1 tablespoon cumin seeds
1 tablespoon fennel seeds
1 tablespoon mustard seeds
1 tablespoon nigella seeds
1 tablespoon fenugreek seeds
Directions: How to Cook Bengali Panch Phoron
The following spice mixtures are just samples of how to make each mixture. There are many many varieties of each mixture and the below recipes can be modified to fit individual tastes. Most will keep for 3 or 4 months.
Mix together. These spices are usually used whole. Posted to TNT - Prodigy's Recipe Exchange Newsletter by firstname.lastname@example.org (Caroline R McBride) on Jul 17, 1997
Recent comments and reviews for this recipe:
| kat writes:|
where do youfind nigella?
Posted on 03 Nov 2010, 18:07 ET
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