tag:blogger.com,1999:blog-35578975.post5358000203378433545..comments2008-04-28T05:28:20.509-04:00Bong Momhttp://www.blogger.com/profile/15407918137263251235sandeepa.blog@gmail.comBlogger36125tag:blogger.com,1999:blog-35578975.post-56632094136650720582008-04-28T05:28:00.000-04:002008-04-28T05:28:00.000-04:00Hi Sandeepa,<BR/><BR/>I do not agree to mustard or shorshe being a part of the traditional Bangali Panch Phoron. The fifth spice is "Radhuni" not sure what would be the english term for the same :).<BR/><BR/>But yes Panch phoron is a magical spice that so many of my north indian and south indian friends have started to enjoy. The magic lies in the fact that one doesnt need garlic/onions/ginger to add to the taste as vegetables cooked with panch phoron tastes so complete! Yes cooking in shorshe tel or mustard oil enhances or compliments the taste of paanch phoron. <BR/><BR/>Usually south indians hate anything cooked in mustard oil, but my southy friends have borrowed panch phoron and mustard oil from me :D<BR/><BR/>By the way I loved your recipe for Chingri Maacher Malai Curry. I shall try it out in a day or two.Mridulahttp://www.blogger.com/profile/08879949874595870490noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-2321355723469560932007-06-12T00:32:00.000-04:002007-06-12T00:32:00.000-04:00Good info Sandeepa. VijiVcuisinehttp://www.blogger.com/profile/05437562176453868956noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-84822094692506205462007-06-11T09:05:00.000-04:002007-06-11T09:05:00.000-04:00I just don't add kalonji and fennel seeds all the time. will start including now on. sound so beautiful. thanks for the lovely info.Sharmihttp://www.blogger.com/profile/02269369149098453324noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-47841515856195813672007-06-11T07:12:00.000-04:002007-06-11T07:12:00.000-04:00At long last! I was wondering when you'd write about Panch Phoron and give us your expert advice on how to use it! :) Interesting recipe!Shilpahttp://www.blogger.com/profile/01775487084298169773noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-51425540512640017802007-06-11T02:42:00.000-04:002007-06-11T02:42:00.000-04:00Sandeepa, Thanks for posting a comment asking for me :). I have lots going on and have no time to sit and blog though I have some pics in the camera:). I do try to blog hop to still be in foodie loop:))<BR/><BR/>Just today my friend who is from Bihar was talking about Panch phoron and Jhonk and then got confused:). Now I see this here.reenahttp://spicesofkerala.wordpress.com/noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-48150088652054731672007-06-10T15:52:00.000-04:002007-06-10T15:52:00.000-04:00Wow!! This is the mother-lode of all recipes!!! Panch phoron is the best!! Often wondered aboout what the authentic mix should contain - Thank you for sharing!<BR/><BR/>SmitaServesYouRighthttp://www.blogger.com/profile/13466022858238391453noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-47001819198516052692007-06-09T14:54:00.000-04:002007-06-09T14:54:00.000-04:00Lovely informative post with a beautiful photograph. Panch phoron is all you need for a simple yet yummy vegetable dish. Thanks so much for explaining it all so well...Mallikahttp://www.blogger.com/profile/04412118482609545810noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-3866944726983027912007-06-09T14:18:00.000-04:002007-06-09T14:18:00.000-04:00Probably the most Bengali of spices. But the one that I love it most in is Chodchodi.Shantanuhttp://www.blogger.com/profile/10775725512802702601noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-72088937940568384862007-06-08T17:00:00.000-04:002007-06-08T17:00:00.000-04:00I am always looking for a chance to use this beautiful combination!!<BR/><BR/>~Bianca <BR/>www.ushotdeals.comBiancawww.ushotdeals.comnoreply@blogger.comtag:blogger.com,1999:blog-35578975.post-11040495186502151812007-06-08T15:33:00.000-04:002007-06-08T15:33:00.000-04:00I am here Sandeepa, I know its been a long time, and this is my first comment to anyone after so long, too! <BR/><BR/>Actually one of good friend was not feeling good and then we came to know that she has cancer. For one month we couldn't believe, didn't feel like doing anything. Will be joining you guys soon...I miss you all.<BR/>But thanks to keep checking :)Srihttp://www.blogger.com/profile/14624663508492088632noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-36583706315446587882007-06-08T15:31:00.000-04:002007-06-08T15:31:00.000-04:00Sandeepa thanks for the link to Barabara's, she knows more about Panch phoron than me !!!! Wasnt it amazing how she tried to characterize each spice??!!Mishmash !http://www.blogger.com/profile/18038923718366741085noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-38763855489060787692007-06-08T11:35:00.000-04:002007-06-08T11:35:00.000-04:00Sandeepa, thanks for this information, it is very useful.<BR/><BR/>I have the recipe waiting to send to you about the fish kebabs. Email me at: tasteslikehome@gmail.comCynthiahttp://www.blogger.com/profile/01565340772467109199noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-53044492275052284182007-06-08T11:33:00.000-04:002007-06-08T11:33:00.000-04:00very interesting read san...i have all 4 spices except for nigella seeds... i need to buy them sometime soon.Siahttp://www.blogger.com/profile/04874841151742437150noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-8917643895153429552007-06-08T10:44:00.000-04:002007-06-08T10:44:00.000-04:00my Paanch Phoron is similar. But I have never tasted Radhuni. (The reasons why probasi's are required to go home sometimes)The Pilgrimhttp://shadowywaters.