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. 

Goto Page: 1 2 3 4 5  ... 44 45 46 47 48  ... 64 65 66 67 68 

Everybody loves samose, but the moment somebody hears the word, it is potatoes that come to mind. Surprise your family and friends with this off-beat samosa, made with a stuffing of beaten rice and sprouted green peas, flavoured perkily with green chillies, coriander and other ingredients. A squeeze of lemon gives the stuffing a tangy tinge, making it all the more enjoyable. We have used samosa pattis to make the Poha and Sprouted Vatana Samosa, to make things a bit easier. However, samosa pattis get cooked very fast, so fry the samosas on a medium flame to avoid them from getting burnt before the stuffing gets cooked properly. Try other samosa recipes like Hariyali Samosa and Chinese Samosa .

Soya vegetable medley, a tongue-tingling, spicy vegetable dish, which makes you feel stronger thanks to the immunity boost that the protein-rich soya chunks proffer! besides soya, coconut milk is also a good source of proteins; however it is high in fat too, making this an apt dish for athletes and others who want to build their muscles.

Potatoes and pumpkin (petha) are favourite vegetables of the Rajasthanis and feature in different ways in their meals. Aloo Pethe ka Saag cooked with whole spices and curds can be relished with plain or stuffed puris. The addition of fennel gives this vegetable its characteristic Rajasthani flavour.

This bite-sized savoury snack is a perfect sunday evening treat when kand is in season. It is sure to earn you everybody’s praise and love! what else can you expect out of a mildly-spiced mixture of coriander, chana dal and coconut, sandwiched between slices of steamed purple yam, and baked to perfection?!

toovar methi na dhokla recipe | tuvar dal dhokla | healthy Gujarati arhar fenugreek leaves dhokla | with 35 images. toovar methi na dhokla is a healthy Gujarati farsan with no fermentation required. Learn to make tuvar dal dhokla. toovar methi na dhokla looks so smart that it literally lures the diners to try it! and, once they try it, they just cannot stop with one because it is so tasty. The liberal use of chillies makes it appealing to spice lovers, while the goodness of toovar dal and methi makes tuvar dal dhokla a must to the health-conscious as well. However, don’t underestimate this toovar methi na dhokla recipe — does needs a bit of practice to perfect it! Toor dal is rich in proteins, the building block of good health. High in fiber, diabetic and heart friendly. So go ahead and enjoy tuvar dal dhokla without any guilt. Enjoy toovar methi na dhokla recipe | tuvar dal dhokla | healthy Gujarati arhar fenugreek leaves dhokla | with step by step photos.

palak and dudhi muthia recipe | doodhi palak na muthiya | healthy lauki spinach dumplings | with 29 amazing images. doodhi palak na muthiya is a fist-shaped steamed snack that's much-loved by the Gujaratis. Learn how to make palak and dudhi muthia recipe | doodhi palak na muthiya | healthy lauki spinach dumplings | This palak and dudhi muthia recipe is super delicious and easy to make. Muthia's are mostly steamed and very nutritious but, you can even fry them to make a crispy evening snack. Here we have made these healthy lauki spinach dumplings by using whole wheat and besan flour. palak and doodhi muthia is rich in phosphorus, vitamin B1, fibre, magnesium. healthy lauki spinach dumplings are diabetics, kidney and heart friendly and also good for weight loss. pro tips to make palak and dudhi muthia: 1. Adding baking soda in the mixture makes the muthias softer. 2. Enjoy the muthias hot to enjoy its best flavours. 3. Instead of palak you can also add methi leaves in the mixture. Enjoy palak and dudhi muthia recipe | doodhi palak na muthiya | healthy lauki spinach dumplings | with detailed step by step photos.

batata bhaji recipe | Maharashtrian batatyachi bhaji | sukha aloo sabzi | dry potato sabzi | with 20 amazing images. batata bhaji recipe | Maharashtrian batatyachi bhaji | sukha aloo sabzi | dry potato sabzi is a simple everyday fare. Learn how to make Maharashtrian batatyachi bhaji. To make batata bhaji, heat the oil in a non-stick kadhai, add the garlic and sauté on a medium flame for 45 seconds. Add the mustard seeds and cumin seeds and sauté for a few seconds or till they crackle. When the seeds crackle, add the onions, green chillies and curry leaves and cook on a medium flame for 2 to 3 minutes or till they turn light brown in colour. Add asafoetida, salt, turmeric powder, potatoes and 1½ tbsp of coriander, mix well and cook on a medium lame for 1 to 2 minutes. Serve hot garnished with the remaining coriander. The simplicity is what lures one to this recipe! So easy yet unbelievably flavourful, the sukha aloo sabzi is a no-fuss preparation of potatoes perked up with the traditional Maharashtrian tempering of cumin seeds, mustard seeds curry leaves, garlic and green chillies. This dry potato sabzi when served with puri or chapati makes a meal in itself. Many of us carry this combination often in our dabba. Accompany it with dry garlic chutney to make a complete the Maharashtrian thali. If you like Maharashtrian batatyachi bhaji, we have an entire range of other Maharashtrian sabzis too. Try your hand at day to day vegetable like Methi Pitla to very popular bharli vangi. Tips for Maharashtrian batatyachi bhaji. 1. Maharashtrian batatyachi bhaji is also served with curds. 2. Don't overcook the potatoes. 3. If you enjoy a spicy sabzi, finely chop the green chillies instead of adding slit green chillies. Enjoy batata bhaji recipe | Maharashtrian batatyachi bhaji | sukha aloo sabzi | dry potato sabzi | with step by step photos.

