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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Colocasia leaf is frequently used in Maharashtrian and Gujarati cuisine in preparations like paatra and wadi. Now, it is time to think beyond these and find many more flavourful ways to include this iron-rich ingredient in your diet. A variant of the popular South Indian dry subzi made of vegetables and dal, this Colocasia Leaf Usli is a delicious way to bid goodbye to anaemia. Make this dry subzi using the easy steaming method described here.

mooli muthia recipe | Gujarati mooli muthia | muli muthia | healthy snack recipe | mooli muthia is a steamed Indian snack from the land of Gujarat. Learn how to make muli muthia. These gujarati mooli muthia taste good with radish and radish leaves, while curds contribute to the flavour of this sweet, sour and spicy dish. Usually garlic combines well in muthias but those who do not like its strong flavour can reduce the quantity or even avoid it completely. With jowar flour as a base ingredient, these muli muthia are a good source of iron. They add in a good amount of fiber too. 5.9 g of fibre. This helps to keep your gut healthy and is good to prevent constipation. To make mooli muthia, combine the radish, radish leaves, besan, jowar flour, curds, coriander, lemon juice, ginger-green chilli paste, garlic paste, turmeric powder, fruit salt, salt and 2 tsp of oil in a deep bowl, mix well and knead into a soft dough using approx. 2 tbsp of water. Apply a little oil on your hands and divide the mixture into 2 equal portions. Shape each portion into a cylindrical roll. Arrange both the rolls on a greased sieve and steam in a steamer for 20 to 25 minutes or till a knife inserted into the muthia comes out clean. Remove, cool slightly and cut into 25 mm. (1“) slices. Keep aside. For the tempering, heat the remaining 1 tsp of oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the sesame seeds and asafoetida and sauté on a medium flame for a few seconds. Add the muthia pieces and sauté gently on a medium flame for 1 to 2 minutes. Serve immediately. Making muthias of different varieties, as they are steamed and easy to make. Not only that, they are an ideal way to incorporate flours and vegetables in your daily diet. So muthias are a healthy snack recipe too! Tips for mooli muthia. 1. Make a soft dough, so muthias upon steaming are also soft. 2. Since the dough is soft, do not keep it. Immediately make cylindrical rolls and steam them. 3. After steaming and cooling, you can store them if you wish to. Further temper them when you want to serve. These muli muthia are a perfect treat with a cup of hot Masala Chai. Enjoy mooli muthia recipe | Gujarati mooli muthia | muli muthia | healthy snack recipe | with recipe and video below.

dahi kachori recipe | khasta kachori chaat | moong dal raj kachori chaat | raj kachori recipe | raj kachori chaat | with amazing 50 images. Dahi kachori is a very famous and loved chaat. So popular that dahi kachori chaat is easily available as Mumbai Street Food. Raj kachori is king of all the kachori's and is famously sold everywhere in India. This filling moong dal raj kachori chaat has found its own place in the good old streets of Mumbai! it’s a challenge to deftly bite into this king-sized snack. However well you do it, you will have a spot of chutney ooze out onto your face… be a sport, it is part of the roadside eating experience. This is my personal and favourite chaat recipe. I prefer making khasta kachori chaat on Sundays as I don't fall short of time and it is enjoyed by all the family members. A perfect raj kachori is one that is puffed up and flaky outside but hollow inside as the filling sticks to the crust. This flaky kachori is filled with a delectable moong dal mixture and deep fried. Here is how to make such an ideal khasta kachori, right in your own kitchen. With a flavourful moong dal mixture as filling, this dahi kachori chaat is deep-fried patiently on a slow flame to achieve that deliciously crisp crust and hollow, well-cooked interior. The method to make raj kachori is quite long yet belive me it is worth every effort! You can serve it as an evening snack, mid-meal or even as a side dish with the meal. dahi kachori chaat is a perfect recipe for someone who loves fried food. To speed up the process of making raj kachori, prepare the chutneys in advance. I usually make them a day prior and refrigerate them. Different regions have different pronunciation for the word kachori. Many calls it kachaudi, kachauri or kachodi. It’s a challenge to deftly bite into this king-sized khasta kachori chaat. Remember to fry the kachori on a very slow flame so that the crust is crisp and gets cooked on the inside. The Kachori can be kept fresh and stored in an air-tight containers for 2 to 3 days. Just before serving, warm up the kachoris in an oven for about 7 to 10 minutes, fill them with moong, curds and chutneys and serve! Enjoy dahi kachori recipe | khasta kachori chaat | moong dal raj kachori chaat | raj kachori recipe | raj kachori chaat | with detailed step by step recipe photos below.

