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12 Comments

  1. That radhuni seeds are reassemble to the PAHADI SAUNAF IS these are same thing or not,,,,,,,,,,,,,,,,,

  2. thanks dear for your nice and prompt reply.musterd is a must for panch phoron. even in bengali pickle panch phoron is used. either whole in smoky oil at the begining or coarsely grounded at the end. you can try. pui shaak is very very and very tasty indeed. in bengali there is a proverb ,( macher modhye rui, shaaker modhye pui and manuser modhye tui aar mui) which means , ruhi is the best fish, pui is the best shaak and i and you are the best in human race. thanks again. regards and best wishes.

    1. thanks asha. okay, so mustard seeds is paired with radhuni, fennel, fenugreek and nigella seeds. right and jeera is not added? let me know. pui shaak or malabar spinach is one of the favorite veggies at home. i have never tried any bengali recipe with it. usually i cook it in mangalorean style. loved the proverb.

  3. i am just fan of your blog. have learnt and prepared some dishes which wear great.just now while surfing bengali cuisine, got panch phoron., where found cumin seed (jeera). with all my humbleness would like to inform you that jeera is not the part of it, rather a spice named randhuni ( very tiny seeds, next to dust you can say) is used. it has a unique flavour. beside panch phoron it is also used in some other bengali dishes, either whole or paste as per required. if you please give me your postal add: i will send you it. though i am an u.p.an by marriage but by birth i am a Bengali. since you can clarify it. thanks . Regards and best wishes.

    1. thanks asha. i know about radhuni. i have given mustard as a substitute for radhuni. as at the time i wrote this post, about 5 years ago, i did not have radhuni. i would add mustard or ajwain instead of radhuni, then. i believe jeera/cumin seeds is a part of panch phoran. thanks for being kind to send me the radhuni. i have a bengali neighbor who was kind enough to share with me some radhuni seeds and pui shaak seeds, which i have planted in my balcony garden. i will be taking new pics as i have radhuni seeds now and will take pics too of it. i have to update this post as well.

  4. 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?

    1. 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.

    2. 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!

      1. 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.

  5. 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.

    1. 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…..