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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makai ni khichdi recipe | microwave makai khichdi | corn khichdi | with 12 amazing images. makai ni khichdi is a very unique khichdi prepared with crushed sweet corn kernels, perked up with a tempering of seeds and green chillies. corn khichdi can be prepared easily and in a hassel-free way as it is cooked in microwave. This makai ni khichdi is unique as it doesn’t use any rice in the preparation. A dash of asafoetida boosts the aroma of this easy-to-cook makai ni khichdi, while lemon juice adds a welcome tang to it. Khichdi is a staple food in our country. Generally, it is made with a combination of rice and lentils. You can substitute/mix and match to form a myriad of khichdi recipes using various dals, grains, pulses, etc. The health quotient can be improved with the addition of vegetables and use of healthy grains like jowar, bajra, wheat, etc. For a rich and creamy texture of microwave makai khichdi, you can use coconut milk or regular cow’s milk instead of water. Another option is to use part water, part milk depending on how you want the makai ni khichdi to be. The corn khichdi is ideal to cook in the Microwave because corn cooks very fast! Serve makai ni khichdi hot garnished with the coriander. You can serve this for lunch or dinner menu. Papad, pickles, curd, and Kadhi are some popular accompaniments that you can serve with corn khichdi. Learn to make makai ni khichdi recipe | microwave makai khichdi | corn khichdi | with detailed step by step recipe photos below.

Wheat flour is combined with aromatic spices to make these delicious rotis. The whole spices used for this roti are roasted and coarsely ground to enhance the individual flavour of each and every spice used. These rotis are so delectable that they can be eaten on their own or with a sweet and sour tomato pickle.

Mix-shape-microwave, and there you have delicious Spinach Dumplings on the plate, ready to be relished with green chutney. A perfect mix of spinach, flours, curd, spices and baking soda, and a simple technique of covering the dumplings with a damp cloth when they are placed in the microwave, makes the dough transform into dainty dumplings in less than two minutes! It is easy to make and delicious to bite into – what more could one ask for!

chola dal pudla recipe | split cow peas methi pancakes | healthy Gujarati dal methi pancakes | with 25 images. chola dal pudla is a popular Gujarati snack. Learn how to make healthy dal methi pancakes. A traditional Gujarati dish, chola dal pudla is a scrumptious pancake made of a batter of soaked and ground chola dal fortified with chopped fenugreek leaves and other common flavour enhancing ingredients. You will find these succulent, crisp chola dal pudlas to be filling and tasty, even better than the quick-fix versions made using besan. Chola dal used in dal methi pancake is an excellent source of potassium and also rich in soluble fibre which helps to eliminate cholesterol from the body, thus protecting the heart. chola dal pudla is rich in Phosphorus, Magnesium, Folic Acid and Protein. Enjoy chola dal pudla recipe | split cow peas methi pancakes | healthy Gujarati dal methi pancakes | with step by step photos.

Stuffed khandvi, something very innovative and contemporary that your guest will truly enjoy. Must try !!

Gujarati style theplas are a perfect treat for a relaxed sunday breakfast. Give them a new twist by wrapping them around a filling of potato bhaji, salad and red chilli sauce. This also makes a great Breakfast to go!

