Comments on: Panch Phoran: Bengali Panch Phoran Recipe

By: dassana

dassana — Wed, 26 Oct 2011 11:28:34 +0000

there is not much difference. but using fresh curry leaves is exactly like using fresh herbs (basil, rosemary, thyme) instead of dry herbs.

freshness of any herbs or veggies be it curry leaves or anything lends a fresh flavorful and aromatic value to the food. but if you don’t have fresh curry leaves available, dry curry leaves come in handy.

By: trueworth

trueworth — Tue, 25 Oct 2011 09:21:11 +0000

thank you for your help! i have another question: is there a big difference between fresh and dry curry leaves? is there a substitute?
thanks!

By: dassana

dassana — Fri, 21 Oct 2011 18:41:14 +0000

avoid using fenugreek powder. there will be a remarkable difference in taste with fenugreek powder. it can make the whole dish bitter if not used in the correct amount. if you do not get fenugreek seeds anywhere and have no option but to use the powdered fenugreek, then just add a pinch to any recipe which has 3-4 servings.

By: trueworth

trueworth — Thu, 20 Oct 2011 12:43:46 +0000

hello,
i came across your blog looking for a recipe for paanch phoran. i cant find any fenygreek seeds, only powder. can i use that? how much powder should i use?

By: dassana

dassana — Fri, 10 Jun 2011 10:31:14 +0000

thats right smriti…. panch phoran is used in many bengali dishes likes the ones you have mentioned. thats a great tip you have given smriti. i am sure it will lend a nice aroma to the food. i would also try this tip. thanks smriti…..

By: Smriti

Smriti — Fri, 10 Jun 2011 10:00:11 +0000

Panch forong also used In bengali achar, Tomato, imli achar and sukto.

One spoon panchforong fry dry as long it start spurting then crush well as powder then put on above itemes after takeing out of fire, gives good smell.