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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dal rasam recipe | tur dal rasam | paruppu rasam | South Indian toovar dal rasam | with 33 amazing images. dal rasam is an everyday fare in Tamil Nadu! Learn how to make paruppu rasam. Tur dal rasam is made with cooked toovar dal and tomatoes, flavoured with a special rasam powder. The tamarind water gives a pleasant tang to the rasam, while the semi-spicy rasam powder leaves a warmth on your taste buds. This South Indian toovar dal rasam is also a pleasing bowl on winter days, especially when you have a cold or cough. All the ingredients perfectly complement each other in this aromatic rasam to provide a good amount of protein too. You can benefit from this key nutrient and help nourish the cells of your body. People with heartheart disease or diabetes too can enjoy half serving of this rasam. To make dal rasam, first make the rasam powder. Heat a small non-stick pan and dry roast all the ingredients on a medium flame for 2 minutes. Transfer the mixture into a plate and cool completely. Once cooled blend in a mixer till smooth. Keep aside. Next for the rasam, pressure cook toovar dal with salt, turmeric powder and 1½ cups of water for 4 whistles. Once slightly cool, whisk the dal. Heat the oil, add the mustard seeds and urad dal and saute for a while. Add Kashmiri chillies, curry leaves and asafoetida and saute for a few seconds. Then saute rasam powder and tomatoes for a minute. Add the cooked whisked dal, tamarind water, salt and 2 cups of water, mix well and cook on a medium flame for 6 minutes, while stirring occasionally. Switch off the flame, add the coriander and mix well. Serve dal rasam hot with steamed rice. Enjoy this paruppu rasam hot and fresh, like a soup, or mixed with hot rice and ghee, which is the traditional way of having it. You can also try other rasams like Jeera-Pepper Rasam or Garlic Rasam. Those following a healthy diet plan can serve this rasam with Low Calorie Medu Vada. Tips for dal rasam. 1. While making the rasam powder, it is very important to only dry roast the ingredients and not fry them in oil or ghee, which causes the flavour to change. 2. Also, you can make some extra powder and keep it for a few days to flavour more rasam or even dry vegetable curries! 3. Whisk the dal very well so as to get a smooth mixture. We recommend you use a whisk and not a spoon. 4. Use a deep pan, so the rasam can be easily boiled. Enjoy dal rasam recipe | tur dal rasam | paruppu rasam | South Indian toovar dal rasam | with step by step photos below.

drumstick and potato sabzi recipe | sahjan ki sabji | sindhi aloo sabzi | drumstick with potatoes | with 24 amazing images. drumstick and potato sabzi recipe | sahjan ki sabji | sindhi aloo sabzi | drumstick with potatoes is a semi dry sabzi which can be enjoyed as a daily fare. Learn how to make sahjan ki sabji. To make drumstick and potato sabzi, combine the drumstick, potatoes, salt, turmeric powder and 2 cups of water in a deep non-stick pan, mix well and cook on a medium flame for 10 minutes, while stirring occasionally. Keep aside. Heat the oil in a deep non-stick pan, add the mustard seeds, cumin seeds, asafoetida and sauté on a medium flame for 30 seconds. Add the onions, garlic and curry leaves and sauté on a medium flame for 2 minutes. Add the tomatoes, chilli powder, coriander powder, little salt and turmeric powder, mix well and cook on a medium flame for 3 minutes, while stirring occasionally and mashing it slightly using a potato masher. Add the drumstick-potato mixture along with its water and coriander, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Serve hot. Put this sindhi aloo sabzi on the table and marvel at its rolling success! Indeed, it will belittle the other dishes with its striking flavour and appetizing aroma. Drumstick gifts its mind-blowing aroma and flavour to any dish that it is added to, and this sabzi is no exception. A simple combination of drumstick with potatoes, onions and tomatoes, together with a traditional tempering and a few readily-available spice powders, results in a fantastic dish, which will make you unabashedly lick your fingers in glee! The best part is that this drumstick with potatoes is absolutely a no-fuss process, using just simple, everyday ingredients. While everyone has their favourite version, here we present the most commonly-practiced ways of preparing sindhi aloo sabzi. You can enjoy it with Chapatis. So go ahead and make your traditional Indian fare today! Tips for drumstick and potato sabzi. 1. Remember to add salt while cooking drumstick and potatoes, so they absorb the flavours of salt well. 2. Do not throw the water in which they are cooked. 3. Prefer to chop tomatoes finely so as to get the perfect mouthfeel of the sabzi. Enjoy drumstick and potato sabzi recipe | sahjan ki sabji | sindhi aloo sabzi | drumstick with potatoes | with step by step photos.

