Paneer sandwich

I am fond of sandwiches. I love paneer .

This evening i had a craving for a paneer sandwich. I have never made a paneer sandwich before at home.

So i googled a lot of recipes and came up with this recipe based on what i had at home!

This is one of the best sandwiches recipe i have ever had.

The best part is, you can still use the same filling for stuffed parathas!

So here is the sbs for this recipe .

Take 100 g paneer and crumble it in a mixie. Add 1/4 tsp each( cumin powder, coriander powder, dry mango powder, salt, red chilli powder)2 big pinches garam masala, 1 tbsp curd.

Mix everything well.

Take 2 slices of bread. You can spread any chutney / thokku of your choice then keep a cheese slice above. I had only a cheese slice so kept it directly without any chutney below.

Add slices of onions and capsicum. Avoid tomatoes for this sandwich. This gives a fantastic taste.

Finally add the paneer filling . Place it in a sandwich maker/grill toaster for further cooking .

Once its done eat it the way it is or with sauce/ketchup.

Yummiest sandwich ready!


OPOS Papaya Subji

We ordered a papaya to eat from big basket. It is one of the fruits with lot of fibre content and very good for health. Unfortunately even after a week it wasn’t fully ripe when we cut it.

We din’t know what to do with a raw papaya which had ripened very little. We couldn’t throw it away.

So we thought for a while and browsed the net for suggestions and we finally decided we will do a subji to go with rotis.

Adapted this recipe from vaah chef!

It was one of the best subjis we have ever had! Trust me on this.

METHOD COURTESY: Mr. Ramakrishnan

Preparation :

Dry roast and grind – 2 tbsp peanuts, 4 red chillis, 1 tsp each ( cumin seeds, white sesame seeds) 1 tbsp desiccated coconut .

In a 2 litre pressure cooker,

Layer 1 : 1 tbsp oil ,1 tbsp water

Layer 2: Chopped onions and tomatoes 1/2 cup each arranged half on each sides of the bottom.

Layer 3: 2 cups chopped papaya

Layer 4 : 1 inch grated ginger, 1 tsp each ( salt, coriander powder), 1/2 tsp cumin powder , 1/4 tsp each (turmeric powder, chilli powder, garam masala) , 2 tbsp ground powder, 1 tbsp chopped coriander leaves.

Layer 5 : Tadka of 1/4 mustard seeds, 4 cloves of garlic chopped, 1/2 tsp channa dal, few curry leaves.

Close the lid with weight . Cook on high flame for 2 whistles or 5 minutes whichever is earlier.

Let the pressure settle itself .

Open and mix well and serve with hot rotis.

Yummiest subji ready!

This tastes equally good with rice too.

One Fantastic cookbook on its way!

As most of you would have noticed , i would have put recipes of Bhavani Ganesan mam in my blog! One of the most sought after person in our group UBF and OPOS school for her fantastic authentic recipes!

There is magic in all her recipes! You follow it to the T , you will know you are gonna get praised by everyone around you.

Now the good news is she is releasing her cookbook soon in amazon kindle and it’s a great opportunity for all of you to try out her recipes and have it as a treasure for the rest of your life .

Here is the cover title . Will keep you all updated with the link of amazon for the book soon! Keep watching this space !

Gobi 65

Me and my dad love this combo a lot! Bajjis(fritters) with curd rice! And my mom makes the yummiest bajjis!

Bajji with curd rice combination is regular for dinner at our place!

Here is one very tasty and easy gobi 65 recipe. You can have it as a snack or with curd rice!

Preparing the cauliflower:

Take 1/2 of medium sized cauliflower, cut it into florets.

Boil water in a vessel with a pinch of turmeric and salt.

Once it starts boiling, switch off the stove . Add the florets and keep the vessel closed for 10 minutes.

Drain and keep it aside.

