Name: Panch Puran
Ingredients: Cumin seeds; Black mustard seeds; Fennel seeds; Nigella seeds; Fenugreek seeds

See here the evil of murmuring and complaining at our lot in the world. How apt are ye to quarrel with God, as if He were in the wrong when His dealings with you are not according to your own desires and wishes? You demand a reason, and call God to an account, Why am I thus? Why so much afflicted and distressed? Why so long afflicted? And why such an affliction rather than another? Why am I so poor and another so rich? Thus your hearts rise up against God. But you should remember that this is to defame the counsels of infinite wisdom, as if God had not ordered your affairs wisely enough in His eternal counsel.

Thomas Boston

CATEGORY	CUISINE	TAG	YIELD
Grains	Indian	Sauces, Indian	1	Recipe

INGREDIENTS

		Cumin seeds
		Black mustard seeds
		Fennel seeds
		Nigella seeds
		Fenugreek seeds

INSTRUCTIONS

This spice blend in Bengal, in eastern India, consists of whole seeds of
cumin, black mustard, fennel, nigella, and fenugreek in equal amounts. If
you aren't accustomed to Indian spice mixtures, you might want to start
with a smaller proportion of fenugreek -- perhaps one-third as much as the
other spices -- because in large quantities it adds a bitterness that some
people find unpleasant.  This blend is not ground, but is heated in ghee or
oil just before using to release the flavors of the seeds. The dry seeds
can be stored for at least four months in an airtight container away from
light and heat.
* Source: Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking *
(by Yamuna Devi) * Published in: The Herb Companion - February/March 1993 *
Typed for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Hopelessness has surprised me with patience. #Margaret J. Wheatley”