Monday, 22 May 2017

Use of Asafoetida/hing in Cooking recipes/dishes

1-Asafoetida (Hing)

In its pure form its odor is very strong and it have pungent smell so please keep its container closed if you don't it will contaminate other spices.However its odor and flavor becomes much milder and less pungent upon heating in oil or ghee(clarified butter).
Hing spice is used in food as condiment means to add flavour in food.Used as taste enhancer and for pickling.It also helps for digestion.
The small amount of hing or asafoetida is added in food at the time of tempering spices  or while giving tadka.mostly while frying onions.
sometimes its added in salt in very small quantity and used on salads as a additional condiment.

Uses of Hing/Asafoetida.

  • Good for digestion
  • Used as a spices
  • Used as a condiment.
  • used for pickling.

Applications of Hing

  • pickling
  • on Salads for additional flavouring hing(20%)+salt(80%)
  • Lentil curries such as Dal tadka etc
  • Numerous vegetable dishes.

How to use Asafoetida/Hing in dishes?

Add it in very small amount (1 pinch)
add it in boiling pulses of curry's and subji.
you can also add it in oil while giving tadka similar to garlic and onion.

how asafoetida or hing is used
how much quantity used in recipe
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