Poppy.......
From poppy or khus khus we derive abusive substance but in general poppy seeds have been used in Indian food for many centuries and its taste is quite addictive. As India is a hot country and the summer's are quite long and khus khus which acts as a coolant for our body, its use increases in our food preparation during the long dry summers
In northern region (including Uttaranchal) it is roasted in oil with onion and then grinded to make a paste which is used for increasing the thickness and flavour of both non veg and veg gravy. Also some regions people make khus khus halwa. And during summer Khus Sharbat is a must coolant sweet drink.
In Mughlai cuisine from the time of Emperor Akbar khas khus puri has been a delicacy and I guess mugalai cuisine got its influence of use of poppy in breads and biscuits through Persian and the part of Europe closer to middle eastern region. In non veg muglai Korma in different parts of India , Khus khus is a very important ingredient for all gravy preparations. Also in dry fruit rich gravies (Both non veg and veg) it is an imp constituent with cashews, almonds and magaj seeds
In Rajasthan and MP which are largest producers of poppy seeds, they are used in mild non veg gravy. As in rajputana recipes Mohan maas which is a mutton delicacy made with milk, khus Khus is an important element which provides the maximum flavour to Mohan Maas
In western region they prepare khus khus parotha . In Gujrat they even make Khus Khus ladoo. whereas in Maharashtra during holi or gudi parwa they make karanji (sweet dish with desiccated coconut, Jaggery and Poppy seed) and anarsa during Diwali. Both are sweets in which khus khus is an imprtent ingredient, while part of Karnataka and Andhra border with Maharashtra they make poppy seed paysam, which is also a famous delicacy in south India. Also Anarsa is also an important part of Bihari and Tamilian food trail.
In western coastal region and central region khus khus roasted in oil with onion and fresh grated coconut used as a part of gravies mainly in non veg gravies, which provide a distinct flavour in Malwani, kolhapuri and Sauji recepies
In Bengal its the god of all spices, like in Bakura and Bardaman dictricts, poppy seed is used in part of all the gravies and also used in fried food. And in Bengal steamed khus khus paste with little salt , green chilies with mustard oil drizzled is a delicacy eaten with hot rice in harsh summer afternoon.
In Bihari, Oriya and Bengali Non veg gravy preperation poppy seeds are soaked in luke warm water with equal amount of yellow or black mustard seed and green chilies to make a paste to be used in different gravies. Posto sorshe Ruhu curry is still a hit in undivided Bengal Peninsula (Orissa/Bihar/Jharkhand and Bangladesh)
I guess we all Indians are obsessed with poppy seeds as a savoury or as part of our day today curries and subji's :)
PS: Poppy is known as Khus Khus or posto (Bengali)
In northern region (including Uttaranchal) it is roasted in oil with onion and then grinded to make a paste which is used for increasing the thickness and flavour of both non veg and veg gravy. Also some regions people make khus khus halwa. And during summer Khus Sharbat is a must coolant sweet drink.
In Mughlai cuisine from the time of Emperor Akbar khas khus puri has been a delicacy and I guess mugalai cuisine got its influence of use of poppy in breads and biscuits through Persian and the part of Europe closer to middle eastern region. In non veg muglai Korma in different parts of India , Khus khus is a very important ingredient for all gravy preparations. Also in dry fruit rich gravies (Both non veg and veg) it is an imp constituent with cashews, almonds and magaj seeds
In Rajasthan and MP which are largest producers of poppy seeds, they are used in mild non veg gravy. As in rajputana recipes Mohan maas which is a mutton delicacy made with milk, khus Khus is an important element which provides the maximum flavour to Mohan Maas
In western region they prepare khus khus parotha . In Gujrat they even make Khus Khus ladoo. whereas in Maharashtra during holi or gudi parwa they make karanji (sweet dish with desiccated coconut, Jaggery and Poppy seed) and anarsa during Diwali. Both are sweets in which khus khus is an imprtent ingredient, while part of Karnataka and Andhra border with Maharashtra they make poppy seed paysam, which is also a famous delicacy in south India. Also Anarsa is also an important part of Bihari and Tamilian food trail.
In western coastal region and central region khus khus roasted in oil with onion and fresh grated coconut used as a part of gravies mainly in non veg gravies, which provide a distinct flavour in Malwani, kolhapuri and Sauji recepies
In Bengal its the god of all spices, like in Bakura and Bardaman dictricts, poppy seed is used in part of all the gravies and also used in fried food. And in Bengal steamed khus khus paste with little salt , green chilies with mustard oil drizzled is a delicacy eaten with hot rice in harsh summer afternoon.
In Bihari, Oriya and Bengali Non veg gravy preperation poppy seeds are soaked in luke warm water with equal amount of yellow or black mustard seed and green chilies to make a paste to be used in different gravies. Posto sorshe Ruhu curry is still a hit in undivided Bengal Peninsula (Orissa/Bihar/Jharkhand and Bangladesh)
I guess we all Indians are obsessed with poppy seeds as a savoury or as part of our day today curries and subji's :)
PS: Poppy is known as Khus Khus or posto (Bengali)
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