Topic started by ps (@ user-11209di.dsl.mindspring.com) on Wed Feb 5 10:36:58 .
All times in EST +10:30 for IST.

Can anyone tell me some recipes which this mixture of spices is used. I heard it tastes pretty bad in meat dishes. panch phoran is a mixture of mustard,jeera, saunf, methiseeds and kalonji. i also know its used mostly in bengali dishes.

Responses:

• From: funcook (@ tor-58-27a-209197173086.3web.net) on: Fri Feb 14 00:44:12
  
  Hello ps!
  
  One that comes to mind is the Achar korma - I think its origins are from Rajasthan.
  
  The spice mix in this one does not have jeera, it uses coriander seeds instead.
  
  Lamb or goat with bone - cut in even sized pieces - approx 1 kg
  turmeric powder - 1/2tsp
  whole dried red chillies - 6 to 8
  ghee and mustard oil (1:1)
  asafoetida powdered
  jaggery - small lime sized lump
  golden fried onions - two handfuls
  roasted coarsely crushed mix of:
  coriander seeds, kalonji, methi seeds, mustard seeds and saunf.
  chilli powder - optional
  chopped garlic - 1 tsp
  yoghurt - 1/2 to 1 cup
  salt
  a teaspoon of mango pickle finely chopped (proprietary)
  
  
  In a heavy bottom pot, place washed and drained meat. Cover and cook on slow to medium flame till 3/4ths cooked. Add turmeric powder and salt. Cook till almost done. Remove and keep aside.
  
  Heat mustard oil in a heavy bottom pot. Bring it to smoking point and add the whole red chillies. Once chillies get dark ( a few seconds), add ghee, asafoetida, chopped garlic and the meat (sans the stock). Bhunao till meat is browned.
  
  Add the fried onions, crushed spices, jaggery, chopped pickle and stir fry for 5 - 7 minutes.
  
  Add remaining meat stock and bring to boil. The meat at this stage is lapped in a sauce. Remove from stove and add beaten yoghurt. Simmer on stove for another 5 minutes. Check seasoning.
  
  Store for a day and consume with Laccha Paratha
  
  
  
  
  

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