Asafoetida, often spelt as asafetida is a lesser known spice which is easily distinguished by its pungent smell that appears because of its sulfur content. The spice has many nicknames like stinky finger, ... More »
Clean mushrooms.
Chop off the coarse stem ends.
Heat oil in 3-quart pot over medium heat, and put in the asafetida.
It will sizzle and expand within 5 seconds.
Now add the cumin seeds, and as soon as they darken (5 to 10 seconds), the red peppers.
Stir once... - 44.0401
Wash, peel, and quarter potatoes.
Put them in bowl with cold water to cover.
In 2-3-quart pot, heat oil over medium heat.
As it heats, put potatoes in colander to drain.
When the fat is hot, put in the asafetida; after it sizzles (5 seconds), add the cumin... - 43.5181
See this interesting video that shares an excellent recipe to make traditional ukado which serves as a great natural remedy for digestive disorders. The video is wonderfully presented and the recipe uses all natural ingredients that are easily available in... - 14.1477
1. Soak the pigeon peas in water for one hour. Drain and grind to a coarse paste.
2. Add the remaining ingredients and mix well.
3. Shape into rounds, each the size of a large lime.
4. Flatten slightly, and deep fry in hot oil till golden brown.
5. Drain and... - 36.8712
1. Cook the washed pigeon peas with turmeric powder in 3 cups water.
2. Soak tamarind in 1/2 cup water.
3. Cook vegetables in 2 cups water. When the vegetables are cooked, strain and pour in the tamarind extract and the sambar powder.
4. Allow it to boil for... - 44.4466
GETTING READY
1. Wash asparagus break off and discard tough white portion.
2. With vegetable parer scrape ends of asparagus.
3. Set aside 12 of the best spears about 5 inches long for decoration.
4. Cut rest of asparagus into 1/2-inch pieces.
5. Preheat oven... - 47.2842
Grind all spices individually, except asafoetida.
Mix and place in a large tray.
Make a well in the centre and place asafoetida in it.
Pour boiling oil on top and crush it completely with a wooden spoon.
Mix well and cool.
Store in an airtight glass jar. - 37.0635
Mix together fenugreek, mustard, turmeric, asafoetida and salt.
Add to hot oil and roast.
When roasted, remove from fire and add chilli powder.
Mix well and use as required. - 28.0854
1. Slit the okra into thin pieces lengthwise. Marinate with salt, chilli powder and asafoetida powder for five minutes. Sprinkle gram flour and toss. Deep fry in hot oil. - 26.2987
Meetha aam ka achar is a popular sweet mango pickle made with raw mangoes. Prepared in the early summer with fresh raw mangoes, the meetha aam ka achar is spiced with chili peppers, asafoetida and fenugreek seeds. Sweetened with sugar, the meetha aam ka achar... - 31.6013
This brinjal pickle recipe is a spicy and savory vegetable pickle. Made with added tomatoes, the brinjal pickle isa cooked pickle and is spiced with asafoetida, turmeric and chili powder. Flavored with tamarind and curry powder, the brinjal pickle is... - 31.8154
1. Wash, wipe dry and cut the mangoes (with their skins) into small pieces, discarding the seeds.
2. In 2 teaspoons of oil fry the asafoetida and fenugreek seeds, powder, and set aside.
3. In a large steel bowl put in the mango pieces, add salt, and mix. Put... - 34.0761
mix all the ingredients and make a thick paste. heat oil splutter mustard seeds,curry leaves onion(optional) asafoetida add it to the paste.go on frying until it turns to powder consistency on a low flame. - 30.6739
Dry roast the coconut on a low Flame.
Dry roast the sesame too, separately, on a low flame.
Then roast the rest of the ingredients, except the asafoetida, in oil.
Transfer these to a plate and in the same pan saute the asaioetida.
1 Grind together the whole... - 31.3194
1. Boil the vermicelli.
2. Mix with curd, chopped green chillies, salt and ginger.
3. Heat oil.
4. Fry mustard seeds, asafoetida, curry leaves and whole red chilli.
5. Pour over vermicelli mixture.
6. Mix well and serve with pickles. - 39.2328
MAKING
1. In a bowl mix curds, carrots, groundnuts, chillies, sugar and salt.
2. In a skillet heat 1 tablespoon oil and toss in asafoetida and cumin seeds.
3. When the seeds stop spluttering add carrots.
SERVING
4. Serve garnished with coriander leaves. - 35.1596
GETTING READY
1)Wash and skin the mangoes and cut them into 8 pieces each.
MAKING
2)In a large container, add mango pieces, salt, reserving 1 teaspoon, cayenne and asafoetida and mix thoroughly.
3)Take a clean glass jar, sprinkle the reserved salt at its... - 32.7603
MAKING
1)In a bowl, add yogurt and salt. Beat it until smooth.
2)Add marrow, asafoetida and green chilies. Mix thoroughly.
SERVING
3)Garnish the raita with cumin powder and mint leaves and serve chilled. - 40.3418
When it comes to healthy eating, nothing beats the goodness of spinach. This impressive Sindhi spinach curry involves a gamut of interesting ingredients and flavorful spices including ginger, onion, garlic, green chilies, asafoetida, egg plant and more. This... - 98.4105
1. Soak the moong dal for 3 to 4 hours. Drain.
2. Add the green chillies and blend in a mixer with very little water.
3. Add the asafoetida and soda bi-carb and mix well.
4. Heat a non-stick sandwich toaster and spread 1 teaspoon of the mixture in each... - 39.8535
1. Make a paste of green chillies and ginger.
2. Mix the gram flour (besan), buttermilk, turmeric powder, asafoetida, green chilli paste and salt very well.
3. Heat the mixture and keep stirring constantly.
4. When it is very thick, test by spreading a little... - 40.9986
Method
1.Mix the gram flour in 1 1/2 cups of water.
