950 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  ... 37 38 39 40 41  ... 64 65 66 67 68 

This Stuffed Bhavnagari Mirchi recipe is quite unique, compared to the usual way of preparing these chillies stuffed with or marinated in spices. On the other hand, Bharela Moong Dal Marcha features Bhavnagari chillies stuffed with a succulent and peppy mixture of moong dal and onions tempered traditionally and sautéed with spices and pastes. The fabulous stuffing gives a unique texture and memorable flavour to the chillies. For complete success, ensure that the cooked moong dal is separate, and not overcooked and mushy, because this will ruin the texture as well as the flavour of this exotic dish. Delectable Stuffed Bhavnagri Chillies can double up as elegant starters and also make a great side vegetable when served with dal and Rice .

When you are tired of the daily Sambhar , this delectable Kolumbu will lend a special touch to your breakfast! Packed with the power of spices and dals, this tasty, veggie-loaded accompaniment is also quite satiating. While it goes great with Idli and Plain Dosa you can also enjoy it with other South Indian recipes like Upma and Pongal, a steaming hot bowl of rice or a sumptuous Khichdi. You can replace tomatoes with 2 tbsp of tamarind if you would like your Kolumbu slightly more tart. Using tamarind also accentuates the aroma and flavour of the spices better.

moong dal waffles recipe | healthy Indian moong dal waffles | eggless dal waffle | Indian savoury waffles | with 53 amazing images. moong dal waffles recipe | healthy Indian moong dal waffles | eggless dal waffle | Indian savoury waffles is a nourishing snack which can also be served as a light dinner with a bowl of healthy soup. Learn how to make healthy Indian moong dal waffles. Simple but elegant touches make this Indian savoury waffles a recipe to cherish! There is nothing uncommon about waffles topped with stir-fried veggies, but when the waffles are given an Indian touch by making them with a methi flavoured moong batter, it becomes a treat with a difference. Not only that, the delectable combination of stir-fried veggies also gets a special, lingering flavour by the addition of nigella seeds. The eggless dal waffle is an apt snack for diabetics and one serving of it is enough to satiate their hunger and give them a nutrient boost. Moong Dal provides folic acid while vegetables contribute ample fibre to this dish, which is so tasty that the whole family will enjoy it. Serve these healthy Indian moong dal waffles as a satiating snack when hunger strikes in the evening. Weight-watchers and heart patients can also benefit from this protein rich snack. Tips for moong dal waffles. 1. Add 1/4 tsp fruit salt. NOTE. First make the stir fried vegetables to put on top of your moong dal waffles. Then go ahead and add fruit salt to batter and make the moong dal waffles. 2. Mix the batter gently as you are adding fruit salt. Then immediately prepare the moong dal waffles. 3. Serve eggless moong dal waffles with green chutney. 4. You can skip adding stir fried vegetables and just have plain moong dal waffles. Enjoy moong dal waffles recipe | healthy Indian moong dal waffles | eggless dal waffle | Indian savoury waffles | with step by step photos.

A scrumptious jar snack made with common everyday ingredients, Seedai is an all-time favourite in South Indian . The dainty ball shape makes this deep-fried jar snack very popular among kids, and it is made without fail during Janmashtami ! The right mix of urad flour and rice flour gives the Seedai an exciting crunch, while ingredients like black sesame and coconut add to the taste. Be careful with the amount of butter because less of it will make your Seedai hard while more of it will make it chewy. Seedai also takes a little extra time to prepare as you need to fry it on a slow flame. But, it is totally worth the effort. You can also try other recipes like Ribbon Sev and Rose Cookies .

moong dal palak chilla recipe | Indian palak moong dal cheela | healthy spinach and lentil crepes | spinach lentil pancake | with 32 amazing images. moong dal palak chilla recipe | Indian palak moong dal cheela | healthy spinach and lentil crepes | spinach lentil pancake is a perfect example of taste and health in one platter. Learn how to make Indian palak moong dal cheela. Chilla is a thin, pancake like snack that is very popular in Gujarat and Maharashtra. The Indian palak moong dal cheela is made of a wholesome batter of moong dal and spinach, perked up with a couple of commonly available spice powders and pastes. A dash of crushed cumin boosts the aroma and flavour of the spinach lentil pancake further, making it absolutely awesome. Chillas are meant to be had as soon as they are cooked, to enjoy the slightly-crisp fresh texture, so make sure you relish them right off the tava. These pancakes are loaded with fiber – a nutrient which helps to maintain gut health. The spinach is a good source of iron which helps to boost hemoglobin levels and avoid fatigue setting in. The moong dal in healthy spinach and lentil crepes lends protein to nourish the cells of the body including the immune cells to fight various diseases. With not too many carbs to offer, these pancakes are a wise choice for those on a weightloss diet and low carb diet as well as for diabetics too! Tips for moong dal palak chilla. 1. Serve palak moong dal pudla with green chutney. See how to make green chutney. 2. Spinach lentil pancake goes beat with chaas for breakfast. See how to make chaas. Enjoy moong dal palak chilla recipe | Indian palak moong dal cheela | healthy spinach and lentil crepes | spinach lentil pancake | with step by step photos.