Dhokli, a traditional Gujarati favourite is transformed into a diabetic-friendly treat by using whole-wheat flour, soya flour and fenugreek leaves. Combined with wholesome toovar dal, these healthy dhoklis are a sumptuous one dish fare for one and all. Although prepared with minimal fat, and without any sugar or jaggery, to favour diabetics, the Soya Methi Dal Dhokli is irresistibly tasty!

healthy gehun ki bikaneri khichdi recipe | gehun ki khichdi for diabetes | whole wheat khichdi | protein rich gehun moong dal ki bikaneri khichdi | with 35 amazing images. healthy gehun ki bikaneri khichdi recipe | gehun ki khichdi for diabetes | whole wheat khichdi | protein rich gehun moong dal ki bikaneri khichdi is a healthy one dish meal. Learn how to make gehun ki khichdi for diabetes. To make healthy gehun ki bikaneri khichdi, clean, wash and soak the wheat in enough water in a deep bowl overnight. Drain well. Grind the wheat to a coarse paste in a mixer without using any water. Keep aside. Clean, wash and soak the moong dal in enough water in a deep bowl for 2 hours. Drain and keep aside. Heat the ghee and oil in a pressure cooker and add the cumin seeds, green chillies and asafoetida. When the seeds crackle, add the ground wheat and moong dal and sauté on a medium flame for a few seconds. Add 3½ cups of hot water, salt and turmeric powder, mix well and pressure cook for 6 whistles. Allow the steam to escape before opening the lid and mix well. Serve immediately with low-fat curds. Inspired by heart-warming Rajasthani Cuisine, whole wheat khichdi is sumptuous and tasty enough to make a complete meal. Replacing rice with whole wheat enhances the fibre and iron content of this recipe, thus making it suitable for diabetes, weight watchers and heart patients. The combination of whole wheat and moong dal (cereal and pulse) makes this a high protein fare, while the use of minimal amounts of oil gives a health touch to the protein rich gehun moong dal ki bikaneri khichdi. The Indian spices added in whole wheat khichdi also have proven health benefits. The cumin seeds and asafoetida are known for their digestive benefits, the green chilli for its antioxidants and the turmeric powder for its anti-bacterial property. Carefully made with well-chosen ingredients, this healthy khichdi is a must try with a bowl of curd. You can make your choice between full fat curd and low fat curd. Tips for healthy gehun ki bikaneri khichdi. 1. Whole wheat is difficult to cook and so has to be soaked overnight. If you want to make for dinner, ensure you soak it to for at least 10 to 12 hours. 2. Blend the soaked and drained wheat into a coarse mixture only. This will lend a good texture to the khichdi. 3. Serving the khichdi is very important, else it might thicken with time. Enjoy healthy gehun ki bikaneri khichdi recipe | gehun ki khichdi for diabetes | whole wheat khichdi | protein rich gehun moong dal ki bikaneri khichdi | with step by step photos.

