Panch Phoran is a basic mix of five whole spices often referred to as Bengali 5 spice. Traditionally the ingredients are simply combined and used whole in your recipes, but I prefer to get out the mortar and pestle and give them a very coarse grinding so they're basically just cracked. But either way is fine. (See the bottom of the page for links to more of my recipes)
Note: It's recommended you use whole spices for this blend as this is the authentic way they use it in Bengali cuisine. If you don't have them available, use pre-ground and reduce the quantities in the recipe by about half. So for 3 tablespoons of whole fenugreek you use 4 teaspoons pre-ground fenugreek. Reduce any others you don't have whole by half as well.
What You'll Need: (makes 14 tablespoons)
3 tbsp nigella seeds
3 tbsp mustard seeds
3 tbsp cumin seeds
3 tbsp fennel seeds
2 tbsp fenugreek seeds
tbsp = tablespoon
Store in an airtight jar out of direct sunlight. Use within 6 months.
Note: There is some confusion over nigella. If you buy them online there is a good chance you may end up with black onion or black cumin seeds as they look very similar. So be careful and try and get the real thing.
Corned Beef Mix -
Egyptian Dukka Made
A Collection of Masala