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Panch Puran - Culture, Family, Travel, Consumer Reviews - Posted: 16th Aug, 2009 - 12:07am
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Archived Recipe: SaucesPost Date: 16th Aug, 2009 - 12:07am / Post ID: #
Panch Puran
Recipe name:
Panch Puran 
Recipe category:
Sauces
What are your thoughts about this delightful dish? 
Recipe details:
| Ingredients | |||
| 1 | cumin seeds | ||
| 1 | black mustard seeds | ||
| 1 | fennel seeds | ||
| 1 | nigella seeds | ||
| 1 | fenugreek seeds | ||
Directions: | |||
| This spice blend in Bengal, in eastern India, consists of whole seeds of cumin, black mustard, fennel, nigella, and fenugreek in equal amounts. If you aren't accustomed to Indian spice mixtures, you might want to start with a smaller proportion of fenugreek - perhaps one third as much as the other spices - because in large quantities it adds a bitterness that some people find unpleasant. This blend is not ground, but is heated in ghee or oil just before using to release the flavors of the seeds. The dry seeds can be stored for at least four months in an airtight container away from light and heat. | |||
Your opinion:What do you like / dislike about the recipe? Did it come out the way you expected it?
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TOPIC: Panch Puran