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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vegetable kalvan recipe | Maharashtrian healthy sabzi | bhaji cha kalvan | how to make veg kalvan | with 33 amazing images. vegetable kalvan recipe | Maharashtrian healthy sabzi | bhaji cha kalvan | how to make veg kalvan is a sabzi with common ingredients, but with a delightful aroma and flavour. Learn how to make veg kalvan. To make vegetable kalvan, heat 2 tsp of oil in a deep non-stick pan, add the curry leaves, onions, ginger and garlic and sauté on a medium flame for 3 minutes. Add the coconut and sauté on a medium flame for 1 minute. Add the tomatoes, turmeric powder, chilli powder and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Cool the mixture completely and blend in a mixer to a smooth paste. Keep aside. Heat the remaining ½ tsp of oil in a deep non-stick pan and add the cumin seeds and asafoetida and sauté on a medium flame for a few seconds. Add the prepared paste, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Add the milk, sugar, salt and 1 cup of water, mix well and cook on a medium flame for 5 minutes, while stirring occasionally. Add the vegetables, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Serve hot garnished with coriander. There is something great about this bhaji cha kalvan... it seems homely and special at the same time! Indeed, this authentic Maharashtrian delicacy is an all-time favourite. The Maharashtrian healthy sabzi features an assortment of veggies cooked in an onion-tomato, roasted coconut and spice based gravy. Roasting the coconut heightens the aroma and taste of the spice paste, giving the kalvan its characteristic taste. This veg kalvan has a bountiful of nutrients and antioxidants to help in fighting immunity and reducing inflammation. The fibre from the veggies are a ladder to maintaining digestive health as well as heart health. If you like veg kalvan, pair it with whole wheat chapatis for a truly soul-warming meal. for a truly soul-warming meal. Tips for vegetable kalvan. 1. You can also add chopped and boiled potatoes and boiled cauliflower florets to this kalvan recipe. 2. For an authentic flavour and taste, we recommend that you make the paste fresh and not too much in advance. 3. If you are serving the sabzi later, you may have to add little water and adjust the consistency before reheating. Enjoy vegetable kalvan recipe | Maharashtrian healthy sabzi | bhaji cha kalvan | how to make veg kalvan | with step by step photos.

Kumror Chhokka is a delectable Bengali subzi made with potatoes and pumpkin, teamed up with snake gourd and kabuli chana. A tempering of panch phoron and other spice powders boost the flavour and aroma of these veggies, giving you a tasty subzi that goes well with rotis as well as rice. The best part is that the Kumror Chhokka is also very easy to make, so you can choose to make it on any regular day. Try other Bengali recipes like Musur Dal and Papaya Tarkari .

chola dal dhokla recipe | Indian palak chola dal dhokla | healthy chola methi na dhokla | split cow pea dhokla | with 24 amazing images. chola dal dhokla recipe | Indian palak chola dal dhokla | healthy chola methi na dhokla | split cow pea dhokla is a healthy pick-me-up snack with an attractive hue and pleasing taste. Learn how to make Indian palak chola dal dhokla. To make chola dal dhokla, combine the chola dal, spinach, fenugreek leaves, dill leaves and ginger-green chilli paste and blend in a mixer to a smooth paste using ½ cup of water. Transfer it in a deep bowl, add the asafoetida and salt and mix well. Just before steaming, add the fruit salt and 2 tsp of water over it and mix gently. Pour batter into a 175 mm. (7") diameter greased thali and spread it in a circular motion to make an even layer. Steam the dhoklas in a steamer for 12 minutes or till the dhoklas are cooked. Cool slightly and cut it into 18 square pieces. Serve immediately garnished with coriander. Loaded with greens, this quick and easy healthy chola methi na dhokla gives you a burst of nutrients – fibre, vitamin A and proteins. We have made use of chola dal, which is not so commonly used in everyday cooking despite being so healthy. Together with greens like spinach, fenugreek leaves and dill, it makes a very, very tasty snack. With 132 calories per serving (4 to 5 pieces), this Indian palak chola dal dhokla can be included in a diabetic, healthy heart and obesity diet. You can also pair it with a bowlful of nourishing vegetable and basil soup to make a light dinner. Be generous with the garnish of coriander leaves as it gives the split cow pea dhokla a flavourful and aromatic boost. You can also try recipes like Moong Dal Dhokla, Mixed Fruit Chaat and Sprouts Dhokla. Tips for chola dal dhokla. 1. Add the fruit salt just before steaming, else the dhokla might not turn fluffy. 2. Remember to cool the dhoklas before cutting into pieces. This is necessary to get uniform pieces. Enjoy chola dal dhokla recipe | Indian palak chola dal dhokla | healthy chola methi na dhokla | split cow pea dhokla | with step by step photos.

