe | low fat Gujarati kadhi | with 10 amazing images. Kadhi is one of the most popular Indian main course dishes. Made of curd, thickened with besan, and spiced up in different variants, the kadhi kind of refreshes your taste buds and helps loosen the food you eat it with. Each region has its own variant of kadhi – the Rajasthani Pakoda Kadhi, Punjabi Pakoda Kadhi, Gujarati Kadhi, Maharashtrian Kokum Kadhi and more. Kadhi is generally a healthy option because it gives fat-soluble vitamins like Vitamin A, Vitamin D, Vitamin E and Vitamin K. We have gone a step further and modified the traditional Gujarati version of Kadhi, to make it a low-cholesterol and diabetic-friendly. We have used low-fat curd and reduced the ghee to just 1 tsp. in this healthy kadhi recipe. Low-fat curd is suitable for adults with heart problems and those on a weight-loss, low-fat or low-calorie diet. We have also done away with sugar and jaggery, but it tastes awesome this way too. Make this yummy Low-Fat Kadhi, and serve it with a delicious diabetic-friendly khichdi recipe like Jowar and Vegetable Khichdi, Wholesome Khichdi or Oats Khichdi. Learn how to make healthy kadhi recipe | low fat Gujarati kadhi recipe with detailed step by step photos below.

chawli moong dal appe recipe | chaulai appe | healthy appe | amaranth leaves appe | with 35 amazing images. chawli moong dal appe recipe | chaulai appe | healthy appe | amaranth leaves appe is a perfect healthy snack for any time of the day. Learn how to make chaulai appe. To make chawli moong dal appe, clean, wash and soak the moong dal and urad dal in a deep bowl for 2 hours. Drain and transfer to a mixer jar. Add 3 tbsp of water and blend to a thick smooth mixture. Add all the remaining ingredients and mix well. Grease the appe mould with 1 tsp of oil. Pour a tablespoon of batter in each of the 7 greased appe moulds. Cover with a lid and cook on a slow flame till they turn golden brown in colour from both the sides. Repeat steps 5 and 6 to make 7 more appe in one more batch. Serve immediately with green chutney. Green leafy vegetables have always been on the top choice of nutritionists. This is because of the vitamins and minerals they lend which though necessary in small amounts are important to keep us fit. Here we have used one such green, amaranth leaves, to make healthy appe. Just a bit of onions, green chillies and curry leaves to add some crunch, spice and flavour and a dash of asafoetida to spruce up the taste, and you’re all set for a hot nourishing munchie - amaranth leaves appe! Chaulai appe is a healthy snack for one and all - from kids to adults to senior citizen and even diabetics, heart patients and obese people. The protein in it nourishes the cells of the body and iron will ensure proper oxygen supply in the body. 3 to 4 appe is the suggested serving size at snack time. Tips for chawli moong dal appe. 1. The moong dal and urad dal have to be soaked. So plan for it in advance. 2. The dal mixture after blending should be thick and not thin. This is important to cook the appe and get the perfect texture. 3. Grease the appe mould with each batch, else the batter might stick to the appe pan. 4. Remember to cook the appe on a slow flame only so the appe cooks from inside as well. 5. Instead of green chawli, you can use chopped red chawli leaves, methi leaves or spinach leaves also. Enjoy chawli moong dal appe recipe | chaulai appe | healthy appe | amaranth leaves appe | with step by step photos.

dry karela chutney recipe | Indian bitter gourd chutney powder | hagalakayi chutney podi | with 28 amazing images. dry karela chutney recipe | Indian bitter gourd chutney powder | hagalakayi chutney podi is an accompaniment to Indian meals. Learn how to make Indian bitter gourd chutney powder. To make dry karela chutney, wash the karela, cut into halves and remove the seeds and then grate it, we need 1 cup of grated karela. In a deep bowl, add grated karela, add salt and put enough water and squeeze it. Keep aside. In a kadhai add oil, cumin seeds, asafoetida and grated karela and sauté on a medium flame for 8 to 10 minutes. Add the peanuts, coconut, sesame seeds, turmeric powder and chilli powder and sauté on a medium for 3 to 4 minutes. Add the sugar, lemon juice and salt and chaat masala and mix well. Serve immediately or store in an air-tight container. Use as required. Bitter gourd, also named as karela, is one veggie that is quite talked about for its distinct taste and flavour. Its bitter taste is what most people dislike and thus avoid including it in their meals. Here we have presented karela in a more pleasing form - Indian bitter gourd chutney powder. This dry karela chutney is a simple yet interesting addition to your menu which can be made easily and quickly with ingredients very commonly available in your kitchen! Do not miss on trying this chutney powder. We guarantee you are sure to be praised for this addition on the serving table. A coarse powder of this delectable Andhra style hagalakayi chutney podi can be served with chapati or rice. The addition of peanuts and coconut flawlessly offset the bitter taste of karela and make blissfully tasty. The spices, of course, work their magic further to make it a mouth-watering delicacy. Tips to make karela chutney. 1. Wash karela properly to avoid the bitterness. 2. Stays well in an air-tight container for 2 to 3 days in fridge. 3. Instead of fresh coconut you can also use dry coconut. Enjoy dry karela chutney recipe | Indian bitter gourd chutney powder | hagalakayi chutney podi | with step by step photos.