In a vessel ,

Add 2 tbsp thick curd, 4 tbsp cornflour and 3 tbsp all purpose flour/maida, 1 tsp salt, 1 tsp red chilli powder, 1/2 tsp ginger garlic paste and pinch of cooking soda. Mix well and add very little water if needed to get a thick batter consistency which will coat the florets.

Now add the florets to the thick batter, coat them nicely on all sides and deep fry it in hot oil.

Yummy gobi 65 ready!!

OPOS Strawberry Jam

Who doesn’t love jams here!?

I love eating jams with bread, buns, roti, pooris etc etc !

Personally i am a big fan of strawberries! I can have anything with strawberry.

This recipe is such an easy jam and very tasty. Best part is you don’t have to add any preservatives.

One thing is that since it is being cooked in a cooker , there is a lot of spewing and it becoms little messy! But totally worth it.

Time taken is just 15 minutes.

METHOD COURTESY : Mr. Ramakrishnan

The most important thing is to pick out good strawberries. It needn’t be all that sweet , but make sure it is not very sour.

I bought 3 packs of strawberry from Big bazaar, Express avenue mall .

I always keep forgetting about it and i end up seeing mould in strawberries if i forget to do something with it and leave it in the fridge for a few days.

Thank god I remembered after 3 days that i need to try this jam and took it out from the fridge.

I had to discard few pieces and then i weighed the remaining after chopping the stem.

I had around 460g of strawberries.

So this is what i did .

Took half from it and pureed it into a semi solid consistency using a mixie.

Most important point to be noted is you must use only a minimum 5 or 6 litre tall cooker as there will be a lot of spewing .

I took my 6 litre tall cooker, added the puréed strawberries as the first layer .

Then remaining strawberries chopped as the second layer.

1 big apple peeled and chopped ( the natural pectin source which gives the glossy finish)

Measured 300g sugar as the topmost layer.

Before closing the lid , i added juice of 1 lemon.

I Closed the lid with weight . Then switched on my induction stove and kept it at 700 watts. ( medium flame in gas stove in the big burner)

Set a timer for 15 minutes. Don’t bother about whistles. Switch it off after 15 minutes.

Let the pressure settle itself. Let the jam settle for 24 hrs inside the cooker which is closed with the lid and weight put.

Then refrigerate it in a glass bottle .

Yummy strawberry jam ready !

Please use the exact quantity of things mentioned to get a similar consistency.

OPOS Venn Pongal, OPOS Chakkarai Pongal, OPOS 7 Curry Kootu and Medhu vadai

Here is a single post containing the recipes for venn pongal, chakkarai pongal , 7 curry kootu and Medhu vadai.


Here is the link for millet Venn pongal from my archives! One of the best recipes given by RK sir ! I replaced rice with millets . You can find the link here . You can use any millet or raw rice dry roasted and ground to grits in a mixie or readymade broken raw rice grits available in the store.

Here is another quick and easy method of ven pongal by RK sir .

Venn pongal

In a 2 litre cooker,

Add 3 tbsp ghee,1/2 cup raw rice, 1/4 cup moong dal,1/2 each ( tsp cumin, crushed pepper) , 1 tsp chopped pepper , 2 cups water. Close the lid with weight and Cook on high flame for 4 whistles,. Let the pressure settle . Add 1/2 cup cold water and 1 tsp salt and mix well. Garnish with cashews .

Here is another amazing 6 minute chakkarai pongal recipe given by RK sir.

It is such an easy method and it tastes awesome. This recipe is a keeper.

In a 2 litre pc,

Add 3 tbsp ghee, 1/2 cup raw rice, 1/4 cup moong dal, 1/4 tsp cardamom powder, 1 cup milk and 1 cup water, close the lid with weight and cook on high flame for 4 whistles. Let the pressure settle . Mix 1 cup grated jaggery, 1/8 tsp salt, 1/2 cup cold water. Mix well and garnish with cashews and raisins fried in ghee.

Here is the 7 curry kootu/ 7 thaan kootu recipe given by RK SIR.