Ginger Pachdi is an appetizing South Indian accompaniment that combines the pungency of ginger with the tanginess of tamarind and the rustic sweetness of jaggery. Being sweet, sour and spicy, this chutney-like accompaniment is sure to make you eat an idli or dosa more than you usually do! Once the chutney is cooked, pour the tempering of mustard seeds, curry leaves and red chillies over it. Do not add it earlier while cooking, because adding it in the end retains the crispness of the mustard seeds and curry leaves, improving the mouth-feel and aroma of the Ginger Pachdi. You can make a batch of this chutney and keep it for 4-5 days. You might also like to try other South Indian accompaniments like Mysore Chutney and Malgapodi .

Vaingya Ambot is a tongue-tickling preparation of brinjals, cooked with tamarind and dal. Tamarind together with a paste of coconut and red-chillies gives this dish a wonderfully tangy and spicy flavour. A dash of spice powders and a tempering of mustard seeds and asafetida add to the taste and aroma. Onions, sautéed with the tempering, give the Vaingya Ambot a rich taste and nice crunch too. This sour and spicy vegetable dish is made with minimal coconut and oil, to make it healthy. Serve it hot with rice , rotis , idlis or dosas .

buckwheat pancakes recipe | gluten free buckwheat pancake | kuttu pancake - diabetic snack | with 28 amazing images. tasty healthy Indian buckwheat pancakes is an Indian style chilla which is nutritious and tasty at the same time. Learn how to make tasty healthy Indian buckwheat pancakes. In this Indian buckwheat pancakes, the not-so-common buckwheat combines with sour low-fat curds and bottle gourd to make iron and fibre-rich gluten free buckwheat pancake. To make buckwheat pancakes, combine the buckwheat and curds with 2 tbsp of water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 1 hour. Blend the buckwheat-curds mixture to a coarse mixture without using any water. Transfer the coarse mixture into a deep bowl, add the ginger-green chilli paste, coriander, turmeric powder, asafoetida, bottle gourd, salt and 1 tbsp of water and mix well. Keep aside. Heat a non-stick tava (griddle) and grease it using 1/8 tsp of oil. Pour a ladleful of the batter on it and spread in a circular motion to make 100 mm. (4”) diameter thick circle. Cook, using 1/8 tsp of oil, till it turns light brown in colour from both the sides. Repeat steps 4 to 6 to make 7 more pancakes. Serve immediately with mint and onion chutney. These kuttu pancake - diabetic have 1.7 g per pancake and thus are a good option as a diabetic snack and also for women with PCOS who intend to achieve weight loss target. Fiber aids in managing blood sugar levels. Buckwheat is also a complete vegetarian food. It has all the 9 essential amino acids which most other grains don’t have. Benefit from 2.1 g of protein per pancake and nourish your cells and tissues. This gluten free buckwheat pancake is a good option for those who cannot tolerate gluten also. Have snack tasty healthy Indian buckwheat pancakes along with Green Chutney or Mint and Onion Chutney for a delicious treat. Tips for buckwheat pancakes. 1. Remember to clean and wash the buckwheat before using as it tends to have dirt particles. 2. Grind to a coarse mixture only to enjoy its texture and mouthfeel. 3. Serving immediately is very important to relish its flavour. Enjoy buckwheat pancakes recipe | gluten free buckwheat pancake | kuttu pancake - diabetic snack | tasty healthy Indian buckwheat pancakes | with step by step images and video below.

