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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vegetable tomato omelette sandwich recipe | eggless omelette sandwich | Indian tomato omelette sandwich | with 26 amazing images. vegetable tomato omelette sandwich recipe | eggless omelette sandwich | Indian tomato omelette sandwich can be enjoyed as a snack as well as a one-dish meal. Learn how to make eggless omelette sandwich. In this Indian tomato omelette sandwich, the sumptuous omelette made of a batter of besan with chopped tomatoes and flavoured with spice powders and spicy green chillies is made all the more satiating by sandwiching it between bread slices layered with peppy green chutney and sliced veggies. This unique Vegetable Tomato Omelette Sandwich, with its excitingly different texture and flavour, gets a peppy boost from a sprinkling of chaat masala, which makes it chatpata and totally irresistible snack that fulfills your palate and your tummy! You can enjoy this eggless omelet sandwich for breakfast or as an evening snack or serve in the tiffin for kids and office-goers. Indian vegetable omelet sandwich is a wonderful snack to accompany tea, because it is both filling and tasty as well. Tips for vegetable tomato omelette sandwich recipe: 1. Instead of white bread loaf, you can also make the Vegetable Tomato Omelette Sandwich using Whole Wheat Bread or Multigrain Bread. 2. In the batter for the Tomato Omelette you can use green chilli paste instead of chopped green chillies. 3. You can also use beetroot slices to make the sandwich. Enjoy vegetable tomato omelette sandwich recipe | eggless omelette sandwich | Indian tomato omelette sandwich | with detailed step by step recipe photos.

Khichu is a traditional savoury dish made with rice flour, perked up with whole spices like jeera and spice powders like sambhar powder. It is enjoyed hot, when its texture is gooey and soft. Here, we recreate the same recipe with whole rice. Whole Rice Khichu has the same comforting texture, and is actually much more flavourful and aromatic, with a tempering of aromatic seeds, green chillies and other ingredients, and finally topped off with a spoonful of melted ghee, which causes a fresh aroma to burst out of the dish, luring everybody to it!

nachni methi muthia recipe | ragi palak methi muthiya | red millet dumplings | with 40 amazing images. nachni methi muthia is a healthy Indian snack made from ragi flour and methi. Learn how to make red millet dumplings. These super-tasty nachni methi muthias made of nachni, methi and wheat flour pack a lot of good health and energy into their little forms. They make a very satiating snack, which provides the body with enough energy. Ragi flour( Nachni flour): Ragi flour in nachni methi muthia is high in protein and great source for vegetarians. In addition it's gluten-free, high in fibre which in turn is good for diabetic and a healthy heart. nachni methi muthia is rich in Phosphorus, Calcium, Fiber, Thiamine, Magnesium. Serve these nachni methi muthias immediately with green chutney or you can store them in the fridge for a day. You will really relish having ragi palak methi muthiya with a cup of hot chaai. Pro tips for nachni methi muthias 1. Add 2 tsp sugar. This will reduce the bitter taste of methi. 2. Add 2 tsp coconut oil or olive oil or oil. Avoid processed seed oils as they are not healthy. You can serve nachni methi muthia with coconut chutney. Enjoy nachni methi muthia recipe | ragi palak methi muthiya | red millet dumplings | with step by step photos.

moong dal uttapam recipe | moong dal chilla | healthy moong dal uttapam with green peas and carrots | protein, vitamin B1, folic acid rich moong dal uttapam | with 35 images. moong dal uttapam is a healthy Indian snack or breakfast option made with all healthy ingredients. Learn to make moong dal chilla. moong dal uttapam is like no snack you have ever tasted before. A deliciously savoury batter of moong dal, curds and spices is topped with a peppy green peas mix and cooked on a tava till it turns an irresistible golden in colour. This moong dal uttapam sumptuous snack is great to have for breakfast, but can be served at parties too. You can save time by preparing the topping the previous day itself. The fibre (4.1 g in ¼ cup) present in yellow moong dal for moong dal uttapam prevents the deposition of bad cholesterol (LDL) in the arteries which promotes a healthy heart in turn and good for diabetics. Enjoy moong dal uttapam recipe | moong dal chilla | healthy moong dal uttapam with green peas and carrots | protein, vitamin B1, folic acid rich moong dal uttapam | with step by step photos.

