OPOS Mini

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What is OPOS?
OPOS is a scientific cooking technique
designed to unchain you from the
kitchen, cut drudgery and empower
anyone to cook confidently.
All OPOS recipes use One Pot & all
cooking is done at One Shot. No steps.
No supervision. No fear.
With OPOS, all recipes from Malai Kofta
to Mysorepak are easier and faster than
cooking instant noodles!
The OPOS Story

Traditional recipes do not work for many
of us struggling to cope with a fast paced
life. We lack the skill, time & support to
make them work. Those living abroad
face special problems, with even a tadka
becoming impossible!
OPOS was designed to address these
problems. It is being constantly shaped
by the feedback of thousands of
volunteers from over 20 countries across
the world.
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Why OPOS?
OPOS is Green. One vessel to wash.
OPOS is Clean. Hygienic by design.
OPOS is Fast. Fresh food in minutes.
OPOS is Liberating. No supervision.
OPOS is Healthy. Less oil & salt used.
OPOS is Flexible. Cook your way.
OPOS is Economical. Saves fuel.
... but OPOS is Addictive! There is no
turning back!
Standard OPOS equipment:

A 2 liter stainless steel pressure cooker,
a Stick blender, Measuring cups &
spoons, Knife, Peeler & Grater, small
weighing scale, Induction stove (Can use
gas/ electric stove after standardising)
... and nothing more!
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Important !
Follow the recipe exactly.
Use standard equipment.
Do not scale up or down.
Understand the core OPOS techniques.
Heat 1/4C water in your 2 Liter cooker.
On high heat you should get a whistle in
1 minute. On medium heat, it should
happen in 3 minutes.
Never force open a cooker.
Core OPOS Techniques:

No water cooking: Cooking with food's
own juices.
Controlled caramelisation: Cooking just
short of burning.
Flash cooking: No water cooking at high
heat for a short time.
Layering: Arranging ingredients layer by
layer inside a cooker.
Plug & play: Replacing/ supplementing
core building blocks.
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FAQ:
I don't have a 2liter stainless steel
cooker/ induction stove!
Buy them - else you need to figure out
the right timings.
My cooker does not whistle!
Get it checked. Most Indian cookers
whistle.
How can I scale up the recipes?
Most recipes serve 2. When you scale up,
cooking time varies, but whistles remain
the same.
How to check my cooker?
Add 1/4C water to your 2L cooker. On
high heat, first whistle comes in around 1
minute. On medium heat, it takes around
3 minutes.
Why no tadka?
It is optional in OPOS.
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Common complaints:
Food is overcooked/ undercooked!
Reduce/ increase cooking time.
Food is burnt!
Reduce cooking time/ add more water.
Use standard equipment. Do not cook
beyond 5 minutes for no water recipes.
Food has a raw smell!
Use roasted spices/ OPOS ginger garlic/
onion pastes.
Recipes do not work for me !
Check your cooker. Cook at 600W/
1200W settings as per the recipe. If using
gas/ electric stoves, check timings by
heating 1/4C of water in your 2l cooker.
Remember:
1. Pressure cooking is always with
whistle on, right from the beginning.
2. Do not use an inner vessel/ add water,
unless the recipe calls for it.
3. Preheat electric stove tops before
cooking and remove cooker after
cooking.
4. Safety first! Understand a recipe
before attempting it !
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Recipes
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Baby Corn Masala 22

Bharwa Kundru 23
Bharwa Tamatar 24
Fondue 25
Kadai Paneer 26
Kofta 28
Omelette Kofta 29
Paneer Tikka 30
Pindi Channa 31
Pepper Chicken 32
Soya Tikka 34
Uppukari 35
Soups 36
Tomato Soup 37
Broccoli Soup 38
Carrot Soup 39
Cream of Mushroom Soup 40
Cream of Spinach soup 41
Dal Shorba 42
Gazpacho 43
Minestrone 44
Potato Soup 46
Rasam 47
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Chicken Soup 48
Egg Drop noodle soup 50
Breakfast 52
Achari Semia 53
Bread upma 54
Chuda Santula 55
Dadpe Pohe 56
Dalia Masala Kichidi 57
Idiappam Pulav 58
Kaanda Batata Pohe 59
Muesli 60
More Kali 61
Oats porridge 62
Pongal 63
Ragi Koozhu 65
Rava Upma 66
Rava pongal 67
Rava Kichidi 68
Sabudana Khichdi 70
Semia Upma 71
Uggani 72
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Lunchbox 73
Achari Noodles 74
Brinji 75
Bhuga Chawara 77
Bisi Bele Bhath 79
Chitranna 80
Chop Suey 81
Kiribath 82
Kothu Parota 83
Mac 'n' Cheese 84
Mansatti Thayir sadham 85
Muttar Pulao 86
Nei Choru 88
Papad Pickle Pulao 90
Pesto Pulav 91
Pasta Alfredo 92
Pasta Carbonara 93
Pasta con Cipolle 94
Pasta con Spinaci 95
Pasta con yogurt Greco 96
Pasta Pomodoro 97
Penne Arrabbiata 98
Pasta Laksa 100
Pumpkin Pasta 101
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Pesto Pasta 103

Pasta Achari 104
Pasta with curry 105
Rava Pulao 106
Sambar Sadham 107
Semia Dum Biriyani 108
Thakkali Sadham 110
Tahiri 112
Thayir Semia 114
Vegetable Dum Biriyani 115
Veg Pulao 117
Ambur Chicken Dum Biriyani 118
Kachi Gosht Biriyani 120
South Indian Curries 122

Achinga Mezhugupuratti 123
Aviyal 124
Baghara Baingan 125
Carrot Beans Poriyal 126
Cauliflower Milagu Perattal 128
Dalma 129
Dangar 130
Dosakaya Pappu 131
Enna Kathirikka Kozhambu 132
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Erisseri 134
Foogath 135
Gobi Palya 137
Gothsu 138
Gutti Mulakkada Kura 139
Gutti Vankaya Kura 140
Ishtu 141
Kaara Kulambu 143
Kaara Chutney 144
Kaara kari 145
Kadala Kari 147
Kayal Puliyanam 148
Kayi Kuruma 150
Keera masiyal 151
Keera Molagootal 152
Kumbakonam Kadappa 153
Kuruma Base 155
Mambazha pulissery 157
Mapillai Sodhi 158
Mirchi ka Salan 159
Muga Mole Randayi 161
Mushroom Kuruma 162
Masolu Base 164
Pacha thakkali masala kootu 166
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Parupurundai Kulambu 167

Paruppu Urunda Morekozhambu 169
Podalanga Kootu 170
Pongal Kuzhambu 171
Poondu Kuzhambu 172
Poori Masal 173
Pooshinikka Sambar 174
Puzhukku 176
Rasvangi 178
Room freshener Rasam 179
Rasam Concentrate 181
Saagu 183
Salna Base 185
South Indian Masala Base 186
Soya Kuruma 187
Sundal 189
Tambli 190
Thakkali Kuruma 191
Thalagam 192
Thikka Pilchar 193
Thoran 194
Ulli Theeyal 195
Urulai Milagu Kari 197
Vada Kari 198
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Vendakka Kuzhambu 199

Vendakka Masal 200
Usili 201
Chicken Chettinad 203
Chicken Salna 204
Dalcha 205
Gongura Kodi 207
Meen Kolambu 208
Meen Moilee 209
Meen Molagittadhu 211
Pallipalayam chicken curry 213
Thenga Aracha Meen Kari 215
North Indian Curries 217

Achari Subji 218
Aloo Channa 219
Aloo Gobhi 220
Aloo Jeera 221
Aloo Mirchi 222
Aloo Muttar 224
Aloo Palak Muttar 226
Aloo Posto 228
Aloor Dum 229
Ambol 231
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Baingan Bhartha 232

Baingan Borani 233
Bandhakopir Ghonto 234
Cabbage Zunka 236
Charchari 237
Dal Makhni 238
Dimer Jhaal 240
Dopiaza base 242
Gatte Ki Sabji 244
Kadai Paneer 246
Kaddu ki Sabji 247
Khatta Meetha Aloo 248
Korma curry base 249
Kumbh Dopyaza 251
Makhni curry base 252
Malai Kofta 253
Masala curry base 255
Methi Mutter Malai 256
Mix Veg Jalfrezi 257
Navratan Korma 259
Nawabi curry base 260
Padwal Bhaji 261
Palak Paneer 262
Paneer Burji 263
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Paneer Butter Masala 264

Pao Bhaji 266
Paneer Korma 267
Paneer Makhni 268
Pasanda 270
Pitla 271
Rogani Kumbh 272
Sai Bhaji 273
Sambharo 275
Shahi Bhindi 276
Shorshe Dharosh 277
Shukto 278
Tamatar Ki Kadi 279
Usal 281
Vangi Batata Bhaji 282
Achari Gosht 283
Achari Murg 284
Anda- Tamatar 285
Jungli Lal Maas 287
Murg Nawabi 288
Murg Pasanda 289
Mutton Vindaloo 290
Patrani Machi 291
Rogan Josh 293
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Desserts, Preserves & Staples 294

Aam Panna 295
Adrak Pudina Sharbet 296
Bhapa Doi 297
Chukku Vellam 298
Cinnamon Sherbet 299
Dulce De Leche 300
Dum Tea 301
Mango Lassi 302
Mango Kesari 303
Mysorepak 304
Cashew Burfi 306
Chakkara Pongal 307
Gajar ka halwa 308
Kaddu ki Halwa 310
Kashmiri Kheer 311
Kasi Halwa 312
Mampazha pradhaman 313
Naked Key Lime Pie 314
Paruppu Payasam 315
Qubani Ka Meetha 316
Shahi Tukda 317
Avakkaya 318
Chemeen Achaar 319
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Chundo 320
Elumichai Ooruga 321
Enna Manga 322
Hari Mirch Ka Achaar 323
Hmarcha Rawt 324
Kariveppilai Thokku 325
Kashundi 326
Kathirikka Thokku 327
Molaga Thokku 328
Orange Marmalade 329
Pandu Mirpakkaya pachadi 330
Podi 332
Pavakka Thokku 333
Poondu Puli thokku 334
Puli Inji 336
Sichuan Sauce 337
Thakkali Thokku 339
Torshi 340
Vella Poondu Ooruga 342
Vengaya Thokku 343
Prawn pickle 344
Boiled eggs 345
Boiled milk 346
Caramelised Onions 347
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Dal 348
Ginger Garlic Paste 349
Ghee 350
Rice 351
Tadka 352
Tamarind paste 353
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Appetisers
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Baby Corn Masala

