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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A delectable accompaniment ready in minutes! carrots and capsicum, sautéed lightly with mustard seeds and tossed in a spicy masala—that’s it! remember that the crunchiness of the vegetables is the unique selling proposition of gajar marcha nu sambhaariyu. So, never overcook the veggies, and consume it fresh before the crispiness sags away! it tastes best when made fresh and can be stored for 4 to 5 days when refrigerated.

gehun ki Bikaneri khichdi recipe | Rajasthani gehun ki khichdi | wheat and moong dal khichdi | with 35 amazing images. gehun ki Bikaneri khichdi recipe | Rajasthani gehun ki khichdi | wheat and moong dal khichdi is a daily fare in Rajasthan. Learn how to make Rajasthani gehun ki khichdi. To make gehun ki Bikaneri khichdi, clean, wash and soak the whole wheat with enough water in a deep bowl overnight. Drain and keep aside. Clean, wash and soak the yellow moong dal in enough water in a deep bowl for 2 hours. Drain and keep aside. Blend the wheat to a coarse paste in a mixer without using any water. Keep aside. Heat the ghee in a pressure cooker, add the cumin seeds, green chillies and asafoetida and sauté on a medium flame for 30 seconds. Add the coarsely crushed wheat and yellow moong dal and sauté on a medium flame for 2 minutes. Add the salt and 3½ cups of hot water, mix well and pressure cook for 6 whistles. Allow the steam to escape before opening the lid. Serve immediately. Rice not being native to Rajasthan, the people there prefer to use wheat, bajra and jowar even for making typical rice dishes like khichdi and raab. Rajasthani gehun ki khichdi is one such innovative khichdi recipe adapted to use wheat. Hailing from Bikaner, as the name suggests, the gehun ki Bikaneri khichdi is a wholesome and nutritious combination of wheat and moong dal that has a fabulous flavour despite employing minimal spices! The traditional use of ghee in the tempering and the aroma of crackling jeera in it is truly enticing. The coarse wheat, spiced with only slit green chillies, when cooked gives a meal that warms your soul. This wheat and moong dal khichdi is a perfect winter comfort food. Enjoy this sumptuous khichdi with curds, ghee and a spicy mango pickle. Tips for gehun ki Bikaneri khichdi. 1. Whole wheat is difficult to cook and so has to be soaked overnight. If you want to make for dinner, ensure you soak it to for at least 10 to 12 hours. 2. Blend the soaked and drained wheat into a coarse mixture only. This will lend a good texture to the khichdi. 3. Serving the khichdi is very important, else it might thicken with time. 4. You can also add ¼ tsp of turmeric powder before pressure cooking. Enjoy gehun ki Bikaneri khichdi recipe | Rajasthani gehun ki khichdi | wheat and moong dal khichdi | with step by step photos.

kand na bhajia recipe | Indian ratalu bhajiya | Gujarati snack recipe | with 18 amazing images. kand na bhajia recipe | Indian ratalu bhajiya | Gujarati snack recipe is a simple which can be made and served in a jiffy. Learn how to make Indian ratalu bhajiya. To make kand na bhajia, dip each slice of yam into the batter so that the slices are evenly coated from all the sides. Remove and sprinkle a pinch of coriander seeds, black pepper powder and sesame seeds on top of the batter-coated yam slices. Heat the oil in a kadhai and deep-fry a few slices at a time till they turn golden brown in colour from both the sides. Drain on absorbent paper and serve immediately with the chutney of your choice. Like all traditional bhajias, Indian ratalu bhajiya is also made by deep-frying thin slices of purple yam dipped in a gram flour batter. The mild sweetness of the kand is perfectly balanced with the spiced besan batter in kand na bhajia. However, the crushed coriander seeds, sesame seeds and the freshly-ground pepper powder that are added just before frying gives it an edge over its counterparts! Serve this Gujarati snack recipe on a rainy day, accompanied by a cup of piping hot masala chai or instant coffee to enhance the experience. Alternatively green chutney is an accompaniment to all fried snacks which everyone enjoys dipping into. Tips for kand na bhajia. 1. Remember to cut thin slices of kand, else they might not cook well while frying. 2. This batter can also be used for making banana bhajia or aloo bhajia. Enjoy kand na bhajia recipe | Indian ratalu bhajiya | Gujarati snack recipe | with step by step photos.