2.Heat the oil in a tava and fry the onion for a while.
3.Add the methi, green chillies and asafoetida and fry again for a while.
4.Pour the gram flour mixture, add the chilli and turmeric powders and salt... - 34.8413
Place the drained beans, cucumber, carrot, coriander, ginger, lemon juice and salt in a bowl.
Mix well and set aside. Heat oil in pan, add the mustard seeds and allow the seeds to pop.
Add green chillies, and fry a few seconds. Add asafoetida and remove from... - 41.6203
1. Grind coconut, red chilli and tamarind paste by adding 1/2 a cup of water to a smooth paste.
2. Add salt and add 1/4 cup of water to make it a bit thin.
3. Heat 2 tbsp oil and add mustard seeds.
4. When they splutter add curry leaves and... - 35.9602
Place the grated mangoes, sugar, vinegar and garlic in a large, heavy dekchi over a slow fire. Allow the sugar to melt and keep stirring off and on for twenty minutes. Add the raisins, salt, chilli and spice powders and asafoetida and stir vigorously till the... - 22.4088
1. Place the finely chopped mango pieces, sugar and vinegar in a heavy bottomed dekchi and allow to cook over a medium flame. Keep stirring till the mango pieces are cooked.
2. Once the mango pieces have softened, add the salt, cumin, chilli and asafoetida... - 20.6842
Remove the top crust of the loaf.
Crumble the loaf into very small pieces.
Add the curds and a little water to soak the bread pieces. Leave for at least 2
hours.
Add the coriander, green chillies, chilli powder, gram flour, asafoetida and salt.
Drop a... - 39.1669
Kovaikkai badam poriyal is a sauted preparation of kovaikkai or ivy gourd with spices and lentils. Flavored with asafoetida, curry leaves and mustard seeds, the kovaikkai badam poriyal can be served along with rice and daal. - 38.5802
Cook the soya beans in boiling water for about 10 minutes.
Leave to cool.
Add the other chutney ingredients and blend into a paste with a little water.
Prepare the seasoning by heating the oil in a pan and adding the mustard seeds to it.
When the seeds begin... - 40.1095
Dry roast the Bengal gram ana black gram together till you get a roasted aroma ana the dals nave lightly Drowned.
Leave to cool Heat the oil in a pan and place the mustard seeds in it.
When they splutter add the red chillies and the turmeric and asafoetida.
1... - 41.5052
Ambate Para is easy to make recipe. Ambate Para gets its taste from ambate mixed with mustard powder and chili powder. Ambate Para is cherished by vegetarian food lover. - 30.1635
Mango Curry is easy to make recipe. Mango Curry gets its taste from raw mango mixed with turmeric powder and Asafetida powder. Asafetida powder is inspired by many restaurants worldwide. - 41.6418
This Papaya Chutney tastes incredible ! I tried this sweet sour papaya relish with Indian bread dishes and the result was mind blowing. Just try this Papaya Chutney and let me know if you like it ! - 38.3619
This Kichu tastes incredible ! Try this irresistibly seasoned rice flour dish and let me know if you like it ! Your suggestions for this Kichu are welcome - 37.6351
1. Soak the moong dal in water for 2 hours. Drain.
2. Grind with the fresh curds and green chillies.
3. Add the gram flour, asafoetida, coriander, sugar, lemon juice and salt and mix well.
4. Grease balana leaves lightly.
5. Spread 1 tablespoon of the mixture... - 35.0943
1. Cook the tomatoes and cauliflower in 6 teacups of water until soft. Blend in a mixer.
2. Mix the gram flour with 1/4 teacup of water and add to the mixture.
3. Add the remaining vegetables, green chillies, chilli powder and salt and boil for 15 minutes.
4.... - 37.8646
1. Soak the moong dal for 2 hours. Drain.
2. Add the green chillies and a little water and grind in a mixer.
3. Add the gram flour, curds, asafoetida and salt.
4. When you want to serve, add the fruit salt and mix well.
5. Pour the mixture into two thalis of... - 35.2473
1. Soak the moong dal in water for 3 to 4 hours. Then wash it very well.
2. Blend the soaked dal in a blender with the green chillies and a little water.
3. Add the fenugreek leaves, gram flour, asafoetida, soda bi-carb, sugar, oil and salt and mix well.
4.... - 34.1129
Wash and drain cabbage and carrot thoroughly.
Heat oil in a pan and fry cumin seeds.
When they stop popping, add asafoetida, neem leaves, ginger and chillies.
After a minute add shredded vegetables and salt.
Cover and cook for 10 to 15 minutes.
Beat curds and... - 41.2234
Roast brinjals over direct fire till the skin turns black and they are cooked through and through.
Dip in cold water and peel off the skin.
Mash brinjals.
Heat oil in a frying pan and fry the black gram, dry chillies, neem leaves and asafoetida till black... - 40.3681
Heat ghee in a pan and fry cumin.
When it turns brown, add asafoetida and khoya and fry till khoya turns light brown.
Add peas and rest of the ingredients except garam masala.
Add enough water to cook peas.
Cover the pan with a lid containing water.
Stir... - 40.8491
For Chutney:
1. Blend chana dal, curd, green chillies and salt into a fine paste.
2. Heat a small pan and put mustard seeds, a pinch of asafoetida, curry leaves and saute them.
3. Mix with the paste. The chutney is ready.
For Maida Dhirde:
1. Mix all the... - 34.8777
1. Soak the moong dal in water for 3 to 4 hours. Then wash it very well.
2. Blend the soaked dal in a blender with the green chillies and a little water.
3. Add the fenugreek leaves, gram flour (besan), asafoetida, soda bi-carbonate, sugar and salt and mix... - 28.8079
Scrape the brown skin off the lotus roots and wash 2" cut pieces very thoroughly.