An interesting twist to the homely thepla makes it an exciting snack that will fascinate young kids. To make this sumptuous Cheesy Thepla Potato Wrap, fenugreek flavoured theplas are rolled up with a crispy potato mixture, which is flavoured with peppy masalas like amchur powder. You can make the theplas in advance if you wish to save time, but make sure you add enough oil so that it does not dry up and break when rolling. You can even give the thepla and the crispy potato separately, but rolling it up with a layer of cheese spread will make it more handy to eat and tastier too. Pack some Kurmura Chikki also, it will be an after lunch sweet treat for their taste buds.

cabbage dhokla recipe | patta gobi dhokla | Indian gobi ka dhokla | quick healthy snack | with 35 amazing images. cabbage dhokla recipe | patta gobi dhokla | Indian gobi ka dhokla | quick healthy snack is a tasty Indian snack enjoyed by people of all ages. Learn how to make patta gobi dhokla. To make cabbage dhokla, combine the besan, cabbage, curds, chilli powder, a pinch of asafoetida, coriander-cumin seeds powder, turmeric powder and salt with approx. ½ cup of water in a deep bowl and mix very well to form a batter of dropping consistency. Just before steaming, add the fruit salt to the batter and sprinkle 2 tsp of water over it. When the bubbles form, mix gently. Pour the batter into a greased 175 mm. (7”) diameter thali and steam in a steamer for 10 minutes. Keep aside to cool slightly. Heat the oil in small non-stick pan and add the mustard seeds, curry leaves and another pinch of asafoetida. When the seeds crackle, add the sesame seeds and mix well. Pour this tempering over the dhoklas. Cut into equal sized square pieces. Serve immediately garnished with coriander. Tasty and fluffy dhokla is always known to be a versatile dish, which can be prepared with varied flours and by adding additional ingredients like veggies, corn, etc. This scrumptious Indian gobi ka dhokla stands out from others in the equal use of grated cabbage and besan in the batter, an interesting move that adds a lot of crunch to the fluffy dhokla! You will enjoy this multi-textured patta gobi dhokla, flavoured with a traditional, aromatic tempering of mustard seeds, curry leaves and sesame seeds when served with green chutney. Besan in this quick healthy snack is a good source of protein, which pairs with fibre from cabbage and adds a satiety value. It also helps to boost metabolism and aid in weight loss. 2 to 3 pieces is the recommended serving size for diabetics, heart and weight-watchers to manage blood sugar and cholesterol levels. Tips to make cabbage dhokla. 1. Keep all ingredients ready before starting to make the recipe. 2. Add fruit salt when the water has been boiled in the steamer and you are ready to steam. 3. Before cutting the dhokla into pieces make sure you allow them to cool atleast for 5 minutes so the pieces can be cut easier. Enjoy cabbage dhokla recipe | patta gobi dhokla | Indian gobi ka dhokla | quick healthy snack | with step by step photos.

Agreed, dosas taste the best when they are fresh and crisp, but there is a homely charm to soft, spongy dosas that can be comfortably packed in tiffin boxes or carried along when travelling too. Here is an amazing dosa recipe that does not even require fermentation, but stays fresh in the tiffin box for at least 4 hours. Prepare the dosas soft and stuff them with this sumptuous, excitingly flavoured mixture of potatoes and green peas to make Stuffed Dosa Cones, which look and taste attractive to kids. Also pack Apple Sticks ( Tiffin Recipe) in another tiffin, for a fruity delight to munch on during the short break or after lunch.

