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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The pleasant sweetness of jaggery and the enticing charm of poppy seeds and cashewnuts tone down the bitterness of bitter gourd to an extremely enjoyable level, in this special dry subzi. Sweet, with a dash of spice, this unique subzi tastes really awesome, but what is even more special than the taste is the mix of textures. The karela having been deep-fried has a very exciting crispness, which together with the coarse mouth-feel of poppy seeds and the soft crunch of cashewnuts, take your taste buds on a thrilling roller-coaster ride. The sweetness of jaggery is more prominent than the bitterness of karela in this Crispy Karela, and so it is sure to be enjoyed even by kids. You can also try other special karela recipes like Karela Muthias and Masala Karela .

aloo methi sabzi | Punjab aloo methi | how to make aloo methi | potatoes with fenugreek leaves | with 16 amazing images aloo methi is an everyday Punjabi sabzi ... easy, tasty and awesome. Yet, every time you taste it, potatoes with fenugreek leaves feels exotic, with the softness of potatoes and the pleasing bitterness of methi. You will find that this aloo methi dry sabzi is made with everyday ingredients in Indian kitchens like potatoes, methi, ginger, garlic, cumin seeds and red chillies. The rich aroma and flavour of aloo methi makes you eat an extra chapati or two. I would like to share some important tips to make the perfect Punjabi aloo methi. Take a deep bowl and put the chopped methi leaves into it. Sprinkle a little salt over the methi leaves and mix well. Keep this aside for 15 minutes. As fenugreek is a very bitter vegetable, adding salt over it removes the bitterness in the form of water. This makes the fenugreek much less bitter in the aloo methi sabzi. 2. Cooking the potatoes for long makes them a little crisp and gives them an appetising brownish colour. It also allows the potatoes to imbibe the flavours of the garlic, green chillies and ginger really well in aloo methi. We often make aloo methi sabzi with baby potatoes at home, however our recipe uses regular potatoes. Aside from aloo methi try other sabzi combos with methi like Methi Palak Paneer Subzi, Methi Papad and Methi Mutter Pasanda. Enjoy aloo methi sabzi | Punjab aloo methi | how to make aloo methi | potatoes with fenugreek leaves with detailed step by step photos and video below.

khichdi recipe | dal khichdi | toor dal khichdi | how to make dal khichdi | with 31 amazing images An elaborate yet easy khichdi that makes a wholesome and delicious meal, the toor dal khichdi is made of toor dal and rice combined with not just whole spices but also onions, garlic and tomatoes. This imparts a tangy twist to the dal khichdi making it holistic in terms of taste too. When you don’t have time to prepare a Kadhi, you can just serve toor dal khichdi with curds and papad like Fried papad, Roasted papad, Fried Khichiya Papad, Roasted Khichiya Papad, Instant Whole Wheat Masala Papad or Papad ki Churi and there you have a sumptuous dinner on the table! Some important points i would like to share with you on khichdi recipe. 1. Take a pressure cooker and add the dal to it. We have used toor dal, but many people use a combination of moong dal, green moong dal or masoor dal. 2. We have added tomatoes and onions to our khichdi recipe but you can add your own choice of vegetables like green peas, cauliflower and potatoes. 3. It’s best to make the khichdi slightly mushy by adding little extra water while pressure cooking. 4. When pressure cooking the khichdi, don’t cook on high flame as the khichdi will get stuck at the bottom of the pressure cooker and give a burnt taste. So cook on a medium flame. 5. You can replace rice with broken wheat (lapsi or dalia) in this recipe to make it healthier. Make sure you top your dal khichdi with generous amounts of melted ghee. Enjoy khichdi recipe | dal khichdi | toor dal khichdi | how to make dal khichdi with detailed step by step photos and video below.

