OPOS Mango Thokku | Manga Thokku

 Today's Recipe is Mango Thokku in OPOS .Its making your cooking easy and tasty.No need of sautening in this method.All you need is PC only also it needs little water only.Thxs to RK sir,who is the founder of the OPOS Recipe.

Preparation time : 5mins
Cooking Time :4 mins
Serves : 4

Ingredients:
Grated Mango -2 cups
Turmeric powder -1/4 tsp
Red Chilli powder - 1 tbsp
Salt -To taste
Hing -1/4 tsp
Jaggery -1 tsp
Roasted Fenugreek powder -1/4 tsp
Premade Tadka - 1 tsp (Optional)
Gingelly Oil - 1/3 Cup

Method

*In PC add 2 tbsp water + 1 tbsp Gingelly Oil . Heat the remaining Gingelly oil and let it cool down.

 *Next layer with grated mango.just spread it them.

 *Followed by Hing,Salt,Turmeric powder,Red chilly powder,Jaggery (Just add them,dont mix it)

 *Close the cooker and cook it on high flame for 2 Hisses.Release the Pressure.

*Add the Roasted fenugreek powder and cooled remaining oil ,Tadka(Optional,i forget to add).Just mix it.

*Now the thokku is ready to serve.

*Once it cooled store it in airtight container .

MY NOTES

*You can replace with tomato but cook it for 4 - 5 whistles

OPOS Dum Masala Tea | OPOS Recipe

 OPOS - One Pot One Shot ,Its healthiest,Tastiest,Fastest way to cook the food.Now-a-days i changed to opos method to cook.Simply says i almost forget my normal cooking method.

Before you start
1.you need 2 L pressure cooker.
2.Add 1/4 cup water ,close the lid and put the weight ,heat it in high flame
3.You will get whistle at 1 or 2 mins.
4.Pls dont need to change anything in first attempt.

In case if u dont have 2L PC standardised time will be vary  according to size of the PC.

Here i use my 5L PC.Will share the all recipe one by one.

Here is the link for the opos group.Thxs to RK sir,who is the founder of the OPOS Recipe.

 Recipe Source : Here

Preparation Time : 2 mins
Cooking Time :2 mins
Serves - 1 Person

Ingredients

Unboiled Milk -1 cup
Tea Powder - 2 tsp (I used 1 tbspn for strong tea)
Cardamom -1
Cinnamon Stick -1/2 "
Clove -1
Whole pepper corns -2
Dry Ginger powder -1/4 tsp
Sugar - 1 tbsp

Method

*In a pressure pan add the all ingredients.Close the lid ,put the weight and cook at high flame for 1 whistle.

 *After 1 whistle,switch off the flame.Give a rest time for 5 mins.

*Then open the lid,Filter the tea and mix with sugar.Serve hot !!

MY NOTES

*Dont add fresh ginger its not recommended.

DIY Homemade Murukku Mix | Diwali recipes

Last year i went to india for vacation ,i asked my aunty to prepare murukku mix for me.Her preparation in murukku was always white in colour hence i asked.Kindly she prepared and packed the flour and gave to me.Immediately i asked for recipe and noted it.

Ingredients:
Raw Rice - 1 kg ( 5 cups)
Split yellow moongdal -200 gm ( 1 cup)
Whole white urad dal -100 gm(1/2 cup )
Roasted raw rice - hand fistful

Method:

*Wash the 1 kg raw rice,drain the water completely.Spread it in a clean cloth and let it dry in sunlight for a day.

*In seperate cloth spread the moongdal and urad dal .Dry it too in a sunlight.

*Roasted rice is nothing but take handful of rawrice and dry roast it kadai in medium flame without change the colour.let it cool.

*Once it dried the all ingredients,mix it well grind it in a mill to a fine powder.

*Then spread it in paper to cool and stored it in a airtight container.

MY NOTES:

*In case if you dont have a sunlight in your place dry the raw rice in room temperature,grind it in mixie little by little to fine powder.And dry roast it kadai and again sieve it.

*Also dry roast the moongdal,urad dal seperately grind it to a fine powder and sieve it.

Vetrilai Poondu Sadham / Betel Leaf Garlic Rice | Lunch Box Recipes

 Betel leaves are sauted and cooked in spice mix.Betel leaf finds it place in all auspicious occasions.Recipe adapted from here.

Preparation time : 15 mins
Cooking time : 20 mins
Serves : 2

Ingredients :

For Rice:
Raw Rice - 1 Cup
Water -1 1/2 Cups
Betel leaves -2 (Remove the stalk and finely chopped)
Garlic cloves - 1/4 cup
Fennel Seeds -1/2tsp
Cinnamon stick -1/2 "piece
Curry leaves -1 sprig
Salt -To taste
Gingelly oil - 1 Tbsp

For Spice Mix:

Black Pepper -1 tsp
Black Sesame seeds - 1 tsp
Dry red chillies-2
Turmeric powder -1/4 tsp
Dry ginger powder -1/2 tsp

Method:

*Wash the rice well and soak it for 30 mins.Then drain the water ,cook it with 1 1/2 cups water.Once done spread it in a plate and allow it to cool.

