947 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  ... 26 27 28 29 30  ... 64 65 66 67 68 

vermicelli idli recipe | instant sooji vermicelli idli | semiya rava idli | with 28 amazing images. vermicelli idli is the perfect choice for those days when you feel like having idli, but have no batter, or when you wish to have a slightly spicy idli. Learn how to make vermicelli idli recipe | instant sooji vermicelli idli | semiya rava idli | This recipe for instant sooji vermicelli idli is a quick and easy way to enjoy the deliciousness of idli without having to ferment the batter. semiya rava idli is made using vermicelli and semolina with has a great mouthfeel of the tempering with broken cashews. The instant sooji vermicelli idli batter makes super light and fluffy idli that is perfect for breakfast or as a full meal. Pro tips to make vermicelli idli: 1. You can store the sautéed dry mixture in an air tight container and use as require. 2. Do not over fill the idli mould as the size will increase while steaming. 3. Make sure not to mix the batter vigorously after adding eno. Enjoy vermicelli idli recipe | instant sooji vermicelli idli | semiya rava idli | with detailed step by step photos.

baked sev recipe | baked sev for chaats, snacks | healthy baked sev | with 15 amazing images. baked sev is the answer to make Indian chaats healthier. Use baked sev as topping for chaats like bhel puri, sev puri or snacks like amiri khaman and poha. Most Indian households use deep fried sev for sabzi, chaat and snacks. We now show you how to make baked sev with step by step photos. baked sev recipe is made of besan (bengal gram flour), haldi, hing, lemon juice, sugar and oil. To make healthy baked sev, combine all the ingredients in a bowl, mix well and knead into a semi-soft dough, using approx. 2 tbsp of water. Shape the dough into a cylindrical roll, fill the dough into the “sev press” and press out thin strands onto a greased baking tray. Bake in a pre-heated oven at 200°c (400°f) for 8 to 10 minutes or till baked sev turns light brown in colour. Cool, store baked sev in an air-tight container and use as required. See why we call this healthy baked sev recipe? Made mainly from besan and the recipe is not deep fried but baked. 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. Use baked sev as a topping for Bhel Puri, Low Calorie Sev Puri and sev tamatar nu shaak. Enjoy baked sev recipe | baked sev for chaats, snacks | healthy baked sev | with step by step photos below.

brown rice khichdi recipe | healthy brown rice and moong dal khichdi | brown rice khichdi in pressure cooker | with 10 amazing images. Khichdi is the first and last word in Indian comfort foods. Whether it is a busy day or a dull day, serving of this brown rice khichdi, a one dish vegetarian meal is sure to put you is sure to put you in the right track. This particular version of brown rice khichadi is made with unpolished brown rice which is healthier than white rice as it has more fibre and is more filling and nutritious. To make brown rice khichdi in a pressure cooker the process is super quick, combine brown rice and green moong dal together and soak it for 30 mins. Once soaked, drain and keep aside. For the tempering, take a pressure cooker heat ghee, once the ghee is hot add cumin seeds and let the seeds crackle. Next, add pepper corns, cloves and turmeric mix well. Also add asafoetida as pulses and dals are hard to digest it makes it easy to digest. Add soaked and drained rice and dal, add enough water and mix well. Pressure cook until 4 whistles and serve hot garnish with ghee. Speckled up with cloves, pepper and cumin this brown rice khichdi is tasty and basic. You are sure to feel satiated whether you have it for lunch or supper. Khichdi tends to solidify when cools so adjust by adding hot water while serving. Make it when you have a tiring day because this recipe is effortlessly made and is very quick. You can enjoy it with a bowl of homemade curd or kadhi. Have a go at other recipes using brown rice like Brown Rice Risotto or Mushroom Brown Rice. Enjoy brown rice khichdi recipe | healthy brown rice and moong dal khichdi | brown rice khichdi in pressure cooker | with detailed step by step photos below.

If you want to prepare a vegetable side-dish that is as easy as easy can be, this is the perfect choice for you! select nice and ripe tomatoes to ensure the success of your tamata muthia nu shaak. Also, if the sharp taste of methi is not liked by your family, you can even make muthias of bottle gourd or leftover rice, with lots of coriander. This recipe also offers you the variation of steaming your muthias instead of deep-frying them the traditional way.

