Kalaichelvan - Classic Curries: OPOS Cookbook

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. Table of ContentsSection 1 - IntroductionAbbreviations and Acronyms

tsp	Teaspoon
Tbsp	Tablespoon
C	Cup (Standard 1C = 240 ml)
g	Gram
mins	Minutes
Wh	Whistles
PIP	Pot-in-Pot: An OPOS technique where ingredients are placed in a small vessel and kept inside the PressureBaker

Book Structure Introduction to OPOS OPOS is all about techniques. Once you master them, you can cook almost anything you like, from any cuisine across the world. OPOS demystifies and deskills cooking the basic building blocks of food.

Vegetables, meats, poultry, seafood, starches and dals. Once you master these, you can then add your own flavouring, additives and cook them up into whatever you like. You need not worry about recipes or cuisines anymore. You transcend them. OPOS standardises everything - the cooking pot, the heat source, the quantity of ingredients, the order in which they go into the pot, the time in which they get cooked, and the cooking conditions. The only variable are the ingredients themselves.

This section teaches you how to handle the variation in ingredients and finetune the recipes to control the colour, texture, flavour and taste. From the who, the how, the when, where and why, the primer takes you through the evolution and FAQs of OPOS. We will also glance at the efforts, trials, people involved and the milestones so far. Section 2 - Core Lessons This section presents the most important lessons one needs to complete before attempting any OPOS recipe. Section 3 - Recipes Vidya Kalaichelvan has collated 30+ classic Veg & Non Veg Curries compiled into a simple cookbook. To handhold you further, we now have live videos for all recipes on the OPOSChef App (Premium Version - Android and iOS ), which is just a click away.

How to access videos on the OPOSChef App?

Section 4 - Conclusion Other resources to access more information on OPOS. 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. Hygienic. Less mess. Less 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. 6. I was always OPOSing! OPOS is not a fancy word for pressure cooking. High Heat, Low Time, No Water is the OPOS mantra. It is the opposite of traditional pressure cooking where food is cooked on medium/ low heat, for a long time, with loads of water.

OPOS is not dump all into a cooker cooking style. Very few OPOS recipes follow the dump all technique. Most OPOS recipes are built on PressureBaking & Cold Pressure Frying, brand new cooking techniques developed for OPOS. These along with other techniques listed below are responsible for the intense colour, flavour, taste and textures of OPOS dishes. 7. 8. OPOS vs. OPOS vs.

Tradition: Traditional recipes were not designed for todays 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 and CookBot 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. 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. 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 & 3L MagicPots are the best devices available today to cook vegetables to perfection. A couple of MagicPots and a CookBot are all you need for a small family. The tiny 2L MagicPot can cook breakfast/lunch/dinner (pongal/upma/rce, biryani/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 3L MagicPot can cook double these quantities.

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