1 www.oposkit.

com
This book has been published after all reasonable efforts taken to make the material
error-free. However, the author will not be liable whatsoever for errors and omissions,
whether such errors and omissions result from negligence, accident or from any other
cause or claims for loss or damages of any kind, including without limitation, indirect or
consequential loss or damage arising out of the use, inability to use, or about the
reliability, accuracy or sufficiency of the information contained in this book. No part of
this book shall be used or reproduced in any manner whatsoever without written
permission from the author, except in the case of brief quotations in articles and book
reviews.

2 www.oposkit.com
 ॐ

लोकाः समस्ताः सुिखनोभवंतु ॥

lōkāḥ samastāḥ sukhinōbhavantu ॥

May all of the worlds stay happy.

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 Dedication
To You.

Stay Calm, Stay Strong.

This too Shall Pass.

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 Table of Contents

Dedication
Table of Contents
Introduction

Abbreviations and Acronyms

OPOS Primer
Part 1 - Cooking using Non - Standard Equipment
Lesson 1: Modular cooking
Lesson 1a. Tamarind Paste
Lesson 1b. CCC Paste (Coconut- Cumin- Chilli Paste)
Lesson 1c. Basic Open Pot Tadka: South Indian
Lesson 1d. Basic Open Pot Tadka: North Indian
Lesson 1e. Dal
Lesson 1f. Open Pot Caramelised Onion
Lesson 1g. Open Pot Caramelised Tomato
Lesson 2: Easy quarantine breakfasts/ dinner
Lesson 2a: Starch + Tadka = Meal
Lesson 2b: Starch + Tadka = Upma
Lesson 3: Cooking rice, millets
Lesson 4: Rice + tadka + additives = Variety rice
Lesson 5: Thick Vegetable Soups
Lesson 6: Non Vegetarian Soups
Lesson 7: Cooking Mashes
Lesson 8: Retained Heat Cooking - Upma,Kesari, Batata Poha
Lesson 9: Cooking Small, Split Dals (Tuvar/Mung/Masoor/Chana)
Lesson 10: Cooking Pasta, Instant noodles, Vermicelli, Sago
Lesson 11: Dal based Snacks
Lesson 12: Cooking Tough Dals (Dal Makhni, Rajma Masala, Chana Masala,
Ghugni)
Lesson 13: Cooking Eggs, Meats & Seafood
Lesson 14: Attalysis - Mess free kneading
Lesson 15: Drinks (Infused Liquids)
Lesson 16: Pulav Varieties
Lesson 17: Cooking Starch with Lentils

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 Lesson 18: Vegetable Biriyanis
Lesson 19: Non-Vegetarian Biriyanis
Lesson 20: Kheer

Part 2 - Standard OPOS Lessons

Lesson 1: Standardisation

Lesson 2: PressureBaking Vegetables: Beans

Lesson 3: PressureBaking Meals: Tawa Pulav

Lesson 4: PressureBaking Soups: Carrot Soup

Lesson 5: PressureBaking Mashes: Pav Bhaji

Lesson 6: PressureBaking Gravies: Egg Kuruma

Lesson 7: PressureBaking Curry Bases: Onion-Tomato Mother Sauce

Lesson 8: PressureBaking Meats - Mutton Sukka

Lesson 9: PressureBaking Thalis – One Shot Thali

Lesson 10: PressureBaking starches - No water Mushroom Biriyani

Lesson 11: PressureBaking Dal

Lesson 12: Cold Pressure Frying: Bottled Tadka

Lesson 13: PressureBaking Butter into Ghee

Lesson 14: Sugar Syrup Hack: Rava Burfi

Lesson 15: Scaling up: Kurma for 8 adults

OPOS Techniques A-Z summary

Conclusion

THANK YOU!

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 Introduction
“Never teach OPOS till they beg or pay” is a golden rule OPOStars are expected to
follow. Teaching someone is impossible unless they are ready to learn. OPOS is so
simple that people either believe they know it all or that good cooking cannot be so
simple.The No-pain, No-gain mentality is so deep rooted that they refuse to accept
OPOS can be an exception.


We are breaking this golden rule because of the Covid crisis. This pandemic has
caused great suffering especially to those who relied totally on outsourced food. This
free ebook is our attempt to ensure this suffering is mitigated and not repeated. You are
free to distribute it without any modification.

Hundreds of OPOS community members started this project on the first day of the 21
day Indian lockdown. We planned a series of 21 simple lessons, with the equipment
most people have at home. The goal was to empower anyone to cook anything, with
whatever they have in the pantry. The emphasis is on techniques and not on recipes.
This lockdown dramatically highlighted the need to be food-independent. We have
become food illiterate in just one generation.

A generation back, eating out was rare. Slowly, with our busy lives, we started
outsourcing food bit by bit. Very soon, we turned sick. Obesity and diabetes have come
to stay. These lifestyle diseases need a lifestyle change.

The solution is simple. We need to start cooking at home. But it is very hard to give up
convenience that we have got used to - till we find something even more convenient.
OPOS.

OPOS leads the fight to make cooking at home cool again. It has already brought in a
massive behavioural change.

By promising tasty, nutritious, healthy, reliable and consistent food in minutes, OPOS
has totally changed the rules of the game.

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8 www.oposkit.com
Make no mistake. Cooking at home is the single biggest step you can take to ensure the
health of your family. You can take that step right now. Without spending a penny.

We believe cooking at home is the single most important thing you can do to
- Ensure your family's health
- Fight lifestyle diseases like obesity and diabetes
- Achieve gut-level food security & self sufficiency
- Reform our broken food system
- Bond with friends and family.
- Fight industrialised, heavily processed junk.

This ebook is our gift to you, hoping you would join us in this mission.
It is divided into two parts. Part 1 covers the basic lessons which can be done with
whatever equipment you have at home. Many lessons don't even need a pressure
cooker.

Part 2 covers advanced lessons, which call for pressure cooking without water, for very
less time over high heat. These advanced OPOS techniques demand standardised
equipment designed for OPOS, available at www.oposkit.com. It is dangerous to
attempt them with normal pressure cookers. We will bear no responsibility if you use
non-standard equipment for these lessons.

All these lessons are backed by live videos. As OPOS sounds too good to be true
unless you experience it, periodic online classes are also conducted to help you take
the first step in your OPOS journey. You can mail OPOSmods@gmail.com to enroll.


Welcome to OPOS. We hope the magic we experience in our kitchens daily touches
your kitchen too!

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 Abbreviations and Acronyms

tsp Teaspoon

Tbsp Tablespoon

C Cup (Standard 1C = 240 ml)

g Gram

minutes Minutes

Wh Whistles

PIP Pot-in-Pot: An OPOS technique where ingredients are placed in a

small vessel and kept inside the PressureBaker

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 OPOS Primer
1. The OPOS Magic:
It took us 15 years, 780 blog posts, 26097 volunteers, 52 children, tonnes of provisions,
1208 files, 10411 Facebook posts, 5601 photos, 320 videos, millions of arguments, 1
dictator, 15 comedians, 1 world record, 4 restaurants, 16 chefs, 14 events and 22
corporate demos before the first OPOS book was published in 2018. We made more
progress in the last one year than we did in the past 15 years. OPOS became a firm
part of thousands of kitchens across the world. It is being shaped and refined by this
vast community. You now hold the key to this magical world!

2. What is OPOS?
OPOS (One Pot, One Shot) is a set of scientific cooking techniques designed to
unchain you from the kitchen, cut drudgery and empower anyone to cook confidently. All
OPOS recipes use One Pot and all cooking is done at One Shot. No steps. No
supervision. From pastas to paneer makhani, malai kofta to mysorepak, OPOS recipes
are easier and faster than cooking instant noodles!

3. The OPOS Promise:

OPOS is a cleaner, greener, healthier, tastier and faster way to cook just about
anything.
OPOS works for anyone, anywhere, anytime.

4. Why OPOS?
OPOS is Green. One pot to wash.
OPOS is Clean. Hygienic. Less of a mess.
OPOS is Fast. Fresh food in minutes.
OPOS is Liberating. No supervision.
OPOS is Healthy. Maximises nutrition.
OPOS is Flexible. Cook your way.
OPOS is Economical. Saves fuel and water.
OPOS is Tasty. Intense flavours.
OPOS is Transparent. Works for all.
OPOS is Consistent. Works every time.
OPOS is Universal. Cooks all cuisines!

5. Tried and Tested:

Every single OPOS recipe is debated, tested, fine tuned and validated hundreds of
times by members of OPOS School and OPOS Support Group Facebook groups. The
work of this passionate group of doctors, nutritionists, dietitians, bloggers, authors,
chefs, food stylists, artists, homemakers, actors, scientists, caterers and many others
continues to shape OPOS.

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6. I was always OPOSing!
OPOS is not a fancy word for pressure cooking. Very few OPOS recipes follow the
"dump all into a cooker" technique. Most OPOS recipes are built on PressureBaking, a
brand new cooking technique developed for OPOS. PressureBaking is an OPOS
technique of cooking food in its own juices, over high heat, for a very short time.
PressureBaking is very similar to stir frying. It is much faster than normal pressure
cooking. PressureBaking combined with other OPOS techniques is responsible for the
intense colour, flavour, taste and textures of OPOS dishes.

7. OPOS Techniques:
Attalysis, Bottled tadka, Controlled evaporation, Controlled caramelisation, Cold
Pressure Frying, Dum cooking, Emulsification, Hydro distillation, Inner pot cooking, Just
Enough Liquid, Key building blocks, Layering, No prep cooking, Oil free cooking,
PressureBaking, Queuing, Retained heat, Sugar Syrup hack, Use of staples, Very long
marination, Xtra long storage, Yolk colour retention and Zoned PressureBaking are the
key OPOS techniques powering all OPOS recipes.

8. OPOS vs. Tradition:

Traditional recipes were not designed for today’s lifestyle. Many of us lack the time, skill
and support to make traditional recipes work. OPOS replaces manual skill with the right
equipment and technique. OPOS standardises cooking conditions to make all recipes
work the same way for anyone, anywhere, anytime. Use standardised equipment and
follow recipes to experience magic!

