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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Come summer, you will feel like making this Kairi chi Kadhi at least once a week because it is so tasty and in sync with the season! A tongue-tickling paste of coconut and raw mango forms the base for this kadhi, which is perked up with an aromatic, traditional tempering. Since raw mango is very sour, a little jaggery is used to balance the flavour. Enjoy this kadhi hot with your favourite Hariyali Matki Khichdi or plain Rice ( Cooked Rice)

instant veg daila pulao recipe | bulgur wheat and paneer pulao | bulgar wheat pulao for weight loss | homemade broken wheat pulao | with 18 amazing images. instant veg daila pulao recipe | bulgur wheat and paneer pulao | bulgar wheat pulao for weight loss | homemade broken wheat pulao is a healthy light one dish meal for dinner. Learn how to make bulgur wheat and paneer pulao. To make instant veg daila pulao, heat the ghee in a pressure cooker and add the cumin seeds and asafoetida. When the cumin seeds crackle, add the bulgur wheat and sauté on a medium flame for 30 seconds. Add the vegetables, paneer, 1 cup of water and salt, mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Add the coriander and lemon juice and mix well. Serve lukewarm. Bulgur wheat has a rustic flavour and chewy texture, which makes it popular amongst many people. Not only that, it is also quite satiating and wholesome making it a wonderful alternative to rice. Here is a delicious homemade broken wheat pulao made with broken wheat and paneer perked up with other veggies and simple spices. A dash of lemon juice and chopped coriander add a real peppy touch to the bulgur wheat and paneer pulao, making it a tongue-tickling delight! You will certainly not look out for any accompaniment to this pulao. But if you wish, you can serve with a bowl of curd. This bulgar wheat pulao for weight loss has appreciable quantities of fibre which can benefit diabetics and heart patients too. Paneer, on the other hand, tops up protein and calcium. Ready in a jiffy, this is a nourishing treat for the bones and the digestive system too. Tips for instant veg daila pulao. 1. We have used carrots, French beans and green peas as they are easily available in the market as well as in our pantry. But you can use other vegetables like cauliflower, broccoli etc too. 2. Remember to serve this pulao immediately. Enjoy instant veg daila pulao recipe | bulgur wheat and paneer pulao | bulgar wheat pulao for weight loss | homemade broken wheat pulao | with step by step photos.

Curd Rice for Babies and Toddlers | Curd Rice for Babies | Curd Rice for Kids | Toddler Curd Rice Recipe | with 16 amazing images. This mildly-flavoured combination of rice with coriander and curds in the form of Curd Rice for Babies and Toddlers introduces your child to more ingredients and flavours. The rice in the Curd Rice for Infants and Toddlers is cooked till mushy, to make it baby-friendly. For very young children, you can blend it coarsely in the mixer to make it smoother, but once your child is 1 year and above, you should stop blending it, so that the child gets used to chewing. Curds made from cow’s milk is suggested in by most pediatricians as it is more easily digestible by kids. However it is best to consult your pediatrician, for the use of curd made from cow’s milk or buffalo’s milk. Also salt has not been added in this recipe of Curd Rice for Kids. If your baby is below 1 year, try and avoid adding salt and if you have a toddler, add only small quantity of salt. Again consult your pediatrician for usage of salt too. Your child will surely enjoy having this Curd Rice for Babies and Toddlers for lunch on a hot summer’s day. Aside from Curd Rice check out our collection of recipes for Babies and Toddlers . Enjoy how to make Curd Rice for Babies and Toddlers recipe with detailed step by step photos and video below.

Cabbage Moong Dal Khichdi for Babies and Toddlers | Vegetable Moong Dal Khichdi for Kids | Homemade Moong Dal Khichdi for Babies | Moong Dal Khichdi with Cabbage for Babies and Toddler | with 23 amazing images Here is a nutrient-dense recipe for your baby, who is soon going to be one. The Cabbage Moong Dal Khichdi for Babies and Toddlers is chock-full of protein and carbohydrates, which are essential for your child. Cabbage adds to the vitamin C content of this delicious Vegetable Moong Dal Khichdi for Kids, while moong dal gives folic acid , iron and calcium as well. This is also the right age to add finely-chopped veggies to the diet, so that the kid slowly gets into the habit of chewing, and also gets used to the textures of regular home-cooked food. So, let’s bid goodbye to puréed foods, which used to be the staple till around nine months, and start a new chapter with exciting foods like Moong Dal Khichdi with Cabbage for Babies and Toddlers. Enjoy Cabbage Moong Dal Khichdi for Babies and Toddlers | Vegetable Moong Dal Khichdi for Kids | Homemade Moong Dal Khichdi for Babies | Moong Dal Khichdi with Cabbage for Babies and Toddler with detailed step by step photos.

