Carrot Halwa (Gajar ka halwa) OPOS method

Would love to start the first recipe with a sweet.

Carrot halwa is one of my favourite sweets. I am sure there isn’t anyone who  doesn’t love that sweet.

I have always been used to the lengthy process of cooking the grated carrots in full fat milk till the whole halwa solidifies.

I remember waiting till the winter season to buy Delhi carrots to make yummy carrot halwa. After i got exposed to OPOS way of making sweets, i can bet even with normal carrots you get such amazing tasty halwa with just 4 tsp ghee !!! ( You heard it right )

RECIPE COURTESY : Mr.Ramakrishnan



250 grams grated carrots

200 grams sugar

1/4 cup milk powder

1/4 tsp cardamom powder

4 tsp ghee



Method :

In a 2 litre pressure cooker , add 3 tsp water , layer the grated carrots , add the sugar above the carrot, layer the milk powder above the sugar and 4 tsp ghee above the milk powder and finally add the cardamom powder at the top.

Close the lid. Put the weight immediately ( yes immediately and not the usual method of putting the weight after steam comes) . Place it in an induction stove at high .I placed it in 1100 watts. Few set it at 1200 watts depending on their Induction stoves.

Now count 10 whistles and switch off immediately after the 10th whistle. Release pressure manually . Open, mix and serve. You can add nuts after you open it.

It took me around 7 mins in my induction to get 10 whistles at 1100 watts. The timing may vary according to the heat source and watts used. Please keep only the number of whistles in mind. Please be alert while cooking so that you avoid any burning.If you get a burning smell, switch off immediately and remove from heat source.

Yummy Carrot Halwa Ready !!

Points to be noted

This method can be perfected by trial and error according to the equipments used.

You should put the weight before starting to cook.

In the places where it is mentioned release pressure manually, carefully let out steam and remove the weight and open it.



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.

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 pods of garlic if small.. 4 pods 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 in hot water 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 in hot water 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.

OPOS Eggplant Tomato curry

I am a big fan of vaah chef and andhra cuisine.

I refer to many recipes from vaah chef website.

Dad bought 3 big sized eggplants this weekend and we used one for baingan bhartha that day.

We still had two more eggplant remaining and i wanted to try something else other than baingan bartha with one.

I searched in vaah chef website and found a recipe eggplant tomato curry which can be mixed with rice or had as a side dish for roti/dosa etc.

He said its an andhra dish.

I wanted to try that. I tried it the OPOS way and it was fantastic.

The brinjal used is the big brinjal which we normally use for baingan bhartha.

We mixed it with rice and ate it with appalam !

This recipe is a keeper.


METHOD COURTESY : Mr.Ramakrishnan

Here is what i did

In a 2 litre pressure cooker ,

Layer 1 : 1 tbsp oil

Layer 2 : 1 medium size onion finely chopped arranged in one half and 2 medium size juicy tomatoes finely chopped in other half of the bottom

Layer 3 : 1 medium/big size big brinjal chopped

Layer 4 : 3/4 tsp dhaniya powder, 1/2 tsp red chilli powder, 1/2 tsp salt , 1/2 tsp ginger garlic paste , 1/4 tsp haldi , tadka of (1 tsp jeera, mustard, 6 curry leaves, 2 red chillies, )

Layer 5: powder of roasted peanuts and sesame seeds ( take 1 tbsp peanuts plus 1/2 tbsp white sesame seeds and dry roast it and grind it into a powder)

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

Let the pressure settle itself.

Open and mix well and add 1/4 cup plus 2 tbsp water.

Mix with rice and have with pappad/appalam/vadagam/karudam .

Yummyy dish ready.

OPOS Maa laddoo

It was 9.45 in the night .. i had a sweet craving. I told mom i wanna make some sweet now! She got tense becauase it was very late and she dint wanna take out vessels … do things etc. I told her i wanna make maa laddu… she laughed and asked laddu now? I replied yes RK sirs recipe UV from our UBF group had posted it few days back and i have saved it.

When i said OPOS maa laddu she dint have 2nd thoughts.. we headed to the kitchen …

RECIPE COURTESY : Mr.Ramakrishnan

Took our medium size mixie jar… Added 1/2 cup dalia/pottu kadalai / roasted bengal gram , 1/3 cup jaggery powdered , 2 pinches cardamom powder or 1 cardamom piece ,5 tsp opos ghee .