soya matar sabzi recipe | soya matar ki sabji | soya mutter masala curry | soya chunks gravy | with 33 amazing images. soya matar sabzi recipe | soya matar ki sabji | soya mutter masala curry | soya chunks gravy is a protein rich accompaniment to whole wheat rotis and Parathas. Learn how to make soya mutter masala curry. To make soya matar sabzi, combine the soya chunks, salt and 1 cup of hot water in a bowl and keep aside to soak for 10 minutes. Discard the drained water and keep the squeezed soya chunks aside. Combine the curds, besan, milk and ¾ cup of water in a deep bowl, whisk well till no lumps remain and keep aside. Heat the oil in a non-stick kadhai and add the cumin seeds. When the seeds crackle, add the asafoetida, ginger-green chilli paste, garlic paste and onions and sauté on a medium flame for 1 to 2 minutes. Add the tomatoes, turmeric powder, chilli powder and coriander-cumin seeds powder, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Lower the flame, add the curd-beasn mixture and ½ cup water, mix well and cook on a slow flame for 1 minute, while stirring continuously. Add the soya chunks, green peas, sugar and salt, mix well and cook on a slow flame for 1 minute, while stirring once in between. Serve immediately. Chunky, mealy soya nuggets and juicy green peas simmered in a tangy curd-based gravy, the soya matar ki sabji is an exciting way to add soya to your meal. While the curds-besan mixture gives the soya mutter masala curry a kadhi like flavour, the addition of onions, tomatoes and spice powders makes this semi-dry subzi all the more exciting. Try it once, and you will be happy to see this flavourful soya chunks gravy preparation rise to the top of the popularity chart at home. This healthy soya matar sabzi is brimming with protein which nourishes each and every cell of our body. It is rich in fibre , which means that it will keep you full for long hours. Weight-watchers can include this sabzi in their diet once a week. The onions and tomatoes are also a source of antioxidant allicin and lycopene respectively, which will help to reduce inflammation in the body and safeguard our cells against harmful free radical damage. Tips for soya matar sabzi. 1. Once the soya chunks have been soaked, drained and squeezed thoroughly at step 1, use them immediately to make this sabzi, else the soya chunks might break if kept for too long. 2. Ensure that the besan has mixed very well with the curd. 3. After adding this curd-besan mixture to the sabzi at step 6, ensure to cook on a slow flame to avoid the curd from splitting. Enjoy soya matar sabzi recipe | soya matar ki sabji | soya mutter masala curry | soya chunks gravy | with step by step photos.

dal kadhi recipe | chana dal kadhi | healthy Indian kadhi | with 31 amazing images. dal kadhi recipe | chana dal kadhi | healthy Indian kadhi is a perfect blend of Indian flavours and aroma. Learn how to make chana dal kadhi. To make dal kadhi, clean, wash and soak the chana dal in enough water in a deep bowl for 30 minutes. Drain well. Combine the chana dal and 2 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat the oil in a deep non-stick pan and add the cumin seeds. When the seeds crackle, add the asafoetida and ginger-green chilli paste and sauté on a medium flame for a few seconds. Add the capsicum and chilli powder and sauté on a medium flame for 1 to 2 minutes. Add the cooked chana dal and salt, mix well and cook on a slow flame for 4 to 5 minutes, while stirring occasionally. Add the curds, sugar and coriander, mix well and cook on a slow flame for 2 minutes, while stirring continuously. Serve hot. A wholesome kadhi that uses cooked chana dal instead of besan. You will enjoy the texture of this thick dal kadhi, as well as the lingering mouthwatering flavour, brought about by simple spices. Another special aspect of this chana dal kadhi is the addition of chopped capsicum, which imparts not just crunch but also a flavour and aroma that you will surely relish. Health conscious can reduce the amount of oil used for tempering and avoid the addition of sugar to make healthy Indian kadhi. They can also make their choice between the use of full fat curd and low fat curd depending on the amount of fat allowed in their diet. Dal and curd both are a very good source of protein, which adds satiety and boosts metabolism. Weight-watchers, heart patients and diabetics can enjoy healthy Indian kadhi. Tips for dal kadhi. 1. Chana dal has to be soaked for 30 minutes. So plan for it in advance. 2. To make thin dal kadhi, while pressure cooking add 2½ cups of water instead of 2 cups of water. 3. To further add a touch of nourishment, you can add some finely chopped spinach or methi to the dal after sauteing the capsicum. Enjoy dal kadhi recipe | chana dal kadhi | healthy Indian kadhi | with step by step photos.

hare lehsun toovar dal recipe | green garlic toovar dal | green garlic lentil dal | with 20 amazing images. A dal with a lip-smacking flavour that lingers on your taste buds, the hare lehsun toovar dal recipe would be a good dish to prepare when green garlic is in season. Green garlic has a milder flavour than regular dried garlic, and it perfectly flavours toovar dal together with a combination of other ingredients like tomatoes and onions in green garlic toovar dal. A traditional tempering adds punch to this peppy green garlic toovar dal, which is a must-try during the spring season when green garlic is available. Tips for the hare lehsun toovar dal recipe. 1. Cook the green garlic and onion properly so that it does not give you that raw taste. 2. Follow the instructions do not over boil or under boil the toovar dal. Learn hare lehsun toovar dal recipe | green garlic toovar dal | green garlic lentil dal | with step by step photos below.