N.Indian spiced vegetables
Mix 250g baby corn with 1/2tsp each

(salt, cumin, dhania, garam masala,
chili powders), 2tsp ginger- garlic paste,
2tsp oil. In a 2 liter pressure cooker, add
2tsp each (water, oil), baby corn. Cook
on high for 2 whistles (or 3 minutes). Mix
all.
Theme: Flash cook spiced baby corn
Replace/ Supplement
Baby corn with other bite sized vegetables
Garam masala with your fav spice mix
Oil with butter/ ghee
Tips:
Can use whole baby corn/ cut into bite
sized pieces
Prefer OPOS ginger-garlic paste
Prefer roasted spice powders in all flash
cooking
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Bharwa Kundru
N.Indian stuffed ivy gourd
Mix 2 tsp each (chili, dhania powders),

1tsp each (cumin powder, salt), 1/2tsp
each (garam masala, amchoor), 1/4tsp
each (turmeric , fennel pwdrs). Stuff into
250g slit ivy gourds (20 nos). In a 2liter
pressure cooker, add 3tsp (water ,oil),
stuffed ivy gourds. Cook on high for 4
whistles (or 4 minutes).
Stuff & cook ivy gourds
Replace/ Supplement
Ivy gourd with other veggies that can be
slit and stuffed
Garam masala with your favourite spice
mix
Amchoor with your favourite souring
agent
Tips
Choose similar sized gourds
If overcooked, release pressure manually.
If undercooked, cook for a few more
whistles.
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Bharwa Tamatar
N.Indian stuffed tomato
Mix 1C (100g) grated paneer with 1/2tsp

each (salt, chili, coriander, cumin, garam
masala powders). Stuff into hollowed out
tomatoes (5 nos). In a 2 liter pressure
cooker, add 3tsp each( water, butter) &
tomatoes. Cook on high for 2 whistles (or
4 minutes). Release pressure.
Cook stuffed tomato
Replace/ Supplement
Paneer with tofu/ sausages
Tomato with capsicum or other hollowed
out veggies
mix
Tips:
Use medium/ small tomatoes.
Serve as starter/ simmer in curry as
koftas.
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Fondue
Swiss Cheese Dip
In a 2 liter pressure cooker, add 3tsp

water, 250g cauliflower florets, 5tsp soup
powder, 1/2tsp chili powder & 2 cheddar
cheese cubes (20g each). Cook on high for
2 whistles (or 3 minutes). Release
pressure. Mix all.
Theme: Coat edibles with melted cheese
Replace/ Supplement
Cauliflower with broccoli/ your fav
vegetables
Soup powder with corn flour
Cheddar cheese with your favourite cheese
Chili powder with your fav spice mix
Tips:
If overcooked, release pressure. If
undercooked, cook longer.
Can use fruits in place of veggies &
chocolate in place of cheese
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Kadai Paneer
N.Indian stir fried paneer
Mix 125g paneer, 1cup each chopped

(onion, capsicum, deseeded tomato), 2tsp
each (oil,
kasoori methi), 1tsp each (salt, chili
powder), 1/2tsp each (garam masala,
cumin, coriander powders). In a cooker,
add 2 tsp each (water, oil) Add the paneer
mixture. Cook on high for 2 whistles ( or 4
minutes). Release pressure.
Theme: Stir fry paneer with vegetables
Replace/ Supplement
Paneer with marinated paneer/
mushroom / tofu/ soaked soya chunks
Carrot/ capsicum with your favourite
vegetables.
mix
Kasoori methi with your favourite dried
herbs.
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Tips:
Mix in 1/2C well whisked yogurt/ cream/
coconut milk for a gravy version
Cut vegetables into coin sized chunks
Skewer paneer, vegetables on a toothpick
& serve
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Kofta
North Indian dumplings
Mix 1C grated potato, 1/2tsp each (salt,

chili powder), 1/4tsp (garam masala,
turmeric powder) & 1C grated carrot.
Shape into tight balls. In a 2liter pressure
cooker, layer 3tsp (water, oil), vegetable
balls. Cook on high for 2 whistles (or 4
minutes).
Cook edibles shaped into balls
Replace/ Supplement
Potato with other starchy vegetables
(banana, yam etc.)
Potato with paneer/ soya chunks
Carrot with non-watery veggies
mix
Tips:
Serve as appetisers or simmer in curries
Stuff in sandwiches/ rolls
Shallow fry and serve as tikkis
Skewer with cheese/ fruits & serve as
appetisers
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Omelette Kofta
N.Indian egg balls in curry
Beat 2 eggs with 1/2C chopped onion,

1/2tsp salt & 1chopped chili. In a 2liter
pressure cooker, add 3tsp (water, oil).
Place 250g scooped out tomatoes (6nos)
as shown. Fill with egg. Cook on high for 2
Cook vegetables filled with egg
Replace/ Supplement
Tomato with capsicum/ hollowed out
vegetables
Onions with shallots
Oil with butter
Tips:
Reduce cooking time for softer egg koftas
Serve as appetiser or mix in with curry.
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Paneer Tikka
North Indian grilled paneer
Mix 250g paneer chunks, 2tsp oil, 1tsp

each (salt, chili powder), 1/2tsp each
(garam masala, cumin, dhania
powders). In a 2liter pressure cooker, add
2tsp (water , oil) & paneer. Cook on high
for 2 whistles (or 3 minutes). Release
pressure.
Grill spiced paneer
Replace/ Supplement
Paneer with mushroom/ tofu/ soaked soya
chunks
Garam masala with tikka masala/ your fav
spice mix
Oil with ghee/ your favourite oil
Tips
Mix in 1/2C yogurt/ cream/ coconut milk
for Paneer tikka masala.
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Pindi Channa
Rawalpindis dry chickpea curry
Soak 1C chickpeas overnight. Drain. Mix

1tsp (chili , dhania pwdrs), 1/2 tsp (salt,
garam masala, amchoor, pepper) & 6tsp
tea decoction. In a 2 liter pressure
cooker, add 2tsp mustard oil, 1 whole
tomato, 2tsp ginger garlic paste,
chickpeas. Cook on medium heat for 6
whistles (or 13 minutes). Mash tomato.
Mix all.
Cook spiced chickpeas till dry
Replace/ Supplement
Mustard oil with your favourite oil
Chickpeas with desi channa/ other whole
legumes
mix
Amchoor with tamarind paste/ your fav
souring agent
Whole tomato with scooped out tomato for
a drier version.
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Pepper Chicken
S.Indian semi dry chicken curry
Mix 250g chopped chicken, 2tsp gingergarlic paste, 1tsp salt, 1/2tsp each
(garam masala, turmeric, chili, fennel
powder), 2tsp each (pepper, dhania
powders). In a 2liter pressure cooker, add
6tsp sesame oil, 1/2C chopped onion, 10
curry leaves, chicken. Cook on high for 5
whistles (or 5 minutes). Mix in 1tsp
crushed pepper.
Flashcook chicken with pepper
Replace/Supplement
Chicken with other meats/ soya chunks/
mushroom/ paneer
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Pepper with ginger/ garlic

Sesame oil with our fav oil
Onion with shallots
Tips
Mix in soy sauce/ lemon juice before
serving
Can stirfry in an open pan for a dry curry.
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Soya Tikka
N.Indian grilled soya chunks
Soak 1C soya chunks in water till soft.

Squeeze dry. Mix in 4tsp yogurt, 1tsp
ginger garlic paste, 1/2tsp each (garam
masala, salt, chili powder, cumin powder).
In a 2liter pressure cooker, add 3tsp
(water, oil). Add soya chunks. Cook on
high for 2 whistles (or 3 minutes).
Flashcook marinated soya chunks
Replace/ Supplement:
Soya with paneer/ tofu/ sausage/ seafood
mix
Tips:
1. Can mix in grated cheese on opening.
2. Wash and squeeze soya multiple times
to minimise its smell.
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Uppukari
Tamil salted meat dry curry
Mix 250g chopped boneless mutton,

1/4tsp turmeric powder, 1tsp each (salt,
cumin, chili, pepper powders). In a 2liter
pressure cooker, add 4tsp water, 1/4C
sesame oil, 1/2C chopped shallots, 10
curry leaves, mutton. Cook on high for 10
Flash cook salted & spiced red meat
Replace/ Supplement
Mutton with other red meats/ soaked soya
chunks
Turmeric with your fav spice mix
Tips:
If undercooked, cook longer / cut smaller/
marinate with a meat tenderiser
If overcooked, reduce cooking time.
Marinate overnight before cooking, for
better flavour
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Soups
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Tomato Soup
water, 3tsp butter, 1chopped onion ,
1chopped garlic clove, 1/4tsp garam
masala, 250g whole tomatoes (5nos),
1/2tsp salt, 1/2tsp pepper, 1/2tsp
sugar. Cook on high for 3 whistles (or 4
minutes). Blend all.
Cook & blend tomatoes
Replace/ Supplement
Butter with your favourite oil
mix
Tips:
Blend in water/ stock for a thinner soup
Can deseed/ peel tomatoes before
blending for a smoother soup
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Broccoli Soup
water, 3tsp butter, 1/2C chopped onion,
1tsp ginger garlic paste, 250g broccoli
florets, 1/2tsp salt, 1/2tsp sugar, 1/2tsp
pepper. Cook on high for 3 whistles (or 4
minutes). Release pressure. Blend with 1
cup milk.
Cook & blend broccoli with milk
Replace/ Supplement
Broccoli with cauliflower/ zucchini other
veggies
Milk with stock
Tips:
Add more or less milk to vary consistency
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Carrot Soup
butter, 250g chopped carrots, 1 tsp
chopped ginger, 1/2tsp cumin powder,
1/2tsp salt, 1/2tsp sugar, 1/2tsp pepper.
Cook on high for 3 whistles (or 4 min).
Release pressure. Blend with 2 cups
water.
Cook & blend carrots with water
Replace/ Supplement
Carrots with other veggies
Water with stock/ milk.
Tips:
Add more or less water to vary consistency
Can use peeled & cored carrots
Filter for a richer soup
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Cream of Mushroom Soup

butter, 1/4C chopped onion, 1tsp ginger
garlic paste, 200g chopped button
mushrooms, 1/2tsp salt, 1/2tsp pepper.
Cook on high for 3 whistles (or 4 minutes).
Release pressure. Blend all with 1 cup
milk.
Cook & blend mushrooms with milk
Replace/ Supplement
Button mushrooms with other mushroom
varieties/ other veggies
Milk with stock
Tips:
Blend in more milk for a thinner soup
Drink as soup/ use as curry base/ pasta
sauce
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Cream of Spinach soup

butter, 1/4C Ch potato, 2cups chopped
spinach, 1/2tsp salt, 1/2tsp pepper,
1/4tsp grated nutmeg. Cook on high for
2whistles (or 4minutes). Blend with
1.5cups milk.
Cook & blend spinach with milk
Replace/ Supplement
Spinach with your favourite edible greens
Nutmeg with your favourite spice mix
Tips:
Can mix in cream
Blending dulls colour. Mashing does not.
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Dal Shorba
N.Indian lentil soup
In a 2 liter pressure cooker, add, 2C water,