rava dosa | onion rava dosa | crispy rava dosa | instant rava dosa | sooji ka dosa | with 24 amazing images Rava dosa is a delectably crispy dosa that can be prepared instantly, without the need for any fermentation. Hence it’s also known as crispy rava dosa and instant rava dosa. A traditional tempering and quick mix-in of chopped onions, coriander and green chillies add excellent flavour to a batter made of ready flours and semolina. Onions will enhance the mouth feel of the rava dosa. At home we always say, let's have south indian onion rava dosa for dinner. The tava should be extremely hot or else the instant rava dosa will not get the desired texture. Secondly, the batter is to be stirred EVERY time before pouring it onto the hot tava so that the rava that is settled on the bottom mixes well. It is also to be remembered that the batter should be poured from a height to get the proper texture of sooji ka dosa. It is very important to season a pan before making Rava Dosa as that will prevent the dosa from sticking to the pan. Usually, the first batch of any dosa sticks to the pan as the pan is not yet seasoned well. That is why seasoning the pan is very important. This sooji dosa is indeed an irresistible option for breakfast supper, snack or or a quick South Indian lunch option. Enjoy how to make Rava Dosa recipe with detailed step by step photos and video below.

lapsi methi muthia recipe | dalia methi bajra muthia | broken wheat fenugreek leaves muthia | with amazing 24 images. lapsi methi muthia recipe is also known as dalia methi bajra muthia. Lapsi muthia are easy to make and can be prepared very quickly! Dalia, bajra flour, fenugreek leaves, the main ingredients that are the base of the dalia methi bajra muthia are super tasty!! Muthiya or Muthia are popular Gujarati savoury snacks. They are mostly steamed and very nutritious but, you can even fry them to make a crispy evening snack. They can be eaten as an evening snack with tea or for breakfast with chutney. You can incorporate a myriad of vegetables, spices and flours to make muthiya recipe variations. lapsi methi muthias are sure to keep you 'full' for a long time. These are slightly more crumbly than the regular muthias because of the broken wheat, but I guarantee that you will love them. The tinge of garlic adds to the flavour of broken wheat fenugreek leaves muthia, while baking soda makes them softer. You can also use fruit salt instead of soda. Lapsi muthia fall under the category of Gujarati farsans. You can use this recipe as a tiffin treat for your kids or serve it as an evening snack with a hot cup of Masala tea. Serve dalia methi bajra muthia with Green Chutney or Sweet Chutney. Enjoy lapsi methi muthia recipe | dalia methi bajra muthia | broken wheat fenugreek leaves muthia | with detailed step by step recipe photos and video below.

Not one, but three nourishing flours! not one, but two nourishing greens. Really, nutrition and taste come as a package deal in this delectable snack. While the usual spices like ginger, green chillies and garlic feature in this recipe too, the highlight is the sesame seeds, which impart an interesting crunch to the muthias. Keep the muthias a little far away from each other in the microwave, or else they will stick to each other!

South Indian tomato rasam recipe | thakkali rasam | easy tomato saaru | Udupi rasam | with 17 amazing images. South Indian tomato rasam recipe | thakkali rasam | easy tomato saaru | Udupi rasam is a simple everyday fare. Learn how to make easy tomato saaru. To make South Indian tomato rasam, combine the toovar dal and 1 cup of water and pressure cook for 4 whistles. Allow the steam to escape before opening the lid. Whisk the dal thoroughly and bring to a boil. Add the tomato pulp, tamarind water, turmeric powder and salt, mix well and simmer for 3 to 4 minutes, while stirring continuously. Add the rasam masala, and 3 cups of water, mix well and simmer for 5 to 7 minutes. For the tempering, heat the oil in a small non-stick pan and add the mustard seeds. When the seeds crackle, add the curry leaves and asafoetida and sauté on a medium flame for a few seconds. Pour the tempering over the boiling rasam and mix well. Serve hot garnished with the coriander. A perfect recipe for you to enjoy the true flavours of home-made south Indian cooking is Udupi rasam. It is an essential part of every south Indian meal, and is usually served as the second main course following sambhar (or some other kuzhambu). The highlight of this easy tomato saaru is the rasam masala for which each housewife has its own version. Here we have shared a recipe using a combination of two dals, Kashmiri red chilli and a handful of other spices to make a rasam powder which lends a perfect balance of colour, flavour and spice. When you are short of time, you can also buy readymade rasam powder. We would suggest you buy it from a local South Indian store to enjoy an authentic rasam. Thakkali rasam also acquires a sour taste and aroma which is precisely because of the use of tamarind water (often used in many South Indian recipes). Serve this delicious rasam with hot steamed rice. Tips for South Indian tomato rasam. 1. Blanch 3 medium tomatoes in hot water, peel and blend in a mixer to get ½ cup of tomato pulp. 2. We suggest you boil the rasam for the said time at each step as it is necessary for authentic flavour. Enjoy South Indian tomato rasam recipe | thakkali rasam | easy tomato saaru | Udupi rasam | with step by step photos.

