Spice Trade — asafoetida

... and a few other articles on cooking with spices!

Spicy Tomato Rasam (Indian soup) the fresh way

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Rasam is one of the most popular Indian “soups” across the entire Indian subcontinent. This recipe uses fresh spices for an authentic home style taste – no tamarind paste or pre-made rasam powder is used in this recipe. As a result, it’s light, tangy, spicy, minimal fat and sugars so it’s even quite healthy! Tomato rasam goes best with South Indian dishes such as hot Idli and Vadas, but you can also drink it plain as a soup with some warm bread. Recipe: Spicy Tomato Rasam (Indian Soup) Serves: 4 Ingredients7 medium sized tomatoes, blanched300-500ml water based on your preference,...

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Veggie Pakoras

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You can think of Pakoras like the Indian Tempura, although we’re not quite sure which came first! The batter is much thicker than tempura batter, as it’s an equally important element to the vegetables. Some Indians also prefer having the fried batter alone! We tend to eat Pakoras as an appetiser or an hors d’oeuvre, often preferring to eat at the coffee table in a dining room, before moving over to the dining table for the first course. Another popular pakora is the paneer pakora. Simply swap the veggies for 1 inch cubes of fresh paneer. Veggie Pakoras. photo: Kirti Poddar...

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Recipe: Creamy Coconut Chutney

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This is one of our family favourites. Even though it’s traditionally a south indian chutney used for dipping idli, dosa, uttapam, and other similar fermented doughs, we find it great for dipping in all manner of hot indian snacks such as samosas, cutlets, pakodas, and onion bhajis. It’s very cooling, refreshing, and an ideal dip for the summer. The dip is often slightly spiced as well, but you can tone this to suit your one taste. It can stay fresh for up to 2-3 days in the fridge. photo: Charles Haynes Ingredients – 350g of grated coconut– 1 tbsp chana dal–...

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Recipe: Spicy Tomato Onion Chutney

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photo: arsheffield This spicy tomato chutney is a great accompaniment to many South Indian favourites, such as Idli and Dosa. It’s also a great dip for crackers, samosas and breads, as well as a lovely fresh spread for use in sandwiches. It’s simple, quick, and only relies on very commonly used ingredients in Asian cooking! This chutney can also be refrigerated for several days and still taste great. Ingredients – 1.5 tbsp vegetable oil– 1 tsp black mustard seeds (5g)– 3-6 dried Kashmiri chillies based on taste– 1/8-1/4 tsp asafoetida powder– 10g of dried garlic flakes, or 6-8 garlic cloves.– 15g of dried onion slices, or...

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Recipe: Aloo Matar (spiced indian potato and pea curry)

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This recipe hails from the North of India, but is extremely popular all over because of the simple and fresh ingredients used. Some households prefer a dryer texture, in which case omit the tomato and don’t make into a paste. This recipe is commonly enjoyed with Indian Basmati rice, poori and chapatis (roti). photo: Joana Petrova Ingredients – 2 medium potatoes (aloo), peeled and diced– ¾ to 1 cup peas (matar)– 1 tbsp almond powder (grind 8-9 almonds in dry grinder)– half tsp (3g) Cumin Seeds– Pinch of Asafoetida– ½ to 1 tsp (3-5g) Red chilli powder (for best results, use Kashmiri Chillies)– ¼...

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