Poppy Seed Potatoes Recipes

Steps:

• Place poppy seeds into a food processor and process until seeds are ground, about 1 minute.
• Mix poppy seeds with 3/4 cup sugar, 1 tablespoon melted butter, lemon juice, and hot milk in a bowl; stir to combine. Cover poppy seed filling and refrigerate while making bread (filling will set up and thicken as it chills).
• Mix yeast with water and 2 tablespoons sugar in a small bowl. Allow to stand until the yeast forms a creamy layer.
• Whisk flour with salt in a bowl; use a pastry cutter to cut 1/4 cup butter into the flour mixture until the mixture resembles coarse crumbs.
• Pour yeast mixture and egg yolk into flour mixture and stir to make a soft dough.
• Turn dough out onto a floured work surface and knead until smooth and slightly springy, about 5 minutes. If dough is too sticky, knead in more flour, about 2 tablespoons at a time.
• Cut dough into 2 equal pieces. Roll each piece out into a 12x16-inch rectangle.
• Spread half the poppy seed filling over each rectangle, leaving a 1-inch border. Fold the 1-inch border back over the filling on all sides and press down.
• Pick up the shorter side of a dough rectangle and roll it like a jelly roll; repeat with second rectangle. Pinch ends together or tuck ends under to prevent filling from leaking out.
• Line a baking sheet with parchment paper; place rolls seam sides down on the baking sheet and allow to rise in a warm place until doubled, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Beat egg white in a bowl until frothy; brush the rolls with beaten egg white.
• Bake in preheated oven until dark golden brown on top, 30 to 40 minutes. Remove from oven and cover rolls with a clean kitchen towel until cool to keep crust soft. Cool completely before slicing.

Steps:

• Heat the oil in a pot and fry the onion and cumin seeds till they start to pop.
• Add the garlic and turmeric a give a quick stir.
• Reduce the heat to medium and add the potatoes and chili, and black pepper; fry for 3 minutes.
• Reduce heat to low, cover the pot and allow to cook for 30 minutes stirring every 5 minutes.
• Add the poppy seeds, cook for 10 minutes.
• Season with salt.
• Serve with any curry as a side dish.

Steps:

• Heat a pan on medium heat, add poppy seeds and reduce heat to medium-low.
• Carefully roast them until they are just a shade darker.
• Remove from pan and cool.
• In same pan, heat oil and add the mustard, fennel, cumin and onion seeds.
• When they turn color, add the chillies and allow them to just blacken (but not burn, as that would impart a bitter taste).
• Stir in the turmeric powder and immediately potatoes and salt.
• Stir thoroughly and add the warm water (you may need to add more, but start with small quantities and add as you go along).
• Cover and reduce to low heat.
• Cook for a further 15 minutes until potatoes are tender.
• Grind the cooled poppy seeds using a coffee grinder or mortar and pestle.
• Stir the ground seeds into the potatoes - it will form a thickish paste which will adhere to the potatoes.
• Continue to stir under medium heat if there is too much water, until you reach the desired dry-ish consistency.
• Goes well with pooris or chapatis.