Bengali 5 Spice Recipes
PANCH PHORON, BENGALI FIVE-SPICE
This is a blend of aromatic seeds. usually fried in oil or ghee before adding anything else to the pot, flavoring the oil and releasing the aroma of the oils in the seeds and causing them to pop in the pan. Other ingredients are added at this point, the mixture adding sweetness and bringing forward the flavors of vegetables like Bengali butternut squash, beef, fish or lentils.
Provided by Rita1652
Categories Asian
Time 5m
Yield 5 teaspoons, 25 serving(s)
Number Of Ingredients 5
Steps:
- Mix all together, You can use less or more of your favorite seeds so adjust to taste.
- Store out of light in a sealed jar.
- This recipe is meant to be used as whole seeds roasted before using in a recipes to release the oils for more fragrance.
- Roast in hot oil, until a strong aroma of each spice is released, and use the fragrant oil as a base to cook dal, meats or vegetables.
- Roast in Vegetable oil (vegan), butter or ghee and add as seasoning to different dals or thick curries.
PICKLED CARROTS WITH BENGALI FIVE-SPICE
The pickled carrots are nicely seasoned with an aroma to delight. The Panch Phoron seed mixture consist of •Cumin seeds •Fennel seeds •Nigella seeds •Fenugreek seeds •Mustard seeds Makes great for gift giving or enjoy as a healthy snack.
Provided by Rita1652
Categories Onions
Time 1h15m
Yield 8 8 ounces jars, 32 serving(s)
Number Of Ingredients 8
Steps:
- Combine vinegar, water, sugar and salt in a large pot. Bring to boil then gently boil for 3 minutes.
- Add garlic, carrots and onions and simmer till carrots are still crisp about 10 minutes.
- Place 1 teaspoons Panch Phoron, Bengali Five-Spice in the bottom of each clean, hot pint jar.
- Pack carrot mixture into sterilized 8-8 ounce jars. Leaving 1/2 - 1 inch head space. Remove air bubbles. wipe rim and place lids and rings on.
- Place in a hot water bath for 15 minutes 0-1000 ft.
- 20 minutes at1001-6000 ft or above 6000 ft for 25 minutes.
- Remove jars lifting the jars out of the water and let them cool on a wooden cutting board or a towel, without touching or bumping them in a draft-free place. Remove the rings and wipe rims. They do taste great now but wait a couple days and they`ll be so much better.
Nutrition Facts : Calories 69.1, Fat 0.1, Sodium 166.1, Carbohydrate 15.8, Fiber 0.9, Sugar 14, Protein 0.3
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- Heat oil in a small frying pan over medium-high heat. Add panch phoron and cook, stirring, until seeds begin to pop, about 30 seconds. Reduce heat to medium. All at once, add bay leaves, ginger, and garlic; cook, stirring, until ginger softens, about 3 minutes. Remove from heat, stir in coriander and salt, and let stand until fragrant, about 30 seconds. Add yogurt, stir to loosen browned bits, and let marinade cool.
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