Vegetables add a splash of colours and refreshing textures to what might otherwise be a boring khichdi. The Vegetable Bulgur Wheat Khichdi is a wonderfully tasty and super healthy dish that’s ideal for those with diabetes or high blood pressure. Not only is the recipe low salt, but it’s made out of bulgur wheat, an ingredient that is low in phosphorous and potassium as compared to other cereals. Apart from injecting some fun into the dish, the veggies also bring in loads of fibre, which helps to manage sugar levels better. Even though there is less salt in this khichdi, the taste is not compromised as it has a good balance of taste-enhancing ingredients like ginger, garlic, tomatoes, onions and spice powders. The recipe uses very little oil, and so you should keep stirring continuously to prevent the spices and vegetables from sticking to the pan and getting charred. Try other low-salt recipes like Nourishing Khichdi.

rice rava dosa recipe | instant rice rava dosa | no fermentation semolina rava dosa | with 20 amazing images. rice rava dosa is a South Indian rice rava dosa, a really tempting variant of the regular dosa, which does not require any grinding or fermentation. rice rava dosa is made of a batter of rice flour and semolina, tempered with onion, coconut and cashew. This quick and easy no fermentation semolina rava dosa can be made on any day for breakfast or as a snack. The tempering gives instant rice rava dosa a nice mouth-feel, and makes it really flavorsome and delectable. Just make sure you serve the South Indian rice rava dosa hot and fresh because it is not so appetizing when it gets cold. Notes on rice rava dosa recipe. 1. To prepare the batter for instant rice rava dosa, in a deep bowl take rice flour. Rice flour helps in binding together all the ingredients and also, help in achieving that crispy texture. You can even make use of refined flour as a substitute. 2. The batter must have a pouring consistency to be able to spread easily on the pan. It should literally be watery and as thin as buttermilk. If you are not making the semolina rava dosas immediately, the rava will absorb the water so, adjust the consistency and then make the instant rice rava dosa. If the batter is too thin, it will surely stick to the pan and form limpy dosa. In that case, add 1-2 tbsp of rice flour to the batter. 3. To prepare rice semolina dosa, heat a non-stick tava (griddle) and grease it lightly with oil. This is to season the pan and prevent our semolina rice dosa from sticking to the pan. Sprinkle little water on it. 4. Wipe water off gently using a muslin cloth. Never use a roti/paratha tava to prepare dosa. Also, preferably make use of thick, heavy-bottomed tava to prepare rice rava dosa. Tips on semolina rice dosa. 1. Pour ½ cup batter evenly on the tava (griddle). Start pouring batter from the edges of the pan first and then come to the middle of the pan. The heated pan will create a net while pouring the thin batter into it and form our crispy rice rava dosa. The tawa must be super hot to get crispy rice rava dosa. 2. Smear 1 tsp of oil on the dosa especially the tiny holes. Also, you can make use of ghee or butter to give a lovely flavour to our crunchy rice rava dosa. rice rava dosa goes really well with chutney and sambhar. You will also love other dosa variants like Sada Dosa and Moong Dal Dosa. Learn to make rice rava dosa recipe | instant rice rava dosa | no fermentation semolina rava dosa | with step by step photos and video below.

A fantabulous salad of crunchy cucumber dotted with spicy, roasted sesame and crushed peanuts. A tempering of jeera and a garnish of chopped coriander add their strokes of flavour to this lovely creation. Enjoy the Cucumber and Sesame Seeds Salads as soon as it is tossed because cucumber tends to let off water after sometime. Enjoy this crunchy accompaniment with Phudina Puris , Aloo Aur Kaddu ki Subzi and Badshahi Khichdi .

Horsegram is a special pulse, which imbibes a mind-blowing aroma and flavour when roasted. Here, horsegram is combined with other delicious ingredients like coconut, red chillies, onions and coriander to make a mouth-watering chutney, which is perfect to serve with idlis and dosas . You can also enjoy the Horsegram Chutney or Kollu Chutney mixed with hot rice and a little til oil.