9. Equipment needed:
OPOS is about standardisation. Deskilling comes at a price. For OPOS recipes to work,
you need to use standard equipment and standardised recipes. OPOS works best with
the PressureBaker available at www.oposkit.com. The PressureBaker is a
supercharged version of a pressure cooker, designed to cook without water and over
high heat. Though you can use regular 2L pressure cookers for basic recipes, it is risky
using them for advanced lessons. It is risky to use regular pressure cookers without
water or over high heat.

10. Measures:
Use standard measuring cups, spoons (1C = 240 ml, 1tsp = 5 ml, 1Tbsp = 15 ml) and a
kitchen scale. Use measuring cups for liquids and weighing scale for solids, especially
in tricky recipes like sugar syrup.

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11. Shopping list:
Starch: Rice, poha, vermicelli, pasta, noodles, puffed rice, rava, wheat flour, rice flour,
millet, oats, sago.
Protein: Tur dal, mung dal, chana dal, chickpeas, kidney beans, green peas, gram flour,
roasted gram, soya chunks, whole mung, sprouts, paneer, mushroom, chicken, mutton,
other meats, fish, seafood and eggs.
Micronutrients: Onion, tomato, fresh vegetables, spinach.
Fats: Ghee, virgin oils (sesame, coconut, peanut), mustard oil, refined vegetable oils
Dairy: Butter, cream, milk, yogurt, condensed milk.

12. Shopping List 2:

Spice Box: garam masala, chilli, coriander, cumin, turmeric, asafoetida, sambar, pepper
powders. Mustard, cumin, fenugreek, fennel seeds. Cardamom, cinnamon, bay leaf,
cloves, ginger, garlic, kasuri methi, urad dal, dry red chilli.
Essentials: Salt, sugar, pickles, papad, tamarind, coconut, chilli, coconut milk, coconut
milk powder, cashews, peanuts.
Optional: Cheese, almonds, raisins, sesame, saffron, cinnamon, Italian seasoning.

13. Bigger is not better!

The 2L PressureBaker is the best device available today to cook vegetables to
perfection. It cooks 500g of almost all vegetables in under 5 minutes. If you need to
cook more, go for a 3L PressureBaker, which is bigger.
A couple of 2L cookers is all you need for a small family. The 2L can cook breakfast/
lunch/dinner (pongal/upma/rce, biriyani/pasta/noodles/porridge) for 2, dry or gravy
curries and soups for 4, starters (fondue/ stuffed vegetables/ kadai paneer/ pindi chana/
pepper chicken) for 5, Pickles/ jam/ desserts for 10 and hard boiled eggs for 15. The
best part is, it can cook all the above in 5 to 10 minutes! The 4.5L OPOS PressureBaker
is ideal for rice/ meat based recipes.

14. About the founder

Ramki passionately believed anyone, anywhere, anytime should be able to cook great
food, with great ease. He sold his software company to focus full time on his passion.
The one page cookbooks came first. OPOS followed a decade later. He is now a
consultant, columnist and CEO of Pizza Republic and OPOS Kitchen. He holds the
record for cooking solo a 10 course marriage feast for 500 people in 3 hours, using
OPOS techniques. His first book, 5 minute Magic, the first OPOS cookbook, became an
international bestseller.

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15. OPOS or not?
A recipe that is ‘cooked’ in one pot, at one shot and lives up to the OPOS promise, is an
OPOS recipe. A salad where everything gets mixed in a single bowl is OPOS. A
milkshake where everything gets blended at one shot is also OPOS. OPOS recipes
need to work exactly the same way for anyone, anywhere, anytime. Else, they lose the
OPOS tag.

16. Avoid trouble!

Start with Lesson #1.
Use standard equipment and follow the recipe to the letter.
Go by Whistles timing, whichever occurs first.
Never force open a pressurised pot.
If steam leaks or if you smell burning, switch off, check, add water and continue.
Watch videos (search for OPOS videos in Google/YouTube)
Join the OPOS Support Group on Facebook and follow discussions.
Download the OPOS Chef app for more recipes

17. FAQs:
Most questions we get translate to: “Can you teach me OPOS with the equipment I
have, the way I like, using methods I am comfortable with?”
We can’t!
Q. How to scale up
A: Cook multiple times. Or scale up everything including cooker size. Whistles remain
the same. Time varies.
Scaling up tips:
It is easier than you think. Remember to scale up everything proportionately. You need
to make sure the quantity you cook matches the pot size.
Ensure your pot is at least 1/4th full and not over 3/4th full.
In all scaled up recipes, go by Wh. The timing will vary but the number of Whistles
remains the same.
Use more water than necessary for the first try. All recipes using water can be scaled up
safely.
No-water recipes are tricky and need monitoring the first time. Watch out for a burnt
smell.
Use the same heat setting as you used when standardising your 2L cooker. Increase
heat once you get comfortable.
Q. Where do I get more recipes?
See the OPOSChef channel on YouTube. Join the OPOS Support Group on Facebook.
Buy OPOS Cookbooks. Download OPOSChef App for iOS / Android for updated recipes
and more live videos.

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18. Top reasons why OPOS recipes fail:
Use of non-standard equipment
Not using measuring cups, spoons/ weighing scales
Cutting food into big chunks
Not tracking time / Whistles
Adding/ omitting ingredients, or changing quantities
Trying to personalise a recipe at the first attempt
Not understanding the techniques behind the recipes.

In other words, the most common reason for failure is because you have not followed
the recipe to the letter. All these can be avoided with a bit of discipline.
The only reason why some recipes might still fail is because the ingredients we use are
different. There is no solution for this but to understand the technique and tweak the
recipe.

19. One step at a time!

OPOSing requires discipline. Start with lesson 1 and take one step at a time.
Cook to learn
Cook to eat
Cook to feed
Cook to impress
There are no shortcuts for these stages!

20. Scaling up/down:

Once you understand the basic techniques, you can easily figure out the way to use
bigger cookers or scale up. Till then, please stick to the recipes. Cook multiple times
instead of scaling up. If you do scale up, then scale up everything including the cooker
size and go by Wh. The timing varies, but Whistles remain the same.

21: "I was always doing OPOS, without knowing the name!"
You have been pressure cooking. Welcome to PressureBaking – a whole new
technique, the complete opposite of pressure cooking. Multi step cooking or Dumping all
in a cooker is not OPOS. Be ready to unlearn all you know and start afresh.

22. "These fancy short cut techniques can't match the taste of traditional recipes."
OPOS is not about shortcuts/quick cooking. It is a way to bring the best out of food. We
are fortunate that it also works so quickly! Techniques like PressureBaking and layering
unlocked a burst of colour, flavour and texture never seen before! Every single OPOS
technique added a bit of magic. Now, OPOS not just matches traditional recipes, it far
outclasses them in most cases. Many of us suddenly find non-OPOS food tasteless!

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23: OPOS is universal.
OPOS works across cuisines. It just teaches you the foolproof way to bring the best out
of the building blocks of all cuisines – vegetables, meats and starches. By adding your
favourite spices and additives, you can translate each OPOS theme into any cuisine
easily!

24: The road ahead:

The bulk of Indian cuisine has been OPOSed. Popular international recipes like pasta,
noodles, soups, fried rice, etc have been OPOSed too. We look forward to your help in
OPOSing, standardising and validating your cuisines.

25. OPOS is protected.

The OPOS logo, the terms OPOS, One Pot One Shot, PressureBaking and Cold
Pressure Frying are registered and cannot be used without permission. OPOS is free
for personal, non-commercial use. 


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 Part 1 - Cooking using Non - Standard Equipment
OPOS is about standardisation. Standard recipes. Standard equipment. We refuse to
teach OPOS if you don't have standard equipment as we can't guarantee results.
All that has changed now. The current situation demands we teach you with whatever
equipment you have.
So, we will skip lessons like pressure baking, controlled caramelization, sugar syrup,
cold pressure frying, controlled evaporation etc, which are dangerous when attempted
in normal pressure cookers. We will focus on what you can do with whatever you have
at hand.

Let us start with Lesson 1: How to ease your cooking even if you do not have pressure
cookers.

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 Lesson 1: Modular cooking

Imagine you are served coffee in a star hotel. You get the decoction, milk, sugar/ sugar
substitutes in separate containers. These are the building blocks of coffee. You mix
them the way you like. There is no question about 'taste' as long as each building block
is foolproof. If the decoction is good, milk is good and sugar is good, your coffee is
bound to taste good. We will follow the same approach to cook all curries.

Almost all south Indian curries have four major building blocks - Tamarind paste, cooked
dal, coconut-chilli paste, yogurt.

Almost all north Indian curries have four major building blocks - Caramelised onion-
tomato paste, cooked dal, nut paste, dairy.

Various combinations of these building blocks mixed with veggies/ meats/ seafood
result in innumerable recipes.

Cooking up these building blocks is easy. You can even do it in a kadai. Once cooked
and stored, they let you whip up a feast in an instant.

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Lesson 1. Cooking Building Blocks:
Tamarind paste, CCC paste, Open pot tadka, Dal, Open pot caramelised onions,
Tomatoes.

OPOS Staples:
https://youtu.be/mZjkBsOxTT0

Lesson 1a. Tamarind Paste

https://youtu.be/5TBv6H7YOFk
In a pressure cooker, add 1C tamarind with fibers and seeds removed.
Add 3C water, optionally add 1Tbsp each (sambar powder, salt)
Cook on high for 3 Whistles. Let cool.
Knead well & remove fibers if any. Bottle & refrigerate

Scaling up
https://youtu.be/OLsL2b5xhd4

Lesson 1b. CCC Paste (Coconut- Cumin- Chilli Paste)

https://youtu.be/0O7YF4jzlUg
Take 1C chopped coconut
Add 1/2tsp salt, 2tsp cumin, 3 chopped green chillies.
Blend all to a thick paste adding as little water as possible.