microwave makai korma recipe | microwave corn kurma | quick Indian sweet corn korma | microwave makki korma | with 24 amazing images. microwave makai korma recipe | microwave corn kurma | quick Indian sweet corn korma | microwave makki korma is a quick fix sabzi which will be enjoyed by the entire family. Learn how to make microwave corn kurma. To make microwave makai korma, pour the ghee in a microwave-safe bowl and microwave on high for 1 minute. Add the mustard seeds and microwave on high for 1 minute. Add the green chillies, curry leaves and asafoetida, mix well and microwave on high for 1 minute. Add the corn, milk-flour mixture, prepared paste, mix well and microwave on high for 1 minute. Add the salt and ¼ cup of water, mix well and microwave on high for 3 minutes. Serve immediately garnished with coriander. You will be pleasantly surprised to note that microwave corn kurma, a preparation of fresh grated corn in traditional coconut gravy, can be made in 7 minutes using the microwave! Mildly spicy notes of chillies dotted with mustard seeds in grated corn gravy pairs well with roti, parathas or naan. You will be surprised that grating the corn cob can lend such a distinct and pleasing mouthfeel. Moreover, microwave saves time. So you can make this microwave makki korma on busy days. Tips for quick Indian sweet corn korma. 1. Plain flour can be replaced with cornflour. 2. For kids, replace finely chopped green chillies with green chilli paste and reduce the quantity. 3. This korma will thicken with time. If you are serving it later, then before serving add the milk and re-heat it. Enjoy microwave makai korma recipe | microwave corn kurma | quick Indian sweet corn korma | microwave makki korma | with step by step photos.

A perfect accompaniment for Appam Quick Idiyappam and Set Dosa too, the Madras Onion Stew is a really exciting preparation of shallots with a mind-boggling array of flavours. Ranging from tangy tamarind pulp to soothing coconut milk, not to forget crunchy onions and a traditional tempering, this dish has a well-balanced set of ingredients, which make it really appealing to the taste buds. However, the real highlight of this recipe is the masala paste made with coconut, ginger, garlic and spice powders. It gives the Madras Onion Stew such an intense aroma that you can smell it simmering in the kitchen even from the neighbour’s house!

Just a look at the ingredients list of this recipe will speak volumes about it! Tasty and satiating, the Subzi Dal is a wholesome combination of multiple dals with an assortment of vegetables, flavoured with the usual team of ingredients like tomatoes, onions, green chillies, etc., and a traditional tempering that elevates the aroma. This irresistible preparation is not only tasty but also colourful; and it has an interesting texture too, thanks to the wide range of ingredients. Serve it hot and fresh with your favourite Rotis / Puris / Parathas .

buckwheat sprouts khichdi recipe | kutto moong dal sprouts khichdi | healthy kutto no daro sprouts and dal khichdi | with 35 amazing images. buckwheat sprouts khichdi recipe | kutto moong dal sprouts khichdi | healthy kutto no daro sprouts and dal khichdi is a nourishing Indian fare for the entire family. Learn how to make kutto moong dal sprouts khichdi. To make buckwheat sprouts khichdi, heat the oil in a pressure cooker and add the cloves, peppercorns and cumin seeds. When the cumin seeds crackle, add the asafoetida and sauté on a medium flame for a few seconds. Add the buckwheat and yellow moong dal and sauté on a slow flame for a few more seconds. Add the mixed sprouts, turmeric powder, green chillies, chilli powder, salt and 4 cups of water, mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Serve immediately with fresh curds. Buckwheat is commonly called as kutto or kutti no daro – in case you have any trouble making your local grocer understand! Kutto moong dal sprouts khichdi, is light on the stomach, yet filling and nourishing. The aroma of this khichdi is irresistible, as it has been cooked with an appropriate selection of Indian spices. Moong dal and sprouts are a good source of protein, making this a very healthy and wholesome choice for pregnant women. Being paired with buckwheat instead of rice, this healthy kutto no daro sprouts and dal khichdi is a wise choice for diabetics, weight-watchers and heart disease. The fibre in it will satiate you for long hours. With 207 calories per serving, this khichdi is a meal in itself at dinner time. Tips for buckwheat sprouts khichdi. 1. Instead of sprouts, you can add mixed vegetables. 2. Remember to serve the khichdi immediately to enjoy its flavour and texture. buckwheat sprouts khichdi recipe | kutto moong dal sprouts khichdi | healthy kutto no daro sprouts and dal khichdi | with step by step photos.

