951 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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milagai podi recipe | malgapodi powder | South Indian gun powder | with 20 amazing images. milagai podi recipe | malgapodi powder | South Indian gun powder is a basic dry chutney powder which has its presence in all South Indian homes. Learn how to make malgapodi powder. To make milagai podi, heat a broad non-stick pan till hot, add the urad dal and dry roast on a medium flame for 2 to 3 minutes or till it turns light brown in colour. Remove on a flat plate, spread it evenly and keep aside to cool. Add the chana dal in the same pan and dry dry roast on a medium flame for 2 minutes or till it turns light brown in colour. Remove in the same flat plate, spread it evenly and keep aside to cool. Add the red chillies in the same pan and dry roast it for 30 seconds. Add the curry leaves to it and dry roast on a medium flame for 1 minute. Remove the red chillies and curry leaves in the same flat plate, spread it evenly and keep this mixture aside to cool for 15 to 20 minutes. Add the asafoetida and salt and blend in a mixer to a slightly coarse powder. Store in an air-tight container and use as required. Milagai podi is also fondly called ‘gun powder’, which makes it obvious just how fiery it tastes! The spiciness of red chillies combined with the aroma and rich taste of roasted dals and asafoetida makes this South Indian spice powder a really tongue-tickling treat. A perfect proportion of urad dal to chana dal, with Kashmiri chillies for bright red colour and curry leaves for an added flavour boost is the secret of this South Indian gun powder. Malgapodi powder is mixed with til oil or ghee and enjoyed like a chutney with idli and dosa . It can also be sprinkled on Uttapa to give it a special taste and hue. You can store this powder in an air-tight jar for a month or even more. Tips for milagai podi. 1. While making this powder, make sure you roast the ingredients separately as mentioned in the recipe, to ensure uniform roasting without charring. 2. Use a broad pan for uniform roasting of ingredients. 3. We have made use of Kashmiri red chillies to make milagai podi, but you can also use pandi chillies or byadagi chillies. Also, the quantity can be increased or decreased depending upon the spice level you can handle. Enjoy milagai podi recipe | malgapodi powder | South Indian gun powder | with step by step photos.

bajra khichdi recipe | Rajasthani bajra khichdi | healthy black millet Indian khichdi | with 20 amazing images. When one thinks of homely food, khichdi is the first option that comes to mind. A wholesome khichdi can warm your heart and make you comfortable after a long and busy day, and this sumptuous Bajra Khichdi is sure to live up to your expectations. Rajasthanis use more of millets like bajra than rice, and therefore recipes like khichdi that are typically made with rice in other parts of the country are made differently in Rajasthan. In winters, Rajasthani bajra khichdi is ideal to combat the cold weather. The procedure of making bajra khichdi is very very easy, so simple that even a amatuer cant go wrong with it. To make bajra khichdi, rinse and soak bajra for 8 hours. Bajra keeps the body warm and are good to consume during winters as they help in absorbing the nutrients and build muscle tissue. Further, combine the bajra, moong dal, salt and 2 cups of water in a pressure cooker, mix well and pressure cook for 4 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat the ghee in a deep non-stick pan and add the cumin seeds. When the seeds crackle, add the asafoetida and turmeric powder and sauté on a medium flame for a few seconds. Add the cooked bajra-moong dal mixture and little salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Serve the healthy black millet Indian khichdi immediately. Though, the recipe uses basic ingredients the outcome and taste is luscious. Bajra Khichdi, with its creamy consistency and mild flavours, is both comforting and satiating and makes a lovely meal when served with a cup of curd or raita. If you are looking for something more elaborate in Rajasthani bajra khichdi, feel free to add some spices to the tempering, or maybe even throw in some chopped veggies into the cooker along with the bajra and moong dal. healthy black millet Indian khichdi is good for you as bajra is high in protein and is a complete protein for vegetarians when combined with dal. So as a Vegetarian, include bajra in your diet. Bajra is a great option for those on a gluten-free diet. Enjoy bajra khichdi recipe | Rajasthani bajra khichdi | healthy black millet Indian khichdi with detailed step by step photos below.