This is another keeper .

Here is the video link for the recipe.

Recipe how we did it,


Roast in little oil – 1.5 tbsp coriander seeds, 1/2 tbsp each (channa dal, urad dal, cumin seeds) 3 dry red chillies and 1.5 tbsp grated coconut and cool and grind into a fine powder.

Take 1 tbsp tamarind paste, 1/2 tbsp plus 1/4 tsp salt , 1/4 tsp each (turmeric and asafoetida) and add the ground spice power to this and mix well.

Mix in 2 cups starchy vegetables to this paste. I used raw banana, potato and colocasia .

In a 2 litre pressure cooker ,

Layer 1 : Add 1/4 cup water , 1 tbsp coconut oil ,

Layer 2: 1 cup of mixed desi vegetables covering the bottom completely without any gap ( I used broad beans, ash gourd, pumpkin, brinjal )

Layer 3 : Add the spice mixed vegetables

Close the lid with weight and cook on high flame for 6 minutes .

Switch it off and let the pressure settle.

Open and add 1/4 cup tuar dal cooked along with water for the necessary consistency and tadka of mustard , 2 red chillies and curry leaves.

We added dal because my dad likes it that way.

It is optional. If you omit cooked dal , reduce 1/4 tsp salt from the mentioned amount!

Yummiest 7 curry kootu ready!


Here is my video link for the vadai recipe.

Soak 1/2 cup urad dal plus 1/2 tbsp raw rice in water and soak it inside the fridge for minimum 2 hours and it shouldn’t exceed 3 hours.

Grind the dal plus raw rice in a mixie with no water initally along with 1 green chilli, few curry leaves, 1 inch ginger , 1/4 tsp salt into a fluffy consistency. If you find it little hard , sprinkle 1 tsp cold water in which you soaked the dal.

In your palm , spread water , add a little of the ground batter , with the help of water, shape it and make a hole in the centre and slide it carefully into the hot oil and cook well in medium flame till golden.

Always make sure you have an older experienced person near you if you are making it the first time.

Making Vadais are a bit dangerous . If the batter has lot of water, chances of it bursting is more. So make sure your batter doesn’t have lot of water while flipping it into the hot oil.

Happy pongal/ shankaranti/ lohri to all of you !

CHITVISH MAM’s Chakarai Pongal

Yesterday we wanted to try out Chithra Viswanathan mam’s recipe of chakkarai pongal which she posted recently in the OPOS group.

We tried half the quantity because we wanted to try it and we are only 3 people at home.

Mam mentioned we need to use a tall cooker. The only tall cooker we had was 6 litre so used that.

We had to go out . So we cooked it in the morning. Mixed it and kept it closed in the cooker itself with weight and came back in the evening and had it.

I must admit, it was just like kovil prasadham 🙏🏻😍 . Mandir ki prasad ! Soo tasty so divine ! Jaggery was just perfect.

After all whose recipe is that ! Those who all know her will completely agree with me!

This is a must try recipe.

When i mixed it after cooking it was watery. But when i came back in the evening. It was in the perfect consistency.

This measurement serves minimum 6 to 8 people easily.

I used readymade broken raw rice by mathura brand.

My suggestion is to use a minimum 4 litre tall cooker not a pressure pan for this quantity. 6 litre is the biggest allowed for this quantity.

METHOD COURTESY : Ramakrishnan sir


Recipe i followed

Preparation – dry roast 1/4 cup moong dal

In a 6 litre tall cooker,

Add 1/2 cup broken raw rice, 1/4 cup roasted moong dal, 1 cup milk and 2 cups water, 1 tsp ghee. Mix everything well.

In a inner vessel, add 1.9 cups of crushed jaggery and 1/4 cup water. ( when i calculated exactly it came to 1.87 cups, so i rounded it off to 1.9 cups! 1 to 2 tbsp less than 2 cups should do! )

Close the lid with weight and cook on medium low flame for timed 15 mins. I used 500 watts in my induction.