The spiky flavour of white radish and the mellow, comforting nature of moong dal complement each other beautifully in this nutrient-dense dish. As it is low in sodium, radish is an apt ingredient for those with hypertension. Also try other low salt recipes like Cabbage Paneer Koftas in Makhani Gravy and Sprouts Kadhi .

ker sangri recipe | Rajasthani ker sangri sabzi | traditional ker sangri | with 40 amazing images. ker sangri is a traditional Rajasthani sukha dish. Learn to make Rajasthani ker sangri sabzi. A delightful bean and berry combo unique to Rajasthan, ker sangri is a traditional, spicy sabzi made with the ker berry and the sangri bean. Cooked simply and easily with common ingredients like red chillies, carom seeds and a couple of spice powders. ker sangri is nevertheless extremely tasty, leaving a lingering taste on your tongue. The addition of raisins brings out the brilliance of this ker sangri recipe, as it enhances the flavour of all the spicy ingredients while also providing sweet respites in every spoonful. In Rajasthani homes, ker and sangri are often used to make a ker sangri sabzi. To make ker sangri, normally any vegetable oil is used but we made it with coconut oil which is a much healthier alternative or use ghee. ker sangri can be served with bajra roti, phulka or chawal. Enjoy ker sangri recipe | Rajasthani ker sangri sabzi | traditional ker sangri | with step by step photos.

palak toovar dal recipe | dal palak | healthy palak tuvar dal | pressure cooked dal palak | with 30 amazing images. palak toovar dal recipe | dal palak | healthy palak tuvar dal | pressure cooked dal palak is a simple dal brimming with nutrients. Learn how to make dal palak. To make palak toovar dal, combine the toovar dal, spinach, green chillies, ginger paste, turmeric powder, salt and 3 cups of water in a pressure cooker, mix well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Blend the dal to a coarse mixture using a hand-blender. Keep aside. Heat the ghee in a broad non-stick pan, add the bayleaves, cloves, red chillies, cumin seeds and asafoetida and sauté on a medium flame for a few seconds. When the seeds crackle, pour the tempering over the cooked dal, add the chilli powder and coriander, mix well and cook on medium flame for 4 to 5 minutes, while stirring occasionally. Serve hot. Toovar dal has a knack of combining well with greens, providing the right mushiness without becoming gooey. In dal palak, spinach and toovar dal come together, smartly pressure-cooked and hand-blended to the right consistency. A couple of whole spices added as a tempering impart a fresh aroma and irresistible flavour to the pressure cooked dal palak. This dal, though not very recognized on the restaurant menu, will surely turn out to be your favourite and you will surely add it to your menu. Try it out! Iron, fibre, folic acid and vitamin A are nutrients you can gather from spinach, while protein and B vitamins are lended by the toovar dal. With 72 calories and 1.9 g of fibre, this healthy palak tuvar dal definitely qualifies as a nourishing accompaniment for diabetic, heart patients and weight-watchers. Tips for palak toovar dal. 1. Toovar dal has to be soaked for 3 hours. So plan for it in advance. 2. For those who have difficulty in digesting toovar dal, can replace it with green moong dal. 3. Spinach can be replaced with chopped chawli bhaji. Enjoy palak toovar dal recipe | dal palak | healthy palak tuvar dal | pressure cooked dal palak | with step by step photos.

