956 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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rava chilla recipe | sooji ka cheela | suji ka cheela | instant sooji chilla - Indian breakfast | with 20 amazing images. rava chilla recipe | sooji ka cheela | suji ka cheela | instant sooji chilla - Indian breakfast is our own desi alternative to pancakes! Learn how to make instant sooji chilla - Indian breakfast. To make rava chilla, combine the rava and ¾ cup of water in a deep bowl and whisk well. Cover with a lid and keep aside for 20 minutes. Add all the other ingredients along with ¼ cup of water and mix well. Heat a non-stick tava (griddle), grease it with ¼ tsp of oil and pour a ladleful of the batter on it and spread it lightly to make a 125 mm. (5”) diameter circle. Cook using 1 tsp of oil till both the sides turn golden brown in colour. Repeat step 4 to make 5 more chillas. Serve immediately with green chutney. Chilla is one of the handiest breakfasts one can think of! There is a lot of variety to choose from, it is quick and easy to prepare, and usually does not require complex procedures to make the batter. Here’s an easy and spicy sooji ka cheela that you can prepare in a whiz even on a busy morning. Just mix the batter and set it aside for a while till you get other things ready, then bring out the tava, cook your instant sooji chilla - Indian breakfast and enjoy them before heading out to face the day. You will love the crunch of onions and the aroma of coriander in this snazzy suji ka cheela, which tastes great with green chutney. You can also try other breakfast recipes like Broken Wheat Upma or Bread Uttapam. Tips for rava chilla . 1. Ensure that the semolina you buy is free of lumps and debris. 2. You can also add some chopped greens to this chilla like spinach, fenugreek leaves etc. 3. If you wish you can mix the batter and keep it ready in the refrigerator for 1 to 2 hours. Just add salt just before making the cheela. Enjoy rava chilla recipe | sooji ka cheela | suji ka cheela | instant sooji chilla - Indian breakfast | with step by step photos.

This South Indian chutney, replete with the nutty flavour of chana dal and the peppy flavour of spices, is sure to add a flavourful dimension to any dish it’s served with. The Roasted Chana Dal chutney gets its pleasant tang from curds, which also contributes to the nice consistency and mouth-feel of this chutney. Serve it with idlis or dosas .

A tasty subzi loaded with iron and proteins, the matha chi bhaji is typical homely fare as the sprouts and amaranth are cooked with common ingredients in a very simple fashion, which retains the flavour and nutrients. It is something you can have everyday, for its simplicity, utility and memorable taste!

The ideal rasam to serve on a cold winter’s day! Jeera-Pepper Rasam is a good antidote for common cold and feverishness, and many prefer to take a swig of it plain, in a cup, while others prefer to mix it with rice and oodles of ghee.

cabbage muhtia recipe | Gujarati cabbage jowar muthia | healthy kobi jowar muthia | kobi na muthiya | with 22 amazing images. cabbage muhtia is a healthy cabbage jowar muthia made from cabbage, jowar, low fat curds and Indian spices. Gujarati cabbage jowar muthia are an all-time favourite snack for Gujaratis served with green chutney. Muthias are steamed dumplings that can be made with 2 or 3 kinds of flour combinations and can be flavoured with different vegetables like methi, mooli (radish), bottle gourd (doodhi / lauki) etc. healthy cabbage jowar muthia uses cabbage and jowar flour to provide you with plenty of fibre and flavour. Jowar flour is acomplex carb and will be absorbed slowly in the blood stream and not cause a spike in insulin. Jowar and all Millets are rich in potassium. Cabbage is low in calories, relieves constipation, good for diabetics. That’s why his is a healthy cabbage jowar muthia. You can try eating these to lower down your caloric intake but do remember to limit the oil used for the tempering. Notes on cabbage muhtia recipe. 1. Bottle gourd, spinach, carrots, fenugreek leaves can also be added to fortify the cabbage muthia recipe. 2. You can switch jowar flour and make use of other healthy flours like atta, bajra flour, besan or even nachni flour. 3. Also, if the mixture becomes too watery/gooey, you can add more flour until all the ingredients come together as a soft dough. You should be able to give it a cylindrical roll shape when you grip the mixture between your hands. 4. Remember to make the dumplings as soon as the dough is mixed, otherwise water tends to ooze out making the dough soft and sticky. These muthias make a great healthy snack, accompanied by a fruit or a fruit juice. You can also try other snacks like Amiri Khaman or Khandvi. Learn to make cabbage muhtia recipe | Gujarati cabbage jowar muthia | healthy kobi jowar muthia | kobi na muthiya | with step by step photos below.