pumpkin raita recipe | yellow pumpkin raita | creamy pumpkin raita | Indian style pumpkin raita | with 17 amazing images. pumpkin raita recipe | yellow pumpkin raita | creamy pumpkin raita | Indian style pumpkin raita is a nourishing accompaniment to any Indian meal. Learn how to make creamy pumpkin raita. To make pumpkin raita, pressure cook the red pumpkin for 5 whistles. Allow the steam to escape before opening the lid. Mash the pumpkin using a potato masher. Combine the curds, mashed pumpkin, and salt in a deep bowl and mix well. Keep aside. Heat the oil in a small non-stick pan, add the mustard seeds, urad dal, curry leaves, green chilli and asafoetida and cook on a medium flame for 1 minute. Pour the tempering over the raita and mix well. Refrigerate and serve chilled. Lose yourself in the creamy consistency and refreshing flavour of this delicious yellow pumpkin raita. The pleasant sweetness of pumpkin, sourness of curd and mild spiciness of the tempering combine beautifully to give this raita a very balanced flavour. The uniqueness of this raita is its tempering of mustard seeds, urad dal, curry leaves and asafoetida. It gives an irresistible aroma. The generous use of curd gives Indian style pumpkin raita a pleasing creaminess. Creamy pumpkin raita has many benefits to its credit too! Pumpkin is a very good source of vitamin A, thus making it a super food for eyes and skin. It lends small amounts of vitamin C too, which is necessary to build immunity. Curd, on the other hand, lends protein for cell and tissue health. Along with calcium, the phosphorus from curd will aid in bone health. So there isn’t any reason to not include this raita as a part of a healthy meal. Tips for pumpkin raita. 1. Make sure you do not add water to the pumpkin while cooking it. 2. Also the water we pour into the cooker should not enter the vessel in which the pumpkin is placed. This is very important to avoid the raita from turning watery. 3. People with heart disease, diabetes and obesity can enjoy this raita. Diabetics can enjoy half serving at a time. Enjoy pumpkin raita recipe | yellow pumpkin raita | creamy pumpkin raita | Indian style pumpkin raita | with step by step photos.

The intelligent combination of gavar and masoor gives a dal that brims with flavour and overflows with nutrition! Onions and tomatoes turn out to be effective helpers in any dal recipe, improving the texture and flavour of the dish. A simple but smart tempering also works in favour of this dal, improving its aroma and taste manifold. This Gavar aur Masoor ki Dal is a wonderful dish to have during pregnancy because cluster beans is one of the best sources of fibre amongst vegetables. Combine this tasty dish with hot phulkas to make a healthy and satiating meal. For a change, you can replace masoor dal with yellow moong dal also, and follow the same recipe.

beetroot raita recipe | chukandar raita | beetroot pachadi | with 24 amazing images. beetroot raita is a refreshing Indian accompaniment made using fresh beetroot, plain yogurt, veggies and a few mild spices. Learn how to make beetroot raita recipe | chukandar raita | beetroot pachadi | beetroot raita is a colorful, vibrant raita or yogurt dip made with healthy beets, crunchy onions, bell pepper, carrots, tangy curd (yogurt) and seasonings. The lovely dark pink colored raita has a mildly sweet and tangy taste pairing nicely with most Indian meals. A rich and luscious chukandar raita with a variety of ingredients. The peppy taste of coriander and green chillies complements the crunchy feel of peanuts and coconut in the beetroot, cucumber and tomato raita, while a tempering of cumin seeds and asafoetida gives out appetizing whiffs! Beetroot are cheap and super nutritious. They are rich in fibre and minerals like calcium, manganese, potassium, and iron. They are also a great source of vitamin A, vitamin C and folic acid. Tips to make beetroot raita : 1. Use fresh curd for better taste. 2. You can add ½ tsp sugar to balance out the flavour. 3. You can add urad dal or chana dal in the tempering. Enjoy beetroot raita recipe | chukandar raita | beetroot pachadi | with detailed step by step images.

A dish made of chawli (cowpeas) and brinjal. Served generally along with rice. A dish worth trying because of its unusual combination and flavours.

dhaniya ki Sabji recipe | healthy coriander sabzi | hare dhaniye ki sabzi | Jain sabzi | with 15 amazing images. dhaniya ki sabji, or coriander vegetable, is a popular dish in Indian cuisine that showcases the fragrant herb coriander (also known as cilantro). This dish is not only delicious but also nutritious, making it a favorite among many households. Even when you have not had time to go to the market, the chances of having a bunch of coriander in your refrigerator is very high, because it is a very commonly used ingredient in India. So, here is dhaniya ki sabji that you can prepare with this everyday herb. While the use of coriander gives it a zesty, herby feel, besan gives this sabzi a homely texture and flavour. Together with a simple but aromatic tempering, these ingredients give rise to a fabulous dhaniya ki sabji that the whole family will love. Nutritional Benefits : Dhaniya ki Sabji is rich in below macronutrients, vitamins and minerals given in descending order (highest to lowest). 1.Vitamin C : vitamin C is a great defence against coughs and colds. 85% of RDA. 2.Vitamin A rich recipes, Beta Carotene: Vitamin A is crucial for healthy vision, cell growth and healthy skin. Sources of vitamin A include yellow-orange fruits and vegetables. 39% of RDA. 3.Folic Acid (Vitamin B9): Folic acid is an essential vitamin required throughout pregnancy. 20% of RDA. dhaniya ki sabji can be served hot with roti, bajra roti or jowar roti. Pro tips for dhaniya ki sabji. 1. Add 2 cups chopped coriander (dhania). Coriander is a fairly good source of iron and folate – the 2 nutrients which help in the production and maintenance of red blood cells in our blood. Good for reducing cholesterol and good for diabetics. 2. Add 4 1/2 tbsp besan (bengal gram flour). Besan acts as a natural thickener for the sabzi, creating a slightly viscous and flavorful sauce that coats the coriander leaves nicely. This prevents the dish from being watery and adds a pleasant body to it. While not the main source of protein or nutrients, besan does add a small amount of protein. Enjoy dhaniya ki Sabji recipe | healthy coriander sabzi | hare dhaniye ki sabzi | Jain sabzi | with step by step photos.

