Panch Phoron Bengali Five Spice Recipes

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.

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.

Steps:

• Combine vinegar, water, sugar and salt in a large pot. Bring to boil then gently boil for 3 minutes.
• Add garlic, carrots and onions and simmer till carrots are still crisp about 10 minutes.
• Place 1 teaspoons Panch Phoron, Bengali Five-Spice in the bottom of each clean, hot pint jar.
• Pack carrot mixture into sterilized 8-8 ounce jars. Leaving 1/2 - 1 inch head space. Remove air bubbles. wipe rim and place lids and rings on.
• Place in a hot water bath for 15 minutes 0-1000 ft.
• 20 minutes at1001-6000 ft or above 6000 ft for 25 minutes.
• Remove jars lifting the jars out of the water and let them cool on a wooden cutting board or a towel, without touching or bumping them in a draft-free place. Remove the rings and wipe rims. They do taste great now but wait a couple days and they`ll be so much better.

Steps:

• Heat the oil in a large non-stick pan over a medium heat. Add bay leaf, panch phoran and chillies and fry for 1-2 minutes, stirring well to combine.
• Add the onion, stir to coat in the spices, and fry for 4 minutes, or until softened and golden-brown.
• Add the ground turmeric, cumin and coriander, the salt, sugar and ginger and stir well. Add a 1/2 of water, stir and cook for a further 1-2 minutes.
• Add the butternut squash pieces and 1/2 - 1 cup boiling water. Bring the mixture to the boil, then reduce the heat to a simmer, cover the pan with a lid and simmer for 10-15 minutes, or until the butternut squash is tender.
• Add the chickpeas, ground garam masala and fennel seeds and another splash of water if necessary to keep the mixture loose. Add more salt and sugar, if you like, to taste. Stir well and continue to cook for 1-2 minutes, or until warmed through. Serve immediately.