After pressure settles, remove the inner vessel, mash the cooked rice and dal and add the jaggery from the inner vessel.

Garnish with cashews and raisins roasted in ghee.

You can add pinch of cardamom along with jaggery if you prefer.

The pongal thickens after cooling completely.

Fantastic chakara pongal ready from chitvish mam !

Restaurant style Gobi Manchurian dry

I have successfully tried recreating a restaurant style veg fried rice with the help of RK sir.

And it had always been my wish to perfect a restaurant style gobi manchurian dry recipe so that i can make them together.

This time i searched and adapted Vaah chef’s recipe for it and it turned out fantastically.

I had 1/2 the flower of a medium cauliflower. So i used that. You can use a similar quantity.

Here is what i did,

First i blanched cauliflower florets in hot water.

Boil water in a stove. Add pinch of salt and turmeric. Switch off the stove. Now add the cauliflower florets inside and keep the vessel closed just for 5 minutes and not more. Drain and keep it in a vessel.


In another vessel, add 1/2 cup maida, 1/4 cup corn flour, pinch of salt and pepper, 1 tsp soya sauce and add necessary water to make a thick batter .

Add the batter to the cauliflower florets and coat them. Make sure each floret is coated well.

Heat oil and fry till crisp.

Keep it aside.


In a kadai, add 2 tbsp sesame oil , then 1 tbsp each finely chopped ginger and garlic. Saute well and add 1 green chilli chopped finely. Then add 1/4 cup of finely chopped onions( i used a mixture of normal onions and bulb of spring onions) . Saute until onions are pink. Add 1/4 tsp salt , then add 1/4 cup finely chopped capsicum, saute for 2- 3 minutes and 1/4 tsp pepper , 1tsp soya sauce , 1/2 tsp sugar, 1 tsp vinegar, 1 tsp green chilli sauce and 1 tbsp hot and sweet tomato ketchup/sauce in the same mentioned order.

Saute well and add the fried cauliflower florets. Mix well in heat so each floret is coated well. Then switch it off and finally garnish it with spring onion leaves.

Serve with yummy restaurant style fried rice or noodles or as a starter.

OPOS Carrot halwa

This is one of the best methods to make carrot halwa. All thanks to RK sir!

METHOD COURTESY : Mr.Ramakrishnan


Grate 250g carrots. Divide it into 2 halves. Add 1/4 cup unsweetened milk powder in one half and mix well.

In a 2 litre pressure cooker,

Layer 1 : 1 tbsp water

Layer 2 : One half of grated carrots which is not mixed with milk powder covering the base fully.

Layer 3 : The other half of grated carrots mixed with milk powder.

Layer 4: 175 g sugar weighed in a kitchen weighing scale.

Layer 5 : 4 tsp ghee.

Close the lid with weight. Cook on high flame for 10 whistles or 6 minutes whichever is earlier.

Switch it off and release the pressure manually by slightly lifting the weight with a spoon.

Open and mix well. Garnish with cashews and raisins before serving.

Best served with vanilla ice cream.

OPOS North Indian Style Mango pickle

There is always a fascination for north indian flavoured pickles among us South Indians.

I scanned various recipes in the net and settled with this one and regarding the spices.

It turned out sooo tasty and so good. Best part is , it is ready in just 5 minutes.

METHOD COURTESY : Mr. Ramakrishnan

In a 2 litre pressure cooker ,

Layer 1 : 1/4 cup sesame oil

Layer 2 : 500 grams chopped mangoes

Layer 3 : 5 tsp salt, 5 tsp red chilli powder ( i used 2 tsp deghi mirch powder out of that 5 tsp for the colour) , 1/2 tsp turmeric powder, 1/2 tsp asafoetida , dry roasted spice powder ( dry roast 1 inch cinnamon,2 cloves, 6 peppercorns and 1/2 tsp fenugreek seeds and grind it into a fine powder) , 1.5 tbsp crushed yellow mustard seeds. (Use only yellow mustard seeds)

Close the lid with weight and cook on high flame for 1 whistle. Release pressure immediately.