Place 2 cups of water in a vessel over medium heat. When hot, add the salt, lotus stems, powdered ginger and fennel, cumin and the asafoetida and cook for 12 to 15 minutes,... - 31.4284
Boil the drumsticks in salted water and cook till firm. Remove from the fire and drain. The drumsticks must not become mushy.
Place a vessel on the fire with 2 tablespoons of oil. When hot, add the curry leaves and deseeded chillies and allow them to turn... - 31.2064
Place the finely chopped mango pieces, sugar and vinegar in a heavy bottomed dekchi and allow to cook over a medium flame. Keep stirring till the mango pieces are cooked.
Once the mango pieces have softened, add the salt, cumin, chilli and asafoetida and stir... - 25.3775
Boil the lotus seeds for 20 minutes, cool and skin them. Set them aside.
Cook the chopped onions in 2 tablespoons of ghee. When soft and pink, add the green chillies, garlic, chopped ginger, crushed cumin, ginger powder, cloves and asafoetida and stir gently... - 30.803
Place the grated mangoes, sugar, vinegar and garlic in a large, heavy dekchi over a slow fire. Allow the sugar to melt and keep stirring off and on for 20 minutes. Add the raisins, spices, salt, chilli and spice powders and asafoetida and stir vigorously till... - 27.4309
Pour 1/2 cup of oil in a vessel. Place on medium heat and add the onion and cook till pink and soft. Add the coconut, green chillies and fresh ginger and stir for 2 minutes.
Add the asafoetida, turmeric and garam masala. Stir for another 2 minutes and then... - 29.4232
1. Crush together garlic, ginger, cumin and coriander seeds.
2. Mix, with lime juice, water, salt, turmeric and coriander leaves.
3. Bring to a boil. Simmer for a few minutes. Remove from fire.
4. Heat oil, add curry leaves, broken red chilli, asafoetida and... - 38.9606
1. Sieve flour, add salt, chilli powder, turmeric and asafoetida.
2. Rub in fat.
3. Add sour curds and mix well. Knead and leave for 1 hour.
4. Knead again. Divide into even sized balls. Roll out into rounds 13 cm. (about 5") in diameter.
5. Fry like parathas. - 36.5089
1. Soak gram overnight.
2. Grind with salt, green chillies and cumin.
3. Heat oil, add mustard seeds, asafoetida, turmeric and chilli powder.
4. Add the gram mixture and water and stir well.
5. Cover the pan and let it cook, stirring occasionally.
6. When... - 42.4619
1. Sprout the field beans and soak them in warm water for two hours and skin.
2. Heat fat. Add mustard seeds. When they crackle, add asafoetida and turmeric.
3. Add field beans and water and cook till three-fourths done.
4. Wash and cut the snake gourd into... - 40.9569
1. Soak gram overnight.
2. Crush the gram coarsely.
3. Add grated raw mango, chopped chillies, sugar and salt and boil.
4. Heat oil, add mustard seeds. When they crackle, add the. chilli powder, turmeric and asafoetida.
5. Mix well and serve garnished with... - 40.2972
1. Boil the gram in water till well cooked.
2. Mash well.
3. Add sliced green chillies, ginger, turmeric, salt, tamarind juice or cocum, and jaggery.
4. Boil for half an hour over slow fire. Remove.
5. Heat oil in a frying pan.
6. Add mustard seeds, fenugreek... - 44.4654
1. Wash and soak gram in double the quantity of water for one hour.
2. Cook till soft.
3. Pick and wash spinach. Add to gram and cook for 10 to 15 minutes. Add salt, turmeric and chilli powder. Remove from fire.
4. Heat oil. Fry asafoetida and pour over dal.... - 35.4883
1. Boil the rice.
2. Heat fat and fry the cashewnuts to a golden brown. Remove and drain. Fry curry leaves. Remove.
3. In the same fat, fry cleaned gingelly seeds, red chillies, asafoetida and split black gram.
4. Remove and grind to a powder.
5. Mix the... - 37.1953
1. Wash, boil, peel and cut potatoes into cubes.
2. Add tamarind pulp, green chillies and onions. Mix well.
3. Heat oil in a pan. Fry mustard seeds, asafoetida and curry leaves.
4. Remove pan from fire. Add prepared potatoes and salt. Mix well. Garnish with... - 38.1886
1. Mix together cubed potatoes, roasted and powdered gingelly (sesame) seeds and salt.
2. Heat oil, add fenugreek seeds.
3. As they splutter, add green chillies, turmeric and asafoetida.
4. Mix well and pour over potato mixture. - 38.2246
1. Wash, boil, peel and cut potatoes into large pieces.
2. Grind into a fine paste, chillies; tamarind and grated coconut.
3. Add ground spices to the potatoes with enough water to barely cover so -uds.Add salt.
4. Bring to boiling point. Reduce heat and... - 36.7686
1. Toss the diced mango in salt. Set aside for two hours.
2. Heat the gingelly oil and fry the mustard, turmeric, chilli, asafoetida and fenugreek powders and curry leaves over a moderate flame. Add the water and bring to boil.
3. Remove from fire and... - 37.244
1. Wash potatoes thoroughly.
2. Peel and cut into strips 1.25 cm. (1/2") in length.
3. After squeezing out all water, apply salt and set aside for 10 minutes.
4. Fry the potato pieces in oil till golden and set aside.
5. Roast red chillies, fenugreek, mustard... - 40.2122
1. Clean spinach and wash well.
2. Clean and slice garlic, ginger, green chillies; chop coriander leaves and cut brinjal.
3. Put all prepared ingredients and chilli powder into a pan. Add salt and a little water and cook till vegetables are done and water... - 37.2841
1. Clean, wash and shred cabbage.
2. Slice onion; chop green chillies.
3. Heat oil. Add mustard seeds and when they crackle add asafoetida.
4. Add onion. Fry lightly. Add cabbage, spices and salt.
5. Cook in a slow fire for about 10 minutes. Add lime juice... - 39.0315
1. Boil rice and set aside.
2. Roast and powder fenugreek, turmeric, and black gram. Mix with rice. Add salt and lime juice.
3. Heat oil, fry nuts and remove.
4. Add curry leaves, mustard seeds, asafoetida, Bengal gram and red chillies.
5. When brown, remove... - 39.6886
Put mince in a pan with the ghee, salt, ginger, asafoetida and yoghurt.
