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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Crispy rava waffles topped with corn, cheese and tomatoes. A tongue tickling snack. Add the fruit salt just before you are ready to cook the waffles. Eat these waffles as soon as they are made!

I do not know whether to say that gujarat is at the heart of vegetarian cuisine, or whether vegetarian cuisine is at the heart of every gujarati. But the fact is that both are inseparable. Food being a very important part of gujarati culture, the variety therein is also immeasurably vast. Name any vegetable, and can find any number of dishes as you want. When it is the ever-popular potato in question, the argument is even more valid! the aroma that fills the environment when the potatoes cook in the juices of a coconut and coriander stuffing will make you hungry even if you have just had a three-course meal! it is amazing what simple spices can do to a dish. What’s more, this can be made in 10 minutes in the microwave, while it would need at least 25 minutes on gas.

healthy coconut chutney recipe | healthy coconut coriander chutney | healthy green coconut chutney | with amazing 25 pictures Here we have given a twist to the South Indian coconut chutney by making it a bit healthier. Healthy coconut chutney is a delicious side, sauce or condiment that both kids and adults will enjoy. Chutney is an Indian condiment used to enhance the taste of a meal. healthy coconut coriander chutney is an amazing side-dish for other snack recipes like idlis, dosas, paniyaram, vadai. The process of making the healthy green coconut chutney is very quick and easy. First, you need to roast chana dal and urad dal together till they are crisp or golden brown and grind into a powder using a small mixer jar as it will help yield powdered form easily. If making in big quantity transfer it to a bigger jar and add remaining ingredients that is grated coconut, coriander, green chillies and ginger, add water as required and blend well. For the tempering of the nutritious green chutney, heat peanut oil in a small pan, add mustard seeds, urad dal, dry red chilli, curry leaves and cook till aromatic and pour over chutney. The tempering adds a unique flavor to the chutney which makes it even tastier. See why we love healthy coconut chutney? Let’s understand the main ingredients of healthy green coconut chutney. The fresh coconut has saturated fats but most of it is MCT (Medium Chain Triglycerides) which promote weight loss. The high fibre content 13.6 gm (45.3% of RDA) along with high lauric acid content of coconut improves cholesterol levels in the body. Coriander is a fairly good source of iron and folic acid – the 2 nutrient which help in the production and maintenance of red blood cellss in our blood. Good for reducing cholesterol and good for diabetics. Accompany this Healthy Coconut Chutney with healthier options like Quinoa Dosa, Oats Mutter Dosa, Barley Idli etc. Enjoy healthy coconut chutney recipe | healthy coconut coriander chutney | healthy green coconut chutney | with step by step photos and video below.

mixed sprouts salad recipe | healthy sprouts salad | sprouts salad for weight loss | Indian sprouts salad benefits | with 21 amazing images. mixed sprouts salad recipe | healthy sprouts salad | sprouts salad for weight loss | Indian sprouts salad benefits is an absolutely healthy salad fit to be a meal in itself. Learn how to make sprouts salad for weight loss. To make mixed sprouts salad, combine the mixed sprouts, coriander, radish, tomatoes, fenugreek leaves and salt in a deep bowl and mix well. Keep aside. Heat the oil in a small non-stick pan, add the green chilli and asafoetida and sauté on a medium flame for a few seconds. Pour this tempering over the salad and mix well. Just before serving, discard the green chilli and serve immediately. This is an unusual salad, in which mixed sprouts combine with tomatoes, radish, fenugreek leaves and chopped coriander, to provide an appreciable mix of nutrients that help balance your blood sugar levels. The healthy sprouts salad is further enhanced with a tempering, which helps to boost the flavour of the crunchy and juicy veggies. It’s nice refreshing flavour and pleasing mouth-feel make you feel truly pampered in a nourishing way. Sprouts are a wealth of nutrients. Fibre and protein are two key nutrients that this sprouts salad for weight loss provide. Obese people, diabetics and heart patients all can benefit from these nutrients and aim at managing blood sugar levels and blood cholesterol levels. This Indian sprouts salad has a few more health benefits. Radish is a good source of vitamin C- a nutrient needed to have strong gums and a strong immunity. Tomatoes, on the other hand, are rich in lycopene and vitamin A – both of which are antioxidants and help in reducing oxidative damage to cells in the body. All these together help to maintain the health of organs. Tips for mixed sprouts salad. 1. The boiled sprouts for this recipe should be well cooked, but not mushy. So be careful not to over cook them. 2. Fenugreek leaves can be replaced with chopped mint if you like. 3. Some finely chopped onions would be a good addition to this salad if you are not Jain. Onions are a good source of antioxidant quercetin which helps to reduce inflammation in the body. Enjoy mixed sprouts salad recipe | healthy sprouts salad | sprouts salad for weight loss | Indian sprouts salad benefits | with step by step photos.

