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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sprouts and fruit bhel recipe | sprouted moong and fruit chaat | healthy puffed rice sprouts and fruit bhel | with 25 amazing images. Healthy puffed rice sprouts and fruit bhel is a nutritious and delicious snack that combines the goodness of puffed rice, sprouts, and fresh fruits. You can use baked sev in the bhel or even skip it from the sprouts and fruit bhel. Here’s a brief note on its components and benefits: Ingredients for sprouts and fruit bhel: 1. Puffed Rice: A light and crispy snack made from puffed rice is low in calories and provides a good source of carbohydrates. It is often used as a base in various Indian snacks. 2. Sprouts: Moong sprouts are nutri-dense sprouts. It’s a good source of several nutrients like B vitamins, potassium, magnesium, phosphorus. These sprouts are a protein boost. They enhance the nutritional value of the bhel and add a crunchy texture. 3. Fruits: Fresh fruits like apples, bananas, pomegranates, and mangoes add natural sweetness, fiber, and essential vitamins. They also contribute to the overall flavor and color of the dish. 4. Spices and Seasoning: Commonly, spices like chaat masala, salt, and lemon juice are added to enhance the taste. Fresh coriander leaves can also be included for added flavor. Health Benefits of sprouts and fruit bhel: Low Calorie: This snack is low in calories, making it a great option for weight management. - Rich in Nutrients: The combination of sprouts and fruits provides a variety of essential nutrients, including proteins, vitamins, and antioxidants. - Digestive Health: The fiber content from fruits and sprouts aids in digestion and promotes gut health. - Hydration | Fruits have high water content, which helps in keeping the body hydrated. For the sev-mamara 1. Heat the oil and add the cumin seeds. When they crackle, add the asafoetida, turmeric powder and mamara and mix well. 2. Add the black salt and sev, mix well and cool completely. 3. Store in an air-tight container and use as required. How to make sprouts and fruit bhel: 1. In a big bowl add sev-mamara, peanuts, sprouted moong, tomatoes, apples, raw mango, pomegranate seeds, oranges, coriander, lemon juice and salt to taste. 2. Mix well and serve sprout and fruit bhel immediately. This dish is not only easy to prepare but also customizable based on personal preferences, making it a versatile and healthy option for any time of the day. Pro tips for sprouts and fruit bhel 1. Add 1 cup puffed rice (kurmura). Puffed rice adds a light and airy element to the bhel. This contrasts nicely with the chewier texture of the sprouts and the juicy fruits, creating a more interesting and enjoyable eating experience in terms of mouthfeel. 2. Add 4 tbsp chopped apples. Apples add a touch of natural sweetness and a refreshing tartness to the bhel. Apples are a widely available and affordable fruit that pairs well with a variety of other ingredients commonly used in bhel. Enjoy sprouts and fruit bhel recipe | sprouted moong and fruit chaat | healthy puffed rice sprouts and fruit bhel | with step by step photos.

This tongue-tickling rice treat is prepared with readily-available ingredients, but has an unforgettable flavour and pleasing texture. The key ingredients, which endow this South Indian Stir-Fry Rice with such irresistibility, are sesame seeds and peanuts. These ingredients are perfectly complementary to the rustic tanginess of tamarind, and together, they make this stir-fried rice recipe a perfect winner! Eat with Cucumber Pachadi if you wish to mellow down the spicy flavours.

lapsi khichdi recipe | Bengali style dalia vegetable khichuri | healthy masoor dal lapsi khichdi | with 38 amazing images. lapsi khichdi is a nutritious khichdi made with bulgur wheat, yellow moong dal, vegetables and spices. Learn how to make lapsi khichdi recipe | Bengali style dalia vegetable khichuri | healthy masoor dal lapsi khichdi | Simple one-pot and nutritious Bengali style dalia vegetable khichuri is a hearty and flavorful dish that is made with broken wheat (dalia), loads of fresh veggies and lentils. Khichuri is a popular Bengali dish and a flavourful comforting meal which is often served for dinner or lunch. is my go-to meal for busy days. healthy masoor dal lapsi khichdi is easy to make dish, minimally spiced and very filling with all the veggies and fiber. Bengali style dalia vegetable khichuri is rich in vitamin C, vitamin B1, phosphorus, it aids in weight loss as well as it contains only 122 calories per serving. pro tips to make lapsi khichdi: 1. Instead of broken wheat you can use quinoa also to make this khichdi. 2. Khichdi tends to thicken as it cools down, you can add little water and re-heat before serving. 3. Instead of masoor dal you can use yellow moong dal to make this recipe. Enjoy lapsi khichdi recipe | Bengali style dalia vegetable khichuri | healthy masoor dal lapsi khichdi | with detailed step by step photos.

This dish made of hearty chunks of corn on the cob in a sweet and spicy sauce of colocassia leaves (arvi) and Bengal gram dal.