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-35578975.post-90559325947908296932007-06-08T10:23:00.000-04:002007-06-08T10:23:00.000-04:00Thanks for your great advice and following up on my blog w/ it. Very thoughtful of you.Susanhttp://www.blogger.com/profile/14970742141705361136noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-25442150968515324862007-06-08T09:52:00.000-04:002007-06-08T09:52:00.000-04:00Coffee<BR/>Why did you stop ?<BR/><BR/>Roopa<BR/>Panch Phoran is also sold in a pack, see if you get that.<BR/><BR/>Linda<BR/>you are a genius. you have panch phoron too ?<BR/><BR/>Sra<BR/>I knew you would have used it. I use Kalonji separetely a lot but don't you thnk that all the spices are imp here, I specially love the sweetness of the fennel<BR/><BR/>Sig<BR/>It is NOT A POWDER. It is ALMOST ALWAYS used as a WHOLE SPICE. Sometimes it is grounded but the powder is prinkled on top of the dish after the dish has been cooked<BR/><BR/>Shilpa<BR/>Panch Phoran and kalonji is my every day companion, just like mustard seeds and curry leaves are for you I guess :)<BR/><BR/>Seema<BR/>I think that is the BEST way to use Panch Phoran. I omitted the Red Chilli here because nowdays for my daughter we have to go a little low on chilli.Sandeepahttp://www.blogger.com/profile/15407918137263251235noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-41111439363809092442007-06-08T09:46:00.000-04:002007-06-08T09:46:00.000-04:00Richa<BR/>Panch Phoran tadka is a part of me. Either this or Kalonji is waht I use in my everday simple dishes<BR/><BR/>Shivapriya & Suganya<BR/>You get this as a small pack labeled "Panch Phoran" at the grocery stores too, so need not make this yourself<BR/><BR/>Asha<BR/>You don't need to bite into Kalonji, actually i use it so much that I don't even remember biting into it :)<BR/><BR/>Bubbalili<BR/>You are right, the Masoor dal with this spice is awesome. <BR/><BR/>Moi<BR/>You are too sweet :) Thanks and I would love to see your photographs of the food you make. You are such a good photographer would love to see your take on Food Photography and maybe get some tips from you too<BR/><BR/>Vini<BR/>You know right :)<BR/><BR/>Sunita<BR/>ha, ha :) At my home its a must, I cannot live without it<BR/><BR/>SJ<BR/>Radhunir bodol e panch phoron er guro dao ki ? Post yours and I will try that version too, not that I cook shukto often<BR/><BR/>Susan<BR/>Try the Red Masoor dal with this spice, the flavor is awesome.<BR/>Next time when you fry paneer with this spice add some potatoes or tomatoes, I think the smoothness of this veggies will balance out the gritiness, at least the grittiness will be masked<BR/><BR/>Trupti<BR/>:)<BR/><BR/>Indo<BR/>We use Panch Phoron ALMOST ALWAYS as WHOLE FOR TEMPERING. If grounded, the powder is only used to sprinkle at the end, NEVER used like cumin or corriander powderSandeepahttp://www.blogger.com/profile/15407918137263251235noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-84254837282163761612007-06-08T09:26:00.000-04:002007-06-08T09:26:00.000-04:00Sandeepa,<BR/>I sometimes make palyas(dry subzi) by giving Panch Phoron Thandka along with some red chilies as well and thats about it. With no other additions. The aroma of this combined with the veggies is just out of the world.Seemahttp://www.blogger.com/profile/09137570316951599838noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-37037958542889090742007-06-08T09:22:00.000-04:002007-06-08T09:22:00.000-04:00Heard and read a lot about panch poran. But never knew what it consisted of. Thanks a lot for this informative post Sandeepa. I have never tried kalonji, it is in my list for a long time now.shilpa(Aayisrecipes)www.aayisrecipes.comnoreply@blogger.comtag:blogger.com,1999:blog-35578975.post-18215976083478022172007-06-08T03:37:00.000-04:002007-06-08T03:37:00.000-04:00Beautiful picture Sandeepa... great info about a spice I have only heard the name of, had no idea what was in it... Indian Five Spice powder, eh? An interesting mix of spices, I'll try it, I have all the five ingredients at home.Sighttp://www.blogger.com/profile/16949737485794919264noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-23980939390813692662007-06-08T01:03:00.000-04:002007-06-08T01:03:00.000-04:00I don't need to tell you again, I use this very often - I think the kalonji is what makes a big difference!srahttp://www.blogger.com/profile/03243944393796831559noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-43202544913886644502007-06-07T22:25:00.000-04:002007-06-07T22:25:00.000-04:00Thank you for explaining that in such lovely detail, Sandeepa. I've got some panch phoron and it seems all I'm doing lately is quick veggie dishes. Will definitely try this.<BR/><BR/>Lovely photography too :)Lindahttp://outofthegarden.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-35578975.post-91285576355232238162007-06-07T21:59:00.000-04:002007-06-07T21:59:00.000-04:00Loved the wonderful writeup. I too harldy use kalonji seeds, i will try to include too. delicious yummy dish too!Roopahttp://www.blogger.com/profile/03715088868467234305noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-6097137165930311252007-06-07T21:21:00.000-04:002007-06-07T21:21:00.000-04:00Loved your aloo beans!!!!! And paanch phoran in it is great! Thanks for the heads up....... I was using this a lot in my cooking but somehow stopped since a while. Now I must go and mix them all together!<BR/><BR/>Loved your write up as usual. :)Coffeehttp://www.blogger.com/profile/12361203237120149470noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-58169648311750780412007-06-07T20:50:00.000-04:002007-06-07T20:50:00.000-04:00Sandeepa that is a lot of good information on Panch Phoran spices other than nigella that i use all the time. you used the whole spices not the powder for this dish ?indosungodhttp://www.blogger.com/profile/11556193051268397994noreply@blogger.com