protein rich barley and moong dal khichdi recipe | healthy barley yellow moong dal khichdi | jau dal khichdi | with 28 amazing images. To make barley and moong dal khichdi, heat the olive oil in a pressure cooker and add the cumin seeds. When the seeds crackle, add the asafoetida and turmeric powder and sauté on a medium flame for 10 seconds. Add the green chillies and sauté on a medium flame for a few more seconds. Add the barley, yellow moong dal, salt and 4 cups of water, mix well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Serve immediately with low-fat curds. Life can be tough without comforting khichdi to keep you company! One of the homeliest of meals, khichdi is wholesome and soothing to the palate. Here’s an innovative twist, we have used fibre-rich barley to make this jau dal khichdi. A good replacement for rice, barley combines very well with moong dal and mild spices to create a comfort food barley and moong dal khichdi, that keeps you satiated for a long time due to its high fibre and protein content. Have this easy-to-make healthy barley yellow moong dal khichdi with a bowl of low-fat curds, to make a light but wholesome One Dish Meals. Apart from curbing cholesterol, barley also helps control weight gain and manage blood sugar levels too. To this effect, we have also used heart-friendly olive oil. Further this jau dal khichdi is also a good source of magnesium, which helps to maintain heart beat. protein rich barley and moong dal khichdi has 11.3 grams protein per serving (21% of RDA). Tips for barley and moong dal khichdi. 1. The barley has to be soaked for 30 minutes, so plan for it in advance. This helps in quick cooking. 2. Olive oil can be replaced with 2 tsp of ghee. 3. Like most khichdi, this khichdi too has to be served immediately. Enjoy protein rich barley and moong dal khichdi recipe | healthy barley yellow moong dal khichdi | jau dal khichdi | with step by step photos.

kand stir fry recipe | Indian purple yam stir fry | kand and peanut stir fry | purple yam snack | with 16 amazing images. kand stir fry recipe | Indian purple yam stir fry | kand and peanut stir fry | purple yam snack is a lip-smacking snack as exciting as it looks. Learn how to make Indian purple yam stir fry. To make kand stir fry, steam the kand strips in a steamer for 8 minutes. Keep aside. Heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the asafoetida and green chillies and sauté on a medium flame for 30 seconds. Add the kand, peanuts, coriander, lemon juice and salt, mix well and cook on a medium flame for 2 to 3 minutes, while tossing occasionally. Serve immediately. When purple yam (kand) is in season, don’t we all try to find as many recipes as possible to make with it? With its lovely colour and delicious taste, this vegetable is generally enjoyed by the whole family. Kand and peanut stir fry is yet another fare to add to your collection of purple yam recipes. Indian purple yam stir fry features kand, stir-fried with a traditional tempering and seasoned with crushed peanuts and lemon juice. This gives the purple yam snack a unique texture and a very enjoyable flavour, which is a mix of peanut’s musky flavour and a lemony tang too! Kand stir fry makes for a great side dish option to the main course can also be enjoyed as an evening tea snack. Enjoy this stir-fry immediately on preparation to enjoy the best textures of yam as well as crushed peanuts. Tips for kand stir fry. 1. Ensure that the kand strips are thick and not very thin, else they might break. 2. To enjoy this snack during vrat, upvas avoid adding asafoetida and replace salt with rock salt (sendha namak). Enjoy kand stir fry recipe | Indian purple yam stir fry | kand and peanut stir fry | purple yam snack | with step by step photos.

jowar dhani popcorn | healthy Indian jowar puffs popcorn | jowar dhani chivda with coconut and peanuts | with 16 amazing images. jowar dhani popcorn is a healthy Indian jowar puffs popcorn and much healthier than the tradition popcorn. Made from simple ingredients like jowar puffs, peanuts, dry coconut, coconut oil and Indian spices, makes jowar dhani chivda with coconut and peanuts a very healthy snack made during Holi. A pinch of asafoetida is added to give the chivda a very appetizing aroma. For the Gujaratis and Maharashtrians, Holi celebrations are incomplete without this crispy jowar dhani chivda with coconut and peanuts, which is made in large batches and enjoyed by adults and kids. Jowar dhani or jowar puffs are easily readily available in markets, yet some households prefer making it themselves. Jowar dhani is available in India during March and April which makes mark to the arrival of spring! Traditionally, the jowar dhani is puffed in a big pan full of sand with a sieve but you can also use a tava to puff it! Lets see why this is a called a healthy jowar dhani popcorn ? Jowar puffs are made from from jowar which is a complex 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. We have used coconut oil to make healthy Indian jowar puffs popcorn. Coconut oil is a medium chain triglycerides (MCT’s). MCT's have shown to improve your brain and memory function, they also give a boost to your energy levels and improve your endurance and good for your heart. Please don’t use vegetable oil in this recipe as they tend to be processed oils which cause inflammation in the body. Kids will also love this healthy Indian jowar puffs popcorn as it has a popcorn-like mouth-feel. You can even pack it in a lunch box tiffin recipe as a snack for school or work. And you can also carry this along for munching, which makes it a perfect Indian travel dry food snack. Also, goes really well as an evening snack with a hot cup of masala chai. Other must-try chivdas in our collection include the Roasted Poha and Oats Chivda , Kolhapuri Bhadang Murmura and Khakhra Chivda. Learn to make jowar dhani popcorn | healthy Indian jowar puffs popcorn | jowar dhani chivda with coconut and peanuts | with detailed step by step recipe photos below.

