950 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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mixed dal chilla recipe | healthy mix dal chilla | pulse chilla | pancake with lentil | with 27 amazing images. mixed dal chilla recipe are so tasty you will love to snack on them any time; at the same time they are so satiating that you can even have them for breakfast. Learn how to make healthy mix dal chilla. These thin, savoury pancake with lentil are made with a batter of mixed dals perked up with ginger, green chillies and other ingredients. It is both tasty and filling. At the same time, it is also easy to make. It requires only an hour of soaking and no fermentation, so you can make it any time you wish. To make mixed dal chilla, combine the green moong dal, yellow moong dal and urad dal in a deep bowl with enough hot water. Cover with a lid and keep aside for 1 hour. Drain well. Combine the soaked and drained dals along with ¾ cup of water in a mixer and blend till smooth. Transfer the mixture into a deep bowl, add all the other ingredients and mix well. Heat a non-stick tava (griddle). Pour a ladleful of the batter on it and spread it evenly to make a thin circle of 175 mm. (7") diameter. Cook, using ¼ tsp of oil, till it turns golden brown in colour from both the sides. Repeat steps 4 and 5 to make 9 more chillas. Serve immediately with green chutney. The use of mixed dals makes these mix dal chilla, rich in protein and vitamin B1. While protein is a key nutrient for maintaining cell health, vitamin B1 helps in energy metabolism and ensures a supply of energy to these cells of the body. With 53 calories per pulse chilla Indian snack are not only perfect for snack time, in fact they can also be a nourishing and wholesome light dinner when served with green chutney. You can also try other healthy chila recipes like Besan Chilla. Tips for mixed dal chilla. 1.Use hot water for soaking, as they tend to soften quickly. 2. The batter you make should be pouring consistency. The quantity of water used often depends on the quality of the dals. So at step 2 add water gradually. 3. Make sure you serve the chillas immediately after preparation as they tend to get chewy on cooling. Enjoy mixed dal chilla recipe | healthy mix dal chilla | pulse chilla | pancake with lentil | with step by step images.

oats vegetable khichdi recipe | oats vegetable dal khichdi | healthy oats vegetable khichdi for weight loss | with 25 amazing images. oats vegetable khichdi recipe | oats vegetable dal khichdi | healthy oats vegetable khichdi for weight loss is a one dish meal with a true energizing feel. Learn how to make oats vegetable dal khichdi. To make oats vegetable khichdi, clean, wash and soak the moong dal for 30 minutes. Drain well and keep aside. Heat the oil in a pressure cooker, add the cumin seeds and asafoetida and sauté for a few seconds. Add the onions and green chillies and sauté on medium flame for 1 minute. Add the garlic paste, chilli powder, turmeric powder and 1 tbsp of water and sauté on a medium flame for a few seconds. Add the oats, moong dal, carrots and french beans, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add 2¾ cups of hot water and salt, mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Serve immediately. To many, the phrase comfort food is synonymous with khichdi, a nourishing and homely food that never fails to satiate. In this recipe, we have combined high fibre oats with yellow moong dal to make an oats vegetable dal khichdi with a difference. Veggies add a welcome crunch to this oats vegetable khichdi, while also bringing in their share of fibre and antioxidants. Perfectly spiced with just a mild touch of salt, this dish makes a healthy treat when served with a bowl of low-fat curds. With just 127 calories per serving, this healthy oats vegetable khichdi for weight loss is a perfect satiating meal. The beta-glucan in the oats also helps prevent a quick surge in blood sugar levels, thus making this khichdi diabetic-friendly. Some recent research shows that this beta-glucan is also beneficial in reducing blood cholesterol levels and thus can be recommended to heart patients too. Tips for oats vegetable khichdi. 1. Garlic paste can be replaced with finely chopped garlic if you like its mouthfeel. 2. Similarly, chilli powder can be replaced with finely chopped green chillies. 3. You can also use any other vegetable like green peas or small cauliflower florets. 4. If you are suffering from high blood pressure, use 1/4 tsp salt. Enjoy oats vegetable khichdi recipe | oats vegetable dal khichdi | healthy oats vegetable khichdi for weight loss | with step by step photos.

