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  ... 52 53 54 55 56  ... 64 65 66 67 68 

An amalgam of green chillies, ginger and tomatoes cooked together with a traditional tempering offers a rich flavour to potatoes in this easy but tasty Bateta Nu Shaak. It is important to add a tablespoon of sugar to this preparation in order to bring out the myriad flavours. Making this dish in the microwave is not only simple but quick too. Enjoy it hot with roti, puri or a bowl of steaming ghee rice.

makai upma recipe | bhutte ki kees | healthy sweet corn upma | how to make makai upma | with 25 amazing images. makai upma recipe is a healthy quick Indian breakfast dish to have. Learn how to make healthy sweet corn upma. For sweet corn lovers, bhutte ki kees a popular street food from Indore is a must have dish. Here is an offbeat upma that will blow your boredom away. Not made of semolina, wheat or any of the standard ingredients, the makai upma is not even made of native corn. makai upma also known as bhutte ki kees is made of crushed sweet corn kernels cooked in milk and perked up with green chillies and lemon juice, along with a traditional tempering, and a garnish of aromatic coriander. This is one makai upma recipe that is sure to be enjoyed by not just adults but kids too! Traditional upma is made from rava and is not healthy. bhutte ki kees is made from sweet corn kernels. Sweet corn is rich in fibre. The high vitamin B3 – 2.61 mg / cup is known to reduce cholesterol levels in the body and in turn promote heart health. Enjoy makai upma recipe | bhutte ki kees | healthy sweet corn upma | how to make makai upma | with step by step photos.

This delicious tea-time snack from Gujarat is named so because it is shaped into cylinders using the muthi (fist). Here we have made Palak Methi na Muthia using the microwave, so it cooks much faster and easier. Each batch takes just a few minutes to prepare. Temper and serve the muthias immediately to enjoy the best aroma and texture. One thing you need to take care of, is to squeeze all the water out of the methi and spinach before adding it. If you don’t do this, the muthia will not get cooked properly and have a raw taste.

Panchamrut is tangy, sweet, sour and maharashtrian at heart! it can be served as an accompaniment or as part of the main course with phulkas.

A masaledar paneer stuffing is sandwiched between two layers of a luscious and flavorful yam mixture with tangy lemon juice and crunchy peanuts, coated with zesty green chutney and an aromatic traditional tempering, and baked till crisp in a pre-heated oven. This baked yam and paneer cake is a savory snack that can be served as a starter or a memorable tea-time treat!

Stuffed Mini Dosas are a formidable contender to samosas! When you are bored of serving the same old samosas and kachoris at high-tea, cocktail or chaat parties, try this exciting snack instead. The mini dosas are conveniently made of a green gram based batter, which requires no fermentation. To add to the crispy excitement of these dosas, they are stuffed with a succulent potato and capsicum mixture, which makes this handy-sized snack a thrilling mouthful indeed!

Some traditional preparations have a timeless appeal, and this ever-popular Gujarati subzi is a typical example. Made of five different vegetables, aromatic and flavourful methi muthia, common spices and other everyday ingredients like green chillies, ginger and coconut, the Panchkutyu Shaak is a semi-dry subzi that offers myriad flavours and textures to delight your taste buds. The generous use of coriander, coconut and fenugreek-based muthia gives the subzi a pleasant green colour and traditional flavour typical of grandma’s cooking.

Methi muthia is a popular gujarati tea-time snack, which may be steamed on fried. Here, fried muthias are added to mouth-watering coconut milk based gravy, along with fresh green peas, resulting in an irresistible accompaniment for rotis.

besan and green peas chilla | matar besan cheela | healthy besan green peas chilla | besan and green peas chilla is an Indian pancake made from besan, green peas, spices and fruit salt. Ever heard of making chillas in a microwave? Um, how do you make a pancake without a pan? We thought it worth a try, and were amazed by how easy and tasty it turned out to be. It is so hassle-free that you can actually make fresh Besan and Green Pea Chilla in front of your guests, without worrying about smoke or oil fumes! However, remember to add the fruit salt just before you make the Besan and Green Pea Chillas and mix slowly, or else they will not turn out nice and soft. Greasing the plate each time is a must so that the Besan and Green Pea Chillas don’t stick to the plate. See why this is a healthy besan green peas chilla? Besan has more good fat than whole wheat flour and also higher protein content. Rich in complex carbohydrates and with a low glycemic index, besan is good for diabetics too. Green peas are good for weight loss, good source of vegetarian protein, has insoluble fibre to relieve constipation. You can try more recipes like Khaman-Dhokla, Atta Ka Sheera, Baingan-Bhurta and many more, using your modern kitchen helper, the Microwave,to make it ever so quickly.

