Bengali 5 Spices Recipes

RED LENTILS WITH BENGALI 5-SPICES

Steps:

• 1. Prepare the ginger-garlic paste and the 5-spices mixture. Then, place the dal, water, turmeric, and salt in a medium saucepan and bring to boil over high heat. Reduce the heat to medium and cook the dal, stirring occasionally and watching carefully that it doesn't boil over, about 10 minutes.2. Add the onion, ginger-garlic paste, green chili pepper, coriander, cumin, paprika (or cayenne pepper), and sugar, reduce the heat to low, and simmer until the dal is soft and creamy, about 15 minutes. Remove to a serving dish, cover, and keep warm.3. Heat the oil in a small saucepan over medium-high heat and cook the red chili peppers, stirring, about 30 seconds (stand back in case they burst). Then add the panch-phoran they should sizzle upon contact with the hot oil. Immediately, pour over the hot dal and swirl lightly to mix, with parts of it visible as a garnish and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

BENGALI 5-SPICE

Steps:

• Combine the cumin seeds, fennel seeds, mustard seeds, oregano, and fenugreek seeks in a non-stick skillet over medium heat; roast the spice mixture until warmed through, about 2 minutes. Spread the spices onto a large platter to cool completely. Store in an airtight container in a cool, dark place.

BENGALI 5-SPICE

Steps:

• Combine the cumin seeds, fennel seeds, mustard seeds, oregano, and fenugreek seeks in a non-stick skillet over medium heat; roast the spice mixture until warmed through, about 2 minutes. Spread the spices onto a large platter to cool completely. Store in an airtight container in a cool, dark place.

FISH WITH BENGALI 5-SPICES

Steps:

• 1. Prepare the 5-spice mixture. Place the fish pieces in a large non-reactive bowl. Add the 1/4 teaspoon turmeric and salt and mix well, making sure all the pieces are well-coated. Cover with plastic wrap and marinate in the refrigerator at least 1 and up to 4 hours. 2. Heat 1 tablespoon oil in a large nonstick skillet over medium heat and fry the fish pieces (leave any juices in the bowl), in 2 or 3 batches if necessary, until golden, about 2 minutes per side. Remove to a bowl. 3. To the bowl with the fish juices, add the remaining 1/2 teaspoon turmeric, cayenne pepper, and water and mix well to make a paste.4. Heat the remaining 1 tablespoon oil in the same skillet and add the panch-phoran they should splatter upon contact with the hot oil, so cover the pan until the splattering subsides. Quickly add the turmeric paste, stir about 1 minute, then add the tomatoes and cook until most of the juices evaporate, about 5 minutes.5. Mix in the fish, plus any juices that may have accumulated, and cook over medium heat 2 to 3 minutes to blend the flavors. Transfer to a serving dish, sprinkle the cilantro on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

PANCH PHORON, BENGALI FIVE-SPICE

Steps:

• Mix all together, You can use less or more of your favorite seeds so adjust to taste.
• Store out of light in a sealed jar.
• This recipe is meant to be used as whole seeds roasted before using in a recipes to release the oils for more fragrance.
• Roast in hot oil, until a strong aroma of each spice is released, and use the fragrant oil as a base to cook dal, meats or vegetables.
• Roast in Vegetable oil (vegan), butter or ghee and add as seasoning to different dals or thick curries.

PANCH PHORON - INDIAN 5-SPICE

Steps:

• Mix seeds and store in an airtight container. Do NOT grind them before storage or cooking (they are used whole).
• When using in a recipe, add the mixed seeds into a pan with ghee or cooking oil.
• When they sizzle and pop a little bit, begin adding the other ingredients to the pan.