2tsp butter, 1tsp pepper, 1tsp ginger
garlic paste, 1/2tsp salt, 1/4tsp garam
masala, 1/4C mung dal. Cook on high for
6 whistles (or 5 minutes). Blend all.
Cook & blend lentils
Replace/ Supplement
Mung dal with your favourite lentils/
sprouts
Water with stock
mix
Tips:
Can add 1/4 cup rice to make this a full
meal
Can mix in cream for a richer version.
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Gazpacho
Spanish tomato - bread soup
In a 2 liter pressure cooker, add 3tsp olive

oil, 4 chopped tomatoes (250g), 2 garlic
cloves, 1/2tsp salt, 1tsp pepper. Cook on
high for 3 whistles (or 4 minutes). Blend
with 1 slice of bread.
Blend tomato with bread
Replace/ Supplement
Bread with corn flakes/ rice flakes
Tomato with pineapple/ cucumber/
watermelon
Tips:
Can blend all without cooking for a raw
version
Can garnish with hardboiled eggs/ cheese
Serve hot or cold
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Minestrone
Italian pasta soup
In a 2 liter pressure cooker, add 1/4C

chopped onion, 1/4 cup chopped
carrot,1/2C chopped tomato, 2 chopped
garlic cloves, 1/4 cup macaroni, 1/4 cup
fresh peas, 1tsp salt, 1 tsp pepper, 1tsp
pizza seasoning, 2C water. Cook on high
for 1 whistle (or 6 minutes).
Cook pasta & vegetables into a soup
Replace/Supplement
Macaroni with your favourite pasta
Peas with sprouts/ canned beans/meat
Carrot with your favourite veggies
Pizza seasoning with your favourite spice
mix
Water with stock
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Tips:
1. If pasta is undercooked, cook longer
2. If overcooked, release pressure.
3. Chop easy to cook veggies into big
chunks
4. Can mix in grated cheese, Ch herbs,
pesto
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Potato Soup
water, 3tsp butter, 1tsp ginger garlic
paste, 1/2cup chopped onions, 2 cups
chopped potatoes (250g), 1tsp salt, 2tsp
pepper. Cook on high for 2 whistles (or 4
minutes). Blend with 2 cups milk.
Cook & blend potato
Replace/ Supplement
Potato with your favourite starchy veggies
Onion with garlic/ shallots
Pepper with your favourite spice/ spice
mix
Milk with stock
Tips:
Blend to a chunky / smooth soup
Can mix in grated cheese
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Rasam
Tamil thin soup

ghee, 1tsp tamarind paste (5g), 10 curry
leaves, 3tsp chopped cilantro roots, 3tsp
chopped mint, 1/4tsp asafoetida,1/4tsp
turmeric powder, 1tsp crushed cumin,
1tsp crushed pepper, 1tsp chopped
ginger, 1 slit chili, 1tsp salt, 2 cups water.
Release pressure. Filter out solids. Add
chopped cilantro.
Extract flavours into a liquid
Replace/ Supplement
Tamarind with tomato / mango/
pineapple
Cumin with your favourite spice mix
Pepper with Rasam powder
Ginger with garlic
Mint with your favourite herbs
Tips:
Can mix in cooked lentils
Cilantro roots have more flavor than
leaves.
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Chicken Soup
In a 2 liter pressure cooker, add 1/4C
chopped onion, 1/4C chopped carrot,
1tsp (chopped ginger, corn flour), 1 ch
garlic, 1tsp pepper, 1tsp salt, 100g
chopped chicken, 2 cloves, 1 bay leaf, 2
cups water. Cook on high for 4 whistles
(or 7minutes). Strain out solids. Shred
chicken & mix in 1/4C cream.
Cook chicken in stock
Replace/Supplement
Chicken with other meats
Bay leaf with fresh/ dried herbs
Clove with your favourite spices/ spice
mix
Pepper with chili flakes/ Ch chili
Carrot with your favourite veggies
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Water with stock

Tips:
1. Can add rice/ noodles/ pasta
2. Mix in cream for a creamier soup
3. Chill & skim off fat for a clearer soup.
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Egg Drop noodle soup

Chinese egg soup
In a pressure cooker, add 1/4cup chopped

carrot, 1/4cup chopped beans, 1/2 tsp
ginger garlic paste, 1/2tsp salt, 1tsp
butter, 1/4 cup crushed noodles, 2 cups
water . Cook on high for 4 whistles (or 5
minutes). Release pressure. Beat 1 egg
with 2tsp pepper& 1tsp soy sauce. Mix in
with soup.
Cook raw eggs in hot soup
Replace/ Supplement
Carrot/ capsicum with your favourite
veggies
Water with stock
Soy sauce with your favourite sauce
Tips:
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Can filter out solids for a clear soup

Add egg in a thin stream & mix to form thin
threads
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Breakfast
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Achari Semia
Indian vermicelli with pickle
In a 2L pressure cooker, add 1C (100g)

roasted vermicelli, 4tsp mango pickle,
1/2tsp salt, 1.25C water. Cook on high for
2 whistles (3 minutes). Mix all.
Cook vermicelli with pickle
Replace/ Supplement
Wheat vermicelli with other vermicelli
Mango pickle with your favourite pickle/
curry base/ instant soup powders/ spice
mix
Water with stock
Tips
Can add ch veggies, paneer, soya chunks,
mushroom etc.,
If under cooked, cook longer
If overcooked, cook less/ release pressure
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Bread upma
In a 2 liter pressure cooker, add 3tsp each
(water, oil), 1tsp ginger garlic paste, 1cup
chopped onion, 1tsp each (salt, chili powder),
1/4tsp each (garam masala, turmeric
powder). Cook on high for 1whistle (or 3
minutes). Release steam. Mix in 3 cups
chopped bread, 1/4C grated coconut.
Cook bread with retained heat
Replace/ Supplement
Bread with chopped cooked flatbreads ( parota,
chappati etc)
Garam masala with your favourite spice mix
Coconut with crushed nuts
Tips:
Stir fry briefly if needed.
Semi dried breads work the best
Can mix in croutons
Can add chopped vegetables along with onions.
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Chuda Santula
Orissa's pressed rice salad
In a 2 liter pressure cooker, add 3tsp each

(mustard oil, water) 1/2 cup each chopped
(onion, beans, carrot), 1 whole tomato, 1tsp
each (salt, chili powder), 1/2tsp cumin
powder, 1/4tsp (asafoetida, turmeric
powder). Cook on high for 2 whistles (or
4minutes). Release steam. Mash tomato. Mix
in 3 cups thin rice flakes, 1/4 cup each (grated
coconut, roasted peanuts).
Mix rice flakes with curry
Replace/ Supplement
Rice flakes with other cereal flakes
Thin poha with soaked & drained thick poha
Beans/ carrots with your fav veggies
Mustard oil with your fav oil
Asafoetida with your fav spice mix
Salt with sugar
Tips:
1. Wash and drain thick flakes before using.
2. Can briefly stir fry after opening
3. Can mix in lemon juice before serving.
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Dadpe Pohe
Marathi Pressure cooked pressed rice
Wash & drain 1cup thick poha. In a 2 liter

pressure cooker, add 3tsp each (water, oil),
1tsp ginger garlic paste, 1cup chopped onion,
1 chopped chili, 1/2C grated coconut, 1/4tsp
each (turmeric, asafoetida), 1/2tsp each (cumin
powder, sugar), 1/2tsp salt. Cook on high for 1
whistle (3 min). Release pressure. Mix in poha,
1tsp lemon juice & 1/4 cup crushed peanuts.
Close & let rest 10 minutes.
Pressure cook spiced pressed rice
Replace/ Supplement
Poha with other rolled cereals
Onion with shallots
Turmeric with your favourite spice mix
Chili powder with chili paste.
Tips:
Thin poha need not be washed.
Ensure poha is well drained and not clumpy.
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Dalia Masala Kichidi

Whole wheat grits Porridge
Soak 1cup roasted whole wheat grits in water

till soft. Drain. Mix in 1tsp each (chili powder,
salt) & 1/2 tsp garam masala. In a 2 liter
pressure cooker, add 2tsp oil, 1cup each
chopped (onion, tomato), 1/2C each chopped
(beans, carrot), wheat grit mix. Sprinkle 1/4C
water. Cover with 1/4cup chopped (mint,
cilantro). Cook on high for 3 whistles or (4
minutes).
Cook spiced wheat grits with vegetables
Replace/ Supplement
Wheat grits with other cereal grits/ bulghur
Beans/ carrot with your favourite vegetables
Oil with ghee/ butter
Mint/ cilantro with your favourite fresh herbs.
Tips
Cover top layer of grits completely with herbs.
Add more water if you face burning
Use roasted grits for a nutty taste
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Idiappam Pulav
Steamed rice noodles
4C dry idiappam
3tsp oil
1tsp ginger garlic paste,
1C chopped onion,
1/2tsp salt,
1 ch chili,
Soak 4 cups crushed idiappam in water till soft.
Drain. In a 2 liter pressure cooker, add 3tsp each
(water, oil), 1tsp ginger garlic paste, 1C chopped
onion, 1tsp salt, 2 chopped chili. Cook on high
for 2 whistles (3min). Release pressure. Mix in rice
noodles, 1/4C grated coconut. Close and serve
after 5 minutes.
Mix rice noodles with flash cooked vegetables
Replace/ Supplement
Rice idiappam with other dried idiappam
varieties
Onion with shallots
Tips:
Ensure idiappam is soft after soaking
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Kaanda Batata Pohe

Marathi rice flakes with potatoes & onions
In a 2 liter pressure cooker, add 2tsp (oil,

water), 1chopped green chili , 1/2 cup each
chopped (onion, potato), 1/4tsp turmeric
powder, 1/2tsp salt. Cook on high for 1whistle
(or 3 minutes). Release pressure. Mix in 1 cup
thin poha, 1tsp lemon juice & 1/4 cup crushed
peanuts.
Cook rice flakes with onion & potato
Replace/ Supplement
Poha with other rolled cereals
Thin poha with soaked & drained thick poha
Onion with shallots
Turmeric with your fav spice mix
Tips:
Thin poha need not be washed.
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Muesli
Swiss mixture
Mix 1 cup each (rolled oats, crushed cornflakes,

rice flakes), 1/2C each chopped ( almonds,
raisins).
Mix processed cereals with additives
Replace/ Supplement
Rolled oats with other processed cereals
Almonds with your fav nuts
Raisins with your favourite dried fruits
Tips:
Can use roasted cereals
Can mix in heated sugar syrup & set as granola
Eat mixed with milk/ yogurt/ fruit juice.
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More Kali
Tamil rice four porridge
In a 2 liter pressure cooker, add 1/2 cup yogurt,