masoor dal and vegetable khichdi recipe | tadkewali masoor dal khichdi | Bengali masoor dal khichuri | healthy masoor dal khichdi | with 33 amazing images. masoor dal and vegetable khichdi recipe | tadkewali masoor dal khichdi | Bengali masoor dal khichuri | healthy masoor dal khichdi is a nourishing one dish meal. Learn how to make tadkewali masoor dal khichdi. To make masoor dal and vegetable khichdi, soak masoor dal and brown rice in enough water for 30 minutes. Drain well and keep aside. Heat the ghee in a pressure cooker, add the cloves, cinnamon, cumin seeds, cardamom and asafoetida and sauté on a medium flame for a few seconds. Add the onions and garlic paste and sauté on a medium flame for 1 minute. Add the green peas, potatoes and french beans and sauté on a medium flame for another 2 minutes. Add the rice, masoor dal, turmeric powder, green chilli paste and salt and sauté on a medium flame for 2 minutes. Add 4 cups of water, mix well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Serve hot. Need an iron-boost? Go for this soothing Bengali masoor dal khichuri! Made of a wholesome combination of dal, rice and vegetables cooked with aromatic spices, this traditional khichdi gives several nutrients including a significant amount of iron (4.2 mg) per serving. Flavourful and nutritious, this sumptuous healthy masoor dal khichdi is a complete meal in its own right. Use of brown rice and vegetables add on to its fibre count, which is necessary for a healthy digestive system. Fibre is also a nutrient which helps to manage cholesterol levels and thus can be enjoyed by heart patients. The tadkewali masoor dal khichdi is also a good source of protein – a nutrient which helps to build cell health. B vitamins, magnesium, phosphorus, potassium and zinc are a few other nutrients this khichdi is enriched with. Tips for masoor dal and vegetable khichdi. 1. Do not forget to soak the masoor dal as it helps to reduce the cooking time. 2. Healthy individuals can omit the use of potatoes and reduce the quantity of brown rice and proportionately increase the quantity of masoor dal. Enjoy masoor dal and vegetable khichdi recipe | tadkewali masoor dal khichdi | Bengali masoor dal khichuri | healthy masoor dal khichdi | with step by step photos.

kanda poha recipe | Maharashtrian style kanda poha | kande pohe street food | onion poha | with 10 amazing images. Kanda poha is a mouth watering and tummy filling breakfast which is derived from Maharashtrian cuisine which is made with beaten rice. It is not only famous in Maharashtra but now is famous all over India and it is also a popular Mumbai Street Foods. Maharashtrian style kanda poha is really quick and easy to make.The ingredients used in making it are easily available in every well maintained Indian household pantry. Every Indian household has its own way of preparing it and this is our way of making it. To prepare kanda poha, put the beaten rice flakes in a stainer and wash them well, which will help to soften the poha, drain them and keep aside. To prepare the tempering, take oil in a deep non stick pan, add peanuts and roast them. Peanuts give a unique and nutty flavor to the kanda poha. Further, add cumin seeds and mustard seeds, once they crackle add curry leaves and green chillies. You can adjust the quantity of green chilies according to your preference of spice. Usually Maharashtrians make their poha quite spicy. Further add onions, turmeric, salt and mix well. Turmeric is the only spice used as the beautiful color is derived by turmeric. Next add the drained poha, if your poha has dried out, sprinlkle little water which will help in getting the moisture back. Mix well and your kanda poha is ready. For seving kande pohe, take enough in a serving bowl, sprinkle some grated coconut, nylon sev and coriander leaves and kanda poha is ready to be gupled down. I usually make Maharashtrian style kanda poha for my family as breakfast and sometimes even serve it as evening snack . My kids love it and so i also give it to them in their tiffin boxes, I top it with bhujiya sev or farsan, it makes it taste even delicious. I remember having kanda poha outside Pune station where they garnished it with farsan and masala peanuts. There are street vendors selling poha outside stations, so if you're in a rush grab a packet of it and enjoy!! Enjoy kanda poha recipe | Maharashtrian style kanda poha | kande pohe street food | onion poha | with step by step detailed recipe photos and video below.
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