moong dal toast recipe | Indian moong toast | lentil toast | crispy moong toast for breakfast | with 34 amazing images. moong dal toast recipe | Indian moong toast | lentil toast | crispy moong toast for breakfast is a flavourful treat for all bread lovers. Learn how to make Indian moong toast. To make moong dal toast, combine the yellow moong dal and enough water in a deep bowl and keep aside to soak for 2 hours. Drain well. Combine the soaked yellow moong dal and green chillies in a mixer and blend to a coarse mixture using approx. ¼ cup of water. Transfer the mixture into a deep bowl, add the cabbage, asafoetida, onions, besan, baking soda, lemon juice, coriander and salt and mix well. Divide the mixture into 10 equal portions. Then to make Indian moong toast, place a bread slice on a clean, dry surface and spread a portion of the mixture evenly over it. Heat a non-stick tava (griddle) and grease it with oil. Place each open sandwich on the tava (griddle) with the topping side facing downwards and cook using oil, till it turns golden brown in colour from both the sides. Cut each toast into 2 diagonally. Serve immediately with tomato ketchup. Lentil toast is a very unique treat, perfect to have for breakfast or as an after-school snack ! A coarse and thick batter of moong dal perked up with crunchy veggies and flavour enhancers like lemon juice, coriander and green chillies, is used as a topping for bread slices. This enticing arrangement is tava-cooked to perfection, and served with peppy tomato ketchup. This innovative crispy moong toast for breakfast has a fantastic flavour and off-beat texture that will sweep you off your feet. You can make your choice between white bread loaf and whole wheat bread loaf to make Indian moong toast. Also try other bread recipes like quick veg bread snack and bread pakora. Tips to make moong dal toast. 1. Leftover bread slices can be used for this recipe. 2. Moong dal can be soaked and blended along with green chillies the previous day and kept in the refrigerator. 3. These taste best when served immediately. 4. If you are Jain, avoid onions and replace it with grated carrot. Enjoy moong dal toast recipe | Indian moong toast | lentil toast | crispy moong toast for breakfast | with step by step photos.

Traditional vegetables can be cooked in contemporary ways, and vice versa. But, sometimes the olden favourites remain our golden choice! Time can tarnish neither the flavour nor aroma of this Gavarfali ki Subzi, a simple preparation of cluster beans cooked in a curd based gravy. Once you try it, this fibre and folic acid rich subzi will become a frequently repeated menu item.

stuffed aloo tikki chaat recipe | crispy aloo tikki | stuffed aloo patties chaat | with 31 amazing images. A classic roadside snack from the Delhi region, the stuffed aloo tikki chaat now you can also make it at home! Learn how to make stuffed aloo tikki chaat recipe | crispy aloo tikki | stuffed aloo patties chaat | It is a common sight to see people crowding around popular roadside vendors to get a plate of the stuffed aloo tikki chaat, especially in the cold winter months. The super-tasty aloo tikkis are stuffed with a flavourful green peas stuffing and deep-fried. The crisp yet soft tikkis are then laced with tongue-tickling chutneys and crisp sev. You can prepare and shape the tikkis beforehand, but deep-fry them just before serving. You can enjoy this crispy aloo tikki as an evening snack or even serve it at parties. Tips to make aloo tikki chaat: 1. You can also sprinkle chopped onions, pomegranate seeds and crushed papdis. 2. You can also use Minty Green Chutney which is also very peppy. 3. Instead of deep frying, you can even shallow fry the tikki. Enjoy stuffed aloo tikki chaat recipe | crispy aloo tikki | stuffed aloo patties chaat | with detailed step by step images.

purple mogri stir fry recipe | Indian style radish pods stir fry | healthy purple mogri side dish | with 22 amazing images. purple mogri stir fry recipe | Indian style radish pods stir fry | healthy purple mogri side dish side dish is a simple, classic Indian dish with irresistible flavours. Learn how to make Indian style radish pods stir fry. To make purple mogri stir fry, heat the oil in a broad non-stick pan, add the mustard seeds and sauté on a medium flame for 20 seconds. Add asafoetida, radish pods and salt and mix well. Cover with a lid and cook on a high flame for 40 seconds. Serve immediately. The vibrant colour and mouth-watering flavour of mogri is sure to delight every diner! An exclusive winter vegetable, you must not miss out on making Indian style radish pods stir fry when it is in season. It can be enjoyed in many other forms like raitas, subzis and stir-fries. Perked up with a simple tempering of mustard seeds and asafoetida, this healthy purple mogri side dish is very easy to make, and it takes just a minute to cook because mogri must never be overcooked. The naturally spicy taste of mogri helps to perk up any meal that this accompaniment is served with! You can also try other stir-fries like Paneer, Mushroom and Cashew Stir Fry or Water Chestnuts and Purple Cabbage Stir Fry. Tips for purple mogri stir fry. 1. Make purple mogri stir fry only in the Indian winter months as this is the season when the quality is the best and the mogri is not hard. 2. Serve Indian style purple radish pods stir fry with bajra roti, jowar roti or roti. 3. Serve purple mogri stir fry with cauliflower stir fry sabzi or any Indian sabzi. Enjoy purple mogri stir fry recipe | Indian style radish pods stir fry | healthy purple mogri side dish | with step by step photos.