vegetable rice cake using idli batter recipe | Gujarati rice handvo | leftover idli batter recipe | instant Indian breakfast | with 29 amazing images. vegetable rice cake using idli batter recipe | Gujarati rice handvo | leftover idli batter recipe | instant Indian breakfast is a quick fix dish to make and serve when you are in a hurry. Learn how to make Gujarati rice handvo. To make vegetable rice cake using idli batter, combine all the ingredients, except the fruit salt, in a deep bowl along approx. With 2 tbsp of water and mix well. Keep aside. Just before making the rice cake, sprinkle the fruit salt and 2 tsp of water over the batter. When the bubbles form, mix gently. Divide the batter into 2 equal portions and keep aside. Heat 2 tsp of oil on a non-stick tava (griddle), add ½ tsp sesame seeds, ¼ tsp carom seeds, ¼ tsp mustard seeds, ¼ tsp cumin seeds and ¼ tsp asafoetida. When the seeds crackle, pour 1 portion of the batter on the tava and spread the batter evenly in a circular motion using big spoon. Cover with a lid and cook on a medium flame for 3 to 4 minutes or till it is golden brown in colour from both the sides. Repeat steps 4 to 6 to make 1 more vegetable rice cake using idli batter. Serve the vegetable rice cake using idli batter immediately with green chutney. Gujarati rice handvo is made with Idli batter to which with carrots, cabbage, doodhi are added. Then fruit salt is added and the batter is cooked with an aromatic tempering on a non-stick tava to make a delectable snack. While it is easy to make, this leftover idli batter recipe, it can also be made a bit more exciting by adding other colourful veggies like corn or green peas and cutting into exciting shapes. Let your imagination run wild! Serve this instant Indian breakfast with green chutney. Besides the regular idlis, try other recipes using idli batter like Dhokla Sushi with Bell Peppers, Stuffed Potato Idli, Instant Handva and Mini Cheese Uttapa. Tips for vegetable rice cake using idli batter. 1. You can also make idli batter at home. 2. Never mix the batter vigorously after adding fruit salt, the air trapped would escape resulting into thick, non-fluffy cakes. 3. Always cover and cook the vegetable rice cake. This is necessary for uniform cooking. Enjoy vegetable rice cake using idli batter recipe | Gujarati rice handvo | leftover idli batter recipe | instant Indian breakfast | with step by step photos.

sev usal recipe | Gujarat street food sev usal | sev usal chaat | enjoy with amazing 36 photos. Everyone of you might have heard of the very famous Maharashtrian snack "Usal", here we have given it a twist by transforming it into a chaat. sev usal is a very famous Gujarat street food from Vadodara. Chaat are popular savoury snack around India. sev usal chaat is made using assortments of chutneys, spices, crunchy bites like papdi, sev, tikkis, boond, puri. If you have guests coming over, you can win them with this recipe. Easy to make sev usal, all you need to do is prepare everything before hand toss everything while serving and serve immediately. Sev usal chaat is a unimaginably scrumptious treat and has a vibrant burst of flavors. The procedure of making sev usal is divided into two steps. First is making the ragda and second is assembling it. For making ragda, we have taken soaked white peas over night and cooked them in pressure cooker. Make sure that you do not over cook them or the sev usal chaat might be mushy, we need the white peas to give a mouth fill. Once the white peas are cooked, drain them and make the tempering. Take oil in a deep non stick pan, add mustard seeds and asafoetida, this spice also known as hing helps in digestion; as pulses and dals are hard to digest. Add onions and tomatoes, you can also use tomato puree if you wish to. Once these are cooked, add Indian spices like red chilli powder, turmeric powder, coriander powder, salt and little water and cook. Add cooked vatana, corainder leaves which add freshness and lemon juice for a tangy hint. Add water, make sure you do not add excessive water as we do not want our radga to be runny. And our ragda for sev usal is ready. You can use this ragda for various other chaats too. After the ragda is prepared, the next step is assembling it. So to assemble it, take a little portion of ragda in a bowl. Top it with little garlic chutney, green chutney and meetha chutney. You can adjust he quantity of chutneys according to your preference of sweet or spicy. To add nice bite to the sev usal add boiled and chopped potatoes and onions, add coriander leaves and lastly add sev. Our Gujarat street food sev usal is ready to be served!! I make sev usal for my family on weekends for evening snack and sometimes even for dinner. It is really quick and easy to make. All the condiments used to make it are also home made. This recipe will give you a palatable and delightful experience and is surely a treat. You can relish this famous sev usal recipe | vadodara special sev usal | sev usal chaat with pav, onions and lemon slices. Enjoy sev usal recipe | vadodara special sev usal | sev usal chaat with step by step photos given below.

