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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bajra kanji recipe | Indian style savoury bajra porridge | bajra raabdi | with 15 amazing images. Indian style savoury bajra kanji is a healthy, quick porridge. Learn how to make bajra kanji recipe | Indian style savoury bajra porridge | bajra raabdi Traditional bajra kanji that has its origin from Rajasthan, it is savoured as a soul-warming breakfast. With the goodness of bajra flour and curd this recipe is wholesome and most recommended for people having fluid restrictions. Rajasthani cuisine amazes us by its simple yet mouthwatering foods. The bajra raabdi, a combination of curd and bajra flour, is cooked for a few minutes with minimal ingredients for flavouring. Yet, the bajra kanji tastes so fabulous. Bajra also abounds in fiber and thus it is a suitable choice for diabetics. With a few basic ingredients from your pantry and a couple of minutes on hand, you can serve an Indian style savoury bajra porridge in no time. With only 28 calories per serving of bajra kanji, this recipe works well for weight loss. Pro tips to make bajra kanji: 1. Adjust the amount of water to your liking. If you want a thinner porridge, add more water. If you want a thicker porridge, add less water. 2. Whisk the mixture well to make it lump free. 3. Stir constantly to prevent the porridge from sticking to the bottom of the pan. Enjoy bajra kanji recipe | Indian style savoury bajra porridge | bajra raabdi | with detailed step by step photos.

A unique combination of fibre-rich green peas with nutritious muthias makes this Radish Muthia and Green Peas Subzi quite different from those you have tried before. The muthias, made using radish leaves, are rich in vitamins A and C. Baking makes them healthier than the deep-fried alternatives. Add the muthias just before serving, as they tend to get soggy over time.

peru vegetable sabzi recipe | healthy peru nu shaak | amrud sabji | with 30 amazing images. peru vegetable sabzi is a healthy Indian winter sabzi made with peru. Learn to make amrud sabji. Just as veggies find a place in juices, fruits also find a place in peru vegetable sabzi! In fact, fruits like papaya and guava combine very well with savoury spices, and the resulting sweet-sour-spicy preparation is very exciting to the palate. In healthy peru nu shaak, fibre-rich guavas come together with vitamin A rich capsicum and tomatoes to make a tasty and healthy treat. Rich in vitamin C, capsicum used in healthy peru nu shaak protects and maintains the lining of the heart. Low glycemic index (40) colourful capsicum are immune boosters. Colourful capsicums (red, green and yellow capsicum) are not only visually appealing but also good for your eyes too, as they contain antioxidant Lutein, which protects the eye from cataracts and degeneration of the eye. Enjoy peru vegetable sabzi recipe | healthy peru nu shaak | amrud sabji | with step by step photos.

Stuffing vegetables with masala mixtures before sautéing is a common practice in Indian cuisine, as it imparts a deep and lingering taste to the vegetables, which may then be served as such or added to rice dishes or gravies. In this delicious preparation of Masala Rice with Stuffed Vegetables, the veggies are stuffed with a coconut-based masala, which enhances not just the flavour but also the texture of the vegetables, making them ideal to combine with rice. One thing you need to take care of when preparing this, is to sauté the stuffed veggies carefully so they do not break up.

Need a khichdi in a hurry? Well, this Makai ni Khichdi is perfect for such times. As it is made with crushed sweet corn kernels, cooking time is minimum, but flavour is maximum as it is enhanced thoughtfully with green chillies and a tempering of readily available ingredients. Cooking the corn kernels in milk imparts a very comforting flavour, which is characteristic of khichdi. Keep a pack of shelled sweet corn in the fridge, ready for making this handy khichdi any time you are hungry.

Green tomato kadhi is tangy and spicy kadhi with combination of green tomatoes and green chillies. It is thickened with coconut. Serve hot with roti or rice.

kaddu ka bharta recipe | Rajasthani bhopla bharta | healthy red pumpkin mashed sabzi | with 20 amazing images. kaddu ka bharta is a tasty Indian dish made with kaddu, spices and herbs. It is a popular North Indian dinner dish. Learn how to make red pumpkin mashed sabzi. kaddu ka bharta is a slightly mushy vegetable-based dish that tastes heavenly when served with steaming hot rice, or Indian breads too. While you might have surely tasted the famous Baingan Bharta, here is something new for you to try. A delicious Rajasthani bhopla bharta made of juicy red pumpkins! The mild sweetness of the pumpkins is beautifully balanced in red pumpkin mashed sabzi by a mixture of seeds and spice powders, especially the tangy dry mango powder. kaddu ka bharta is high in Vitamin A, Magnesium. Serve the kaddu ka bharta fresh off the stove, garnished with peppy coriander. Enjoy kaddu ka bharta recipe | Rajasthani bhopla bharta | healthy red pumpkin mashed sabzi | with step by step photos.

