Sunday, April 26, 2015

OPOS Links grouped

OPOS till date :


Appetisers
Bharwan Bhindi
Urulai Roast
Jhaal Mudi
Bharva tamatar

Breakfast
More Kali
Muesli
Pongal
Dadpe Pohe
Kanda Pohe
Upma / Kichidi
Koozhu

Chutneys
Green Chutney
Marcha Rawt
Egg Chutney
Lunu Miris
Chammanthi
Pol Sambol
Chili Chutney
Airawat
Chettinad Kaara Chutney
Coconut chutney
Podi( Dry Chutney)

Curries
Paneer Makhni
Navrathan Korma
Bagara Baingan
Aviyal
Tambli
Masiyal
Sambar
Paneer Butter Masala
Thogayal
Koli Kulambu
Poriyal
Kulambu
Kootu
Baingan bhartha
Kaara Kulambu
Kadhi
Rasam
Olan
Gutti Vankaya Kura
Paruppu Usili
Dangar Pachadi
Mag Ni Dal
Manga Pachadi
Vazhakka Podimas
Milagu Rasam
Kizhangu
More Kulambu
Pappu
Channa Masala
Molagootal
Raitha
Bhel
Ishtu
Saag
Podi Kari
Sukhi Sabji
Rasedar Sabji
Dalitoy
Saagu
Foogath
Ambol
Charchari
Pav Bhaji
Sundal
Saalan
Masaal
Posto
Zunka
Usal
Vatha Kozhambu
Gothsu
Misal
Amti
Erissery
Kurukku Kaalan
Hasi Gojju
Randayi
Shorshe
Bhaate
Aloo Muttar
Tamil Pulikaichal
Tamil Sodhi
Tamil Thalagam
Goan Vindaloo
Tamil Salna
Chettinad Vengaya Kosu
Tanjore Kadappa
Marathi Vangi batata bhaji
Aloo Channa
Kerala Puzhukku
Vada Kari
Kerala Ulli Theeyal
Aloo Paalak Muttar
Tamatar Launji
Bhurji

Curry Bases
Masala Curry base
Kuruma curry base
Dopiaza curry base
Makhni curry base
Tiffin Sambar
Meen Kulambu
Kerala Thenga aracha meen kari
Kerala Meen Mulakittadhu
White curry base
Moilee Curry base

Dals
Dal
Andhra Mudda Pappu
Tamil Kadanja paruppu
Kerala Naadan parippu Kari
Bengali Choler dal
Chettinad Paruppu Masiyal
Marathi Vaaran
Rajasthani Panchmela Dal


Desserts
Trifle
Chakka Varatti
Kheer
Shrikhand
DDL
Mishti Doi
Kesari
Badam Halwa
Chakka Pradhaman
Chakkara Pongal
Murabba
Phirni
Maa Laadu
Pazham Pulissery
Rasayana
Panjamirdham
Pazham Pachadi
Dry Fruit Laddoo
Pradhaman
Pazham Nurukku
Bhapa Doi
Chatni
Gaajar Ka Halwa
Rabdi
Beetroot Halwa


Dips/ Spreads
Mayo
Peanut Butter
Kasundi
Chundo
Baba Ghanoush
Hummus
Dum Tea
Chaas
Chukku Vellam
Lassi
Sattu
Aam Panna
Milkshake
Kerala Sambharam
Ginger Sharbath
Cinnamon Sharbat

Meats
Uppukari
Pepper Chicken
Gongura Chicken

Others
Cooking Saamai
Cooking Thinai
Ginger Garlic Paste

Pasta
Pasta in Marinara Sauce
Mac & Cheese

Pickles
Vella Poondu ooruga
Manga Thokku
Avakkaya
Bharwan Mirchi
Thakkali Thokku
Pandu Mirppakkaya Pachadi
Molaga Thokku
Inji Poondu Thokku
Vengaya Thokku
Pavakka Thokku
Kariveppilai Thokku

Rice
Instant Pulao
Soaked Pulao
Kootanchoru
Man satti Thayir sadham
Papad Pickle Pulao
Pakhala Bhat
Vangi Bhat
Nei Choru
Sambar Sadham
Kiribhat
Rice
Dum Biriyani
Chitranna
Bisi Bele Bath


Soups & Salads
Panzanella
Kosambari
Kachumber
Sambharo
Dal Shorba
Gazpacho
Full meal soup
Cream of spinach soup
Thupka
Stock
Minestrone
Tomato Soup
Chicken Soup
Carrot Soup
Mushroom Soup

Uncooked
Pachi Pulusu
Arachu Kalakki
Aval Nanachadhu
Sprouts

Saturday, January 24, 2015

Bottled Tadka : Infused Oil !

