LG was introduced to the market in the year 1894 its been 127 years of trust since then.
LG hing
Chef Harpal singh : My journey with LG began since I was a child , I have seen LG hing in my Kitchen for as long as I can remember, I have vouched for its quality and the flavour it ads to a dish.
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LG was introduced to market in the year 1894 its been 127 years of trust since then.
It has a strong pungent aroma that invokes the hunger and balances the flavours in the dishes.
Compounded asafoetida is useful as a digestive spice that has the additional benefit of lowering cholesterol and reducing gas, and other health problems.
1) VEGETABLE CUTLET WITH MADRAS CURRY DIP BY CHEF SAHIL ARORA.
Vegetable Cutlet: Ingredients: Kabuli chana: 100 gms Zucchini Grated: 30 gms Carrots Grated: 30 gms Minced Garlic: 5 gms Turmeric Pwd:2 gms Coriander powder: 4 gms Cumin Pwd: 4 gms Maida: 100 gms Salt: to taste Black Pepper: to taste Vegetable oil (for frying) : 500ml.
2) PUMPKIN & TURPIN CHUTNEY RECIPE BY CHEF SAHIL ARORA.
Ingredients: - Vegetable oil: 50 ml Asafoetida (L.G. Hing): ½ teaspoon Mustard Seeds: ½ teaspoon Cumin Seeds: 1 teaspoon Pumpkin:200 gm (finely sliced) Turpin: 200 (finely sliced) Lemon Juice: 5ml Dried Fenugreek/ Kasuri methi: 5gms Salt: to taste Sugar: 1 teaspoon.
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