This version of corn and maize flour dhokla turns out well in the microwave provided you mix the batter well and add the fruit salt right in the end. Enjoy these hot, with chutneys of your choice. And do not forget the coriander and coconut garnish as any dhokla would be incomplete without it!

Maharashtrian masala bhaat recipe | healthy masala brown rice | healthy masala vegetable pulao | with 26 amazing images. Maharashtrian masala bhaat recipe is a famous delicacy from west of India made in most Maharashtrian homes quite frequently. Here it has been made slightly nourishing by the addition of brown rice by way of healthy masala brown rice. Learn how to make healthy masala bhaat in pressure cooker. To make healthy masala vegetable pulao, you first need to make a dry spice powder by dry roasting basic spices like cumin seeds, coriander seeds, cloves and black peppercorns and then blending them to a powder. Follow it heating oil in a deep non-stick pan and give a tempering of cumin seeds. As the seeds crackle, add asafoetida, ginger, green chillies and turmeric powder and sauté for a few seconds. Add all the vegetables, salt and little water and allow the vegetables to cook for 8 to 10 minutes. Finally add the cooked brown rice and dry spice powder, mix well and cook for another 2 minutes. Garnish with coriander and serve. Brown rice used to make healthy masala vegetable pulao has slightly more fiber than the white polished rice used in the traditional recipe. Moreover this recipe makes use of many colourful veggies which adds a dose of antioxidants and fiber. Antioxidants will help you get rid of the free radicals, while the fiber will keep up your digestive health. Moreover this recipe has a twist of using only 2 tsp of oil as compared to oodles of oil used authentically. Healthy masala brown rice thus should be preferred over white rice based masala bhaat whether you are a healthy individual or a heart patient. However rice is full of carbs, so do not get carried away by its colours and flavours. Restrict your portion size for sure. This traditional Maharashtrian masala bhaat recipe is an amazing combination of spicy flavours and mouth-watering textures. When served with low fat curds or raita , it makes a complete meal in itself. Instead of brinjals and tendli, you can choose vegetables that are handy and whip up an easy nutritious meal in a jiffy. Enjoy Maharashtrian masala bhaat recipe | healthy masala brown rice | healthy masala vegetable pulao | with step by step photos.

tendli bhaat recipe | Maharashtrian tendli bhaat | ivy gourd rice | with amazing 33 images. tendli bhaat recipe is a real spicy preparation of rice and tendi, which totally masks the sober nature of tendli transforming it into an exciting ingredient that will be loved by all. Maharashtrian tendli bhaat is a treat to the taste buds, which is derived from Maharashtra and falls under the category of their comfort foods. ivy gourd rice is easy and quick to make. All you need to do is dump all the ingredients together and ivy gourd rice is ready! Every Maharashtrian household has their own style and method of making it and this is our version to it. Tendli stands for ivy gourd and bhaat stands for rice. Tendli and rice combination turns even heavenly when we add the prepare Maharashtrian masala to it. This Tendli Bhaat actually has a double dose of spices! Not only is the rice cooked with sautéed spices, but it is also seasoned with an aromatic spice powder. The spice powder is quite special, because the regular spices like cinnamon and cloves are further enhanced by unique additions like sesame, caraway and coconut. You can make ivy gourd rice for special occasions or also use it as a tiffin treat. It is a satisfying one-pot meal. Preparation for Tendli bhaat doesn’t make time nor does cooking. This is on my lunch box tiffin recipe atleast once a week. Also, I have a Maharashtrian friend who makes it as a gudi padwa recipe along with sol kadhi. Adding half the spice powder when cooking the rice and tendli, and adding the remaining at the end, improves the aroma and flavour of the Maharashtrian tendli bhaat wonderfully. You could try the same tendli bhaat with other veggies, but tendli offers a special, crisp texture that is difficult to match! Enjoy this Maharashtrian delicacy with curds and your favourite Aachar by the side. Learn to make tendli bhaat recipe | Maharashtrian tendli bhaat | ivy gourd rice | with detailed step by step recipe photos and video below.

