tag:blogger.com,1999:blog-35578975.post5358000203378433545..comments2024-03-16T06:57:34.250-04:00Comments on Bong Mom's CookBook: MySpice -- Panch PhoronBong Momhttp://www.blogger.com/profile/15407918137263251235noreply@blogger.comBlogger40125tag:blogger.com,1999:blog-35578975.post-89662327908149371252016-05-31T16:06:41.918-04:002016-05-31T16:06:41.918-04:00jai bolun na keno!! bengali 5 phoron's taste i...jai bolun na keno!! bengali 5 phoron's taste is much better than punjabi 5 phoron.. (bengali one has "raadhuni" whereas punjabi one has "mustard" in stead)..I also stay outside of Kolkata, rather Bengal. So previously I used to give mustard paanch phoron. but now whenever I go home, I bring our authentic bengali paanch phoron.. and trust me, taste completly differs as the aroma changes. sometime I make it as 6 phoron (including mustard+radhuni :P ).. Also I bring wholesome radhuni, as in musur daal only radhuni can be given as phoron/tempering with mirch. R hya. amar ek bangladeshi friend er theke shikhlam "radhuni baata"/ radhuni paste er usage in rannay!! if you have anything like that please share with us.. amio interested to know j radhuni bata diye ranna.. :) thanks.. your site is always bookmarked.. bhalo thakun :)Anonymoushttps://www.blogger.com/profile/05399428808634658957noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-10687546658195529042013-10-17T09:21:06.022-04:002013-10-17T09:21:06.022-04:00I mostly use mustard as the fifth spice in my Paan...I mostly use mustard as the fifth spice in my PaanchPhoron. We have been probashi bangalis with no access to radhuni for most parts so mustard has always been the best choice. If you do have radhuni, definitely use it.Bong Momhttps://www.blogger.com/profile/15407918137263251235noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-73333810950473692482013-10-16T15:39:25.392-04:002013-10-16T15:39:25.392-04:00Hi Sandeepa, hopped into Panch Phoron from your re...Hi Sandeepa, hopped into Panch Phoron from your recipe of labda. I am making labda for the first time tomorrow for Bijoya dinner. I always thought that Radhuni was part of the 5th spice. Is there any equivalent to Radhuni? Do let me know:)IshitaUnbloggedhttp://ishitaunblogged.com/noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-6532994949767595202010-09-06T04:20:54.873-04:002010-09-06T04:20:54.873-04:00My husband has lived a better part of his life in ...My husband has lived a better part of his life in Kolkata so I'm often in search of Bong recipes when its time to pamper him ;). I find the spice mix very intriguing. And though I might have used a combination of them or a few of those in many a recipes. Keeping it a a spice mix is totally new.Kulsum@JourneyKitchenhttp://www.journeykitchen.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-35578975.post-56632094136650720582008-04-28T05:28:00.000-04:002008-04-28T05:28:00.000-04:00Hi Sandeepa,I do not agree to mustard or shorshe b...Hi 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.mollukuttihttps://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. VijiGood info Sandeepa. VijiVijihttps://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 ...I just don't add kalonji and fennel seeds all the time. will start including now on. sound so beautiful. thanks for the lovely info.Sharmihttps://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 abo...At 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!Shilpahttps://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 ...Sandeepa, 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.Anonymousnoreply@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!!! Pa...Wow!! 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/>SmitaServesYouRighthttps://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 photograp...Lovely 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...Mallikahttps://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 t...Probably the most Bengali of spices. But the one that I love it most in is Chodchodi.Shantanuhttps://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 beaut...I am always looking for a chance to use this beautiful combination!!<BR/><BR/>~Bianca <BR/>www.ushotdeals.comAnonymousnoreply@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, a...I 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 :)Srihttps://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 kn...Sandeepa 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 !https://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 ...Sandeepa, 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.comCynthiahttps://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 ex...very interesting read san...i have all 4 spices except for nigella seeds... i need to buy them sometime soon.Siahttps://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 tast...my Paanch Phoron is similar. But I have never tasted Radhuni. (The reasons why probasi's are required to go home sometimes)Anonymousnoreply@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 m...Thanks for your great advice and following up on my blog w/ it. Very thoughtful of you.Susanhttps://www.blogger.com/profile/14970742141705361136noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-25442150968515324862007-06-08T09:52:00.000-04:002007-06-08T09:52:00.000-04:00CoffeeWhy did you stop ?RoopaPanch Phoran is also ...Coffee<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.Bong Momhttps://www.blogger.com/profile/15407918137263251235noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-41111439363809092442007-06-08T09:46:00.000-04:002007-06-08T09:46:00.000-04:00RichaPanch Phoran tadka is a part of me. Either th...Richa<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 powderBong Momhttps://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,I sometimes make palyas(dry subzi) by giv...Sandeepa,<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.Seema Bhathttps://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 ...Heard 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.Anonymousnoreply@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 s...Beautiful 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.Sighttps://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 of...I don't need to tell you again, I use this very often - I think the kalonji is what makes a big difference!srahttps://www.blogger.com/profile/03243944393796831559noreply@blogger.com