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Manufacturer: Vandevi / AJSP005 - 4 oz

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Asafetida (asafoetida, hing)

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Asafoetida powder, also known as Hing, is a crucial ingredient in Indian vegetarian cooking and for cooking lentils and vegetables like cauliflower and cabbage as it imparts a very satisfying, robust taste. Aasafoetida has a unique smell and flavor. .... (more info) Asafoetida powder, also known as Hing, is a crucial ingredient in Indian vegetarian cooking and for cooking lentils and vegetables like cauliflower and cabbage as it imparts a very satisfying, robust taste. Aasafoetida has a unique smell and flavor. In cooking it mellows out and produces a flavor similar to onion and garlic. In India this ingredient is crucial for the Jains, who do not eat garlic. Contains asafoetida microfine powder, wheat and rice flour, gum arabic. - Powerful flavor use sparingly. - Asafetida should always be fried. No, you should not add while the food is being cooked. It needs to be fried in little oil for a few seconds for the resin to dissolve in the fat. - Use a pinch in your vegetables and in lentils, beans, sauces, papads and pickles. -Add oil in the pan and fry the asafetida in oil or dry roast it. You may fry it along with cumin seeds and or mustard seeds in Indian foods. - Asafoetida is known as an antidote for flatulence and is also prescribed for respiratory conditions like asthma, bronchitis and whooping cough.(close)
Ingredients Notes Recipes <>

Gum Arabic, Wheat, Rice FLour, Asafoetida, Turmeric The Ajika Spice System: 1. The size of Ajika bottles is organized as to the extent of useage of the spice. Larger bottles for spices that are used in larger quantities and medium bottles for spices used in medium quantities and small bottles for spices used in small quantities. 2.The bottles have a wide mouth, so they may be opened and displayed on the cooking counter before cooking and a spoon may be used for the spices. When oil is sizzling, you need to add spices fast. The traditional small mouth tall jar storage system is too difficult to manage when quick decisions need to be made. With the traditional system one lands up putting the spice in the caps and having the steam from cooking destroy the essence of spices. align=justifyfont face=arial,helvetica,sans-serif size=2Tomato chutney : br /4 tomato finely dicedbr /3 red chiliesbr /Salt-to tastebr /Asafoetida - a pinchbr /1 tsp.Cumin seedsbr /2 clovesbr /1 tsp.Gheebr /Heat ghee in a pot. Add asafetida and 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 br /(Gujarati Tuvar Dal) Serves: 4 Cooking time (approx.): 32 minutes -Style: Indian Vegetarian (Gujarati) br /Ingredients- br /1 cup split red gram (tuvar dal). br /1 tomato chopped finely. br /2 tablespoon oil. br /1 teaspoon each of mustard and cumin seeds. br /1 tablespoon finely chopped ginger. br /2 green chilli . 4 cups water. br /4 curry leaves. br /½ teaspoon each of asafoetida and turmeric powder. br /a squeeze of lemon, jaggery and salt to taste. br /Method: br /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). align=justifyfont face=arial,helvetica,sans-serif size=2Gujarati Kadhi - (Gram Flour or Besan Soup) Serves: 4 Cooking time (approx.): 11 minutes Style: Indian Vegetarian (Gujarati) Ingredients- br /2 tablespoon bengal gram flour (besan). br /2 cup yoghurt, preferably sour. br /4 cups water. br /2 teaspoon grated ginger. br /2 green chilli slit or chopped fine . br /2 teaspoon sugar or to tastebr /1 teaspoon each of mustard seeds and cumin seeds . br /½ teaspoon each of asafoetida and turmeric powdersbr /2 tablespoon ghee (clarified butter). br /1 red chilli broken into pieces. br /4 curry leaves (kadi patta). br /salt to taste. br /finely chopped coriander leaves to garnish . br /Method: br /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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