Tag Archives: Poppy Seeds

Poppy Seeds Powder

25 Feb

poppy_seeds_powder
Gasa Gasala Podi.

Poppy seeds powder is a spice powder usually accompanied with steamed rice or with idly, dosa etc. It is prepared by first dry roasting the poppy seeds until light golden color. Then, grind them with other roasted ingredients and spices for a fine poppy seeds powder.
Makes: around 3/4 Cup of Poppy Seeds Powder.

Ingredients:

Poppy Seeds 1/2 Cup
Sesame Seeds 1 tsp
Urad Dal 1 tbsp
Whole Red Chiles 3 – 5
Salt to taste
Oil 1/2 tsp

Method of preparation:

Heat a pan on medium heat, separately roast poppy seeds, sesame seeds and urad dal till light golden color.
Heat oil in a pan on medium heat, add whole red chiles.
Fry red chiles for couple of seconds until aromatic and just crisp.

Cool all the roasted ingredients to room temperature.
First grind poppy seeds and sesame seeds into fine powder using a spice grinder.
Then add all the other ingredients and grind into fine powder along with salt.
Store poppy seeds powder tight in a jar and serve with steamed rice and dollop of ghee or with idly etc.
Notes: Make sure not to burn any of the ingredients while roasting.

Suggestions: If the poppy seeds powder is not spicy enough, add some red chile powder.
Variations: You can also add a tsp of coriander powder for heat.
Other Names: Poppy Seeds Powder, Gasagasala Podi, Khus Khus Powder.

Cauliflower with Poppy Seeds

6 Oct

cauliflower_poppyseeds
Cauliflower Gasagasala Masala Kura.

Cauliflower is boiled or steamed till slightly soft. Poppy seeds are ground into fine paste along with grated coconut and other spices. Cauliflower is first lightly browned before adding the poppy seeds paste. Once the cauliflower absorbs all the flavors, it is garnished with chopped cilantro.
Makes: 3 – 4 Servings of Cauliflower with Poppy Seeds.

Ingredients:

Cauliflower 1
Poppy Seeds 1 tbsp
Grated Coconut 3/4 – 1 Cup
Ginger 2 inch Long Piece
Cloves 4
Green Cardamom 1
Cinnamon 2 inch Stick
Red Chilli Powder 1 tsp
Turmeric Powder 1/4 tsp
Cilantro few Sprigs
Salt to taste
Oil 1 tbsp

Method of preparation:

Peel and roughly chop ginger.
Wash and finely chop cilantro.
Cut off the leaves, break cauliflower into small florets and thoroughly wash them under running water.
Bring to boil few cups of water, add cauliflower florets and turmeric powder.
Boil till cauliflower turns just soft and strain the cooked cauliflower.
Alternatively, steam the washed cauliflower florets.

First grind poppy seeds, cloves, green cardamom and cinnamon into fine powder using a spice blender.
Then add chopped ginger and grind again.
Finally add the grated coconut, red chilli powder, few tablespoons of water and grind into smooth paste.
Remove the poppy seeds and coconut paste into a bowl for later use.

Heat oil in a pan, add boiled cauliflower florets and fry them till light brown spots appear on the florets.
Then stir in ground poppy seeds and coconut paste along with remaining turmeric powder.
Pour few tablespoons of water into the pan if the poppy seeds and coconut paste is too dry.
Cook covered on medium flame for 3 – 5 minutes for cauliflower to absorb all the flavors.
Uncover and fry for another 3 minutes to evaporate excess moisture.
Stir in sufficient salt, chopped cilantro and adjust any seasonings if required.
Serve cauliflower with poppy seeds over plain steamed rice or with roti.
Notes:Make sure not to over boil the cauliflower florets.

Suggestions:If cauliflower is not cooked properly, add few more tablespoons of water into the curry and cook it covered on low flame till done.
Variations: Also check Cauliflower with Dry Coconut, Cauliflower with Mustard Seeds.
Other Names:Cauliflower with Poppy Seeds, Gobi Nariyal Posto, Cauliflower Gasagasala Masala Kura.

Carrots with Poppy Seeds

7 Aug

gajar_posto
Carrot Gasagasala Kura.

Carrots are paired with poppy seeds in this recipe. Poppy seeds or posto is soaked in hot water for an hour or two and ground into smooth paste along with mustard seeds. Carrots are chopped into small pieces. Oil is tempered with panch phoran and later carrots are added and cooked in the poppy seeds paste till soft and almost dry.
Makes: 4 – 6 Servings of Carrots with Poppy seeds

Ingredients:

Carrots 3 Medium
Poppy Seeds 1 – 1 1/2 tbsp
Mustard Seeds 1/2 tsp
Green Chillies 2 – 4
Panch Phoran 1/4 tsp
Sugar a pinch
Salt to taste
Mustard Oil 2 tsps

Method of preparation:

Peel, wash, remove ends and chop carrots into small pieces.
Soak poppy seeds in 2 tbsps of hot water for more than an hour.
Remove stems, wash and roughly chop green chillies.

