Tuesday, June 12, 2018

Dumroot / Dummadai | Eid Special

Dumroot is a sweet based dish which is popular in tanjore and kayalpattinam Muslims.I have tasted this cake at my school friend Shameem house.The taste was heaven but i couldnt asked the recipe.Few days back someone has shared this recipe in FB group.But they shared in kilogram measurement.I have no idea how to prepare in small quantity.I got confident to try in cup measurement at my own.Finally i got that taste and success in my attempt.

Preparation Time : 15 mins
Cooking Time : 35 mins
Serves :6

Ingredients :

Double roasted Rava -1 cup
Eggs -3
Ghee -1 Cup
Sugar -1 1/4 Cups
Milk -2 Cups
Rose Water -2 tbsp
Orange Colour -2 pinches
Salt - a pinch
Cashewnut -1/4 cup
Whole Cashew - few for garnishing

Method :

*Boil the milk well until it reduces to half .Cool it well.Break the egg and just whip in mixie.Dont beat the egg as we do for cake.Then strain the egg mixture.Add the sugar and stir it well until it dissolves .

*Then add the double roasted rava,milk,salt,orange colour and rose water.Mix well,keep it aside.

*Meanwhile preheat the oven at 180 °C.Heat the 1 cup ghee in a broad vessel,add the 1/4 cup cashews.Fry it until golden brown.Then immediately pour the rawa mixture.Stirring it continuosly in low flame.

*Once the mixture starts to thicken and ghee floats on top,also check the rawa too cooked well.Then switch off the flame.Carefully poured the cooked mixture in baking tray.

*On the top,now press the whole cashews here and there.Bake it until the top is golden brown.Once it cools down completely,Cut and Serve it.


*You can also add condensed milk instead of milk,in that case you reduce the sugar. 

*Hence i want to try traditional one so i use milk here. 

*You couldnt stop to eat at one slice.Now its became our favourite one !! 

*In this recipe egg is must,so without egg you cant get that authentic taste. 

*This recipe is mostly famous in Kayalpattinam Muslims region .

Sunday, June 3, 2018

OPOS Mini Punjabi Thali | OPOS Recipe

Today lunch is only for me and kids,so without a second thought prepared our fav meals in opos.It took nearly 30 mins.Thxs to RK sir who is the founder of OPOS !!

On the Plate its
Jeera Rice
Palak Paneer
Dal Tadka
Sooji Sheera
Autolysis Phulka

First i prepared autolysis dough to make phulka.Soak the 2 cups basmathi for 30 mins.Meanwhile chopped the onion & tomato for palak paneer and dal tadka.

Marinate the paneer with GG paste,salt,garam masala,chilli powder,coriander powder,cumin powder.

For Jeera Rice :
In 5L Pc

*Add 2 tbsp water + 2 tsp butter +1 tsp cumin seeds
*Spread soaked basmathi+salt
*Add  1.5 cups water without disturbing the layer.

Cook at high flame for 4 whistle.Release pressure and mix !!

For Palak Paneer :

*Add 2 tbsp water + 2 tsp butter
*Add chopped onion+tomato+spinach + salt
*In PIP place the marinate paneer.
Cook at high flame for 3 whistle.RP and remove PIP
Grind the spinach. Then mix with kasuri methi and paneer cubes .

For Dal Tadka

*Add 2 tbsp water+2 tsp ghee
*Chopped onion+tomato+grated ginger+salt+precooked tuvar dal
Cook at high flame for 3 whistle.RP and mix

Tadka with ghee +jeera+crushed garlic+Dry red chilli+hing and Red chilli powder

For Sooji Sheera :

*Add 2 tbsp water+2 tsp ghee +Cashew+Rasin
*Add 1.5 cups water+12 cup sugar
Cook at high for 1 whistle.RP
Add Double roasted sooji and Mix.Close the lid and put the weight,Rest it for 20 mins.
Then Mix and Serve

Finally Made the phulka and Serve the meals !!

Saturday, May 12, 2018

Annapoorna Hotel Style Sambar |OPOS Recipe

 Coimbatore Annapoorna Hotel sambar is famous  but i never tasted their sambar.Luckily found this recipe here.I tried this recipe in OPOS. Thxs to RK sir who is the founder of OPOS recipe.

Serve this sambar with rice,idli or dosa.Try to use gingelly  oil for authentic taste.

