Thursday, May 25, 2017

OPOS South Indian Veg Thali | OPOS Recipe

Here long weekend,So prepared southindian veg full meals and served it in banana leaf.Kids are enjoyed to eat in banana leaf.

I prepared Drumstick mango sambar,Dal Rasam,Carrot Poriyal,Raw Banana Poriyal,Coconut Pachadi ,Paruppu Payasam,Pepper Vada and Appalam.

All recipes are tried in OPOS except Coconut Pachadi,Rice,Vada and Appalam.

Drumstick Mango Sambar 

Refer OPOS raw mango sambar.i add extra one veg that is drumstick.

Dal Rasam 


Layer 1 : Add 2 tbsp tamarind paste,chopped 1 tomato,2 tsp rasam powder,salt,1/4 tsp turmeric powder,2 cups water,1 tsp ghee.

cook at high flame for 1 whistle.

Release pressure add curry leaves,chopped coriander leaves,hing and dal cooked water  and poured the tadka (tadka with mustard seeds and red chilli)

Carrot Poriyal

Layer 1 :1 tsp oil+3 tsp water,few curry leaves
Layer 2: chopped 2 cups carrot,1 slit green chilli,salt

Cook at high flame for 1 whistle.
Release the pressure and add the grated coconut and tadka(Tadka with mustard seeds and red chilli)

Raw Banana Poriyal 

Peel  and chopped the raw banana from 2 medium sizes

Marinate the raw banana with 2 tspsambar powder, 1 tsp tamarind pulp and salt for 15 mins.after 15 mins it oozes out water

Layer 1 : 3 tsp oil+few curry leaves +1/2 cup chopped onion

Layer 2 :add the marinated veggies along with water.

Cook at high flame for 1 whistle.Release the pressure,transfer to kadai saute it for 10 mins and add the grated coconut,tadka (tadka with mustard seeds and red chilli)

Paruppu Payasam

Dry roast the 1/4 cup moong dal until the dal turns golden brown.
Layer 1 : Add the roasted dal+1 cup water+2 tsp ghee

Layer 2 :In a small bowl add 1/2 cup jaggery and 2 tbsp water.Kept in top of the dal.

Cook at high flame for 3 whistle.Release the pressure ,Take out the jaggery bowl.

Mash the dal,add the strained jaggery water, 1/4 cup thick coconut milk,1/8 each (cardamom powder&ginger powder).Mix

Finally add ghee roasted coconut pieces and cashews.

Coconut Pachadi
*Grind the 1/4 cup grated coocnut,1 green chilli to a smooth paste by adding 2 tbsp curd.

*Whisk the 1 cup curd with salt,Add the coconut paste and mix.Tadka with mustard seeds,hing,curry leaves and red chilli

Finally prepared Rice,Vada,Appalam and Serve !!

Sunday, May 21, 2017

OPOS Dulce De Leche | Homemade Dulce De Leche |OPOS Recipe

 Making Dulce de leche is lenghthy process so i always lazy to make it.After saw the video in youtube tried it.So happy with the result.Its ready in just 30 mins.

Sweetened Condensed milk - 1 tin (400 gm)


*Remove the label from the tin.

*In PC ,Place the tin and filled the water with half of the tin thats 2.5 cups to 3 cups water.
*Cook in high flame for 30 mins.Ignore the whistles.dont count the whistle for this recipe.Only time will be noted.

*After 30 mins,switch off the flame.Once the pressure settled open the lid .

*Pls dont open the tin till its hot,may be it burnt your hand.Once the tin is completely cooled open and enjoy it.

Tuesday, May 16, 2017

OPOS MysorePak | OPOS 6 mins Mysorepak | OPOS Recipe | Diwali Recipe

Mysore Pak is popular sweet in south india.I already posted mysorepak in my tamil pak in traditional method.But this one is OPOS method.Recipe is adapted from here.

Sugar syrup is very important for mysore pak else we wont get right texture.For OPOS the founder suggests 2L PC but i have 5L and  3L PC only.3L Pc is not working so i used 5L only for all OPOS cooking.