Cover and cook on a slow fire till water dries.
Add in chilli powder, peas and coriander powder, and fry till browned, add 1/2 cup hot water and simmer till water dries and ghee surfaces... - 42.6173
MAKING
1. In a bowl cover jaggery with little water.
2. Stir and keep aside until dissolved.
3. In a skillet heat 2 tablespoons oil and toss in mustard seeds and asafoetida.
4. When seeds stop spluttering, add mangoes and fry till tender.
5. Mix jaggery and... - 42.1889
MAKING
1. Hold brinjal over open or gas flame to char till the skin turns black and wrinkled.
2. Run under cold water. Peel and mash the brinjal to a paste.
3. In a bowl mix brinjals, curds, salt, sugar and chillies.
4. In a skillet heat 1 tblsp oil. Add... - 39.6458
MAKING
1. In a vessel add chillies and bhopla together.
2. Add salt and cook over a low fire till tender. Do not add water.
3. Take off from fire and mash until it forms a smooth paste.
4. Add curd and mix together.
5. Add sugar and combine together.
6. In a... - 43.0718
MAKING
1. In a bowl mix together curds, cucumber, ginger, tomato, sugar and salt.
2. In a skillet heat 1 tablespoon oil and toss in mustard and asafoetida.
3. When they stop spluttering add curd.
SERVING
4. Serve garnished with coconut and coriander leaves. - 39.6634
MAKING
1. In a bowl mix gram flour in 1 cup water. Mix well and keep aside.
2. In a skillet heat 3 tablespoon oil and toss in mustard, cumin and fenugreek seeds and asafoetida. Stir until mixture turns red.
3. Add turmeric and salt and fry briefly.
4. Add... - 41.8621
MAKING
1. In a skillet heat 2 tablespoons oil and toss in asafoetida and mustard.
2. When seeds stop spluttering, add turmeric, salt and bananas and ground cumin seeds.
3. Pour 1 cup water on it and cook bananas till done and gravy thick.
SERVING
4. Serve... - 38.9052
MAKING
1. In a vessel mix together peanuts, chillies, salt, coconut, sugar and 4 cups water.
2. Cook for 5 minutes.
3. Take off from fire and add coriander leaves.
4. In a skillet heat 2 tablespoons ghee and add asafoetida and cumin seeds.
5. When seeds stop... - 44.3581
GETTING READY
1. Wash the mangoes and cut into small pieces.
2. Keep in a bowl and sprinkle salt and turmeric powder over it.
3. Keep aside for 6 hours.
MAKING
4. In a skillet heat oil until smoking. Toss in asafoetida and mustard seeds.
5. When seeds stop... - 39.554
GETTING READY
1. Wash poha in water.
MAKING
2. In a skillet heat 3 tablespoon oil and toss mustard, cumin and asafoetida.
3. When seeds stop spluttering, add ginger, onions chillies and curry leaves. Fry till soft.
4. Stir in all the ingredients except... - 42.0974
GETTING READY
1 Pick and wash the urad dal well.
MAKING
2 In a pan, boil water.
3 Add in urad dal and cook on low heat until half tender.
4 Add in asafoetida water, black pepper, chopped garlic, ginger and onion.
5 Cook until tender and well mixed.
6 ... - 47.2625
MAKING
1)Take a wok and heat ghee on medium heat, and add asafoetida and carom seeds.
2)Add next 4 ingredients, one by one and stir well.
3)Give few splashes of water and cover the wok. Cook for about 15 minutes until the arbis are tender.
4)Remove lid and... - 44.294
MAKING
1)Take a clean glass jar with a lid.
2)Add asafoetida at the base then, drop lemon pieces and add salt. Give it a stir.
3)Fold in carom seeds and pour in the lemon juice.
4)Cover the jar and keep in it in sun or warm place until lemon skin is soft... - 34.9572
MAKING
1)In a pan, heat ghee and add asafoetida and mustard. Let it splatter.
2)Then, add next six ingredients and cook on low heat for about 15 minutes, stirring constantly.
3)Add the lemon juice and mix well.
4)When moisture is almost evaporated, turn off... - 45.2416
1. Remove the gooseberries from the jar, deseed and keep aside.
2. Heat the oil, and add the mustard and asafoetida powder. When done, add the curry leaves and chillies, saute for 1-2 minutes, add the gooseberies and fry on low heat for 2-3 minutes turning... - 34.1886
1. Remove the gooseberries from the jar, and chop and take one cup of it.
2. In 1 teaspoon of oil, fry the fenugreek and asafoetida, powder, and set aside.
3. Heat the oil, add the mustard and when done, the curry leaves and the chopped gooseberries. Fry on... - 36.9088
1. Wash, pick and clean the peppers. You can retain some of these on the stalk. Wash and scrape the ginger, then cut into slivers. Extract the juice of 4 lemons, cut the other two into pieces, and put all these into a jar.
2. Boil the salt with two cups of... - 30.6675
1. Cut each chilly into two or three pieces. Cut the capsicum into pieces of the desired size. Boil the tamarind in water, and squeeze to extract the pulp.
