Aakhol Ghor, the Assamese Cuisines and Foods from Assam: Paa(n)ch Foran

Aakhol Ghor, the Assamese Cuisines and Foods from Assam

DISCLAIMER

Some famous Chef of India once said, " India is so unique, one can find three different recipes for the same chicken curry in the three houses lined in the same row. Every kitchen and every cook in India has it's own cook book, unlike rest of the world."
I personally feel it is so well said. Even in my case, you might find small to big differences in your known method of cooking and the ones posted here. I call them true Assamese for two main reasons, one: because of the spices used, and two: my granny knew nothing beyond her village ( she did not believe that cauliflower can be green, which is Broccoli). So whatever she cooked was passed on over generation. And my Mom finds it hard to believe anything can be cooked beyond her traditional methods( she is best at it, though she makes excellent Indo - Chinese things, invented). So please feel free to put in your comments / correction. One thing I can assure is I have cooked all these ( everything) myself with my own hands at least once. So whatever is here is tried and tested. You are always welcome to do your bit of experiment !!!!!

Paa(n)ch Foran - Or a Mixture of five spices in solid.

This came to my mind long time back when I just started to live alone. Paanch Foran is a dry solid spice which gives a very nice flavor to your food.

Just take the following mix well and keep in a dry box for storage. Use whenever needed.

1. Jeera (Cumin Seed) : 1 Part
2. Kalounji / Kaal Jeera( Black Cumin) : 1.5 Part
3. Saunf ( Fennel or Aniseed) : 1 Part
4. Methi ( Fenugreek Seed) : 1 Part
5. Jowni or Ajwain ( Thymol seed) : 1 Part

Mix it all together and you get the best of all spice :D....