30 November, 2017

OPOS coriander peanut chutney / Dip!

OPOS coriander peanut chutney / Dip in 1 min!

  when kids feel so hungry longing & pestering for food giving us no tym to cook then this chutney/dip lend you a hand as an accomplishment for dosa, idly,idyappam, aapam, chapathi and ur choice!!!



Coriander leaves - 1 cup
Peanuts(roasted) -  1/4 cup
Coconut shreds - 2 tblsp
Green chilly - 1 
Garlic clove - 2
Tamarind - 1 inch piece
Salt - as needed
Bottled tadka - 1 tsp


1) Jus blend all the ingredients except bottled tadka in a blender, add in little water for a semi solid consistency. 
 2) Transfer to a bowl and mix in Bottled Tadka( for recipe click : https://yummy-bytes.blogspot.in/2017/11/opos-bottled-tadka.html) or throw in  fresh tempering of mustard seeds, white lentils, asafoetida, red chilly and curry leaves in 1 tsp oil!

๐Ÿ‘That's it! yummilicious Dip/ chutney is ready to be searved of ur choice!


wanna make your loved ones ask for more then spread 1 tblsp of this dip on to dosa or can even top up with sauted veggies/ semi dry subjies as a filling to make it a dosa roll!๐Ÿ˜‹

Enjoy ๐Ÿ‘

23 November, 2017

OPOS Bottled Tadka

OPOS Bottled Tadka
 Before moving on to the recipe plz go thru OPOS Intro page(link is given below)


1) Don't blindly follow the recipe! 

2) Plz Be careful as you are handling oil and pressure cooker for this!

 3) plz stay near by  till you get desired whistles / smell , switch off and move on!

Coming to the recipe...

      Its a complete tym savior and keeps ur kitchen sticky free๐Ÿ‘Œ! it can be prepared in 3 minutes or less!

Ingredients and method:

In a 2L pressure Cooker, add the following...
1 cup oil(any variant...here I've used gingerly oil)
1/2 cup urad dhall
1/2 cup channa dhall (I skipped it for my recipe)
1/4 cup mustard seeds
1/2 cup dry red chillies(any variant)
1 Tblsp Asafoetida
1 cup curry leaves 

Place cooker with whistle on high heat, Set the timer for 5 minutes.....
now you have to sharpen your hearing and smell abilities๐Ÿ˜…!!...2 steps backwards from cooker...wait till you hear the mustard spluttering sound and within spluttering sound stops(for me spluttering starts by 3:00 min and ends by 3:20)...its where you have to switch off the flame and slowly release pressure to avoid steam built-up!... now if you wish can keep on flame for more 1 minute! 

Cool & Store in an Air tight container at room temperature!

For video recipe click on the you-tube Link / view it here in the window below


21 November, 2017

Granate Punch No.1

Granate Punch๐Ÿ‘ŠNo.1
  when I thought of some ways to make kids consume beetroot and carrot this flashes in mind which is easy to make too so I made it then and there before I change my mind to an other recipe...here is the very simple recipe that is suitable for adults as an instant refreshment...

1/4 cup  beetroot
1/4 cup carrot
1/2 cup pomegranate
5-10 Mint Leaves
Dash of salt
white Sugar/honey/brown sugar as needed

 Jus blend all the ingredients with 2 cups of water and strain in a soup strainer.....thats it....
UR energy booster is ready in minutes๐Ÿ‘Enjoy๐Ÿท

14 November, 2017

Village feast By Dr. Chef Damu! at KISCOL Grands

Gramathu virundhu/ village feast By Dr. Chef Damu @ KISCOL Grands!!๐Ÿ˜ƒ

    It all started with a Whats app message on a previous night at 9:30 requesting to attend a press and bloggers meet with Guinness record holder Chef.Damu for a review on KISCOL Grands,Gandipuram, Coimbatore on 9-nov-2017 where chef speaks on village foods, cooks and serve hot then and there!
   But then coz of some important appointment involving my kids I suppose to miss this opportunity....its my daughter who pushed me to attend saying"we'll take care of ourself ma! jus go and flourish your passion" have to mention in here my thnx and hugs to my daughter๐Ÿ˜˜!
Accepted this invite for this event as its something related to organic village foods which is not easily available now a days where the foods are prepared as the same way as villagers  do and moreover for my Fav Chef.Damu from whom I bagged the inspiration and started by cooking journey!!

About Chef.Damu:

  1954 born in chennai wher he started checking his cooking skills at the age of just 7 years old(semiya upma is his very first tried recipe)!!!. he joined Hotel Management And catering Technology and won the
           The First Indian chef to receive PhD in Hotel Management and Catering Technology.
            (source: www.drchefdamu.com)
Guiness Record
Holder of Guiness Record for Longest Cooking Marathon. Total of 617 dishes, 190 kg of food, 24 hours 30 minutes and 12 seconds
 (source: www.drchefdamu.com)

Lifetime Achievement Award

Life Time Achievement Award from South Indian Culinary Association (SICA).
(source: www.drchefdamu.com)

About KISCOL Grands Luxury Hotel:

       The hotel is very easily located and is located in the heart of the city with an welcoming warm ambience and disciplined humble staffs! to the name of this event its decorated well as if we step into a village with banyan tree, tea stall and temple looks!