fruit and vegetable bhel | healthy fruit bhel | fruit and vegetable chaat | with amazing 18 images. fruit and vegetable bhel is a very healthy version of Mumbai roadside bhel puri. We have converted this high calorie fat laden bhel puri recipe to a low calorie healthy fruit and vegetable bhel. Lets see how this is a healthy fruit bhel? We have reduced the amount of puffed rice, avoided the papdi, sev and calorie laden sweet chutney. This now makes the fruit and vegetable bhel good for weight loss and a smart way of adding fruits to your diet. Puffed rice is mixed with fibre-rich sprouts and fruits to satisfy for your craving for chaat recipes. I've added mixed sprouts in this fruit and vegetable chaat as they are easier to digest and also abound in nutrients like protein, calcium, iron and Vitamin C . Mixed with fruits like apple, orange and pomegranate and flavoured with lemon juice it makes a tantalizingly chatpata snack that’s sure to lift your spirits. Munch on this fruit and vegetable bhel to keep up with your nutrient requirements, but remember it is a treat to be enjoyed occasionally. Learn to make fruit and vegetable bhel | healthy fruit bhel | fruit and vegetable chaat | with detailed step by step recipe photos below.

Stuffing ladies finger with this toothsome coconut masala instead of the traditional besan-based combination results in a better texture and flavour. You will love the fact that the microwave oven enables you to make tasty stuffed ladies finger within minutes and using minimal oil, without compromising on the taste.

Masala Bhaat is a sumptuous meal of brown rice, perked up with sautéed veggies and an appetizing dry masala made of simple spices, readily available in your kitchen. A traditional recipe, minimal ingredients, a simple procedure and just a teaspoon of oil is all it takes to create this homely and satiating dish. Garnish with fresh coriander, and serve it with a cup of raita or plain low-fat curds. Had for lunch, this one-dish meal can keep you going energetically till tea-time!

red chilli thecha recipe | spicy Kolhapuri thecha | red mirchi thecha | Maharashtrian style red chilli garlic thecha | lal mirch ka thecha | with 8 amazing images. red chilli thecha recipe | spicy Kolhapuri thecha | red mirchi thecha | Maharashtrian style red chilli garlic thecha | lal mirch ka thecha will add some spice to your meal. Learn how to make Maharashtrian style red chilli garlic thecha. To make red chilli thecha, in a mixer jar add kashmiri chilli, pandi chilli, garlic, peanuts, cumin seeds, lemon juice, salt and ½ cup water. Blend into a semi-coarse paste. Heat oil in a broad nonstick pan, add a pinch of hing and the prepared red chilli mixture. Mix well and cook on medium flame for 5 to 8 minutes, while stirring occasionally. Store the red chilli thecha in an air-tight container and refrigerate it for a week. Use the red chilli thecha as required. Spicy and tangy red chilli thecha – it’s a must in every Maharahstrian household! Thecha with bhakri is all-time favourite Maharashtrian combo, and this chutney-like dish is often prepared in small batches and enjoyed fresh. While the lal mirch ka thecha tastes good when prepared in the mixer itself, the flavours of chillies, mustard and garlic will be even more prominent if patiently ground with a mortar and pestle, so try it the traditional way when you find some free time. A classic Maharashtrian accompaniment, the red chilli thecha goes best with Chawal Bhakri, Whole Wheat Bhakri and Jowar Bhakri and can be made in small batches and stored in the fridge for 8 days. Tips for red chilli thecha. 1. While buying fresh chillies look for shiny, deep red coloured, crisp and unwrinkled ones. 2. Try to pick out sturdy crisp garlic cloves which do not appear wilted, and you should also check for mold and mildew on the garlic too. Enjoy red chilli thecha recipe | spicy Kolhapuri thecha | red mirchi thecha | Maharashtrian style red chilli garlic thecha | lal mirch ka thecha | with step by step photos.

