Thursday, October 25, 2007

Mutter Paneer Butter Masala

Serving Size: 4 people


  1. Ground into paste 1 cup chopped onions,1 piece giner, 5 to 6 garlic cloves and 2 tablespoons cashew nuts
  2. Heat the oil in a pan, add the paste (prepared in #1) and cook till it is light brown in color .
  3. Add the red chili powder and tomato puree and cook for a few minutes.
  4. Add the cumin (jeera) powder, garam masala and 1/2 cup of water and cook for some time till the oil separates from the masala . Keep aside .
  5. In another pan, melt the butter, add the Fenugreek (Methi) seeds and onions cook till the onions are lightly browned .
  6. Add this to the tomato gravy, along with the green peas, honey, milk, whipped cream, paneer and salt and allow it to come to a boil .
  7. Serve hot with rotis

Hot Artichoke Spread

Serving Size: 6 people


  1. Heat oven to 300 to 350 F
  2. Mix all ingredients and keep into baking plate
  3. Bake 20 minutes or until lightly browned .
  4. Serve with tortilla chips

Hummus Vegetable Dip

Serving Size: 6 people


  • 1 can chickpeas, rinsed and well drained
  • 5 tablespoons lemon juice
  • 1/4 cup water
  • 1/4 cup tahini ( Sesame seed paste )
  • 2 tablespoons olive oil
  • 1 to 2 cloves garlic, sliced
  • 1/4 teaspoon ground cumin salt and freshly ground black pepper
  • Few drops not pepper sauce
  • Assorted cut up fresh vegetables
  • Pita bread wedges
  1. In blender container, place chick peas, 5 tablespoons lemon juice, water, tahini, 2 tablespoons olive oil, garlic and cumin salt process until mixture is thick and creamy.
  2. Season to taste with salt, black pepper and hot pepper sauce ,if desired . Adjust consistency with additional water .
  3. Transfer to bowl and cover refrigerate at least 1 hour before serving .
  4. Serve with vegetables and pita bread .

Sunday, October 21, 2007

Fruit Custard

Serving Size: 10 people


  • 1 gallon whole milk .
  • 1 pint "half and half" milk .
  • 2 cups of sugar .
  • 3 to 4 tablespoon of vanilla custard powder.
  • 3 Bananas
  • 2 Apples
  • 3 Oranges
  • 2 Pomegranate
  • 1 cup green grapes
  • 1 cup red grapes
  1. Boil milk in a big pan.Make sure you stir it well the whole time.
  2. Now add custard powder into a bowl of cold milk and stir the 2 well.
  3. Then put the custard powder mixture into hot boiling milk and boil for 1 to 2 minutes .
  4. Cut all fruits into small pieces and put into custard milk .
  5. Keep the mix in the refrigerator.
  6. Serve cold

Russian Salad

Serving Size: 10 people


  • 2 cup carrot .
  • 2 cup french beans.
  • 2 cup green peas .
  • 1 big size apple .
  • 1 can pineapple .
  • 4 cup whipping cream.
  • 3 cup mayonnaise sauce
  • salt and pepper to taste
  1. Cut carrot and french beans into cubes and then boil the carrot and french beans for 5 minutes. Cut apple into cubes and pineapple too .
  2. Take whipping cream and mayonnaise sauce and mix it well .
  3. Take bowl put vegetables and fruit in that and add whipping cream mixture,salt and pepper to it and mix it nicely .
  4. Serve cold .

Thursday, October 18, 2007

Stuffed Tomatoes

Serving Size: 6 people


  1. Apply some salt to shredded cabbage and keep aside for 10 minutes, after that squeeze shredded cabbage to remove water.
  2. Put turmeric powder, cumin powder, coriander powder, red chilli powder, salt, and chopped coriander to it .
  3. Cut tomatoes from upside remove seeds from inside and stuffed with cabbage .
  4. Heat oil in pan and keep tomatoes into and cover with lid for 5 to 10 min .
  5. Serve hot