Gujarati toovar dal sweet and spicy recipe | Gujarati toovar dal for marriage | Indian tuvar dal | Gujarati toor dal | with 38 amazing images. Gujarati toovar dal sweet and spicy recipe | Gujarati toovar dal for marriage | Indian tuvar dal | Gujarati toor dal is an authentic dal from the land of Gujarat, which every housewife makes it with love in her own way. Here we present our version of this famous recipe. Learn how to make Gujarati toovar dal for marriage. To make Gujarati toovar dal sweet and spicy, combine the toovar dal and 1½ cups of water in a pressure cooker, mix well and pressure cooker for 3 whistles. Allow the steam to escape before opening the lid. Add 1 cup of water to the cooked toovar dal and blend it using a hand blender to a smooth mixture. Transfer the mixture into a deep non-stick pan, add the turmeric powder, green chillies, ginger, tomatoes, jaggery, 1½ cups of water and salt, mix well and cook on a medium flame for 10 minutes, while stirring occasionally. Meanwhile, heat the oil in a small broad non-stick pan, add the mustard seeds and cumin seeds. When the seeds crackle, add the cloves, cinnamon and curry leaves and sauté on a medium flame for a few seconds. Switch off the flame, add the asafoetida, chilli powder, mix well and immediately add it to the boiling dal. Mix the dal well and continue cooking on a medium flame for 4 to 5 minutes, while stirring occasionally. Add the lemon juice and coriander, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve hot with roti or rice. A satiating dal with an interesting sweet, little spicy and tangy flavour, the Indian tuvar dal is a homely dish that will remind you of mom anytime, anywhere! A tempering of whole spices adds a lot of punch to this dal recipe, while tomatoes add enough tang and jaggery imparts a pleasant sweetness to it. Despite its simplicity and homeliness, the Gujarati toor dal has a well-rounded and exciting flavour – so much so that a bowl of rice or a couple of rotis with a cup of this dal will make a nice, satisfying meal! This Gujarati toovar dal for marriage is a must in all Gujarati festivals and occasions. The aroma of the dal boiling for 15 minutes with the variety of spices is sure to draw the attention of not only family member, but also your neighbours. Try it out!! Tips to make Gujarati toovar dal. 1. You can pressure cook the toovar dal at night and keep it ready in the fridge. 2. You can also add peanuts at step 10 after salt. 3. If you do not have ginger, you can also add ginger paste. 4. You can make the dal in advance and keep and re-heat well before serving. Enjoy Gujarati toovar dal sweet and spicy recipe | Gujarati toovar dal for marriage | Indian tuvar dal | Gujarati toor dal | with step by step photos.

masala puri | masala poori | Gujarati masala puri | Maharashtrian Tikkat puri | with 16 amazing images. masala puri is a popular Indian deep fried bread. Made from a dough of whole wheat flour, chilli powder, haldi and hing, masala poori is easy and quick to make. In Gujarat, it’s known as Gujarati masala puri while in Maharashtra they call it Maharashtrian Tikkat puri. We have masala poori with curd and that can form a filling Gujrati breakfast. Often we have Maharashtrian Tikkat puri with Aloo ki Sukhi Sabzi or jeera aloo. For my kids tiffin box, i pack masala puri with some quick mango chunda. These spicy puris can be served at mealtime or as a tea-time snack. As a variant, you can make crispy masala puris by pricking them and then deep frying on a medium flame—you can stock these in jars for your children to help themselves when hunger attacks them between meals! alternatively, you can also bake the puris instead of deep-frying, but make sure you roll them thinly and prick them before baking. Enjoy masala puri | masala poori | Gujarati masala puri | Maharashtrian Tikkat puri | with detailed step by step photos.

