Panch Phoran Bhaja Or Roasted Five Spice Powder

Panch phoran bhaja or dry roasted Bengali five spice powder. A very aromatic spice mixture to use in chutney, sukto and many other dishes to enhance the flavour. Panch phoran or mixture of whole five spices generally used for tempering or tadka. And this roasted panch phoran powder will make your dishes aromatic. Just add a teaspoon of this powder at the end of cooking to enhance the taste and aroma of your dish.

Panch phoran originating from the region of Eastern South Asia and used especially in the cuisine of Bangladesh and Eastern India, Northeastern India region especially in the cuisine of Odisha, West Bengal, Mithila region of India and Nepal.  Wikipedia

To make panch phoran or five spice mix 1 tablespoon of each nigella seed or kalonji, cumin seeds or jeera, mustard seeds or sarso, fennel seeds or sounf and 1/2 tablespoon fenugreek seeds or methi.

Generally radhuni or wild celery seeds are used in panch phoran. Radhuni looks like ajwain or carom seeds but flavour is different. But radhuni is not available outside Bengal so we use mustard seeds instead of radhuni.

Here are some recipes with panch phoran bhaja powder. Click on the link below for recipe.

1. Panch phoran dal

2. Olive chutney

3. Gur aam or instant sweet mango pickle

4. Sukto

And some recipes which panch phoran tadka or tempering.

1. Panch phoran tarkari

2. Bati chochchori

3. Drumstick and potato curry

4. Pumpkin stir fry

5. Assamese massor dal borar tenga

6. Lentil patties in mustard sauce

7. Spicy potato curry

To make this aromatic dry ground spices mix all the seeds and dry roast till fragrant. Let it cool down before grinding. After grinding store panch phoran bhaja or five spice powder in airtight container and use as require. Radhuni is not available here. I bought a packet from Kolkata and stored in refrigerator to use in Sukto or some other dishes. I make panch phoran with the mixture of fenugreek seeds, nigella seeds, cumin seeds, fennel seeds and mustard seeds. You can get ready to use mixture in your local grocery store.

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Recipe

Cumin seeds or jeera – 1 tablespoon

Nigella seeds or Kalonji – 1 tablespoon

Mustard seeds or sarso – 1 tablespoon

Or

Wild celery or radhuni – 1 tablespoon

Fennel seeds or sounf – 1 tablespoon

Fenugreek seeds or methi – 1/2 tablespoon

Method

1..Combine all the seeds. I have used cumin or jeera, mustard or sarso, fennel or sounf, nigella or kalonji and fenugreek or methi seeds. I didn’t use radhuni. You can use if you have or you like the flavour. I like mustard seeds in my panch phoran. Methi seeds taste bitter so I always use less methi in panch phoran. You can use equal quantity if you like.

2. Dry roast on a pan till the seeds become fragrant. Seeds shouldn’t be burnt.

3. Let the dry roasted seeds cool down completely.

4. Grind the mixture into powder. Store in airtight container for later use. You can store the powder in refrigerator.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

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Bengali Garam Masala

Bengali garam masala. An aromatic spice mixture. Add a pinch of this garam masala with a teaspoon of ghee or clarified butter in your curries at the end to enhance the flavour and taste. This spice mixture is commonly used in every Bengali home. In curries, ghonto,dalna etc.

My mother and mother in law both were use it freshly ground in stone grinder or sil batta. And they never dry roast the spices. But I have dry roasted lightly for easy grinding. I remember it’s a regular duty of our domestic helper to grind a small bowl full of this garam masala with the help of little water daily. I didn’t use my stone grinder or sil batta since a long time. Discarded the old one because of small modular kitchen. But I had browse for the picture last night. And loved the picture below. Just like I had in my earlier kitchen.

In my parental home stone grinder or sil batta was made of black stone. In Bengali it’s called sil nora. I will ask my sister in law to send me a picture. Earlier shared one more aromatic Bengali spice mix Bhaja moshla to enhance the flavour of your cutlets, dum aloo, sandwich stuffing or any savoury dish.

Sending this recipe to 278 #Foodiemonday bloghop theme is Spice Mix Secrets suggested by Aruna SarasChandra who blog at Vasusvegkitchen. Aruna is a very talented blogger. Her space is full of different types of wonderful recipes. And she has also some delicious and flavorful spice mix or podi recipes. I have bookmarked her Peanut powder or palli podi and Idli dosa podi. Do visit her space for many more delicious snacks, starter, bread, curries, baked and tiffin recipes.

As I mentioned above that earlier people used this masala freshly ground. But I always store some for easy use. You have to add very little of this spice mixture. And never add it with other spices when sautéing or frying. Always add at the end or before removing the curry from stove for best result. It will make your dish more aromatic.

Recipe

Cardamom- 20

Cloves- 16

Cinnamon- 3 stick

Method

1. Dry roast the spices on a skillet for one minute only. You can also grind without dry roasting. But lightly dry roasted spices will grind easily.

2. Grind when cool. Store in an airtight container for later use. Add a pinch in your curries with ghee or clarified butter at the end to enhance the taste and flavour.

Notes

1. You can also grind this spice mixture without dry roasting if you have a powerful grinder.

2. You can add bay leaf and little javitri with cardamom, cloves and cinnamon if you want to make your spices more aromatic. But in Bengali garam masala we use only green cardamom, cinnamon and cloves.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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