Preparation Time : 15 mins
Cooking Time :< 10 mins
Serves :4

Ingredients :

Cooked Toor dal -1/2 cup
Salt -to taste
Drumstick - 2 (diced)
Onion -1 chopped
Small onion -10
Tomato -1 chopped
Turmeric powder- 1/2 tsp
Ghee -2 tsp
Coriander leaves -for garnish
Gingelly oil -2 tsp

For Masala :
Gingelly oil - 1 tsp
Dry red chilli -2
Kashmiri red chilli -2 (optional)
Coriander seeds -1 tsp
Black pepper - 4
Fenugreek seeds - 4
Urad dal -1/2 tbsp
Channa dal -1 tbsp
Curry leaves -1 sprig
Hing -1/8 tsp
Grated coconut -2 tbsp
Tamarind - gooseberry size
Jaggery -1 tsp

To Temper :
Gingelly Oil - 1 tsp
Mustard Seeds -1 tsp
Curry leaves -1 sprig
Red chilli powder -1/2 tsp


*Heat oil in kadai roast the ingredients given under "FOR MASALA " one by one except coconut,tamarind and jaggery without burnt.

*Switch off the flame,add the coconut,jaggery and tamarind.Mix.Let it be cool.Grind to a coarse and thick paste.

 *In 5L PC
Layer 1 : 1/4 cup water + 2 tsp oil

Layer 2 : Chopped onion+small onion+tomato+drumstick+Cooked dal on top with Masala paste+salt+turmeric powder
*Layer 3 : Cook at high flame for 4 whistle.
 *Adjust with hot water and salt.

*Finally temper with the ingredients given under"TO TEMPER" pour over the sambar.Add ghee and mix well with coriander leaves .
 *Serve with Idli ,Dosa or Rice.

*I prepared it for breakfast ,serve with idli...hmm its Blissful morning !!

Tuesday, May 8, 2018

Black Bean Sweet Potato Brownies | Gluten Free Brownie Recipe

Ingredients :
Black beans - 1 cup (cooked & drained the water completely)
Cooked Sweet Potato flesh -3/4 cup
Bittersweet Chocolate - 100g
Unsalted Butter - 60 g
Egg -1
Salt -a pinch
Maple syrup/Honey /Agave Syrup -1/2 cup
Vanilla essence - 1 tsp
Baking powder - 1 tsp

Method :
*Preheat the oven at 180 °C.Place a parchement paper in a baking pan with ends,over hanging the sides and grese it slightly.

*Melt the chocolate and butter in double boiler until smooth and cools down completely.

*In a food processor puree the black beans,salt,egg,sweet potato flesh,vanilla,baking powder and syrup.Add the chocolate mixture until smooth.

*Pour the batter into the pan and bake until the brownies set in the center.Cool down completely ,cut and serve !!

Wednesday, April 18, 2018

OPOS Coriander / Kothamalli Thokku | OPOS Recipe

 First time prepared this thokku in PC...No sautening and sweating at all. Never acheived this colour.Thxs a lot RK sir for this wonder recipe.Followed OPOS youtube video .

Ingredients :
Oil -2 tsp
Water -2 tbsp
Mint leaves -1/4 cup
Coriander leaves -1 bunch
Ginger -2 tsp (chopped)
Dry red chillies -5
Salt -To taste
Tamarind -Berry size

Layer 1 : water+ oil
Layer 2 : mint leaves + coriander leaves
Layer 3: Top with chopped ginger+ dry red chillies+salt+ berry size tamarind.

 Cook at high flame for 2 hisses,RP and blend it !!
Release Pressure and blend it !!

Saturday, April 14, 2018

OPOS Tamil New Year Thali | OPOS recipe

Wish u all very happy Tamil New year !!

Full meal prepared at home .All dishes are opos except Rice(Since We prefer Starch removing rice ) ,Vada,appalam and pickle.

On the top L to R
Mixed Veg Sambar 
Neem flower Rasam
Potato curry
Moongdal Payasam
Sweet Pongal
Instant Mango pickle
Mango Pachadi
Carrot beans Thoran
Black urad dal pepper Vada & Appalam

In this post how i prepare this menu.It took nearly 1 &1/2 hrs for finish the cooking except for vada.

On previous day i chop the veggies for sambar (i used drumstick,carrot beans,yemmow pumpkin,mango & okra pearls ) & Carrot ,beans for poriyal. Stored it in box and kept in fridge.

Dry the moongdal for payasam.

Prepare the thick jaggery syrup for pongal,pachadi & payasam.once it cooled down kept in fridge.

