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 unique sweet and spicy blend of colocasia leaves, chana dal and spices forms the base for this Maharashtrian-style dish made with hearty chunks of corn on the cob.

Colocassia leaves are a common ingredient in Maharashtrian and Gujarati cuisine. It is used to make wadi, paatra, and other such tasty dishes. Here is another tasty dish using this diabetic-friendly ingredient. You can make delicious Colocassia Leaf Raita by combining this low-carb leaf with curds, lemon juice, and an aromatic and flavourful tempering that enhances the subtle taste of the leaves. Use low-fat curds to curb the fat content. Serve them with Methi Crispies or Spicy Pudina Khakhras to enjoy a light snack.

masala quinoa khichdi recipe | healthy quinoa khichdi | instant pot quinoa khichdi | with 39 amazing images. Quinoa Khichdi is a nutritious, protein-rich, and wholesome dish that makes for a perfect one-pot meal. Learn how to make masala quinoa khichdi recipe | healthy quinoa khichdi | instant pot quinoa khichdi | masala quinoa khichdi is a nutritious and delicious twist to the traditional Indian dal khichdi, which is typically made with rice and lentils. Quinoa is one of the superfoods, rich in protein, dietary fiber, and has many more nutritional values than rice. This instant pot quinoa khichdi is wholesome comfort food that will fulfill your hunger within minutes. Made with quinoa, lentils, veggies, and spices, this quinoa dal khichdi is a one-pot nutritious meal that can be made in less than 30 minutes. Quinoa is a high-protein grain that adds a unique texture and flavor to this dish. It's suitable for those following a vegetarian or vegan diet and is packed with essential nutrients. Enjoy this healthy quinoa khichdi as a comforting lunch or dinner option. pro tips to make quinoa khichdi : 1. Instead of quinoa you can use broken wheat to make this khichdi. 2. Instead of yellow moong dal you can also use masoor dal. 3. You can use any other mixed vegetables of your choice. Enjoymasala quinoa khichdi recipe | healthy quinoa khichdi | instant pot quinoa khichdi | with detailed step by step photos.

A desi version of crisp waffles, made using moong dal and spices.

With coriander and peppercorns playing a high note, the customary soup of southern india is a hot favourite world over. It can be had as a comforting soup by itself, or mixed with rice.

hariyali chilla recipe | healthy hariyali cheela | mix flours and green vegetable chilla | with 26 amazing images. hariyali chilla is a healthy and nutritious Indian breakfast recipe option. Learn how to make hariyali chilla recipe | healthy hariyali cheela | mix flours and green vegetable chilla | mix flours and green vegetable chilla is a nutritious and flavorful Indian pancake made with a batter primarily composed of green leafy vegetables and mixed flours. The word "hariyali" translates to greenery, indicating the vibrant green color derived from the use of various herbs and greens in the batter. This healthy hariyali cheela is not only delicious but also packed with the goodness of green vegetables but it is a good source of protein, fibre, and vitamins, making it a healthy choice for any meal or busy mornings. pro tips to make hariyali chilla: 1. You can also add grated carrot in the batter to increase its nutrient value. 2. Use fresh green leafy vegetables for best flavour and texture. 3. Garlic green chilli paste add a lovely flavor and aroma to the dish. 4. Gradually add the water to make the batter, it shouldn’t be too thick or too thin. Enjoy hariyali chilla recipe | healthy hariyali cheela | mix flours and green vegetable chilla | with detailed step by step photos.

‘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.

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 .

Tendli bhaat, nutritious tendli comes together with spicy rice for a delicious change from the usual rice and dal. I have reduced the quantity of coconut to retain the flavour of the original while keeping the dish low-cal. Serve it with low-fat curds to mellow the spices and make for a wholesome meal.

Mixed vegetables and soya in a coconut based gravy a very thoughtful combination indeed! The dish can be cooked in very little time as all the veggies added are pre-cooked. Make sure the tomatoes are cooked well; otherwise the coconut milk will curdle.

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.

Cluster beans are good for diabetics as they have the highest fibre content among all vegetables which in turn prevents a rapid rise in blood sugar levels after a meal. Red pumpkin has been added to thicken the gravy and it also imparts a natural sweetness to this dish, which is delectable. You could have never tried this combination of vegetable, but do not hesitate to do so now as this will definitely please your palate.

Fast and easy to cook, this is a tasty and healthy snack made using moong dal.

A great way to introduce and mask calcium rich methi and spinach along paneer in your diet. Serve hot with phulkas.
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