ridge gourd chutney recipe | beerakaya pachadi | peerkangai chutney for Idlis, Dosas | healthy turai chutney | with 25 images. ridge gourd chutney is also known as turai chutney. Learn to make peerkangai chutney for Idlis, Dosas. To make ridge gourd chutney, in a mixer, add the sautéed ridge gourd, coriander, tamarind, coconut, green chillies, salt and ¼ cup of water and blend to a smooth paste and top with a tempering of dals and chillies. South Indians often combine roasted dals with sautéed veggies to make delicious chutneys like beerakaya pachadi, which go very well with idlis, dosas, puris and just about any snack. To enjoy these chutneys the traditional way, mix them with steaming hot rice topped with a dash of til oil or ghee, and relish with roasted urad papads. Here is how to use ridge gourd chutney in this fashion. ridge gourd is absolutely low in calories and carbs, thus making it a very virtuous choice for those on low-cal and low-carb diet. Consuming ridge gourd regularly can help to maintain blood sugar levels and hence this ridge gourd chutney is diabetics friendly. Enjoy ridge gourd chutney recipe | beerakaya pachadi | peerkangai chutney for Idlis, Dosas | healthy turai chutney | with step by step photos.

sprouted moong chaat recipe | healthy sprouted moong chaat Indian | moong sprouts chaat with besan dumplings | sprouted moong chaat healthy snack is a protein rich snack which can also be enjoyed for breakfast. Learn how to make sprouted moong chaat healthy snack. To make sprouted moong chaat, first make the dunplings. Combine all the ingredients in a deep bowl and knead into a smooth dough. Divide the dough into 4 equal portions. Grease your hands using ½ tsp of oil and shape each portion into a cylindrical roll of 6 mm. (1/4 ") in length and 25 mm. (1") in diameter. Arrange the rolls on a greased plate and steam in a steamer for 8 to 10 minutes. Cool completely and slice the rolls into small pieces. Keep aside. Then heat the remaining oil in a broad non-stick pan and add the cumin seeds, fennel seeds and asafoetida. When the seeds crackle, add the onions, turmeric powder and green chilli and sauté on a medium flame for 3 to 4 minutes. Add the moong sprouts, salt and ¼ cup of water and cook on a medium flame for 4 to 5 minutes. Add the prepared dumplings, chaat masala, sugar and lemon juice, mix well and cook on a medium flame for a few more seconds. Serve hot. We usually associate chaat with unhealthy fried foods or ones that have been cooked using loads of oil. Healthy sprouted moong chaat Indian is a healthy variation which has all the flavour and none of the extra calories we relate with fat laden ingredients of chaat. Sprouts in moong sprouts chaat with besan dumplings provide plenty of fibre, protein, vitamin C and iron to your diet and the protein content is further enhanced by the addition of vitamin C rich lemon juice. Learn about all the health benefits of sprouts. What’s more unique about this sprouted moong chaat healthy snack is the dumplings made of besan. Flavoured with fennel seeds, chilli powder and carom seeds, these soft dumplings give a feeling of satiety and an additional mouthfeel and contrasting texture. These dumplings can be enjoyed as a snack in itself. This sprouted moong chaat healthy snack can be enjoyed by weight-watchers and heart patients. We suggest that diabetics enjoy not more than half portion at a time, to keep the consumption of carbs restricted. Tips for sprouted moong chaat. 1. Do not miss out on adding curd to dumplings. It is necessary to add softness to the dumplings. 2. Cover and cook the sprouts, to retain most of the volatile nutrients. Enjoy sprouted moong chaat recipe | healthy sprouted moong chaat Indian | moong sprouts chaat with besan dumplings | with recipe below.

Gujarati suva kadhi recipe | shepuchi kadhi | suva kadhi | with 20 amazing images. Gujarati suva kadhi is a variation to the traditional Gujarati kadhi. Learn how to make suva kadhi. A homely preparation (shepuchi kadhi) made using chopped dill leaves, besan, curds and other flavour enhancers. One portion of the Gujarati Suva Kadhi is good enough to provide a quarter of a day’s calcium requirement. Curd is an excellent source of calcium, and when you combine it with dill leaves, it gets even richer in suva kadhi! The best part is that this healthy Gujarati suva kadhi is also very tasty. It is amazing how everyday flavouring substances and a traditional tempering result in such a tantalizing aroma and flavour. Tips for Gujarati suva kadhi: 1. If the curds are sour add 1/4 cup of milk to the kadhi and reduce the quantity of water. 2. Cook for 2 to 3 minutes, while stirring continuously. Enjoy Gujarati suva kadhi recipe | shepuchi kadhi | suva kadhi | with step by step photos.

