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TOo begin with, this is not the way the ingredient is spelt. But if we retain khus khus then we run the risk of compounding confusion. Poppy seeds also called khus khus (posto in Bengali) are used in many Indian recipes so we decided to err on the side of caution. There was a time when the daliya-lookalike Bulgar wheat was hard to get by and was considered exotic. It was more often than not encountered as a cold healthy salad. Nowadays it is available in many food stores and many friends using it have graduated beyond the salad. Ever since Yashwant Deshmukh, our psephologist friend who has settled in Dubai, shared with us the recipes of bisi bele hunna and pulihora prepared with khoos khoos, we have been itching to innovate on our own. Great for people who are on a restricted rice diet — fast to cook and good for you. Khoos khoos pulav Ingredients Khoos khoos (soaked in water as per instructions on the packet) 1 cup Vegetable stock (obtained from cubes) 2 cup Ginger-garlic paste 1 tsp Onion (small, chopped fine) One Red chilly paste (mild) 1 tsp Bell pepper yellow (diced) ½ Bell pepper red (diced) ½ Tomato (medium-sized, diced) 1 Cucumber (small, diced) ½ Fresh coriander chopped fine ½ cup Mace powder (optional) pinch Olive oil ½ cup Salt to taste Pine nuts for garnishing ¼ cup Method Heat olive oil in a pre-heated pan. Put in the bay leaf, and when it changes colour put in the ginger-garlic paste stir briskly for 15 seconds, add the onions and keep stirring. When it turns translucent, add the chilly paste — stir and add the khoos khoos. Pour the vegetable stock, add salt, bring to boil, cover and cook on a medium low flame till the moisture is absorbed. Sprinkle mace powder if using. Add the vegetables and coriander, turn lightly with the spatula to mix cover and wait for a minute before serving. Try this out with a bowl of curds. We bet you will not be disappointed.
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Food talk
Bay leaf One