rice appe recipe | healthy South Indian rice appe | paddu | with 28 amazing images. rice appe is a famous South Indian breakfast dish made with raw rice and urad dal. A well-proportioned batter of raw rice and urad dal is fermented, tempered and cooked in an appe mould, to get dainty, fluffy and flavour-packed rice appe. Easy to make, but a bit more exotic than idlis and dosas, the rice appe is popular in South India as an evening snack , served with sambhar and a coconut chutney, and accompanied by a cup of hot coffee or tea. Notes on rice appe recipe. 1. To make rice appe recipe | paniyaram | South Indian rice appe | in a deep bowl, add the raw rice. Make sure you wash it well under running water well to remove all the dirt. 2. Keep aside the batter to ferment in a warm place for 8 hours. If the weather is cold it might take a little longer. 3. Heat the appe mould on a medium flame and grease it using ¼ tsp of oil. Grease it with a brush as it gets greased well and evenly which is very important. 4. Cook using 1 tsp of oil till the lower surface of rice appe becomes golden brown. Always cook on a medium flame or else rice appe will not cook well and may also get burnt. See why this is also called a healthy South Indian rice appe? rice appe is a perfect combination of urad dal and raw rice which make it a complete protein. A cereal pulse combo like in the case of rice appe ( raw rice and urad dal) would serve as a complete protein comprising of all the 9 essential amino acids. Diabetics need to eat rice appe in restricted amount as the carb content is high. Make sure you serve healthy South Indian rice appe immediately to enjoy the nice crispness. Once rice appe cools, the crisp outer tends to harden and get a bit chewy. Enjoy how to make rice appe recipe | healthy South Indian rice appe | paddu | with step by step photos and video below.

A delightful chaat that will thrill you to the core – hold it in your hand, capture a whiff of the namkeens dipped in sweet and tangy chutneys and topped with choice spices, dip your fingers and lick the chutney, take a mouthful and lose yourself in this Calcutta style spicy chaat.

mangodi ki dal recipe | Rajasthani mangodi ki dal | healthy mangodi dal with tomatoes | with 25 amazing images. mangodi ki dal is a traditional Rajasthani dal. Learn to make healthy mangodi dal with tomatoes. Since fresh vegetables are rare in the deeper desert regions of Rajasthan, it is common to cook dals like mangodi ki dal and subzis with dried and preserved vegetables or dal dumplings. Combined with the right amount of spices, and typically cooked with ghee, these transform into mouth-watering fare, as in the case of the mangodi ki dal. Here, moong dal mangodi combines with tomatoes, ginger-green chilli paste and some common spice powders, to give rise to an irresistible Rajasthani mangodi ki dal accompaniment for hot rice or rotis. See our easy recipe for moong dal mangodi or you can buy it easily in stores or on amazon. To complete a healthy Rajasthani meal, have mangodi ki dal with bajra or jowar roti. Enjoy mangodi ki dal recipe | Rajasthani mangodi ki dal | healthy mangodi dal with tomatoes | with step by step photos.

Corn and vegetable ring with coconut curry is an elaborate dish fit for a party. It involves making the corn and vegetable ring with mixed veggies, rice and corn; preparing the coconut curry; and then assembling both neatly to ensure an alluring visual appeal. It will take time, but definitely worth the effort as your guest are sure to be delighted.

Making Stuffed Dahi Vadas is an absolutely satisfying way to spend a Sunday afternoon! Traditional urad vada batter is innovatively stuffed with cashews and raisins before deep-frying. When soaked in water, topped with curds, and garnished with spice powders, the stuffed vadas end up as a toothsome treat that blends varied flavours and textures in every mouthful.Topping the vadas with khajur imli ki chutney and green chutney will further give an additional flavour boost.

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 changed this recipe and cut down on the oil along with the invisible fat which you get from coconut. The methi muthias added to this recipe are baked to a wonderful rich golden brown colour that are very appealing and also cut down a lot of the calories you get in the fried version. A good amount of iron and calcium is available from this hearty dish and this is sure to become your family favourite.
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