achari dip recipe | healthy achar dip | Indian achari dip | with amazing 15 images. achari dip recipe is an Indian dip made with a base of curds, tempered with five aromatic spices, perked up with coriander and green chillies, and chilled to a pleasant temperature. This lip-smacking achari dip will make your taste buds tingle with joy. The achari dip is really quick and easy to make. All you need to do is hang the curd well in advance and keep aside. Further, take oil in a small pan, add fennel seeds, mustard seeds, cumin seeds, methi seeds, kalonji, asafoetida and cook them for a while. Once cooked, let them cool. Transfer to a mixing jar along with coriander leaves, green chillies, powdered sugar and little water and blend everything well. Next, combine hung curd with the prepared achari mixture, whisk well. Make sure it has no lumps. Your achari dip is ready. Refrigerate achari dip for one hour and serve chilled with whole wheat methi khakhras, cucumber sticks and carrot sticks. See why we think this is a healthy achar dip? Made from curds, coriander and Indian spices, this is a perfect accompaniment. Curds help in digestion as it has very good bacteria. They help in weight reduction, good for your heart and build immunity. If you are on a weight loss schedule, then use low fat curds. You can skip the sugar in the recipe as its there to offset the sourness of curd. This healthy achar dip is also nice to serve at parties to complement starters like Kebabs and Tikkis. Enjoy achari dip recipe | healthy achar dip | Indian achari dip | with detailed step by step photos and video below.

soya khaman dhokla recipe | instant soy khaman dhokla | folic acid and protein rich dhokla | with 30 images. soya khaman dhokla is a nice Gujarati snack to have for your kids too. Learn how to make instant soy khaman dhokla. soya khaman dhokla brings a healthy twist to the traditional favourite by combining soya flour with the gram flour used to make the batter. This peps up the iron content of this desi snack. Remember that the consistency of the batter and perfection in tempering are two keys to the success of instant soy khaman dhokla, so pay attention to these aspects. We have used soya flour in soya khaman dhokla as it has lots of protein, iron and folic acid which increases our haemoglobin levels. To check if your soya khaman dhokla is cooked properly, insert a toothpick into the dhokla and see if it comes out clean. Enjoy soya khaman dhokla recipe | instant soy khaman dhokla | folic acid and protein rich dhokla | with step by step photos.

A very different and unusual pickle from the kitchens of South India, the Drumstick Pickle is perfectly spiced and 100% sure to tickle your taste buds. Sautéed drumstick pieces are allowed to marinate in a tangy and spicy base that includes tamarind pulp, asafoetida and a freshly-ground masala powder that lends the pickle strong hints of fenugreek and mustard. As the pickle marinates for a day or two, you will find that the drumstick mingles well with the spices to give you a really exhilarating pickle. If you believe that the right accompaniments make your meal complete, try your hand at other delicious ones like the Quick Carrot and Capsicum Pickle and the Spicy Lemon Pickle .

eggplant bhajiya recipe | brinjal bhajiya recipe | baingan bhajia | with 24 amazing images. Whether you're a vegetarian or simply looking for a new and exciting recipe to try, baingan bhajia is sure to satisfy your cravings.Learn how to make eggplant bhajiya recipe | brinjal bhajiya recipe | baingan bhajia | baingan bhajia, or eggplant fritters, is a popular Indian snack or side dish renowned for its crispy exterior and soft, flavorful interior. These fritters are made by dipping slices of eggplant in a spiced chickpea flour batter and deep-frying them until golden brown. The combination of the eggplant's slightly bitter flavor with the spicy, tangy batter creates a truly addictive taste. baingan bhajia is best served hot with a side of mint chutney or tomato ketchup. They are a perfect accompaniment to a variety of Indian meals, including rice, dal, and Roti. These fritters can also be enjoyed as a standalone snack or appetizer. On a rainy day you can also enjoy other bhajias like Moong Dal Pakoda , Dabeli Bhajiya , Kela Bhajia or Crispy Potato Bhajias. pro tips to eggplant bhajiya : 1. Adding a pinch of baking soda to the batter will help the fritters puff up and become even crispier. 2. Fry the fritters in small batches to avoid overcrowding the pan, which can lower the oil temperature and result in soggy fritters. 3. Soak the brinjal slices in enough water to prevent them from becoming dark. Enjoy eggplant bhajiya recipe | brinjal bhajiya recipe | baingan bhajia | with detailed step by step photos.

