Comments on: Panch Phoran http://www.tigersandstrawberries.com/2007/03/31/panch-phoran/ Fri, 19 Mar 2010 13:32:39 +0000 http://wordpress.org/?v=1.5.2 Comment on Panch Phoran by: Prateep http://www.tigersandstrawberries.com/2007/03/31/panch-phoran/#comment-139328 Sat, 20 Feb 2010 13:58:38 +0000 http://www.tigersandstrawberries.com/2007/03/31/panch-phoran/#comment-139328 Err ..... dunno if someone else pointed this out ..... there's no mustard in pNach phoRon ..... or is it the Bengali variety of pNach phoRon that doesn't have mustard?? the 5th component is "rNadhuni" which is usually not available in Indian stores in the US. Err ….. dunno if someone else pointed this out ….. there’s no mustard in pNach phoRon ….. or is it the Bengali variety of pNach phoRon that doesn’t have mustard?? the 5th component is “rNadhuni” which is usually not available in Indian stores in the US.

]]> Comment on Panch Phoran by: shibani http://www.tigersandstrawberries.com/2007/03/31/panch-phoran/#comment-52947 Mon, 17 Mar 2008 04:26:04 +0000 http://www.tigersandstrawberries.com/2007/03/31/panch-phoran/#comment-52947 Dear Barbara.Very nice article about panch poran. I belong to the state of Orissa, a neighbouring state of WB.Panch phoran is the back bone of Oriya cooking.It is widely used in many recipes. I am happy really to see detailed article.Thanks for sharing with u. Shibani Dear Barbara.Very nice article about panch poran.
I belong to the state of Orissa, a neighbouring state of WB.Panch phoran is the back bone of Oriya cooking.It is widely used in many recipes.
I am happy really to see detailed article.Thanks for sharing with u.

Shibani

]]> Comment on Panch Phoran by: jugalbandi » Anarosher Chaatni http://www.tigersandstrawberries.com/2007/03/31/panch-phoran/#comment-52856 Fri, 14 Mar 2008 21:57:22 +0000 http://www.tigersandstrawberries.com/2007/03/31/panch-phoran/#comment-52856 [...] Read Barbara’s beautiful ode to panch phoron @ Tigers and Strawberries. [...] […] Read Barbara’s beautiful ode to panch phoron @ Tigers and Strawberries. […]

]]> Comment on Panch Phoran by: Gaelle http://www.tigersandstrawberries.com/2007/03/31/panch-phoran/#comment-43980 Fri, 26 Oct 2007 20:17:03 +0000 http://www.tigersandstrawberries.com/2007/03/31/panch-phoran/#comment-43980 Thank you for sharing this beautifull expression of your dreams with us. You went right to my heart. I also carried India in my dreams for many many years and no apparent reason. I finally got there, not so long ago, and found home again. A realm of memories hidden by the fantasy of time. I also don't know why. But you are right that it doesn't matter. Keep up the wonderfull writing! Thank you for sharing this beautifull expression of your dreams with us. You went right to my heart. I also carried India in my dreams for many many years and no apparent reason. I finally got there, not so long ago, and found home again. A realm of memories hidden by the fantasy of time. I also don’t know why. But you are right that it doesn’t matter. Keep up the wonderfull writing!

]]> Comment on Panch Phoran by: Barbara http://www.tigersandstrawberries.com/2007/03/31/panch-phoran/#comment-42969 Thu, 18 Oct 2007 19:12:28 +0000 http://www.tigersandstrawberries.com/2007/03/31/panch-phoran/#comment-42969 De--did you try looking for it under the name kalonji--that is what it is called in Hindi. Cardamom, black pepper and Grains of Paradise are all wrong to sub for it, unfortunately. It has a distinctive onion flavor--you could try to leave it out and then add a tiny bit of dehydrated onion or shallot bits at the end of the cooking process for the panch phoron--before adding the main ingredients-- so that it will not burn. But after you try this this weekend, do order some--it really adds a distinctive flavor that truly is necessary to the overall flavor of the spice mixture. De–did you try looking for it under the name kalonji–that is what it is called in Hindi.

Cardamom, black pepper and Grains of Paradise are all wrong to sub for it, unfortunately.

It has a distinctive onion flavor–you could try to leave it out and then add a tiny bit of dehydrated onion or shallot bits at the end of the cooking process for the panch phoron–before adding the main ingredients– so that it will not burn.

But after you try this this weekend, do order some–it really adds a distinctive flavor that truly is necessary to the overall flavor of the spice mixture.

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