Paneer Makhani

Serving Size: 4 people


  • 2 cup paneer
  • 2 table spoon fresh curd (Yogurt)
  • 3 medium size of tomato
  • 3 medium size of onion crushed
  • 1 tea spoon garam masala
  • 1 tea spoon cumin seed powder (jeera)
  • 1 tea spoon coriander seed powder (dhaniya)
  • 11/2 tea spoon red chilli powder
  • 1/4 tea spoon turmeric powder (haldi)
  • 1 small cup whipping cream
  • 2 tea spoon butter
  • 4 tea spoon ghee
  • salt to taste
  1. Cut paneer into small cubes and fry it after that put paneer pieces into curd for marinate.
  2. Chopped the tomatoes very fine .
  3. Heat oil in pan after that put onions and fry till light brown , after that add garam masala, cumin powder, coriander powder,red chili powder, turmeric powder, and salt and fry it well.
  4. After that put chopped tomatoes and fry till oil leaves the gravy.
  5. After that put 1 cup of water and whipping cream , boil it for few minutes and after that add butter .
  6. Finally add paneer pieces with curd and cook for a while .
  7. Garnish with coriander leaves .
  8. Serve hot .

Tuesday, October 16, 2007

Paneer Palak Kofta in Makhani Gravy

Serving Size: 4 people

For paneer palak Koftas

  • 1/2 cup spinach, blanched,drained and chopped
  • 1/2 cup paneer (cottage cheese ) grated
  • 3 tea spoon rice flour ( Chawal ka Atta)
  • 1/2 green chilli finely chopped
  • salt to taste
For Makhani Gravy
  • 3 cup tomatoes ,chopped
  • 1/2 cup onions, chopped
  • 2 large cloves garlic, chopped
  • 1 small piece of ginger,chopped
  • 2 cloves ( Laung)
  • 1 stick cinnamon ( Dalchini)
  • 1/4 cup red pumpkin (Kaddu ) , chopped
  • 1/2 tea spoon cumin seeds ( Jeera)
  • 1/4 tea spoon kasuri methi ( dried fenugreek leaves )
  • 1 tea spoon chilli powder
  • 1/2 cup low fat milk
  • 1/2 tea spoon cornflour
  • 1/2 tea spoon sugar
  • 1 tea spoon oil
  • salt to taste
Recipe for palak koftas
  1. Combine all ingredients specified for the paneer palak koftas in a bowl and mix well.
  2. Make round shape of balls and steam the koftas for 4 to 5 minutes and keep aside .
Recipe for makhani gravy
  1. Mix he tomatoes, onion, garlic, ginger ,cloves,cinnamon,red pumpkin with 3/4 cup of water cook over a slow flame till the vegetables are soft
  2. Then allow the mix to cool completely. Remove the cinnamon and cloves from it.
  3. Blend the tomato mixture to a smooth puree.
  4. Heat the oil in a non stick pan and add the cumin seeds. When the seeds start to crackle add kasuri methi and chili powder and saute for few seconds.
  5. Add the pureed vegetables mixture, sugar, salt and boil it.
  6. Dissolve the cornflour in the milk and add it to prepared gravy.
  7. Simmer for few minutes .
  1. Add the panner palak koftas to the hot makhani gravy and mix well.
  2. Serve hot

Vegetable Korma

Serving Size: 4 people


  • 1/4 cup cauliflower ,cut into small florets
  • 1/4 cup french beans ,diced
  • 1/4 cup carrots,diced
  • 1/4 cup green peas
  • 1/2 cup capsicum ,diced
  • 1/4 cup baby corn , cut into slices
  • 1/2 tea spoon cumin seeds ( Jeera )
  • 2 medium onions, pureed
  • 2 cloves ( Laung)
  • 1 stick cinnamon (Dalchini)
  • 1 cardamom ( Elachi)
  • 1 tea spoon ginger - garlic paste
  • 1/2 tea spoon green chilli paste
  • 1 cup milk
  • 1/2 cup paneer ( cottage cheese ), cut into small cubes
  • 1/4 cup pineapple slices , ( canned ) cut into small pieces
  • 3 tables spoon whipping cream
  • 1/2 tea spoon garam masala
  • 1 table spoon ghee
  • salt to taste
  1. Heat ghee in a pan and add cumin seeds. When seeds begin to crackle add onion puree, cloves, cinnamon, ginger-garlic paste and green chili paste and saute for 5 to 7 minutes.
  2. Ensure you stir this continuously.
  3. Now add cauliflower, frenchbeans, carrots, green peas, capsicum, baby corn ,1/2 cup of milk and 1/4 cup of water.
  4. Cover and cook over a slow flame till the vegetables are tender.
  5. Add the remaining milk, paneer, pineapple, whipping cream, garam masala and salt
  6. Simmer for another 3 to 4 minutes.
  7. Serve this hot garnished with the coriander and pineapple slices.

