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Organic Asafoetida - Hing

Brand :	Aanya Produc
Size :	1 oz
Number :	AJOR0003
List Price :	$8.99
YOUR Price :	$7.99
You Save :	$1.00 (11%)

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Ingredients :

Asafoetida (Hing)

About the Product :

-Asafoetida releases an onion/garlic flavor when heated
-In India, asafoetida is prized as Indian cuisine incorporates the six tastes in its meals – sweet, sour, salty, bitter, pungent and astringent
-Excellent for vegetarian foods as it imparts a very satisfying, robust taste to delicate lentils (dals)and vegetables
-It has a powerful flavor, so use sparingly
-Asafoetida should always be fried-you should not add while the food is being cooked

Health Benefitas of Asafoetida
Asafoetida is used to treat respiratory problems like bronchitis, asthma and whooping cough. The medicinal recipe for this medicinal concoction is: 3-6 cm of asafetida gum with 2 spoons of honey, a spoonful of betel leaf juice and a quarter spoon of white onion juice. If a person suffering from a respiratory disorder takes this concoction three times a day, they will recover quickly. Asafoetida is a sedative and it can also help in lowering blood pressure.

Directions To Use :

Use a pinch in your vegetables and in lentils and beans. Add oil in the pan and fry the asafoetida in oil or dry roast it. You may fry it along with cumin seeds or mustard seeds. In Indian foods, it is frequently used to flavour vegetable and dal dishes, sauces, papads and pickles

Recipe :

Tomato chutney 4 Tomato finely diced 3 Red Chilies Salt-to taste Asafetida - a pinch 1 tsp.Cumin seeds 2 Cloves 1 tsp.Ghee Heat ghee in a pot. Add asafetida ,cumin seeds and red chilies . After the cumin turns brown add ginger. Add tomatoes and bring to a boil. Add jaggery and let the chutney thicken. Excellent on toast or with a meal or in a sandwich. >Split Red Gram Dal (Gujarati Tuvar Dal) Serves: 4 Cooking time (approx.): 32 minutes -Style: Indian Vegetarian (Gujarati)> Ingredients- 1 Cup split Red Gram (Tuvar Dal) 1 Tomato chopped finely 2 Tablespoon oil 1 Teaspoon each of mustard and cumin seeds 1 Tablespoon finely chopped ginger 2 Green Chilli slit 4 Cups Water 4 Curry Leaves ½ Teaspoon each of asafoetida and turmeric powder a Squeeze of lemon, jaggery and salt to taste Method: Soak the split red gram in water for about an hour. Add turmeric powder, salt and a drop of oil to the gram along with the water in which it was soaked. Now, heat on medium level till it comes to a boil and then on low level for about 20 minutes or till the gram is fully cooked. Heat oil in a pan till it is hot and drop in the mustard seeds followed by the cumin seeds and then asafoetida. Fry on medium level for about 2 minute(s) till the seeds splutter. Add this to the cooked red gram and let it come to a simmer. Add the rest of the ingredients and simmer for about 10 minutes. Serve hot with: Green Peas Rice (Matar Pulav), white rice or Indian bread (Roti). Gujarati Kadhi - (Gram Flour or Besan Soup) Serves: 4 Cooking time (approx.): 11 minutes Style: Indian Vegetarian (Gujarati) Ingredients- 2 Tablespoon bengal gram flour (besan) 2 Cup yoghurt, preferably sour 4 Cups water 2 Teaspoon grated ginger 2 Green chilli slit or chopped fine 2 Teaspoon sugar or to taste 1 Teaspoon each of mustard seeds and cumin seeds ½ Teaspoon each of asafoetida and turmeric powders 2 Tablespoon ghee (clarified butter) 1 Red chilli broken into pieces 4 Curry leaves (kadi patta) Salt to taste Finely chopped coriander leaves to garnish Method: Mix the yoghurt, gram flour and water in a vessel beating well so that no lumps are formed. Add the grated ginger, slit / chopped green chilli(es), curry leaves, sugar and salt. Keep on low flame for 5 minutes or till the mixture comes to a boil. Keep simmering. For the tempering, heat the ghee (clarified butter) in a pan for 2 minute. Add the mustard seeds and the cumin seeds. Let them crackle. Now, add the asafoetida, the red chilli bits, turmeric powder and fry on low heat for a few seconds. Add the tempering to the gram flour gravy and stir occasionally whilst simmering on very low heat for 4 minutes. Garnish with finely chopped coriander leaves before serving.

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