Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: tel3564 on November 30, 2014, 02:03 PM
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Panch puran i know very little about this spice mix ive been experimenting with it 4 about a year now it seems 2 work very well with lamb and veg dishes i never hear it mentioned in any recipes can any body help me with this would love 2 hear any advice
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tel go to search at top of web page and type panch phoran - you'll find a few references there.
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Ok many thanx
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Would still like 2 hear anyone elses experiences
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Panch phoran isn't used in any quantity as far as I know, but I can recommend Colin Grigson's Massur Dhal. It uses a half-tsp of the whole spices.
http://www.curry-recipes.co.uk/curry/index.php/topic,7901.msg69597.html#msg69597 (http://www.curry-recipes.co.uk/curry/index.php/topic,7901.msg69597.html#msg69597)
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Thanx 4 that i was always told it was only used 4 home cooking by bengalis but since found out they do use it in restaraunt mainly 4 frying pre cooked onions etc
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There's not many ingredients that I've binned. Panch puran is one of them.
That's not to say I'm right.
There's something in it that has a really intense dryness taste. could never work out which of the 5 it is. Although I know it's not cumin so technically 4.
I also like onion seed (h4ppy-chris naan) which cuts it down to 3.
I think from memory fennel is an ingredient so that would get it down to mustard seed (small yellow not black) or fenugreek.
The only place I felt it might fit BIR was chef garam. Using in pre fry onion sounds decent. I guess it would be ground before using. This might also help to hide the perception of dryness in the after taste.
Must admit can't think of any more uses other than adding individually as a better strategy.
Axe once said to think to add each spice once. This was aimed at clarity and maximising flavour ie less can be more. it sits well with what I've experienced.
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Thanx 4 reply i totally agree less is definately more ... perhaps i should bin it i wouldnt want 2 seperate it all lol i guess im just looking 4 a missing link 2 the chain however it does seem 2 work well when i make pot curries with lamb on bone i might just rule it out of bir curries thanx 4 ur thoughts though much appreciated
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Hi tel3564
Panch Phoron is used everyday in a BIR precook mixed vegetable preparation.
Goes really well with hard White Cabbage. Don
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Thanx chewy ill give it up in my bir quest then i cook curry every day bir or staff curry so im always tinkering just a thought though when i make my gravy i normally do 10 litres at a time i do put a good sized chunk of cabbage in it
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When i make Chicken 65 for customers i make about 16 servings in one go i then make an onion dish that i serve with the Chicken 65, adding 1 tsp Panch Phoran when frying onions. It goes a very long way when adding some extra flavour. Also i have used 0.5 tsp when making Bombay Aloo for 4 servings.
I only use a small amount because it can become "too much" overpowering the rest of the ingredients.
In this thread i didn't fry the onions but after a couple of years making said dish and ordering from T/A's and restaurants nearly all were served with fried onions, green pepper and sometimes tomatoes with a hint of Panch Phoran. Asked in the Alok restaurant in Great Bridge Tipton what they use, spice wise, in their Bombay Aloo/Bombay Potatoes and the waiter went into kitchen, stood by the door and said "Bengali spice", one of the chef's looked out of the little window in the door and made a point of saying small amounts only.
http://www.curry-recipes.co.uk/curry/index.php/topic,7966.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,7966.0.html)
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I always add a tsp of it along with turmeric when boiling the potatoes for Bombay Aloo.
Most of it does end up in the final dish, but it's obviously not as strong after the boiling.
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Hi
I use it to great effect in Colins massur dhal as mentioned and also in CBM's pre cooked potatoes for nombay aloo!!
Cheers
ED
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Thanks for the replies, i wont bin it just yet. As i said before i cook curry everyday, not always bir, still searching for perfection if it exists, ive been trying for 30 years! Will it take another 30 lol
Tel
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Tel,
If you find out which of the ingredient configures to that dry after taste I'd be very interested. Just something long term to iron out.
I think it's fenugreek but could not be sure. Hence I still don't buy mustard seed either.
There is compelling evidence to support mustard seed in BIR hence the question (albeit black)
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Hi jerry ive never really noticed the dryness using it but i do only use tiny amounts it could well be the fenugreek which can be very bitter if overdone i will contiue with it as it seems 2 work 4 us