sev tameta recipe | Gujarati sev tameta nu shaak | sev tamatar | sev tamatar sabzi | with 15 amazing images. sev tameta recipe also known as Gujarati sev tameta nu shaak is the very popular Gujarati sabzi which can be made in a jiffy and requires not more than 15 minutes. Sev tamatar ki sabzi is made with minimum and the most basic ingredients that are easily available in every Indian household pantry! Sev and tomatoes form the bulk of this sev tamatar sabzi along with a tempering. Tired and had a long day, cook this Gujarati sev tameta nu shaak without thinking anything as it is easy. To make sev tamatar sabzi, heat oil in a broad pan and add cumin seed, asafoetida and ginger. Ginger will inherit an amazing flavour in our sabzi. Further, we have added tomatoes. We have cut them into big cubes, followed by Indian spices that include turmeric powder, red chilli powder, coriander- cumin seed powder, sugar and salt. Add 1 cup of water and let it simmer until tomatoes are soft and the masala's are cooked. Add sev and mix well. Serve sev tameta immediately with rotis and bajra rotla. Make tamatar nu shaak at home as close to serving time as possible or else the sev will turn soggy. Use any thick besan sev which will not get disintegrated immediately after putting in the sabzi will work fine in this sev tameta recipe. You can make the tomato gravy prior and just before serving, reheat, add sev and serve. Sev tameta is one sabzi that no one in my family creates a fuss to consume and as the sabzi is super easy, i make it once in a week for any meal of the day. Enjoy sev tameta recipe | Gujarati sev tameta nu shaak | sev tamatar | sev tamatar sabzi | with detailed step by step recipe photos and video below.

bajra whole moong and green pea khichdi recipe | whole moong bajra and green pea khichdi | healthy green pea bajra and whole moong khichdi | with 20 amazing images. Watching weight or on a diet or want to eat something supremely nutritious or healthy? We have got a perfect one pot meal recipe for you that is bajra whole monng and green pea khichdi. Think comfort food, and khichdi is the first option that comes to mind. Easy to make, a one pot dish dinner, and a one dish meal, the khichdi is the epitome of convenience. Breakfast, brunch, supper or dinner, if you want a simple meal in a hurry, look no further than the humble healthy green pea bajra and whole moong khichdi. The procedure for making bajra whole moong and green pea khichdi is very simple, all you need to do is soak moong dal and bajra for 5 hours. Bajra is a little difficult to digest and you can’t add the whole bajra directly in the khichdi as it takes longer time to cook. The outer husk which has a slight bitter taste needs to be removed so it is necessary to soak bajra before using. Further, once they are soaked drain them well. Next, to make moong dal, bajra and green pea khichdi, transfer the soaked bajra and moong dal in a pressure cooker, add green peas, enough water and pressure cook until 5 whistles. Furthermore, for the tempering take ghee in a deep kadai or a non stick pan, add cumin seeds, asafoetida, onions and tomatoes. Next to enhance the taste of our nutritious khichdi add ginger garlic and green chilli paste. Add Indian spices like turmeric powder and red chilli powder and cook well. Mash well with back of the spoon or a potato masher, add the cooked bajra, whole moong and green peas, add water to adjust the consistency cook well and our khichdi is ready!! You can serve bajra whole moong and green pea khichdi with kadhi or you can relish it with curd. Usually bajra khichdi is served with ghee and jaggery. I make this diabetic friendly khichdi for my father in law who is a diabetic and side by side also for whole family as this low calorie khichdi is also and a good way to eat healthy. I had learnt about this bajra whole moong and green pea khichdi from my mother, she would make it when I was conceiving. Perfect to have for pregnancy first trimester food or as a pregnancy friendly khichdi. I personally love the taste of this healthy green pea bajra and whole moong khichdi as it’s a melt in your mouth and supremely delicious. Enjoy bajra whole moong and green pea khichdi recipe | whole moong bajra and green pea khichdi | healthy green pea bajra and whole moong khichdi | with detailed step by step recipe photos and video.

Kela Bhajia is a traditional snack, which has been acclaimed as the perfect tea-time accompaniment by several generations of Indians! Much-loved across the nation, this scrumptious snack is made by deep-frying batter-coated banana slices. Simple ingredients like chilli powder and asafoetida added to the besan batter give these Banana Bhajiyas a lovely flavour that delights your taste buds. Enjoy the bhajiyas hot and crisp, as soon as you drain the excess oil.