Ghee fried the cashew&raisins for pongal and cocnut bits,cashew for payasam and neem flower for rasam

Always in handy precooked dal ,Bottled Tadka(BT)& tamarind paste,Grated Coconut.

I have used one 5L PC and so one cooking is finish remove and wash and prepare another one.

Next day when i woke up first soak the dal for vada.

For Sambar & Rasam

Layer 1 : 1/4 cup water,1 tsp oil+curry leaves

Layer 2:Chopped onion+tomato+Chopped veggies +precooked dal

Layer 3:Tamarind paste+top with sambar powder and salt

In a Small bowl 1/4 cup+salt+turmeric powder+tamarind paste.

Kept the bowl on the top of the sambar layer

Close the lid and put the weight,cook at high flame for 3 whistle.

Release Pressure (RP) and remove the rasam bowl.Mix the sambar with required hot water and BT.

For Rasam mix the BT and fried neem flower.

For Pongal & Payasam 

Since payasam &pongal have 8 whistle ,so i kept pot in pot(PIP) method

In Pc add little ghee washed rice and water.the ratio for rice and water is 1 :4

In another bowl add the roasted dal and water .the ratio for dal and water is 1:4

Kept the bowl on the top of the rice.

Cook at high flame for 8 whistle.

RP ,remove the inner vessel mash the dal add the jaggery syrup,thick coconut milk(i used storebought milk),ghee fried cashew&coconut bites,cardamom powder.

Payasam is ready !!

For Pongal,mash the rice well with boiled and cooled milk,add jaggery syrup,ghee fried cashew&raisins,cardamom powder.

For Fry,Thoran& Pachadi

Thoran :Mix the carroot,beans with salt,turmeric powder,chopped green chillies.

Pc add 1/4 water+2 tsp oil+curry leaves+chopped onion

Spread the carrot beans mix.

In a bowl add the peeled &chopped mango pieces ,2 tbsp water,turmeric powder &a pinch salt

In another bowl peeled &chopped potatoes mixed with salt,red chilli powder,hing and 1 tbsp oil.

Place the mango bowl on the top of the thoran and place the potato bowl on top of the mango bowl.

Close the lid and cook at high flame for 4 whistle.

RP, Remove the potato bowl,pan fry it for crispiness.

Remove the Mango bowl,mash it well.Add the jaggery syrup & BT.

Mix the thoran with BT and Grated coconut.

In meanwhile i prepared instant mango pickle,cook the rice and fried the appalam.

At last grind the dal and made the vada.

how simple the cooking is..Am really happy that outcome is super good.

If we planned everything well then we finished it very easy & eat healthy & tasty food

Wednesday, April 11, 2018

OPOS Mampazha Pulisseri | OPOS Recipe | Onam Sadya Recipe

 Mor Kuzhambu is made with veggies and Pulisseri is made with fruit.Traditionally mampazha pulisseri is made is nattu manga which gives a divine taste.In case if u dont have u can use normal ripen mango.

Here my mango is not sour so i add little jaggery.Thxs to RK sir who is the founder of OPOS

Preparation Time : 5 mins
Cooking Time : <6 mins
Serves : 4

Ingredients :

Nattu Mango - 4 OR ipen Mango - 2 big (Chopped into pieces)
Turmeric Powder - 1/2 tsp
Red chilli Powder -1 tsp
Pepper Powder -1/4 tsp
Salt -To taste
Jaggery -1 tsp
Slit green chillies -2
Water -3 tbsp
Curry Leaves -1 sprig
Coconut Oil -2 tsp
Sour Curd - 2 cups
Roasted fenugreek seed powder -1/4 tsp

To Grind:
Grated Coconut  - 3/4 cup
Jeera -1 tsp

To Temper :
Ghee -1 tsp
Mustard Seeds -1/2 tsp
Dry Red Chilli -2

Method :
*Grind the ingredients given under "TO GRIND" to a fine &thick paste.

*In 5L PC
Layer 1 : Water+Oil +Cut Mango pieces

Layer 2 :Top with turmeric pdr+red chilli pdr+salt+pepper pdr+jaggery+Curry leaves+green chillies+Coconut Paste.

 *Cook at high flame for 2 hisses.Switch off the flame,release the pressure.
*Once its warm add the whisked curd and roasted fenugreek pdr.Finally temper with the ingredients given "TO TEMPER ".

*Serve with hot rice /Idiyappam