Open the lid mix well and let it cool and store it in a glass container.

This can be eaten with rice, rotis, pooris , theplas etc.

Yummiest mango pickle ready!

OPOS Brinji rice

Today when i got a mail from RAKS kitchen i opened it and i saw the recipe for today was brinji rice.

After seeing that i wanted to rewrite it in OPOS way and this is what i did. It was fantastic.

The original recipe called for jeeraga samba rice but i used normal ponni boiled rice.

METHOD COURTESY : Mr. Ramakrishnan

RECIPE COURTESY : Raks kitchen


Wash and drain 1 cup rice . No need to soak .

Grind 7 cloves garlic and 1 tbsp ginger and fennel seeds 1/2 tsp together.

In a 3 litre pressure cooker ,

Layer 1 : 1 tbsp oil + 1 tbsp water

Layer 2 : 1 big onion chopped in long slices and arranged in one half and 2 tomatoes chopped and arranged in other half.

Layer 3 : 2 cups vegetables chopped. ( i used peas, beans, carrots, potatoes and paneer cubes)

Layer 4 : Add ground paste, 2 slit green chillies, 1/2 tsp red chilli powder, 1/4 tsp garam masala, 1/2 tsp biryani masala ( i used sakti masala brand), 1/4 tsp turmeric powder, 1 tsp salt and tadka of 1 star anise, 2 cloves, 1 cardamom, 1/2 inch cinnamon, 1 bay leaf and 1/2 tsp fennel seeds in ghee.

Layer 5 : 1 cup washed and drained rice

Layer 6 : 1/4 cup mint leaves and 1/4 cup coriander leaves

Finally add 1 cup water from the sides without disturbing the layers.

Close the lid with weight and cook on high flame for 3 whistles or 8 minutes whichever is earlier.

Let the pressure settle by itself.

After opening, the top layer rice might look dry. Mix everything and keep it closed again with weight for 10 minutes.

Amazing flavourful brinji rice ready.

Serve it with onion raitha.

Chitvish mam’s no dal Emergency sambar

Life is always busy. With most of us working. The cooking expert or i can call her the new generation meenakshi ammal – Mrs.Chithra viswanathan mam or chitvish mam as she is fondly called gave this recipe in our OPOS fb group.

When she posts something there is no doubts in the recipe taste/outcome.

This recipe is one such amazing recipe which is made quickly and easily without DAL.

People who cannot eat dal due to gastric issues or other medical issues can have this tastiest sambar.

It can be had with both rice and tiffin items. So flavourful, so tasty .

RECIPE COURTESY : Chitvish mam

METHOD COURTESY : Mr.Ramakrishnan

Here are the measurements used :

In a 2 litre pressure cooker,

Layer 1 : 3 tbsp water +1 tsp oil

Layer 2 : 2 brinjals and 1/2 capsicum chopped and arranged in 1 half of the bottom and 1 onion chopped in long slices and arranged in other half.

Layer 3: thick Ground paste ( 2 small tomatoes, 3 tbsp coconut, 2 tbsp fried bengal gram(pottukadalai), 1 tbsp tamarind paste, 1 tsp salt, 1/4 tsp turmeric powder , 1 tbsp sambar powder , 1/2 tsp jeera, 6 curry leaves )

Layer 4 : tadka of mustard seeds, 1 red chilli , few curry leaves

Close the lid with weight.Cook on high flame for 3 whistles. It came within 3.5 minutes. I let the pressure settle itself.

Opened mixed it and added exactly 1.25 cups water. (Measuring cups)

Yummiest sambar ready…

This will become an everyday sambar ! You can also eat this with rotis! Soo yummm….

OPOS Lemon Pickle

When my grandmom came home, we gave her opos mango pickle to taste and she loved it.