2 cup water, 1tsp chopped chili, 1tsp each
(coconut oil, salt), 1/4tsp asafoetida, 1/4C
roasted rice flour & 4 curry leaves. Mix well.
Cook rice flour with yogurt
Replace/ Supplement
Rice flour with roasted grain flours
Tips:
Can vary water ratio to change texture
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Oats porridge
1/4 cup quick cooking oats
1cup milk
1/2 tsp sugar.
In a 2liter pressure cooker, add 1/4 cup quick
cooking oats, 1 cup milk, 1/2 tsp sugar, 1" bit
cinnamon . Cook on high heat for 4 mins (or 1
whistle). Mix in more milk if needed.
Cook oats with milk
Replace/ Supplement
Milk with water
Sugar with other sweeteners
Cinnamon with your favourite flavourings
Tips:
Add butter to minimise foaming
Can mix in dry fruits/ nuts before serving
Add salt instead of sugar and masala instead of
sweet spices to make a masala version.
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Pongal
Tamil rice & lentil porridge
In a 2 liter pressure cooker, add 1/2 cup raw

rice, 1/4 cup split mung dal, 3tsp ghee, 1tsp
each (salt, crushed pepper, cumin, ginger), 5
curry leaves & 2.5 cup water. Cook on high for 4
whistles (or 5 minutes). Mix well.
Cook rice and lentils to a mush
Replace/ Supplement
Rice with oats/ pressed rice/ millet grits
Mung dal with your fav lentils
Cumin with your fav spice mix
Water with stock
Tips:
Can use soaked / roasted rice & dal
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(Rice+ dal) : Water ratio can vary from 1:3 to

over 1: 5
Can add chopped chili for a bite.
Use a bigger cooker/ reduce quantity to
prevent foaming
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Ragi Koozhu
Tamil Red millet porridge
In a 2 liter pressure cooker, add 1/4 cup

roasted ragi flour, 2tsp rice, 1/2tsp sesame oil,
2cups water. Cook on high for 3 whistles (or 4
minutes). Mix in 1/2tsp salt & 1/2C yogurt.
Cook millet flour with yogurt

Replace/ Supplement
Ragi flour with rice/ millet flour
Ragi with sprouted millet flour
Water with stock.
Tips:
Can let cooked mixture ferment for 1 to 3 days
before using.
Can vary water ratio to change texture
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Rava Upma
Tamil Grits porridge
In a 2 liter pressure cooker, add 2cup water,

2tsp oil, 1tsp each (salt, chopped ginger), 1
chopped chili. Cook on high for 1 whistle (or 5
minutes). Release pressure. Mix in 1/2C double
roasted rava. Close & let rest for 15 mins.
Cook grits in a spiced liquid
Replace/ Supplement
Rava with other roasted grain grits
Water with stock/ buttermilk
Tips:
Vary quantity of water to vary texture
Can roast rava dry or with oil/ ghee
Can add chopped vegetables with water.
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Rava pongal
Tamil grits & lentil porridge
In a 2 liter pressure cooker, add 1/2tsp cumin,

1 chopped chili, 1tsp chopped ginger, 5 curry
leaves, 1/4 C mung dal, 1/2C roasted rava, 1tsp
salt, 4tsp ghee. Add 3C water. Cook for 3
whistles (6min) on high.
Cook grits by absorption
Replace/ Supplement
Rava with other roasted cereal grits
Mung dal with your favourite lentils
Water with stock
Tips
Can use roasted rava & mung dal
Can increase/ decrease water quantity to vary
texture
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Rava Kichidi
Grits porridge
In a 2 liter pressure cooker, add 2C water, 2tsp

oil, 1tsp (salt, chopped ginger, 1 chopped chili),
5 curry leaves, 1/2tsp turmeric powder, 1/4C
each chopped ( carrot, beans, fresh green peas).
Cook on high for 1Wh (5 min). Release
pressure. Mix in 1/2C double roasted rava.
Close & let rest for 15 mins (No further heating
needed)
Cook grits in a spiced liquid
Replace/ Supplement
Rava with other roasted grain grits
Water with stock
Tips:
Vary quantity of water to vary texture
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If using unroasted rava, roast it, let cool & roast

again till it does not taste raw.
Can roast with oil/ ghee
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Sabudana Khichdi
Wash 1C (100g) Sago in water till water runs
clear & soak till soft. Drain well. In a 2liter
pressure cooker, add 3tsp each (water, oil),
1tsp ginger garlic paste, 1cup each chopped
(onion, potato), 1/2 tsp each (chili powder,
salt), 1/4 tsp each (garam masala, turmeric
powder). Cook on high heat for 1 whistle ( or 4
minutes). Mix in sago, 1/4C roasted peanuts.
Close & serve after 15 minutes.
Cook sago in retained heat
Replace/ Supplement
Potato with your favourite vegetables
Peanuts with other crushed nuts
Tips:
Ensure sago is drained very well and is almost
dry.
Can use roasted sago
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Semia Upma
Tamil Vermicelli porridge
Wash & drain 2cup roasted vermicelli (100g).

Mix with 1tsp each (oil, salt, sambar powder).
In a 2 liter pressure cooker, add 3tsp (water,
oil), 1/2cup chopped onion, 1 chopped chili,
1/4C each chopped (carrot, beans), vermicelli.
Cover with & 1/4C chopped (mint, cilantro).
Cook on high for 1 whistle (or 4 minutes).
Cook vermicelli by absorption
Replace/ Supplement
Vermicelli with noodles/ pasta
Sambar powder with your favourite spice mix
Carrot/ beans with your favourite vegetables
Tips
Ensure vermicelli is soft but non clumpy after
washing & draining.
Sprinkle 1/4C water if you fear burning.
Release pressure if overcooked.
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Uggani
Telugu/ Kannada puffed rice salad
In a 2liter pressure cooker, add 3tsp each (oil,

water), 1cup chopped onions, 1 whole tomato,
1/2tsp salt, 1/4tsp turmeric powder, 2 chopped
green chilies, 1tsp each (tamarind paste,
jaggery). Cook on high for 1 whistle (or 4
minutes). Mash tomato. Mix in 6 cups puffed
rice, 1/4 cup each
(chopped cilantro,
peanuts).
Mix puffed rice with a spiced curry base.
Replace/ Supplement
Puffed rice with poha/ other puffed/ rolled
cereals
Peanuts with roasted gram/ spiced lentil
powder/ grated coconut
Tips:
Can mix in chopped salad vegetables for a
crunch.
Can mix in lemon juice
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Lunchbox
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Achari Noodles
Indian noodle with pickle
Add 3tsp oil, 1 pack (85g) washed &

drained noodles. Add 3tsp mango pickle,
1/2tsp salt, 1/2C water. Cook on high for 2
whistles (3 minutes). Release pressure.
Mix all.
Cook noodles with pickle
Replace/ Supplement
Wheat noodles with other noodles/
roasted vermicelli varieties
Mango pickle with your favourite pickle/
curry base/ instant soup powders/ spice
mix
Water with stock
Tips
If noodles are under cooked, soak longer/
cook longer/ do not release pressure.
If overcooked, cook less
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Brinji
Tamilnadus flavoured Rice
Mix 1/2C each Ch (carrot, beans, mint) ,

1/2C (peas, grated coconut), 2tsp salt,
1tsp (chili pwdr, Ginger garlic paste,
Garam masala, pepper pwdr) & 1/4C
coconut milk.
In a 2L pressure cooker, add 3tsp ghee, 2
bay leaves, 1C Ch onion, mix veg, 1C
soaked & drained Basmathi rice, mix veg,
1C water. Cook on medium for 2 whistles
(20minutes).
Cook rice with coconut & vegetables
Replace/ Supplement
Basmathi with millets/your favourite rice
variety
Carrot/ beans/ with your favourite
vegetables
mix
Water with stock/ coconut water
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Tip
Increase soaking time, cooking time and
water quantity if your rice is undercooked.
Ensure top layer of rice is fully covered by
veggies.
Soak rice in hot water if you face
undercooking.
Reduce water if you want a grainier
texture.
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Bhuga Chawara
Sindhi Biriyani
Soak 1C basmathi rice for 1 hour. Drain.

Mix in 1/8 tsp turmeric pwdr, 1/4 tsp
(chili pwdr, Garam masala), 1/2 tsp salt.
In a 2L pressure cooker, add 3 tsp ghee,
1Ch onion (125g), 2 nos each (bay leaves,
cardamom, cloves), rice. Sprinkle 1C
water.
Cook on medium for 2 whistles (17
minutes). Fluff up & serve.
Seal & cook rice with onions & spices
Replace/ Supplement
Basmathi with your favourite rice variety.
Onions with OPOS onion paste/ fried
onions..
Chili pwdr with slit chili/ pepper pwdr.
mix.
Ghee with butter/ your favourite oils.
Water with more stock.
Tips
Translation Copy
Reduce water quantity for a more grainy

rice.
Increase water quantity for softer mushier
rice.
Can soak rice in hot water for 15 minutes
Increase onion quantity
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Bisi Bele Bhath

Kannada Lentil rice
In a 2L pressure cooker add 1/2C (rice,

tuvar dal), 1/4C grated coconut, 2tsp
(tamarind paste, spiced lentil pwdr,
ghee), 1/2tsp Garam masala, 1tsp
(sambar pwdr, salt), 1/2C Ch (carrot,
beans), 3.5C water. Cook on high for 4
whistles (8 minutes). Mix all.
Cook spiced rice with lentils
Replace/ Supplement
Rice with poha/ cereal grits/ millets,..
Tuvar dal with other dals
Carrot / beans with your fav veggies
Sambar powder with your fav spice mix
Tips:
Can vary dal: rice ratio from 1:1 to 2:1
Can vary (dal+rice) : Water ratio upto 1:6
Use soaked rice & dal for a mushier
consistency
Can use roasted rice & dal.
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Chitranna
Kannadiga fried rice
In a 2L pressure cooker, add 3tsp oil, 2 Ch

chilies, 3C Ch capsicum (250g), 1/2tsp
(turmeric pwdr, asafoetida). Cook on
high for 2 whistles (3 minutes). Release
pressure. Mix in 2C cooked & cooled rice,
2tsp lemon juice.
Stirfry rice with spiced edibles
Replace/ supplement
Rice with poha/ millets/ puffed rice
Capsicum with your favourite veggies
Asafoetida with your fav spice mix
Tips:
1. Do not use hot rice. It will clump up on
mixing.
2. Can mix in bottled tadka
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Chop Suey
Chinese spiced noodles
Add 3tsp oil, 1C Ch (carrot, beans) 1 pack