Lesson 1c. Basic Open Pot Tadka: South Indian

https://youtu.be/t_1pZdQ2m3E
Heat 1C oil till it starts smoking . Switch off.
Add 1/4C each (mustard seeds, red chilli flakes), 1tsp asafoetida. Close. Let cool &
bottle.

Lesson 1d. Basic Open Pot Tadka: North Indian

https://youtu.be/mqVsZ2IXH8s
Heat 1C oil till it starts smoking. Switch off.
Add 1/4C each (cumin, red chilli flakes). Close. Let cool & bottle.

Lesson 1e. Dal

https://youtu.be/7BD39dEVE6w
Soak 1C of Tuvar dal for 1 hour. Drain.
In a pressure cooker, add 3C water, 1Tbsp oil, 1/4tsp each (turmeric powder,
asafoetida), soaked dal.
Cook for 3 Whistles. Let cool. Mash & refrigerate.

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Lesson 1f. Open Pot Caramelised Onion
https://youtu.be/WE1hy-lDXKM
In a kadai, heat 1/4C oil. When it starts smoking, add 2C chopped onion, 1tsp Ginger-
Garlic paste, 1/2tsp salt. Stir and cook on medium heat till onions brown. Let cool. Bottle
& refrigerate.

Lesson 1g. Open Pot Caramelised Tomato

https://youtu.be/hH5QbQn1l-w
In a kadai, heat 1/4C oil. When it starts smoking, add 2C chopped tomato, 1tsp Ginger-
Garlic paste, 1/2tsp salt. Stir and cook on medium heat till tomatoes disintegrate and
become a thick paste. Let cool. Bottle & refrigerate.

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 Lesson 2: Easy quarantine breakfasts/ dinner

Lesson 2a: Starch + Tadka = Meal

https://youtu.be/WdCYT5v0TKc
Recipe: In a pan heat 1Tbsp oil. Add any starch listed below. Stir-fry for a minute or two.
Mix in 1/4tsp salt, 1Tbsp tadka from lesson 1.

Stretching:
1. Mix in chopped (onion, tomato, cucumber, radish, cilantro, green chillies), grated
carrots, mango.
2. Mix in roasted peanuts/ Bhujia/ Sev for added protein
3. Mix in 1Tbsp pickle gravy/ Thokku/ Chutney
4. Mix in 1/2C leftover curries.
5. Let cool. Mix in 2C yogurt, 1/2tsp salt to convert it into a lunch box item
6. Mix in lettuce, a chopped boiled egg/ 1/4C grated (paneer/ cheese) & 3Tbsp
Mayonnaise/ readymade salad dressing to convert it into a western full meal salad.

Starches:
Take 4C puffed rice. Dunk in water. Squeeze dry.
Take 2C thin rice flakes. Wash & drain.
Take 2C thick rice flakes. Soak in water till soft. Drain.
Take 2C chopped rotis.
Take 4C chopped bread
Take 2C crumbled idli
Take 2C quick cooking oats. Soak in water until soft. Drain.
Take 2C cooked potato/ colocasia/ yam/ raw banana/ sweet potato/ tapioca/ other
tubers.

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Lesson 2b: Starch + Tadka = Upma
Easy quarantine breakfasts/ dinner
Take any cooked/ hydrated starch. Mix in bottled tadka. Upma!
https://youtu.be/_cWPcB6GZJo

Starches:
Soaked & drained puffed rice (Uggani)
Washed & drained thin rice flakes (Poha)
Soaked & drained thick rice flakes
Chopped rotis
Chopped sandwich bread (Bread upma)
Cooked pasta (Pasta upma)
Cooked noodles
Cooked grits (rava, bansi rava, rice rava)
Cooked vermicelli (Semiya upma)
Crumbled idli (Idli upma)
Cooked sago
Washed & drained oats (Oats upma)
Cooked rice dumplings (Mani kozhukattai)
Cooked millet dumplings
Mix in yogurt to convert all to lunch versions.

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 Lesson 3: Cooking rice, millets

Basmati Rice
https://youtu.be/Fi7CL7B6SaM
In a pressure cooker, add 1C basmati rice, 1.5C water. Cook on high for 2-3 Whistles / 5
minutes. Let pressure settle.

Raw Rice
https://youtu.be/aNENl6ZPC3k
In a pressure cooker, add 1C raw rice, 2.5C water. Cook on high for 3-5 Whistles/ 7
minutes. Let pressure settle.

Jasmine Rice
In a pressure cooker, add 1C jasmine rice, 2C water. Cook on high for 3-5 Whistles/ 6
minutes. Let pressure settle.

Parboiled Rice
https://youtu.be/zkRyWAYvvqs
In a pressure cooker, add 1C parboiled rice, 3C water. Cook on high for 3-5 Whistles/ 8
minutes. Let pressure settle.

Millets
https://youtu.be/NejvA134J1s
In a pressure cooker, add 1C millet, 2C water. Cook on high for 3-5 Whistles/ 6 minutes.
Let pressure settle.

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Scaling up
https://youtu.be/_PHldlQwo2Y

Tips:
Soak for at least 15 minutes for softer grains
Can add some salt
Reduce water marginally when you use soaked grains
Scale up everything proportionately to fill up half your cooker.

Double Boiled Kerala Red Rice/ Matta Rice (Iru Puzhukku)

In a pressure cooker, add 1C double boiled matta rice. Add 4C water. Cook on medium
heat for 5-7 Whistles /15 minutes. Let pressure settle. Drain excess water. Drained
water can be consumed as soup or mixed in with curries.

Single Boiled Kerala Red Rice/ Matta Rice (Otta Puzhukku)

In a pressure cooker, add 1C single boiled matta rice. Add 3C water. Cook on medium
heat for 5-7 Whistles /15 minutes. Let pressure settle. Drain excess water. Drained
water can be consumed as soup or mixed in with curries or left to ferment for a day to
become a probiotic drink.

Kerala matta rice is notoriously difficult to cook. It comes in two varieties. Otta Puzhukku
(single boiled) and iru puzhukku (double boiled). Single boiled variety cooks faster and
does not need much soaking. For double boiled varieties (eg: Nirapara, Mother's
brands), you need to soak longer, add more water and cook longer. Both need draining.

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 Lesson 4: Rice + tadka + additives = Variety rice
https://youtu.be/eZ7tXueNQ0w

Mix 1C cooked & cooled rice/ millets with 1Tbsp tadka + additives

Additives:
a. 2Tbsp Thokku/ Pickle/ Spiced tamarind paste
c. 1/4C Cooked fruits/ Vegetables
d. 1tsp lemon juice, 1/8tsp turmeric powder, 1/4C roasted peanuts
e. 1/4C Dessicated coconut/ grated copra, 1/4C roasted peanuts
f. 2Tbsp podi (Spiced lentil powder/ roasted cumin-pepper powder), 1Tbsp ghee/
sesame oil
g. 1C yogurt

Tips:
Variety rice is never served hot.
Each grain needs to be separate, which is possible only when you use cooked & cooled
grains.
You can use millets, couscous, puffed/ flaked grains in place of rice

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 Lesson 5: Thick Vegetable Soups
https://youtu.be/1Krv0zAvKVI

Vegetables + Thickener + Stock+ Additives = Soups

In a pressure cooker, add 2C of chopped vegetables/ 4C spinach, 1C water/ stock,

1/2tsp salt, 1tsp pepper powder. Cook on high for 3 Whistles. Release pressure.

Cream of Vegetable Soups

Mix in 1/4C of thick cream to make Cream of vegetable soup.
https://youtu.be/cXx41B5NJtc - 3 in 1 soup

Nutty Vegetable Soup

Mix in 1/4C roasted nut paste (cashew/ almond/ peanut) to make nutty vegetable soups.

Bread based Soups

Mix in 1/2C chopped bread to make a filling vegetable soup

Cheese based Soups

Mix in 1/4C grated cheese/ cream cheese to make cheesy vegetable soups.

Emulsified Vegetable Soups

Blend all with 2Tbsp butter/ oil into a thick & creamy soup

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Additives:
Croutons, almond slivers, roasted nuts, chopped herbs, cooked pasta/ noodles, fried
onions, chilli flakes, thinly sliced ginger, bhujia/ sev, crushed papad.

Common vegetables:
Potato, carrot, cauliflower, broccoli, spinach, sweet corn, mushroom, tomato, squash,
green peas.

Tips:
1. Can caramelise vegetables by sauteing them for 5-6 minutes before adding water.
2. Use stock instead of water for greater flavour
3. Add your favourite spice/ spice mix while cooking vegetables.
4. Scale up to fill at least half your cooker.

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 Lesson 6: Non Vegetarian Soups
https://youtu.be/NX762Urn5Ek

Meat + Stock + Additives = Meat Soup

In a pressure cooker, add 1C chopped meat, 2C water/ stock, 1/2tsp salt, 1tsp pepper
powder. Cook on high for 2-10 Whistles. Let pressure settle.

Creamy Soups
Mix in 1/4C of thick cream/ coconut milk

Nutty Soups
Mix in 1/4C roasted nut paste (cashew/ almond/ peanut)

Bread based Soups

Mix in 1/2C chopped bread/ 1/4C bread crumbs to make a full meal soup

Cheese based Soups

Mix in 1/4C grated cheese/ cream cheese to make a cheesy soup

Egg Drop Soups

Add beaten egg in a thin stream to the bubbling soup

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Additives:
Croutons, almond slivers, roasted nuts, chopped herbs, cooked rice/ pasta/ noodles,
fried onions, chilli flakes, thinly sliced ginger, bhujia/ sev, crushed papad.

Commonly used:
Chicken (5 Whistles), Mutton (10-20 Whistles), Fish (1-2 Whistles), Prawns (2-3
Whistles), Crab (2-3 Whistles), Bones (20 -30 Whistles).

Tips:
1. Can caramelise red meats by sauteing them for 5-6 minutes before adding water.
2. Use stock instead of water for greater flavour
3. Add your favourite spice/ spice mix.
4. Scale up to fill at least half your cooker.
5. Overcooked? Release pressure/ reduce number of Whistles.
6. Undercooked? Use smaller chunks/ Increase the number of Whistles.

