Its bitter acidic
taste with a pungent odour is a stimulating experience adding life
and vigour to the spicy food.And it is the vital flavouring agent
in South Indian food specials like Sambar, Rasam, Pickles and Pappads.
Just a pinch of Chakra Compounded Asafoetida is enough to make the
food more palatable and delicious. As a natural product it is used
in medicines as a stimulating agent for digestion. Both in China
and India, it is used in the treatment of Bronchities and Flatuence.
300g . basmati rice, washed and soaked for 30 minutes.
2 tsp. (10g.) coriander
1 tsp. (5g.) cummin seeds
1 tsp. (5g.) sesame seeds
piece of cinnamon 4 cloves
1 (100g.) cucumber
4 tsp. (20g.) Ghee
tsp. mustard seeds
1/4 tsp cummin seeds
a few sprigs curry leaves
pinch Chakra asafoetida
1 green chilli, slit lengthwise.
Salt to taste.
g. grated coconut
25 g. cashewnuts
15 g. coriander leaves, chopped
ROAST the coriander seeds, cummin seeds, sesame seeds, cinnamon and cloves and
grind them to a fine powder. Slit and cut the cucumber inti long pieces. Heat
three tsp. ghee in a pan and season with mustard seeds and cummin seeds. When
they crackle, add curry leaves, Chakra asafoetida and green chilli. Add the cucumber
pieces and saute for five minutes. Add the rice and fry for five minutes. Heat
water, double the volume of cucumber and rice mixture and add to the rice.
Aso add the seasoning, salt and cashewnuts. Bring to a boil and cook on low heat,
stirring occasionally, till almost done. Pour the remaining ghee over, cover and
cook till all the water has evaporated and the rice is done. Serve hot garnished
with grated coconut and chopped coriander leaves.Top
1 kg. tomatoes
1 tsp. turmeric
1 tbsp. coriander and cummin powder
salt to taste
sugar to taste
For the sev (Semolina)
1 kg. besan
salt to taste
of Chakra asafoetida
1/2 tsp. ajwain
oil as required
To prepare the sev :
Mix the besan with all the given ingredients to a fairly thick paste. Press this
paste through a fine sev-press over heated oil and fry the sev to a golden brown
and keep aside.
To prepare the shakh : Cut the tomatoes. Heat oil and
add little water. Add turmeric, coriander-cummin powder and sugar to taste. Add
the cut tomatoes. Simmer till the tomatoes are done. Just before serving add fried
Serve : Serve the shakh with Parathas. Top
in Tomato Gravy
12 slices of fish (pomfret or surmai)
2 cups tomato puree
ginger garlic paste
1/2 tsp. turmeric powder
2 tbsps. chilllie powder
a pinch of Chakra asafoetida powder
1 tbsp finely chopped
2 tbsps Butter and 2 tbsps.
up the butter in a kadai and fry the grated onion to a golden brown.
Then add the ginger garlic paste, a pinch of Chakra asafoetida, chillie
powder, turmeric powder tomato puree and about one cup of water.
After the first bubble add the washed fish slices. Add salt to taste. Simmer for
about 5 minutes. Sprinkle the finely chopped green coriander of the top,
give the kadai a twirl and serve hot with white rice and plenty of potato