Come summer, you will feel like making this Kairi chi Kadhi at least once a week because it is so tasty and in sync with the season! A tongue-tickling paste of coconut and raw mango forms the base for this kadhi, which is perked up with an aromatic, traditional tempering. Since raw mango is very sour, a little jaggery is used to balance the flavour. Enjoy this kadhi hot with your favourite Hariyali Matki Khichdi or plain Rice ( Cooked Rice)

instant veg daila pulao recipe | bulgur wheat and paneer pulao | bulgar wheat pulao for weight loss | homemade broken wheat pulao | with 18 amazing images. instant veg daila pulao recipe | bulgur wheat and paneer pulao | bulgar wheat pulao for weight loss | homemade broken wheat pulao is a healthy light one dish meal for dinner. Learn how to make bulgur wheat and paneer pulao. To make instant veg daila pulao, heat the ghee in a pressure cooker and add the cumin seeds and asafoetida. When the cumin seeds crackle, add the bulgur wheat and sauté on a medium flame for 30 seconds. Add the vegetables, paneer, 1 cup of water and salt, mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Add the coriander and lemon juice and mix well. Serve lukewarm. Bulgur wheat has a rustic flavour and chewy texture, which makes it popular amongst many people. Not only that, it is also quite satiating and wholesome making it a wonderful alternative to rice. Here is a delicious homemade broken wheat pulao made with broken wheat and paneer perked up with other veggies and simple spices. A dash of lemon juice and chopped coriander add a real peppy touch to the bulgur wheat and paneer pulao, making it a tongue-tickling delight! You will certainly not look out for any accompaniment to this pulao. But if you wish, you can serve with a bowl of curd. This bulgar wheat pulao for weight loss has appreciable quantities of fibre which can benefit diabetics and heart patients too. Paneer, on the other hand, tops up protein and calcium. Ready in a jiffy, this is a nourishing treat for the bones and the digestive system too. Tips for instant veg daila pulao. 1. We have used carrots, French beans and green peas as they are easily available in the market as well as in our pantry. But you can use other vegetables like cauliflower, broccoli etc too. 2. Remember to serve this pulao immediately. Enjoy instant veg daila pulao recipe | bulgur wheat and paneer pulao | bulgar wheat pulao for weight loss | homemade broken wheat pulao | with step by step photos.

Curd Rice for Babies and Toddlers | Curd Rice for Babies | Curd Rice for Kids | Toddler Curd Rice Recipe | with 16 amazing images. This mildly-flavoured combination of rice with coriander and curds in the form of Curd Rice for Babies and Toddlers introduces your child to more ingredients and flavours. The rice in the Curd Rice for Infants and Toddlers is cooked till mushy, to make it baby-friendly. For very young children, you can blend it coarsely in the mixer to make it smoother, but once your child is 1 year and above, you should stop blending it, so that the child gets used to chewing. Curds made from cow’s milk is suggested in by most pediatricians as it is more easily digestible by kids. However it is best to consult your pediatrician, for the use of curd made from cow’s milk or buffalo’s milk. Also salt has not been added in this recipe of Curd Rice for Kids. If your baby is below 1 year, try and avoid adding salt and if you have a toddler, add only small quantity of salt. Again consult your pediatrician for usage of salt too. Your child will surely enjoy having this Curd Rice for Babies and Toddlers for lunch on a hot summer’s day. Aside from Curd Rice check out our collection of recipes for Babies and Toddlers . Enjoy how to make Curd Rice for Babies and Toddlers recipe with detailed step by step photos and video below.
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