Ground it very finely.

And opened it and without adding a bit of ghee easily made small balls. Size of ferroro rocher chocolate to be precise. Got 11 balls.

Tasted it. It was heavenly 😍😍😍

Total time taken 8 mins.

Im an amateur in making laddoos. I mean i have never made laddos.

I understood when the consistency is perfect anybody can make laddoos..

Hyderabad bandi style Tawa Idli

Instagram is a place where people post lot of food pictures. We get to enjoy seeing those pics.

Hyderabad is one of my favourite places due to charminar shopping, pulla reddys pootharegulu and obviously BUNNY the stylish star😍 !

My cousin atul once posted a pic of masala coated idlis in instagram .

I asked him what was that and he replied they are stir fried idlis sold in carts in hyderabad and they are pretty famous there. And they are absolutely delicious. He ate it from a cart near DLF gachibowli.

I wanted to taste them and he said he would take me there when i come to hyderabad.

Ahh i dint know when i could make a trip to hyderabad. Last one was 2 years back. And i wasnt sure when i could go next. But i couldnt wait to taste it. So i searched google for recipes of those tawa idlis. And finally ended up with the recipe of our great Vaah Chef !!

I dint have second thoughts and tried it right away after checking all the ingredients needed.

I saw videos of ram ki bandi and govind bandi shops making tawa idlis and saw the amount of butter they used 🙄🙄🙄😮🤤! Total high calorie indulgence ..

I have incorporated a similar way of cooking but definitely less butter comparitively!

Final outcome was mind blowing. I dunno if it tastes similar but i can vouch this will be one of the tastiest dishes you would have ever eaten.

This dish has high calories . Please do not reduce the mentioned quantity of butter/ghee. Indulgence once a while is ok! 😉 or taste would be compromised!


Take an iron skillet and add 1 tbsp ghee/butter and add 1 medium size onion finely chopped.

Above the onions, add a handful of finely chopped coriander leaves

Add 2 tbsp of tawa fry gun powder. Recipe of this gun powder is given below in this recipe.

Add 1.5 tbsp butter over this.

Stir fry the whole mixture well in low flame.

Add 6 nos very soft and small idlis over the stir fried onions.

Leave it for 5 minutes and turn it to the other side with onions sticking to one side.

Leave it for 5 minutes and finally serve it wit thin coconut chutney.


In a kadai ,

Add measured 30g red chillies , 1 tsp pepper , 2 tbsp channa dal, 1 tbsp urad dal and dry roast in low flame for timed 4 minutes.

Add 1 tbsp dalia ( roasted bengal gram/pottu kadalai) , 1 tbsp raw rice, 1 tbsp white sesame seeds and dry roast till rice changes colour slightly.

Now add 3 sprigs of curry leaves, 1/4 tsp hing/asafoetida , 1.5 tsp salt and 1 tbsp dessicated coconut powder and roast for a minute or 2.

Cool and grind into a coarse powder!

Dhaba style paneer kalimirch

Today suddenly i got a message from my chitti/ maasi … She sent me a picture of a paneer subji. She followed dhaba style paneer kalimirch recipe from the video of or something which she came across in fb.

She asked me to do the same in OPOS method!

Since her time was 2.5 hrs ahead of mine, it was very easy for me to try out that subji for todays dinner itself.

It was lipsmacking. I adapted the recipe from the same site, altering accordingly.

METHOD COURTESY : Mr.Ramakrishnan

Here is what i did.

In a 2 litre pressure cooker,

Layer 1 : 1 tbsp oil + 1 tbsp butter

Layer 2 : 3 medium size onion chopped finely

Layer 3 : elaichi- 2 , cloves 3 , 1/2 inch cinnamon, 1/2 tbsp ginger garlic paste, 1/4 tsp haldi , 1/2 tsp pepper , 3/4 tsp jeera powder, 1 tsp dhaniya powder, 1/2 tsp salt, 1 tsp kashmiri red chilli powder (not normal red chilli powder) , 1/2 tbsp crushed kasuri methi.

Close the lid with weight and cook on high flame for timed 6 minutes. Switch off after 6 minutes. Dont bother about whistles. Let the pressure settle itself.

Open and grind the ingredients in the cooker . Add 1/4 cup beaten curd into the gravy and blend well.

Finally add fried pieces of paneer to the gravy.

Yummyy dhaba style paneer kalimirch readyy !