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. 

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Oondhiya is one of gujarat's culinary treasures! here is an interesting version i arrived at while experimenting by grinding sprouts instead of fattening coconut, you get a healthier recipe without compromising one bit on taste.

jowar vegetable porridge recipe | healthy jowar upma for weight loss | sorghum porridge | with 27 amazing images. jowar vegetable porridge recipe | healthy jowar upma for weight loss | sorghum porridge is a healthy breakfast option. Learn how to make healthy jowar upma for weight loss. To make jowar vegetable porridge, combine the powdered jowar, salt with 3 cups of water in a pressure cooker, mix well and pressure cook for 4 whistles. Allow the steam to escape before opening the lid. Heat the oil in a deep pan and add the mustard seeds and asafoetida. When the mustard seeds crackle, add the mixed vegetables and sauté on a medium flame for 3 to 4 minutes. Add the cooked jowar mixture, 1½ cups of water and salt, mix well and simmer for 8 to 10 minutes, while stirring occasionally. Top with the tomato, onion and coriander and serve immediately. If you're bored of the regular breakfast dishes, try this sorghum porridge made using jowar. Jowar is a nutritious cereal with plenty of protein, iron and fibre. The vegetables add on antioxidants, vitamin A, fibre, folic acid and iron. Isn’t it a perfect dish to begin your day with? This healthy jowar upma for weight loss accompanied by a fruit is sure to keep you satiated till lunch and prevent you from bingeing on unhealthy mid-morning snacks like biscuits, nuts, chips etc. Weight-watchers, diabetics as well as heart patients can include this porridge in their diet. The jowar vegetable porridge has a perfect mouthfeel, which you are sure to enjoy. Women with PCOS, who need to eat fibre and antioxidants filled diet can also include this porridge for breakfast. Tomatoes lend lycopene, onions are brimming with quercetin, coriander and carrot has a good amount of vitamin C and carrot is a good source of vitamin A. All these antioxidants will reduce inflammation and ensure health of all the organs of the body. These also help to build immunity. Tips for jowar vegetable porridge. 1. Cooking the porridge for 6 to 8 minutes will make it a bit watery but still very tasty. 2. Roasting whole jowar brings out the flavour in the final recipe. 3. The best time to have jowar vegetable porridge is for a healthy Indian breakfast or healthy Indian snack. 4.You can make the jowar vegetable porridge in the morning, then keep it covered in the fridge and have it as a healthy evening snack. Remember to add a bit of water when you reheat the porridge. 5. If the porridge becomes too thick while serving, adjust its consistency by adding some water. Enjoy jowar vegetable porridge recipe | healthy jowar upma for weight loss | sorghum porridge | with step by step photos.

Rich in taste and nutrition, this Palak Toovar Dal is a healthful dish you can prepare frequently without any hassle, as it uses simple cooking methods and common ingredients. You just need to remember to soak the toovar dal earlier. The smart twist in this dal recipe is the addition of lemon juice, which lends a helping hand in absorbing the iron better.

An off-beat mix of vegetables, flavoured uniquely with sambhar powder makes the Grated Corn and Potato Curry a must-try recipe! Additional ingredients like onions and tomatoes, not to forget a traditional tempering of mustard seeds and curry leaves adds to the taste of this curry, making it absolutely irresistible. Have it hot and fresh, with rotis , puris or ghee rice .

sundal recipe | channa sundal | Tamilian chana sundal | healthy white chick peas sundal | with 25 images. sundal recipe is a popular Tamilian street food snack had with chai. Learn to make channa sundal. From beaches and parks to temples, sundal is ubiquitous in South India, especially Tamilnadu! What is so special about sundal is that it is just as welcome on a hot summer’s day as on a cold winter’s evening! channa sundal can be made with almost all legumes, but tastes especially good with white or brown chickpeas. chana sundal is a healthy South Indian chana recipe made with coconut oil and urad dal. Chickpeas are high in fibre resulting in your stomach feeling a lot fuller than refined carbs. One cup of cooked chickpeas has 14 grams of protein, which is a really good amount. sundal is made often during festivals in South India like janmashtami and navratri. We have made channa sundal saatvik with no onions and garlic. Enjoy sundal recipe | channa sundal | Tamilian chana sundal | healthy white chick peas sundal | with step by step photos.

There is something special about potatoes. Part and parcel of almost every cuisine, it is much loved by people across the globe. It is one vegetable you can confidently add to your menu, because you can be sure everybody will like it. Baby potatoes turn out to be even more attractive thanks to their mildly sweet flavour and dainty appearance. Here is an easy but delicious recipe of baby potatoes, stuffed with a tasty coconut masala, and cooked in the microwave. Within minutes, you have mouth-watering Stuffed Potatoes ready on the table. You can choose to remove the peel if you wish, but keeping it on gives the dish a rustic flavour and unique texture, which is really good. Relish this vegetable preparation hot and fresh with your favourite rotis or puris .

