Asafoetida (hing)

The recipe was shared with us by Touch of Matcha chef Yegor Rudolsky.

The recipe is taken from the collection of recipes by Nastya Ozerova.

The recipe is taken from the collection of recipes by Nastya Ozerova.

The recipe is taken from the collection of recipes by Nastya Ozerova.

The recipe is taken from the collection of recipes by Nastya Ozerova.

Vegetable pakoras are a delightful dish of Indian cuisine that perfectly combines a crispy crust with the tender texture of vegetables. Historically, pakoras emerged as a quick street snack but are now served even in the finest restaurants in India. Vegetables like zucchini, eggplant, and broccoli are dipped in a flavorful chickpea batter infused with spices such as coriander, cumin, and turmeric. They are then fried to a golden crust, achieving an appetizing crunchiness. This dish is especially popular during the rainy season when hot and crispy pakoras pair wonderfully with a cup of spiced masala tea. They are served with yogurt sauce or spicy chutney to enhance the depth of flavor. Pakoras are an ideal choice for those wanting to experience the true taste of India.

Kundiums with lentils and vegetables are an ancient Russian dish carefully preserved in culinary history. These small baked pies with thin dough and hearty filling of fragrant lentils, stewed carrots, and Beijing cabbage offer a unique harmony of taste. Crispy on the outside and soft on the inside, kundiums absorb the spicy broth that fills them with a rich aroma. Traditionally prepared on fasting days, this dish replaces meat dishes with its nutritious filling. The combination of spices – asafoetida, coriander, and cardamom – gives kundiums a special Eastern touch. They can be served as a main dish or as an appetizing snack accompanied by greens and aromatic broth.

Summer eggplant appetizer is a fragrant and light dish from Arab cuisine, perfect for hot days. Its origins trace back to ancient traditions of cooking vegetables over an open fire, giving the eggplants a unique smoky aroma. Baked until soft, they develop a rich flavor, and their tender flesh harmonizes with juicy tomatoes and fresh herbs. A sauce made from some ingredients enriches the appetizer, adding depth of flavor. A pinch of asafoetida and freshly ground pepper add subtle spicy notes that highlight the natural aromas of the vegetables. The dish works wonderfully as a standalone appetizer or as an accompaniment to meat and bread dishes, creating a light yet rich palette of flavors. Summer eggplant appetizer embodies the simplicity and sophistication of traditional Arab gastronomy.

Vegetarian dumplings are a harmony of traditional Russian cuisine with modern gastronomic trends. Their dough is tender and elastic, made with milk, while the filling is a fragrant blend of chickpeas, lentils, and potatoes seasoned with exquisite spices. Garam masala, khmeli-suneli, and asafoetida add depth to the flavor, creating a rich and spicy note. The filling fried in ghee becomes soft and juicy, perfect for shaping. These dumplings can be served with vegetable oil, sour cream or spicy sauces; they are suitable for fasting and diverse diets. Their history is an adaptation of traditional recipes for vegetarians.

Lentil puree soup with turmeric is a fragrant and nutritious dish of Mediterranean cuisine that combines the tenderness of legumes with the warm spicy notes of turmeric and asafoetida. The history of this soup traces back to ancient traditions of the Eastern Mediterranean, where lentils were considered a symbol of simplicity and abundance. The combination of vegetables and spices gives the soup a rich, slightly sweet flavor with a hint of ginger's spiciness. Its silky texture makes it an ideal choice for a cozy dinner, while serving it with crispy toasted bread and pumpkin seeds adds a special charm to the dish. The soup is rich in proteins and beneficial microelements, providing warmth and nourishment while remaining easy to digest.

Dal is the heart of Indian cuisine, a symbol of comfort and warmth. This warming soup made from mung beans, lentils, and peas is perfect for winter days. Its velvety texture and spicy aroma make each spoonful rich and comforting. Garam masala, asafoetida, turmeric, and cumin fill the dish with a rich Eastern flavor while cream adds tenderness. Historically, dal was a staple for the poor but has become a universal classic of Indian feasting over time. Stewed to perfection, it is served with fresh flatbreads or bread, while green onions add a pleasant freshness. This dish is not just food; it embodies tradition that brings generations together at the table on cold evenings.

Chickpea tofu is a Japanese plant-based alternative to traditional soy tofu made from chickpea flour. Its origin is linked to the search for alternative protein sources, especially in vegetarian and Asian cuisines. It has a delicate, soft taste with subtle nutty notes enhanced by spices like turmeric, asafoetida, and black pepper. This combination gives chickpea tofu a warm golden hue and a savory aroma. It can be used in soups, salads or fried until crispy. It absorbs sauces and seasonings well, making it a versatile ingredient in cooking. Due to its high nutritional value and rich flavor, chickpea tofu has become popular among food enthusiasts and health-conscious eaters.

Pilaf with Turkish chickpeas is a fragrant and nutritious dish that combines Eastern and European traditions. Its base is tender basmati rice infused with the flavors of spices—cumin, coriander, and turmeric—giving the pilaf a warm golden hue. Carrots add a slight sweetness, while chickpeas provide a nutty flavor and dense texture, making the dish hearty and rich in protein. Serving it with almond flakes adds elegance and crunchiness. Historically, chickpeas were used in Eastern cuisine as a source of energy and health; in this pilaf, they impart a unique taste and richness. This dish is perfect for both everyday meals and festive dinners, offering a cozy and rich flavor of Eastern spices in every spoonful.

A very tasty and simple dish of Indian cuisine!

Lime juice rice Indian style is a dish infused with the aromas of traditional Indian cuisine. Its roots go back centuries when spices played a crucial role in creating rich flavor compositions. This recipe combines the softness of basmati rice with the spiciness of mustard seeds, turmeric, and chili pepper, creating a bright and rich taste. Garlic and asafoetida add piquant notes, while freshly squeezed lime juice brings a refreshing tanginess, making the dish light and harmonious. This rice can be served as a standalone dish or used as a side for vegetable and meat dishes. It pairs perfectly with traditional Indian sauces and spices, creating a true gastronomic journey into the world of exotic flavors.