Recipes Including Asafoetida
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Rajasthani Papad ki Sabji
The idea of adding papad to a curry may not sound appetising although on my recent trip to Rajasthan this is one dish I couldn’t get enough of. I was there during the summer months of April travelling across the […]
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Bread Pakoda
Delicious, crispy, deep fried and all scoffed in minutes this Bread Pakoda is a street food favourite and so good served with fresh tangy chutneys or some fried green chillies on the side. It used to be my guilty pleasure […]
Made from the sap of a root plant ferula (part of the fennel family). A small pinch while cooking a curry adds an onion like flavour. Sold as powder or granules asafoetida keeps for up to a year. Asafoetida powder also contains rice powder preventing it from forming lumps.
