5 Spice - essential in Bengal kitchen...aka Panch phoron/Paach Puran

Paanch Phoron

This mix of 5 spice is a MUST HAVE for a Bengali kitchen! Its a flavor explosion when added to any dish at the end of the cooking process or to fry veggies and fish with. When these are tempered, it will fill you with a strong earthy and spicy aroma thats just beautiful. What exactly is in this fantastic spice mix?

It is a mix of 5 whole spices, usually consisting of the following. Substitutions are sometimes made based on region...

Jeera (Cumin): 2 tsp.
Kalojeera (Nigella): 1/2 tsp.
Methi (Fenugreek): 1 tsp.
Radhuni* (Ajwain): 2 tsp.
Sorshe (Mustard seeds): 1 tsp.
[Most popular and typically use Mouri (Fennel seed)]

Most recipes say to use equal portions of all but, this recipe of proportions is from the Bengali cookbook Khado, Ranna and Pusti by Siddiqua Kabir first published in 1978. So, thats what I am going by. The use of mustard seed in place of fennel is my personal choice, the book and typical Panch Phoron uses fennel. I don't really like the taste of fennel seeds in different foods so I use mustard instead.

I was working this post I wondered, that there must be some ancient wisdom at work as to why these particular 5 spices are put together. Whether medicinal value or religious or otherwise...so I have been asking around and doing some research online. So far, people around me don't seem to have the vaguest idea except to point out the traditional spices, perhaps I am just asking the wrong persons. I have found different medicinal uses for each spice, perhaps that's all there was to it!

Well, I am going to continue with the research of these very ancient of spices and its uses in Bengali cooking. The posts will be individual and a link back from this one. I am excited to do this research and bring to you a somewhat comprehensive understanding of the histories and uses of each of the spices.

For now, enjoy cooking with Paanch Phoron. It remains in whole form and tempered or as a Tadka.

**Heat a tsp. or 2 of oil (most typically mustard oil) and add a tsp. of Paanch Phoron. Gently roast it - be careful because it will splutter! About 30 seconds is enough to release the aromas and oils. This can be added in the end of cooking a daal or just throw in some potatoes with onions and stir fry.

I will be sure to link back with recipes as I post them :)

Dal - Masoor (Lentil Soup)

My sister in law asked for a dal recipe. In our house we eat Masoor dal - they are orange round lentils - are the most popular. I can't have a meal without them but with the rising prices of food and especially staples in Bangaldesh - Masoor dal is getting expensive =(

Anyway, there are many different ways to make the dal. Each family or individual has their own methods. Like in my kitchen - I cook it totally different than Alom, our personal manager cum cook. So, below is my version which my friend Niyati learned recently and enjoys quite a bit =) The key to this is the balance of turmeric and salt - so give it a shot and you will learn what amounts you prefer!

Ingredients

1 cup - Masoor dal
2 1/2 chopped - med. Garlic cloves
1 chopped - med. Onion
1 tsp. - Turmeric powder
1 split - Green chili
Cilantro for garnish
Salt to taste
2 tbsp. - Oil (adjust to your need)
about 3 cups of Water (adjust to your need)

Optional
1 chopped - Tomato
1 tsp. - Paach foron

1) Wash and soak the daal in water for about an hour or two.

2) Heat oil in a pot, add the onions then garlic. Fry them till the onions are about transparent.

3) Drain the water from the lentils. Add them to the pot, add the turmeric and salt - leave on med-high heat. Fry it in the oil mix for about a minute. Add the water.

4) Once the water starts to boil heavily, lower the heat, cover and let simmer for 15-20 mins. Check in once in a while and stir. Check for salt balance. The water evaporates, so of you want it very liquidy, add more water. I like mine a little thick so I leave it as is. Adjust per your need and taste.

5) Once you are satisfied with the consistency - you can do 1 of two things.

- Add the green chili and cilantro and serve -or -
- Do a tadka (see optional below).

Optional

Tadka: Heat another small pan with about 1-2 tsp. of oil. Add the paach foron. Once it starts to splutter add a tiny bit of onion and garlic. Once the onions are transparent - take a spoonful of the dal into the tadka. Then pour the whole tadka into the dal. Stir and mix well. Add green chili and cilantro and serve!

At about middle way through the cooking - like at 8 mins or so - if you want you can add chopped tomatoes or green mangoes. It gives it a sour tangy taste and a different consistency.

Tilapia in coconut milk - Royal Foodie Joust entry!

I entered this into the Royal Foodie Joust at The Leftover Queen forum. There are wonderful dishes over there so I am a little intimidated! Stop by and pic your fav. - don't forget to vote! My pic came out terrible and didn't do any justice to the taste. It was fun to make this dish and my husband loved it! I am making it again but with shrimp this time...


Tilapia in Coconut Milk

I used 1 fish - Tilapia fillets
1 tsp - Turmeric powder
1/2 tsp - Coriander powder
6 cloves - Garlic
1/2 tsp - Mustard seeds (coarsely ground)
1 - Dry red chili
handful - French beans
1/2 handful - Sprouts
4 tbsp - Elachi lime or reg lime juice
1/2 cup - Lite coconut milk
1/2 cup - Oil to fry
Salt to tatse
3-4 cups - Water

1) Wash filet and cut into 1 inch strips. Leave the skin on.

2) Marinate the filets in 2 tbsp of lime juice, lime zest, salt and 1/2 tsp turmeric. Mix well and set aside.

3) While the fish marinates, cut garlic into small pieces, clean french beans and cut off ends and coarsely grind whole yellow mustard seeds. ( I use the spice grinder on the blender, another option is a mortar pestle).

4) On a med-low fire, heat oil in a wok or any deep pan. Add the garlic and mustard. Cook it for 1-3 mins. Th mustard seeds will splutter, so be careful!

5) Turn up the heat to med-high and add the fillets. Add 1/2 tsp of turmeric and 1/2 tsp coriander powder. Gently stir to turn the fillets. Turn up the heat and add the water.

6) Add the french beans and sprouts. Take one whole dry chili and break it in half over the pan than drop the pieces in.

7) Add the coconut milk and salt to taste. Let it simmer on med-high for 3-4 mins. Taste test the curry for salt and flavor. Lastly squeeze a bit of lime juice on top and serve!!

Foodie Blogroll

Being online and checking out so many blogs and finally starting a cooking blog of my own - I have taken the next step and become a part of the foodie world! This blog is listed on the Foddie Blogroll - a community of food lovers and cooks. Its a such a wonderful experience to be able to interact with other food lovers! Want to give out a special thanks and an "awesome job" award to Jenn aka The Leftover Queen who initiated this whole community! Check out her blog: http://www.leftoverqueen.com/ and don't forget to check out the blogroll (top left on this page).

Enjoy!!