Panch (means five) and phora (meaning seeds). This blend comes from Bengal, is used whole and added to cooking oil at the start of the dish. Typically used to flavor vegetables and potatoes, you can use to flavor almost any kind of dish. When using, heat up oil in a saute pan and saute as you would vegetables. Once the seeds begin to release their fragrance. Add the other ingredients right away. Experiment with 1/4 teaspoon and go from there.
Ingredients:
- 2 tablespoons mustard seeds
- 2 tablespoons cumin seeds
- 2 tablespoons black cumin seeds (Nigella)
- 1 tablespoon fenugreek seeds
- 1 tablespoon fennel seeds
Directions:
Put all the seeds in a glass jar with tight fitting lid and shake well. The mix will keep for a year.
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