This is a universal Bengali seasoning used in almost all curries and other dishes. You can get all the ingredients in Indian groceries and large spice shops. Pach Phoran means five seeds.
Ingredients
6 tbsp black mustard seeds
5 tbsp nigella (kalonji) seeds
5 tbsp cumin seeds
5 tbsp fennel seeds
5 tbsp fenugreek seeds
Method
Mix all the ingredients and keep in an airtight jar. Use as needed. The mix is usually fried in oil/ghee (until crackling and fragrant) before adding other ingredients.
Tip: if you have a Bangladeshi shop near you, they usually have pre-mixed pach phoran packets.
Showing posts with label mustard. Show all posts
Showing posts with label mustard. Show all posts
Monday, 3 March 2008
Green bean, coconut and mustard masala
You can use any type of fresh green beans you like. This is a very smooth, unusual curry.
Ingredients
2 tbsp mustard oil
1 tsp mustard seeds
1/2 tsp pach phoran
10-15 dried curry leaves
2 bay leaves
2-3 green chillies
1/2 kg green beans, washed and sliced
1/2 cup coconut paste (coconut cream)
2 tbsp strong mustard from a jar (yes!)
1 tsp salt
1/2 tsp or to taste chilli powder
1/2 tsp turmeric powder
1 tsp mild curry powder
1 cup water
Method
Heath oil in a deep pan. Add the seeds (mustard and pach phoran), green chillies, curry and bay leaves and fry for a few minutes.
Add beans and fry few more minutes.
Add all the other ingredients, stir and simmer until the beans are soft and the gravy is thick.
It is this simple! Serve with plain rice.
Tip: see the next post for the pach phoran ingredients!
Ingredients
2 tbsp mustard oil
1 tsp mustard seeds
1/2 tsp pach phoran
10-15 dried curry leaves
2 bay leaves
2-3 green chillies
1/2 kg green beans, washed and sliced
1/2 cup coconut paste (coconut cream)
2 tbsp strong mustard from a jar (yes!)
1 tsp salt
1/2 tsp or to taste chilli powder
1/2 tsp turmeric powder
1 tsp mild curry powder
1 cup water
Method
Heath oil in a deep pan. Add the seeds (mustard and pach phoran), green chillies, curry and bay leaves and fry for a few minutes.
Add beans and fry few more minutes.
Add all the other ingredients, stir and simmer until the beans are soft and the gravy is thick.
It is this simple! Serve with plain rice.
Tip: see the next post for the pach phoran ingredients!
Monday, 13 August 2007
Aloo Bharta (Hot Mashed Potato Starter)
This is a very popular Bengali starter, which is served cold and eaten with rice. It has three levels of hotness - from chilies, from onions and from the mustard oil. It is a very unusual but delicious and simple to prepare dish.
Ingredients
4 medium potatoes
1 tsp salt
2 or more to taste green chillies
1 small onion (red is best)
2-3 tbsp mustard oil
a handful of fresh coriander
Method
Cook with salt, peel and mash the potatoes. You can mash them by hand, they do not have to be smooth. Taste and add more salt if needed.
Finely chop the onion, corainder and the chillies (very, very finely!)
Mix the potatoes, chillies, onion, coriander and mustard oil.
Shape into balls and serve with plain white rice.
Tip: you can make bharta with other cooked veggies as well - try aubergine (begun), green banana, cauliflower.
Ingredients
4 medium potatoes
1 tsp salt
2 or more to taste green chillies
1 small onion (red is best)
2-3 tbsp mustard oil
a handful of fresh coriander
Method
Cook with salt, peel and mash the potatoes. You can mash them by hand, they do not have to be smooth. Taste and add more salt if needed.
Finely chop the onion, corainder and the chillies (very, very finely!)
Mix the potatoes, chillies, onion, coriander and mustard oil.
Shape into balls and serve with plain white rice.
Tip: you can make bharta with other cooked veggies as well - try aubergine (begun), green banana, cauliflower.
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