asafoetida in hindi asafoetida in hindi asafoetida in hindi asafoetida in hindi asafoetida in hindi
This is a basic guide to cooking vegetarian Indian food. This is the most basic of recipes that I have learned from my mother, who is an excellent cook. The ingredients that she has used are very simple, and can be found in any Indian grocery store. You will find there are many other spices that you can use to spice up your dishes.
I have also included some of my favorite dishes along with the recipes, so you will be able to see what I am talking about. I hope this helps you get started with cooking vegetarian Indian food.
Recipes are easy to follow and give excellent results. If a particular dish is not hot enough to your liking, simply add more chilli powder or fresh chillies. The recipes have been tested by non-vegetarians and they have loved them too.
Asafoetida (Hing) is the dried latex exuded from the rhizome or tap root of several species of Ferula, a perennial herb that grows 1 to 1.5 mtrs high. The species is native to the deserts of Iran and mountains of Afghanistan and is mainly cultivated in nearby India. As its name suggests, asafoetida has a fetid smell but in cooked dishes it delivers a smooth flavour reminiscent of leeks.
Asafoetida has been used for thousands of years in Indian vegetarian cooking as a digestive aid and to harmonize sweet, sour, salty and spicy components in food. It is also used for medicinal purposes and as an insect repellent – you may have seen it in Asian grocery stores in small tins with perforated lids so you can sprinkle some on the floor to keep ants out of the house!
The purified gum resin is brownish-yellow when whole but when exposed to air it darkens and becomes
This is a spice that has a strong smell and is known as “hing” in Hindi. It is used in a lot of vegetarian Indian cooking and comes from the resin of the plant. It is sold in powdered form or as a resin block. The dried form of the powder is used in cooking but it must be softened before use by adding a little water. If you are using the resin block it must be pounded to a powder before use.
Asafoetida (Hing) – Asafoetida is a very strong spice used to flavour many Indian dishes, especially some dhal and rice recipes. It is normally added in small pinches at the beginning of cooking as it tends to lose its strength when cooked for long periods. Its flavor is similar to that of leeks or garlic with a strong smell. The dried spice is sometimes fried lightly before it is added to food, this helps to improve its flavor.
Asafoetida is a dried gum that is obtained from a plant called Ferula Foetida. It is used in Indian cooking as a condiment. Indian cuisine has a lot of dishes where this spice is used to flavor the dish. This spice has a very strong smell as well as taste; hence it should be used sparingly. The basic use of this spice is to add flavor to the dish.
Asafoetida can be purchased in two forms: powdered form and raw (lump) form. The best way to cook with this spice is using the powdered form. However, sometimes even the powdered form does not give the same taste and flavor as using the raw pieces. It all depends on how you would like to use this spice in your cooking.
If you plan on using Asafoetida, you need to know how to store it properly so that it does not lose its flavor and also learn how to make use of it in cooking.
Asafoetida is a pungent spice that is used in many Indian foods and is known for its distinct odor, which can be smelled from afar. Asafoetida is also known as Hing for short. It is the dried latex gum extracted from the root of several species of Ferula, a perennial herb that grows 1 to 1.5 m tall. The species are native to the deserts of Iran and mountains of Afghanistan and are mainly cultivated in nearby India. As its name suggests, asafoetida has a fetid smell but in cooked dishes it delivers a smooth flavour reminiscent of leeks. Its odour is so strong that the container in which it is kept must be very well sealed, otherwise the aroma will contaminate other spices stored nearby. However, its odour and flavour become much milder and much less pungent upon heating in oil or ghee. Sometimes, it is fried along with sautéed onion and garlic.
Asafoetida or Hing is a very pungent smelling gum resin obtained from the roots of various species of Ferula. It has many medicinal uses and is also used as a flavoring agent in Indian cooking. Asafoetida has a fetid smell when raw, but in cooked dishes it delivers a smooth flavor reminiscent of leeks. It is commonly used as an anthelmintic to treat flatulence and indigestion.
Asafoetida is a natural digestive, and it also acts as an antibiotic. In India, it is used in food preparations as a way to aid digestion and it is known to be good for the circulatory system, lungs and the nervous system.
