Kugan's Kitchen Part 7

[kugan98]

Hello Kugan Madam.

I'm newbie to posting responses, but i've been following the food forum for quite a while. Now only after marriage i'm cooking on my own and having doubts. I was going through your older posts. In that (http://www.mayyam.com/talk/showthrea...n-Part-2/page6) you have mentioned about whole hing (the blocks), not the one we get in the powdered form.

Is there any difference in quality between whole and powdered? (like how they adulterate turmeric powder). Also how do you break it off and use. Can you scrape it with knife?

Thanks!

Welcome to Kugan's Kitchen Priyasari. Just call me Kugan.
Glad that you have started to cook after your marriage. As you know the way to your man's heart is through his stomach.
Well for the hing, the powder once are all adulterated . little hing the rest are all some sort of powder.
You can dump the whole container and you will not get the smell of hing.

As for your information , the blog hing is much better than the powdered one.
It is also a compounded version and not pure Hing

According to my uncle Hemant:
Pure Asafoetida is an amorphous resin and has absolutely not even the lightest sheen . It is soft and a bit sticky to fingers. If you burn it, it will burn with yellow flames. When mixed with water, it will resemble Milk. It is very expensive.

Priyasari, you can buy the blog, use your pounding stone and break it into small pieces.
when you want to season your sambar and things, drop the small piece in the hot oil.
it will puff up and later will dissolve in your sambar.

Priyasari, you can find lot of day to day cooking, simple dishes in this kitchen.
Hope you will try them and give us your feed back.
Do not be a silent reader, you will have lots of friends here.
You can request for any recipe, we will post the recipe if we know.
Thanks and take care, Kugan.