cucumber raita recipe | kakdi ka raita | kheera raita | with 17 amazing images. Cucumber raita also known as kakdi ka raita is a quick and easy raita recipe. There are too many variation to cucumber raita and this is our version of it. Made from basic Indian ingredients like cucumber, curds and Indian spices this kakdi ka raita is clever spiced a bit with green chilli paste. Raita is a quintessential accompaniment for any Indian meal. It adds a refreshing note, making the heaviest of meals seem light and digestible. Simply put, raita means veggies and/or fruits in curd. If you are an amateur, start off with cucumber raita as this is the simplest to make. Sometimes, the easiest of dishes are the most pleasing. The kakdi ka raita is one such case. It is a very simple accompaniment, made of grated cucumber and curds perked up with a dash of spice powders and a traditional tadka. We have used the most basic ingredients in preparing the cucumber raita. The tempering not only boosts the aroma of the raita but also gives it a nice taste. In an unexpected twist, a teaspoon of green chilli paste is added to the curds, to give the kakdi ka raita a sharper flavour. You can enjoy this tasty kakdi ka raita with pulao, biryani or parathas. Also, make this during summers to beat the heat with this cooling raita. Learn to make cucumber raita recipe | kakdi ka raita | kheera raita | with detailed step by step recipe photos and video below.

Grated pumpkin retains its crunchiness in these crisp koftas simmered in tangy tomato gravy.

Lose yourself in this exciting potato-packed kadhi, which is so delicious it is likely to overshadow the rest of the main course! What makes this kadhi different is that it is burgeoning with potato cubes and flavoured excitingly with whole spices and spice powders. Tempering whole spices imparts a richer aroma than what you will get with readymade spice powders, so you will find this Spicy Potato Kadhi really irresistible. It can be enjoyed with Rotis , Parathas or Cooked Rice .

chawli batata nu shaak recipe | chawli bateta nu shaak | choli bateka nu shaak | Gujarati chawli batata nu shaak is a simple sabzi from the land of Gujarat. Learn how to make chawli bateta nu shaak. Choli bateka nu shaak is a little spicy vegetable recipe made of fresh chawli beans and potato cooked in spices. This shaak has a strong flavour of coriander seeds powder. To make chawli batata nu shaak, heat the oil in a deep non-stick pan and add the mustard seeds and carom seeds and cook it for a few seconds. Add the asafoetida, turmeric powder, chawli, potatoes, soda bi-carb and salt, mix well and sprinkle a little water, cover and cook on slow flame for 8 to 10 minutes or till the potatoes are cooked, while stirring occasionally. Add the chilli powder, coriander seeds powder and sugar, mix well and cook on a medium flame for more 2 minutes, while stirring once in between. Serve hot. That slight tinge of sugar in choli bateka nu shaak has been added as Gujarati’s are used to add a pinch of sugar yo every sabzi they make. If you wish, you can avoid it. Serve this gujarati sabzi with hot phulkas or padvali roti. Tips for chawli batata nu shaak. 1. Soda is added for quick cooking, but you can avoid it if you wish to. 3. Make potato cubes of medium size, else the potato and chawli both might not cook at the same time. Enjoy chawli batata nu shaak recipe | chawli bateta nu shaak | choli bateka nu shaak | gujarati sabzi |

