wiki says Asafoetida /æsəˈfiːtɪdə/[1] is the English name for the dried latex (gum oleoresin) exuded from the rhizome or tap root of several species of Ferula, a perennial herb that grows 1 to 1.5 m (3.3 to 4.9 ft) tall. It is part of the celery family Apiaceae. Asafoetida is thought to be in the same genus as silphium, a plant now believed to be extinct, and was used as a cheaper substitute for that historically important herb. The species is native to the deserts of Iran and mountains of Afghanistan, but is mainly cultivated in nearby India.[2] Asafoetida has a pungent smell, but in cooked dishes it delivers a smooth flavour reminiscent of leeks. It is also known as food of the gods, devil's dung, jowani badian, hing, hengu, ingu, kayam, and ting.[3] no clue where to get it
i like my best wishes to your Channel
All varaities super thank u
We add a little bit of imli in coconut white chutney..
Masha Allah super ur tips
great compilation! Keep it up Priya
Excellent Recipes mam
Wow verry nice
d chutneys wer so yum cudnt resist myself frm subscribing
Thank you so much
Really nice thanks for subtitles
Great recipes of chutney,the subtitles helped me to understand the recipe very easily Thank you for sharing
Shamim Khan Khan g
Shamim K
han Khan
Shamim Khan Khan The and
Very nice chutneys thank u so much
,👌👌👌👌chutney super!
the utensils are very clean...good..
Very good mam
Priya mam, wonderful chutneys. Thanx. Please let me know what's pesarattu? Is it roti?
Pesarattu means moong dal dosa
I love you n ur amazing recipe mam
I love receps thanks mom
ossm
Woooow. Superb video. Lovely.
Thank you mam
excellent items
I like chutney receips
I love ur recipe mom
Ravi Thummanapalli x ..
Very nice
Good
Very very nice
Thanx mam. Will u please prepare one day pesarattu ? Is it very difficult to prepare?
wiki says Asafoetida /æsəˈfiːtɪdə/[1] is the English name for the dried latex (gum oleoresin) exuded from the rhizome or tap root of several species of Ferula, a perennial herb that grows 1 to 1.5 m (3.3 to 4.9 ft) tall. It is part of the celery family Apiaceae. Asafoetida is thought to be in the same genus as silphium, a plant now believed to be extinct, and was used as a cheaper substitute for that historically important herb. The species is native to the deserts of Iran and mountains of Afghanistan, but is mainly cultivated in nearby India.[2]
Asafoetida has a pungent smell, but in cooked dishes it delivers a smooth flavour reminiscent of leeks. It is also known as food of the gods, devil's dung, jowani badian, hing, hengu, ingu, kayam, and ting.[3] no clue where to get it
I love very much ur recipes
very very nice madam
superb
thank you Bhavana
Nice n easy
thanks priya mam.
Sujeewa Amaya
Wow wow wow wow
1st chutney lo greechilli fry chesty tast baguntadi
Mam pandumirchi tho kuda five varieties pachallu chupinchande mam
Pls give timing of video of each chutney..so that we can see the one we want to make
smiley 1
any one can tell how is carrot chutney
super
what is hing?
Nice madam Very testie thank u
nice
Tamarind need while making ground nut chesty and no need dall and ginger..but it's ok..Thank u
very nice keep it up
Explain the garlic pickle
good
very nice
Gshhs Hehhe
super chadini
Aneesh Kumar
wow
Brootrecipe
Nice
KAZIM MEMON .
Vegtable
😕😕
త
Very nice
Nice
Very nice
Nice
Nice
Nice