Ground poppy seeds, called Khas-Khas/Khus-Khus or Post in Hindi, are used in many curries to make the sauce rich and thick. Once ground, they are a little oily, just like sesame seeds. I sometimes add them (white ones) to rich curries, as this one Dum Aloo, and in things like Naans (dark ones), but usually forget to write them in the recipes, DOH! I also make delicious fudge like milk sweet with them, my mum?s recipe; Post Burfi or Post Burfi, quick version.

My question is this; how many of you use them in your cooking and in what dishes.

i use them in kormas and other rich dishes... but to be truthful i dont use them that often. one thing i find myself using quite a lot of lately are kalonji seeds.

I cook poppy seeds on its own following my Mum's recipe =

Soak the poppy seeds in water (2-3 hours) after which make a thick paste of it.

In a karai or wok heat small amount of ghee (or oil)add about 3-5 methi (fenugreek)seeds, fry f. seeds till brown.

Now add the poppyseed paste , turmeric powder, coriander and zeera powder (in small quantities) and fry for a bit. Add water and salt.

I like its taste, it is different.

Very interesting Rajneesh. Is it a soup? Has it medicinal purpose/value?

Yes it is a soup Mamta and is highly nutritious not sure abt medicinal properties. We used to have it during winters in India but here we can have anytime as it is winter almost throughout the year :).