baingan pakoda recipe | Indian brinjal pakora | eggplant fritters | crispy batter fried brinjal | with 38 amazing images. baingan pakoda recipe | Indian brinjal pakora | eggplant fritters | crispy batter fried brinjal has a snazzy, lingering aroma and flavour brought about mainly by the use of marinade. Learn how to make Indian brinjal pakora. Pakodas are favourite of one and all, especially with a cup of tea. Besan coated pakoras fried to perfection till golden brown in colour and served piping hot can lure the fussiest diner. While aloo pakoda and onion pakoda are quite known to most of us, here we present to you Indian brinjal pakora. Baingan is most commonly associated with sabzis, but believe it or not these eggplant fritters are unique by themselves. A marinade of coriander, fennel seeds, turmeric powder and chilli powder perks up the flavour of brinjal. Further the addition of sarson ka tel, adds its own unique aroma to the pakoda. The batter has been made with a perfect proportion of besan and rice flour to lend the necessary crunch to the coating. Baking soda though optional is advised as it makes it slight fluffy. Serve these crispy batter fried brinjal with green chutney and tomato ketchup. Tips for brinjal pakoda. 1. Thin long brinjals are the best to use for this recipe. This is the brinjal that we use to make baingan bharta. 2. To ensure uniform cooking, the slices should be medium in size. They should not be very thick, nor very thin. If the slices are too thick they will not cook from inside after frying. 3. To avoid discolouration of brinjal, you can keep them immersed in water till you apply the marination. 4. Deep-frying the pakodas on a slow flame is important so the brinjal cooks well. 5. If you wish, you can make these pakodas without marination. However, you will have to rub the brinjal slices with salt and keep aside for 5 to 10 minutes. Enjoy baingan pakoda recipe | Indian brinjal pakora | eggplant fritters | crispy batter fried brinjal | with step by step photos.

stuffed onion pakoda recipe | bharwa pyaz ka pakoda | aloo stuffed onion pakoda | Indian stuffed onion pakora | with 37 amazing images. stuffed onion pakoda recipe | bharwa pyaz ka pakoda | aloo stuffed onion pakoda | Indian stuffed onion pakora is a unique snack in which aloo mixture is stuffed in onion shelves. Learn how to make bharwa pyaz ka pakoda. Pakodas and a cup of hot masala tea is a heavenly combination. It is quite famous on the streets of Mumbai too. You must have deifinitely tasted aloo pakora and paneer pakora, but next time when you want to impress your family or guests you can try bharwa pyaz ka pakoda. As the name says aloo stuffed onion pakoda is a combination of potatoes and onions in one mouthfeel. Moreover you will experience onions through and through in these pakoras as here the onion shelves are stuffed with a mixture of mashed potatoes and finely chopped onions along with a mix of Indian spices for that added touch of aroma and flavours. The batter of these Indian stuffed onion pakora is just flawless with the perfect proportion of besan and rice flour to lend the needed crispiness. Though baking soda is optional, we strongly recommend adding it as it makes the pakoras a tad fluffy and all the more delectable to bite into. Tips for stuffed onion pakoda. 1. Ensure that the second halve of the onion covers the stuffing completely and fits well inside the first onion halve. 2. Deep frying on a slow flame is important for the onion shelves to cook well. 3. Instead of potatoes, you can use grated paneer. Enjoy stuffed onion pakoda recipe | bharwa pyaz ka pakoda | aloo stuffed onion pakoda | Indian stuffed onion pakora | with step by step photos.

