from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. Alternative form of paunch.
from the GNU version of the Collaborative International Dictionary of English
- n. See paunch.
from The Century Dictionary and Cyclopedia
- n. An obsolete or dialectal form of paunch.
- n. Nautical, a thick strong mat, made by interlacing spun-yarn or strands of rope, and used in various places on a ship to prevent chafing. Also paunch, paunch-mat.
Sorry, no etymologies found.
Thomas Kelly A group of sadhus engage in an austerity called the panch-agni-tapasya, or five fire practice, in which pieces of burning cow dung are placed around the Sadhu as he meditates or performs hatha yoga.
In Hindi, the drink was called panch, and meant to be made with the five following ingredients: alcohol, sugar, lemon, water, and tea or spices.
The only 2 Indian spice blends in my spice drawer, both made by me, are the panch phoron, which has a pretty strict ratio (equal amounts of fenugreek, cumin, nigella, black mustard seeds, and fennel seeds, if I remember right off the top of my head) and my garam masala, which I use when the recipe does not seem picky about a particular region's garam masala.
After making the sauce, I thought both potatoes and chickpeas sounded good, so on a whim I made a potato with panch phoron side dish -- but next time I would do 2 things differently.
Add the ginger and garlic, and panch phoron, and lower the heat slightly.
I always keep my panch phoron whole so it stays fresher and grind it right before using it if need be.
I have to especially give her thanks for introducing me to panch phoron*, one of my current favorite spice blends.
I made my panch phoron over the holidays, when I was making my traditional Indian holiday feast for the in-laws, and so I compromised, since on the one hand we love Indian food but on the other I cannot really say we have had much Bengali food.
I used panch phoron, a Bengali spice mix, to flavor the dal, which was also flavored by pumpkin and yogurt.
Then add the panch phoron and fry, flavoring the ghee, for 30 seconds.