(85g) washed & drained wheat noodles.
Add 1tsp (soy sauce, chili sauce, vinegar),
1/2tsp salt, 1/4C water. Cook on high for 2
Cook noodles with spiced edibles
Replace/ Supplement
Wheat noodles with other noodles
Soy sauce with your favourite pickle/
thokku/ curry base
Carrot/ beans with your favourite
veggies/seafood/ cooked meat
Water with stock
Tips
If noodles are under cooked, cook longer/
do not release pressure.
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Kiribath
Srilankan milk rice
In a 2L pressure cooker, add 1/2C raw rice,

1.5C water, 1/4C coconut milk. Cook on high
for 5 whistles (5 minutes). Mix in 1/2tsp salt.
Cook
rice
with
coconut
milk
Replace/ Supplement
Water with milk
Tips
1.Shape into balls & Stuff with coconutjaggery paste & mould to make Imbul
Kiribath
2. Add a pandan leaf to turn this into Malay
Nasi lemak
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Kothu Parota
Tamil minced & spiced flatbread
Mix 2C Ch parota, 1tsp salt & 1/2tsp

(garam masala, chili pwdr). In a 2L
pressure cooker, add 3tsp (oil, water)
1tsp ginger garlic paste, 6 curry leaves,
1/2C (Ch onion, deseeded tomato) & the
parota. Cook on high for 2 whistles (4
minutes). Release pressure. Mix all.
Cook bread with spiced edibles.
Replace/ Supplement
Parota with other
chappati, roti etc)
flatbreads
(Naan,
Tips:
Can stir fry briefly after opening
Do not use fresh parota. Older, drier ones
work better.
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Mac 'n' Cheese

Macaroni with Cheese (Italian)
In a 2L pressure cooker, add 2tsp butter,

1C macaroni (85g) & water just enough
to cover pasta. Cook on high for 2 whistles
(3 minutes). Release pressure. Mix in 1/2C
grated cheddar cheese.
Cook
pasta
by
absorption
Replace/ Supplement
Macaroni with other pasta
Water with milk/ stock
Cheddar with your favourite cheese
Butter with olive oil
Tips:
Mix in pizza seasoning/ your favourite
spice mixes
If pasta is undercooked, cook longer/ do
not release pressure.
Reduce water for a firmer texture
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Mansatti Thayir sadham

Mudpot Yogurt Rice
In a small mudpot, add 1/2C rice, 2C milk.

Place inside a PC. Add 2C water outside the
pot. Cook on high for 15 whistles (9
minutes). Let cool. Mix in 1/2C yogurt,
1.5tsp salt & bottled tadka. Serve after 23 hours.
Cook rice & milk in a mudpot & ferment
Replace/ Supplement
Rice with cereal grits/ millets/ pressed
rice/ rolled oats
Tips:
Serve after 2-3 hours, else mix in more
yogurt.
Can mix in Ch mango, grated carrots, Ch
cilantro,
seedless
grapes,
seedless
pomegranates etc.
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Muttar Pulao
Peas Pulav
In a 2L pressure cooker, add 1C basmati

rice, 1/2C fresh peas, 1Ch onion, 2 slit
chilies, 6tsp butter, 1tsp (ginger garlic
paste, salt) 1/2tsp garam masala, 2C
water. Cook on high for 2 whistles (6
minutes). Fluff up.
Cook spiced rice & peas into a pulav
Replace/ Supplement
Basmathi rice with soaked millets/ soaked
rice
Peas with sprouts/ your fav veggies
Garam masala with your fav spice mix
Water with stock / milk
Translation Copy
Tips:
Use washed & soaked rice for longer grains
Can use OPOS caramelised onions
Reduce water for a grainier texture
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Nei Choru
Moplah Muslim ghee rice

curry leaves, 1/2C fried onions, 1/2C
basmathi rice (soaked & drained for 30
minutes), 5 cashews, 20 raisins, 1/2tsp
crushed pepper, cumin, salt), 2 crushed
cardamoms & 1C water. Cook on high
for 7 whistles (6 minutes). Fluff up and
serve.
Cook
rice
with
ghee
Replace/Supplement
Basmathi with your favourite rice.
Water with stock/ coconut milk/ milk
Fried onions with OPOS onion paste.
Tips
1. Can add ginger garlic paste/ Biriyani
masala/ bay leaves etc for more flavour.
Translation Copy
2.Can garnish with fried onions

3. Serve with a chicken/ mutton stew
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Papad Pickle Pulao

Rice & Pickle casserole
In a 2L pressure cooker, add 1/2C

basmathi rice, 6tsp mango pickle, 2 torn
raw papads, 1/2 tsp salt. Add 1C water.
Cook on high for 7 whistles (6 minutes).
Fluff up.
Cook
spiced
rice
with
protein
Replace/ Supplement
Rice with soaked millets
Mango pickle with your fav pickle
Papad with peas/ sprouts
Tips:
Ideal emergency food when your pantry is
empty.
Always store rice, papad & pickle.
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Pesto Pulav
Herbs & rice casserole
Soak 1/2C basmathi for 30 minutes &

drain. Mix in 1/2C yogurt, 1/2tsp (salt,
chili pwdr, GM). In a 2L pressure cooker,
add 3tsp ghee, 1/2C mint, rice, 1/2C
cilantro, & 1/4C cashew pwdr. Sprinkle
1/4C water. Cook on high for 10 whistles
(5 minutes). Mix all.
Cook rice with herbs
Replace/ Supplement
Basmathi with other rice varieties
Mint/ cilantro with your favourite herbs
Water with stock
Cashew pwdr with other nut/ seed powder
Tips
If rice is under cooked, soak longer/ soak
in hot water/ cook longer
Use more water for a mushier rice
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Pasta Alfredo
Pasta with cream
In a 2L pressure cooker, add 2 tsp butter,

1C macaroni (85g), 1C water (just enough
to cover pasta). Cook on high for 2
whistles. (3 minutes). Release pressure
gently. Fluff up pasta. Mix in 1/4C grated
cheddar cheese, 1/4C thick cream. Close
& serve after 5 minutes.
Cook pasta with butter & cream
Replace/ Supplement
Water with stock / milk (milk curdles if
pasta/ butter has salt!)
Cream with sour cream/ Greek yogurt
Tips:
Can mix in pasta/ pizza seasoning before
serving
Do not release pressure/ cook longer if
your pasta is undercooked.
Reduce water if your pasta is overcooked.
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Pasta Carbonara
Pasta with egg & cheese
In a 2L pressure cooker add 2tsp butter,

2C macaroni (170g), 1.5tsp pepper, 1tsp
salt, 1/4tsp turmeric powder & enough
water to just about cover pasta (2C). Cook
on high for 2 whistles (5 minutes). Release
pressure. Mix in 1/4C grated cheese, 2
raw eggs, Ch cilantro.
Cook egg in pastas retained heat
Replace/ Supplement
Butter with olive oil
Pepper with chili flakes/ ch chilies
Water with stock
Turmeric powder with Pizza seasoning /
your favourite spice mix
Tips:
If undercooked, cook longer/ do not
release pressure.
Can add chopped veggies along with pasta.
Reduce water for firming up pasta texture.
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Pasta con Cipolle

Pasta with onions
In a 2L pressure cooker, add 2 tsp olive

oil, 5tsp water, 1/2C Ch onions, 2 Ch
green chilies, 1/2tsp salt. In an inner
vessel, add 1C macaroni (85g), 1tsp pizza
seasoning, 1/2tsp salt, water to cover
pasta. Cook on high for 2 whistles (5
minutes). Mash onion & chili. Mix as much
as you like with pasta.
Cook
pasta
and
sauce
together
Replace/ Supplement
Olive oil with your favourite oil
Green chilies with chili flakes/ pepper
Pizza seasoning with your fav spice mix
Water with stock
Tips:
Can add Ch veggies over onions
Optionally mix in Ch parsley, parmesan
powder
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Pasta con Spinaci

Pasta with Spinach (Italian)
Wash & drain 1C (85g) macaroni. Mix in

2tsp oil. In a 2L pressure cooker, add 4tsp
(butter, water). Add 1C Ch onion, 1Ch
tomato, 2C Ch spinach (100g), 1tsp (salt,
pepper), pasta. Cover with 2C Ch spinach.
Release pressure & fluff up pasta.
Cook
pasta
in
spinach
Replace/ Supplement
Macaroni with other dry pastas
Butter with olive oil.
Tips:
If pasta is undercooked, do not release
pressure/ cook longer.
If overcooked, release pressure/ cut
cooking time
Can mix in grated cheese as garnish.
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Pasta con yogurt Greco

Pasta with Greek yogurt
In a 2L pressure cooker add 2C macaroni

(170g), 1tsp salt, 1tsp butter,
Add water to cover pasta (2C). Cook on
pressure. Fluff up pasta. Let cool. Mix in
1/2C thick yogurt, Ch cilantro, 1tsp chili
flakes, 1/4C grated carrot.
Cook pasta and mix in yogurt
Replace/ Supplement
Chili flakes with fried sun dried chilies
Water with stock
Carrot with your favourite salad veggies
Cilantro with your favourite herbs.
Tips:
Do not release pressure/ cook longer if
undercooked.
Wash & drain pasta after cooking if
overcooked.
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Pasta Pomodoro
Pasta with tomatoes
Wash 2C macaroni (170g). Drain. Mix 2tsp

oil. In a 2L pressure cooker, add 4tsp
(butter, water), 1C Ch onion, 250g Ch
tomatoes, 1tsp(salt, pepper), pasta. Add
250g Ch tomatoes to cover pasta. Cook on
high for 2 whistles (6minutes). Release
pressure & mix all.
Cook
pasta
and
sauce
together
Replace/Supplement
Butter with your fav oil
Pepper with chili pwdr
Onion with shallots/ garlic
Tips:
Can mix in grated cheese
Can mix in Ch fresh herbs
release pressure.
Use deseeded tomatoes for a smoother
sauce.
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Penne Arrabbiata
Angry sauce pasta
Wash 1C penne pasta (100g). Drain. Mix

with 2tsp olive oil. In a 2L pressure
cooker, add 2tsp olive oil, 1Ch garlic clove,
2ch tomatoes, 1/2tsp (salt, chili pwdr,
parsley), pasta. Add 1/2C water. Cook on
high heat (1200W) for 6 Whistles (5
minutes). Mix all & fluff up pasta. Mix in
4tsp grated pecorino cheese. Close & serve
after 10 minutes.
Cook pasta in chili- garlic - tomato sauce
Replace/ Supplement
Chili powder with chili flakes/ ch fresh
chilies
Water with stock/ tomato puree/ tomato
thokku
Pecorino with parmesan/ your fav cheese.
Parsley with basil/ your favourite fresh
herbs.
Translation Copy
Tips
Soak/ Cook longer if your pasta is
undercooked.
Release pressure if pasta is overcooked
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Pasta Laksa
Malay Pasta with spiced coconut sauce

washed & drained macaroni, 5tsp coconut
milk pwdr, 1 cheddar cheese cube (20g) &
water (3/4C) to just about cover pasta.
Cook on high for 2 Whistles (3 minutes).
Release pressure. Mix all with 1/2tsp (salt,
pepper, pickle oil). Cover & let rest 5
minutes.
Cook pasta with spiced coconut milk
Replace/ Supplement
Macaroni with other pastas
Coconut milk pwdr with milk pwdr/ nut
paste
Water with stock.
Tips
If pasta is under cooked, cook longer/ do
not release pressure.
If overcooked, cook less / add lesser water
Can add your favourite spice mix with
water.
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Pumpkin Pasta
Pasta with pumpkin sauce