quick rava idli | South-Indian style quick sooji idli | suji idli for tiffin box | no fermentation rava idli | with amazing 24 images. quick rava idli is a perfect tiffin box recipe when you are in a hurry. With its brilliant flavour and nice, flaky texture, quick rava idli is something like upma in idli form, so you get the best of both worlds. Since quick rava idli is steamed, it is easier to digest than upma, has a convenient form factor for serving as well as packing. suji idli for tiffin box stays soft and humid for longer. The batter for quick rava idli is a mixture of rava and curds with a traditional tempering that imparts an enjoyable flavour to the idlis. This quick rava idli does not require any fermentation and will come in very handy when you do not have batter or enough time to prepare anything else in the morning to pack in the tiffin box! You can ready the batter and the no fermentation rava idlis fast, and your kids will also really enjoy this yummy treat. I usually make South-Indian style quick rava idli for Sunday morning breakfast as it is quick and easy to prepare and my kids do not create a fuss while eating rava idli as they do for upma. You can make it healthier by adding veggies of your choice which is also an intelligent way of adding veggies to your child's diet. For a crunchy bite along with the idlis you can pack a few Cheese Chilli Frisbees in another tiffin. Learn to make quick rava idli | South-Indian style quick sooji idli | suji idli for tiffin box | no fermentation rava idli | with detailed step by step photos and video below.

While the dhokla subzi is a brilliant accompaniment for rotis, it can also be served as a one-dish meal as it features a wholesome gravy with turai and sweet corn, topped with pieces of protein-rich dhoklas.

A simple but tasteful recipe that is extremely popular,espeacially in kerala,tamilnadu and some areas of karnataka,served with curd rice. Remember to choose tender raw mangoes,and leave the stem on, so that the pickle lasts for longer. Thick-skinned,bitter varieties are usually not preferred for this mild pickle

As the ‘trevti’ in the title suggests, this is a combination of three dals simmered with spices. The use of three dals imparts a special feel to this otherwise simple day-to-day dal, which goes very well with bajra rotla and lehsun ki chutney. As a variation, you can use urad dal instead of yellow moong dal.

Kathiyawadi adad ni dal recipe | Gujarati style urad dal | healthy urad ki dal | with 33 amazing images. Aptly flavoured with a dash of garlic and green chillies, this simple but tasty Gujarati style urad dal is a homely and satiating dish that you can make on any day. Learn how to make Kathiyawadi adad ni dal recipe | Gujarati style urad dal | healthy urad ki dal | Kathiyawadi adad ni dal recipe is a typical Gujarati style dal recipe made with urad dal. Its very easy to make and tasty as well. Made with split black gram, it is very creamy and tastes delicious. The urad dal is cooked, combined with curds for a pleasant tang, perked up with some everyday flavour-givers, and boiled for a couple of minutes. That’s it! A healthy urad ki dal is ready to serve. You can make this earlier, but before serving add a little water and re-heat, as it tends to thicken over time. This Gujarati style urad dal recipe is loaded with nutrients. Urad dal is rich in protein and B vitamins, which are essential for energy metabolism, while curds bring in some more protein and high calcium to make your bones stronger. Serve Kathiyawadi adad ni dal recipe with Whole Wheat Naan, Panchkutiya Shaak to make a complete weekday dinner menu. pro tips to make kathiyawadi adad ni dal: 1. Use split urad dal instead of chilkewali urad dal. This will give the dal a richer flavor and texture. 2. Soak the dal for at least 15 minutes before cooking. This will help the dal cook more evenly. 3. Add a small amount of turmeric powder to the dal while cooking. This will give the dal a beautiful yellow color. But you can also skip it. 4. Do not overcook the dal it should have a slight mouthfeel. 5. Cook the dal in a pressure cooker. This will save time and help the dal retain its nutrients. Enjoy Kathiyawadi adad ni dal recipe | Gujarati style urad dal | healthy urad ki dal | with detailed step by step photos.
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