Even the seating arrangements are spread with bamboo mats and village crafts! All the foods are directly cooked and some are directed to cook by Chef.Damu and served in  mud pots and vessels which is severed on a banana leaf which we already know of its medicinal value!

  The junior chefs and staffs  dressed in traditional attire and traditional kolams can be seen all-over which  enhance village ambience!

The event has started with the speech of TSP.Kannappan, Chairman, KISCOL Groups followed by Chef.Damu!
click on the below link to watch the speech

 Followed by chefs cooking demonstration on 4 minute prawns๐Ÿค chilly fry which he cooked it exactly in 4 minutes and served hot!.. have to mention that the cooking area is filled with aromatic spice flavors that makes us droll! it tastes so awesome๐Ÿ˜‹ and perfectly cooked!
for recipe and cooking video click on the video link or image on left!

Followed by chefs cooking demonstration on 3 minute mushroom pepper fry! cant able to believe my eyes when its been served in jus 3 minutes!!!!its a bliss watching him cooking!!!
For recipe and cooking video click on the video link below 

 Followed by a buffet lunch serving village foods served in mud pots! lunch is packed with full flavor and is finger licking!!๐Ÿ˜‹

 Here are some pics on lunch buffet down below!

cucumber salad
peanut thalichathu
Greens Masiyal!This is absolutely lip smacking!!!

Brinjal chops
VEG birinji


Mushroom Pepper gravy
curd rice
ladies finger fry
chicken salna
fish fry
chicken masala
non veg biryani
curd raitha
village candies๐Ÿ˜
village savories
mysore pak! I started having a bite but finished off 1 whole๐Ÿ˜‹
pumpkin halwa๐Ÿ˜‹
Its really an eye treat too!๐Ÿ˜

Finishing off with a tiny chit-chat with Chef.Damu with a question Answer Session!
to watch QA session just lick on the link below

Its really a blessed day indeed!!
Have to mention my THANKS to VIJI RAM and PRADEEP YUVARAJ thru whom I happen to witness this event and Thanks to KISCOL Grands for an amazing food and a village feel in us!

you peoples can also enjoy chef cooked meals at  KISCOL Grands, Gandipuram between 10-19

16 June, 2017

Opos lesson-2

OPOS lesson-2
First standardise ur 2L cooker thru lesson1 and then move on to lesson2

For OPOS lesson1
Click on the below link  LESSON 1

Lesson 2:
In a 2L cooker,
add 1tsp oil (pic is not included)
2 tbsp water
2C finely chopped beans mixed with 1/2 tsp salt,
Cook on high for 4 whistles(if beans is not mixed with salt then 2whistles are enough).
Release pressure manually / keep cooker in slow running water!
Open immediately to see a greener crunchy cooked beans
Mix in 1 tsp of tadka(tempering) + 1tblsp  of shredded coconut!! That's it!! ๐Ÿ‘

Note: cut veggies prehand /a day before , mix in salt & refrigerate ๐Ÿ‘

14 June, 2017

Opos(one pot One shot) lesson 1

    Happen to come across opos thru YouTube while searching for a recipe...watching those videos for the first tym I thought it's so childish when the recipe says it needs only 2-5minutes to cook and didn't believe this method but I Jus wanna give it a try coz its tym effective.. So i standardise my cooker and tried a recipe which is "wow" can't believe I did it in such a short tym and then I have been slowly started cooking thru opos method๐Ÿ‘
All thnx to the founder Rama Krishnan sir!!๐Ÿ™

Making these opos blog post Jus for reference!!

Opos intro & lesson 1: standardise 

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

Equipment needed :
A 2L cooker (any reputed brand, any material),  An induction/ gas stove, a blender,
Measuring cups and spoons,
kitchen scale,
knife, peeler & grater.
This is all the equipment you need for all OPOS recipes.

OPOS replaces manual skill with the right equipment and the right recipe. You either need skill to make recipes work with the equipment you have or you have use the right equipment. Change anything at your risk.

Before you start :
1. OPOS is not a fancy word for pressure cooking. It is a set of validated scientific techniques designed to bring the best out of food. It is a lot more than ' Dump all in a cooker' style of cooking!
2. Do not change recipes or try scaling up/ down till you understand the basic techniques.
3. Some recipes are downright dangerous - like ghee & sugar syrup. Do not attempt them till you master the basic techniques. Cook safe !

All good? Let's start !

Lesson 1:
Heat 1/4C (60ml) water in your 2L cooker on high
so that you get the first whistle between 1 and 2 minutes.
If your timing is less than 1 minute, decrease heat.
If it is over 2 minutes, increase heat. (Electric/ ceramic/ glass top stoves are sluggish. They need to be preheated for 5 to 10 minutes before you place the cooker).