Minestrone Soup

Serving Size: 8 people


  • 1 medium yellow/white onion diced
  • 2 stalks of celery diced
  • 1 medium carrot diced
  • 1 table spoon olive oil
  • 1 medium tomato diced
  • 1/4 bunch parsley finely chopped
  • 2-3 garlic cloves finely chopped
  • 2 teaspoons basil
  • 2 teaspoons oregano pinch salt
  • 4 cups of water or vegetable stock
  • 15 ounce tomato sauce (1 Can)
  • 15 ounce chopped tomato (1 Can)
  • 15 ounce kidney beans (1 Can)
  • 15 ounce garbanzo beans (1 Can)
  • 15 ounce green beans (1 Can)
  • 1/2 teaspoon black pepper
  • 3/4 cup dry pasta shells (small shells works well)
  • salt to taste
  1. Saute the chopped onions, celery and carrots in a soup pot with olive oil.
  2. Add the chopped garlic, basil, oregano and salt.
  3. When vegetables are tender add tomato juice, water or vegetable stock and the 15 ounce chopped tomatoes
  4. Reduce heat and simmer for about 10 minutes
  5. Now add the kidney beans, garbanzo beans and green beans along with some black pepper as per taste
  6. After the beans are heated thoroughly add the fresh tomatoes and parsley.
  7. Finally add the pasta and cook this for about 10-15 minutes until the pasta is tender
  8. Season to taste and serve hot

Monday, October 15, 2007

Kala Channa

Serving Size: 4 people


Recipe :
  1. Take kala channa and soak that in water for about 5 to 6 hours before you boil it.
  2. Take some oil in a pan add some mustard & cumin seeds to it
  3. When they crackle put some hing, chopped onion and ginger paste and garlic paste.
  4. Fry this well
  5. Now add the chopped tomato and fry this well again
  6. Now add some turmeric powder, red chili powder and garam masala powder too.
  7. Finally add the boiled kala channa to the gravy
  8. Add little water and salt to taste and mix it well
  9. Let it boil for 10 to 15 min on simmer
  10. After its ready serve it hot with some chopped coriander leaves garnishing and lemon juice as per the taste

Sunday, October 14, 2007

Methi Paneer Paratha

Serving Size: 4 Parathas


  • 3/4 cup whole wheat flour (gehun ka atta)
  • 1/2 cup fenugreek ( methi) leaves , finely chopped
  • 1/2 cup low fat paneer,grated
  • 1/2 teaspoon cumin seeds (jeera)
  • 1/2 teaspoon ginger-garlic chilli paste
  • 1/8 teaspoon turmeric powder ( haldi )
  • 1 teaspoon oil
  • salt to taste

Recipe for the dough:
  1. Combine the wheat flour and salt and knead into soft dough ,using enough water.Knead well
  2. Cover the dough with a wet muslin cloth and leave aside for 10 minutes
  3. Divide the dough into 4 equal portions.

Recipe for methi paneer stuffing:
  1. Heat the oil in a non-stick pan and add the cumin seeds and ginger-green chilli paste.
  2. When the seeds crackle, add the fenugreek leaves, turmeric powder and salt and saute for 2 to 3 minutes
  3. Add the paneer and mix well. Divide the stuffing into 4 equal portions .

Spicy Tomato Rasam

Serving Size: 6 people


  1. Put whole tomatoes in boiling water then simmer for 3 min and after that keep aside of 5 min
  2. Heat 1/4 teaspoon of ghee in a small pan then add peppercorns and 1 teaspoon of cumin seeds roast till aromatic after that make it powder .
  3. Remove tomatoes from water and peel the broken skin and smash it well .
  4. To the thick tomato pulp add roasted red chillies , curry leaves, sambar masala, and other masala , salt , tamarind and jaggery and mash it well with hand or blender .
  5. Heat ghee in a small pan after that add mustard seeds and remaining cumin seeds ,and hing and garlic .boil for 1o to 15 minutes.
  6. Serve hot with white rice.

Saturday, October 13, 2007


Chili Fresh, dried, powdered, flaked, in sauces, sambals and pastes, chillies appear in many forms, to be used with discretion. It is well for the uninitiated to be aware that all chillies are not created equal. They range from mild to wild. As a general rule the smaller the chilli, the hotter it is.

