Uses of poppy seeds: 

1.  Toast the seeds and sprinkle over vegetables
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.
3.  Poppy seed cakes are popular in many regions of the world
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.
5.  Ground they are used in desserts/sauces
6.  The seeds are also used in noodle, fish, and vegetable dishes in Jewish, German, and Slavic cooking
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.

Aloo Posto - This recipe is from Bengal, India
Ingredients:
4 potatoes peeled and cubed
1 onion finely sliced
4 green chilies
3 tsp of poppy seeds (khuskhus)
2 tsp mustard oil
½ tsp turmeric powder
½ tsp chili powder
Salt to taste
Method :
Grind the poppy seeds and 2 green chilies with a little water to form a paste.
Heat oil. Fry sliced onions till light brown. Add salt, chilli powder and turmeric powder.
Add the potatoes, and fry till slightly brown. Add poppy seeds paste and fry for a while.
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.

Rice Seasoning with Poppy Seeds

Ingredients
¼ cup poppy seeds.
Fresh garlic 2 cloves minced
1 whole red chili
Salt to taste
1 tbsp. Mustard oil or sesame oil
Method:
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.

Fish Curry (Western India) Serves 6

Ingredients
2 lbs. or 1 k of fish cleaned and sliced or sliced Japanese eggplant sautéed in oil
1 cup coconut milk
4 medium sized onions sliced thin and cooked with a little water in the microwave for 2 minutes or till soft.
½ tsp. turmeric
2 tbsp. Garlic paste
2 tbsp. Ginger paste
1 tsp. of tamarind paste
salt to taste
Spices/Seasonings
Whole dry red chilies optional and as many as you like
2 tbsp. Poppy seeds
1 tbsp. Whole Pepper corns
3-4 tbsp. whole coriander seeds (Dhania)
1 tbsp. whole cumin seeds
Few curry leaves                                                                                                       Preparation Method:
1. Dry Roast spices and seeds under spices and seasonings.
2. Grind onions, garlic, ginger, tamarind and dry roasted spices and add small amounts of water to make a smooth paste.
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.