First Standardised your cooker.Add 1/4 cup water in 2L PC.cook it high flame.You will notice that first whistle will come with 1 or 2 mins.Its right to continue your cooking.

So i add 1/2  cup water in 5L Pc.i Got fisrt whistle 1.36 mins.So i got confidence to cook .

U will notice that 1/4 Cup water in 2L PC and 1/2 cup water 5L PC.So the time will varries.

First time i tried mysorepak it is utterflop.i confused where i went wrong.And again again i saw the recipe in youtube channel i realised my mistake thats i measured the all ingredients in measuring cups.its utter flop.

so you always measure the ingredients in weighing scale.then tried and success in my a days i make the sweet in OPOS.

Sugar syrup in OPOS is little strick .so once u learnt the all lessons in OPOS try this sweet otherwise dont.

Also i want to tell onething first time i tried with 60 ml water for 1 cup sugar for syrup in5L PC.after i got the 2 whistle i got the burnt smell.i confused but next time i add 120 ml water for 1 cup sugar in 5 L PC.and i go by the 8 whistle for single syrup consistency.

In 2 L PC  60 ml water for 1 cup sugar , at the end of 4 th whistle  u will get soft fudge,5 th whistle u will firm and 6 th whistle u will get the traditional one.

And also make sure you will roast the besan and sieve it will .Its a mandatory step .

Now let us know how to prepare.

Preparation time : 10 mins
Cooking time : <10 mins
Makes : 8 Medium pieces


I tried in 5L PC so doubled the water quantity.If u try in 2 L PC then 60ml water is enough.

Besan/ Gram Flour / Kadalai Maavu -1 cup (100 gm)
Sugar - 1 cup (200 gm)
Water -120 ml
Ghee - 1/2 cup(100gm) + 1 tbsp


*Take the all ingredients and measure in weighing scale.dont use measuring cup.

*In 1 tbsp ghee roast the besan until you will get nice aroma.take care not to burnt it.
*In 5 L PC add the sugar and water .cook at high flame for 8 whistle.
*After 8th whistle ,switch off the flame,release the pressure.You will get single syrup consistency.
*Add the sieved besan,mix it without any lumps.
*Then add the ghee.mix and mix.
*Immediately pour the mixture in greased pan.
*once it warm cut into pieces.
*Voila your mysore pak is ready to taste.

How to find the flour is roasted ??
*While roast the flour add any nuts cashew/badam.roast it in medium flame while the nuts change the colour into golden brown then you will find that your flour is roasted well.The tips work wells for all kind of flour.
Saw this tip in OPOS group.

*Dont try this sweet without weighing scale else u will end up with in crumble mixture or burnt syrup.

Saturday, May 13, 2017

OPOS HSB Kurma | Side Dish For Roti | OPOS Recipe

 HSB (Hotel Saravana Bhavan) Style kurma made in OPOS method.It can be prepared in 6 mins in busy morning days.I used only 2 tbsp water,can u believe ??

Preparation Time : 15 mins
Cooking Time : 6 mins
Serves : 4


Chopped Onion -1 cup
Chopped Tomato - 1 cup
Chopped Mixed Veg - 2 cup
Milk -1 cup
Turmeric Powder -1/2 tsp
Ginger garlic paste -1 tsp (Recipe will update soon)
Salt -to Taste
Ghee ˙.-2 tsp
Water -2 tbsp
Bay leaves -2
Cinnamon stick -1 small

To Grind :

Grated Coconut - 1/3 cup
Cashew -8
Poppy seeds -1 tsp
Fennel seeds -1 tsp
Coriander Powder -1 tsp
Red chilli powder -1/2 tsp
Green chillies -2


*Grind the ingredients given under "to grind" to a fine paste by adding little water or yoghurt.

*In PC add water+ghee and whole garam masala.
 *Layer 2: with chopped onion and tomato.
 *Layer 3 : add mixed veggies ,GG paste,Salt,Turmeric powder and coconut paste.
 *Cook on high flame for  6 whistle.
 *Once the pressure settled mix with milk.
*Serve the kurma with roti.


*I used Carrot,Beans,Kholrabi and fresh green peas.

