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Indian 5 spice mix / panch puran

(3 Posts)
misshardbroom Sat 30-May-09 19:35:30

I've got a Rachel Allen curry recipe that requires an Indian spice mix called panch puran (spellings of this vary, according to Google).

Anyway, I hot-footed it to my extraordinarily helpful Indian grocer, who sold me a little bag of it for the bargain price of 99p.

(It's a mixture of cumin, fenugreek, kalonji, fennel and mustard seeds).

My Rachel Allen recipe only needs a bit of it, so does anyone have any handy recipes that might use up the rest?

Also, the extraordinarily helpful Indian grocer told me that I could either dry-toast the seeds and use them whole, or grind them. If I wanted to grind them, how would I do this? Is it a pestle & mortar job?

It wouldn't bother me to use them whole but I think DH might have a nervous breakdown if he encountered a whole fennel seed in his dinner.

meltedmarsbars Sat 30-May-09 22:24:14

You can either pestle and mortar (best for small amounts) or coffee-grinder thing (larger amounts).

Many Madhur Jaffrey recipes use panch-puran.

misshardbroom Sun 31-May-09 12:47:25

can anyone recommend a Madhur Jaffrey book? Or any other good Indian cookery book, for that matter?

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