cabbage and carrot kachumber recipe | kobi and gajar kachumber | Gujarati cabbage and carrot sambharo | stir fried cabbage and carrot | with 18 amazing images. cabbage and carrot kachumber recipe | kobi and gajar kachumber | Gujarati cabbage and carrot sambharo | stir fried cabbage and carrot is a healthy and flavorsome accompaniment to any Indian meal. Learn how to make kobi and gajar kachumber. To make cabbage and carrot kachumber, heat the oil in a broad non-stick pan and add the mustard seeds and asafoetida. When the seeds crackle, add the green chillies and curry leaves and sauté on a medium flame for 30 seconds. Add the turmeric powder, cabbage, carrot and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the sugar, coriander-cumin seeds powder and lemon juice, mix well and cook on a medium flame for 1 minute. Serve immediately. Kachumbers make a great side dish for Indian lunch and dinner. Contrasting shades of white and orange dotted with splashes of green, this kobi and gajar kachumber is a real riot of colours! So attractive it looks that you cannot help grabbing a spoonful. Once you have tried this recipe, you are in for a real treat, because this dish also explores a wide range of flavours ranging from tangy to spicy, with ingredients such as lemon juice, green chillies and coriander-cumin seeds powder too! As always, a pinch of asafoetida further enhances the flavour of the Gujarati cabbage and carrot sambharo, making it a delight to munch on! Stir fried cabbage and carrot is a healthy addition to an obese, a heart patient’s and a diabetic meal. The reason is its amazing nutrition factor. With 49 calories, 2.2 g of fibre and 5.3 g of carbs, this salad helps to keep you full for long hours. Veggies ranging from cabbage to carrot and not to forget the lemons. are a storehouse of antioxidants like vitamin A, vitamin C and flavonoids and anthocyanin, help in removal of harmful substances from our body called free radicals. These antioxidants also lowers the risk of infection and inflammation of the body due to eating processed foods. Tips for cabbage and carrot kachumber. 1. Prefer to shred cabbage and grate carrot slightly thick. This is because after sautéing they tend to shrink. 2. Though we have used slit green chillies, if you like spicy kachumber then you can add finely chopped green chillies. 3. This is best preferred for serving immediately, as with time the kachumber might release water and make it soggy. 4. Avoid sugar if you are health conscious. Enjoy cabbage and carrot kachumber recipe | kobi and gajar kachumber | Gujarati cabbage and carrot sambharo | stir fried cabbage and carrot | with step by step photos.

Here’s a quick and easy everyday subzi with a classic Malvani touch. The rustic mealy texture of cooked kala chana is enhanced beautifully by the spiciness of the Malvani gravy and the tang of tamarind pulp. Common veggies like tomatoes and onions along with ginger and garlic add taste and volume to the dish. The Malvani gravy, though made with everyday ingredients and spices, has a traditional flavour and aroma that’ll make you drool. It uses a lot of red chillies and has an appetizing reddish brown colour. You can keep some in stock in the freezer, to use instantly when required. This yummy Kala Chana Subzi tastes very good with hot steamed rice, possibly laced with a little ghee if you are feeling indulgent. You can also have a go at other Maharashtrian recipes like Maharashtrian Patal Bhaji or Maharashtrian Papdi and Moong Dal Vadi Subzi .

matki sabzi recipe | Gujarati dry matki sabzi | sprouted matki ki sabzi | matki sabzi | with 30 amazing images. A homely and satiating matki sabzi recipe that is much-loved by the Gujaratis. This sprouted matki ki sabzi is a dry preparation that is usually served with phulkas and Kadhi. Learn how to make matki sabzi in a step-by-step fashion. It is extremely easy to make Gujarati dry matki sabzi. First sprout the moath beans and then boil them. Further make use of very simple, common ingredients like mustard seeds, asafoetida, turmeric powder, etc., to get a rich and lingering flavour. A squeeze of lime exalts the other flavours and adds a touch of tang too. Use of sugar is elemental when Gujarati food is cooked, but you can avoid it to go slightly healthy. The matki sprouts used in sprouted matki ki sabzi are a good source of protein, iron, magnesium, potassium, phosphorus and fibre too. The help boost metabolism and give a feeling of satiety. Moreover the process of sprouting makes digestion easier and further increase their nutrient count as well. Read in detail about the benefits of sprouts. You can have the sprouted matki ki sabzi for lunch or dinner, or enjoy it with khakhra as a quick but filling snack. However if you have flatulence frequently, prefer eating this matki sabzi in the morning so there is enough time for digestion to complete. Enjoy matki sabzi recipe | Gujarati dry matki sabzi | sprouted matki ki sabzi | matki sabzi | with step by step photos.

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.
Goto Page: 1 2 3 4 5  ... 26 27 28 29 30  ... 64 65 66 67 68