instant lemon pickle recipe | nimbu ka achar | easy lime pickle | traditional South Indian lemon pickle | instant lemon pickle is a spicy pickle made with most authentic ingredients but in a quick way on a stove top. Learn how to make traditional South Indian lemon pickle. Interestingly, most restaurants down South serve traditional South Indian lemon pickle along with the 'meals', as the lemon is easy to procure and pickle, as well as liked by almost everybody. The sesame oil and salt used in this pickle acts as a preservative to increase its shelf life. We recommend you use the said quantity of salt only. To make instant lemon pickle, Combine the fenugreek seeds and asafoetida in a small non-stick pan and dry roast on a medium flame for 2 minutes, while stirring continuously. Transfer to a plate and cool completely, once cooled blend in a mixer to a fine powder. Keep aside. Boil enough water in a deep non-stick pan, add the lemons and boil on a medium flame for 6 to 7 minutes. Drain well. Cut the lemon into quarters. Keep aside. Heat the oil in a small non-stick pan and add the mustard seeds. When the seeds crackle, add the green chillies and ginger and sauté on a medium flame for 1 minute. Add the turmeric powder and chilli powder and sauté on a medium flame for 1 minute. Add the lemon pieces, salt, fenugreek-asafoetida mixture, mix well and simmer for another 3 to 4 minutes, while stirring occasionally. Cool it slightly, store in an air-tight container and use as required. Oh, how versatile the humble lemon is, lending itself as beautifully to pickling. This accompaniment of nimbu ka achar recipe is quick and easy to make, and is sure to tickle your taste buds. It adds an extra burst of taste to your meal as well as helps to enliven a boring meal. Homemade Lemon Pickle goes well with rotis, parathas, rice dishes, especially curd rice, in fact you can also enjoy it with Batata Poha , Sevaiyan Upma, Upma, Pav, Masala Omelette, Idli, dosa and Uttapa. Tips for instant lemon pickle. 1. You need to begin with buying the best of lemons for pickle. Learn how to select lemons. 2. After adding the lemons, salt and fenugreek-asafoetida mixture, remember to cook it on a slow flame and keep stirring it occasionally, so the lemons absorb the spices well. 3. Also ensure to cool it well before storing. Even slight warmth will lead to quick spoilage. 4. This pickle is best stored in a glass container and not steel canister. 5. After the pickle is ready, store it in a cool place and always use a spoon to serve it. Also do try other South Indian pickles like Madras Onion Pickle Drumstick Pickle or Mango Pickle. Enjoy instant lemon pickle recipe | nimbu ka achar | easy lime pickle | traditional South Indian lemon pickle.

This awesome recipe brings together a healthy ingredient with a healthy cooking method, and all in an extremely tasty way! A true tempter, the Rajma Dhokla looks appealing and tastes great. It is also quite easy to make, as you just need to soak the rajma and blend with the other ingredients to get the batter. Then, it’s as simple as steaming and tempering. There is no fermentation required. So, you can just soak the rajma overnight and prepare these yummy dhoklas in the morning for breakfast. Your kids will enjoy having this tasty snack, and so will you! Besides green chutney you can also try other chutneys to serve with the Rajma Dhoklas, like Tomato Coconut Chutney, Ginger Chutney and Coriander Onion Chutney Enjoy how to make Rajma Dhokla recipe with detailed step by step photos.

sooji idli | instant rava idli | suji idli | instant suji ki idli | with 16 amazing images. sooji idli requires no fermenting or grinding and hence called instant suji ki idli. suji idli batter is made from rava, curds, coriander and water. The batter is topped with a tempering of mustard seeds, cumin seeds, urad dal, cashew nuts and curry leaves. sooji idlis are then cooked in a steamer. Feeling like having Idlis for breakfast, but have not prepared and fermented the batter? Not to worry! Opt for instant suji ki idli. Try this south indian sooji idli which is sure to please you with its soft and fluffy texture and interesting flavour. The addition of curds gives the suji idli a slight sourness akin to traditional fermented batter, while coriander and the tempering boost its taste further. Not only is this sooji idli quick and tasty, it also looks very attractive as the tempering, which is mixed and steamed with the batter settles all over the idlis making them look very nice and appetizing. I would like to share some important tips to make the perfect instant rava idli. 1. Curd/ buttermilk are important ingredients to soak semolina for the sooji idli. 2. Mix Sooji Idli batter well with the help of a whisk. Ensure the batter is completely lump-free. 3. When the bubbles form (due to additon of fruit salt), mix gently. Do not over mix the batter or else the air bubbles will escape making the suji idli hard. 4. Pour a little tempering of sooji idli batter into each greased idli mould. Do not overfill the moulds, as the rava idli will rise on cooking and you do not want them to spill out. 5. Cool slightly and remove the suji idli from the mould. If you are facing difficulty in removing the sooji idli then dip a knife in little oil and loosen the edges using a knife or remove them with the help of a wet spoon. Stuffed Rava Idli Vegetable Sandwich is a variant of sooji idli which is equally quick to make. With a little planning you can try other idli variants like Dal and Vegetable Idli or Shepu Sweet Idlis Readymade idli batter handy? Then try Double Decker Idlis Stuffed with Potato and Chutney or Rice and Moong Dal Idli. Enjoy how to make sooji idli | instant rava idli | suji idli | instant suji ki idli with detailed step by step photos and video.