2. Heat the oil. Add the mustard, fenugreek and asafoetida and when done, add the curry leaves and... - 36.5269
1. Place the chopped carrots in a bowl. Put the turmeric and chilly powder in the centre of the pieces.
2. Heat the oil, fry the fenugreek seeds and asafoetida, remove, powder, and set aside.
3. To the same oil add the mustard and when done, pour the hot oil... - 36.5181
1. Wash, wipe and cut the carrots into 1" pieces.
2. Heat the oil, add the bay leaves, asafoetida and aniseeds and when done add the carrot pieces, ginger and turmeric powder, and fry for 3-5 minutes on low heat stirring all the while.
3. Now add the chilly... - 35.9373
1. Press each gooseberry carefully, remove the seed and discard. Keep the berries whole or break them into slices.
2. Heat the oil, add the mustard and when done, the gooseberries (whole or in slices), and fry carefully on low heat turning all the while. Add... - 31.4554
Here is a video that shows how to prepare a simple tofu and vegetables stir fry. This is a quick and easy recipe that is nutritious too! With the plenty of fresh vegetables this is a wonderful recipe with tofu that you would surely enjoy with rice. - 73.6326
Savor the true flavor of a typical Indian curry by practicing this original recipe, by Chef Shaan, shown in the video. There are no short-cuts or skipping of authentic ingredients when it comes to his recipes. This is a true treat for all you suckers for... - 128.923
Maharashtra is the Indian Ireland for potatoes with the vegetable used in different dishes and different ways. Watch Madhura showing how to make Aloo Sabji or Potato Curry in dry style with potatoes, onions and a few spices. Great with parathas and rotis! - 115.394
1. Mix all the ingredients, using curds if the mixture is too dry for shaping.
2. Shape into small flat rounds.
3. Steam the rounds in a cooker for 5 to 7 minutes. - 31.2531
Heat one teaspoon oil in a pan and roast gram dal.
After a minute, add urad dal.
When they turn light brown, add rest of the ingredients for masala except turmeric.
Roast on low fire for 5 to 10 minutes.
Grind all masala to a fine paste, using a little water,... - 38.9422
1. Prepare the pickle masala as follows: heat the oil, add the fenugreek powder and asafoetida, and fry. To this, add the rest of the masalas, salt and mix thoroughly. Set aside until needed.
2. Wash and cut the cauliflower and carrots into small pieces along... - 41.7712
The badam araitha keerai kootu is a cooked lentil preparation from south india that is made with three lentils and spinach. Cooked together with almond paste and spices like green chilies, asafoetida and turmeric. Served hot it goes best with rice or rotis. - 40.6842
Sukhe aloo or sukhe aalu is a potato preparation that can be served as a side in a meal. Cooked in the microwave with spices such as red chili, coriander, dry mango powder, cumin and asafoetida, the suhke aloo is a dry preparation that can be served with rice... - 39.0209
Fada khichdi is a cooked lentil and bulger wheat preparation that is made with vegetables and can be served as a full meal. Pressure cooked and flavored with cumin, chilies, ginger, cinnamon , cloves and asafoetida, the fada khichdi is heavy and filling.This... - 43.9866
Nimbu ka achar is a peppy lemon pickle. Spiced with asafoetida, red chili powder, cloves and cardamon among other spices, the nimbu ka achar is a non cooked pickle. Combined together and set to mature in the sun, the nimbu ka achar is great with any meal. - 36.7687
Lemon pickle in oil is a cooked lemon pickle prepared with added spices. Flavored wuth asafoetida, red chili pepper, ginger, methi seeds and seasoned with salt, the lemon pickle in oil is peppy and savory with meals of all sorts. - 39.6793
South Indian lemon pickle is a spiced lemon pickle. Popular throughout South India, the south indian lemon pickle is spiced with chili peppers and fenugreek along with mustard and has sugar for sweetness. Tangy, peppy and sweet to taste, it goes great with... - 32.727
Koshur Saal is easy to make fish recipe. Koshur Saal gets its tatse from fish mixed with chilli powder and asafoetida. Koshur Saal is cherished by fish lovers. - 42.8614
Sift flours, salt and Soda-bicarb.
Hub in fat.
Make a stiff dough using enough water.
Knead well and set aside for one hour.
Divide dough into balls of 1/2 inch diameter and roll out puries of 1 1/2 inches diameter.
Heat 1 teaspoon oil.
Add sesame seeds,... - 42.3929
Wash and soak all dals in water for four to five hours.
Drain and grind to a fine paste.
Add rest of the ingredients for vadas.
Heat oil in a frying pan.
With wet hands take a teaspoonful dal mixture on one hand, flatten slightly and make a hole with a finger... - 39.9198
Soak dals in water for four to five hours.
Grind to a fine paste.
Add salt, chilli and ginger paste and asafoetida.
Heat oil in a frying pan; drop small dumplings of batter and fry them.
Leave aside.
Heat two tablespoon oil in a pan.
Add cumin.
When it turns... - 40.4349
Sukhi urad daal is an indian lentil preparation of split black gram. Cooked in the microwave with water and flavored with spices like asafoetida, turmeric, gilies, coriander leaves and ginger, the sukhi urad daal is served hot with a prikling of lemon juice. - 39.5077
1. Heat the oil in a Balti pan or wok, add the asafoetida, if using, and fry for about 10 seconds to burn off the smell of the asafoetida. Add the aniseed, ginger, chilli powder and turmeric and fry for 30 seconds.
2. Stir in the lentils and salt and add... - 33.4195
1. Wash, wipe and peel the mangoes, and cut into thin slices. Add salt and turmeric powder, mix, and put into jar. Cover tight and leave aside for 2-3 days, shaking the jar once daily.
2. On the third day, strain the mango water produced in step 1 into a... - 41.2422
1. Wash, wipe dry and grate the mangoes. Add some salt, a pinch of turmeric powder, and set aside.
2. In 1 1/2 teaspoons of oil fry the asafoetida and fenugreek seeds, remove from ka-dai, powder, and set aside.
3. Squeeze the water from the gratings, and... - 35.8483
1. Wash, wipe dry and cut the mangoes into 6-8 pieces each. Put them into a large mixing bowl, sprinkle half the salt and turmeric powder, mix well, and set aside.
