Poppy Seeds, Khasakhasa, Khuskhus, TRS, 100g

Description

Poppy Seeds, Khasakhasa, Khuskhus, TRS, 100g
The poppy Seeds(Khasakhasa, Khuskhus) is an authentic Indian whole spice used in many Indian cuisine.Poppy seeds are commonly known as “posta dana” in Indian subcontinent. They are very tiny kidney shaped seed which can be used either whole or ground, most widely used in different Indian cuisines. Poppy seeds can also be pressed to yield poppy seed oil. Poppy seeds are used around the world in various cuisines. In Eastern part of India, the white poppy seed is generally used to make Chapatti (Indian whole-wheat griddle breads) and certain curries. A liquid dessert, “posto kheer”, made out of white poppy seeds,Jaggery,coconut and milk is very healthy for pregnant woman and lactating mother. Poppy seeds are also used as spice, condiment, decorative garnish, thickener and main ingredient for making Indian sweets such as “Gujhiya/purkiya”. Varieties of mixed spice contain small proportion of poppy seeds. They are used in many baked goods, main course dishes, side dishes appetizer and desserts. Poppy seeds are also used in various German breads like white bread, buns, muffins, pastries desserts and cake as well as in Polish cuisine. Like sesame seeds, poppy seeds are also often added to hamburger buns and also used in hot-dog buns for extra crunchy. MTR poppy seeds are prepared from the best qualities of poppy seed and according to the manufacturer they are pure and free from any kind of impurities.

How to use poppy seed for to make delicious Indian cuisine?
In Indian cuisine, white poppy seeds are added for thickness, texture and also add flavor to the recipe. Commonly used in preparation of Kurma/korma, grounded poppy seed along with Coconut and other spices are combined as the masala-paste to be added at the end of the cooking step. Poppy seeds are quite hard to grind them when raw, so they are normally roasted, and then mixed with a little water and grinded to get right paste consistency.

Indian Recipe: Indian recipe Alu Posto Recipe

Ingredients for Alu Posto Recipe:
• 4 Potatoes (boiled and cut intro thick cubes)
• 2 tablespoon oil
• 2 Green Chilies Green Chillies
• 2 Bay leafs
• 1/2 tsp Turmeric Powder
• 2 Tablespoon Poppy Seeds
• Salt as per taste
cooking Method for Alu posto Recipe:
• First grind poppy seeds, green chilies, Turmeric Powder and Salt in a mixer grinder, to form a thick paste.
• Mix the ground paste with 1 tablespoon of water. Now, smear the paste onto the potato cubes.
• Heat the oil in a frying pan.
• Add bay leaf and Mustard seeds.
• Add the potatoes and fry on low heat, stirring all the while.
• Fry the potatoes on medium flame first, then on simmer, till the color of potatoes turns golden brown.
• Serve hot Alu-posto with Rice and Dal.

Other Indian recipes using poppy seed are: Brigal with poppy seed ,fish masala with poppy seeds, chicken curry with cumin and poppy seeds, Onion posto, ridge gourd (jhinge posto), chicken (murgi posto), and possibly the most popular prawns (chingri posto).

Other names for Indian Poppy seeds: Poppy seeds are also known as Khas-khas, ha-has, cus-cus, kasa-kassa, Gasagase, gasagasalu, posta dana, posta

Type: spices
Color: grey-white
Taste: Nutty flavor

Buy Poppy Seeds, Khasakhasa, Khuskhus, TRS from indian groceries online shop at low cost and best quality