 *Dry roast the Red chillies,Black sesame seeds and black pepper one by one.once it cool powder it along with turmeric powder and ginger powder.

*In a Non stick pan heat the gingelly oil ,add the fennel seeds,cinnamon stick,curry leaves one by one.Then add the garlic cloves.

 *Cook the garlic till it become soft.

*Now add the Cooked rice,Spice powder,salt and chopped betel leaves.Gently mix it well.

*Sprinkle a tbsp water,cover it with lid and cook it for 5 mins.

 *Take care not to burn it.Then take the lid and mix well.

*Switch off the flame and serve it with papad / fryums

MY NOTE:

*For perfect taste use gingelly oil and fresh spice mix.

 *Betel leaf should not be too young and too matured.

Bhendi / Okra / Ladies Finger Thoran | Kerala Recipes

 Its a quick and easy stir fry with lots of coconut

Preparation Time : 10 mins
Cooking Time : 15 mins

Ingredients

Okra/Bhendi - 1/4 kg (Washed and sliced )
Onion -1 finely chopped
Salt - To taste
Coconut oil - 2 tbsp
Curry leaves -2 sprigs

To grind
Grated coconut -1/2 cup
Turmeric powder- 1/4 tsp
Red Chilli powder - 2 tsp

Method:

*Grind the ingredients given under "To Grind " to a coarse paste without adding water.

 *Heat coconut oil in a pan add the sliced okra,onion.Saute it well on a high heat.

 *Stir it occassionally,after 5 mins reduce the flame cover with lid and cook.

*Once the okra is cooked well add the salt,curry leaves and ground paste,mix it well until the raw smell goes away,switch off the flame .

*Serve it rice/roti.

My Notes

*Take care the coconut mixture not to burnt it.

Garlic Rice / Poondu Sadham | Lunch Box Recipes

 Simple and Tasty recipe,Perfect For Lunchbox ...Adapted the recipe from here.

Preparation Time : 10 mins
Cooking Time: 10 mins
Serves : 2

Ingredients :

Leftover Rice - 3 cups
Turmeric powder -1/4 tsp
Mustard seeds - 1/2 tsp
Hing - 1/4 tsp
Channa Dal - 2 tsp
Urad dal - 2 tsp
Curry Leaves - 1 sprig
Small onion -10
Garlic - 1 hand fistful
Salt - To taste
Gingelly Oil - 3 tsp
Tamarind - blueberry size

Method

*In a kadai heat 2 tsp oil and roast the channa dal ,urad dal seperately.Keep it aside.

 *In same kadai roast the garlic,small onion,curry leaves one by one and switch off the flame.Now add the tamarind mix well.keep it aside for 5 mins.

*Once it cools down ,in a mixie firs powder the dals and the remaining roasted ingredients,grind it to a coarse paste without adding water.

 *Heat 1 tsp oil in a kadai temper with mustard seeds,once it splutter add hing and turmeric powder.Then add the leftover rice,salt,coarse paste.Mix it well in a low flame.

*Switch off the flame.Serve it after an hour.

MY NOTE

*Try to add gingelly oil  and country garlic,it enhances the taste.

Athikai / Baby Fig / Anjeer Poriyal | Poriyal Recipes

 After  a long time,today i 'm sharing a very interesting recipe.Amma prepares this with poriyal or kootu.Now am sharing poriyal with athikai.

This veggie is bland in taste and have a lots of medicinal values.

Preparation Time : 10 mins
Cooking Time : 20 mins
Serves : 3

Athikai/Baby Fig

 Ingredients :

Athikai / Baby Fig - 1 cup (Cleaned,washed and crushed it slightly)
Sambar Powder - 2 tbsp
Turmeric powder - 1/2 tsp
Onion - 1 small (finely chopped)
Grated coconut - 1/4 cup
Salt - to taste

To Temper:
Oil -2 tsp
Mustard Seeds -1/2 tsp
Split Urad dal -1/4 tsp
Curry leaves -1 sprig

Method:

*In a vessel boil the water and the crushed athikai +1 tbsp sambar powder+turmeric powder.

 *Once it half cooked drained the water.

 *Heat oil in a kadai temper the ingredients given under "To Temper" ,add the chopped onion,saute it.

 *Then add the half cooked athikai +salt+remaining sambar powder mix it.Add 1/2 cup water and cover with a lid ,cook it well.

*Once it cooked slightly mashed the athikai with ladle and add the grated coconut.mix it well.

*Serve it with rice / chapathi.

My Note:

*Dont forget to precook the athikkai else the taste will be differ.