2. Broil salt in a kadai on low heat, and remove.
3. Into the same kadai pour one tablespoon of... - 40.2212
Yeth Chaaman has a fine taste. Yeth Chaaman gets it taste from cheese mixed with garam masala and chili powder. Yeth Chaaman is loved by many people. - 42.4113
Machh has a luscious taste. Machh gets its taste from mutton keema cooked with garam masala and spices. Machh is served as main dish in special occasion. - 39.9866
Wash, peel and cut ratalu in big slices.
Cook the pieces in salted boiling water till tender.
Drain and mash ratalu.
Boil, peel and mash potatoes.
Add salt and pepper to both ratalu and potatoes.
Mash peas slightly.
Heat one tablespoon oil and fry a pinch of... - 41.3529
1. Prepare a thick batter with three-fourths of the gram flour, soda bicarbonate, half the chilli powder and salt and water.
2. Heat fat in a deep fry-pan (karai) and fry spoonfuls of batter.
3. Turn over when one side is cooked. When golden yellow, remove... - 45.1669
Batata bhaji is a simple Maharashtrian savory potato dish with an amazing blend of flavours imparted by asafoetida, cumin, curry leaves and corainder leaves. Batata bhaji tastes best with puri and is a must have on all occasions including Ganesh Chaturthi. - 45.5305
Gawarfali ki subzi is a nutritious and healthy vegetable preparation, cooked with cluster beans. Cooked with a curd mix along with spices like mustard seeds, asafoetida, fennel seeds, chili powder and curry leaves, the gawarfali ki sabzi is best served with... - 44.3937
Heat the oil in a pan and roast the red chillies till they turn crisp.
Then dry roast the 2 dals separately.
You can add fenugreek seeds to either one of them halfway through the roasting since they require very slight warming up.
Then add the rest of the... - 28.0708
This Makai Ka Dhokla tastes incredible ! I love these irresistibly seasoned savory cornmeal cakes with spicy tomato sauce for a heavy snack ! Please do try this Makai Ka Dhokla and let me know if you like it ! - 47.1367
Boil and peel potatoes.
Soak tamarind in a little water.
Strain thick pulp.
Add all the masalas.
Mix potatoes in the masala mixture.
Add heated and cooled oil.
Mix well. - 35.9263
Place the curry leaves and red chillies along with 4 teaspoons of oil in a karahi. Place on a low flame and fry the leaves and chillies till crisp. Cool.
Grind all the ingredients together except the chopped coriander and peanuts. Pour the peanut oil in the... - 29.6486
1 Put all the ingredients in a blender and grind to a fine powder. Sieve and grind the residue again, if needed. Store in a dry airtight container. Keeps well indefinitely. - 24.2801
1. Rub in oil into the flour.
2. Add all ingredients and make a stiff dough.
3. Press through a stiff mould into hot oil.
4. Fry till crisp. Stir lightly with end of a spoon as it hardens to prevent sev forming into lumps.
5. Remove. Drain and put into air... - 36.7027
Place all the ingredients in a food processor and blend briefly until mixed.
Spoon into a serving dish, adding a little lemon juice if the mixture is too thick. - 32.7975
1. Soak black gram overnight.
2. Remove skin and dry in the sun.
3. Grind to powder.
4. Mix. ingredients together and prepare a stiff dough with water.
5. Roll out dough into paper thin rounds.
6. Dry in sun and store in airtight tins.
7. Fry in hot fat when... - 31.563
Dry all ingredients in the sun or roast without oil individually.
Powder chillies separately.
Powder rest of the ingredients to a smooth mixture and pass it through a fine sieve.
Add a pinch of salt and mix chilli powder according to taste.
Store in an... - 33.7531
Mix pounded masala in lemon juice.
Fill into chillies.
Pour into a dry jar.
Heat oil.
Fry the baghar in it.
Add to chillies.
Cool.
Then cover with lid.
Will stay for 1 month. - 41.2065
MAKING
1)In a blender container, add all the ingredients and blended until smooth. Or use mortar and pestal and grind coarsely.
SERVING
2)In a serving bowl, pour the chutney and serve. - 31.1661
GETTING READY
1)Soak the peas in water overnight. Drain.
MAKING
2)In a saucepan add peas and water enough to cover peas, baking powder and asafetida.
3)Cook for 15-20 minutes on medium heat until peas are tender. Drain.
SERVING
4)In a serving plate, add... - 34.252
1. Peel and cut the onions into thick slices.
2. Grind all the ingredients on the left to a rough paste along with the onions.
3. Heat the oil and add the seasonings. Now add the ground mixture and fry on low heat until the oil comes to the surface. - 38.8422
One of the easiest ways to serve a quick, delicious, healthful dish that combines both health and taste is to stir up sai bhaji. It's so quick and simple to make that you don't have to stand for hours over the stove waiting for it to cook. Just stir in all... - 100.511
Vermicelli Kitchdi is a very simple, quick breakfast. Vermicelli will be easily available in any indian store, can be bought and stocked for months. Try this and enjoy! - 48.604
Wash and soak rice for about thirty minutes. Drain and then boil in plenty of boiling salted water until almost done. Drain and keep aside.
Heat oil/ghee in a shallow pan . Add a pinch of asafoetida. Add dried red chillies broken into two, urad dal, chana... - 30.2232
1. Apply 1/2 tsp oil to the eggplant and bake it in a preheated oven in (500 F) for about 30 minutes. (You can also cook it on a grill)
2. Allow it to cool and peel the outer skin. Nicely mash the pulp.
3. Crush green chillies, salt and asafoetida together... - 33.8468
I like this healthy palak bhaaji recipe. This recipe will help you in living longer. Palak Bhaaji is an Indian vegetable dish mostly eaten during lunch. It goes well with plain rice, but it can also be eaten with roti. Cook,share and enjoy this palak bhaaji... - 36.9886
Heat oil in a pan. Add asafoetida, cumin seeds, mustard seeds, ginger paste, green chilli paste. Sauté for two minutes. Add the potato pieces, mix well.Add red chilli powder, turmeric powder, green cardamom powder, salt and cook for some time.