French beans foogath recipe | Goan style French beans foogath | healthy South Indian stir fry | Jain French beans dry sabzi | with 20 amazing images. French beans foogath, also known as French bean stir-fry, is a popular and nutritious Indian dish that showcases the versatility of French beans. This flavorful and aromatic dish is a perfect accompaniment to rice, roti, or naan. South Indian style French bean foogath is a dry steamed dish where the green beans are beautifully cooked until tender with spices like mustard seeds, urad dal, chana dal, green chilies and later finished with some curry leaves and freshly grated coconut. Goan style French beans foogath is a delicious, healthy South Indian side dish that makes a great side dish in your everyday meal. French beans foogath recipe is easy and quick to make, also go well in school/ office lunches and can be eaten with any meal. Is French Beans Foogath low in carbs ? Yes. French Beans Foogath has 8.2 grams of carbs, 3 % of RDA. Pro tips for French beans foogath. 1. Coconut provides a creamy and smooth texture that complements the crispiness of the French beans. Coconut adds a subtle sweetness that balances the bitterness of the French beans. 2. When cooked, soaked chana dal adds a soft and creamy texture to the foogath, contrasting with the crispness of the French beans. Enjoy French beans foogath recipe | Goan style French beans foogath | healthy South Indian stir fry | Jain French beans dry sabzi | with step by step photos.

Preparing the Moong aur Mooli ki Chaat does take a bit of effort, but your taste buds will prod you to go ahead with the task, because of the assured excitement! Crisp and flavourful moong dal pakodis are perked up with not one but an assortment of exciting toppings ranging from sweet and sour khajur imli ki chutney and pungent radishes to soothing curds and peppy spice powders. Now, if that does not spell excitement to your palate, what does?

Add zest to life with this bone-strengthening treat! With a bouquet of healthy ingredients including curds, fenugreek, spinach and kabuli chana, the Chana Kofta Kadhi gives your meal a protein and calcium boost. Many are unaware of the fact that excess fat hinders the absorption of calcium, so deep-frying the koftas would make the dish less effective than it can be! That is the reason why we have steamed the koftas and not deep-fried them, so you can be assured of maximum nutrient uptake. Check out our forever young diet recipes which includes healthy recipes for a glowing skin, bright vision, strong bones, beautiful hair and recipes for increasing immunity.

It may sound odd and rather lavish to use cashews as a main ingredient in gravies, but because of the abundance of cashews in the region, cashew curry is a popular and common recipe in each malvani household! Also do try other curries using cashew like Cashew, Mushroom and Makhana Curry or Drumstick and Cashew Curry .

cabbage kachumber recipe | Gujarati cabbage sambharo | fafda condiments | healthy patta gobi kachumber | with 19 amazing images. cabbage kachumber recipe | Gujarati cabbage sambharo | fafda condiments | healthy patta gobi kachumber is a yummy accompaniment which is healthy too. Learn how to make Gujarati cabbage sambharo. To make cabbage kachumber, heat the oil in a broad non-stick pan and add the mustard seeds. When the seeds crackle, add the asafoetida, curry leaves and green chillies and sauté on a medium flame for 30 seconds. Add the cabbage and salt, mix well and cook on a medium flame for 2 minutes, while stirring once in between. Add the coriander seeds powder, sugar and lemon juice, mix well and cook on a medium flame for1 minute, while stirring once in between. Serve immediately. An exciting alternative to the common kachumbers of cucumber, carrot, etc., the cabbage kachumber is a refreshing accompaniment that features shredded cabbage tempered like a traditional kachumber and perked up with lemon juice too. The addition of coriander powder enhances the experience for your taste buds adding yet another tantalising dimension to this peppy treat. This is often termed as fafda condiments and served with famous Gujarati delicacy jalebi and fafda. The fibre in the healthy patta gobi kachumber works as a digestive aid and helps prevent constipation. With not too many carbs to offer, this kachumber is a wise indulgence for weight watchers and diabetics too. The flourishing vitamin C present in cabbage is a boon to the human immune system. It helps reduce inflammation and works towards a strong heart too. Tips for cabbage kachumber. 1. Do not shred the cabbage very thin. On cooking it will shrink a little in size. 2. The sugar is optional in this recipe. We recommend all health conscious people including those suffering from high blood sugar levels, avoid the addition of sugar. 3. We have slit the green chillies to lend a mild flavour. If you wish, you can add finely chopped green chillies and relish a spicy kachumber. Enjoy cabbage kachumber recipe | Gujarati cabbage sambharo | fafda condiments | healthy patta gobi kachumber | with step by step photos.
Goto Page: 1 2 3 4 5  ... 52 53 54 55 56  ... 64 65 66 67 68