Recipe: Yams with five Indian spices
Spices and aromatic herbs mixtures
February 11, 2011
It's been a while I created a blend of spices and I was completely conquered by the recipe Potatoes with Indian Five Spice, where I learned about Panch Phoron, a bengali spices mixture, whose name means five flavours.
I like how it looks, with the yellow fenugreek, the black nigella and the dark brown mustard.
Five Indian spices (Panch Phoron)
1 tsp nigella (black cumin) seeds
1 tsp cumin seeds
1 tsp fenugreek seeds
1 tsp fennel seeds
1 tsp black mustard seeds
I hade some beutiful orange yams, and I tought to use them for this recipe.
 Yams with five Indian spices
Peel the yams and cut into slices or sticks. Fry in hot oil until golden brown. Sprinkle with salt and Panch Phoron (five Indian spices).
 Five Indian Spices (Panch Phoron)
Origin: India
Suggested ingredients: nigella, cumin, fenugreek, fennel, black mustard.
Prepare your own Spices and aromatic herbs mixtures.
 One year ago:
Pork spare ribs with mustard seeds
Jamaican Red Hot chili
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