Panch phoron, panch phodan or pancha phutana is a whole spice blend, originating from the eastern part of the Indian subcontinent and used in the cuisines of Eastern India and Northeastern India, especially in the cuisines of Bhojpur, Mithila, Odisha, Assam, Bengal and Nepal. The name literally means "five spices".
All of the spices in panch phoron are seeds. Typically, panch phoron consists of fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed in equal parts. Some cooks prefer to use a smaller proportion of fenugreek seeds, because of their mildly bitter taste.
LETS GET COOKING:
Panch Phoran
Course : Side Dish
Cuisine : Indian
Prep time : 10 minutes
Process time : 10 minutes
Total time : 20 minutes
Ingredients:
Panch phoron
Bay leave - 1
green chili - 2
Potato - 1
Yellow pumpkin - 1/4 cup
Sugar - 1 tsp
Salt - 1 tsp
milk - 1/4 cup
Oil - 2 tsp
Instructions:
Mix all the seeds given in Panch phoron list, keep aside
In a pan add oil, bay leaves, panch phoron mix and slit green chili, allow them to crackle
Then add potatoes and sauté well
Then add yellow pumpkin sauté well
Add sugar and salt as per taste and mix well
Add milk to it, mix and cover and cook until vegetables are done
Serve hot
Pictorial:
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