quick carrot and capsicum pickle recipe | gajar shimla mirch ka achar | instant carrot capsicum pickle | quick Indian pickle | with 14 amazing images. To make quick carrot and capsicum pickle, combine the masala mixture, carrot and capsicum in deep a bowl and mix well. In a microwave safe bowl, add the mustard oil and microwave on high for 2 minutes. Pour the hot oil over the carrot and capsicum masala mixture and mix well. Cover it with a lid and microwave on high for 30 seconds. Cool completely, serve immediately or store in an air-tight container and refrigerate till use. Quick pickles like this always come in handy when your taste buds yearn for a bit of fun, but you don’t have the patience to make a traditional pickle that involves maturing, drying, etc. This gajar shimla mirch ka achar is a classic example of this. Although it takes very little time to prepare, this unique instant carrot capsicum pickle has a very exhilarating flavour, thanks to a masala mixture that combines a couple of seeds and spices. You can especially notice the brilliant flavours of split mustard seeds and split fenugreek seeds in this quick Indian pickle. You can make a small batch of this quick carrot and capsicum pickle and store it in the refrigerator in a dry and clean airtight container for 3 to 4 days. In the quest for quick and easy accompaniments, try the Instant Mango Pickle and the Instant Chilli Pickle too. Tips for quick carrot and capsicum pickle. 1. The carrot and capsicum strips are best when they are cut into thin strips. 2. While we have used mustard oil in this recipe as it is the best option to make pickles, if you don’t have you can opt for any other oil. 3. Ensure that the mustard oil is hot enough before you add it to the spices, so that the oil absorbs the flavours of the spices well and mix with carrot and capsicum. Enjoy quick carrot and capsicum pickle recipe | gajar shimla mirch ka achar | instant carrot capsicum pickle | quick Indian pickle | with step by step photos.

buttermilk rasam recipe | South Indian mor rasam | healthy curd rasam | with 39 amazing images. Unique South Indian mor rasam recipe made using freshly grounded masala. Learn how to make buttermilk rasam recipe | South Indian mor rasam | healthy curd rasam | buttermilk rasam is a ‘light’, moderately spicy rasam It tastes best when drunk as it is, while it can also be served with rice and a spicy curry. Mor Rasam (Buttermilk Rasam), a unique South Indian rasam variety which is special in. Very simple to make rasam using buttermilk and freshly ground spices. A very unique variety of rasam which doesn’t include the usual ingredients like tamarind, tomato, dal etc. Rasam is usually served with hot steaming rice or we can serve as a soup. Its perfect if you plan for a quick lunch or dinner. Tips to make buttermilk rasam recipe: 1. Use fresh curd to make buttermilk. 2. Remove from the flame then add buttermilk to prevent the rasam from curdling. 3. Instead of toovar dal you can use moong dal. Enjoy buttermilk rasam recipe | South Indian mor rasam | healthy curd rasam | with detailed step by step photos.