stuffed paneer pakora recipe | cheese stuffed paneer pakoda | Indian chutney stuffed paneer pakora | cottage cheese pakora | with 28 amazing images. stuffed paneer pakora recipe | cheese stuffed paneer pakoda | Indian chutney stuffed paneer pakora | cottage cheese pakora is a simple starter which has the creaminess of paneer with flavours of Indian green chutney. Learn how to make cheese stuffed paneer pakoda. Paneer starters always top the chart in parties. Creamy paneer is often grated or crumbled and used to make tikkis and rolls. Here in cheese stuffed paneer pakoda, cheese slice and green chutney are sandwiched in between paneer slices, coated with besan batter and deep fried to perfection. To make cottage cheese pakora, ensure that the paneer slices are thin and not very thick. To serve cottage cheese pakora as a cocktail snack, you can make cut the paneer and cheese slice into triangle shape too. For kids’ parties, you can accompany this Indian chutney stuffed paneer pakora with a glass of virgin mojito as a refreshing combo. Tips to make cheese stuffed paneer pakoda. 1. Ensure that the paneer slice is bigger than the cheese slice. 2. Since the paneer is bland, we recommend that you make green chutney slightly spicy. 3. Instead of green chutney, you can also use Schezwan sauce. Enjoy stuffed paneer pakora recipe | cheese stuffed paneer pakoda | Indian chutney stuffed paneer pakora | cottage cheese pakora | cottage cheese pakora | with step by step photos.

mirchi pakora recipe | Indian spicy mirchi pakoda | chilli pakora | mirchi bhajiya | with 28 amazing images. mirchi pakora recipe | Indian spicy mirchi pakoda | chilli pakora | mirchi bhajiya is a unique snack which has a wonderful texture and appetizing flavour, because each ingredient work so beautifully with each other. Learn how to make Indian spicy mirchi pakoda. Who doesn't enjoy biting into a crispy pakoda? Spicy bhavnagri mirchi stuffed with a chatpata flavoured spice mix, coated with besan batter and deep fried till golden brown is what describes Indian spicy mirchi pakoda. It's a must try for all spice lovers, especially in the monsoon season. You will enjoy the salty and spicy notes together in these chilli pakora. To get the perfect masala powder, we recommend you use measured quantity of of chaat masala, black pepper powder and salt. Also remember to remove and discard the seeds of the bhavnagri chillies, else the pakoda will turn out to be over spicy. These mirchi bhajiya are a snack by themselves, which needs no accompaniment, but a hot cuppa of masala chai is an incomparable combo. Surprise your guests with these mirchi pakora and you are sure to be applauded. Tips to make mirchi pakoda. 1. Instead of bhavnagri chillies, you can also use these small chillies, which are less spicy. 2. These bhavnagri chillies can also be stuffed with aloo mixture to make Mirchi vada. 3. Deep frying on a slow flame is very important to let the chillies cook. But ensure that the oil is hot enough. Enjoy mirchi pakora recipe | Indian spicy mirchi pakoda | chilli pakora | mirchi bhajiya | with step by step photos.

stuffed rava dhokla | sandwich rava dhokla | suji green chutney stuffed dhokla | with 38 amazing images. sandwich rava dhokla is one of the popular farsan (snacks) from Gujarati cuisine. Learn how to make stuffed rava dhokla | sandwich rava dhokla | suji green chutney stuffed dhokla | Typically dhokla is prepared from fermented batter, but this suji green chutney stuffed dhokla is an instant dhokla prepared using rava and curd. This stuffed rava dhokla does not need fermentation like the regular dhokla. It is light, fluffy and flavourful. Do try this mouth drooling green chutney stuffed dhokla where the green chutney is stuffed between 2 layers of dhokla to make a yummy snack. It is a tempting snack to relish which needs very little planning for quick breakfast or dinner. Tips to make stuffed rava dhokla: 1. Do not over mix the batter after adding fruit salt. 2. Make sure to use fresh curd to make dhokla. 3. Enjoy this green chutney stuffed rava dhokla hot. Enjoy stuffed rava dhokla | sandwich rava dhokla | suji green chutney stuffed dhokla | with detailed step by step photos.

sukha bhel chutney powder | instant 5 minutes dry bhel masala | chutney for sukha bhel | with 18 amazing images. Make this chatpata instant 5 minutes dry bhel masala using very few and staple ingredients available in Indian pantry. Learn how to make sukha bhel chutney powder | instant 5 minutes dry bhel masala | chutney for sukha bhel | Mumbai is famous for its street foods and Mumbai Sukha bhel is famous for its taste. Instant 5 minutes dry bhel masala is a quick preparation. Sukha bhel chutney is very easy to make and stay for long time. Even it can also be used in wet bhel by adding water in dry chutney. Dry bhel chutney is used to make sukha bhel, wet bhel and also sprinkled on sev puris. It is kind of a dry chutney, which can be made and stored in the refrigerator for a few days. This chutney gives the chaat it’s distinct taste. Tips to make sukha bhel chutney powder: 1.Make sure to store in fridge only. On room temperature it will stay good for only 6 days. 2. Make sure to wash and dry the coriander and mint leaves using tissue paper. 3. Do not use water for blending. Enjoy sukha bhel chutney powder | instant 5 minutes dry bhel masala | chutney for sukha bhel | with detailed step by step photos.
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