The Panch Pooran Masala is the one that gives the unique flavour and taste to most of the Bengali dishes. As the name suggests, the masala is made up of 5 distinguished ingredients. The normal combination is equal proportion of all the ingredients. As this masala is tend to loose is flavour and fragrance very fast, making smaller quantities whenever needed is better.
In general, Panch Pooran masala is added to the oil directly before adding vegetables or lentils to release the fragrance throughly.
Ingredients:
Nigella seeds (Kalonji/Karum Jeeragam) - 1/4 cup
Black Mustard Seeds - 1/4 cup
Fenu greek seeds (Methi) - 1/4 cup
Fennel (Perum Jeeragam) - 1/4 cup
Cumin seeds - 1/4 cup
Method:
Dry roast all the ingredients in a pan and when cold grind it to a very fine powder. Store it in an airtight container.
Can be used to make Bengali dishes.
In general, Panch Pooran masala is added to the oil directly before adding vegetables or lentils to release the fragrance throughly.
Ingredients:
Nigella seeds (Kalonji/Karum Jeeragam) - 1/4 cup
Black Mustard Seeds - 1/4 cup
Fenu greek seeds (Methi) - 1/4 cup
Fennel (Perum Jeeragam) - 1/4 cup
Cumin seeds - 1/4 cup
Method:
Dry roast all the ingredients in a pan and when cold grind it to a very fine powder. Store it in an airtight container.
Can be used to make Bengali dishes.
Comments