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 Lesson 7: Cooking Mashes

Spicy Potato Mash (Bharta/ Chokha/ Bathe/ Chakata/ Podimas)

https://youtu.be/wxuWLBqaE8Y
In a pressure cooker, add 1/2C water, 2C potatoes chopped small, 1/2tsp salt. Cook on
high for 3 Whistles. Let pressure settle. Drain excess water. Mash potato with 1Tbsp oil.
Mix in 1Tbsp bottled tadka, 2 chopped green chillies.

Mix Veg Mash (Pav Bhaji)

In a pressure cooker, add 1/2C water, 1C each chopped small (tomato, potatoes
cauliflower), 1/4C each small chopped (beetroot, carrot), 1tsp each (Ginger-Garlic
paste, kasuri methi, Kashmiri chilli powder), 1/2tsp each (salt, garam masala), 1
chopped green chilli. Cook on high for 3 Whistles. Release pressure. Mash all.

Bengali Alu Dim Bharta

In a pressure cooker, add 1/2C water, 2C potatoes chopped small, 3 washed whole
eggs,1/2tsp salt. Cook on high for 3 Whistles. Let pressure settle. Drain excess water.
Peel eggs. Mash all together. Mix in 1/4C finely chopped onions, 2 finely chopped green
chillies, 1/2tsp salt, 1tsp mustard oil.

Muttar Bharta
https://youtu.be/bbWvr54Cmss
In a pressure cooker, add 1/2C water, 2C fresh green peas, 1 chopped green chilli,
1/2tsp each (salt, garam masala), 1/8tsp asafoetida
Cook on high for 2 Whistles. Release pressure. Drain excess water. Mash all. Mix in
1/2tsp lemon juice.

Tips:
1. Scale up proportionally to ensure your cooker is half filled
2. Do not waste the strained water. Mix it in with curries.

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Lesson 8: Retained Heat Cooking - Upma,Kesari, Batata Poha

Upma
https://youtu.be/UuU98xXf2BQ
In a pressure cooker add 2C water, 2tsp oil, 1tsp each (salt, chopped ginger), 1
chopped green chilli. Cook on high for 1 whistle (5 minutes). Release pressure. Mix in
1/2C double roasted, fine rava. Close and let rest for 15 minutes (No further heating
needed).
Tips:
1. Reduce quantity of water for a drier texture.
2. If you don't get pre roasted rava, dry roast the rava. Let cool. Roast again till it does
not taste raw.
3. Can roast dry/ with oil/ ghee.
4. Ensure you use fine rava. Bigger grits do not work in this recipe.

Scaling up Upma
https://youtu.be/1egefej5NJ0

Batata Poha
https://youtu.be/KZ4Y9-iPb2k
In a pressure cooker, add 1/2C water, 2C potatoes chopped small, 3 chopped green
chillies, 1tsp salt, 1/4tsp turmeric powder. Cook on high for 3 Whistles. Let pressure
settle. Mix in 1Tbsp bottled tadka, 2C thin poha, 1tsp lemon juice and 1/4C crushed
peanuts. Keep covered for 5 minutes.
Tips:
a. Can use other grain flakes/ other starchy vegetables
b. Thin poha need not be washed. Thick poha needs to be washed and drained.
c. Ensure poha is well drained and not clumpy.

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Kesari/Sooji Halwa
Wheat grits fudge
https://youtu.be/eLH8YMPYu1M
In a pressure cooker, add 1/2C sugar, 3Tbsp ghee, 1C water, 6 strands saffron, 1
crushed cardamom. Cook on high for 1 Whistle or 4 minutes. Release pressure. Mix in
1/4C double roasted fine rava. Close the cooker and serve after 20 minutes. No further
heating!
Tips:
1. Can add 1/4C fruit pulp for a fruity kesari
2. Can replace Saffron with food colour

Rava Kheer Concentrate for a Crowd

https://youtu.be/v3ukeOzdYb0
In a pressure cooker, add 2C water, 1C sugar, 2Tbsp ghee. In an inner vessel, add 500
ml milk. Cook on high for 5 Whistles/ 10 minutes. Release pressure gently/ Let pressure
settle. Mix all. Mix in 1C double roasted rava, 10 saffron strands. Dilute with more milk
while serving

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Lesson 9: Cooking Small, Split Dals (Tuvar/Mung/Masoor/Chana)

Cooking Soaked Dal

https://youtu.be/e_-glq2cpSw
Soak 1C dal for 2 hours till it doubles. Add to a pressure cooker. Add enough water to
cover the dal. Add 1Tbsp oil, 1/4tsp each (turmeric powder, asafoetida). Cook on high
for 2-5 Whistles. Let pressure settle.

Cooking Unsoaked Dal

https://youtu.be/ISXjLyE0rfU
In a pressure cooker, add 1C dal, 2C water, 1tsp ghee, 1/4tsp each (turmeric powder,
asafoetida). Cook on high for 8 Whistles. Let pressure settle.

Scaling up
1kg dal in a small cooker
https://youtu.be/hG2-EgI8AJs
Soak 350g tuvar dal till it doubles in weight (around 3 hours). In a pressure cooker, add
1Tbsp oil, soaked and drained dal. Cover with water. Cook for 2 Whistles on high. Let
pressure settle.

3kg Dal in a Bigger Cooker

https://youtu.be/20EAyot28yc
Soak 1Kg tuvar dal for an hour. Drain. In a pressure cooker, add 1Tbsp oil, soaked and
drained dal. Cover with water. Cook for 3 Whistles on high. Let pressure settle.

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Freezing Dal
Fill up ice cube trays with cooked dals and freeze. Remove cubes to add to curries.

Dehydrating Dal
a. Spread cooked dal in a single layer and sundry or oven dry too a powder. Bottle and
use it to create instant dals

b. Spread cooked dal in a single layer and leave it uncovered inside a refrigerator to dry
it out. Once all moisture is evaporated, bottle it.

Dal Tadka
https://youtu.be/-3Sq1bSTu54
Mix in 1C cooked dal with 2Tbsp bottled tadka, 1/2C water, 1/2tsp salt.

Masala dal
Mix in 1C cooked dal with 1Tbsp each (bottled tadka, caramelised onion, caramelised
tomato), 1/2C water, 1/2tsp salt.

Dal Nawabi
Mix in 1C cooked dal with 1Tbsp each (bottled tadka, caramelised onion, caramelised
tomato), 1/4C each (cream, milk), 1/2tsp salt.

Dal Shorba
https://youtu.be/_ymCwAfno0E
In a pressure cooker, add 2Tbsp butter, 1/2C water, 1C chopped tomatoes, 1C soaked
mung dal, 1tsp Ginger-Garlic paste, 1 chopped green chilli, 1/2tsp each (cumin powder,
chilli powder, garam masala, salt). Cook on high for 2 Whistles. Let pressure settle.
Mash/ blend with 2C water 2Tbsp butter. Garnish with 1Tbsp chopped herbs.

Sambar
https://youtu.be/pXUgX8Osffk
In a pressure cooker, add 2Tbsp sesame oil, 1/2C water, 1/2C chopped tomatoes, 1/2C
soaked tuvar dal, 1 slit green chilli, 1Tbsp sambar powder, 1tsp tamarind pulp, 1tsp
salt, 1/4tsp each (turmeric powder, asafoetida), 1C chopped potato. Cook on high for 4
Whistles. Let pressure settle. Mix in 1C water, 1Tbsp each (bottled tadka, chopped
cilantro).

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Tomato Rasam
https://youtu.be/BA6DXrGOFKc
In a pressure cooker, add 2Tbsp ghee, 1C water, 1/2C chopped tomatoes, 1/2C soaked
tuvar dal, 1 slit green chilli, 1tsp tamarind pulp, 1tsp each (salt, cumin powder, pepper
powder), 1/4tsp each (turmeric powder, asafoetida). Cook on high for 4 Whistles. Let
pressure settle. Blend with 1C water till frothy. Add 1Tbsp each (bottled tadka, chopped
cilantro). Can dilute more to get the required consistency.

Tamatar Aloo Dal

https://youtu.be/I-ll1Saau_U
In a pressure cooker, add 2Tbsp oil, 1/2C water, 4 crushed tomatoes, 1C soaked dal,
1tsp Ginger-Garlic paste, 1/2tsp each (cumin powder, chilli powder, garam masala, salt),
1/4tsp turmeric powder, 250g chopped potato, Cook on high for 5 Whistles. Let pressure
settle. Mix in 1/4C cream, 2Tbsp butter, 1Tbsp bottled tadka.

Scaling up: 1Kg Chana Dal

https://youtu.be/s58wzMgMXFY
In a pressure cooker, add 5C soaked chana dal, 2C water. Cook on high for 3 Whistles.
Let pressure settle. Yields 1kg cooked dal.

Paruppu Payasam
https://youtu.be/0k40r1mYKX8
In a pressure cooker, add 1/2C mung dal, 2C water, 1tsp ghee. Place an inner vessel
and add 1/2C grated jaggery, 1/8C water. Cover the inner vessel. Cook on high for 8
Whistles or 8 minutes. Let pressure settle. Mix all with 1/4tsp cardamom powder. Blend
with 2Tbsp ghee, 1C boiled milk/ coconut milk to emulsify.

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 Lesson 10: Cooking Pasta, Instant noodles, Vermicelli, Sago

Mac & Cheese

https://youtu.be/KUw6thZvJhw
In a pressure cooker, add 1C macaroni, 1/2tsp salt, 2tsp butter, water just enough to
cover the pasta (around 1C). Mix. Cook on high for 1 Whistle / 3 minutes. Release
pressure. Mix in 1/4C cheese. Close and let rest for 5 minutes.
Can mix in 1/4C cream to make Pasta Alfredo

Pasta Carbonara
https://youtu.be/gwOE4T27L84
In a pressure cooker, add 2C macaroni, 1tsp salt, 1Tbsp oil, water just enough to cover
the pasta (around 2C). Mix. Cook on high for 2 Whistles/ 7 minutes. Release pressure.
Fluff up. Mix 2 room temperature eggs, 1tsp pepper. Close and let rest for 5 minutes.