Grind soaked poppy seeds with mustard seeds and green chillies into paste adding little water as necessary.

Heat oil in a pan, add panch phoran.
Once panch phoran releases aroma or starts to crackle, add carrots and salt.
Fry for a minute and stir in ground poppy seeds paste and half a cup of water.
Cook covered on low flame till carrots are cooked and become soft.
Stir occasionally, add more water if required and cook covered till done.
Uncover, add sugar and stir fry for a minute or two to evaporate any excess moisture.
Serve carrots with poppy seeds over plain steamed rice.
Notes: Make sure not to overcook the carrots.

Suggestions: If carrots are still uncooked, sprinkle few tbsps of water or milk and cook covered till done.
Variations: Boil carrots prior to cooking till half done. Green chilli can be finely chopped and added as a variation to grinding. Cumin seeds powder, coriander powder, red chilli powder can be added to the tempering for extra spice.
Other Names: Gajar Posto.

Ridge Gourd with Poppy Seeds

22 Jul

turai_posto
Beerakaya Gasagasala Kura.

Jhinge posto is one of the common dishes of Bengali cuisine apart from aloo posto where jhinge is ridge gourd and posto is poppy seeds. Mustard oil is tempered with panch phorna and ridge gourd and onion is added to the oil. Ridge gourd is and cooked along with onion in poppy seeds and mustard seeds paste until soft.
Makes: 2 Cups of Jhinge Posto

Ingredients:

Ridge Gourd 10 inch long
Onion 1
Poppy Seeds 2 tbsps
Mustard Seeds 1 tsp
Green Chillies 4
Panch Phoran 1/2 tsp
Salt to taste
Mustard Oil 2 tsps

Method of preparation:

Peel, wash, remove ends and chop ridge gourd into small chunks (around 2 Cups).
Soak poppy seeds in 2 tbsps of hot water for more than an hour.
Remove stems, wash and roughly chop green chillies.

Grind soaked poppy seeds with mustard seeds and green chillies into smooth paste adding little water.

Heat oil in a pan, add panch phoran.
Once panch phoran releases its aroma or starts to crackle, add ridge gourd pieces, onion and salt.
Fry for a minute or two and stir in ground poppy seeds paste and 3 /4 th cup of water.
Cook covered on low flame till ridge gourd pieces are soft.
Stir occasionally, add more water if required and cook covered till done.
Uncover and stir fry for a minute or two to evaporate any excess moisture.
Serve ridge gourd with poppy seeds over plain steamed rice.
Notes: Make sure ridge gourd pieces are cooked well before removing from heat.

Suggestions: If ridge gourd pieces are not cooked, add few more tablespoons of water and cook covered till done.
Variations: Cumin seeds powder, coriander powder, red chilli powder or garam masala powder can be added to the tempering for extra spice. Little big of sugar and dollop of ghee is generally added to posto at the end of cooking process.
Other Names: Ridge Gourd Posto, Jhinge Posto, Jinge Posto.

Potatoes with Poppy Seeds

9 Jul

aloo_posto
Bangala Dumpala Gasa Gasala Kura.

Aloo posto is a very traditional West Bengal dish made of poppy seeds paste. Posto is white poppy seeds in Bengali. Poppy seeds or posto is soaked in hot water for an hour or two and ground into paste adding enough water. Various spices are added while grinding the poppy seeds. White potatoes are chopped and cooked in the poppy seeds paste till soft and almost dry.
Makes: 5 Baby Potatoes in poppy seeds paste

Ingredients:

Baby Potatoes 5
Poppy Seeds 1 – 1 1/2 tbsp
Mustard Seeds a pinch
Green Chillies 2 – 4
Panch Phoran 1/4 tsp
Salt to taste
Mustard Oil 2 tsps

Method of preparation:

Peel, wash and pierce the potatoes multiple times.
Soak poppy seeds in 2 tbsps of hot water for more than an hour.
Remove stems, wash and roughly chop green chillies.

Grind soaked poppy seeds with mustard seeds and green chillies into coarse paste adding water if required.

Heat oil in a pan, add panch phoran.
Once panch phoran releases aroma or starts to crackle, add potatoes and salt.
Fry for few seconds until potatoes get a nice golden coating.
Stir in ground poppy seeds paste and half a cup of water.
Cook covered on low flame till potatoes are cooked from inside.
Stir occasionally, add more water if required and cook covered till done.
Uncover and stir fry for a minute or two to evaporate any excess moisture.
Serve baby potatoes with poppy seeds over plain steamed rice.
Notes: Make sure baby potatoes are pierced well and cooked through.

Suggestions: If baby potatoes are not cooked, add few more tablespoons of water and cook covered till done. Else, chop up the potatoes into small chunks to ease the cooking process.
Variations: Boil potatoes prior to cooking till just soft. Add cumin or mustard seeds instead of panch phoran in tempering. Green chilli can be finely chopped and added as a variation to grinding. Cumin seeds powder, coriander powder, red chilli powder can be added to the tempering for extra spice. Sugar can also be added at end for a touch of sweetness.
Other Names: Alu Posto, Aloo Posto.