Thursday, April 20, 2017

OPOS Ghee / OPOS Recipe

Can you believe you can made ghee in pressure cooker.Yes,now-a-days making ghee at home is never a tiring process.After 2 trials i got this golden beauty.

First 2 attempts i got burnt ghee becoz i went to 8 whistle at first time.Then second time i went to 7 whistle.I dont know where i went to wrong.

Then again saw the method in youtube i realized my mistake ,that is i used 500 gm butter and used 5L Pc.

3 rd time,when i got 5 whistle and crackling sound,switch off the flame.Got the beautiful golden ghee.

Recipe Source : Here

Salted Butter -500 gms
Drum stick leaves -1 tbsp 

Curry leaves - few.


*In 5L pc add the butter directly from the fridge.Above butter put the curry leaves or drumstick leaves (I forget to take the pic when i add drumstick leaves).

*Close the lid and put the weight,cook on high flame .After you got 5 whistles and also hearing crackling sound,switch off the flame.

*Release the pressure now you got beautiful ghee.

*Once it cooled ,strained it !!


*If you are using 2L PC and 250 gms butter then you will end up with 8 whistles.

Friday, April 7, 2017

Homemade Sambar Powder | Sambar Powder Recipe

When i visited to india last year ,i prepared sambar powder in bulk and packed it in 1/2 kg in individiual pack it for long shelf life.

Now let us know what are the things we need to prepare.Also i add kashmiri red chilli for bright colour.


Coriander Seeds - 1/2 kg
Dry Red chillies  -1 kg
Kashmiri Red chillies -1/4 kg
Channa Dal(Kadala Paruppu) -1/4 kg
Tuvar Dal(Thuvaram Paruppu) -1/4 kg
Pepper(Milagu) - 125 gm
Urad Dal(Ulutham Paruppu) - 25 gm
Fenugreek Seeds(Vendayam) -125 gm
Sticks of Turmeric (Virali Manjal )- 1/4 kg
Cumin seeds(Jeera) - 1/4 kg
Raw Rice (Pacha arisi)-25 gm(optional)

*Dry the all ingredients in direct sun light for 2-3 days.Mix it all ingredients and grind it in  a mill to a fine powder.

*Then spread it in a plate to cool the powder and stored it in a ir tight container.

*Always use dry spoon while handling the powder.

Monday, April 3, 2017

OPOS Raw Mango Sambar | OPOS Recipe

 Can you believe that sambar is ready in 10 mins.On busy morning time OPOS is very helpful for me to prepare food.

I will share my all recipes one by one in OPOS cooking.Sometimes i stored cooked dal in freezer and used it later for quick cooking.If you dont have precooked dal then soak the dal for atleast 15 mins and go further more whistle or time for cooking.

You can find the recipes in youtube OR join in FB group here.


Precooked Dal -1/2 cup
Tamarind Paste - 2 tbsp (I used oposed tamarind paste)
Onion -1 (chopped)
Tomato -1 (chopped)
Sambar Powder -2 tsp (I used homemade,share the recipe soon)
Slit Green chilli -2
Curry leaves - few
Chopped Coriander Leaves - 2 tbsp
Turmeric Powder -1/2 tsp
Raw Mango - 8 pieces
Salt - to taste
Premade Tadka - 1 tsp
Ghee -1 tsp (Used oposed ghee)


*In PC first add ghee,1 cup water, chopped onion,tomato,curry leaves,green chillies,cooked dal,tamarind paste,salt,turmeric powder,sambar powder, and salt .

*Dont mix it,just add them.

 *Followed by in seperate vessel i kept the mango pieces.Cook at high flame for 2 whistles.
 *After 2 whistle switch off the flame,else it will be burn.Release the pressure.
 *Now mix it with cooked mango and ajust with required water.
*Then add the chopped coriander leaves and premade tadka.

*You can add your fav veggies.

*If you dont have precook dal then soak the dal for atleast 15 mins and layer with above onion and tomato.In that case add more water too for cook the dal.

*If you dont have premade tadka then made fresh temper with oil,mustard seed,urad dal,hing and curry leaves.