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Manufacturer: Ajika / AJSP020 - 6 oz

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Ajika Poppy Seeds

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These tiny tiny seeds are protein rich and used in Indian and Jewish cooking. They should be treated like any other nut or oily seed. Poppy seeds have a wonderful taste and are used to thicken curries in India.To prepare the poppy seeds for grouning,.... (more info) These tiny tiny seeds are protein rich and used in Indian and Jewish cooking. They should be treated like any other nut or oily seed. Poppy seeds have a wonderful taste and are used to thicken curries in India.To prepare the poppy seeds for grouning,lighty toast in a griddle, then soak for two hours. Poppy seeds have a slightly nutty aroma and taste. They are native to Mediterranean regions, India, China, Turkey, and Iran.(close)
Ingredients Directions To Use Notes Recipes <>

Poppy seeds Uses of poppy seeds: align=justifyfont face=arial,helvetica,sans-serif size=21. Toast the seeds and sprinkle over vegetablesbr /2. Poppy seeds are soaked and ground with green chillies, ginger, garlic and herbs to make the base of curries. It is used to thicken curries.br /3. Poppy seed cakes are popular in many regions of the worldbr /4. Poppy seeds are used as a coating for potatoes and other fried savoury items instead of flour/bread crumbs as they impart a nutty taste.br /5. Ground they are used in desserts/saucesbr /6. The seeds are also used in noodle, fish, and vegetable dishes in Jewish, German, and Slavic cookingbr /7. The popular condiment shichimi togarashi of Japan contains poppy seeds The Ajika Spice System: 1. The size of Ajika bottles is organized as to the extent of useage of the spice. Larger bottles for spices that are used in larger quantities and medium bottles for spices used in medium quantities and small bottles for spices used in small quantities. 2.The bottles have a wide mouth, so they may be opened and displayed on the cooking counter before cooking and a spoon may be used for the spices. When oil is sizzling, you need to add spices fast. The traditional small mouth tall jar storage system is too difficult to manage when quick decisions need to be made. With the traditional system one lands up putting the spice in the caps and having the steam from cooking destroy the essence of spices. font face=arial,helvetica,sans-serif size=2Aloo Posto - This recipe is from Bengal, India br /Ingredients: br /4 potatoes peeled and cubed br /1 onion finely sliced br /4 green chilies br /3 tsp of poppy seeds (khuskhus) br /2 tsp mustard oil br /½ tsp turmeric powder br /½ tsp chili powder br /Salt to taste br /Method :br /Grind the poppy seeds and 2 green chilies with a little water to form a paste. br /Heat oil. Fry sliced onions till light brown. Add salt, chilli powder and turmeric powder. br /Add the potatoes, and fry till slightly brown. Add poppy seeds paste and fry for a while. br /Pour 1 cup of water and two green chilies. Lower the flame and cover with a lid. Cook till potatoes are done and the gravy is semi dry. Serve hot with rice. font face=arial,helvetica,sans-serif size=2Recipe #1 font face=arial,helvetica,sans-serif size=2Rice Seasoning with Poppy Seedsbr /font face=arial,helvetica,sans-serif size=2Ingredients br /¼ cup poppy seeds.br /Fresh garlic 2 cloves mincedbr /1 whole red chilibr /Salt to taste br /1 tbsp. Mustard oil or sesame oil br /Method: br /Dry roast the poppy seeds in an iron pan on low until they are golden is color about a couple of minutes. Then add the whole red chili and roast it along with the poppy seeds. Grind the mixture in a small food processor along with the fresh garlic. Add salt to taste and serve with rice. font face=arial,helvetica,sans-serif size=2Recipe #2 font face=arial,helvetica,sans-serif size=2Fish Curry (Western India) Serves 6br /font face=arial,helvetica,sans-serif size=2Ingredientsbr /2 lbs. or 1 k of fish cleaned and sliced or sliced Japanese eggplant sautéed in oilbr /1 cup coconut milk br /4 medium sized onions sliced thin and cooked with a little water in the microwave for 2 minutes or till soft.br /½ tsp. turmericbr /2 tbsp. Garlic paste br /2 tbsp. Ginger pastebr /1 tsp. of tamarind pastebr /salt to tastebr /Spices/Seasoningsbr /Whole dry red chilies optional and as many as you likebr /2 tbsp. Poppy seedsbr /1 tbsp. Whole Pepper cornsbr /3-4 tbsp. whole coriander seeds (Dhania)br /1 tbsp. whole cumin seedsbr /Few curry leavesfont face=arial,helvetica,sans-serif size=2 Preparation Method:br /1. Dry Roast spices and seeds under spices and seasonings.br /2. Grind onions, garlic, ginger, tamarind and dry roasted spices and add small amounts of water to make a smooth paste.br /3. Put the smooth paste in a wok and heat on low till the spices blend and the sauce thickens. Add fish/ eggplant, turmeric and coconut milk and cover and cook the fish until it is cooked through. Add water to bring the curry to a desired consistency for your rice.

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