mag ni dal na dhokla recipe | green moong dal dhokla | healthy Gujarati mag in dal na dhokla | with amazing 22 pictures Dhokla's are soft and fluffy Gujarati savoury snack. You can have mag ni dal na dhokla as a starter, tea time snack, for breakfast and even as a side dish during a meal. There are numerous dhokla recipes made with different ingredients. Some dhokla batters need grinding and fermentation while some are quick and need to fermentation and grinding. You can steam then and even microwave. Healthy mag in dal na dhokla is made by soaking green moong dal for 4 hours and grinding it with green chillies into a smooth paste, you can also add ginger if you wish to. Then we have added oil which makes the green moong dal dhokla soft, asafoetida as dal and pulses are hard to digest and asafoetida makes it easy to digest. Also, we have added little sugar which makes it a little sweeter, some besan. Lastly, some curd and salt, curd makes the dhokla soft and fluffy. All the ingredients are mixed together and just before pouring the batter into a greased thali, add fruit salt which will also help to puff up the mag ni dal na dhokla. Then we have steamed it for 12 mins. Brushed little oil on top and healthy Gujarati mag in dal na dhokla are ready to eat. We have got you a very healthy dhokla recipe that is Mag ni dal na dhokla. 'Mag ni dal" is a Gujarati word for Green moong dal. We have made dhokla with mag in dal which has a lot of nutritional values and makes our dhokla super healthy. Moong dal or green moong dal is rich in Folate , Vitamin B9 or Folic Acid which helps your body to produce and maintain new cells, especially red blood cells and is pregnancy friendly. The recipe is not a complex one and can be easily made. I giveMag ni dal na dhokla to my kids in their tiffin, it is a great way to add dal to their meal and also as it is protien rich and super healthy. You can also make green moong dal dhokla if guests are coming over and you are looking for something simple and healthy. Serve this healthy nutritious mag in dal na dhokla with green chutney!! Enjoy mag ni dal na dhokla recipe | green moong dal dhokla | healthy Gujarati mag in dal na dhokla | with detailed step by step photos below.

Khichdi is perhaps the most popular, comforting and homely of rice dishes, enjoyed by Indians the world over. While there are various versions of khichdi, known by various names, every community has some way of preparing this wholesome combination of rice and moong dal, which is nutritious, energising and easy to prepare for people of all age groups. In fact, khichdi is such a versatile dish, it can be prepared any time of the day; be it lunch or dinner, khichdi takes on different hues depending on the accompaniments. Here is an aromatic and satiating Wholesome Khichdi, enhanced with mixed veggies and spices.

coconut chutney recipe | coconut chutney for idli | coconut chutney for dosa | nariyal chutney | with 16 amazing images. This super popular coconut chutney recipe is made by grinding grated coconut, coriander, roasted chana dal, green chillies, kadi patta with some water. The nariyal chutney is then topped with a tasty tempering. Coconut chutney is to South Indians what green and sweet chutneys are to the North. It is served almost every day as a part of the breakfast spread, and sometimes at lunch and dinner times too, if there is any kind of snack being served. It is best to serve the coconut chutney within a few hours of making it. The good news it stays good for 2 days if packed in a air tight container and kept in the fridge. Serve the South-Indian coconut chutney with snacks like uttapam, idlis, dosas and vadas. Enjoy coconut chutney recipe | coconut chutney for idli | coconut chutney for dosa | nariyal chutney with detailed step by step photos and video.

Loads of tomatoes and tamarind give this Hyderabadi Khatti Dal a tongue-tickling tanginess, while a splash of spice powders and other pungent ingredients like ginger, garlic and green chillies add to its finger-licking taste! This everyday dal is made very frequently in Hyderabadi homes, and is one of the undisputed favourites in that region. It is enjoyed hot and fresh with plain rice or rotis. You can also try other Hyderabadi dishes like Bakar Khani Naan and Sheermal .