Then she is having guests this week and she has asked me to make the mango pickle and lemon pickle for people coming this week!

And took RK sir’s lemon pickle recipe and made the lemon pickle. Followed it to the T.

My grandma said she wanted the lemon pickle less spicy and i used 3 tsp deghi mirch out of 6 tsp red chilli powder so that it is not that spicy and we get a lovely colour.

Now im yet to pack it and give it to her! Hope everybody likes it!!

RECIPE COURTESY : Mr.Ramakrishnan

Here is the layering pic ,

In a 2 litre pc,

Layer 1 : 1/4 cup sesame oil

Layer 2 : 500 g lemons deseeded and chopped into small bits

Layer 3 : 6 tsp each ( salt, coriander powder and red chilli powder) 3 tsp jaggery , 1 tsp each ( fenugreek powder, turmeric powder and asafoetida)

Close the lid with weight. Cook on high flame for 2 whistles. Release pressure manually. This happens within 5 minutes.

Mix well and store it in glass containers!

Yummy lemon pickle ready.

Serve it with curd rice, rotis, paranthas, pooris etc!

OPOS Thakkali Kurma

It is a weekend here and we just wanted to have idlis/dosas with some simple yet tasty side dish.

I was browsing through my favourite site raks kitchen and saw her tomato kurma, i wanted to rewrite that in OPOS method.

And tadaa, i had this wonderful tomato kurma ready in literally 4 minutes.

This serves 4 people.

Time of sauting is cut down here due to OPOS method.

Here is what i did.

METHOD COURTESY: Mr.Ramakrishnan

RECIPE COURTESY : Raks kitchen


Grind into a thick paste – 1/4 cup coconut, 1/2 tsp fennel seeds, 1 green chilli, 1 tbsp roasted bengal gram (pottu kadalai), 1/2 tsp sambar powder, 3/4 tsp salt, 1/8 tsp turmeric powder.

In a 2 litre pressure cooker,

Layer 1 : 1 tbsp water + 1 tbsp oil

Layer 2 : 3 medium size tomatoes chopped and arranged in one half and 2 medium sized onions chopped finely and arranged in other half.

Layer 3 : Ground paste

Layer 4 : Tadka of 1/2 inch cinnamon and 2 cloves in 1 tsp oil.

Close the lid with weight.

Cook on high flame for 4 whisltes.

Let the pressure settle. Open and mix well and add water according to your desired consistency.

Serve it with hot idlis/dosas.

Yummiest simple kurma ready.

Whole wheat samosas

Being a rainy weather in chennai , i wanted to eat hot samosas at home. So i started searching for different samosa recipes on the net.

Everything i saw was made using maida. I dint have maida today. But i thought why not try it with whole wheat flour.

We learnt the autolysed way of making whole wheat dough in our UBF group. And hence i thought ill use the same dough as the outer covering and make the filling using opos way!

METHOD COURTESY: Mr.Ramakrishnan

For the autolyzed dough, here are the step by step pics

Measure 175 grams water in a weighing scale. Add 1 tsp salt. TARE the machine. Add 250g atta ( i used normal ashirwad brand atta) . Mix all with a fork to get the above grainy texture. Keep it closed for 30 minutes. Finally after 30 mins mix it into a dough. There is no need of kneading here.

Here the water content differs according to the brand. Please refer to this video below to understand how much water has to be used for other brands.

attalysis dough

Now we need to prepare the filling.

In a 2 litre pressure cooker,

Layer 1 : 1/4 cup water

Layer 2 : 250 grams potatoes peeled and chopped into small pieces

Layer 3: 1/2 tsp each ( dhaniya powder and ginger garlic paste)

Layer 4 : Keep a small bowl with 1/4 cup peas.

Close the lid with weight and cook on high flame for 4 whistles. Let the pressure settle itself.

Open and remove the inner vessel and mash the potatoes below.