The highlight of this recipe, as the name suggests, is the abundant use of tomatoes. Moreover, a varied bunch of veggies are used – ranging from ladies finger and drumsticks to french beans and potatoes. You can try other combinations depending on what vegetables you have in stock. The gram flour plays an interesting role in perfecting the consistency and balancing the sourness.

vaal ki usal recipe | dalimbi usal | Maharashtrian birda usal | with 44 amazing images. vaal ki usal recipe | dalimbi usal | Maharashtrian birda usal is a famous dish from the land of Maharashtra which is pepped up with a variety of Indian spices. Learn how to make dalimbi usal. To make vaal ki usal, heat the oil in a non-stick kadhai and add the cumin seeds. When the seeds crackle, add the asafoetida, curry leaves and ginger and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for 2 to 3 minutes. Add the sprouted vaal, 2 cups of water, turmeric powder, chilli powder, kokum, jaggery, salt and coriander, mix well and cook on a medium flame for 12 to 15 minutes or till the dal is cooked, while stirring occasionally. Serve hot. A yummy sabzi always brings to mind a sumptuous treat oozing with butter, ghee or oil. But Maharashtrian birda usal is a tempting sabzi made with little oil in which the flavours are boosted with an interplay of jaggery and kokum to give a sweet and tangy taste. Vaal provides you the much needed protein and iron. A thoughtful addition of vitamin C rich coriander improves the absorption of iron. Bear in mind that thisdalimbi usal has to be planned well in advance as the vaal needs to be soaked for 15 hours and sprouted for 24 hours. Tips for vaal ki usal. 1. Serve Maharashtrian birda usal with jowar bhakri. 2. Serve vaal ki usal with rice. 3. You can add chilli powder instead of Malvani masala. 4. We have used Bedekar Malavani masala used. Enjoy vaal ki usal recipe | dalimbi usal | Maharashtrian birda usal | with step by step photos.

healthy oats chivda recipe | oats and poha chivda | how to make healthy oats poha chivda | with 18 amazing images. Oats and Poha Chivda is made from dry roasting oats and poha. Then a tempering of Indian spices is made and added to the roasted poha and oats. Then khakhra and chana dal are added to give a crunch to Oats and Poha Chivda. It is sweeten with a little sugar. Want a super health Indian travel dry snack, then opt for Oats and Poha Chivda as the shelf life is at-least 30 days. What makes Oats and Poha Chivda healthy? Oats are a great source of protein for Vegetarians. It is rich in soluble fibre (to make it good for diabetics), which helps lower blood LDL cholesterol, the so-called "Bad" cholesterol. Poha in healthy oats poha chivda is high in iron count (2.67 mg in a cup) plus helps us accomplish nearly 5% of potassium requirement which will control blood pressure and sustain cardiac health and further aids in controlling blood cholesterol too. Our traditional Poha Chivda recipe is made of mainly poha. So we have innovated and made a healthy variation of Oats and Poha Chivda recipe. We have used 1 tsp of sugar in this recipe, but you can avoid it completely if you wish to. Aside from Oats and Poha Chivda snack, check our quick evening snack recipes. Enjoy healthy oats chivda recipe | oats and poha chivda | how to make healthy oats poha chivda | with step by step photos and video below.
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