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Your search for "asafoetida" revealed the following:
CHAAT CHUTNEYS (Tamarind and Mint)
These two chutneys are served with most snacks like Pakoras, Vadas and Chaat - Ragda Pattice, Sev Puri, Dhai Puri, Samosa Chaat, Bhel Puri and wherever you would like a mixture of tangy, minty and spicy flavours. TAMARIND CHUTNEY In a small saucepan cook for 1/2 hour on medium heat:...
RECIPE - Palak Kadhi (Spinach and Yoghurt curry)
Kadhi is a popular Punjabi lunch time dish served with freshly boiled rice and Pakodas (onion bhajji). It is one of those complete meals that you can whip up with basic pantry and fridge staples. Bonus, if you are time poor this comes together in 20 minutes whilst your rice is getting ready. ...
Recipe - Thukpa
Rice is the staple of South Indians and Rotis that of the Northerner. However, in the North East Region of India, Sikkim, Tibet and Nepal are influenced by neighbouring China and we we have a fusing of cultures noodles cooked in spicy broths. One of these wholesome soups is Thukpa. It is usually...
RECIPES - Sprinkles
ASAFOETIDA AND CHILLI SALT Thank you to those of you who have bought this salt in our gift packs sold at markets. This blend is cuisine bling - you can add it to almost anything. Wake up steamed or grilled dishes with this tasty salt. Just ½ a teaspoon will...
Recipe - Ven Pongal
Ven Pongal is a popular breakfast dish in Tamilnadu. It is traditionally served in South India during Makara Sakranti - a 4 day Hindu festival that celebrates Surya Bhagwan (Sun God). It coincides with the start of spring and the harvest. Many different foods made from the new harvest (rice) are offered to...
RAJASTHANI MIRCHI VADAS
If there is one state in India that spells 'spicy' it is the north-western state of Rajasthan, which is also known for its ancient forts and palaces and its colourful textiles and handicrafts. Almost 70% of the state is covered by the Thar desert and the region is very arid. Spice...
RECIPES - Salads
TEMPLE CHICKPEA SALAD Here is a spicy south Indian chickpea salad - SHONDAL - which is made with temple offerings brought to Saraswati goddess of wisdom during the Dassera. It is prepared by temple cooks and served to devotees. Mix together 800 grams freshly cooked chickpeas (OR 2 cans) with the juice...
Bise Bele Baath (Tamarind rice)
In a country where 47% of people are vegetarian and rely on Lentils with Rice for their amino acid intake, there are several recipes to fill this need in every region. This one is from the South Western Coastal state of Karnataka. The traditional recipe calls for cooking the rice...
JHALJEERA (Indian spice-flavoured lemonade)
Translated literally 'Jhal" means water and 'jeera" is cumin. However, this drink is not just water and cumin. It has a fresh spicy flavour, slightly sweet, salty and tangy all at once. This favourite summer drink is stored in large earthenware pots covered with a damp cloth and sold off handcarts on bustling...
Recipe - Coconut chutney
This is a very simple chutney that can be made as an accompaniment to most South Indian dishes - dosas, idlis, Ven Pongal, uttapam, vaddas etc. The tadka is totally optional, its tasty without it too. On a frying pan, dry roast 2 tbsp Kadala channa or peanuts for about 5 minutes, till they turn golden...