To the mashed potato , add 1 tsp amchur powder, 1/4 tsp each ( jeera powder, garam masala) 1/2 tsp salt, 1/8 tsp turmeric powder, 1/2 tsp red chilli powder and 1 green chilli finely chopped. Mix well and add the peas and mix well again .

Finally add a tadka of 1/8 tsp hing,1/4 tsp jeera seeds, 1/4 tsp saunf/fennel seeds , 1 tbsp raisins and 1 tbsp cashews in ghee to the potato mix.

Mix all and the filling is ready.

Now here are the step by step pics to make the samosas using dough and filling.

Take a small sized ball in the size of poori dough. Make it a proper round ( ignore the imperfect round above 😉) . Cut it into 2 halves. Make a cone using 1 half and insert the fillling. Seal it according to the way shown in the above picture.

Unlike maida covering sealing , you dont need water or maida paste here. If you press it well, atta stays intact.

Leave the samosas for 15 minutes before frying.

Finally deep fry them in oil in a medium-low flame till the bubbles subsides or you get the right golden colour.

Yummiest whole wheat samosas ready.

OPOS South Indian Wedding style veg pulao

This recipe is from my mom’s recipe collection!

If you are a south Indian or you have attended south indian weddings , They put a type of pulao/biryani during muhurtham. It tastes very good especially with onion raitha or any type of raitha along with chips.

This recipe is very similar to it and tastes simple and great.

METHOD COURTESY : Mr.Ramakrishnan


Grind 1/4 cup mint leaves , 4 green chillies, 8 cloves of garlic if small.. 4 cloves of garlic if very big. 1 cardamom, sounf/fennel seeds 3/4 tsp , 1 clove, 1/2 star anise, 1/4 cup coconut, 1.25 tsp salt into a thick fine paste with little water.

Soak 1 cup basmati rice for 1 hour minimum.

In a 3 litre pressure cooker,

Layer 1 : 1 tbsp ghee+ 1 tbsp water

Layer 2 : 2 onions chopped

Layer 3 : 1 tsp jeera , 1 bay leaf

Layer 4 : soaked and drained rice

Layer 5 : ground paste

Layer 6 : chopped 1 potato, 1 carrot, 1/4 cup peas , 10 beans, 1/2 cup cauliflower. ( Totally 1.5 cups of mixed vegetables) You can use paneer too.

Add few chopped coriander leaves.

Finally add 1 cup water from the sides without disturbing the layers.

Close the lid with weight and cook on high flame for 2 whistles.

Let the pressure settle itself.

Open mix well and serve with raitha and chips.

OPOS Babycorn pulao

This is one of my favourite recipes from sharmis passions website and here i have rewritten it in OPOS way!

This is such a flavourful recipe. I can just eat it by itself without any side dish.

RECIPE COURTESY : Sharmis passion

METHOD COURTESY : Mr.Ramakrishnan


Soak 1 cup basmati rice for 1 hour.

Grind the following into a paste
1 big onion, 1 tsp gg paste , 1/4 tsp turmeric powder, 1 tsp red chilli powder, 1 tsp dhaniya powder, 1/2 tsp garam masala and 1 tsp salt with 1 tbsp curd.

Marinate 1 cup babycorn chopped pieces in the ground paste for 10 minutes. (Chopped into small pieces)

In a 2 litre pressure cooker,

Layer 1 : 2 tbsp oil

Layer 2 : 1 cup onion chopped in long slices

Layer 3 : soaked and drained rice

Layer 4 : marinated baby corn paste

Layer 5 : tadka of 2 bay leaf , 2 cloves, 2 cardamom in 1 tbsp ghee.

Finally add 1 cup water from the sides without disturbing the layers .

Close the lid with weight and cook on high flame for 2 whistles.

Let the pressure settle by itself.

Open mix all and serve with raitha/side dish.

Yummy babycorn pulao ready!