bread bhajiya recipe | crispy Indian bread bhajiya | instant bread bhajia | leftover bread recipe | with 17 amazing images. bread bhajiya recipe | crispy Indian bread bhajiya | instant bread bhajia | leftover bread recipe is a crunchy hot snack which can be enjoyed at any time of the day. Learn how to make instant bread bhajia. To make bread bhajiya, remove the crust from all the bread slices. Tear the bread into very small pieces, add into a deep bowl along with all the remaining ingredients and ¼ cup of water and mix well till smooth. Heat the oil in a deep non-stick kadhai and drop spoonfuls of the mixture in hot oil using your fingers and deep-fry, a few at a time, on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve the bread bhajias immediately with tomato ketchup. Instant bread bhajia is a quick and easy Indian snack. This tasty leftover bread recipe, made with a spicy batter of besan, crumbled bread, onions, green chillies is superb for Evening Tea Snacks, especially on wet monsoon days. To get perfect crispy Indian bread bhajiya, deep-fry as soon as the mix is ready, to prevent it from becoming watery. Serve them with tomato ketchup or green chutney. Tips for bread bhajiya. 1. The batter has to be of dropping consistency and not of pouring consistency like dosa. 2. If the batter has become thin, then add a tbsp. of besan. 3. Additionally, you can add rice flour or a tbsp of hot oil to bread bhajiya recipe batter to make them extra crispy. 4. To get super crispy bread bhajiyas always chop the onions finely. 5. If the oil is too hot bhajiyas will cook too fast and will not be crispy; if oil is not hot enough bhajiyas will be greasy. You have to constantly adjust the heat as needed while frying. Enjoy bread bhajiya recipe | crispy Indian bread bhajiya | instant bread bhajia | leftover bread recipe | with step by step photos.

This is a different way of adding fruits to your diet. Ripe diced pineapple is cooked with an aromatic blend of spices and simmered in coconut milk. The iron and the fibre levels in this curry are good and the coconut adds to the protein and energy content. If you are not fond of pineapple, add a cup of mixed vegetables like peas, carrots, potatoes to the same gravy, and you can also throw in a few cubes of pineapple, if you like. You can also try these recipes with pineapple, Pineapple Raita and Pineapple, Capsicum and Tomato Sabzi .

dashmi roti recipe | Maharashtrian savoury dashmi roti | healthy Maharashtrian dashmi roti | with 29 amazing images. dashmi roti recipe | Maharashtrian savoury dashmi roti | healthy Maharashtrian dashmi roti is an aromatic roti made with commonly available ingredients. Learn how to make Maharashtrian savoury dashmi roti. To make dashmi roti, combine all the ingredients in a deep bowl and knead into a semi-stiff dough using enough water. Divide the dough into 5 equal portions and roll out each portion into a 175 mm. (7") diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook each roti, using a little oil, till it turns golden brown in colour from both the sides. Serve with til chutney, achaar and curds. An all-time favourite Maharashtrian savoury dashmi roti is made with a dough of whole wheat flour and besan flavoured with a variety of spice powders. It is easy to prepare since it makes use of readily-available spice powders, but is super tasty too! You can also serve this dashmi roti with peanut chutney powder, quick mango chunda, Green Chilli Thecha or Red Chilli Thecha without preparing any elaborate side dishes, which makes it a popular choice to prepare for dinner after a busy day at work. However, this roti is best served within 3 to 4 hours. Made with a combination of whole wheat flour and besan, this healthy Maharashtrian dashmi roti is a nourishing pick for all – be it for healthy individuals or a diabetic or a heart patient. Serve it with a healthy raita like mint raita or a kala chana amti to make an authentic Maharashtrian meal. Enjoy dashmi roti recipe | Maharashtrian savoury dashmi roti | healthy Maharashtrian dashmi roti | with step by step photos.

Spicy Spinach Dumplings, the bright green colour of this wholesome snack appeals to all our good senses! We have used the technique of steaming instead of frying to make this a low-calorie evening snack that provides only 96 calories per serving. So, you can have 4 dumplings with healthy green chutney to make a snack amounting to less than 100 calories! Spinach is a treasure chest of essential vitamins like folic acid and vitamin A, which is essential of growth, maintenance and vitality.

Creamy khoya dotted with juicy green peas, ah! khoya mutter is the perfect choice for those who love creamy, buttery, stuff, and goes very well with a savoury roti, puri or paratha. Cooking the khoya with spices does away with its raw taste while retaining its sumptuous texture and flavour. Fennel seeds powder is another intelligent addition to this preparation, as it imparts a unique aroma that lures the diner.

The raw mango is so closely associated with the indian cuisine,that almost every community has an array of recipes-especially pickles-that employ this seasonal treasure. Here is a typical south indian recipe.

A Rajasthani meal without baati is considered incomplete! Understandably, there are several traditional as well as innovative and new recipes of baati that are prepared in the region. Here is a lip-smacking version of Masala Baati made with a flavourful stuffing of green peas. Note that the baatis are cooked in boiling water and cooled before deep-frying. Do not try to skip this step as the baatis will not taste authentic, and might also disintegrate in the oil.
Goto Page: 1 2 3 4 5  ... 44 45 46 47 48  ... 64 65 66 67 68