panchforan, chutney masala, & shukto masala - a basic bengali spice mix

Panchforan is a very Bengali spice mix. As the name suggests, it is a composite of 5 spices. There are 2 versions that are popular in Bengal. 

Version 1: For this you need methi (fenugreek seeds), shorshe (mustard seeds), jeera (cumin seeds), mouri (fennel/saunf seeds), and kalo jeera/ kalaunji (nigella seeds), mixed whole in equal quantities. 

Version 2: Tastes great in shukto, panchmishali torkari. Replace the mustard seeds with RADHUNI seeds. don't know the english/hindi name .... but here's a wiki link to the description

http://en.wikipedia.org/wiki/Trachyspermum_roxburghianum

I have been and will be using this spice in various recipes. It is yum whether you splutter it in mustard oil or plain white oil. When punched with broken dried red chili it gives that known Bengali food aroma.........slllllllllll :)

চাটনী মশলা 

I use this chutney masala as a finishing touch to my বাঙালী  mishti aam-er chatni. To make this roast your panchforan (version1) with extra fennel seeds. Roast until the jeera seeds look browned. Grind and store in an air-tight jar. Sprinkle generously over your sweet mango chutney, as you turn off the flame, for that unmistakable বাঙালী বিয়েবাড়ি flavour.

শুক্ত মশলা 

I use ma's shukto  masala as a finishing touch to my shukto - or bittergourd mixed vegetables. This is a recipe that Ma decided to put together to be added to shuktos and even to a few panch mishali recipes. I love the slight bitterness of this spice mix.

To make this roast your panchforan (version2) with extra methi (fenugreek) seeds. Roast until the jeera seeds look browned. Grind and store in an air-tight jar. Sprinkle generously over your shukto for a yummy very বাঙালী  শুক্ত experience.

Bangali Tomato Chutney with a twist

Need

Ripe red tomatoes – diced 2 cups

Panchforan* – 1tsp

Dried red chili -1 whole

Bay leaf – 1 small

Sultanas – 12-15 pieces

Sugar -3 tbsp. (try it then adjust sweetness as per taste)

Oil – 1tsp

Lemon juice – 1 tbsp

Coriander leaf – fresh chopped – 1 tbsp

Turmeric – ½ tsp

Green chili – 2 slit lengthwise (optional)

Salt – 1 pinch

*Panchforan is a very Bengali spice mix. As the name suggests, it is a composite of 5 spices. There are 2 versions that are popular. For this you need methi (fenugreek seeds), shorshe (mustard seeds), jeera (cumin seeds), mouri (fennel/saunf seeds), and kalo jeera/ kalaunji (nigella seeds), mixed whole in equal quantities.

To make

Heat oil in a pan and splutter the panchforan with the red chili (broken in 2-3 pieces) and bay leaf.  

Add the tomatoes, sultanas, salt, and turmeric, cover and cook on high, till the tomatoes are softened.

Add sugar, chopped coriander, and green chilis and bring to a boil again.

Turn off the heat, squeeze in the lemon juice, and chill before serving after a lavish Indian meal.