This is a slightly modified version of the south indian "dahi bhaat". Rich in protein and calcium, this rice dish is just perfect for a cooling summer lunch. The cucumber, carrots and coriander provide fibre and vitamin a. I have used mild flavours, so that it will agree with you even you even during the first trimester.

Your nutrient requirement increases during the third trimester, but your appetite may not. So you need to have energy rich foods that are a good combination of 2 to 3 food groups to supplement your needs. This roti has leafy vegetable and a dairy product which will provide you with calcium, iron and protein in one dish. Have these with a glass of buttermilk or fruit juice to keep you going.

paneer tikki chole chaat recipe | healthy chole paneer tikki chaat | chole paneer tikki chaat | with 39 amazing images. paneer tikki chole chaat is a delicious and satisfying snack or meal that is perfect for any occasion. Learn how to make paneer tikki chole chaat recipe | healthy chole paneer tikki chaat | chole paneer tikki chaat | paneer tikki chole chaat is a delightful and flavorsome Indian street food that combines crispy paneer tikkis (patties) with spicy and tangy chickpea curry (chole). The dish is then topped with various chutneys, yogurt, and crunchy toppings to create a delicious and satisfying chaat. Here in this recipe we have made a healthier version of this chole paneer tikki chaat recipe. Serve paneer tikki chole chaat immediately, and enjoy the burst of flavors and textures in every bite. pro tips to make paneer tikki chole chaat: 1. The tikki should be cooked until golden brown, but not too crispy. Overcooked tikki will be dry and tough. 2. Instead of chole you can also pair these tikkis along with Ragda. 3. If you like you can also add pomegranate seeds to the chaat. Enjoy paneer tikki chole chaat recipe | healthy chole paneer tikki chaat | chole paneer tikki chaat | with detailed step by step photos.

This simple combination of radish and low fat curds needs only steamed rice to complete your meal. You can adjust the consistency of the kadhi by varying the amount of water and besan. The radish koftas are steamed and not deep fried in the kadhi. It is also a good way to add vegetables in your diet to provide vitamin A and iron. The curd and besan combination makes the kadhi a rich source of protein and calcium too.

chawli beans bajra paratha | healthy green chawli beans roti | long beans veg paratha | with 30 amazing images. chawli beans bajra paratha with a spicy chawli (long beans) and garlic filling makes a meal in itself. They go very well with chaas, curds and all kinds of spicy pickles. See why this is a healthy green chawli bean roti. Long beans is a low calorie vegetable and hence can be consumed by those on weight loss. It has fair amounts of vitamin A and good amounts of vitamin C. Being a green vegetable, it is rich in phytochemicals and antioxidants, thus plays an important role in fighting cancer and delays aging. Bajra is rich in Magnesium which improves insulin response by lowering insulin resistance which is good for Diabetics and healthy heart but to be had in restricted quantity and with low fat curds or raita to minimise the carb impact. Enjoy these stuffed chawli beans bajra paratha for lunch or dinner. Tips for chawli beans bajra paratha. 1. Whole wheat flour is added to the bajra flour to make it easier to roll out the parathas. 2. We have used coconut oil in making the paratha as it is very healthy. Coconut oil is a medium chain triglycerides (MCT’s). Unlike other fats, they go directly from the gut to the liver. From here, they are then used as a source of energy. Enjoy chawli beans bajra paratha | healthy green chawli beans roti | long beans veg paratha | with step by step photos.