Add yogurt... - 39.011
Wash, scrape and cut the radish into ¼” thick roundels.
Pressure cook the radish with potato cubes, tuvar dal, slit green chilis, and turmeric powder .
Add tamarind pulp, tomato puree or chopped tomatoes , salt and 1 cup water(if too thick).
Boil for... - 42.9294
1.Soak the black-eyed beans in warm water for half an hour and pressure cook up to one whistle.Stain and set aside.
2.In a wok, heat the oil for tempering. Add the gram; as it turns golden, add the mustard. Lower the flame and add the red chilies. As they... - 31.787
First soak the aval and keep it aside.
after 1 hour drain the excess water if there
in a pan, add oil and all the ingredients one by one.
Mustard, uradhal, gramdhal, pinch of asafoetida, greenchillies and ginger.
Once all these gets sauted add curry... - 49.1203
1. Wash the mangoes and allow to dry. Cut into half, discard the seeds and cut into small pieces of even size.
2. Grind the fenugreek coarsely in a mixie or stone pata. Clean the salt of any impurities.
3. Mix the chilli, turmeric, fenugreek, asafoetida and... - 23.9536
1 Boil the rice and keep aside.
2 While the rice is cooking, heat the oil and fry the peanuts till golden brown.
Remove from the oil and keep aside.
3 Take out and strain the excess oil, leaving only 3-4 tablespoons in the pan.
In the same oil, drop the red... - 41.8884
Soak the dal for at least 2 hours, then semi cook so that it becomes soft but not broken.
Drain it and reserve the water.
In the pressure cooker, heat the oil.
Drop the red chilli into it.
After a few seconds, add the asafoetida and the mustard seeds.
Fry... - 38.0052
I. Batter Preparation:
Soak the wheat grains for three to four hours. You can even soak it in water overnight for next day breakfast. The grains should be soft and easy to grind into a smooth batter.Drain the excess water. Add the red chillies,asafoetida and... - 30.6259
I made this Karivembu Choru last weekend for a change, when some unexpected guests visited. It was a tremendous success. Try this wonderful Karivembu Choru recipe for yourself! - 45.2771
Yummy homemade Lemon Pickle In Oil is another thing all together. Surprise your guest and you family with your homemade Lemon Pickle In Oil which compliments any meal. I am sure they would not have tasted anything like it! - 42.5181
Yummy Adai are rarely shared in my family. Everyone loves Adai which goes well with a number of dishes. Try this tasty Adai recipe for yourself. - 39.7146
Do you want to try a very tasty soup that is also equally hearty and warming, this Snappy Happy Soup has it all! Richly flavored using herbs, Methkut powder, Asafoetida and more is sure to satiate your taste buds. Give it a try, coz you cant afford to lose... - 45.6117
Slightly tangy, but highly delicious, this Green Gram & Green Mango Salad is a great source of all required vitamins and nutrients you would need. Yes, with the goodness of sprouted green gram and with the delicious green mango flavoring, this Green Gram &... - 33.4783
Soak the tamarind in a cup of water for at least 10 minutes to extract juice.
Wash thoroughly and clean the yam before skinning and cubing it.
Rub a little tamarind water on our hands to prevent any itch the yam may cause.
Heat the oil in a pan and place the... - 37.5112
Clean and wash the spinach thoroughly.
Chop the spinach.
Soak the soya nuggets in hot water for 15 minutes.
Drain water and break the nuggets into smaller pieces if desired.
Meat oil in a thick bottomed pan and place the cumin seeds in it.
When the cumin... - 44.1465
Soak the tamarind in a cup or water for 10 minutes and extract the juice.
Set aside.
Clean thoroughly and wash the leaves in running water.
Chop the leaves as you would for spinach.
Place the mustard and oil in a pan and when the mustard splutters add the... - 39.1137
This Brown Gram And Coconut Salad can be a light yet satisfying salad, that is also a healthy choice to serve. A very interesting combination of all good things in a single bowl, this Brown Gram And Coconut Salad is something I would suggest you should try. - 31.1424
When you skin the ash gourd set aside the skin to make chutney.
Discard the seeds in the soft centre portion.
You may use the soft portion if you like but since it turns into a mash when cooked, you can keep it aside for use in soup stock later.
Cube the firm... - 40.7001
Clean, wash and top and tail the beans.
Heat the oil in a pan and put in the mustard seeds.
When they start to splutter put in the asafoetida and turmeric powders and then add the cluster beans.
Stir fry for a couple of minutes and add the groundnuts and... - 41.3705
Put the semolina in a large bowl ana make a well with your ringer, in the centre.
Mix the oil with salt and leave to sit for five minutes.
Make a paste of the ginger ana green chillies.
Add the salt, ginger-chilly paste, asafoetida and knead well into the... - 41.0143
Beat the yogurt well and mix in the ragi flour.
Add about 5 cups water, mix well and set aside.
Meat oil in a thick bottomed pan and place the mustard in it.
When it splutters add the asafoetida, cumin, turmeric and stir fry.
Add the curry leaves and ginger... - 40.8784
Clean but do not wash the dals.
If you wish you can rub the dals in a kitchen towel to rid them of any coating.
Dry roast the dals in a pan till they turn a golden brown and spread a lovely aroma in your kitchen.
Leave to cool Heat the oil in a pan and put in... - 42.3726
Heat the oil in a pan and place the mustard seeds in it.