non fried besan chakli recipe | besan murukku | baked besan chakli | besan chakli - Indian snack for diabetes | with 16 amazing images. non fried besan chakli recipe | besan murukku | baked besan chakli | besan chakli - Indian snack for diabetes is a fat free version of the famous Indian snack – chakli. Learn how to make besan murukku. To make non fried besan chakli, combine all the ingredients in a deep bowl, mix well and knead into a soft dough using enough water. Put the mixture into a chakli press and press out round swirls of the dough onto a greased baking tray, working closely from the centre to the outside of the swirls to make approximately 50 mm. (1½") diameter swirl. You will get about 25 chaklis. Bake them in a pre-heated oven at 180°C (360°F) for 30 minutes. Cool and store in an air-tight container. Chaklis, the popular Indian snack, is usually deep-fried and contains loads of calories and if made in a South Indian style it makes use of high glycemic index ingredient – rice flour too. This simple and delicious baked besan chakli is a real treat for diabetics, heart and weight watchers. These besan murukku is made with a combination of besan and wheat flour and 1 tsp of oil to near perfection by baking them in an oven. We have chosen besan as it is low in glycemic index which assists in controlling blood sugar levels. Further besan is also a good source of protein. This helps to add a satiety value and thus a far superior snack option for weight watchers than fried maida and sugar based snacks. Munch on besan chakli - Indian snack for diabetes at anytime of the day when hunger strikes. Tips for non fried besan chakli. 1. Remember the dough has to be soft but not sticky. Prefer to add water gradually. 2. While baking, it is better to keep the tray in the middle rack of the oven so they bake uniformly and the chances of burning are less. 3. Before storing, ensure to cool completely. Else there are chances of chaklis turning soggy. Enjoy non fried besan chakli recipe | besan murukku | baked besan chakli | besan chakli - Indian snack for diabetes | with step by step photos.

A totally off-beat combination of ingredients is used to make this dhokla but it turns out to be absolutely awesome! Not just tasty, the Methi Palak Chawli Dhokla is also super healthy. The protein from chawli and the antioxidant vitamins A and C from the greens come together to keep you hale and healthy. This snack helps to build healthy bones too. A couple of everyday ingredients like ginger and green chilli help to enhance the taste of the dhokla. The fenugreek leaves too lend their pleasantly bitter taste and tempting aroma to this snack, making it a super duper hit. It is important to serve these dhoklas immediately to relish the good texture. You can also try other healthy snacks like the Chana Dal and Cabbage Tikki and Nutritious Thalipeeth .

rasam recipe | South Indian rasam | restaurant style rasam | how to make rasam with rasam powder | | with 32 amazing images. South Indian rasam is the basic recipe cooked in every household of the South virtually everyday! Learn how to make rasam with rasam powder. There is no place like home, and nothing as soothing as homemade food! In short, a South Indian would say, “Ah, Rasam!” The homeliest of South Indian recipes, rasam with rasam powder is a thin lentil soup perked up with tamarind pulp and chopped tomatoes, a traditional rasam powder, and a simple seasoning of mustard seeds and curry leaves. To make rasam, in a pressure cook toovar dal with enough water and blend it with a hand blender. Add the prepared rasam powder into it, mix well and keep aside.Combine the tomatoes, tamarind pulp, turmeric powder, asafoetida, salt and 3 cups of water, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally. Add the prepared dal-rasam powder mixture, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside. Make a tempering of hot oil and mustard seeds and curry leaves and add it to the rasam and cook for 1 minute. Add coriander and mix well and serve. The aroma of fresh roasted spices that surges out the pot as soon as the seasoning is added, is enough to draw everybody to the table. The touch of tempering of mustard seeds and curry leaves in ghee towards the end of cooking is the final flavourful touch to this sumptuous fare. Enjoy restaurant style rasam like a soup or have it with Medu Vada, Idli or Rice. So brilliant is its tangy-spicy flavour, strong enough to shake out a bad cold, yet soothing enough to warm your heart, that rasam has become famous in Indian restaurants across the world as a soup! Tips for rasam. 1. We recommend you use measuring spoons for each ingredient of rasam powder and master making this famous South Indian spice blend. 2. To make tamarind pulp at home, soak the tamarind pods in just enough warm water for about 15-20 minutes or till they turn soft. Mash using your hands and roughly strain the pulp (you can do it with your hands itself) and discard the hard black coloured seeds as well as the fibrous parts. The soft pulp you have strained out is tamarind pulp. Enjoy rasam recipe | South Indian rasam | restaurant style rasam | how to make rasam with rasam powder | with recipe below.