Pasta Upma
https://youtu.be/izfhs_WDQow
In a pressure cooker, add 1C macaroni, 1/2tsp each (salt, chilli powder), 1tsp oil, 1/8tsp
turmeric powder, water just enough to cover the pasta (around 1C). Mix. Cook on high
for 1 Whistle / 3 minutes. Release pressure. Fluff up. Mix in 1Tbsp bottled tadka. Close
and let rest for 5 minutes.

Curry Pasta
https://youtu.be/BMlv_J4jpQE
In a pressure cooker, add 2C macaroni, 1Tbsp oil, 1/4C thokku/ pickle or 1/2C leftover
curry, water just enough to cover the pasta (around 2C). Mix. Cook on high for 2
Whistles/ 7 minutes. Release pressure. Fluff up.

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Scaling up: 1.25Kg Pasta Achari
https://youtu.be/kipVBALKtIY
In a pressure cooker, add 2Tbsp oil, 4C macaroni, 1/4C pickle, water just enough to
cover the pasta (around 3C). Mix. Cook on high for 2 Whistles/ 7 minutes. Release
pressure. Fluff up.

Semiya Upma
https://youtu.be/CFUhHEbM8uw
In a pressure cooker, add 1C roasted vermicelli, water just enough to cover the pasta
(around 1C). Add 1tsp oil, 1/2tsp salt, 1slit chilli, 1tsp grated ginger, 1/8tsp turmeric
powder. Mix. Cook on high for 1 Whistle / 3 minutes. Release pressure. Fluff up. Mix in
1Tbsp bottled tadka. Close and let rest for 5 minutes.

Vermicelli Study
https://youtu.be/vNqrOdRyLaM
In a pressure cooker, add 1C vermicelli, water just enough to cover the pasta (around
1C). Add 1Tbsp pickle. Mix. Cook on high for 1 Whistle / 3 minutes. Release pressure.
Fluff up.

Scaling up: 1.5Kg Semiya Kesari

https://youtu.be/bz8fV1Ll1a0
In a pressure cooker, add 3Tbsp ghee, 2C roasted vermicelli, 1/4C dry fruits, nuts. Add
4C water, 2C sugar, 1/8tsp crushed cardamom. Mix. Cook on high for 2 Whistles/ 11
minutes. Let pressure settle. Fluff up.

Thayir Semiya
https://youtu.be/x2sfA4J38VU
In a pressure cooker, add 1C roasted vermicelli, 1/4C raw peanuts, 1tsp finely chopped
ginger, 1/2tsp each (salt, sugar), 3 chopped green chillies, water just enough to cover
the pasta. Mix. Cook on high for 2 Whistles / 6 minutes. Release pressure. Fluff up. Mix
in chopped cilantro, 1Tbsp bottled tadka. Mix in 1C yogurt after it cools.

Scaling up: 1.2Kg Semiya Kheer

https://youtu.be/hw8291nhDNk
In a pressure cooker, add 1Tbsp ghee, 1C roasted vermicelli. Add 2C water, 1C sugar.
In an inner vessel, add 2C milk. Cook on high for 3 Whistles / 9 minutes. Let pressure
settle. Mix all with 10 strands saffron

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Maggi
https://youtu.be/_nEJhkNBNZc
In a pressure cooker, add 1pack instant noodles broken into 4 chunks, tastemaker, 3/4C
water. Cook on high for 2 Whistles/ 3 minutes. Switch off. Release pressure. Close and
let rest for 5 minutes.

Scaling up Maggi
https://youtu.be/NFcZolZa_JU
In a pressure cooker, add 4 cakes (280g) of crushed instant noodles, tastemaker, water
to completely cover noodles. Cook on high for 1 Whistle/ 9 min. Switch off. Release
pressure. Mix in cheese/ eggs. Dilute with hot water to the texture you need. Close and
let rest for 5 minutes.

Traditional Vs. OPOS Instant Noodles

https://youtu.be/ge5zcKfdEuE

OPOS Sago Kheer

https://youtu.be/ESaJp3YEL1Q / https://youtu.be/yRYrChrIZ8g
Soak sago till soft. Drain completely.
In a pressure cooker, add 1/2C soaked & drained sago, 1C water, 10 strands saffron,
1Tbsp ghee, 1/8tsp cardamom powder. Cook on high for 2 Whistles/ 4 minutes. Let
pressure settle. Mix in 1/2C sugar, 1/2C milk. Close. Let rest for 10 minutes.

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 Lesson 11: Dal based Snacks

Split Dal Sundal

https://youtu.be/jQRR8bp3qlw
Soak 1C chana dal in water for 30 minutes. Drain.
In a pressure cooker, add 1/2C water, soaked dal, 1tsp chopped ginger, 1 chopped
green chilli, 5 crushed curry leaves, 1/2tsp salt, 1/8tsp each (turmeric, asafoetida). Cook
on high for 2 Whistles. Let pressure settle. Strain excess water if any. Mix in 1/4C grated
coconut, 1Tbsp bottled tadka.

Sprouts/ Fresh Legumes Sundal

https://youtu.be/XsaDFA0LbUY
In a pressure cooker, add 1/2C water, 2C fresh whole legumes/ sprouted legumes/
soaked & drained small legumes (fenugreek, mung, horse gram, peanut), 2 chopped
green chillies, 1/2tsp salt, 1/4tsp asafoetida. Cook on high for 3 Whistles. Let pressure
settle. Drain excess water. Mix in 1tsp bottled tadka.

Large Legume Sundal

https://youtu.be/JVR-cPGww70
Soak 2.5C Pink kidney beans/ Butter beans/ Kabuli chana/ Field beans/ Red rajma or a
mix of them overnight. Drain.
In a pressure cooker, add 5C soaked and drained legumes, 1/2tsp each (asafoetida,
turmeric, chilli powder), 2C water. Cook on high for 15 minutes. Let pressure settle.
Drain excess water. Mix in 1Tbsp bottled tadka, 1/2tsp salt.

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 Lesson 12: Cooking Tough Dals (Dal Makhni, Rajma Masala,
Chana Masala, Ghugni)

Soak 1C (200gms) Whole Black Urad Dal/ Rajma/ Kabuli chana/ Desi chana overnight
in salted water. Drain.

Maash/ Rajma masala/ Chana masala

In a pressure cooker, add soaked and drained dal, 3 slit green chillies, 1tsp garam
masala, 1Tbsp Ginger-Garlic paste, 3C water. Cook on high for 30 minutes. Let
pressure settle. Mash coarsely with 1/2tsp salt, 1/4C each caramelised (tomato, onion).

Dal Makhni
In a pressure cooker, add soaked and drained whole black urad dal, 3 slit green chillies,
1tsp garam masala, 1Tbsp grated ginger, 3C water. Cook on high for 30 minutes. Let
pressure settle. Mash coarsely with 3Tbsp butter, 2Tbsp cream, 1/2tsp salt, 1/4C
caramelised tomato.

Kadala Kari
In a pressure cooker, add soaked and drained desi chana dal, 10 curry leaves, 1/4tsp
asafoetida, 3 slit green chillies, 1tsp garam masala, 1Tbsp grated ginger, 3C water,
1/4C coconut paste. Cook on high for 20 minutes. Let pressure settle. Mix in 1tsp salt,
2Tbsp caramelised onion, 2Tbsp coconut milk, 1tsp coconut oil.

Ghugni
https://youtu.be/9Ou6uQjVorY
In a pressure cooker, add soaked and drained whole green/ yellow peas, 1/4tsp each
(turmeric powder, asafoetida), 3 slit green chillies, 1tsp each (garam masala, coriander
powder) 1Tbsp grated ginger, 3C water. Cook on high for 15 minutes. Let pressure
settle. Mix in 1tsp salt, 2Tbsp each (caramelised onion, tomato). Mix in 1Tbsp bottled
tadka.

40 www.oposkit.com
 Lesson 13: Cooking Eggs, Meats & Seafood

Chicken Stew
https://youtu.be/H0RDhab7Cvg
In a Pressure cooker, add 1/2C water, 1Tbsp oil, 1/2C chopped tomato, 250g chopped
chicken, 1 slit green chilli, 5 curry leaves, 2tsp red chilli powder, 1tsp each (coriander
powder, Ginger-Garlic paste), 1/2tsp salt, 1/4tsp turmeric.

Cook on high for 5 Whistles / 6 minutes. Let pressure settle. Open, mix all with 1Tbsp
bottled tadka, 2Tbsp chopped coriander leaves and serve

Mutton Stew
In a Pressure cooker, add 1/2C water, 1Tbsp coconut oil, 250g chopped mutton, 1C
diced potatoes, 1 slit green chilli, 5 curry leaves, 1tsp each (pepper powder, Ginger-
Garlic paste), 1/2tsp salt.

Cook on high for 8 minutes (10 Whistles). Let pressure settle. Open, mix all with 2Tbsp
coriander leaves and serve

Creamy Fish Stew:

https://youtu.be/kd8X1vuPkRI
In a Pressure cooker, add 1/4C water, 1Tbsp coconut oil, 1/2C chopped tomato, 1 slit
green chilli, 250g chopped fish, 1tsp each (Ginger-Garlic paste, salt, pepper powder),
1/4tsp turmeric

Cook on high for 2 Whistles / 5 minutes. Release pressure. Open, mix in 1/2C thick
coconut milk/ cream, 5 curry leaves and serve. (optionally can add 1/4C caramelised
onions)

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Hot & Sour Fish Stew
In a Pressure cooker, add 2Tbsp oil, 1/4C water, 1/2C chopped tomatoes, 1/4C
chopped shallots, 2Tbsp chopped garlic, 1 slit green chilli, 5 curry leaves, 250g chopped
fish, 2Tbsp Kashmiri red chilli powder, 1Tbsp tamarind pulp, 1/2tsp salt, 1/4tsp turmeric.

