Mutton Posto (Mutton with Poppy seeds) |
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Oct 6th, 2005, 20:46
| #16 |
| The only one of its kind  Join Date: Sep 2004 Location: Trivandrum,Kerala,India,Malaysia,Singapore
Posts: 531
 | help how can i get the poppy seeds it is not avialable in our supermarckets in kerala , can i try with cannabis seeds 
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Oct 6th, 2005, 22:11
| #17 |
| Maha Guru Member Join Date: Sep 2005 Location: India
Posts: 5,571
| The seeds The seeds you have mentioned are to be shunned as they result in head ache? By the way was your question out of academic interest or something else? |
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Oct 7th, 2005, 19:17
| #18 | |
| The only one of its kind Join Date: Sep 2004 Location: Trivandrum,Kerala,India,Malaysia,Singapore
Posts: 531
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Oct 8th, 2005, 01:56
| #19 | |
| Bulk Carrier  Join Date: Dec 2004 Location: Chennai
Posts: 1,846
| Quote:
Andhra cuisine also uses poppy seeds for some dishes...they are called gasagasalu in telugu.
__________________ ...and I took the road less travelled. | |
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Oct 9th, 2005, 14:08
| #20 |
| Maha Guru Member  Join Date: Aug 2001 Location: Southampton UK
Posts: 1,866
| jyoti I cooked it a couple of days ago. I ground up the poppy seeds and cashew nuts in a spice blender and then added the water to it. For some reason the meat turned out a bit tough - either it was tough meat to begin with, or I undercooked it slightly. I used a karai dish but next time I think I'll use a casserole and cook it slowly in the oven, as I do for dum gosht. The dish had a slightly sweet taste, unlike anything else I cook, and I served it with a Gujarati green bean dish and plain basmati rice. The verdict from my wife was very favourable so it goes on our regular list of meals. Many thanks for the recipe.
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Oct 10th, 2005, 10:51
| #21 |
| Maha Guru Member Join Date: Sep 2005 Location: India
Posts: 5,571
| Dear Alan, Happy to know you & yuor wife liked the dish. Yes it should be cooked in a covered pan for the meat to cook properly. Many people do a shorcut of first pressure cooking the meat with a small piece of Giner & a whole onion. Then reduce the stock & use it in the later phase. Like Gujratis Bengalis do like their food a bit sweet. I guess you cooked the beans with Garlic, is it so? Thinking of writing about the world of Biriyanis & Pulaos. Good Day to you & all. |
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Nov 12th, 2005, 21:11
| #22 |
| barefeet indian  Join Date: Oct 2004 Location: India
Posts: 565
| jyotirmoy, mutton posto on the stove as i write. so far so good. will report after i wake up from the hangover tomorrow.  |
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Nov 12th, 2005, 22:16
| #23 |
| barefeet indian Join Date: Oct 2004 Location: India
Posts: 565
| excellent! excellent! my baby's response: "bujhle, bapar ta na ekke bare jome gache." i don't know how you tranalate that in English. please help! |
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Nov 14th, 2005, 09:58
| #24 |
| Maha Guru Member Join Date: Sep 2005 Location: India
Posts: 5,571
| Happy to know about the outcome. The translation is practically impossible. The closest you can come to "jome gatche" is "has jelled" but not is far away from the actual meaning. Regards. |
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