Ingredient: asafoetida

FacebookPinterestTwitterLinkedinYummlyWhatsappBufferEmailPrint Hello friends, today I’m bringing you my very favorite snack in a much healthier version. Usually dahi vadas are made fried…

FacebookPinterestTwitterLinkedinYummlyWhatsappBufferEmailPrint  ……Milagai Podi aka Idli Podi is a traditional Gunpowder recipe that is actually a dry condiment which is typically enjoyed with…

FacebookPinterestTwitterLinkedinYummlyWhatsappBufferEmailPrint Kale Chane Ki Kadhi is a creamy spiced yogurt curry with black chickpea. Kadhi is a quintessential dish that belongs to…

FacebookPinterestTwitterLinkedinYummlyWhatsappBufferEmailPrint Healthy diet results a healthy mind and healthy body fit and fine. And specially if you are a Diabetic, the diet…

FacebookPinterestTwitterLinkedinYummlyWhatsappBufferEmailPrint I have been lucky enough to be surrounded by South Indian neighbors during my childhood. This was the age when my…

FacebookPinterestTwitterLinkedinYummlyWhatsappBufferEmailPrint Kozhi Rasam is a popular Chettinad soup recipe made in temples like Kali Kovil during Poosai Poduthal when they sacrifice kozhi…

FacebookPinterestTwitterLinkedinYummlyWhatsappBufferEmailPrint Jeeragam or Jeera Rasam is a South Indian soup prepared with tamarind juice or tomato along with other spices. Jeera Rasam…

FacebookPinterestTwitterLinkedinYummlyWhatsappBufferEmailPrint Kokur Yakhni is a popular Kashmiri Non Veg dish made with Chicken (kokur) slow cooked in yogurt and typically flavored with…

Dum Munj Or Dum Monji is a spicy flavorful veg curry that comes from Kashmiri Cuisine. Munj here means Knol Khol also commonly known as Ganth Gobhi or Kadam is cur into cubes and cooked with it’s greens along with some yogurt. The recipe though is quick but requires skillful hands to play with Kashmiri spices which particularly are fennel powder, asafoetida, sonth or ginger powder etc. Kashmiri food is rich in texture and aroma as there is a wide usage of Mustard oil which itself provides a beautful aroma and kashmiri red chili powder also known as deghi mirch…

Haak t, Thool is a Kashmiri veg dish cooked with Collared greens and eggs together. Haal t, Thool is most loved by the Kashmiri Pandits in parts of Kashmir and Jammu. Use of mustard oil is very extensive along with some asafoetida in Kashmiri cuisine, haak whih means ‘saag’ can be Spinach, Knol Khol greens etc. Hard boiled eggs are deep fried till golden and then cooked with saag. Haak t, thool is an amazing side dish and also makes a place for itself in Waazwan. If you liked this traditional Kashmiri recipe, then do try making at home and…

An easy and delicious stir fried dish made with almost all kinds of legumes with Southern flavors comes from South India and is commonly made during festivals as an offering to God. Sundal is typically made with Black Chickpeas , Rajma, Lobia, Green Peas and even Peanuts. Boiled legumes sauteed with mustard, curry leaves, asafoetida and grated coconut is a healthy snack with is made in entire South India. Karamani aka Lobia in Hindi and Black Eyed Peas in English is another favorite legume for making Sundal. Navratri is on and the entire South India celebrates it with zeal and…

Gaad which means Fish in Kashmir and Gaad t, tamatar is a fish recipe that is made with a tomato curry. The consistency of this delicious fish curry is usually thick but can be given variations as per one’s choice. Kashmiri Cuisine has a wide use of Mustard oil , Ginger Powder and Fennel powder along with Asafoetida that makes an amazingly flavorful curry that stands out from any other Fish curry. Typically eaten with plain boiled rice, this fish curry is not just delicious but also a very popular serving in special occasions. If your liked this traditional fish…