gathiya recipe | Gujarati style gathiya | Indian namkeen jar snack | with 26 amazing images. Tea-time becomes more than perfect when it features gathiya and jalebis . Learn how to make gathiya recipe | Gujarati style gathiya | Indian namkeen jar snack | Gathiya is a crunchy and savoury snack that has been loved by generations of Gujaratis. It has gained its share of fame in other parts of India and the rest of the world too! Gujarati style gathiya has carom seeds and asafoetida that gives the besan dough a flavourful and aromatic punch while papad khar ensures the ideal crispiness. Papad Khar is an essential and vital ingredient in papad making, where it contributes to the crispness and expansion of fried gathiyas. Allow the Indian namkeen jar snack to cool completely before breaking them and storing them. Keep them in a dry, airtight container and enjoy with hot cups of tea and enticing sweets. Tips to make gathiya: 1. Make sure you deep fry the gathiya on medium flame so they get cooked from inside. 2. Store in an air tight container upto days. 3. Resting of the dough is very important for the perfect crispy gathiya. Enjoy gathiya recipe | Gujarati style gathiya | Indian namkeen jar snack | with detailed step by step images.

gavarfali ki sabzi recipe | Rajasthani gavar sabji | healthy gavar sabzi with curds | cluster beans curry | with 35 images. gavarfali ki sabzi is a simple curd based Rajasthani gavar sabzi. Learn how to make gavarfali ki sabzi. A nice and soft sabzi with the strong flavour of curds, the gavarfali ki sabzi has a well-balanced flavour that is soothing yet spicy. Add a little baking soda while cooking the gavar (cluster beans) to retain its colour, and also to ensure that it is well cooked. The combination of cumin and fennel seeds in the tempering is what gives Rajasthani gavar sabji its unique and memorable flavour, so make sure you do not omit it while preparing this sabzi. To make gavarfali ki sabzi healthier we suggest you use coconut oil instead of processed oil in cooking. Guvar used in cluster beans curry has a low glycemic index, which along with high fiber count (5.4 g / cup) makes it a highly suitable choice for diabetics. Gavar should be on top of the list for those on low carb diet and weight loss diet. gavarfali ki sabzi is rich in Vitamin C, Folic Acid, Calcium, Phosphorus, Fiber. Perfect for weight loss, diabetics and heart also. Enjoy gavarfali ki sabzi recipe | Rajasthani gavar sabji | healthy gavar sabzi with curds | cluster beans curry | with step by step photos.

carrot pickle recipe | instant gajar ka achar | Gujarati, North Indian carrot pickle | with 18 amazing images. carrot pickle recipe is actually a instant gajar ka achar which is a North Indian carrot pickle. Here we have got you a delicious and a very simple carrot pickle recipe that is popular in Gujarat and North India. Pickles and achar are essential part of Indian meals. instant gajar ka achar have strength to enhance your simplest meals and make them flavorful. Pickle in a minute? Believe it or not, this yummy instant carrot pickle needs just a few minutes of your time. While people tend to think and assume of pickle making process as a long and tiring one, we offer a tasty and easy carrot pickle which can be prepared and relished in a jiffy. instant gajar ka achar is super quick and easy to make. Even an amateur cook cannot go wrong with this recipe. All you need to do is combine carrot, kalonji, split fenugreek seed and mustard seed, asafoetida, chili powder, turmeric powder and salt. Further, heat some mustard oil and pour over the carrot mixture. Mix well and your carrot pickle is ready to be relished! Make sure you use Indian or red carrot to prepare this pickle! To make the perfect instant gajar ka achar firstly buy the perfect carrot. Carrot should be firm, smooth, relatively straight and bright in color. Avoid carrots that are excessively cracked or bruised. You can serve the instant carrot pickle as a side dish with any meal. It will surely add a zingy flavor to your food. Gajar ka achar goes really well with theplas, parathas and low cal rotis. Enjoy carrot pickle recipe | instant gajar ka achar | Gujarati, North Indian carrot pickle with detailed step by step recipe photos and video below.