Flaked rice and papad sautéed with spices and peanuts. Using thinner variety of poha known as patla poha or nylon poha, helps to make crispier snack.

mixed vegetable handvo recipe | instant vegetable handvo | mixed vegetable handvo using idli batter | with 24 amazing images. mixed vegetable handvo is a delicious snack made with readymade idli batter reinforced with loads of tasty, juicy, crunchy veggies! mixed vegetable handvo is a traditional Gujarati savoury cake (Gujarati farsan), which is a nutritious meal in its own right when served with chutney and buttermilk. Mixed vegetable handvo is a savoury cake which is very famous meal dish originated from Gujarat. Some people make mixed vegetable handvo from stratch but here we have made the process quicker and easier by using readymade idli batter for preparing instant vegetable handvo. Authentically the batter for vegetable handvo is made with rice and urad dal just like dhokla. A tempering of mustard and sesame seeds adds to the flavour and aroma of this tasty vegetable handvo. We have cooked the vegetable handvo in a tava and cut it into handy-sized pieces for easy serving. mixed vegetable handvo using idli batter is easy to make, and can be made without any advance planning as it requires no soaking or fermentation. Serve instant vegetable handvo with green chutney for a satiating tea-time snack! Also, you can use instant vegetable handvo as a tiffin treat or have it for breakfast with a piping hot cup of Masala Chai ! My mother would make this on family get-togethers and serve handvo as a side dish along the meal! You can also add more fun to your tea-time with other non-fried snacks like Batata Vada and Patra. Learn to make mixed vegetable handvo recipe | instant vegetable handvo | mixed vegetable handvo using idli batter | with detailed step by step recipe photos and video below.

garlic pickle recipe | lahsun achar | Punjabi lahsun achar | with 18 amazing images. Pickles and achar are essential part of Indian meals. They have strength to enhance your simplest meals and make them flavorful. Here we have got you a very simple and delicious garlic pickle recipe. Garlic is often added in small quantities to chutneys and pickles as part of their flavouring, but as in this garlic pickle recipe it can also be the main ingredient of a hot and sweet garlic pickle. The sweetness is provided by jaggery. The garlic pods can be cooked as in this garlic pickle recipe or matured in the sun. The aroma of garlic is unmistakable and pungent. Oil your hands before you peel garlic to prevent your fingers from getting discoloured and having a lingering garlic aroma throughout the day. Soaking garlic cloves in hot water makes it easier to peel them. Preparation of lahsun achar doesn't take long but all you need to do is keep it for a week to mature. To make garlic pickle, heat the oil in a non-stick kadhai, add the garlic cloves and turmeric powder and sauté on a slow flame for 3 to 4 minutes or till they are soft, while stirring continuously. Add the lemon juice and cook on a slow flame for 2 to 3 minutes, while stirring occasionally. Add the chilli powder, jaggery and salt and cook on a slow flame for another 2 to 3 minutes or till the jaggery has dissolved, while stirring occasionally. Add the masala powder, mix well and cook for another minute. Remove from the flame, cool and store garlic pickle in a sterilized glass jar in a cool dry place. This garlic pickle is ready for the table after 1 week. Use mustard oil if you wish to as mustard oil provides a beautiful aroma and pungent flavor but, if you don’t like that flavor make use of sesame oil or regular vegetable oil. Ensure there is no larvae, mold or fungi in the garlic cloves or else they will rot while pickling and spoil the garlic pickle. Slice off any overly large piece before adding to the pan. Lemon juice can be swapped with vinegar. The acid basically helps in increasing the shelf life of garlic pickle. You can serve Punjabi lahsun achar immediately or choose to preserve it for a week and then eat as pickle tastes better the longer it preserves. After storing the garlic pickle in a glass jar, stir it with a clean and dry spoon once a day. This would ensure that all the spices are mixed evenly in the pickle and do not settle at the bottom of the jar This lahsun achar is ready to serve after about a week and it stays well for upto 3 months. I have made a small quantity of this lahsun achar but you can multiply the quantities to make more if you like. Storage upto 3 months: In a cool dry place. Enjoy garlic pickle recipe | lahsun achar | Punjabi lahsun achar | with detailed step by step recipe photos and video below.