Health Tips: The capsaicin of chillies does have a medical application, in the truest sense of the word. It is used in plasters to be applied externally in cases of severe muscle pain, acting in much the same way as the pleasantly 'hot' menthol creams. Internally, chillies and all members of the capsicum family are rich in vitamin C. They are reputed to help keep capillaries from hardening, thus lessening the risk of cardiovascular disease.

Other Languages:
China: la chiao, lup chew
India: mirch
Indonesia: lombok
Japan: togarashi
Korea: gochu
Malaysia: cili, lombok, cili padi (bird's eye)
Philippines: sili, siling haba (long), siling labuyo (bird's eye)
Sri Lanka: amu miris (fresh green chilli), rathu miris (red chilli), kochchi miris (bird's eye)Thailand: prik chee faa, prik kee noo suan (bird's eye)
Vietnam: ot

Coriander leaves

Coriander leaves Also known as Cilantro. All parts of the plant are edible, but the fresh leaves and the dried seeds are the most commonly used in cooking.The fresh leaves and stems are an essential ingredient in many Vietnamese foods, Asian chutneys, Mexican salsas and guacamole, and occasionally is used in sushi rolls. Chopped coriander leaves are also used as a garnish on cooked dishes such as dal and curries. As heat diminishes their flavour quickly, coriander leaves are often used raw or added to the dish right before serving.

Health Tips: Its used for medicinal as well as culinary purposes, as a tonic, cough medicine and stomachic.

Other Languages:
Burma: nannambin
China: yuen sai
India: dhania pattar, hara dhania
Indonesia: daun ketumbar
Malaysia: daun ketumbar
Philipinnes: ketumbar
Sri Lanka: kothamalli kolle
Thailand: pak chee
Vietnam: ngo

Mint (Podina)

Peppermint and spearmint are the two most widely used mints. They grow readily in most soils, and are indispensable to Asian cooking. They are used interchangeably with fresh coriander in cooked dishes, but probably the most popular accompaniment made with mint is one which is so simple that most Indian cooks make it without referring to a recipe. Called podina chatni, it is served as a dip with appetisers, an accompaniment with rice and a filling for savoury lentil pancakes. In Thailand, mint leaves are used in salads, as flavour accents with other ingredients as in the northern Thai dish called larb.

Health Tips: Peppermint is used as a stimulant, carminative and stomachic. Peppermint tea is used to treat nausea, flatulence, sickness and vomiting.

Other Languages:
China: yang po ho, paoh-ho
India: podina
Indonesia: janggat
Japan: hakuka
Malaysia: pohok
Philippines: yerba buena
Sri Lanka: meenchi
Thailand: bai saranae
Vietnam: rau huong lui

Curry leaves

Curry leaves are as important to Asian food as bay leaves are to European food, but never try to substitute one for the other. Curry leaves, either fresh or dried, are usually the first ingredient added to the small amount of oil in which a dish is to be cooked, and the fragrance and flavour are unmistakable.

Health Tips: Apart from cooking, the curry leaf has a number of medicinal uses also. It is an essential ingredient of almost all traditional medicine systems of peninsular India, sometimes with amazingly good results. Unani, Ayurveda and other systems use it to cure ailments such as piles, to allay heat of the body and are useful in leucoderma and blood disorders, and this has been proven by experts of western medicine also. In India, the curry leaf is used to prevent conditions such as nausea and stomach upsets. It is also used in treating skin irritations and poisonous bites. Its oils are invaluable as repellants and to cure skin disorders common to the tropics.

Other Languages:
Burma: pyi-naw-thein
India: meetha neem, karipattar, karuvepillay
Malaysia: daun kari, karupillay
Sri Lanka: karapincha

Friday, October 12, 2007


Dalchini commonly known as Cinnamon is the inner bark of a tropical evergreen tree. Cinnamon has a warm, sweet and amiable aroma that is delicate yet intense. The taste is also aromatic, warm and sweet with hints of clove and citrus. Ground bark is immediately aromatic, whereas the quills have a tendency to hide their aromatic properties until broken or cooked in a liquid.

Health Tips: It has haemostatic properties. It is especially effective in uterine bleeding.Its beleived that cinnamon helps reduce the blood sugar levels and increase the natural production of insulin. It also helps to lower the blood cholesterol levels. It helps in reducing the LDL (known as the bad cholesterol) but not reducing levels of HDL, the good cholesterol.