tamatar ki kadhi recipe | tomato kadhi | Jain tomato curry | with 20 amazing images. tamatar ki kadhi is a flavorful and tangy dish usually made with yogurt (curd) as its base. However, a version can be prepared without curd, making it suitable for those who are lactose intolerant or prefer dairy-free options. This variant maintains the essence of traditional kadhi while imparting a unique taste. Who does not like tangy, lip-smacking kadhi? tomato kadhi is a tangier, more tantalizing version made of tomato purée (instead of dahi), thickened with besan, and spiced up with an assortment of pungent ingredients. tamatar ki kadhi is a perfect Jain dish as it is prepared without onion and garlic Serve tamatar ki kadhi hot with steamed rice or roti. This dairy-free tamatar ki kadhi is not only simple to prepare but also beautifully captures the tangy flavor of tomatoes while offering a comforting and satisfying meal. Enjoy! Pro tips for tamatar ki kadhi. 1. Tomatoes add a tangy and sweet flavor that complements the creamy and slightly sour taste of the kadhi. Tomatoes are an extremely rich source of Lycopene. Tomatoes are a powerful antioxidant, super rich in vitamin C, good for heart. 2. Add 1 tbsp besan (bengal gram flour). Besan acts as a natural thickening agent, adding a creamy texture to the kadhi. Besan adds a subtle nutty flavor to the kadhi,complementing the tanginess of the tomatoes. Enjoy tamatar ki kadhi recipe | tomato kadhi | Jain tomato curry | with step by step photos.

buckwheat moong and vegetable khichdi recipe | buckwheat vegetable khichdi | healthy kuttu vegetable khichdi | with 33 amazing images. buckwheat moong and vegetable khichdi recipe | buckwheat vegetable khichdi | healthy kuttu vegetable khichdi is a pleasing one dish meal with all the flavours and nutrients in one dish. Learn how to make buckwheat vegetable khichdi. To make buckwheat moong and vegetable khichdi, clean and wash the buckwheat. Drain and keep aside. Clean and wash the moong dal. Drain and keep aside. Heat the oil in a pressure cooker, add the peppercorns, cloves and cumin seeds. Once the cumin seeds crackle, add the asafoetida, moong dal, buckwheat and mixed vegetables and sauté on a medium flame for 2 to 3 minutes. Add the turmeric powder, green chilli paste, salt and approx. 4 cups of water, mix well and pressure cook for 3 whistles. Serve hot with karela kadhi or low-fat curds. Khichdi is light for the stomach, yet filling and nourishing. They often say soup is good for the soul, but I would say, "Khichdi is good for the soul too". The aroma of this buckwheat vegetable khichdi is irresistible, as it has been cooked with the aromatic spices. Buckwheat is commonly called as kutto or kutti no daro. This dalia vegetable khichdi is a variation of traditional khichdi in which rice is replaced with buckwheat due to its low glycemic index and high fibre content. The addition of more fibre from mixed vegetables, makes it suitable for diabetics, heart and weight-watchers. It can be served with low fat curds or karela kadhi, to make a satisfying meal. Moong dal, on the other hand, is a good source of protein. This helps to nourish the cells of the body and also boosts metabolism. This healthy kuttu vegetable khichdi is also abounds in B vitamins which are necessary to all perform many reactions in the body and also maintain nerve and muscle health. With enough iron from this khichdi, you can boost your haemoglobin levels too. Tips for buckwheat moong and vegetable khichdi. 1. Wash with your fingers only once as we want to remove the starch from the buckwheat. 2. Green chillies can be replaced with green chilli paste. 3. After cooking, if you wish to you can discard the cloves and peppercorns. Enjoy buckwheat moong and vegetable khichdi recipe | buckwheat vegetable khichdi | healthy kuttu vegetable khichdi | with step by step photos.

This is a low cal version of palak paneer in which I have used baby corn instead. Baby corn apart from being low in calories and fat as compared to other vegetables also imparts a crispy texture to the subzi.

Buckwheat is called "Kutti-no daro" in Gujarati and "kutto" in most other Indian languages. This recipe is a variation of a traditional recipe and is modified to make it healthier by using much oil , and adding potatoes to add softness to the texture of this dish. It is made into a big pancake and then cut into wedges before serving with fresh coriander chutney. Buckwheat is high in iron and fibre while curds contributes to the calcium and protein and potatoes provide carbohydrates and energy in this recipe. This recipe is recommended for the third trimester because your energy requirements are higher during this period.
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