quinoa muthia recipe | quinoa vegetable muthia | Gujarati muthia with doodhi | with 35 amazing images. quinoa muthia recipe | quinoa vegetable muthia | Gujarati muthia with doodhi is a Gujarati snack with a twist. Learn how to make quinoa vegetable muthia. To make quinoa muthia, squeeze out all the excess water from the bottle gourd. Combine the quinoa flour, besan, semolina, bottle gourd, 1 tsp oil, green chilli paste, soda, ¼ tsp of asafoetida, turmeric powder, sugar, lemon juice and salt in a deep bowl, mix well and knead into a soft dough using ¼ cup of water. Apply ¼ tsp of oil on your hands and divide the mixture into 4 equal portions. Shape each portion into approximately 150 mm. (6”) length and 25 mm. (1”) in diameter cylindrical roll. Arrange 2 rolls on a greased sieve and steam in a steamer for 12 minutes or till a knife inserted into the muthia comes out clean. Repeat step 5 to steam 1 more batch. Remove, cool slightly and cut into 25 mm. (1“) slices using a sharp knife. Keep aside. For the tempering of Gujarati muthia with doodhi, heat the remaining 6 tsp of oil in a broad non-stick pan and add the mustard seeds, sesame seeds, curry leaves, and remaining ¼ tsp of asafoetida and sauté on a medium flame for a few seconds. Add the muthia pieces and sauté on a medium flame for 3 to 4 minutes. Serve immediately garnished with coriander. Muthia is an all-time favourite snack of the Gujaratis. A spiced dough is shaped into cylinders by gripping the dough between the palms, which is what gives it the name ‘muthia’ or fist. While muthia is traditionally made with besan and rava, here we added quinoa flour to the Gujarati muthia with doodhi, to make it a stronger team! These quinoa vegetable muthia are then steamed and tempered with seeds and curry leaves to get an aromatic and delectably tasty treat. You are sure to enjoy the homely taste and amazing mouth-feel of this snack! Serve it hot and fresh with a peppy garnish of coriander. Try other muthia variants like the Methi Muthias or Mooli Muthia. Tips for quinoa muthia. 1. Use soda from a packet which is unopened or recently opened for best soft muthia. 2. The dough has to be soft and not stiff. 3. Remember to cool the muthia before making slices. Enjoy quinoa muthia recipe | quinoa vegetable muthia | Gujarati muthia with doodhi | with step by step photos.

besan chilla sandwich recipe | bread chilla sandwich | Indian pudla sandwich | cheela sandwich tiffin recipe | besan chilla sandwich recipe | bread chilla sandwich | Indian pudla sandwich | cheela sandwich tiffin recipe is a filling snack for growing kids. Learn how to make bread chilla sandwich. To make besan chilla sandwich, first make the chila. Combine all the ingredients along with approx. ¾ cup of water in a deep bowl and mix very well till no lumps remain. Heat a non-stick tava (griddle) and grease it lightly using oil. Pour a ladleful of the batter on it and spread it in a circular motion to make a 100 mm. (4”) diameter circle. Smear a little oil over it and along the edges and cook on a medium flame till the chila turns brown in colour. Flip over and cook on the other side as well. Repeat steps 2 to 5 to make 6 more chilas. Keep aside to cool completely. Then to make bread chilla sandwich, place 2 bread slices on a clean, dry surface, apply little butter on it, place 1 chila on a bread slice, spread 1 tbsp of tomato ketchup evenly over it and finally cover with another buttered bread slice with the buttered side facing downwards. Cut the sandwich diagonally into 2 pieces. Repeat steps 1 and 2 to make 6 more sandwiches. Wrap them in an aluminium foil and pack in a tiffin box. It is surprising how two contrasting items – traditional chila and whole wheat bread slices – work well in harmony to create a satiating sandwich! While you are sure to have had chila before, you would never have thought of using it as the stuffing for sandwich to make bread chilla sandwich! Interestingly, the rustic flavour of besan, the crunch of veggies like tomatoes and onions, and mild spice powders used to flavour the chila act as a nice filling for the sandwich, somewhat like the patties in a burger! While chila by itself might dry up when packed for tiffin, the cheela sandwich tiffin recipe remains moist and flavourful for at least four hours, so it can be comfortably packed in the snack box. Along with Indian pudla sandwich, pack some banana pepperw afers in another tiffin for a crunchy bite. Tips to make besan chilla sandwich. 1. You can use regular white bread slices instead of whole wheat. 2. You can also spread green chutney after applying butter on the bread slices. 3. You can also use toasted bread slices instead of plain bread slices to make sandwich. Enjoy besan chilla sandwich recipe | bread chilla sandwich | Indian pudla sandwich | cheela sandwich tiffin recipe | with step by step photos.