Instant Jalebi

I have a fascination for jalebis. I love them for that sour taste of sugar syrup due to lemons.

I always thought making jalebis at home was a huge task until i came across this recipe from .

I tried making jalebis with milk packet/butter paper etc for making the cone.

I failed in all the attempts.

Finally i decided ill have the exact utensils to make the perfect jalebis.

So for making jalebis i bought the sauce dispenser .

You can also use the jalebi maker bottle which you get free when you buy instant mix.

Here is the photo for the reference.

Important point to be noted : Use only measuring cups. 1 cup = 240/250 ml

For making sugar syrup :

In a kadai , add 3/4th cup sugar and 1/3rd cup water. Keep in high flame and dissolve sugar. Once the sugar gets dissolved , turn the flame into medium and cook till you get 1 string consistency. It took around 5 and half minutes for me in a non stick kadai. Once it is done add 1/2 tbsp lemon juice and mix well and switch of the flame.

For the batter :

In a vessel, add 1/2 cup maida, 1 tsp corn flour, 1 tsp curd , 1/4 tsp plain vinegar, few pinches of yellow food colour , and 3/4 cup water . Whisk well till you get a creamy batter consistency.

Heat the oil. When the oil is heating, add 1/2 tsp eno fruit salt to the batter, mix well and pour it into the jalebi maker.

Here the most important thing to be noted is the type of vessel you fry jalebis in. If you use a kadai you wont get the shape because they sink down. Hence use only a flat pan to fry the jalebis.

See the picture below

Now fry till crisp and remove it and place it in paper tissues for few minutes.

Then dip both sides in the sugar syrup ensuring its coated well .. remove it from the sugar syrup and place it in a container. The jalebis shouldnt soak in sugar syrup. It should only be coated on both sides.

Make sure the sugar syrup is warm . Only then the sweetness gets absorbed by the jalebis. Once cold, absorption is prevented.

Finally you get amazing jalebis at home provided you follow the recipe to the T.

Curd Rice with tadka

Though making curd rice is the easiest. I am sure making a tasty curd rice does take a little effort and the right technique to get it perfectly.

It is during a potluck or a family lunch/dinner we make thalicha thayir saadham or curd rice with tadka recipe.

When a curd rice is so tasty, we don’t even need anything else to eat with it.

This is one such recipe which once you try will never try it any other way.

This recipe is adapted from cookingandme website.

Measure 3/4th cup rice and cook it for 6 to 7 whistles.

You can use broken raw rice too.

Mash when still hot and let it cool.

Take 1 cup thick yogurt and add 1/2 cup milk and beat well.

Make a tadka . – Heat oil and add mustard seeds, urad dal, channa dal and fry till golden . Then add asafoetida, red chillies /green chillies, grated ginger and curry leaves. Fry for few seconds and switch it off.

Add the tadka into curd-milk mixture.

Add mashed rice to this mix. Add 1/2 tsp salt and mix well.

Add lot of water to get desired consistency.

Fantastic curd rice ready !

I am sure this will be the tastiest curd rice you have ever eaten.

OPOS Carrot Curry

This is one lip smacking recipe from my mom’s recipe collection.

I tried this in OPOS way.

Outcome was just awesome.

METHOD COURTESY : Mr.Ramakrishnan

Here is what i did.

In a 2 litre pressure cooker,

Layer 1 : 1 tsp oil + 2 tbsp water

Layer 2 : 1 big onion finely chopped covering the base fully.

Layer 3 : 250g diced carrots

Layer 4 : 1/2 tsp each ( salt, red chilli powder, dhaniya powder) 1/4 tsp haldi 1 inch ginger grated

Layer 5 : Tadka of mustard, jeera, urad dal , curry leaves .

Close the lid with weight and cook on high flame for 2 whistles or 5 minutes whichever is earlier .

Release pressure manually. Open the cooker.

Finally add 1 tbsp roasted white sesame seeds and mix well.

You can serve this yummy curry with rice or rotis.