OPOS - The 'Lazy' Technique ?
Quite a few people equate effortless with lazy. And feel good only when they have slogged.
OPOS is all about minimising manual labour, without ANY compromise in flavour or nutrition. Infact, the flavour / nutrition of most OPOS recipes are better than their traditional counterparts.
Let's take the bottled tadka encouraged in OPOS. Many people see it as a boon. And many see it as a lazy technique.
Fresh tadka takes a few seconds. Why on earth would you want to use bottled tadka ?
Two reasons -
One, it is a matter of personal choice.
And two, bottled tadka is more flavourful.
Indian cuisine discovered that when spices are fried in oil, the oil gets infused with their flavours. What it ignored is the fact that the longer the spices are steeped in oil, the more flavourful the oil becomes. India had a dread of stored food and so missed out on infused oils, common in other cuisines. This fear of stored food has prevented it from adopting bottled tadka all along.
A bottled tadka is much more rounded and flavourful than fresh tadka. A fresh tadka flavours the room, but for flavouring food, bottled tadka wins hands down.
You might be missing out on the sizzle when fresh tadka hits food, and the burst of flavour that fills the room when fresh tadka is made, but from a flavour point of view, bottled is better than fresh. In fresh tadka, the spices just do not have enough time to release all their flavour into oil in a few seconds.
Just because something is easy and convenient, it need not always be lazy ! Bottled tadka is nothing but infused oil, a technique other cuisines have been practicing for ages ! Those cuisines missed out on the frying part and we missed out on the steeping part. With bottled tadka, we can have the best of both worlds !

Wednesday, January 21, 2015

OPOS : What's the big deal ?
OPOS Empowers
The technique is designed to empower you. It is you who is the star. The variations you come up with are your own, suited to your taste. I spend a lot of time digging up the history and the building blocks so that you can safely tweak it, without compromising the spirit of the recipe.
OPOS Demystifies
There is no mystique here - no talk about kaimanam / tender loving care. If it works for me, it has to work for you - even if you have never heard of a dish / have never cooked it .
OPOS is transparent.
Chithra Viswanathan was mentioning in her interview how some chefs leave out a crucial step, just to ensure they stay on top. OPOS recipes are just a list of ingredients. There is no way to hide stuff in OPOS.
OPOS sets you free !
You are not chained to the stove anymore. Once you start OPOSing, you will start reveling in this new found freedom !
OPOS is consistent.
No worries about how the dish will turn out - ever ! If it works once, it will always work, for anyone, anywhere, anytime - exactly the same way.
It is heartening to see more people getting hooked on to OPOS. If you find it helpful, remember you are honour bound to teach atleast one more ! It is not everyday you get to change the way people cook !