Come winter, the market is flooded with exotic fruits and veggies that are exclusive to the season. One such wondrous ingredient is the mogri or green radish pods. It has an exclusive taste, which is so enjoyable that you do not need to cook it very elaborately. Just a simple tempering and a dash of coriander powder is enough to make a delicious dish with it! The Masala Mogri is indeed very easy and quick to make, and is a must-have during the winter months whenever you can lay your hands on mogri. You can serve it with Roti and Onion Raita .

cabbage moong dal salad recipe | Indian moong dal salad | yellow moong dal salad for weight loss |healthy moong dal salad | with 26 amazing images. cabbage moong dal salad recipe | Indian moong dal salad | yellow moong dal salad for weight loss |healthy moong dal salad is a satiating salad filled with nourishment. Learn how to make Indian moong dal salad. To make cabbage moong dal salad, wash and soak the yellow moong dal in enough water in a deep bowl for 30 minutes. Drain and keep aside. Heat the oil in a broad non-stick pan and add the mustard seeds. When the seeds crackle, add the curry leaves, asafoetida and green chillies and sauté on a medium flame for 30 seconds. Add the yellow moong dal and sauté on a medium flame for 1 minute. Add the salt and 2 tbsp of water and mix well. Cover with a lid and cook on a slow flame for 3 to 4 minutes, while stirring occasionally. Add the cabbage, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Remove from the flame, transfer the mixture into a deep bowl and cool it slightly. Add the coriander and lemon juice and mix well. Serve immediately. Indian moong dal salad is sure to tickle your taste buds and satisfy your hunger pangs without giving you any empty calories. You can have it for lunch as a side dish or take it to work as this salad stays fresh well without refrigeration for a couple of hours. Rich in protein, fibre, folic acid, iron and vitamin C, this healthy moong dal salad is good for a mid morning or a late afternoon snack too. The protein will help nourish the cells of the body. Iron, on the other hand, ensures that all cells and organs of the body receives enough oxygen so fatigue doesn’t set in. Further, the vitamin C from the lemon juice helps in the absorption of iron. What’s more? This yellow moong dal salad for weight loss, can also be enjoyed by heart patients and diabetics. With 3.9 g fibre per serving it can help manage blood sugar levels and blood cholesterol levels too. You can pair it with vegetable and basil soup to square up a healthy dinner. Tips for cabbage moong dal salad. 1. Moong dal has to be soaked for 30 minutes, so consider it and plan slightly in advance. 2. Cabbage can be finely shredded instead of chopped. 3. Do not over cook the cabbage. It should be slightly cooked and yet maintain the crunch. 4. Ensure to cook the moong dal on a slow flame so it doesn’t burn. 5. Do not cook after adding lemon juice. It may taste bitter. Enjoy cabbage moong dal salad recipe | Indian moong dal salad | yellow moong dal salad for weight loss |healthy moong dal salad | with step by step photos.

sprouts khichdi recipe for kids and toddlers | mixed sprouts khichdi for babies | healthy sprouts khichdi for toddlers | how to make sprouts khichdi for kids at home | with 19 amazing images. Sprouts Khichdi recipe for Kids and Toddlers is a nourishing combination rice and mixed sprouts. Healthy Sprouts Khichdi for Toddlers is a hassle-free recipe ready in just a few minutes in a pressure cooker. Learn How to Make Sprouts Khichdi for Kids at Home in a step-by-step manner. This yummy Mixed Sprouts Khichdi for Babies made by tempering cumin seeds in ghee in a pressure cooker. Once the seeds crackle, add asafoetida and garlic paste and sauté for a while. Follow it by the addition on finely chopped onions which also have to be sautéed for 30 seconds. Finally add the rice, mixed sprouts, water and salt and pressure cook for 3 whistles. A fast-growing baby needs super-foods like this to keep her charged! The combination of cereal (rice) and pulses (mixed sprouts) like in this recipe of Sprouts Khichdi recipe for Kids and Toddlers is one of the good quality vegetarian protein for your growing baby. If your baby enjoys this energy rich meal at lunch time, it will ensure that meal times are splatter-free, more enjoyable and more satisfying for both of you. Rice from Sprouts Khichdi recipe for Kids and Toddlers is also a good source of vitamin B1, a key nutrient required for energy metabolism in the body. The sprouts, on the other hand, also provide good amounts of calcium and phosphorus which help to strengthen your little one’s bones. Remember at this age the child needs all the nourishment to grow healthily. Sprouts in Mixed Sprouts Khichdi for Babies are also easy to digest as the process of sprouting causes reaction which makes them easily digestible. Just remember to mash the khichdi to the consistency your toddler loves it. Moreover Healthy Sprouts Khichdi for Toddlers quite a satiating meal. While the child will enjoy the textures and flavours in the dish, you will ask in the happiness of having fed her a nutritious meal! Fresh curd makes a perfect accompaniment for the Mixed Sprouts Khichdi for Babies. Enjoy sprouts khichdi recipe for kids and toddlers | mixed sprouts khichdi for babies | healthy sprouts khichdi for toddlers | how to make sprouts khichdi for kids at home | with step-by-step photos.