Other Languages:
Burma: thit-ja-boh-gauk
India: darchini
Indonesia: kayu manis
Malaysia: kayu manis
Sri Lanka: kurundu
Thailand: ob chuey
Vietnam: que

Kala Chana

Kala Chana also commonly known as Black Chick Peas or Small Dark Garbanzos. These beans retain their shape and are therefore desirable in a salad or are lightly sautéed and mixed with fresh diced onions, minced cilantro and lime juice as a side dish. Chick peas can be cooked with or without salt, sautéed in garlic butter, or with mayonnaise and lightly cooked vegetables to make a delicious salad.

Health Tips: It is often used as an alternative protein product with vegetarians and vegans and is one of the plants with the highest amount of protein. Chickpeas are a good source of zinc, folate and protein. They are also very high in dietary fiber and thus are a healthy food source, especially as a source of carbohydrates for persons with insulin sensitivity or diabetes. They are low in fat, and most of the fat content is polyunsaturated.

Sweet Corn Soup

Serving Size: 4 people

Ingredients :

  • 1 cup cooked sweet corn
  • 2 spring onions
  • 8 to 10 French beans
  • 1 small carrot
  • small pinch of ajinomoto powder
  • 1/2 teaspoon white pepper
  • 2 tablespoon cornflour
  • 2 teaspoon sugar
  • 1 teaspoon butter ( ghee)
  • salt to taste
  1. Cut carrot, French beans and spring onions with green after that boil it well.
  2. Heat butter in a pan , add spring onions, then stir a while then add the corn and cup of water then add ajinomoto powder ,sugar, salt and pepper.
  3. Mix cornflour with half cup of water and bring to a boil and put in the pan
  4. Just before serving add onions,carrot and beans.
  5. Serve hot

Thursday, October 11, 2007

Spring Roll

Serving size: 4 people

Ingredients :

  • 1 cup green moong sprouted
  • 2 cup cabbage sliced thin
  • 2 carrot long thin slice
  • 2 onions long thin slice
  • 2 capsicum long thin slice
  • 1 teaspoon soya sauce
  • 1/2 teaspoon ajinomoto powder
  • 6 teaspoon oil
  • salt to taste
  • 2 cup maida ( all purpose flour)
  • water
  1. Take maida,salt,oil and mix it with water to make it hard dough .
  2. Boil the water and put the sprouted moong and remove after 5 min .
  3. Heat oil then put onions, capsicum and fry it well after that add rest all vegetables,sprouted green moong ,ajinomoto powder, salt and then fry for 2 min in high flame .
  4. Then add soya sauce mix it well a remove from fire .
  5. After that make roti from dough fill these stuffing into it and roll it after that deep fry or u can bake it .
  6. Cut into pieces and serve with chilli sauce

Wednesday, October 10, 2007

Cottage Cheese

Cottage Cheese is a cheese curd product with a mild flavor. It is drained, but not pressed so some whey remains. The curd is usually washed to remove acidity giving sweet curd cheese.

Health Tips: Cottage cheese is low in fat and carbohydrates while high in protein. It is quite beneficial for body builders as well as growing children. Its a great source of lean protein and low in fat. Its also considered as a great substitute for higher fat cheeses.
A 4 oz (113 g) serving has approximately 120 calories, 5 g fat (3 g saturated), 3 g carbohydrates, and 14 g protein. It also contains approximately 500 mg sodium, and 20 mg cholesterol.

Other Languages:
India: Paneer,Chhenna

Stir Fry Salad

Serving Size:
4 people


  • 1 cup capsicum , cut into thin strips .
  • 1 cup paneer (cottage cheese) , cut into thin strips
  • 1 spring onion , sliced
  • 1/2 cup baby corn , sliced
  • 1/2 cucumber , sliced
  • 1/2 cup broccoli florets
  • 1/4 cup bean sprouts
  • 1 small tomato ,deseeded and sliced
  • 1 teaspoon of kalonji
  • salt to taste
  1. Heat oil
  2. Then add all vegetables and stir for a while
  3. Then add paneer, salt and Kalonji to it and remove from flame

Corn Methi Pulao

Serving Size: 2 people


  • 1 cup Basmati rice
  • 2 to 4 peppercorns
  • 1/2 piece cinnamon
  • 2 cloves
  • 2 green cardamom ( elachi)
  • 1 onion sliced
  • 1 cup fenugreek leaves ( methi) chopped
  • 1/2 cup sweet corn kernals
  • 1/4 teaspoon turmeric powder ( haldi)
  • 1 tablespoon butter
  • 1 tablespoon oil
  • salt to taste
  1. Wash the rice and keep aside.
  2. Put 2 cups of water to boil.
  3. Heat the butter and oil in a pressure cooker, add the peppercorns, cinnamon, cloves, cardamom and onion and fry for some time .
  4. Then add the fenugreet leaves, corn kernels and turmeric powder and stir for a few seconds .
  5. Finally, add the rice and 2 cups of water along with salt and pressure cook for 1 whistle . Allow the steam to escape before opening .
  6. Serve hot with fresh curds and papad .