Cook on high for 2 Whistles / 5 minutes. Release pressure. Open, mix all gently with
1/4C water and serve

Hard Boiled Eggs

https://youtu.be/f0uZt06hIx8
In a pressure cooker add 4 eggs, 1C water. Cook on high for 3 Whistles. Let pressure
settle. Drain water.

Scaling up Hard Boiled Eggs

https://youtu.be/qEJjLaXaU0Q
In a pressure cooker add 15 eggs, 1C water. Cook on high for 1 Whistle. Let pressure
settle. Drain water.

Soft Boiled Eggs

https://youtu.be/CEpIYWbY7Sg
In a pressure cooker, add 1/2C water. In an inner vessel, add 4 eggs. Cook on high for 4
Whistles. Let pressure settle.

Poached Eggs
https://youtu.be/Oa7hwRHOfCQ
In a pressure cooker, add 1C water. Grease small cups with oil. Crack an egg into each
cup. Cook on high for 1 Whistle. Let pressure settle.

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 Lesson 14: Attalysis - Mess free kneading
https://youtu.be/ppObIbz8mJI

Step1: Find the water needed for your flour:

1. Use a kitchen scale. This is a precise technique. Cup measures don't work for wheat
flours.

2. Knead flour as you do normally, but carefully note down the flour: water ratio. Let us
assume you use 175g water for 250g whole wheat flour. This is the key. Proceed after
finding out the water needed for your flour.

Step 2: Attalysis.
Take 175g water (the quantity determined in step 1). Add 250g flour to water. Mix gently
(do not knead) till all water is absorbed by the flour and the flour resembles wet sand.

3. Keep the mix covered for at least 30 minutes. When you open, the dough would look
mostly kneaded and would need minimal kneading.

Step 3: Shape and cook.

There is no change in the shaping/ cooking method. The only change is in kneading.

Different flours absorb different amounts of water. 250g to 400g water for 1/2 kg flour
depending on the flour. Prefer flours absorbing more water as they result in softer
breads.

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Tips:
1. The kneaded dough can be kept refrigerated in an airtight container for days.
2. Oil it or over with cling wrap to prevent blackening.
3. Salt can be mixed in right at the beginning or when you do the final kneading.
4. Oil is optional

The following ratios are standardised for Ashirwad atta, Pillsbury atta, Big basket brand
atta and Nilgris atta. Use them as starting points and tweak them as per the flour you
use. Different flours absorb different amounts of water.

Phulkha/ Paratha Dough

https://youtu.be/qtawRfWMwR8
250g atta, 175g water, 1tsp salt.

Stuffed Paratha Dough

125g atta, 125g maida, 175g water, 1tsp salt.

Poori Dough
175g water, 1tsp salt, 250g atta, 2Tbsp fine rava (sooji)

Bhatura Dough
125g wheat flour, 125g maida, 1/4tsp baking powder, 1/2tsp salt, 2Tbsp curd, 175g
warm milk.

Modak/ Akki Rotti (Rice roti)/ Mani Kozhukattai/ Idiyappam/ Nonbu Adai Dough
https://youtu.be/aBxjThaidrI
1C roasted rice flour, 1.5C boiling water, 1/2tsp salt, 2tsp oil.

Ragi Mudde (Millet balls) Dough

https://youtu.be/sKvvPcm2aYA
1 C roasted ragi flour, 1.5C boiling water, 1Tbsp coconut oil.

Bajra Roti Dough

1C Bajra flour, 1C boiling water, 1/2tsp salt, 1tsp oil.

Millet Idiyappam (String Hoppers)

1C millet flour, 1.5C boiling water, 1/2tsp salt, 2tsp oil.

44 www.oposkit.com
 Lesson 15: Drinks (Infused Liquids)

Sterilised Water
In a pressure cooker add 1L tap water. Cook on high for 4 Whistles. Let pressure settle.
Pour back and forth between two containers to aerate it.

Sukku vellam/ Jeeraka vellam

https://youtu.be/fitSf4jvODQ
In a pressure cooker add 1L tap water. Add 1Tbsp cumin/ dry ginger. Cook on high for 4
Whistles. Let pressure settle. Use it as drinking water.

Sukku Coffee
https://youtu.be/wSDJ6syemnI
In a pressure cooker add 2C water. Add 1tsp each dry crushed (black pepper, cumin,
coriander seeds, dry ginger). Cook on high for 4 Whistles. Let pressure settle. Filter. Mix
in sugar (optional). Serve hot or cold.

Dum Tea
https://youtu.be/RMohheVMhlo
In a clean pressure cooker, add 1C unboiled milk, 1/4tsp dry ginger, 1 crushed
cardamom, 1 clove, 1tsp tea powder. Cook on high for 1 Whistle. Let pressure settle or
release pressure gently. Filter and serve.

Sharbath
https://youtu.be/y6R1lstD_m0
In a pressure cooker, add 1C each (sugar, water), 10g cinnamon, 6 cloves, 6 crushed
cardamom. Cook on high for 1 Whistle. Let pressure settle. Filter and bottle. Dilute with
water/ milk and serve hot or cold.


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 Lesson 16: Pulav Varieties

Jeera Pulav
https://youtu.be/vzRROUkef3s
Soak 1C basmati rice in water for 1 hour. Drain.
In a pressure cooker, add 2Tbsp ghee, soaked rice, 1.5C water, 2 slit green chilli, 1tsp
each (Ginger-Garlic paste, salt) 1Tbsp toasted cumin. Mix all. Cook on high for 2
Whistles. Let pressure settle. Fluff up .

Methi Pulav
Soak 1C basmathi for 1 hour. Drain.
In a pressure cooker, add 2Tbsp ghee, soaked rice, 1.5C water, 2 slit green chilli, 1tsp
each (Ginger-Garlic paste, salt) 2Tbsp kasuri Methi. Mix all. Cook on high for 2
Whistles. Let pressure settle. Fluff up.

Pickle Pulav
https://youtu.be/fM1f7DWla5I
Soak 1C basmathi for 1 hour. Drain.
In a pressure cooker, add soaked rice, 1.5C water, 1/4C pickle/ thokku. Mix all. Cook on
high for 2 Whistles. Let pressure settle. Fluff up.

Vermicelli Pulav
https://youtu.be/gwwgaHzAq88 / https://youtu.be/tpIn3iXyJVk
Wash & drain 100g vermicelli.
In a pressure cooker, add 1/2C water, 2C mixed vegetables, 2 chopped green chillies,
Drained vermicelli, 1tsp Ginger-Garlic paste, 1/4tsp each (chilli powder, salt), 1/8tsp
turmeric powder. Cook on high for 3 Whistles. Release pressure. Fluff up. Mix all.

Rava Pulav
https://youtu.be/505vNbX2IDw
In a pressure cooker, add 1/2C water, 2C mixed vegetables, 1tsp Ginger-Garlic paste,
1/4tsp each (chilli powder, salt), 1/8tsp turmeric powder. Cook on high for 3 Whistles.
Release pressure. Mix in 2C double roasted rava. Fluff up.

46 www.oposkit.com
 Lesson 17: Cooking Starch with Lentils

Pongal
https://youtu.be/RR05VXzsBNE
Soak 1/2C rice and 1/4C mung dal for 2 hours. Drain.
In a pressure cooker add 2Tbsp ghee, soaked rice and dal, 3C water. 1/2tsp salt, 1tsp
each (grated ginger, crushed cumin, crushed pepper). Cook on high for 4 Whistles. Let
pressure settle. Mash coarsely.

Sambar Rice
Soak 1/2C raw rice and 1/4C tuvar dal for 2 hours. Drain.
In a pressure cooker, add the soaked rice and dal, 3Cwater, 1/2tsp each (salt, tamarind
paste), 1tsp(sambar powder, oil), 1/2C each chopped (tomato, potato), 5 curry leaves.
Cook on high for 4 Whistles. Let pressure settle. Mash rice coarsely. Mix in water to
adjust consistency. Mix in 1Tbsp bottled tadka

Khichdi
Soak 1/2C rice, 1/4C mung dal for 2 hours. Drain. In a pressure cooker add 1Tbsp
ghee, 1tsp each (Ginger-Garlic paste, garam masala), 1/2tsp salt, 1Tbsp caramelised
onion, 3C water. Cook on high for 4 Whistles. Let pressure settle. Mash coarsely.

47 www.oposkit.com
 Lesson 18: Vegetable Biriyanis

Kuska Biriyani
Prep: Soak 1.5C basmati rice in water for 30 minutes. Drain.
In a pressure cooker add 1Tbsp ghee, rice, 1/4C each (yogurt, chopped mint,
caramelised onions), 1.5tsp each (biriyani masala, chilli powder, salt), 1Tbsp Ginger-
Garlic paste, 3 slit green chillies, 1.5C water. Mix.
Cook on high for 2 Whistles. Let pressure settle. Fluff up & serve.

Soya Biriyani/ Qabooli Biriyani/ Kathal ka Biriyani/ Aloo Biriyani/ Sprouts Biriyani
https://youtu.be/372uPbEjCHM
Prep: Soak 1.5C basmati rice in water for 30 minutes. Drain.
Mix 4C soaked soya chunks/ 1/2C soaked chana dal/ 2C chopped raw jackfruit/ 1C
chopped potato/ 1C sprouts with 1/4C each (yogurt, chopped mint, caramelised
onions), 1.5tsp each (biriyani masala, chilli powder, salt), 1Tbsp Ginger-Garlic paste, 3
slit green chillies.
In a pressure cooker, add 1Tbsp ghee, 1.5C water , spiced soya/ chana/ potato/ jackfruit
mixture, rice. Mix.
Cook on high for 3 Whistles. Let pressure settle. Fluff up & serve.

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Tips:
Wash & rinse rice multiple times to remove starch.
Soak the rice longer/ cook longer if you face undercooking issues
Can add more/ less caramelised onions, Ginger-Garlic paste, spices, salt.
Replace yogurt with coconut milk for a vegan version.
Replace water with vegetable stock for more flavour.
Mix in tadka of Bay leaf, cinnamon, cardamom, star anise, cloves in ghee for greater
flavour.
Do not use vegetables like carrot/ beans/ cauliflower/ capsicum/ green peas as they
overcook.
Can mix in paneer/ boiled egg with kuska biriyani for paneer biriyani/ egg biriyani.
Fluff up after biriyani cools a bit as rice grains are very delicate when hot.
Can garnish with fried onions, fried cashews/ raisins, saffron strands soaked in milk,
cilantro.