vegetable saggu recipe | South Indian style mixed vegetable sagu | healthy vegetable sabzi | with 39 amazing images. Sagu or Mixed Vegetable Sagu, almost always pronounced in a rush as ‘sagg’ is one of the most ubiquitous accompaniments in Karnataka. Learn how to make vegetable saggu recipe | South Indian style mixed vegetable sagu | healthy vegetable sabzi | This richly-flavoured healthy vegetable sabzi is part of their daily menu. Here, a large and vibrant assortment of veggies is cooked with a traditional tempering and flavoured with a special Sagu masala that is made of dry-roasted urad dal, coriander, coconut and spices. You will love the appetizing aroma and flavour of this South Indian style mixed vegetable sagu, which is also conveniently easy to prepare. It is relished with dosas, puris and chapatis too! pro tips to make vegetable sagu: 1. If you like you can also add drumsticks in the sabzi. 2. Freshly made green masala enhances the flavour of the sabzi. 3. Cooking the sabzi in ghee gives better taste. Enjoy vegetable saggu recipe | South Indian style mixed vegetable sagu | healthy vegetable sabzi | with detailed step by step photos.

This amazing preparation will be quite unlike anything you have tasted so far! A gravy of curds flavoured with a semi-spicy paste plays a host to delicious yet nutritious spinach dumplings. A wonderful accompaniment to roti, khichdi and rice, the Spinach Dumplings in Curd Curry is a novel dish that must be tried to be believed.

Baked sev, corn, vegetables and fruits – healthy ingredients combine in my version of the piquant bhel. A filling, great tasting snack alone or as a topping

Here is a no-fuss meal with a south indian flavour. You will love the aroma and flavour brought about by the simple tempering and peanut-sesame powder. The peanut-sesame powder is actually such an effective enhancer that the aroma is sure to waft out of the kitchen as you toss the south indian tava rice in your handy tava.

moong sprouts dosa for kids recipe | healthy sprouts dosa recipe | sprouted mung beans dosa for kids | how to make sprouted moong dosa | with 34 amazing images. Surely your little one will relish this stuffed moong sprouts dosa for kids, as it has a lovely flavour and interesting texture too. The stuffing of this sprouts dosa recipe is an ideal way of introducing a combination of vegetables to your child's meal. Learn how to make sprouted moong dosa. To make this healthy dosa, first learn how to make the perfect moong sprouts. Then combine it with some rice flour, salt and water and blend to a smooth paste. After 15 minutes of fermenting the batter of moong sprouts dosa for kids is ready. Meanwhile make the stuffing of the dosa. Temper with mustard seeds, curry leaves, turmeric powder and asafoetida in hot oil and add all veggies like carrot, cabbge, onion, potatoes etc. along with salt. Mix and cook for 2 minutes and the stuffing is also ready. Then heat a non-stick tava and make a round dosa on it. Spread the stuffing on top of the dosa and cook till golden brown in colour. You have finished making the healthy dosa for your baby. Moreover, we have made this innovative recipe with moong sprouts instead of soaked moong because sprouts are easier to digest and also sprouting increases the nutritive value of pulses. This batter is a very good source of protein, iron and fiber. The vegetables of sprouted mung beans dosa for kids not only serve as an important source of nutrients like calcium, iron, vitamin A and fiber, but also give a feeling of fullness and satiate your child for longer periods of time. Serve moong sprouts dosa for kids recipe with coconut chutney and sambar. As a variation you can also serve with Corn Sambar for Kids and Toddlers. Enjoy moong sprouts dosa for kids recipe | healthy sprouts dosa recipe | sprouted mung beans dosa for kids | how to make sprouted moong dosa | with step by step photos.
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