chana, tuvar and green moong dal recipe | trevati dal | mixed dal with vegetables | healthy Indian dal | with 40 amazing images. chana, tuvar and green moong dal recipe | trevati dal | mixed dal with vegetables | healthy Indian dal is a traditional accompaniment from the land of Gujarat. Learn how to make trevati dal. To make chana, tuvar and green moong dal, clean, wash and soak the dals in water about 30 minutes. Drain. Combine the soaked dals, salt and 3½ cups of water in a pressure cooker and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat the oil in a pan, add the cumin seeds, cloves, bayleaves, red chillies and asafoetida and sauté on a medium flame for a few seconds. Add the onions, green chillies, garlic and ginger and sauté on a medium flame for 1 to 2 minutes. Add the tomatoes, chilli powder and turmeric powder, mix well and cook on a medium flame for 3 to 4 minutes or till the oil separates from the masala. Add the dals and 2 cups of water, lemon juice and salt and simmer for 10 minutes. Serve hot garnished with the chopped coriander. Known traditionally as the trevati dal, this is a protein-rich combination of chana, toovar and green moong dals prepared in an authentic Indian style, with aromatic spices and powders, onions, tomatoes, ginger, chillies, et al. This is something you can cook every day and welcome health. Have this mixed dal with vegetables as part of your lunch menu, and you are sure to have enough energy to face the rest of the day confidently and cheerfully. Using a variety of dals also ensure you get a lot more dietary fibre and B-complex vitamins too. You can omit the onion, ginger and garlic to make a Jain version too. All health conscious individuals including those suffering from diabetics, heart disease, cancer and obesity can make this healthy Indian dal a part of their menu too! However, we suggest a minor modification in the recipe for them. It is suggested to reduce the quantity of oil for tempering to 2 tsp. This timeless Indian fare is best accompanied with chapati or multigrain roti and a bowl of kachumber. Tips for chana, tuvar and green moong dal. 1. Serve chana, tuvar and green moong dal with rice. 2. This is the consistency of mixed dal. Enjoy chana, tuvar and green moong dal recipe | trevati dal | mixed dal with vegetables | healthy Indian dal | with step by step photos.

matar poha recipe | green pea poha | healthy matar poha | with 17 amazing images. matar poha recipe also called green pea poha is a popular Indian evening snack which can be made very quickly. To maharashtrian kanda poha, matar is added by Maharashtrain’s to make matar poha. Poha can be thought of as our desi breakfast cereal! All over India, it is a very popular breakfast choice. Cooked it different ways, poha is satiating and tasty. Here, we show you how to make the healthy matar poha. Every household has their own version of making poha. With a traditional tempering and everyday taste-makers like green chillies, lemon juice and coriander, the green pea poha has a homely yet snazzy taste. Batata Poha is a breakfast dish that's really easy to make and is commonly eaten in most houses. To make it healthier, I have substituted potatoes with green peas in this matar poha recipe making it healthier with fibre-rich green peas. Green peas poha is really quick and easy to make. The ingredients used in making it are easily available in every well maintained Indian household pantry. All you need is poha, green peas, onions and Indian spices to make green pea poha. To make matar poha recipe, take oil in a deep non stick pan and add mustard seeds. Tradionally mustard seeds are added in poha which give it a unique taste. Next, add asafoetida. Add onions and boiled green peas and cook it for a while. Further add turmeric which imparts a beautiful color to our poha. Also. To enhance the taste of green pea poha, add green chilli paste which can be adjusted according to your preference of spice. Also, add sugar and lemon juice. And lastly, some milk to give poha a soft texture. Mix well and our green pea poha are ready to be relished!! Vitamin C , present in the lemon juice, aids the absorption of iron from the poha, ensuring that you get the most of the nutrients in it. With the best of both worlds – taste and health – healthy green pea poha is worth giving a try! Green pea poha is so wholesome and tasty that you can make it any time of the day, as breakfast, supper or a simple evening tea snack. Enjoy matar poha recipe | green pea poha | healthy matar poha | with detailed step by step recipe photo and video