Tuesday, September 30, 2014

One Pot One Shot Validated Recipes



1 Paneer Makhni
2 Navrathan Korma
3 Dal Shorba
4 Instant Pulao
5 Soaked Pulao
6 Dum Tea
7 Bagara Baingan
8 Aviyal
9 Tambli
10 Gazpacho
11 Podi
12 Pasta
13 Masiyal
14 Trifle
15 Sambar
16 Paneer Butter Masala
17 Thogayal
18 Panzanella
19 Koli Kulambu
20 Kootanchoru
21 Chakka Varatti
22 Full meal soup
23 Poriyal
24 Kulambu
25 Kootu
26 Kheer
27 Baingan bhartha
28 Kaara Kulambu
29 Vella Poondu ooruga
30 Kadhi
31 Cream of spinach soup
32 Mayo
33 Rasam
34 Olan
35 Gutti Vankaya Kura
36 Shrikhand
37 Paruppu Usili
38 Coconut chutney
39 More Kali
40 Manga Thokku
41 Man satti Thayir sadham
42 Avakkaya
43 Papad Pickle Pulao
44 Muesli
45 DDL
46 Green Chutney
47 Mishti Doi
48 Dangar Pachadi
49 Kesari
50 Badam Halwa
51 Pongal
52 Uppukari
53 Kosambari
54 Marcha Rawt
55 Egg Chutney
56 Thupka
57 Mag Ni Dal
58 Pakhala Bhat
59 Vangi Bhat
60 Nei Choru
61 Bharwan Bhindi
62 Bharwan Mirchi
63 Chaas
64 Chukku Vellam
65 Dadpe Pohe
66 Kanda Pohe
67 Manga Pachadi
68 Chakka Pradhaman
69 Vazhakka Podimas
70 Thakkali Thokku
71 Milagu Rasam
72 Urulai Roast
73 Upma / Kichidi
74 Kizhangu
75 Koozhu
76 Sambar Sadham
77 More Kulambu
78 Pappu
79 Jhaal Mudi
80 Channa Masala
81 Molagootal
82 Raitha
83 Bhel
84 Ishtu
85 Lunu Miris
86 Kiribhat
87 Chammanthi
88 Pachi Pulusu
89 Saag
90 Pol Sambol
91 Chili Chutney
92 Peanut Butter
93 Podi Kari
94 Sukhi Sabji
95 Rasedar Sabji
96 Stock
97 Rice
98 Dum Biriyani
99 Dalitoy
100 Chakkara Pongal
101 Saagu
102 Foogath
103 Arachu Kalakki
104 Ambol
105 Charchari
106 Pav Bhaji
107 Murabba
108 Chitranna
109 Sundal
110 Saalan
111 Masaal
112 Posto
113 Kachumber
114 Lassi
115 Sambharo
116 Phirni
117 Zunka
118 Usal
119 Sattu
120 Maa Laadu
121 Vatha Kozhambu
122 Gothsu
123 Misal
124 Airawat
125 Amti
126 Aval Nanachadhu
127 Minestrone
128 Bisi Bele Bath
129 Erissery
130 Kurukku Kaalan
131 Pazham Pulissery
132 Kasundi
133 Chundo
134 Hasi Gojju
135 Pandu Mirppakkaya Pachadi
136 Randayi
137 Aam Panna
138 Shorshe
139 Bhaate
140 Rasayana
141 Panjamirdham
142 Pazham Pachadi
143 Dry Fruit Laddoo
144 Pradhaman
145 Pazham Nurukku
146 Bhapa Doi
147 Chatni
148 Gaajar Ka Halwa
149 Milkshake
150 Rabdi
151 Dal
152 Andhra Mudda Pappu
153 Tamil Kadanja paruppu
154 Kerala Naadan parippu Kari
155 Bengali Choler dal
156 Chettinad Paruppu Masiyal
157 Marathi Vaaran
158 Rajasthani Panchmela Dal
159 Masala Curry base
160 Kuruma curry base
161 Dopiaza curry base
162 Makhni curry base
163 Aloo Muttar
164 Tamil Pulikaichal
165 Molaga Thokku
166 Pepper Chicken
167 Gongura Chicken
168 Tamil Sodhi
169 Tiffin Sambar
170 Tamil Thalagam
171 Chettinad Kaara Chutney
172 Inji Poondu Thokku
173 Goan Vindaloo
174 Tamil Salna
175 Meen Kulambu
176 Chettinad Vengaya Kosu
177 Kerala Thenga aracha meen kari
178 Kerala Meen Mulakittadhu
179 Baba Ghanoush
180 White curry base
181 Tanjore Kadappa
182 Marathi Vangi batata bhaji
183 Sprouts
184 Hummus
185 Kerala Sambharam
186 Aloo Channa
187 Kerala Puzhukku
188 Vada Kari
189 Kerala Ulli Theeyal
190 Ginger Garlic Paste
191 Vengaya Thokku
192 Pavakka Thokku
193 Kariveppilai Thokku
194 Cooking Saamai
195 Cooking Thinai
196 Moilee Curry base
197 Tomato Soup
198 Chicken Soup
199 Carrot Soup
200 Mushroom Soup

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Cooking is fun - Duplication is a pain !

"It is extraordinary to me that the idea of creating thousands of recipes by mixing building blocks takes immediately to people or it doesn’t take at all. .... If it doesn’t grab a person right away, ... you can talk to him for years and show him demos, and it doesn’t make any difference. They just don’t seem able to grasp the concept, simple as it is". ( Thanks Warren Buffett !)

"What's angering about instructions in many cookbooks is that they imply there's only one way to cook a dish - their way. And that presumption wipes out all the creativity." Cook dishes your way - Download  1001 South Indian curries now and learn to cook, not to duplicate ! ( Thanks Robert Pirsig !)

"Recipe purity is no different from racial purity or linguistic purity. It just does not exist. Cuisines are alive and change all the time. What is traditional today was esoteric just a few decades back. So being a 'foodist' is as bad as being a racist !

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Chennai, Tamilnadu, India
Okay, let me start from the very beginning. 1500 crore years ago, with a Big Bang, the Universe is born. It expands dramatically. Hydrogen forms, contracts under gravity and lights up, forming stars. Some stars explode, dusting space with the building blocks of life. These condense into planets, one of which is Earth. Over time, self replicating molecules appear, multiply and become more complex. They create elaborate survival machines (cells, plants, animals). A variety of lifeforms evolve. Soon, humans arise, discover fire, invent language, agriculture and religion. Civilisations rise and fall. Alexander marches into India. Moguls establish an empire. Britain follows. Independence. Partition. Bloodshed. The license raj is in full sway. I'm born. India struggles to find its place. Liberalisation. The Internet arrives! I move from Tirupur to Chennai. Start a company. Expand into Malaysia, Singapore and the Middle East. Poof! Dot com bust. Funding dries up. Struggle. Retire. Discover the joy of cooking, giving, friendships and the pleasures of a simple life. Life seems less complicated. Pizza Republic, Pita Bite and Bhojan Express bloom !

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