Masala Bhaat

Serving Size: 4 people

Ingredients :

  • 1 cup long grained rice
  • 1 cup tendli , slice horizontally
  • 1/2 cup green peas
  • 1/2 teaspoon mustard seeds ( rai)
  • 1/2 teaspoon cumin seeds ( jeera)
  • 3 green cardamoms (Elachi)
  • 1/2 piece cinnamon
  • 5 cloves
  • 1/4 teaspoon fenugreek (methi seeds)
  • 2 green chillies
  • 5 curry leaves
  • 1/4 teaspoon asafortida(hing)
  • 1/2 teaspoon turmeric powder ( haldi)
  • 1/2 cup grated fresh coconut
  • 1/4 cup chopped coriander
  • 8 to 10 cashew nuts, fried
  • 1 tablespoon ghee
  • salt to taste
Ingredients for spice powder :
  • 2 Cloves
  • 1/2 piece cinnamon ( dalchini )
  • 1 teaspoon coriander( dhania ) seeds
  • 1 teaspoon cumin seeds ( jeera)
  • 1/2 cup grated dry coconut ( Kopra)
  • 2 tablespoons sesame (til) seeds

Recipe for spice powder:
  1. Combine all the ingredients in a glass plate and microwave on high for 2 minutes .
  2. Grind to a fine powder in a food processor. Keep aside to be used in Masala bhat

Recipe for Masala Bhat:
  1. Clean and wash the rice . Soak in warm water for about 10 minutes. Drain and keep aside.
  2. Combine the mustard seeds, cumin seeds, cardamoms, cinnamon, cloves, fenugreek, green chillies, curry leaves, asafoetida and gheee in a glass bowl and microwave on high for 1 minute.
  3. Add the rice, tendli, peas, turmeric powder, spice powder and salt and mix well. Microwave on high for 2 minutes.
  4. Add 21/2 cups of water to the rice mixture, mix well and microwave on high for 10 minutes, stirring once in between after 5 minutes.
  5. Add the coconut, coriander and cashewnuts and mix well .
  6. Garnish with coriander, coconut and serve hot.

Tuesday, October 9, 2007

Basmati Rice

Basmati Rice is a variety of long grain rice famous for its fragrance and delicate flavour. Its name means "The Fragrant One" in Hindi, but it can also mean the "Soft Rice." Basmati Rice can only be cultivated in the Indian subcontinent at the Himalayan foothills. The grains of basmati rice are much longer than they are wide, and they grow even longer as they cook.


Kalonji is also called as Nigella. Its a small peaked, jet-black seed. In India it is known both as kalonji (which is the Hindi name for nigella), and kala zeera. Added to cooking oil, the seeds impart a distinctive flavour. Kalonji is also used for sprinkling over the popular bread, naan and in rice pilaus and some curries.
Sometimes they are confused with "onion" seeds or black cumin or caraway.They are normally used whole, mainly in breads. The seeds taste pleasantly bitter and slightly pungent.

Health Tips:Kalonji seeds are reported to be beneficial for the respiratory system. They have also been shown to have anti-bacterial and anti-inflammatory properties. rushed kalonji has an aroma somewhat like oregano.


Hing is an Indian spice with a unique flavor. It is a dried resin, available in "rock" form or ground. Ground hing is generally cut with rice flour, and is less potent. It is a warming spice and contributes the pungent taste. Raw hing has an unpleasant odor. To release the true flavor of hing, you have to sauté it in oil or ghee. A pinch of ground hing goes a long way.

Hing and mustard seeds sauteéd in Ghee are poured over cooked lentils for aroma and flavor. The mixture of hing and mustard seeds, along with other spices, can be used to season vegetables or to make fruit chutneys.

Health Tips:Hing is considered good for the appetite and digestion.