PANCH PHORON, BENGALI FIVE-SPICE
This is a blend of aromatic seeds. usually fried in oil or ghee before adding anything else to the pot, flavoring the oil and releasing the aroma of the oils in the seeds and causing them to pop in the pan. Other ingredients are added at this point, the mixture adding sweetness and bringing forward the flavors of vegetables like Bengali butternut squash, beef, fish or lentils.
Provided by Rita1652
Categories Asian
Time 5m
Yield 5 teaspoons, 25 serving(s)
Number Of Ingredients 5
Steps:
- Mix all together, You can use less or more of your favorite seeds so adjust to taste.
- Store out of light in a sealed jar.
- This recipe is meant to be used as whole seeds roasted before using in a recipes to release the oils for more fragrance.
- Roast in hot oil, until a strong aroma of each spice is released, and use the fragrant oil as a base to cook dal, meats or vegetables.
- Roast in Vegetable oil (vegan), butter or ghee and add as seasoning to different dals or thick curries.
BENGALI 5 SPICE ROASTED CHICKEN AND VEGETABLES
Categories Chicken
Number Of Ingredients 14
Steps:
- 1. Heat oil in a small frying pan over medium-high heat. Add panch phoron and cook, stirring, until seeds begin to pop, about 30 seconds. Reduce heat to medium. All at once, add bay leaves, ginger, and garlic; cook, stirring, until ginger softens, about 3 minutes. Remove from heat, stir in coriander and salt, and let stand until fragrant, about 30 seconds. Add yogurt, stir to loosen browned bits, and let marinade cool. 2. Marinate by putting chicken, bell peppers, and carrots in a 1-gal. resealable plastic bag. Scrape in yogurt mixture, seal, and squish to coat. Chill at least 2 hours or overnight. 3. Bake chicken: Preheat oven to 475° with a rack set in upper third of oven. Put potatoes on a large rimmed baking sheet and squeeze contents of bag over them. Mix to coat, then pat ingredients into a single layer. Bake, turning food with a wide spatula every 15 to 20 minutes and ending with chicken skin side up, until browned, 40 to 45 minutes.
BENGALI FIVE-SPICE ROASTED CHICKEN AND VEGETABLES
Steps:
- 1. Heat oil in a small frying pan over medium-high heat. Add panch phoran and cook, stirring until seeds pop, about 30 seconds. Reduce heat to medium. All at once, add bay leaves, ginger, and garlic; cook, stirring until ginger softens, about 3 minutes. Remove from heat, stir in coriander and salt and let stand until fragrant, about 30 seconds. Add yogurt, stir to loosen browned bits and let marinade cool. 2. Marinate by putting chicken, bell peppers, and carrots in a 1-gal resealable plastic bag. Scrape in yogurt mixture, seal, and squish to coat. Chill at least 2 hours or overnight. 3. Bake chicken: preheat oven to 475* with a rack set in the upper third of oven. Put potatoes on a large rimmed baking sheet and squeeze contents of bag over them. Mix to coat, then pat ingredients into a single layer. Bake, turning food with a wide spatula every 15 to 20 minutes and ending with chicken skin side up, until browned, 40 to 45 minutes.
BENGALI ROAST CHICKEN
Serve this spiced chicken in an aromatic masala for a starter at a family feast. Packed with flavour, it's a popular Bengali dish - one you're sure to cook time and time again
Provided by Afia Begom - Afelia's Kitchen
Categories Starter
Time 1h30m
Number Of Ingredients 19
Steps:
- Put the chicken in a bowl, add the marinade spices and yogurt with ½ tsp salt and mix well. The chicken can be left to marinate for a few hours, or cooked straight away - leaving it to marinate will make it more tender.
- Melt the ghee in a non-stick frying pan. Fry the chicken for 5 mins on each side until golden. Remove from the pan and transfer to the bowl, leaving the ghee in the pan.
- Keep the pan on the heat and scrape it to release any caramelised bits stuck to the bottom. Add the bay leaves, cinnamon and cardamom pods and fry until they start to smell aromatic. Add the onions and garlic, followed by the ginger and 1-1½ tsp salt. Stir, cover and cook until soft and translucent, about 8-10 mins.
- Stir in the rest of the spices and fry over a low heat for 5-8 mins. Add 200ml water, cover and cook for a further 3-4 mins, or until the ghee separates from the masala (it should be bubbling around the edges of the pan).
- Add the chicken back to the pan, including any meat juices. Spoon some of the masala over the chicken and cover. Cook for a futher 10-15 mins or until the chicken is cooked through. Stir through the sliced green chillies and chopped coriander and serve immediately.
Nutrition Facts : Calories 362 calories, Fat 25 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 1.5 milligram of sodium
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