OPOS-DUM-TEA-RECIPE - 1

CHAI – TEA

In this method, you make tea in a pressure cooker. The flavors are locked and sealed inside the cooker. It creates a very bold flavour. Its easy, its tasty and you will make it again and again.

Indian households make chai / tea mostly using loose tea leaves. Don’t spend too much on getting the best tea leaf available. Indian tea is made with mamri tea leaves. Mamri tea is tea that has been cured in an unique inexpensive way. It produces granules or powder instead of the popular curl tea leaf. Infact, my mother would refer to it as tea “powder”. She has never used the word tea “leaf”. So pick up an inexpensive tea “powder” with the label “made in India”.

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Then comes the spices. I have used ginger, cardamom and cloves. Slightly crush them in a mortar and pestle to release its flavor. A note on ginger – Too much ginger will make the milk curdle and you will ruin your tea. So don’t go over board on ginger.

Here is the fool proof and the best method of making tea. Hope you like the video. Enjoy! Note: 2 liter or 3 liter pressure cooker is recommended for this recipe

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  • 1 Cup water (add it to the pressure cooker)

For Tea

  • 1 cup milk
  • 1/2 cup water
  • 1 1/2 teaspoon loose tea leaf powder
  • 1 teaspoon ginger, crushed
  • 2 cardamom, crushed
  • 2 cloves, crushed
  • 2 teaspoon sugar
  1. Add a cup of water to a two liter pressure cooker.
  2. Place a bowl inside the cooker and add in all the ingredients mentioned above.
  3. Cover the cooker and cook for 3 minutes on medium flame. About 1-2 whistles might come in these 3 minutes.
  4. Switch off the flame and remove the pressure manually.
  5. Strain the tea and serve hot.

Notes

I have used ginger, cardamom and cloves. Slightly crush them in a mortar and pestle to release its flavor. A note on ginger – Too much ginger will make the milk curdle and you will ruin your tea. So don’t go over board on ginger.

The term OPOS and One Pot One Shot are registered trademarks owned by Mr.Ramakrishnan. The recipes have been adapted from his OPOS Cookbook. They are used in Kannamma Cooks with prior permission. The recipes are an adaptation from the cookbook.

  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 1 min
  • Cook Time: 5 mins
  • Category: Tea
  • Cuisine: Indian
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  • 1 Cup water (add it to the pressure cooker)

For Tea

  • 1 cup milk
  • 1/2 cup water
  • 1 1/2 teaspoon loose tea leaf powder
  • 1 teaspoon ginger, crushed
  • 2 cardamom, crushed
  • 2 cloves, crushed
  • 2 teaspoon sugar
  1. Add a cup of water to a two liter pressure cooker.
  2. Place a bowl inside the cooker and add in all the ingredients mentioned above.
  3. Cover the cooker and cook for 3 minutes on medium flame. About 1-2 whistles might come in these 3 minutes.
  4. Switch off the flame and remove the pressure manually.
  5. Strain the tea and serve hot.

Notes

I have used ginger, cardamom and cloves. Slightly crush them in a mortar and pestle to release its flavor. A note on ginger – Too much ginger will make the milk curdle and you will ruin your tea. So don’t go over board on ginger.

The term OPOS and One Pot One Shot are registered trademarks owned by Mr.Ramakrishnan. The recipes have been adapted from his OPOS Cookbook. They are used in Kannamma Cooks with prior permission. The recipes are an adaptation from the cookbook.

  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 1 min
  • Cook Time: 5 mins
  • Category: Tea
  • Cuisine: Indian

Find it online : https://www.kannammacooks.com/indian-chai-tea-recipe/

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The original recipe is from here This is the recipe for Saravana Bhavan style vegetable kurma. The original recipe takes about one hour to do. When I came to know that this recipe was made using OPOS – one pot one shot in a food forum to great results, I wanted to try. I was a little apprehensive at the beginning as the original recipe takes a long time and OPOS promises to deliver the goods in less than 10 minutes. I put the recipe to test using OPOS and I am glad that I did. The results were amazing. I am really surprised that OPOS can pack in so much flavour.

The thing with OPOS is that we use very little water in cooking, So the flavor gets concentrated with the liquids found in vegetables. You just need to trust me and try this recipe to believe it. You will change your outlook on OPOS cooking I am sure. Even though there is no grinding in OPOS technically, we grind the paste for this kurma. So lets call it as “bongu” OPOS. Bongu is a tamil term for cheating!

I got a lot of mails asking if the bottom will get burnt as we are not adding any water. Trust me. As we are not sauteing anything, the moisture from the veggies are intact. So that will do the trick. Also cook in medium high to high heat for just 5 minutes or 3 whistles whichever is the first. If you are afraid of burning, keep the flame in medium. Trust me in this. I have done it and it works. That’s the beauty of OPOS.

The preferred equipment for OPOS is induction stove. For this recipe set it to 1200w.

Here is how to do it. Hope you like the video. Enjoy! Note: 2 liter or 3 liter pressure cooker is recommended for this recipe

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For Masala Paste

  • 6 Whole Cashewnuts
  • 1 teaspoon khuskhus – White Poppy Seeds
  • 4 tablespoon fresh grated Coconut
  • 6 cloves garlic
  • 2 inch piece ginger
  • 1 teaspoon Red chilli powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon salt
  • 2 teaspoon coriander powder
  • 1 teaspoon Garam Masala Powder
  • ¼ cup Curd

Veggies

  • ½ cup chopped Potato
  • ½ cup chopped Beans
  • ½ cup Carrots
  • ½ cup Green Peas
  • ½ cup Chow Chow

Spices

  • 1 Bay leaf
  • 2 Cardamom
  • 3 Cloves
  • 1 small piece Cinnamon
  • 2 green chillies, chopped

Other Ingredients

  • 2 tablespoon Vegetable Oil
  • 1 teaspoon Ghee
  • 2 medium sized Onion, finely chopped
  • 2 medium sized tomatoes, finely chopped

Finishing Ingredients

  • ½ Cup Milk
  • 4 sprigs Coriander leaves, chopped
  1. Grind all the ingredients listed under masala paste to a smooth paste. Add very little water to grind. Maximum upto 1/2 cup. Set aside.
  2. Take a pressure cooker and add in the oil, ghee and all the spices.
  3. Top it with chopped onions. Spread evenly.
  4. Top it with tomatoes. Spread evenly.
  5. Then comes the vegetables. Spread evenly.
  6. Finally, add in the ground paste as a top layer.
  7. Cover the cooker and cook for 5 minutes on high flame. About 3 whistles.
  8. Switch off the heat and let it rest for 10 minutes.
  9. Open the cooker and add in the milk and coriander leaves.
  10. Mix well to combine.
  11. Serve hot with chapati/parotta

Notes

Dont be tempted to add water. The water in the onion, tomatoes and the veggies are enough to cook the kurma. Thats the main thing about OPOS – concentrated flavor.

The term OPOS and One Pot One Shot are registered trademarks owned by Mr.Ramakrishnan. The recipes have been adapted from his OPOS Cookbook. They are used in Kannamma Cooks with prior permission. The recipes are an adaptation from the cookbook.

  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Category: Side Dish
  • Cuisine: Tamilnadu
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