sukha moong recipe | Gujarati dry moong | healthy sukha mung | dry whole mung sabzi | with 23 amazing images. sukha moong recipe | Gujarati dry moong | healthy sukha mung | dry whole mung sabzi is a simple no-fuss cooking Indian fare. Learn how to make healthy sukha mung. To make sukha moong, soak the moong in enough water in a deep bowl for 15 minutes. Drain. Combine the moong and 1½ cups of water in a pressure cooker and pressure cook it for 3 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat the oil in a deep non-stick pan, add mustard seeds, cumin seeds and asafoetida and sauté on a medium flame for 30 seconds. Add the cooked moong, turmeric powder, chili powder, coriander seeds powder, lemon juice, sugar, coriander and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Serve hot. Everyday Gujarati cooking relies on common spices and traditional tempering to make mouth-watering dishes within minutes. This Gujarati dry moong is a semi-dry curry of soaked and boiled moong, perked up with readily-available but flavour-packed spice powders. An aromatic tempering of mustard and cumin seeds boosts the taste of the sukha moong, transforming it into delicious fare. It is so easy to make that you can make it on any day. This healthy sukha mung is an excellent source of protein and iron, along with few other nutrients like phosphorus, fibre, folic acid and B vitamins. While fibre helps to have a healthy gut, folic acid is necessary for a healthy heart and for brain health. B vitamins, though required in small amounts, have a big role to play in energy metabolism. Traditionally dry whole mung sabzi is served with with Kadhi and Rice , or Kadhi and Rotlis. But as a healthy option this sabzi tastes best with Multugrain roti or Methi ki Missi Roti. Tips for healthy sukha mung. 1. Remember to soak the moong. We have soaked it for 15 minutes, but if time permits soak it for about an hour. This helps to speed up the cooking process. 2. Ensure that the moong is not over cooked and soft. It should be cooked and yet maintain its whole texture. It should not be mushy. 3. Enjoy it hot and fresh. However, it can be carried to work. It stays fresh for 4 to 5 hours. Enjoy sukha moong recipe | Gujarati dry moong | healthy sukha mung | dry whole mung sabzi | with step by step photos.

baked thattai recipe | crispy thattai | healthy non fried thattai for weight loss | South Indian snack | with 24 amazing images. baked thattai recipe | crispy thattai | healthy non fried thattai for weight loss | easy thattai - South Indian snack is a baked version of traditional South Indian thattai, especially made for all the health conscious. Learn how to make healthy non fried thattai for weight loss. To make baked thattai, heat a broad non-stick pan, add the urad dal and roasted chana dal and dry roast on a medium flame for 3 minutes. Keep aside to cool completely. Once cooled, blend in a mixer to a smooth powder. Transfer the powder in a deep bowl, add all the remaining ingredients, mix well and knead into soft dough using enough water. Divide the dough into 25 equal portions. Take 1 plastic sheet and lightly grease it with little oil. Flatten 1 portion of the dough on it. Lightly press the dough with your fingers evenly to make a 75 mm. (3”) diameter round circle. Remove from the plastic and keep aside. Repeat step 5 to 7 to make 4 more circles. Heat a non-stick tava (griddle). Cook 5 circles on it, while pressing them using folded muslin cloth or khakhra press, till they turn crisp and golden brown in colour from both the sides. Repeat steps 5 to 9 to make 20 more thattais. Cool completely and store in an air-tight container. Use as required. Thattai is one of the most popular South Indian jar snacks, and one that is used as a benchmark for a person’s cooking prowess. The traditional Thattai is made with a dough of roasted rice flour, a dash of urad flour and a couple of flavourful seasonings. The dough is usually shaped into flat roundels and deep-fried. The easy thattai - South Indian snack is a tastier and healthier version in one basket. This healthy non fried thattai for weight loss recipe is a healthier version made with a combination of wholesome flours and urad dal, perked up with the usual seasonings. Further, we have also cooked the Thattai on a tava instead of deep-frying it. You will be surprised by how tasty and crisp the Thattai turns out to be. With only 28 calories per crispy thattai, this is a healthy snack for weight watchers, heart patients and diabetics. We suggest 3 baked thattai at snack time to make up for your fibre intake. Store it in an airtight container, carry it to work and enjoy whenever you wish to with your friends and colleagues. It stays best for 3 to 4 days when stored in an air-tight box. Tips for baked thattai. 1. If you find rolling with one plastic sheet, place another plastic sheet on the dough portion and roll it. 2. While cooking the thattai on the tava, do so on a slow flame so the thattai gets cooked uniformly. 3. As an additional flavour, you can also add garlic paste while making the dough. Read 8 benefits of garlic. Try other healthy snacks like Methi Crispies and Pav Bhaji Khakhra. Enjoy baked thattai recipe | crispy thattai | healthy non fried thattai for weight loss | South Indian snack | with step by step photos.
Goto Page: 1 2 3 4 5  ... 37 38 39 40 41  ... 64 65 66 67 68