I love cooking & watch recipes from youtube.U guys are really innovative and talented.Most of your recipe videos are just excellent and I really appreciate that you guys allow the viewers to put their feedback(whether it is good or bad)for each of your recipe. There are some sites like manjula'skitchen.com or the videos uploaded in youtube by them they even don't allow people to add comment which states some disliking or suggestions. They only keep the good comments posted to their video.LOL :)
Made this last night with sweet potatoes - it worked well. I was a little shy on the panch puran masala but I should have trusted you guys - it could definitely handle more. Thanks for this amazing channel.
I am a bengali and i have grown up eating this dish.....just a minor correction....its called PANCH PHORON and not Panch PURAN!! Panch means five like you said and Phoron is basically a bengali word for the hindi word TADKA!!So i hope i could clear that up :-))
@supastarr25 : Sorry, it is a typo - it's "Panch Puran", with a 'n' and not 'm'. Anyway, you are best off roasting and grinding it yourself to get the best flavor.
Yummy! And from this region (according to my cookbooks, not experience), mustard oil would be appropriate for this dish. My books say to heat it until it smokes. If that is true, would one then turn down the heat a bit when adding the panch puran, to prevent them from burning?
@TooLooseLeTrek : Yes, Bengali cooking is usually done with Mustard Oil. It does tend to be a little strong, if you are not used to it, but authentic! Mustard Oil is always brought to a smoking point, allowed to cool down and then Panch Puran is added . You can either lower the heat of the Oil by removing it from the flame or by turning it down. Add the seeds after a while or else they will burn.
This is a PERFECT Halloween recipe! The colors are spot on for the holiday. Would You recommend any chutneys/sauces and/or breads to accompany the dish? By the way, I am sending many of my co-workers links to Your YouTube channel (especially my Guyanese and Pakistani, Bengali friends) who are always interested in where I learned to make such good food. Now, They'll know!
I agree, I want to move in or at least move to their neighborhood and come over for free meals. LOL Sometimes I actually smell what they are making...Mmmm!!! :)
What kind of squash is used in Punjabi dish Khata Metha Pedha...I know it is orange but what is it called in USA or the next best thing?...Thanks...di
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I love cooking & watch recipes from youtube.U guys are really innovative and talented.Most of your recipe videos are just excellent and I really appreciate that you guys allow the viewers to put their feedback(whether it is good or bad)for each of your recipe. There are some sites like manjula'skitchen.com or the videos uploaded in youtube by them they even don't allow people to add comment which states some disliking or suggestions. They only keep the good comments posted to their video.LOL :)
nethrashines 8 months ago
Made this last night with sweet potatoes - it worked well. I was a little shy on the panch puran masala but I should have trusted you guys - it could definitely handle more. Thanks for this amazing channel.
foodpuppie 1 year ago
I am a bengali and i have grown up eating this dish.....just a minor correction....its called PANCH PHORON and not Panch PURAN!! Panch means five like you said and Phoron is basically a bengali word for the hindi word TADKA!!So i hope i could clear that up :-))
lopitabiswas 1 year ago 2
Can you purchase the panch puram masala or do you have to roast it and grind it yourself?
supastarr25 1 year ago
@supastarr25 : Sorry, it is a typo - it's "Panch Puran", with a 'n' and not 'm'. Anyway, you are best off roasting and grinding it yourself to get the best flavor.
ShowMeTheCurry 1 year ago
Great recipe. . . but I did not enjoy the ad featuring the Marxist in Chief, thank you.
82compoundw 1 year ago
Yummy! And from this region (according to my cookbooks, not experience), mustard oil would be appropriate for this dish. My books say to heat it until it smokes. If that is true, would one then turn down the heat a bit when adding the panch puran, to prevent them from burning?
TooLooseLeTrek 1 year ago
@TooLooseLeTrek : Yes, Bengali cooking is usually done with Mustard Oil. It does tend to be a little strong, if you are not used to it, but authentic! Mustard Oil is always brought to a smoking point, allowed to cool down and then Panch Puran is added . You can either lower the heat of the Oil by removing it from the flame or by turning it down. Add the seeds after a while or else they will burn.
ShowMeTheCurry 1 year ago
Anuja...it couldn't be anymore fantastic! :D
shafaq007 1 year ago
@shafaq007 : true! :D
ShowMeTheCurry 1 year ago
@ShowMeTheCurry You actually wrote it out as panch puram in the video...
wbasc 1 year ago
@wbasc :YOu are right! We just realized that Panch Puran goes in at the end as well and that's where we messed up! :(
ShowMeTheCurry 1 year ago
This is a PERFECT Halloween recipe! The colors are spot on for the holiday. Would You recommend any chutneys/sauces and/or breads to accompany the dish? By the way, I am sending many of my co-workers links to Your YouTube channel (especially my Guyanese and Pakistani, Bengali friends) who are always interested in where I learned to make such good food. Now, They'll know!
qutoobe 1 year ago
我爱你的食物!!
I love your foods!
Kai
ltkman 1 year ago 4
@ltkman and I love your food, Itkman
SaysAmethyst 1 year ago
Anuja so hot.
walkbla99 1 year ago
can one of you pleas adopt me!? i promise to finish my food everyday! :P i love your videos!
sads87 1 year ago 5
@sads87
I agree, I want to move in or at least move to their neighborhood and come over for free meals. LOL Sometimes I actually smell what they are making...Mmmm!!! :)
ytrap2007 1 year ago
btw, it is Panch puran/phoron not puram.
queenshims 1 year ago
@queenshims : Sorry, you are right! We just realized that Panch Puran goes in at the end as well and that's where we messed up! :(
ShowMeTheCurry 1 year ago
@ShowMeTheCurry Thanks for being so gracious :)
queenshims 1 year ago
What kind of squash is used in Punjabi dish Khata Metha Pedha...I know it is orange but what is it called in USA or the next best thing?...Thanks...di
diwanee3 1 year ago
Love your recipes and the videos are well done. I can't wait to try this recipe especially with the fresh squash. Thanks for posting!!!
kaltiki2000 1 year ago
@Anuja: you pronounced it correctly. Very few non-bengalis can get that right :)
Congrats!
queenshims 1 year ago
@queenshims : Phew! Thank you :) I had been practicing (a lot).
ShowMeTheCurry 1 year ago
butternut squash... cooked down with prawns and roti ... hmmm super yummy ....
missy07yashy 1 year ago
thanks so much for the recipe YAY FIRST COMMENT
bishonenchan 1 year ago