Serve this gujarati delicacy in any party, and keep that winning smile ready for you will be accosted by one to many compliments! the addition of moong sprouts gives your guests a health boost as well as a tasty treat.

The addition of Chawli to this traditional Maharashtrian subzi boosts its vitamin A and iron content, making it a super healthy treat!

moong dal pandoli recipe | Gujarati moong dal pandoli | Gujarati snack rich in Phosphorus, Folic Acid (Vitamin B9), Vitamin B1 | with 25 images. moong dal pandoli is like a moong dal idli made in a steamer. Learn to make Gujarati moong dal pandoli. As far as moong dal pandoli goes, only practice can make you perfect—but, this is definitely a dish worth learning and practicing! When these soft, steamed green gram (moong) dal dumplings are served with select chutneys and tea, 100 percent satisfaction and lots of compliments are guaranteed! Moong Dal in moong dal pandoli is heart and diabetes friendly. Moong Dal or Split Green Gram are high in fibre and 1 cup of cooked Moong dal gives 28.52% of your daily Fibre requirements. Tips for moong dal pandoli: 1. Remember to use the back of a spoon to make a circular shaped batter to steam. 2. Make sure the muslin cloth is tied to the vessel and heat till the water boils. Enjoy moong dal pandoli recipe | Gujarati moong dal pandoli | Gujarati snack rich in Phosphorus, Folic Acid (Vitamin B9), Vitamin B1 | with step by step photos.

sprouts kadhi recipe | healthy mixed sprouts kadhi | sprouts kadhi for weight loss | with 26 amazing images. sprouts kadhi recipe | healthy mixed sprouts kadhi | sprouts kadhi for weight loss is a blend of nutrition and taste. Learn how to make healthy mixed sprouts kadhi. To make the sprouts kadhi, heat the oil in a pressure cooker, add the mustard seeds and cumin seeds. When the seeds crackle, add the asafoetida, red chillies and bayleaf and sauté on a medium flame for a few seconds. Add the mixed sprouts, 1½ cups of water, turmeric powder, green chilli paste, chilli powder and salt, mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Keep aside. Combine the curds, besan and ½ cup of water in a deep bowl and mix well till no lumps remain. Add the curds-besan mixture to the prepared sprouts mixture, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously. Serve hot garnished with coriander. The humble kadhi gets an extra shot of nutrition with the addition of sprouts! With just everyday spices, the healthy mixed sprouts kadhi gets an enchanting aroma and flavour. The sprouts are a dose of protein and fibre – 2 key nutrients required for weight loss. This sprouts kadhi for weight loss can be enjoyed by heart patients as well as diabetics . They can make their choice between low fat curd and full fat curd. Use of low-fat curds will help to pull the calorie count of this recipe further. Recognised as the true ‘living food’ and ‘Nature’s boon to mankind’, the sprouts are easier to digest than the whole beans. The process of sprouting converts the complex nutrients stored in the seeds into a form that can be easily digested. These tiny seeds are a storehouse of many vitamins like vitamin A , vitamin E, vitamin B complex and vitamin K. The phytochemicals in sprouts also help to prevent chronic diseases like cancer. For a truly memorable meal, serve this sprouts kadhi hot with Oats Khichdi. Tips for sprouts kadhi. 1. You can use any one sprouts like moong sprouts or mixed sprouts. 2. If you wish you can boil moong sprouts in an open flame in a pot and add it to the kadhi. Learn how to boil moong sprouts. 3. After adding the curd mixture, ensure to whisk continuously to prevent the curd from splitting. Enjoy sprouts kadhi recipe | healthy mixed sprouts kadhi | sprouts kadhi for weight loss | with step by step photos.

Here is a fabulous snack with a unique flavour and texture, which will thrill you! Not only are the Mooli Dumplings healthy and tasty, they are also super easy to make. Just mix all the ingredients, spoon the mixture out into small pieces and steam – voila, toothsome dumplings are ready to be served with green chutney. The water content of the radish leaves is enough to bind it together with the flours and seasonings, but if you feel the mixture is too thick, add a tablespoon or two of water. If you like the taste and flavour of mooli do try Mooli Muthias , Mooli Thepla , Mooli Paratha , Mooli Jowar ki Roti , Mooli Moong Dal Mooli Dhokli and Mooli Makai ki Roti .

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!
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