semiya upma recipe | vermicelli upma | semiya upma Kerala style | seviyan upma | with 17 amazing images. semiya upma recipe | vermicelli upma | semiya upma Kerala style | seviyan upma is a popular breakfast recipe, which is an everyday fare as well made and served on occasions too. Learn how to make semiya upma Kerala style. To make semiya upma, combine the vermicelli, ½ tsp of oil, salt and 2 cups of hot water in a bowl and mix well. Cover and keep aside for about 8 to 10 minutes or till the vermicelli turns soft. Drain and keep aside. Heat the remaining 2 tsp of oil in a broad non-stick pan and add the mustard seeds and urad dal. When the seeds crackle, add the onions and green chillies and sauté on a medium flame for 1 to 2 minutes. Add the vermicelli, coriander, lemon juice and a little salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve the semiya upma hot with coconut chutney. Sevaiya is a South Indian term used for vermicelli. semiya upma Kerala style is a variation of the popular and common South Indian upma recipe, using vermicelli instead of semolina. The tempering remains the same, which is using mustard seeds and urad dal. Kids and adults alike love the silky texture and noodle-like appearance of vermicelli, so the vermicelli upma is sure to be an instant hit with the whole family. If you are making it for kids, it is better to avoid the use of chopped green chillies and use lesser quantity of green chilli paste. What is more, this Semiya Upma snack is also easy to prepare and so a good choice when you need to prepare a meal within minutes after a long day of work! While this snack needs no accompaniment, but if you wish you can serve it with coconut chutney for a complete South Indian experience. Tips for semiya upma. 1. Ensure to use hot water for cooking vermicelli. This reduces the cooking time. 2. If you wish you can use the whole vermicelli or break it into pieces for convenience. 3. Cool it well and pack if you are carrying it to work. We suggest you consume it within 3 to 4 hours. Enjoy semiya upma recipe | vermicelli upma | semiya upma Kerala style | seviyan upma | with step by step below.

sambhariyu shaak recipe | Gujarati stuffed mixed vegetables | sambhariya shaak | Gujarati bharelu shaak | sambhariyu shaak in pressure cooker is a traditional guajarati stuffed vegetable dish. Learn how to make Gujarati stuffed mixed vegetables. The highlight of this Gujarati bharelu shaak is its stuffing made with a combination of coconut, coriander and besan along with a host of spices. In this recipe we have used this stuffing to stuff only the tendli and brinjal, but if you wish you can stuff the potatoes as well. To make sambhariyu shaak, first make the stuffing. Combine grated coconut, coriander, coriander-cumin seeds powder, chilli powder, ginger-green chilli paste, sugar, turmeric powder, salt and besan and mix well. Then prepare the vegetables and temper the sabzi. Remove the ends of the tendli and the brinjals stalks. Make a vertical slit to the tendli and criss-cross slits to the brinjals. Stuff the tendli and brinjals with a little stuffing. Combine the stuffed tendli, stuffed brinjal, sweet potatoes, baby potatoes and the remaining stuffing in a deep bowl, mix well and keep aside. Heat the oil in a pressure cooker; add the asafoetida and sauté on a medium flame for a few seconds. Add the vegetable mixture and ¼ cup of water, mix well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Serve hot. Gujarati stuffed mixed vegetables is one of the most preferred sabzi made for Sunday lunch in many households in Gujarat. While you can make stuffed aloo or stuffed bhindi solely, here’s an option with mixed vegetables which includes brinjal, baby potatoes, sweet potatoes and tendli. This dish can be customised to your liking by using any vegetables that you and your family prefer. However, the vegetables are to be selected carefully to make sure they look good and get cooked evenly. Pressure cooking is the easiest method to make this sambhariyu shaak in pressure cooker as it uses less oil, takes less time and cooks evenly. To believe it that it tastes just as the authentic shaak made on a slow flame in a kadhai, try it out! Tips for sambhariyu shaak. 1. Make sure that the slits in the tendli and brinjal only cover 50% of the vegetable length. Too deep slits might break open the vegetable while pressure cooking. 2. Make sure you add the besan in the filling to make the veggies dry. 3. Use of freshly grated coconut is highly recommended for the traditional taste. 4. Buy brinjals of small to medium size which will pair well with the rest of the veggies. 5. Make the stuffing first and then peel and prepare the vegetables as most of these vegetables turn black on exposure to air. Enjoy sambhariyu shaak recipe | Gujarati stuffed mixed vegetables | sambhariya shaak | Gujarati bharelu shaak | with step by step images.

Curd is probiotic and said to calm the stomach acids. We have made the classic South Indian curd rice using brown rice instead of white rice, as it is better for those suffering from acidity. A tempering of mustard seeds and urad dal adds flavour and crunch to the curd rice, making it a soothing but tasty dish. You can comfortably enjoy small portions of the Curd Brown Rice occasionally if curd suits you. Try other stomach-friendly recipes like Kaddu ka Bharta and Hariyali Dal .
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