Tomato rasam, a perfect, low-calorie recipe to enjoy the true flavours of home-made south indian cooking. Serve this protein- and vitamin-packed rasam as an accompaniment to plain steamed rice. Tomatoes are bountiful of vitamin a, folic acid that helps boost immunity. This recipe is low in calories, hence feel free to relish thisone anytime.

healthy methi pitla recipe | methiche pithle | Maharashtrian methi pitla | with 17 amazing images healthy methi pitla is a tasty and quick Maharashtrian recipe that can be prepared in a jiffy. It is one of their comfort foods which is definitely part of their weekly menu. Maharashtrian methi pitla is a really quick to make and is made with minimum of ingredients and the ingredients used in the dish are simply available in every well maintained Indian kitchen. We have given a twist to the Maharashtrian pitla by making it healthier, method and technique of making healthy pitla is simple. All you need to do to proceed is to combine besan and water, which is the base of the dish. For the tempering of healthy methi pitla, take oil in a non stick kadhai, next add onions which will give a crunch to the Maharashtrian sabzi. Add garlic paste, you can also use freshly crushed or pound garlic it gives a unique and luscious taste to the methi pitla. Next, add methi leaves and green chillies, you can adjust the quantity of green chillies depending on your preference of spice. Add asafoetida and besan water mixture followed by Indian spices like red chilli powder and turmeric powder. Mix and cook well for 3-4 mins and make sure you do not leave Maharashtrian methi pitla unattended and keep stirring it continuously or it may stick to the bottom of the pan or might burn. Stop cooking when you have derived the required consistency. See why we think methi pitla is healthy? Made mainly from methi and besan, so lets understand the ingredients. Besan has more good fat than whole wheat flour and also higher protein content. Rich in complex carbohydrates and with a low glycemic index, besan is good for diabetics too. Methi leaves are in calorie, powerful antioxidant and cures mouth ulcers. Fenugreek leaves help in improving glucose and insulin responses, hence good for diabetics. Make sure you serve healthy pitla immediately or with time it tends to get lumpy. methiche pithle goes really well with chawal bhakri, jowar roti and some green chilli thecha and red chill thecha. Some households also have it with rice. So, we would suggest if you are willing to have methiche pithle with rice keep it liquidy and if you are intending to serve it with an Indian bread then keep it thick. For weight watcher, healthy methi pitla recipe is definitely your kind of recipe. Enjoy healthy methi pitla recipe | methiche pithle | Maharashtrian methi pitla | with detailed step by step photo and video.

Bhatia kadhi | Gujarati bhatia khadi | bhatia vegetable kadhi | with 25 amazing images. As the name suggests, this kadhi recipe hails from the Bhatia community. It is a sweet and sour version made with cooked toovar dal water, curds and vegetables. Bhatia kadhi not only showcases the culinary traditions of the Bhatia community but also reflects the importance of yogurt in Indian cooking, revered for its health benefits and ability to enhance flavors. Bhatia kadhi is typically served hot, accompanied by steamed basmati rice or flatbreads like roti or naan. It is often garnished with fresh coriander and can be enjoyed alongside pickles or papad. Pro tips for Bhatia kadhi. 1. Add 1/4 cup sliced radish (mooli). Radish adds a sharp, pungent flavor that complements the tangy and slightly bitter taste of the kadhi. 2. Add the strained toovar dal water. The starchy nature of toovar dal water helps to thicken the kadhi, giving it a creamy and satisfying texture. It contributes to the signature richness of Bhatia Kadhi. 3. Add 1/4 cup sliced radish (mooli). Radish adds a sharp, pungent flavor that complements the tangy and slightly bitter taste of the kadhi. Enjoy Bhatia kadhi | Gujarati bhatia khadi | bhatia vegetable kadhi | with step by step photos.

If tempered with the right spices and masalas, even a simple, low-salt dal recipe can make you drool! This Masoor Dal recipe proves the fact. Flavoured with common, everyday ingredients and tempered with cumin seeds and ginger, the dal tastes really awesome even though we have used very little salt in it. Masoor dal is one of the recommended foods for those undergoing dialysis. The restricted salt content also makes this dal recipe suitable for those with high blood pressure . Enjoy it hot with plain phulkas to make a tasty and wholesome meal.
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