dahi aloo recipe | dahi wale aloo ki sabzi | Rajasthani dahi wale aloo | potatoes in yogurt curry | 25 amazing images. dahi aloo recipe is a Rajasthani dahi wale aloo and called potatoes in yogurt curry in English. Dahi aloo sabzi recipe is the simplest that can be included to your daily fare. Here, we have got you our own version of dahi aloo. Every household has their own version of making it. If you are looking for a sabzi that can be prepared in a jiffy, this recipe is for you. Dahi aloo is a rich and creamy gravy delicacy from Rajasthan. Ingredients used to make dahi aloo are extremely simple and basic. Made from aloo, curds and Indian spices, this dahi wale aloo ki sabzi is very tasty. We have added besan in the curd mixture which will help in not letting the curd curdle. I bet the ingredients used in dahi wale aloo ki sabzi would be available in every Indian household pantry!! You can also deep fry the aloo if you wish to, we have just used pressure cooked potatoes. Also, if you are fasting all you need to do is skip addition of turmeric powder, besan and coriander cumin powder. Rajasthani dahi wale aloo will make a perfect vrat recipe. We have made this potatoes in yogurt curry with no onion, no garlic and no ginger, yet the taste is outstanding and is definitely a treat!! You can serve dahi aloo along chapatti, phulka and even rice as it is a gravy dish and can be had along rice. The ever popular potato finds its way into every cuisine and is cooked in a different, delicious way each time. This dahi aloo recipe cooks them in fresh yoghurt gravy that is flavoured with fennel and nigella and other subtle spices. Dahiwali Aloo ki Subzi served with puris is a famous Rajasthani meal which can be enjoyed for lunch or dinner. Learn to make dahi aloo recipe | dahi wale aloo ki sabzi | Rajasthani dahi wale aloo | potatoes in yogurt curry | with detailed step by step recipe photos and video.

aloo bhindi recipe | Punjabi style aloo bhindi fry | Indian aloo bhindi ki sabji | stir fried okra and potato | with 31 amazing images. aloo bhindi recipe | Punjabi style aloo bhindi fry | Indian aloo bhindi ki sabji | stir fried okra and potato is a simple everyday sabzi is many Indian households. Learn how to make Punjabi style aloo bhindi fry. To make aloo bhindi, heat the oil in a deep non-stick pan, add the potatoes and sauté on a medium flame for 5 minutes. Drain and keep aside. In the same non-stick pan, add the bhindi and sauté on a medium flame for 5 minutes. Drain and keep aside. In the same deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes. Add the tomatoes, ginger paste and garlic paste, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the coriander powder, chilli powder, garam masala, turmeric powder, asafoetida, dry mango powder, salt and 2 tbsp of water, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Add the sautéed potatoes and bhindi, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally. Switch off the flame, add the fresh cream, coriander and dried fenugreek leaves and mix gently. Serve hot. Who doesn’t like the combination of aloo and bhindi? Combining it with potatoes makes ladies finger appealing even to little kids! Here is one way to cook the duo in a flavour-packed Punjabi style aloo bhindi fry which is perked up with a range of common but dynamic ingredients, which give a really awesome flavour and nice mouth-feel to the subzi. Fresh cream makes the Indian aloo bhindi ki sabji richer, while peppy spice powders and dried fenugreek leaves give it an appetizing aroma and tongue-tickling flavour. Serve stir fried okra and potato hot with rotis. Try other bhindi recipes like Dahi Bhindi ki Subji or Stuffed Bhindi with Paneer. Tips for aloo bhindi. 1. Always go for medium diameter ones, not too long, because bulgy lady's finger has very big seeds within, which spoil the delicacy of this vegetable. 2. Always sauté the aloo and bhindi on a medium flame, so they cook uniformly without turning dark brown. 3. Prefer to crush the fenugreek leaves before adding. This helps to lend the perfect flavour. Enjoy aloo bhindi recipe | Punjabi style aloo bhindi fry | Indian aloo bhindi ki sabji | stir fried okra and potato | with step by step photos.
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