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 Lesson 19: Non-Vegetarian Biriyanis

Prawn Biriyani
Prep: Soak 1.5C basmati rice in water for 30 minutes. Drain.
Mix 500g cleaned prawns, 3Tbsp each (caramelised onion, tomato), 1/4C mint, 1.5tsp
each (biriyani masala, chilli powder, salt), 1Tbsp Ginger-Garlic paste, 2 slit green
chillies.
In a pressure cooker, add 1C water, 1Tbsp ghee, spiced prawns, rice. Mix. Cook on
high for 2 Whistles.Let pressure settle. Fluff up & serve.

Chicken Biriyani
https://youtu.be/9EHljT_sgdQ
Prep: Soak 1.5C basmati rice in water for 30 minutes. Drain.
Mix 500g chopped chicken, 1/2C yogurt, 1/4C chopped mint, 3Tbsp caramelised
onions, 1.5tsp each (biriyani masala, chilli powder, salt), 1Tbsp Ginger-Garlic paste, 2
slit green chillies.
In a pressure cooker, add 1C water, 1Tbsp ghee spiced chicken, rice. Mix. Cook on high
for 5 Whistles.Let pressure settle. Fluff up & serve.

Mutton Biriyani
https://youtu.be/4Zub7UXLErI
Prep: Soak 1.5C basmati rice in water for 30 minutes. Drain. Mix 500g mutton kheema,
1/2C yogurt, 1/4C chopped mint, 3Tbsp caramelised onions, 1.5tsp each (biriyani
masala, chilli powder, salt), 1Tbsp Ginger-Garlic paste, 2 slit green chillies.
In a pressure cooker, add 1C water, 1Tbsp ghee, spiced mutton, rice. Mix. Cook on high
for 6 Whistles. Let pressure settle. Fluff up & serve.

Tips:
1. Cut smaller/ marinate meats longer/ cook longer if you face undercooking issues
2. Can use any meat tenderizer like lemon / raw papaya paste in meat marinade.
3. Replace water with chicken/ fish/ meat stock for greater flavour.

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 Lesson 20: Kheer
https://youtu.be/6YFEz26dSrY

In a pressure cooker, add 1/2C water, 2Tbsp ghee, 2C chopped fruits, 1/4C cashew
1/8tsp cardamom powder. In an inner vessel, add 500ml unboiled milk. Cook on high for
3 Whistles. Let pressure settle. Mix all. Add 1/4C each (sugar, condensed milk). Blend
coarsely.
Commonly used fruits: Mango, Chikoo, Jackfruit, Banana.
Can also use Carrot, Beetroot, Zucchini or Bottle gourd.

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 Part 2 - Standard OPOS Lessons
Please use standardised OPOS equipment for these lessons. OPOS cookware is
designed for pressure cooking at high heat, without water. Normal pressure cookers are
not designed to work this way. Please do not risk using normal cookware for these
lessons.

These OPOS Lessons are all built on the High heat- Less time-No water principle. All
these lessons show how you can cook virtually anything over high heat, in minutes,
without water.

These techniques and the equipment come together to make magic. Vegetables come
alive. Meats get juicier. No-water, intensely flavoured biriyanis become possible.
Sauteing onions and tomatoes disappear. Fresh ghee is ready in minutes. Halwas,
Katlis, Burfis and chikkis are ready in minutes. Deep frying becomes healthier and less
messy. All these work the same way for anyone, anywhere, anytime.

Standardised equipment & Standardised recipes guarantee consistent results for all.

OPOS (One Pot, One Shot) is the cleanest, greenest, healthiest, tastiest and fastest
way to cook just about anything. OPOS works for anyone, anywhere, anytime!

This is the OPOS promise. Sounds too good to be true? The OPOS promise gets
validated every day at thousands of homes across the world.

Here is the easiest way to learn OPOS:

1. Get the OPOS kit. A 2L PressureBaker, a gas/induction stove, measuring cups &
spoons, weighing scale. OPOS Kit is available at www.oposkit.com
2. Start with lesson 1. After satisfactorily completing a lesson, go to the next one.

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 Lesson 1: Standardisation
https://youtu.be/jMSzoF4eITM

To ensure your equipment is suitable for OPOS. Standardisation puts us all on the same
page.

In a 2L OPOS PressureBaker, add 1/4C (60ml) water. Close, fix weight and switch on
the stove. Cook on ‘high’ so that you get a Whistle between 1 and 2 minutes. Switch off.

● Got Whistle in less than 1 min? Decrease heat.

● Got Whistle after 2 minutes? Increase heat.
● On gas, ensure the flame covers the base of your PressureBaker without coming
up the sides.
● Handles heating up? Change burner/ Use induction
● On induction, ‘high’ is around 1200W
● Electric/ ceramic stove tops are sluggish & need 5 to 15 minutes of preheating
before you place the PressureBaker over it

54 www.oposkit.com
 Lesson 2: PressureBaking Vegetables: Beans
https://youtu.be/TuOH829kPec
Learning the 'High Heat, low time, No water' OPOS mantra

In a 2L OPOS PressureBaker, add

Layer 1: 1/4C water, 1tsp oil
Layer 2: 2C chopped beans (250g)
Layer 3: 1/2tsp salt, 1 chopped green chilli.
Close, fix weight and switch on the stove. Cook on high for 2 Whistles or 4 minutes,
whichever is earlier. Switch off the stove. Release pressure by gently lifting the weight.
Open. Mix all. Marvel at the colour.
The 1/4C water you add is for beginners, as an insurance against burning. Most fresh
vegetables/ meats can be PressureBaked in their own juices, with very little or no water.

● Excess water? Repeat by reducing water.

● Undercooked? Mix all & rest. Will cook in retained heat. Or cook for a Whistle
more.
● Repeat lesson with your favourite vegetables.
● Watery vegetables leak water. Cut them bigger.
● Tough vegetables like Potato need to be cut smaller.
● Edible greens shrink dramatically.
● Okra needs to be wiped dry, cut big and PressureBaked only with oil to avoid
sliminess.

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 Lesson 3: PressureBaking Meals: Tawa Pulav
https://youtu.be/CyYPO5o_vGw
PressureBake and mix in starch

In a 2L PressureBaker, layer as below:

Layer 1: 1/4C water, 1tsp oil
Layer 2: 2 chopped green chillies, 1C each (beans, carrot) chopped small
Layer 3: 1/2tsp each (salt, garam masala).
Close, fix weight and switch on the stove. Cook on high for 2 Whistles or 4 minutes,
whichever is earlier. Switch off the stove. Release pressure by gently lifting the weight.
Open. Mix all. Mix in 3C starch (cooked & cooled rice/ chopped roti/ cooked pasta /
washed & drained poha/ puffed rice/ Chopped bread)

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 Lesson 4: PressureBaking Soups: Carrot Soup
https://youtu.be/esg-Vpx3tmk
PressureBake and blend

In a 2L PressureBaker, layer as below:

Layer 1: 2Tbsp oil
Layer 2: 2 chopped green chillies
Layer 3: 2C finely chopped carrot
Layer 4: 1/2tsp each (salt, garam masala, pepper powder).
Close, fix weight and switch on the stove. Cook on high for 2 Whistles or 4 minutes,
whichever is earlier. Switch off the stove. Release pressure by gently lifting the weight.
Open. Add 2C hot water. Blend all to a smooth liquid.

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 Lesson 5: PressureBaking Mashes: Pav Bhaji
https://youtu.be/SWIRVHY_V3s
PressureBake mixed vegetables and mash.

In a 2L PressureBaker, layer as below:

Layer 1: 1/4C water, 1Tbsp butter
Layer 2: 2 chopped green chillies
Layer 3: 1C each (potato, beans, carrots) chopped small
Layer 4: 1/4C finely chopped beetroot
Layer 5: 1/2tsp each (salt, garam masala).
Close, fix weight and switch on the stove. Cook on high for 3 Whistles or 5 minutes,
whichever is earlier. Switch off the stove. Release pressure by gently lifting the weight.
Open. Mash all to a coarse paste. Serve with toasted bread/ pav.

58 www.oposkit.com
 Lesson 6: PressureBaking Gravies: Egg Kuruma
https://youtu.be/8xKH_wLF0G0
PressureBake with a curry paste layer

Prep: Blend 10 cashew nuts, 3 chopped green chillies, 1/2tsp each (salt, garam
masala), 1tsp oil, 1/4C water to a thick paste.

In a 2L PressureBaker, layer as below:

Layer 1: 1/4C water, 1Tbsp ghee
Layer 2: 1C each (potato, beans, carrots) chopped small.
Layer 3: PIP - Spice paste. Fit in two well washed eggs over the vegetables (optional).

Close, fix weight and switch on the stove. Cook on high for 3 Whistles or 5 minutes,
whichever is earlier. Switch off the stove. Release pressure by gently lifting the weight.
Open. Remove eggs. Mix spice paste with vegetables. Mix in 1/4C milk or coconut milk
to dilute. Let eggs cool. Peel and halve. Add to gravy.

59 www.oposkit.com
 Lesson 7: PressureBaking Curry Bases: Onion-
Tomato Mother Sauce
https://youtu.be/k8x8pn7PHzM
Controlled caramelisation

In a 2L PressureBaker, layer as below:

Layer 1: 1/4C oil
Layer 2: 1C chopped onion (125g), 5 whole small tomatoes (125g), 5 whole peeled
garlic cloves, 2Tbsp chopped ginger, 5 whole green chillies, 1/2tsp salt.

Close, fix weight and switch on the stove. Cook on high for 5 Whistles or 4 minutes,
whichever is earlier. Switch off the stove. Release pressure by gently lifting the weight.
Open. Add 1tsp Kashmiri chilli powder, 1/2tsp garam masala. Mash all. Bottle.

