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| Recipes - A Is For Asafoetida |
from Nimbupani's recipe jar
01/24/2007
Hing is an Indian spice with a unique flavor. It is a dried resin, available in "rock" form or ground. Ground hing is generally cut with rice flour, and is less potent. Hing is considered good for the appetite and digestion. It is a warming spice and contributes the pungent taste. Raw hing has an unpleasant odor. To release the true flavor of hing, you have to sauté it in oil or ghee. A pinch of ground hing goes a long way. Hing and mustard seeds sauteéd in Ghee are poured over cooked lentils for aroma and flavor. The mixture of hing and mustard seeds, along with other spices, can be used to season vegetables or to make fruit chutneys. http://en.wikipedia.org/wiki/Asafoetida The more popular dishes being sambhar, dals (indian curry), salads, gravies, namkins etc. It is used extensively by the snack food industry in the manufacture of papads, pickles, masalas, condiments etc.. It is an important ingredient in hotel kitchens, canteens, catering houses, restaurants, fast food outlets and is indispensable on the shelves of spice and herb shops. It is an excellent preservative, and is a part of many ayurvedic medicinal remedies. Spicy Pani Puri Ingredients:
2 tbsps tamarind (imli)
1 tbsp. coriander (dhania) powder
1/4 tsp. asafoetida (hing)
1/4 tsp. chili powder
1/4 tsp. black salt (sanchal)
1/2 tsp. chaat masala
Salt to taste
For the kewra pani:
1/4 cup sugar
1/2 tsp. black salt (sanchal)
1/2 tsp. chaat masala
Juice of 1/2 lemon
2 to 3 drops kewra essence
For the lemon phudina pani:
4 tbsps lemon juice
1 cup mint leaves
2 to 3 green chilies
1/2 tsp. black salt (sanchal)
1/2 tsp. chaat masala
1/2 tsp. roasted cumin seed (jeera) powder
Salt to taste
For the khajur imli pani:
1/2 recipe khajur imli ki chutney, mixed with 2 cups of water
Other ingredients:
1 recipe puris
1 cup boondi, soaked & drained
Method:
1. For the hing pani, combine the ingredients with 2 cups of water in a large bowl. Allow it to rest for 3 to 4 hours. Strain through a muslin cloth and add 1 cup of water. Mix well. Chill before serving.
2. For the jeera pani, substitute the asafoetida in the recipe for hing pani with 1 tbsp. cumin seeds (jeera), roasted and tied in a muslin cloth same as in the above step. Chill before serving. Remove the cumin tied in muslin cloth just before serving.
3. For the lemon phudina pani, grind the mint leaves and chilies to a paste in a blender. Combine with the remaining ingredients and 1 1/2 cups of water. Chill for at least 3 to 4 hours before serving.
4. For the kewra pani, combine the sugar with 2 1/2 cups of water and cook till the sugar has dissolved completely. Allow it to cool completely. Add the black salt, chaat masala, lemon juice and kewra essence and mix well. Chill for 2 to 3 hours before serving.
5. To serve, make a hole in the centre of each puri. Fill each puri with a little boondi. Serve one filled puri dipped in the hing pani, the second puri dipped in the jeera pani, the third puri dipped in the khajur imli pani, the fourth puri dipped in the lemon phudina pani and the fifth dipped in the kewra pani.
6. Repeat for the remaining puris. Serve immediately.
Soya Mutter Ki Sabzi
INGREDIENTS
½ Cup soya beans frozen
½ Cup green peas.
½ tsp Cumin seed (jeera) a pinch of asafoetida (hing)
1 tsp paste of ginger+green chilli
½ tsp garlic paste
2 Medium onions chopped
2 Tomatos finely chopped
¼ tsp turmeric powder
½ tsp chilli powder
½ tspchilli powder
½ tsp coriander powder
¼ Cup fresh curds
2 tsp Bengal gram flour (Besan)
2 Tbs milk
½ Tsp sugar
2 Tbs oil
Salt to taste
METHOD
1. Defreeze the Soya beans.
2. Heat the oil and add the cumin seeds, and when they crackle add asafoetida, ginger+green chilli paste, and onions and sauté till the onions become translucent.
3. Add tomatoes, turmeric powder, chilli powder and coriandar powder and cook on a slow flame for about 5 to 10 minutes.
4. Mix the curd, gram flour, milk and ¾ cup of water and add to the onion-tomato gravy.
(MEXICAN) - SPICY MUSHROOM ENCHILADAS
INGREDIENTS
6 Corn tortillas, Mexican tomato sauce, oil for deep frying
2 fresh mushrooms chopped
2 onions chopped
2 tomatoes chopped
2 green chillies chopped
1 Tbs chopped coriander
½ Tbs oregano
2 Tbscornflour
1 Tablespoon oil
1/2 tsp Asafoetida (Hing)
Salt to taste.
For the baking : 3 tablespoon grated cooking cheese
METHOD
1. Heat the oil and fry the onions, tomatoes, green chillies and coriander for a while. Add the chopped mushrooms and asafoetida and fry for a while. Add oregano and salt.
2. Sprinkle the corn flour over the mushrooms and cook for 3 minutes.
3. Deep fry the tortillas in oil for a few seconds or until limp.
4. Fill each fried tortilla with the mushroom fill and roll up.
5. Arrange in baking dish and pour Mexican tomato sauce down the center of the tortillas.
6. Sprinkle the cheese on top and bake in hot oven at 200°C (400°F) for 20 minutes.
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