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 !!

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
Rice
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

In PC
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

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.Thxs to RK sir,who is the founder of the OPOS Recipe.

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 

In PC

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 !!