amla chutney recipe | Indian gooseberry spicy chutney | raw amla chutney | nellikai chutney | with 14 amazing images. amla chutney recipe | Indian gooseberry spicy chutney | raw amla chutney | nellikai chutney is a chatpata accompaniment with a mind-boggling flavour that combines tang, spice and more! Learn how to make Indian gooseberry spicy chutney. To make amla chutney, combine all the ingredients and ¼ cup of water in a mixer and blend it till smooth. Serve or store it in an airtight container and refrigerate it. This easy-to-make raw amla chutney combines gooseberries with ingredients like ginger and coriander, which balance the tartness of amla beautifully. The green chillies further adds the necessary spice touch, thus making it a perfect accompaniment. Though this Indian gooseberry spicy chutney has little sugar, there are other benefits to reap. vitamin C rich amla is commonly available in the winter, and this recipe is a must-try when amla is in season. This vitamin is known for its immune boosting properties. You can store it in the refrigerator for 4-5 days and enjoy it with rotis and parathas. In Tamil Nadu, it is named as nellikai chutney and served with rice. You can also try other chutney recipes like Mint and Coriander Chutney or Ginger Chutney. Tips for amla chutney. 1. Though it can be stored, to gain maximum vitamin C enjoy it fresh. 2. If you wish you can omit the sugar or replace it with jaggery. Enjoy amla chutney recipe | Indian gooseberry spicy chutney | raw amla chutney | nellikai chutney | with step by step photos.

Winters herald the coming of veggies in dessert-enveloped Rajasthan, and with it come delicacies such as the Mooli ki Sabzi, made of radishes along with their leaves. This delicious duo is perked up with simple but aromatic seeds and spice powders. A pinch of baking soda is essential while cooking the radish and its greens, in order to reduce the cooking time and to retain the bright colour of the greens.

ghughra recipe | Jamnagari ghughra | vatana na ghughra | green peas ghughra | matar gujiya / karanji | ghughra recipe is a variation to the sweet coconut stuffing in which green peas have been used. Learn how to make vatana na ghughra. Flaky, yet soft coating with a perfectly balanced green peas stuffing, rolled, shaped and fried till crisp is what describes matar gujiya / karanji. This is a common snack made during the festival of Diwali. Try it out and you would make over and over again without a festival or an occasion coming up too! To make ghughra, first make a soft dough by combining maida, melted ghee and salt using enough water. Knead again using the oil till smooth. Keep aside under a wet muslin cloth. Then for the stuffing, heat the oil in a broad non-stick pan and add the cumin seeds and asafoetida. When the seeds crackle, add the green peas and sauté on a medium flame for a few seconds. Sprinkle 1 tbsp water, mix well and cover and cook on a slow flame for 7 minutes, while stirring occasionally. Add the sugar, green chilli paste, ginger paste, coriander, coconut, sesame seeds, lemon juice and salt, mix well and cook on a medium flame for 1 minute. Cool slightly and divide the stuffing into 20 equal portions. Keep aside. Then make the karanji. Divide into 20 portions and roll one portion into a 4” circle, place little stuffing and fold to make a semi-circle. Pinch the edges of the ghughra. Roll and shape all ghughras and deep-fry in hot oil till golden brown. Serve immediately with green chutney. While the vatana na ghughra are typically half-moon shaped, you can also make them in other shapes too, if you wish to! Pinching the gughras is an art which you can master over time. They look pretty if uniformly pinched. However, you can keep them plain edged too if you cannot get a uniform pinched edge at the circumference. These Jamnagari ghughra make tea-time significantly more interesting! Fry the ghughras just before serving as they tend to get cold and soggy after a while. Serve them with green chutney at snack time. You can also serve these green peas ghughra as farsan in a Gujarati thali set menu likePanchkutiyu Shaak, Rasawala Chana, Rotlis, Raiwala Marcha, cutney and Shrikhand. Tips for ghughra. 1. Ensure that the green peas are not boiled and coarsely crushed. You just need to blend them in a mixer for 5 seconds and they will be coarsely crushed. This texture is needed for a good mouthfeel. 2. Cool the mixture before shaping ghughras, else the dough might have cracks due to the steam generated. 3. Deep fry the ghughras on a slow flame so they cook uniformly. Enjoy ghughra recipe | Jamnagari ghughra | vatana na ghughra | green peas ghughra | matar gujiya / karanji.

The pleasant sweetness of jaggery and the enticing charm of poppy seeds and cashewnuts tone down the bitterness of bitter gourd to an extremely enjoyable level, in this special dry subzi. Sweet, with a dash of spice, this unique subzi tastes really awesome, but what is even more special than the taste is the mix of textures. The karela having been deep-fried has a very exciting crispness, which together with the coarse mouth-feel of poppy seeds and the soft crunch of cashewnuts, take your taste buds on a thrilling roller-coaster ride. The sweetness of jaggery is more prominent than the bitterness of karela in this Crispy Karela, and so it is sure to be enjoyed even by kids. You can also try other special karela recipes like Karela Muthias and Masala Karela .
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