3Ch garlic cloves, 1 Ch chili, 1C Ch squash
(125g), 1C (85g) washed & drained
macaroni, 4tsp coconut milk pwdr, 1/2tsp
salt, 1C Ch squash & 1/4C water. Cook on
high for 2 Whistles (3 minutes).
Mix all vigorously till pumpkin becomes a
paste.
Cook pasta with pumpkin
Replace/ Supplement
Squash with your favourite veggies
Coconut milk pwdr with milk pwdr/ nut
paste
Water with stock.
Tips
If pasta is under cooked, cook longer
If overcooked, cook less / add lesser
water/ release pressure
Can add your favourite spice mix with
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water.
Can mix in grated cheese/ cream.
Chop pumpkin fine/ use grated pumpkin.
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Pesto Pasta
Pasta with herbed sauce
In a 2L pressure cooker, add 3tsp oil, 3

crushed garlic cloves, 2 green chilies, 1C
mint leaves, 1C washed & drained
macaroni, 4tsp cashew pwdr, 1/2tsp salt, 1
cheddar cheese cube (20g). Cover pasta
with 1C cilantro leaves.
Sprinkle 1/4C water. Cook on high for 2
Mix all & serve.
Flash cook pasta with herbs
Replace/ Supplement
Mint/ cilantro with your fav herbs
Cashew with your fav nuts
Cheddar cheese with your favourite cheese
Tips
If pasta is under cooked, cook longer.
Let pasta rest 10 minutes after cooking.
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Pasta Achari
Indian pasta with pickle

washed & drained macaroni, 1/4C fresh
green peas, 4tsp mango pickle, & water
(1C) to just about cover pasta. Cook on
pressure. Mix all & let rest 5 minutes.
Cook pasta with pickle
Replace/ Supplement
Mango thokku with your favourite pickle/
thokku/ curry base
Green peas with other fresh legumes/
veggies/ seafood/
Tips
Can mix in cheese/ cream.
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Pasta with curry

In a 2 liter pressure cooker, add 1C (85g)
washed & drained macaroni, 1/4C (Ch raw
papad, soya chunks, masala curry
base) & water (1C) to just about cover
pasta.
Release pressure. Mix all & let rest 5 mins.
Cook pasta with curry
Replace/ Supplement
Masala curry base with your favourite
OPOS curry bases/ leftover curries
Soya with green peas/ paneer/ mushroom
Tips
If overcooked, cook less/ release pressure
Can mix in cheese/ cream/ coconut milk
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Rava Pulao
Grits & vegetable casserole
Mix 1C double roasted rava (160g), 2tsp

oil, 1/2tsp salt, 1/4C water. In a 2L
pressure cooker, add 3tsp (water, oil), 1tsp
ginger- garlic paste, 1/4tsp turmeric pwdr,
1Ch chili, 1/2C Ch ( beans, carrots, green
peas). Place rava in an inner vessel. Cook
on high for 2 whistles (6 minutes). Release
pressure. Spread cooked rava on a plate &
break up clumps . Mix all.
Cook rava with veggies
Replace/ Supplement
Rava with other roasted grits
Carrot/ beans with your
vegetables
Water with stock
favourite
Tips:
If rava is under cooked, cook longer
Reduce/ eliminate water for an even
grainier texture
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Sambar Sadham
Tamil sour lentil rice
Mix 1/4C tuvar dal, 1/2C rice, 1/4tsp

turmeric pwdr, 1.5tsp (salt, sambar
pwdr),
1/2C
Ch(tomato,
onion,
eggplant), 6 curry leaves, 1 slit chili, 1tsp
ghee, 2.5C water. Cook on high for 6
whistles (7minutes). Mix all.
Cook starch with sour & spiced lentils
Replace/ Supplement
Tuvar dal with Masoor/ Mung
Water with stock
Tomato with tamarind paste
Eggplant with your fav veggies
Ghee with your fav oil
Sambar pwdr with your fav spice mix
Rice with soaked millet grits
Tips:
Mix in 1/2C cold water to stop sambar
sadham cooking further in retained heat
and thickening.
Use soaked rice & dal for a mushier rice
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Semia Dum Biriyani

Sealed & cooked Vermicelli
Mix 1/4C Ch (carrot, beans, paneer),

1/4C yogurt.
Mix 2C roasted vermicelli (100g) with 1/2
tsp biriyani masala, 1tsp (ghee, salt, chili
pwdr). In a 2L pressure cooker, add 3tsp
(oil, water), 1/2C Ch onion, 1 bay leaf,
veggies, vermicelli & 1/4C Ch (mint,
cilantro). Sprinkle 1C water. Cook on high
for
1
whistle
(6
minutes).
Cook layered & sealed, spiced vermicelli
Replace/ Supplement
Biriyani masala with your favourite spice
mix
vegetables
Paneer with soaked soya chunks/
marinated minced meat/ mushrooms
Yogurt with coconut milk.
Tips
Ensure vermicelli is soft nut non clumpy
after washing & draining.
Reduce water for a grainier texture.
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Release pressure if overcooked.
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Thakkali Sadham
Tamil Tomato Rice
Mix 300g Ch tomato, 3Ch chili, 1/4C Ch

(mint, cilantro), 1tsp Ginger garlic paste,
1/4tsp (garam masala, turmeric, chili)
pwdrs, 1tsp (sambar pwdr, salt).
In a 2L pressure cooker add 3tsp oil, 1
bayleaf, 1C Ch onion, 150g Ch tomato, 1C
soaked & drained basmathi rice, 150g Ch
tomato & 1C water. Cook on medium for
2 whistles (21 minutes).
Cook rice with tomato & spices
Replace/ Supplement
Tomato with other fruits/ vegetables
Mint/ cilantro with other fresh/ dry herbs
Garam masala/ sambar pwdr with your
favourite spice mix
Basmathi rice with other rice/ millets/
cereal grits
Onion with shallots, Oil with ghee, water
with stock.
Tips
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Vary vegetable quantity to suit your taste

Decrease water quantity for a drier
version
Can soak rice in hot water for 15 minutes.
Can cook on high for 6 whistles.
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Tahiri
Allahabad Vegetable Biriyani
Mix 1C Ch potato, 1C yogurt, 1/2C

cauliflower, 1/4C peas, 1tsp (Ginger
garlic paste, salt), 1/2tsp (Garam
masala, chili pwdr) & 1/4tsp turmeric
pwdr.
bay leaves, 1/2C Ch (tomato, onion),
vegetable mix, 1C soaked basmathi rice,
Cover with 1/4C (Ch mint, cilantro).
Sprinkle 1/4C water. Cook on medium for
2 whistles (20 minutes).
Seal & cook starch, protein & vegetables
Replace/ Supplement
Peas with Soya chunks/ Paneer/ tofu/
mushrooms/
Cauliflower with your favourite veggies
mix
Mint/ cilantro with your favourite fresh/
dry herbs.
Water with milk/ coconut milk/ stock
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Tips
Reduce/ increase water quantity to vary
texture.
Ensure rice is completely covered with
herbs.
Can cook on high for 4 whistles.
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Thayir Semia
Tamil spiced vermicelli with yogurt
In a 2L pressure cooker, add 1C roasted

vermicelli (50 g), 1 Ch green chili, 2 tsp
Ch ginger, 1 tsp salt, 1tsp sesame oil,
1/4tsp asafoetida & 2C water. Cook on
high for 2 whistles (7 minutes). Let cool.
Mix in 1C yogurt, 1/4C grated carrot, Ch
cilantro, cashew nuts, raisins.
Cook spiced vermicelli & mix in yogurt
Replace/ Supplement
Water with stock
Sesame oil with butter/ your favourite oil
Cashew/ raisins with your favourite nuts/
fruits
Tips
Reduce cooking time/ release pressure
manually for a less mushy texture.
Replace most of yogurt with milk if it is to
be consumed later
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Vegetable Dum Biriyani

Muglai rice casserole
Mix 1C yogurt, 2tsp (Biriyani masala,

chili pwdr, salt), 1/2C Ch (carrot, beans,
mushroom, peas).
Soak 1C basmathi rice for 1hr. Drain.
In a 2L pressure cooker, add 4tsp (ghee,
water), 3tsp Ginger garlic paste, 1/2C Ch
(onion, mint), veggies, rice, again veggies
& 1/4C Ch cilantro. Sprinkle 1/4C water.
Layer, seal & cook rice with vegetables
Replace/ Supplement
Basmathi with thick poha/ puffed rice/
vermicelli/ pasta/ noodles
Carrot/ beans with your fav veggies
Biriyani masala with garam masala/ your
fav spice mix
Peas with soaked soya / paneer/ minced
meats
Onion
with
OPOS
onion
paste
Water with stock
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Tips:
Can also soak rice in hot water
Can mix in 1/2C fried onion
Ensure top layer of rice is completely
covered.
Lesser the water, better the flavour &
grainier the texture.
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Veg Pulao
Muglai rice & vegetable casserole
Soak 1/2C basmathi for 30 minutes &

drain. Mix 1/2C Ch (carrot, beans), 1/4C
Ch (mint, cilantro). Add 3tsp ghee, veggies,
rice, veggies. Sprinkle 1/2C water. Cook on
high for 7 whistles (6 minutes). Mix all.
Cook rice with veggies
Replace/ Supplement
Basmathi with other rice varieties
vegetables
Water with stock
Tips
If rice is under cooked, soak longer/ soak
in hot water/ cook longer
Use more water for a mushier rice
Can use salt/ GG paste or more spices.
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Ambur Chicken Dum Biriyani