An instant version of the popular North Indian mixed vegetable pickle. This pickle is often served as a side dish. A delectable combination of fresh winter vegetables, raw mangoes and an enticing blend of spices and seasonings, sweetened with jaggery. This pickle can be stored refrigerated for upto one week. Serve this recipe with hot phudina naans.

semolina corn pancakes recipe | rava corn chilla | vegetarian corn fritters | Crispy Corn and Semolina Patties | with 20 amazing images. semolina sweet corn pancakes are a delicious and unique twist on classic pancakes. The combination of semolina flour and sweet corn creates pancakes that are light, fluffy, and slightly sweet with a delightful crunch. These pancakes are a perfect blend of savory and sweet flavors that will surely tantalize your taste buds. The sweetness of the corn adds a fresh and vibrant touch to the pancakes, making them a perfect choice for breakfast or brunch. These semolina corn pancakes can be enjoyed on their own with a little green chutney or a drizzle of honey or maple syrup, or topped with fresh fruits, whipped cream, or a sprinkle of powdered sugar for a more decadent treat. semolina sweet corn pancakes are not only delicious, but they are also a great way to add a nutritious twist to your breakfast routine. Sweet corn is a good source of fiber, vitamins, and antioxidants, while semolina flour provides a boost of protein and energy to start your day on the right foot. Common but well-chosen ingredients like onions and green chillies add a touch of crunch and spice to the semolina corn pancakes, while curds in the semolina batter give a lovely texture and a mild tanginess too. Overall, semolina sweet corn pancakes are a delightful and flavorful choice for a satisfying and wholesome breakfast. Give them a try and enjoy the wonderful combination of textures and flavors they have to offer. Pro tips for semolina sweet corn pancakes. 1. In a deep bowl put 1 cup semolina (rava / sooji). Rava acts as a binding agent in the batter. When mixed with water, the rava particles absorb moisture and soften, creating a gel-like consistency that helps hold the batter together. This allows the pancakes to maintain their shape during cooking. Enjoy semolina corn pancakes recipe | rava corn chilla | vegetarian corn fritters | Crispy Corn and Semolina Patties | with step by step photos.

methi ki launji recipe | fenugreek seed sweet pickle | Rajasthani methi launji | methi dana achar | with 29 amazing images. methi ki launji recipe | fenugreek seed sweet pickle | Rajasthani methi launji | methi dana achar is a unique pickle made with fenugreek seeds. Learn how to make fenugreek seed sweet pickle. To make methi ki launji, heat the oil in a pressure cooker, add the cumin seeds, asafoetida, red chillies, cloves and cinnamon and sauté on a medium flame for a few seconds. Add the soaked and drained fenugreek seeds, 1 cup of water, jaggery, sugar, chilli powder, coriander-cumin seeds powder, raisins, dried mango powder, and salt, mix well and pressure cook for 1 whistle. Allow the steam to escape before opening the lid. Switch on the flame and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Remove from the flame and allow it to cool completely. Serve with rotis or khakhras or rice. Roll a spoonful of the Rajasthani methi launji in your mouth, and you can recognise a variety of taste like bitter, sweet and spicy in it! You are sure to enjoy the delicate balance of flavours in this traditional preparation of soaked methi seeds, perked up with spices and powders, and balanced with sweet ingredients like jaggery and raisins. The bitterness of the methi dana is well balanced by the addition of spices like chilli powder, coriander cumin seeds powder and dried mango powder. Further jaggery adds a contrasting sweet flavour to fenugreek seed sweet pickle. The raisins, on the other hand, add a contrasting texture to this methi dana achar. You can savour it with rotis, khakhras or even rice, although the Rajasthanis typically relish it with hot puris or parathas. Tips for methi ki launji. 1. When you add water to the seeds, some will float up. So stir them with a spoon so they sink to the bottom of the water and will be soaked fully. 2. While soaked fenugreek seeds are used in this recipe, you can even opt to use sprouted ones, which makes the launji less bitter. 3. Add chopped jaggery and not whole as it blends easily with the other ingredients. 4. Cool the achar well before refrigerating. 5. This launji stays fresh upto 2 weeks when refrigerated. Enjoy methi ki launji recipe | fenugreek seed sweet pickle | Rajasthani methi launji | methi dana achar | with step by step photos.

A traditional dish that is tasty and healthy too, Lavingya Paatra involves cooking thin layers of a besan-based paste rolled up in baby colocassia leaves. Generally, our ancient cooking techniques have some significance. Here, for instance, the colocassia leaves impart calcium to build strong bones. Serve with a chutney of your choice.

Name your flavour and you will get it in this chaat. Aromatic herbs, peppy spice powders, crunchy onions and tangy lemon combine excitingly with deep-fried kand cubes, which are tantalisingly crisp outside and soft inside. The most tempting twist in this Kand ki Chaat is the addition of poppy seeds, which impart an intense texture and a very unique aroma when sautéed. You can’t help falling in love with this snack, especially on cold winter days.
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