Sneha's Recipe: Poppy seeds

This Ginger Vadi / Alepak is popular in Maharashtra made during winter as a nutritious candy treat that aids in digestion and helps fight cold and cough. These turned so delicious and everyone loved it. These will last for 3 - 4 weeks on the pantry shelf.
Cup Measurement = 250Ml
Ingredients
100 Grams Cleaned & Peeled Ginger - chopped
¼ Cup Poppy seeds
½ Cup Almonds
250Ml Milk
1 Tablespoon Desi Ghee
Granulated Sugar - see method
Pinch Of Salt
Method

Granulated Sugar is measured after grinding.
Soak the almonds and poppy seeds separately in hot water for 6 hours
Then strain the poppy seeds with a fine mesh strainer
Peel the almonds and grind the poppy seeds & almonds together with little milk to form a fine paste
Grind the ginger without adding any liquid to a fine paste. Remove this into a cup how much is the ginger double the quantity granulated sugar.
Grind the poppy seeds & almonds in milk to a fine paste. Remove into same cup. How much is this quantity equal amount granulated sugar.
Wash the blender jar in the remaining milk.

In a heavy bottom pan add a tablespoon ghee add the ground ginger and poppy almond paste sauté for a minute or two on low flame. The ginger will start to release an aroma.

Then add the sugar and washed mixer jar with milk , a pinch of salt.

Stir continuously on low flame.

When it stars to leave the bottom of the pan and starts to form a ball in the center.
Test take a bowl of water add a teaspoon of the mixture when it forms a soft ball then it's ready.

Remove into a greased tray and flatten it evenly with a greased butter paper. When still hot cut the vadi into shape you want.

Then let is cool for at least an hour then cut on the lines and Enjoy!!

Labels: Ginger, Poppy seeds, Almond, Sugar, Vadi, Sunday Funday, Root Vegetables, Candy

For Sunday Funday we are sharing recipes made with "Root Vegetables"

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Sneha's Recipe: Ginger Almond & Poppy Seed Vadi

Amy's Cooking Adventures: Roasted Beet Galette

Sid's Sea Palm Cooking: Roasties

Mayuri's Jikoni : Arbi Ka Paratha

Food Lust People Love: Chantenay Carrot Ginger Soup

Karen's Kitchen Stories: Parsnip and Leek Soup with Cumin and Mustard Seeds

Making Miracles: Sweet Potato Shepherd's Pie

Mildly Indian: Alu kangmet |Manipuri potato mash

This is a chicken dish in white gravy, hence it is called White chicken. It can be made with boneless or with bones, it will still taste delicious. I, have used chicken with bones and this dish was too yummy. Its a very rich gravy made of yogurt, poppy seeds, cashewnuts and cream. It's a Mughlai cuisine and makes a fantastic party dish and mildly spiced.

Ingredients

½ kg Chicken - cut into medium pieces
2 Medium Onions - sliced
4 Tablespoons Heaped Yogurt - beaten
3 Long Green chillies
2 Tablespoons Ginger Garlic paste
Salt
2 Tablespoons Fresh Cream
12 Whole cashewnuts
1 Tablespoons Poppy seeds / Khus Khus
¼ Cup Warm Milk
Whole Spices

1 Bay leaf

1 Big Brown Cardamom

2 Green Cardamoms

2 Cloves

2 Black peppercorns

1 Teaspoon Cumin seeds

1 Stick Cinnamon
Oil as required
Method

Marinate chicken in yogurt, ginger garlic paste, salt and keep aside for half hour.

Soak the cashewnuts and poppy seeds in ¼ cup warm milk for at least half hour. Then grind this to a fine paste with the milk. Keep aside.

Saute the onions in 2 tablespoons oil, till then turn light pink then add all the whole spices and green chillies saute till the spices release an aroma ( do not brown the onions or else the color of the dish will change). Let this cool completely then grind it to a fine paste with little water.

Saute the marinated chicken with 2 tablespoons oil on high heat till chicken becomes soft for 10 mins. Add the ground onion and spice paste and saute till oil surfaces. Add the cashew and poppy seeds paste and stir till well incorporated and on low flame let it simmer for 10 minutes or till oil surfaces and chicken is done.

Keep giving it a stir after every 2 minutes or else it will burn at the bottom of the pan. Drizzle a little cream.