When the seeds start to splutter put in the Fenugreek seeds, green chillies, sesame seeds and the turmeric and asafoetida.
Then add the chopped ash gourd peels and stir fry for about 5 minutes, adding a... - 38.158
Sev Ganthia Saag ! Aha this crunchy irresistibly seasoned gram fries are my favorite accompaniments with thepla or phulkas( you know those delicious Indian breads). I pep this up more with a bit of tomato sauce though ! I recommend this Sev Ganthia Saag as... - 37.2911
This Vaal Ni Daal Nu Pulaav tastes incredible ! Try this irresistibly seasoned rice and fried beans dish for your next meal ! Your suggestions for this Vaal Ni Daal Nu Pulaav are welcome ! - 45.3122
Kashmiri Roast Yakhini has a lovely taste. Kashmiri Roast Yakhini gets its taste from lamb leg filled with mixture of peppercorns, cayenne, pepper powder, and poppy seeds. Kashmiri Roast Yakhini is inspired by many food joints across the world. - 37.3025
This Khandvi tastes simply incredible ! I simply love these gram flour rolls with irresistible seasonings for a snack ! Try this Khandvi for a snack and let me know if you like it ! - 42.2655
This Tuvar Dal is a temptation you'll die for ! I love this irresistibly seasoned red gram dal with Indian breads and rice . Try this Tuvar Dal and let me know if you're of the same opinion as I am about this. - 44.2058
Celery Sambar has a tangy taste. Celery Sambar gets its rich flavor from tur dhal mixed with coconut red chili and flavored with tamarind. Celery Sambar is inspired by many food joints worldwide. - 38.2263
Vathal Kolambu has a great taste. Vathal Kolambu gets its taste from vegetable mixed with gram and rice powder. Vathal Kolambu is inspired by many food joints around the world. - 41.9725
Choek Vangan has a great tatse. A Choek Vangan vegetable gets its taste from vegetables mixed with garam masala and flavored with mustard. Choek Vangan is loved by many people. - 43.419
The hot lemon pickle is a spicy pickle made with red chili peppers to taste. Spiced with added green chilies, fenugreek, ginger and asafeotida, the hot lemon pickle packs quite a punch. Peppy and appetizing, it is great for any meal. - 36.4865
This Mag Ni Dal Ki Khichdi tastes simply awesome ! I love this irresistibly seasoned yellow gram dal rice for a meal with brinjal fry ! Try this Mag Ni Dal Ki Khichdi and let me know if you like it ! - 48.6057
Its a tradition in Mangalore to eat fish on Diwali day and my in-laws follow this religiously. Where as at my mom's place we are strict vegetarians on this auspicious day and we dont even eat onion and garlic. This diwali was first diwali after my marriage,... - 44.0609
Powder the idlis with hands.
Heat oil in a pan and add mustard seeds. When they splutter add asafoetida and curry leaves. Saute for 3 seconds.
Add slit green chillies and powdered idli. Check the seasoning and add salt accordingly.(Be careful while adding... - 37.2558
Combine onion, chillies, neem leaves and one teaspoon oil.
Add flours and rest of the ingredients.
Adding enough water, make a soft dough.
Make small balls and flatten them.
Heat oil in frying pan and fry balls till crisp and brown.
Remove from oil and... - 41.352
Slice brinjals into long pieces.
Soak in salted water for half an hour.
Drain well before use.
Peel potatoes and cut them into 1 1/2 inch long slices.
Heat 3 tablespoons oil in a pan and fry brinjal and potatoes.
Sprinkle some water.
Cover and cook on medium... - 44.0205
Wash and dry lemons.
Put four slits on the top leaving intact at the bottom.
Mix salt and turmeric powder.
Use half of it to fill lemons.
Keep in covered jar for 24 hours.
Shake the jar once or twice.
Combine chilli powder, asafoetida and rest of the salt... - 35.9017
Mix whole wheat flour, maida and salt.
Rub in fat.
Add curds and water to make a stiff dough.
Keep aside for at least one hour.
Knead well and make walnut size balls of even number.
Roll into even sized rounds.
Spread one ball of filling on one round, dampen... - 41.1759
Select slightly under ripe mangoes for this recipe.
Peel mangoes and cut into big pieces.
Soak peanuts in water for two hours.
Heat oil in a pan and fry fenugreek and mustard.
When they stop popping, add asafoetida and mango (pieces as well as stones).
Add... - 42.4973
Wash and soak rice in water for 1 hour.
Soak tamarind in 4 tablespoon water and extract juice.
Strain if necessary.
Heat ghee in a pan and fry mustard seeds, neem leaves and asafoetida.
When they stop popping, add onion.
After 2 minutes add cashewnuts and... - 40.8721
Cook dal in boiling water or in pressure cooker.
Add turmeric, salt, tamarind juice, and tomatoes.
Cook on medium fire for 15 minutes.
Add more warm water, if necessary.
The dal should be a thin liquid.
Add ground masala.
Simmer for five minutes.
Heat oil and... - 40.3295
Scrape the bitter gourds.
Slit from the side.
Boil them in salted boiling water for 7 to 10 minutes.
Drain.
Press slightly to remove excess water.
Combine onion, garlic, ginger and powdered masalas.
Add one tablespoon oil.
Stuff the bitter gourds with this... - 43.4944
Soak dal in water for 4 to 5 hours.
Wash dal and grind to a fine paste.
Dal should be ground in a mortar with a pestle so that it becomes light and fluffy as you grind.
Add chilli paste, salt and asafoetida.
Heat oil in a frying pan and fry small dumplings... - 39.5093
1. Combine the semolina, urad dal flour, curds, green chillies, cumin seeds, asafoetida, coriander, salt and approximately 1 cup of water. Mix well to get a smooth batter.
2. Add me fruit salt and mix gently.
3. Pre-heat a waffle iron.
4. Lightly grease the... - 34.8132
