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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 seeds
1 tsp. (5g.) cummin seeds
1 tsp. (5g.) sesame seeds
a small piece of cinnamon 4 cloves
1 (100g.) cucumber
4 tsp. (20g.) Ghee
1/4 tsp. mustard seeds
1/4 tsp cummin seeds
a few sprigs curry leaves
a pinch Chakra asafoetida
1 green chilli, slit lengthwise.
Salt to taste.
20 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

  Sev (Semolina) Tomato-nu-Shakh

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
A pinch 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 sev.
Serve : Serve the shakh with Parathas.

Fish in Tomato Gravy

12 slices of fish (pomfret or surmai)
2 cups tomato puree
2 tsps  ginger garlic paste
1/2 tsp. turmeric powder
2 tbsps. chilllie powder
a pinch of Chakra asafoetida powder 
1 tbsp finely  chopped  green coriander
2 tbsps Butter and 2 tbsps.
grated onion, 
salt to taste. 


Heat 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 finger chips.


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