Tips:
Cook longer if you need more caramelisation
If using big tomatoes, cut them in half and scoop out the seeds.
Sliced onions caramelise faster.
Ensure tomato and garlic touch the base so that they caramelise
If onions are too watery, slice, mix in 1/4tsp salt and squeeze them to remove excess
water before adding.
Can drain excess oil on opening.

60 www.oposkit.com
 Lesson 8: PressureBaking Meats - Mutton Sukka
https://youtu.be/0Dfou5454Vk
PressureBake Meats

In a 2L PressureBaker, layer as below:

Layer 1: 2Tbsp oil
Layer 2: 1/2C whole, peeled shallots, 250g boneless mutton chopped small
Layer 3: 1/2tsp each (salt, chilli powder, garam masala, pepper), 1tsp Ginger-Garlic
paste, 1/8tsp turmeric powder

Close, fix weight and switch on the stove. Cook on high for 25 Whistles or 8 minutes,
whichever is earlier. Switch off the stove. Let pressure settle. Open. Mix all.

Tips:
Overcooked? Reduce cooking time/ cut bigger
Undercooked? Increase cooking time, cut smaller, use tender meat.

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 Lesson 9: PressureBaking Thalis – One Shot Thali
https://youtu.be/5FBOKscPKVE
Zoned PressureBaking

In a 2L PressureBaker, add 1/4C water. Place separators to divide it into three zones.
In zone 1, add 1C chopped beans, 1/4tsp salt, 1tsp chopped chilli
In zone 2, add 1C potato chopped small, 1 scooped tomato filled with 1/2tsp each salt,
chilli powder, Ginger-Garlic paste)
In zone 3 add 2C finely chopped spinach, 1 chopped green chilli, 1/2tsp salt, 1/2C
cooked dal

Close, fix weight and switch on the stove. Cook on high for 2 Whistles or 5 minutes,
whichever is earlier. Switch off the stove. Release pressure.

Remove beans. Mix well. Serve as dry curry.

Remove tomato. Mash with 1/2C water. Mix in potatoes. Serve as gravy.
Remove dal & spinach. Mash with 1/4C water. Serve as gravy.

Tips
Can use vegetables, curry pastes of your choice

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 Lesson 10: PressureBaking starches - No water
Mushroom Biriyani
https://youtu.be/VvQXG1546KQ
No water cooking

Prep: Mix 4C chopped mushroom, 1/2C caramelised onion, 1/4C yogurt, 2 slit green
chilli, 1Tbsp each (garam masala, mint), 1tsp salt. Soak 1C basmati rice in water for 30
minutes. Drain.

In a 2L PressureBaker, layer as below:

Layer 1: 2Tbsp ghee
Layer 2: 1C chopped tomatoes
Layer 3: 2C mushroom
Layer 4: Soaked rice
Layer 5: 2C mushroom

Close, fix weight and switch on the stove. Cook on high for 4 Whistles or 10 minutes,
whichever is earlier. Switch off the stove. Let pressure settle. Open, mix all. Fluff up and
serve.

Tips:
1C rice needs around 400g mushroom to cook well
Ensure top layer of rice is completely covered to avoid drying out

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 Lesson 11: PressureBaking Dal
https://youtu.be/2ObfKCkVXHY
PressureBake Lentils

Prep: Soak 1C tuvar dal for 2 hours. Drain.

In a 2L PressureBaker, layer as below:

Layer 1: 2Tbsp ghee
Layer 2: 1/4C water
Layer 3: Dal, 1/4tsp turmeric powder

Close, fix weight and switch on the stove. Cook on high for 2 Whistles or 5 minutes,
whichever is earlier. Switch off the stove. Let pressure settle. Open, mix all. Mash if
needed.

Tips:
Can use Masoor/ Mung/ Chana dal
Ensure dal doubles in weight after soaking
Cook for a Whistle longer if you face undercooking

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 Lesson 12: Cold Pressure Frying: Bottled Tadka
https://youtu.be/tCApWElr-Gk
Cold Pressure Frying Lentils

In a 2L PressureBaker, add 1C refined oil, 1/4C split urad dal, 1/4C chana dal. Close, fix
weight and switch on the stove. Cook on high for 3 minutes. Switch off. Release
pressure. Add 1/4C mustard or 1/4C cumin, 1/4C broken dry red chillies. Close. Let cool
and bottle.

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 Lesson 13: PressureBaking Butter into Ghee
https://youtu.be/m4oFFFOvfNg
Controlled Evaporation

In a 2L PressureBaker, add 250g butter. Close, fix weight and cook on high. Note the
time gap between the Whistles. Switch off once the gap doubles or there are no
Whistles for over 15 seconds. Release pressure. Filter. Bottle when cool to touch.

Tips:
Do not use homemade butter till you understand the technique
Do not use over 250g butter
Watch out for the crackling sound which indicates ghee is ready

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 Lesson 14: Sugar Syrup Hack: Rava Burfi
https://youtu.be/d0ieIHzCLtc

Prep: In a greased bowl, add 130g of double roasted rava.

In a 2L PressureBaker, add 200g sugar, 60g water. Mix well. Close, fix weight and cook
on high for 4 Whistles. Release pressure. Pour sugar syrup over rava. Mix well. Let set.

Tips:
Increase Whistles to make a stronger syrup.
Ensure sugar is not wet
Weigh all ingredients

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 Lesson 15: Scaling up: Kurma for 8 adults
https://youtu.be/VE8owJXabAM
PressureBake with heavily spiced curry paste and dilute

Prep: Blend 20 cashew nuts, 10 chopped green chillies, 1.5tsp each (salt, garam
masala), 1tsp oil, 1/2C water to a thick paste. Add to an inner vessel

In a 2L PressureBaker, layer as below:

Layer 1: 1/4C water, 1Tbsp ghee
Layer 2: 1C each (potato, beans, carrots) chopped small.
Layer 3: PIP- spice paste. Fit in four well washed eggs over the vegetables (optional).

Close, fix weight and switch on the stove. Cook on high for 3 Whistles or 5 minutes,
whichever is earlier. Switch off the stove. Release pressure by gently lifting the weight.
Open. Remove eggs. Mix spice paste with vegetables. Mix in 1C milk/ coconut milk, 1C
hot water. Let eggs cool. Peel and halve. Add to gravy.

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 OPOS Techniques A-Z summary
A is for Attalysis, for strain free kneading
B is for Bottled Tadka - For healthy, gunk-free cooking
C is for Controlled caramelisation - for hands-free sauteing.
C is for Cold Pressure frying, for healthy frying.
C is for controlled evaporation, to deskill ghee making
D is for Dum to maximise flavour
E is for Emulsification for creamy curries.
G for Greater Surface Area, to balance cooking times and stretch out dal.
H is for Hydro-distillation, to extract maximum flavour from food.
I for Inner Vessel cooking, to create multiple heating zones
J is for Just Enough Liquid, to reduce water, fuel and food wastage.
K for key building blocks, to create infinite recipes
L for Layering to create complex recipes in one step.
M for Meal planning, to reduce decision fatigue
N for No cutting to minimise prep
O for Oil free cooking
P is for PressureBaking to make food come alive.
Q is for Queued cooking, to cook anything with anything.
R is for Retained heat cooking, to prevent clumping
S is for Sugar Syrup Hack, to deskill sugar syrup consistency
U is for Use of Cooked bases & Finishing spices, to eliminate raw smell
V is for Very Long Marination to store cut vegetables.
X is for Xtended storage or off the grid storage.
Y is for Yolk colour retention, to eliminate the green ring.
Z is for zoned PressureBaking, to cook a thali at one shot.

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 Conclusion
Welcome to OPOS!

Other OPOS resources

● OPOS Cookbook: 5 Minute Magic is among the Top 5 best-sellers on Amazon,
since its release in Jan 2018. Another major best seller is the Thali cookbook:
The Story of India through food on Amazon.
● 35 other OPOS cookbooks, co-authored by OPOStars, are available on Amazon.
● OPOSChef App, available on both Android and iOS platforms is a treasure house
for OPOS . Hundreds of live videos, validations, recipes are added on a regular
basis and it would remain our central repository of updated, standardised
recipes.
● The OPOS Support Group on FaceBook is an interactive forum, providing 24x7
support for all queries related to OPOS, equipment and products.
● www.oposkit.com houses all products released under the OPOS Banner.
● OPOSChef App available for Android and iOS.

70 www.oposkit.com
 OPOS Support Group on OPOSChef Youtube Instagram
Facebook.
 Channel OPOS_chef

Buy the OPOS kit at : OPOS Cookbook: 5 minute The story of India through
https://oposkit.com/
 magic - on Amazon.in
 food: OPOS Cookbook


https://oposkit.com/usa/
 Also available on

Also available on
amazon.com amazon.com
https://oposkit.com/australia/

OPOS Staples on OPOS Disaster OPOS Survival Manual on

Amazon.in Management on Amazon.in Amazon.in

Also available on Also available on Also available on

amazon.com Amazon.com Amazon.com

Upcoming Projects
Dozens of cookbooks, new-age cookbot, industrial size equipment are all in the
pipeline. Our aim is to make food a non-issue to everyone across the world!

71 www.oposkit.com
 THANK YOU!
The OPOS CookBook Team – Ashwini B, Tazin Faiz, Visalakshi Venkataraman,
Srilakshmi Anand would like to thank their families for their never ending support and
understanding. They hope this book is useful and encourage you to join the OPOS
bandwagon to make your life easier.
Thanks to those who contributed to the lives and pics - Vidya Kalai, Shweta Arora,
Divya KSwamy, Roopa Raghav, Reena Patel and Prabha Sridharan, Alpana Loke
Keertikar, Madhumitha Kumarsamy.

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 ॐ सव$ भव&ु सु(खनः
सव$ स&ु ,नरामयाः ।

Om Sarve Bhavantu Sukhinah
Sarve Santu Niraamayaah |
Om, May All be Happy, May All be Free from Illness.

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