batata poha recipe | Maharashtrian style batata poha | aloo kanda poha | Gujarati style bateta poha | with amazing 18 images. An all-time favourite Maharashtrian snack and Gujarati snack, batata poha has a universal appeal amongst youngsters and elders alike. Everybody has a reason for loving this delicious snack – its wholesomeness, convenience, enjoyable flavour or unique texture. Poha is a supremely breakfast recipe made with flat beaten rice, every household has their own version of making poha. Batata poha can be quickly made and can be served on any occasion. If you have guests popping up suddenly, you can definitely make poha in a jiffy. Method of cooking is also very simple. Maharashtrian style batata poha and Gujarati style bateta poha can be also served as an evening tea snack. To make Batata poha, take oil in a deep non-stick pan and add the mustard seeds. Add the asafoetida and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for 1 to 2 minutes. Add the potatoes, 2 tbsp of water, salt and 1/2 tsp of turmeric powder which gives the beautiful color to the poha. While stirring occasionally. Meanwhile, place the beaten rice in a sieve and hold it under running water for a few seconds. Toss well to drain out all excess water. Add the washed and drained beaten rice, a little salt, ginger-green chilli paste, remaining 1/4 tsp of turmeric powder, sugar, lemon juice and milk. Milk will help in making the poha soft. Add the coriander and mix well. Serve Gujarati style bateta poha hot garnished with coriander and lemon wedge. The Maharashtrian style batata poha is equally simple and easy to make. It has peanuts which adds a nutty flavor and crunch to the poha. You will thoroughly enjoy the bites of potatoes and onions dancing between the soft poha in this recipe which is also known as aloo kanda poha, while the traditional tempering, ginger-chilli paste and lemon juice add to the flavour. Many Maharashtrians garnish the Batata poha with coconut and coriander to enhance the flavour and texture of this lovely Maharashtrian style batata poha snack. While batata poha tastes best when had hot and fresh, it can also be carried in the tiffin box. Enjoy batata poha recipe | Maharashtrian style batata poha | aloo kanda poha | Gujarati style bateta poha | with detailed step by step photos and video below.

methi chi patal bhaji recipe | Maharashtrian style methi chi bhaji | dal fenugreek curry | with 31 amazing images. methi chi patal bhaji, also known as fenugreek leaf curry, is a simple and flavorful dish from Maharashtrian cuisine. Learn how to make methi chi patal bhaji recipe | Maharashtrian style methi chi bhaji | dal fenugreek curry | It's a perfect way to incorporate the goodness of methi leaves (fenugreek leaves) into your meals. The methi leaves are packed with nutrients and have several health benefits. It is a simple yet flavorful dal fenugreek curry that is made with fresh fenugreek leaves, lentil and peanuts for a flavourful twist. The creamy lentils, nutty peanuts, and aromatic fenugreek leaves create a symphony of flavors that will tantalize your taste buds. Maharashtrian style methi chi bhaji is not only delicious but also packed with protein and fiber, making it a nutritious and satisfying meal. methi chi patal bhaji is best served hot with bhakri, Roti or steamed rice. pro tips to make methi chi patal bhaji : 1. Add a touch of jaggery or tamarind pulp to balance the bitterness of the fenugreek leaves. 2. Use fresh methi leaves, fresh methi will give you the best flavor. 3. Instead of tuvar dal you can use any other dal like moong or chana dal to make this recipe. Enjoy methi chi patal bhaji recipe | Maharashtrian style methi chi bhaji | dal fenugreek curry | with detailed step by step photos.

cabbage jowar muthia recipe | Gujarati kobi jowar muthia | Indian cabbage dumpling | with 22 amazing images. cabbage jowar muthia recipe is a Gujarati kobi jowar muthia which is an Indian cabbage dumpling. Here, we have prepared the famous Gujarati snack, cabbage jowar muthia, using jowar flour along with other ingredients like grated cabbage, curds and flavouring ingredients like green chillies and ginger. Since the dough is steamed before tempering, the jowar flour also becomes easily digestible. Jowar is an ancient grain valued for its wholesomeness and unique health benefits. It also has an interesting, rustic flavour that is sure to go down well with everybody, especially when prepared interestingly. Notes on cabbage jowar muthia recipe. 1. Bottle gourd, spinach, carrots, fenugreek leaves can also be added to fortify the Gujarati kobi jowar muthia. 2. You can switch jowar flour and make use of other healthy flours like atta, bajra flour, besan or even nachni flour. 3. Also, if the mixture becomes too watery/gooey, you can add more flour until all the ingredients come together as a soft dough. You should be able to give it a cylindrical roll shape when you grip the mixture between your hands. 4. Remember to make the dumplings as soon as the dough is mixed, otherwise water tends to ooze out making the dough soft and sticky. Enjoy these irresistible cabbage jowar muthias with green chutney and also do try other variants of muthia like Nachni Methi Muthia, Palak and Doodhi Muthia and Quinoa Muthia. Learn how to make cabbage jowar muthia recipe | Gujarati kobi jowar muthia | Indian cabbage dumpling | with detailed step by step photos and video below.

