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How to Use Poppy Seeds in the Kitchen
Poppy seeds have long been a staple in Indian cuisine, especially in sweet dishes. They not only enhance flavour but are also known for their digestive and stress-relieving properties.
With their mild flavour and crunchy texture, poppy seeds add a unique taste and appeal to recipes.
Additionally, poppy seeds have been traditionally used in remedies for ailments such as diarrhea and dysentery in both children and adults.
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Recipes:
Poppy Seeds-Banana Smoothie:
| Ingredients: |
| Poppy seeds |
½ cup |
| Bananas |
2 (1 for blending, 1 finely chopped for garnish) |
| Dry fruits chopped |
¼ cup |
| Dates finely chopped |
¼ cup |
| Milk |
2 cups |
| Cinnamon powder |
a pinch |
| Recipe: |
| Peel one raw banana and chop it finely. Set aside for garnish. |
| In a frying pan, dry roast the poppy seeds on medium flame for 3-4 minutes, stirring continuously. |
| In a blender, combine the other peeled banana, chopped dates, milk, and roasted poppy seeds. Blend until smooth and creamy. |
| Pour the smoothie into a bowl or glass. Top with the finely chopped banana, chopped dry fruits, and a pinch of cinnamon powder. |
| Serve cold or at room temperature. |
| This smoothie is not only delicious and satisfying for mid-meal or evening cravings, but it also helps relieve stress and may support better sleep, making it a great option for those dealing with insomnia. |
Poppy Seeds and Jaggery Pancake (Chilla):
| Ingredients: |
| Poppy seeds |
½ cup |
| Whole wheat flour |
1 cup |
| Jaggery |
¾ cup |
| Cardamom powder |
½ t.spoon |
| Water |
2½ cup |
| Recipe: |
| Dry roast the poppy seeds in a frying pan over medium heat for 4-5 minutes. Allow them to cool completely. |
| Grind the roasted seeds into a fine powder using a mixer jar. Sieve the powder to remove any fibrous residue. |
| In a mixing bowl, combine the poppy seed powder with whole wheat flour and cardamom powder. In a separate bowl, completely dissolve jaggery in 1 cup of water. |
| Add this jaggery water to the flour mixture. Whisk thoroughly to avoid lumps. Gradually add the remaining water to make a thick, pourable batter. Let the batter rest for 20-30 minutes. Stir again before using. |
| Heat a non-stick griddle or tava over medium flame. Grease it lightly with ½ teaspoon of ghee. |
| Pour a ladleful of batter onto the griddle and spread it evenly to about ¼-½ cm thickness. |
| Cook slowly until the surface is dry and the bottom is golden brown. Flip and cook the other side until fully done. |
| Serve warm with a glass of milk or a sweet drink of your choice. |
| This nutritious pancake is especially beneficial for elders and those suffering from insomnia. It also makes a wholesome option for breakfast or lunch, supporting overall health and well-being. |
Poppy Seeds Payasam:
| Ingredients: |
| Poppy seeds |
½ cup |
| Rice flour |
2 t.spoon |
| Milk |
1½ cup |
| Mix Dry fruit powder |
1¼ cup |
| Cinnamon powder |
a pinch |
| Nutmeg powder |
a pinch |
| Rock sugar |
3 t.spoon |
| Ghee |
1 t.spoon |
| Recipe: |
| Soak the poppy seeds in warm water for 20-30 minutes. After soaking, blend the poppy seeds and rice flour into a fine paste using a mixer jar. Add a little water if necessary for smooth grinding. |
| Heat ghee in a frying pan over medium flame. Add the poppy seed-rice flour paste and roast for 3-4 minutes, or until it turns light brown and becomes aromatic. |
| Gradually add milk and rock sugar to the roasted paste, stirring continuously. Cook for 10-15 minutes, adjusting the consistency to be semi-thick. Add the dry fruit powder, cinnamon powder, and nutmeg powder toward the end of cooking. Mix well. |
| Serve hot as a sweet dish for lunch or dinner. |
| This nourishing payasam is excellent for children and is also beneficial for older adults, especially those experiencing weakness or insomnia. |
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