Tamil Muslim rice & Chicken casserole
Mix 500g chicken, 1/2C yogurt, 1.5tsp

chili pwdr, 2tsp salt, 25g Ginger garlic
paste, 1/2tsp biriyani masala.
Soak 1C (250g) seeraka samba rice for 1
hour & drain. In a 2L pressure cooker, add
5tsp oil, 2 bay leaves, 50g Ch (onion,
tomato), chicken, rice, chicken (again),
1/4C Ch cilantro. Sprinkle 1/2C water.
Cook on medium for 2 whistles (20
minutes)
Seal & cook spiced meat & rice together
Replace/ Supplement
Seeraka samba with other rice varieties
Chicken with other marinated meats
Chili pwdr with red chili paste
Biriyani masala with your favourite spice
mix
Oil
with
ghee/
your
fav
oils
Onion with shallots
Cilantro with your favourite fresh herbs
Tips
Increase water quantity if you face
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burning.
Cover rice completely with chicken/ herbs
Can cook on high for 6-7 whistles.
If rice is undercooked, presoak in hot
water
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Kachi Gosht Biriyani

Hyderabad Mutton Biriyani
Mix 500g mutton, 1C fried onion, 1/2C

yogurt, 4tsp (papaya, ginger garlic)
pastes, 2tsp chili pwdr, 1.5tsp (biriyani
masala, salt), 3 slit chili, 1/4tsp turmeric
pwdr. In a 2L pressure cooker, add 3tsp
ghee, mutton, 1C soaked basmathi rice,
mutton, 1/2C (Ch mint, cilantro), 1/4C
water. Cook on med for 3 whistles (20
minutes).
Layer, seal & cook spiced meat & starch.
Replace/ Supplement
Mutton with other red meats/ minced
meat.
Fried onion with OPOS caramelised onion
Water with stock
Biriyani masala with your fav spice mix
Tips:
Cover top layer of rice completely with
mutton/ herbs
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Cut meat into small pieces

overnight for softer meat.
& marinate
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South Indian Curries
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Achinga Mezhugupuratti
Kerala long beans stir fry
Mix 3C (250g) chopped long beans,

1/2tsp salt, 2tsp coconut oil. Cook on high
for 2 whistles (3min). Release pressure
immediately& transfer to a cooler vessel.
Stir fry vegetables in oil
Replace/ Supplement
Yard long beans with French beans/ other
beans
Coconut oil with your favourite oil.
Tips
Do not release pressure if you want a
mushier consistency.
Chop finer if you want a grilled layer.
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Aviyal
Kerala's vegetable medley
Mix 1/4C coconut paste with 1tsp (salt,

crushed cumin, chili paste), 1/4tsp
turmeric powder.
(water, coconut oil), 5 curry leaves, 1/2C
(Carrot, beans, banana, squash) cut into
matchsticks, coconut paste. Cook on high
for 2 whistles (5 min). Mix in 1C yogurt.
Cook veggies with spiced & sour coconut
Replace/ Supplement
Carrot/ beans with your favourite veggies.
Coconut paste with grated coconut.
Yogurt with strained yogurt/ sour cream/
other souring agents.
Tips:
1.Banana, yam, cluster beans, drumstick,
snake gourds, pumpkin, squash, cucumber,
long beans are commonly used.
2. Cut tough vegetables into thin strips &
easy cooking vegetables into thick strips to
balance cooking time.
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Baghara Baingan
Hyderabad stuffed eggplant curry
Mix 6tsp (coconut milk powder, cashew

powder), 1tsp tamarind paste, 1/2tsp
(salt, cumin, dhania, chili, garam masala
powders). Stuff inside 4 slit eggplants
(250g).
(water, oil), 1/2C chopped onion, 2 whole
tomatoes, stuffed eggplants. Cook on high
for 3 whistles (4 min). Mash tomatoes.
Cook eggplant in a sour, nutty base
Replace/Supplement
mix
Coconut powder with coconut paste
Cashew with other nuts
Tips:
Ensure eggplants are not too thick.
If they are too thick, slit them into 4.
Use OPOS onion paste for greater flavor
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Carrot Beans Poriyal

Tamil dry beans & carrot curry
Mix 1C chopped (beans, carrot) (250g

total), 1/2 tsp salt, 1tsp sambar powder.
(water, sesame oil), veggies. Cook on high
for 2 whistles (3 min). Release pressure
immediately. Transfer to a cooler vessel.
Mix in 1/4C grated coconut.
Stir fry spiced vegetables
Replace/ Supplement
French beans with cluster beans/ Chowchow, Capsicum, Runner beans, Broad
beans, Cabbage, Carrot, Broccoli, Spinach,
okra etc.,
Sambar powder with your favourite spice
mix
Sesame oil with your favourite oil.
Coconut with paruppu podi/ peanut
powder etc.
Tips
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Almost all vegetables can be cooked this

way.
For hard to cook vegetables, cook longer/
chop smaller/ do not release pressure.
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Cauliflower Milagu Perattal

Chettinad cauliflower pepper stirfry
Mix 1/4 tsp (turmeric, garam masala,

fennel powders), 1tsp (pepper, salt, oil)
with 250g cauliflower florets.
In a 2 liter pressure cooker, add (3tsp oil,
water), 1tsp ginger- garlic paste, 1/2C
chopped shallots, 10 curry leaves &
cauliflower.
Cook on high for 1 whistles (5 min).
Release pressure. Mix in 1tsp crushed
pepper.
Stir-fry vegetables with pepper
Replace/ Supplement
Cauliflower with your favourite nonwatery vegetables
mix
Shallots with onions
Tips
If undercooked use smaller florets/ do not
release pressure.
If overcooked, use bigger florets.
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Dalma
Oriya vegetable- lentil stew

(ghee, water), 1tsp chopped ginger, 1/4C
chopped ( potato, yam, eggplant, broad
beans, radish), 2 whole tomatoes, 1/2C
soaked mung dal, 1/4C grated coconut
1/2tsp(Chili, cumin, garam masala
powders), 1/4tsp(asafoetida, turmeric
powders), 1tsp salt. Cook on high for 4
whistles. Mash tomato.
Cook lentils with mixed vegetables
Replace/Supplement
Mung with Masoor/ Tuvar dals
Soaked dal with cooked dals/ sprouts
mix
Potato/ yam with your favourite starchy
veggies
Tomato with mango/ tamarind
Tips
Reduce dal for a thinner version.
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Dangar
Chettinad sour dip

(sesame oil, water), 6 crushed garlic
cloves, 250g sliced onions (3nos med), 2
whole tomatoes, 6tsp chopped chili, 1tsp
(salt, tamarind pulp). Cook on high for 2
whistles (5 min). Mash to a coarse paste.
Cook onion with spices into a sour dip.
Replace/ Supplement
Sesame oil with your favourite oil
Tips:
Add more/ less tamarind/ tomatoes vary
sourness.
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Dosakaya Pappu
Telugu cucumber - lentil stew
Mix 1/4C soaked mung dal, 1 skinned &

deseeded dosakaya (round cucumber:
200g), 1/4 tsp (turmeric powder,
asafoetida).
In a 2 liter pressure cooker, add 2tsp oil, 3
slit chilies, 1 chopped (onion, tomato),
dosakkaya mixture. Cook on medium for
4W (8 min). Mix in 1tsp salt.
Cook spiced lentils with vegetables
Replace/ Supplement
Dosakaya with your favourite vegetables
Mung dal with your favourite lentils
(Tuvar, masoor etc)/ sprouts
Turmeric powder/ asafoetida with your
favourite spices/ spice mix
Soaked dal with cooked dal
Tomato with tamarind
Tips
Reduce water for a thicker consistency
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Enna Kathirikka Kozhambu

Tamil Eggplant Sour stew
Mix 2tsp (sambar powder, tamarind

paste, oil), 1/2tsp salt. Slit 5 eggplants
into quarters & smear spice paste inside.
(water, sesame oil ) 1chopped onion, 5
garlic cloves, 2 whole tomatoes, 1tsp
sambar powder, 1/2tsp salt & eggplants.
Cook on high for 4 whistles (5min). Mash
tomato. Mix all.
Cook stuffed eggplant into a sour stew.
Replace/ Supplement
Onion with shallots
Eggplant with your favourite fleshy, non
watery veggies
mix
Tips:
Prefer egg sized brinjals.
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Slit slowly from top so that it stays

attached at the bottom.
Ensure onions cover the cooker base to
avoid burning.
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Erisseri
Kerala vegetables with roasted coconut
In a 2 liter pressure cooker, add 2 tsp

coconut oil, 250g chopped squash, 1/4C
thenga molaga podi, 1/2tsp (salt, crushed
cumin), 1/4tsp turmeric. Cook on high for
2 whistles (4min). Mix all with 1C water,
1/4C thenga molaga podi.
Cook vegetables with roasted coconut
Replace/ Supplement
Thenga molaga podi with grated &
roasted coconut
Squash with your favourite vegetables
Tips:
1. Release pressure if overcooked

2. Can mash veggies coarse/ smooth
3.Can add onions as bottom layer.
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Foogath
Anglo Indian dry curry
In a 2 liter pressure cooker, add 3tsp oil,

1Ch garlic clove, 5 curry leaves, 1/2C
chopped onion, 3C chopped cabbage
(250g), 1/2tsp (salt, cumin powder), 1Ch
green chili. Cook on high for 1 whistle
(4min). Release pressure. Mix in 1/4C
grated coconut.
Stir fry vegetables with minimal spices
Replace/ Supplement
Cabbage with cauliflower/ beans/ your
favourite non watery veggies
Onion with shallots
Cumin powder with your favourite spice
mix
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Chilies with chili flakes

Tip
If undercooked, do not release pressure
If overcooked, chop bigger
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Gobi Palya
Kannadiga cauliflower stir fry

(coconut oil, water) 1tsp cumin, 5 curry
leaves, 500g cauliflower florets, 1tsp
(chili powder, salt), 1/2tsp (garam
masala, turmeric powder). Cook on high
for 1 whistle (4 min). Release pressure.
Mix in 1/4C grated coconut.
Stir fry spiced vegetables
Replace/ Supplement
Garam masala with vangibhat powder/
Udupi rasam powder/ your favourite spice
mix
Chili powder with chili paste/ chopped
chilies
Tips
Have all florets of similar size.
release pressure.
If overcooked, use bigger florets/ place in a
cold water bath on opening.
Can fill your cooker to the brim.
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Gothsu
Tamil sour veggie mash

water), 1chopped onion, 250g chopped
eggplant, 2tsp tamarind paste, 1/4tsp
(asafoetida, turmeric powder), 1tsp
(salt, sambar powder). Cook on high for 2
whistles (5min). Mash.
Cook and mash spiced, sour veggies.
Replace/Supplement
Eggplant with other fleshy vegetables
mix
Tamarind with tomatoes / lemon juice
Tips:
1. Mix in chopped cilantro
2. Use mixed veggies & mix in cooked dal
to convert this to Kalyana Gothsu.
3. The sourer it is, the longer it lasts.
4. Use as dip/ spread/ curry.
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Gutti Mulakkada Kura