My 2L pressure cooker whistled at 1:55.66 sec๐Ÿ‘

12 April, 2017

10 minutes Tomato thokku / ๐Ÿ… pickle cum chutny

#opos method - it's certainly a tym saving method without compromising on taste and flavour!!  Google for opos technique before trying any opos recipe!! 👍

🍅 thokku :


Water - 3 tbsp
Sesame oil - 2 tbsp
Fully ripped red Tomato - 500 gms( cut into quarter & de seeded)
Jaggery / cane sugar - 1 tblsp(optional)
Rock salt - 1 tbsp
Chilly pwd - 2 tblsp
Cumin powder - 2 tblsp(optional)
Turmeric powder - 1/2 tsp
Asafoetida pwd - 1/2 tsp
Roasted fenugreek pwd - 1 tsp
Bottled tadka - 1 tblsp
For bottled tadka recipee👇


=> Jus layer the following in a 2L pressure cooker
👉 3 tbsp water
👉 2 tbsp sesame oil
👉 500 gms 🍅
👉 1 tbsp jaggery(opt)
👉 2 tbsp chilly pwd
👉 3 tbsp cumin powder(opt)
👉 1 tbsp salt
👉 1/2 tsp turmeric powder
👉 1/2 tsp asafoetida pwd

♨ close and keep on high flame for 10 minutes / 35 whistle
♨ switch off....release pressure
♨ add in 1tbsp bottled tadka + 1 tsp fenugreek seed pwd..... Mix well
♨ It seems to be bit watery but tightnes once refrigerated
♨✋ (optional) once pressure released can blend the mix and then add in tadka and fenugreek pwd
♨ cool and refrigirate in an air tight container 👍

⚠ do switch on the timer in ur 📱 or wrist watch or etc as soon as cooker is on high heat
⚠ do not mix once it's layered
⚠ plz switch off the flame if u smell something burning / feel that instinct of its getting charred

For video recipe 👇

11 April, 2017

South Indian Bottled tadka / tempering!!!

Opos - One Pot One Shot
This method minimize cooking tym without compromising on taste and flavour๐Ÿ‘

Bottled south Indian tempering :

=> Jus add in the following in a 2l Pressure cooker
๐Ÿ‘‰ 1 cup oil (any oil of ur choice!  Here I use sesame oil)
๐Ÿ‘‰ 1/4 mustard seeds
๐Ÿ‘‰ 1/2 cup dry red chilly
๐Ÿ‘‰ 1/2 cup curry leaves
๐Ÿ‘‰ 1tblsp asafoetida
Optional: can add or subtract any seasoning as you like

♨ mix...close and keep on high for 5 minutes / if u hear crackling within 5 minutes then remove from fire ( *plz dont keep more than 5 minutes)...
Release pressure ....
♨Cool and store in a air tight container...
Use in  south Indian dishes whenever needed ๐Ÿ‘

⚠ don't keep on fire for more than 5 minutes.....
⚠ in this recipe I halved the measures and kept on high for Jus 2.5 minutes when I hear the crackling sound I switched off the flame then and there ๐Ÿ‘

For video recipe ๐Ÿ‘‡


08 April, 2017

2min curry leaves thokku(opos method)

2min curry leaves thokku!! 👍👍👍

Opos karuveppilai thokku in 2min😇!!


Jus layer in 2L cooker the below ingredients
3 tbspn water
2 tbspn sesame oil
1 cup of curry leaves tightly packed
3 red chillies(+/- accordingly)
Turmeric pwd 1/2 tsp
Jaggery/ brown sugar 1tsp
Tamarind pulp small gooseberry size ball
Salt as u needed

=>Jus close lid and leave it for 2whistles on high flame
=> release pressure..... Cool and blend with 2tbsp oil...
Preserve in air tight container!!!👍🙌

For recipe video...click on the below link

22 February, 2017

Chettinad Eeral(goat liver) gravy!

This is my most favourite non veg food that I can have Jus this as a maincourse!!

Liver is loaded with vitamin B, B12 more of iron and many more unique benifits ! 

In recent times heard that it's one of the diet foods in paleo !!


Liver (cubed) - 250 gms

Shallots(small onion) (chopped) - 100grms

Tomato ๐Ÿ…(chopped)  - 1medium size

Garlic (sliced) - 6 cloves

Fennel seeds/sombu - 1 tsp

sambar powder /(chilli coriander pwd-2:1)- 1 and half table spoon

Oil- 2tsp

Salt as needed

Method :

Temper fennel seeds in hot oil

One by one drop in garlic,  onion and saute till transculant 

Add in ๐Ÿ… and saute till mushy

Add in liver.... Saute for a minute

On low flame add in sambar powder.... Saute for 30 sec

Add in half cup water... Close with as lid... Let it cook for 10 min on low flame... 

Garnish with chopped coriander leaves!

Accompanies well with idly/dosa/ curd rice! ๐Ÿ›

20 February, 2017

Hidden ๐Ÿž๐Ÿณ

Hidden 🍞🍳
Jus beat eggs along with chopped onions, dash of  pepper jeera powder,  finely chopped green chilly, salt and bit of coriander leaves.

Pour on hot pan.... Place a slice of 🍞 and fold the omlete corners on to 🍞.....toast on both sides....
That's it...so simple and 😋