zunka recipe | jhunka | Marathi zunka bhakar | Maharashtrian zunka | with 28 amazing images. zunka is an authentic Maharashtrian delicacy which is slightly spicy but very satisfying in texture, flavour and aroma. Learn how to make Marathi zunka bhakar. Traditional Maharashtrian and spicy, the Maharashtrian zunka is considered by many as a dry version of the famous pitla. It is like a curry of ginger, green chillies, garlic, onions and coriander perked up with a very flavourful tempering. To make zunka, heat the oil in a deep non-stick kadhai and add the mustard seeds. When the seeds crackle, add the cumin seeds and asafoetida and sauté on a medium flame for a few seconds. Add the ginger, green chillies, garlic and onions and sauté on a medium flame for 5 minutes. Add the turmeric powder, besan and salt, mix well and cook on a slow flame for 1 to 2 minutes, while stirring occasionally. Add 1½ cups of hot water and mix well. Cover with a lid and cook on a slow flame for 3 to 4 minutes, while stirring occasionally. Add the coriander, mix well and keep aside. For the tempering, heat the oil in a small non-stick pan, add the mustard seeds, asafoetida and garlic and sauté on a medium flame for 1 minute. Add the curry leaves and red chillies and sauté on a medium flame for a few seconds. Add the tempering to the zunka and mix well. Serve immediately with chawal bhakri. Although a variety of spices are used, the curry leaves in the tempering lends a classic, aromatic touch to this jhunka. Serve it right off the stove with bhakri, thecha and buttermilk, as it will get dry if left for long. Though some good quantity of oil has been used in the Marathi zunka bhakar, you can benefit from the protein in besan and also gain in some antioxidant allicin from onion and garlic. Tips for zunka. 1. Ensure the besan has no moisture and is free of lumps, else the zunka might also turn lumpy. 2. After adding hot water at step 5, stir it instantly to get a uniform mixture. 3. The unique cooking method of tempering it twice is crucial to get an authentic taste. Enjoy zunka recipe | jhunka | Marathi zunka bhakar | Maharashtrian zunka | with photos and video below.

Most Maharashtrian Subzis are made using lots of coconut paste. Here's a delicious but healthy exception that uses only 2 tablespoons of coconut, thereby making it low in calories and fat. Sprouting Vaal helps increase its vitamin and mineral content and makes it easily digestible too.

doodhi muthiya | Gujarati doodhi muthia | dudhi na muthia | steamed lauki muthia | with 25 amazing images. doodhi muthiya is a fist-shaped steamed snack that's much-loved by the Gujaratis. Doodhi and onions when combined with an apt combination of semolina and flours like whole wheat flour and besan yield delicious dudhi na muthia. Ingredients like ginger, green chillies and coriander give the Gujarati doodhi muthia a zesty flavour while a traditional tempering of mustard and sesame seeds gives it an appetizing aroma and awesome crunch. Enjoy the doodhi muthiya right off the steamer. I would like to suggest some tips to make the perfect doodhi muthiya. 1. Then add grated and squeezed onions to doodhi, but this is optional, if you wish skip the onions. Grated cabbage, carrot are some other vegetables you can use. 2. Add the cumin seeds. These tiny seeds will enhance the taste of the muthias. 3. Then add sugar to the dough. Along with lemon juice the muthias will have a sweet and sour flavour for which the Gujarati cuisine is known for. 4. Then soda-bi-carb also known as baking soda. It aids in making the Gujarati doodhi muthia soft. 5. Add some water if needed and mix to form a soft dough.Traditional recipe does not use water and uses the water from the vegetables to form the dough for dudhi na muthia. Serve steamed lauki muthia with green chutney. Enjoy doodhi muthiya | Gujarati doodhi muthia | dudhi na muthia | steamed lauki muthia with detailed step by step photos.
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