Go south with Errisery! This variation of the popular south Indian dry vegetable dish uses raw bananas whose bland taste accentuates the spiciness of the tadka.

Mutter comes together with mawa in this truly royal recipe. Cooked in a blend of carefully chosen spices, this is certainly a meal fit for a king… the food of the maharajas cooked in the Microwave !

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.

Startling though it may seem, here is a wonderful and healthy modification of the famous festive Gujarati dish which is ordinarily loaded with oil! I've cut down on the oil as well as the invisible fat that comes from coconuts. I’ve also used vegetables like drumsticks, tendli etc instead of the usual overdose of yam, potatoes etc. The methi muthias added to this recipe are also baked instead of being fried – not only are they low-fat but their golden brown colour is also visually appealing! There is also a hearty amount of iron and calcium in this recipe. However, do remember, a rich dish is a rich dish however much it might be modified – so relish this only occasionally!

rajgira upma recipe | healthy amaranth upma | rajgira vegetable upma | with 33 amazing images. healthy amaranth upma is a delicious and healthy breakfast or snack made with rajgira (amaranth) seeds. Learn how to make rajgira upma recipe | healthy amaranth upma | rajgira vegetable upma | Rajgira is a gluten-free grain that is high in protein, fiber, and nutrients. It is a good alternative for people who are gluten-sensitive or who are looking for a more nutritious option. healthy amaranth upma is a wholesome and flavorful dish that can be enjoyed as a healthy breakfast option. It has a good source of protein, fiber, and nutrients, and it’s gluten-free. pro tips to make rajgira upma: 1. Rinse the Rajgira seeds well before using them. You can also soak them in water for 5 hours or overnight to make them cook faster and softer. 2. You can add chopped vegetables of your choice coloured capsicum or French beans to the rajgira upma to make it more flavorful and nutritious. 3. If you don’t have rajgira seeds you can use rajgira flour to make this recipe. Enjoy rajgira upma recipe | healthy amaranth upma | rajgira vegetable upma | with detailed step by step phtos.

This delicious corn recipe is a great way to begin your day. It is really low in calories and vegetables add bulk and vitamins while fresh ginger and chilli add pungent accents to this treat. Serve hot with Mint and Coriander Chutney.

As they say, necessity is the mother of invention and this recipe came about because I always ended up binging on dahi vadas and the guilt which followed after a deep fried dahi vada snack was immense. But with this recipe, I realised that without compromising on the taste, I could make almost zero fat dahi vadas using a sandwich toaster. This recipe however works better using moong dal as compared to urad dal and the addition of a little Eno’s fruit salt makes the dahi vadas soft and spongy. Keep the prepared dahi vadas soaked in water and drain them out just before serving. Top with low fat curds and go ahead eat as much as you can!

A variation of the traditional kadhi, this combines well with steamed rice, papad and pickles to make a wholesome, filling meal.

Cluster beans, which have the highest fibre content of all vegetables, are not on everyone's list of favorites unfortunately! here they are cooked in an unusual spicy-sweet red pumpkin gravy that will get your taste buds tingling.

Gujarati raw papaya chutney recipe | kacha papaya sambharo | fafda chutney | papaya chutney for fafda gathia | with 17 amazing images. Gujarati raw papaya chutney recipe | kacha papaya sambharo | fafda chutney | papaya chutney for fafda gathia is a famous Gujarati accompaniment. Learn how to make kacha papaya sambharo. To make Gujarati raw papaya chutney, heat the oil in a deep non-stick pan, add the mustard seeds and asafoetida and sauté on medium flame for 30 seconds. Add the green chillies, curry leaves and turmeric powder and sauté on medium flame for 1 minute. Add the raw papaya, besan and salt, mix well and cook on medium flame for 6 minutes, while stirring occasionally. Serve with samosa and kachoris. Bored of serving kachoris and samosas with the same old green chutney and sweet chutney? Try your hand at making kacha papaya sambharo, a tongue-tickling Gujarati accompaniment. Here, grated raw papaya is cooked with a traditional tempering of mustard, curry leaves, green chillies and other ingredients, which give the fafda chutney a superb flavour and aroma. This papaya chutney for fafda gathia also tastes great with snacks like kachoris and samosas. It must be consumed on the same day it is prepared and cannot be preserved further. You can also try other Gujarati accompaniments to perk up your meal like Masala Mogri, Raiwala Marcha, Onion and Raw Mango Chunda and Gajar Marcha Nu Sambhaariyu. Tips for Gujarati raw papaya chutney. 1. Prefer to grate the raw papaya thick. This is necessary to get a good mouthfeel. 2. Prefer a deep to a broad pan, so the raw papaya cooks uniformly. Also remember to stir it occasionally to prevent it from sticking to the pan. 3. This sambharo can be made and refrigerated for a day. Do not store for further. Enjoy Gujarati raw papaya chutney recipe | kacha papaya sambharo | fafda chutney | papaya chutney for fafda gathia | with step by step photos.
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