Andhra Stuffed drumstick curry
Mix 1/2 tsp (salt, chili, cumin, dhania

powders), 2tsp tamarind paste. Cut 300g
tender drumsticks into finger length
pieces.
Slit along a ridge and open. Stuff in spice
mix.
5tsp water, drumsticks. Cook on high for
4 whistles (6 min).
Cook vegetables stuffed with spices.
Replace/ Supplement
Drumsticks with other vegetables that can
be slit and stuffed.
Spice mix with Puliogarae powder/ spiced
lentil powder/ spiced besan.
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Gutti Vankaya Kura

Telugu stuffed eggplant
Mix 1/2C spiced lentil powder (paruppu

podi), 2tsp (tamarind paste, gingergarlic paste), 1/2 tsp (sambar powder,
salt). Slit 5 eggplants (250g total) into
four & stuff spice mix as shown.
water), eggplants. Cook on high for 4
whistles (5 min).
Stir-fry stuffed eggplant
Replace/ Supplement
mix
Paruppu podi with coconut paste
Eggplant with other fleshy veggies
Tips:
Use egg sized brinjals.
Serve as appetiser/ simmer in curry
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Ishtu
Kerala stew
Mix 250g chopped potato, 1Ch chili, 4tsp

coconut milk powder, 1tsp (salt,
pepper), 1/2tsp crushed cumin.
(coconut oil, water), 1tsp ginger- garlic
paste, 6 curry leaves, 1/2C chopped
(onion, potato). Cook on high for 2
whistles (4 min). Release pressure. Mix in
1/2C (coconut milk, water)
Cook vegetables with coconut milk
Replace/ Supplement
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Potato with your favourite veggies/ meat

Pepper with chili paste
Coconut oil with your favourite oil
Tips:
Serve with aappam/ rice/ idiappam
English vegetables usually preferred
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Kaara Kulambu
Chettinad hot & sour stew

(sesame oil, water), 1tsp ginger- garlic
paste, 1C chopped shallots, 1/2C whole
garlic cloves, 6 curry leaves, 2 whole
tomatoes, 3tsp tamarind paste, 2tsp
(sambar powder, coriander powder),
1tsp salt, 1/2tsp (turmeric, fennel
powders), 1/4tsp fenugreek powder.
Cook on high for 3 whistles (4 min). Mash
tomatoes. Mix in 1/4C water.
Cook edibles in a spiced, sour base
Replace/ Supplement
Garlic with your favourite veggies
mix
Tips:
Can add sun dried veggies
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Kaara Chutney
Chettinad spicy dip

sesame oil, 250g (chopped onion, whole
tomato), 4 garlic cloves, 2tsp tamarind
paste, 8 dry red chilies, 1/2tsp salt,
1/4tsp asafoetida. Cook on high for 2
whistles (7 min). Blend to a paste.
Cook onion, tomato, tamarind into a dip
Replace/ Supplement
Asafoetida with your favourite spice mix
Tips:
1. Prefer small country tomatoes
2. Halve/ quarter big tomatoes / use
scooped out tomatoes.
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Kaara kari
Tamil shallow fried dry curry

250g chopped potato, 1/2tsp (chili
powder, salt), 1/4tsp asafoetida. Cook on
high for 1 whistles (4min). Mix all.
Stir fry spiced, starchy vegetables
Replace/ supplement
Potato with your favourite starchy veggies
Tips
If undercooked, cut into smaller chunks /
cook longer.
If overcooked, release pressure/ cut into
larger chunks.
Stirfry in open vessel for a crunchy shell.
Can add onions as a bottom add if you face
burning.
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Ensure dry powders do not touch the

bottom of the cooker.
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Kadala Kari
Kerala's Channa masala
Soak 1/2C desi chickpeas overnight.

Drain. In a 2 liter pressure cooker, add
3tsp (water, coconut oil ), 1tsp gingergarlic paste, 1C chopped onions, 3 whole
tomatoes, chickpeas, 1/2C coconut paste,
1tsp(salt, chili, dhania powders),
1/4tsp(garam masala, turmeric
powder). Sprinkle 1/4C water. Cook on
high for 6 whistles (7min). Mash coarsely
with 1/2C coconut milk.
Cook spiced chickpeas in a coconut base
Replace/supplement
Onion with shallots
mix
Desi chickpeas with other fresh/ soaked
pulses/ sprouts
Can omit water for an even intense flavour
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Kayal Puliyanam
Kayalpattinam's Rasam
Take 1tsp(cumin, fennel), 2 nos (

shallots, garlic cloves, green chilies, dry
red chilies), 6 curry leaves, 4tsp grated
coconut, 1.5tsp salt, 1/2tsp turmeric
powder. Crush/ blend coarsely. Add to a 2
liter pressure cooker. Add 1 crushed
tomato, 2tsp tamarind pulp, 2C water.
Cook spiced sour fruit pulp into a soup
Replace/ Supplement
Tamarind with your favourite fruit pulp
Fennel with your favourite sweet spices
Garlic with ginger
Turmeric powder with your favourite
spice mix
Tips:
1. Strain for a clear soup/ curry
2. Can stir fry the spice mix for greater
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flavour
3. Can mix in coconut milk
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Kayi Kuruma
Moplah Muslim vegetable stew

(coconut oil, water), 2tsp ginger- garlic
paste, 1Ch onion, 1 whole tomato, 1/2C
(carrot, potato, beans), 1tsp (salt, chili
powder), 1/2tsp (garam masala, fennel
powder), 1/4tsp turmeric powder, 1/4C
coconut paste. Cook on high heat for 2
whistles (6 min). Release pressure. Mix in
1/2C coconut milk.
Cook mixed vegetables in coconut milk

Replace/ Supplement
Potato/ beans with your favourite

veggies
mix
Cashew with your favourite nuts
Coconut milk with milk/ cream/ yogurt
Tips:
If overcooked, increase cut size / reduce
cooking time.
If undercooked, cut smaller / do not
release pressure
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Keera masiyal
Tamil spinach mash

coconut oil, 1chopped green chili, 250g
chopped spinach, 1/2tsp salt, 1/4tsp
(turmeric powder, asafoetida). Cook on
high for 1 whistle. Release pressure. Mash.
Cook and mash spiced spinach
Replace/ Supplement
Coconut oil with yr favourite oil
Green chili with chili powder
Tips
Can blend with water for a gravy
Can use whole cleaned bunch without
chopping
Can pack 2 liter pressure cooker to the
brim. Spinach shrinks on heating.
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Keera Molagootal
Palakkad spinach mash

coconut oil, 3C chopped spinach, 1/4C
soaked mung dal, 1/4C coconut paste,
1/2tsp (pepper, cumin, salt). Cook on
high for 3 whistles (5 min). Release
pressure. Blend all
Cook spinach with lentils & coconut
Replace/ Supplement
Pepper with chili
Tips:
Serve with hot rice & pickle
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Kumbakonam Kadappa
Tamil rich lentil stew
Mix 1/2C chopped (potato, carrot), 1/4C

coconut paste, 2tsp cashew powder,
1/2tsp (cumin, garam masala powders),
1/4tsp turmeric, 1/2C cooked mung dal.
(coconut oil, water), 1Ch onion, 1tsp
(ginger- garlic paste, salt) & the veg
mixture. Cook on high for 4 whistles
(5min).
Cooked lentils & veggies into a stew
Replace/ Supplement
Potato/ carrot with other veggies
Cashew with other nuts/ seeds
mix
Tips:
Can mix in coconut milk, lemon juice
before serving.
Mix in water to the consistency you like.
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Can use uncooked, soaked dal grits
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Kuruma Base
South Indian nutty coconut mother sauce

water, 1/4C oil, 100g green chilies, 250g
(chopped onions, whole tomatoes), 1/4C
chopped ( ginger, garlic, roasted gram,
mint, curry leaves), 2tsp (poppy seeds,
salt), 1/2C grated coconut, 1tsp (fennel,
garam masala), 1/4tsp turmeric
powder. Cook on high for 4 whistles (6
mins). Blend to a paste with 1/2C coconut
milk.
Cook spiced coconut into a sauce
Replace/ Supplement
Oil with your favourite fat
Roasted gram with your favourite nuts
Coconut milk with milk/ cream
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Tips:
1. Ensure coconut does not touch the
2. Mix in cooked veggies/ meat and
simmer in this sauce to make a variety of
kurumas.
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Mambazha pulissery
(Mango sour stew)

(coconut oil, water), 1C ripe mango pulp,
1/4C grated coconut, 1tsp (cumin
powder, salt), 1/4tsp turmeric powder,
2chopped chilies. Cook on high for 1
whistle (5min). Mix in 1/2C yogurt.
Cook spiced fruit pulp into a stew
Replace/ Supplement
Mango pulp with other fruit pulp
Coconut with coconut milk
Salt with jaggery
Tips
Use sweet mangoes. Else mix in jaggery
Small mangoes can be used whole.
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Mapillai Sodhi
Tamil coconut milk stew

(coconut oil, water), 5 curry leaves, 250g
chopped mix veg, 1/4C fresh green peas,
2 slit chilies, 1/4tsp (turmeric powder,
garam masala), 1/2tsp cumin powder,
1tsp salt. Cook on high for 1 whistles
(4min). Release pressure. Mix in 1/2C
coconut milk.
Cook veggies in spiced coconut milk
Replace/ supplement
mix
Chilies with chili paste
Coconut milk with nut paste/ cream
Tips:
1.Can mix in 1tsp lemon juice
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Mirchi ka Salan
Dakhni Muslim stuffed chili stew
Mix 2tsp each (peanut, sesame powders),

5tsp coconut milk powder, 1tsp (dhania,
cumin powders), 1/2tsp (salt, garam
masala, chili, cumin, turmeric powders).
Stuff into slit, deseeded chilies (100g).
water), 1C chopped (onion, tomato),
chilies. Cook on high for 4 whistles (5min).
Mash all but chilies.
Cook stuffed chilies in a sour base
Replace/ Supplement
Chilies with your favourite veggies/ meat
mix
Tomato with 2tsp tamarind paste
Peanut/ sesame with other nuts/ seeds.
Tips:
The bigger the chillies, lesser the bite
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Use stir fried/ deep fried chilies to

reduce bite
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Muga Mole Randayi

Konkani sprouts stew

(coconut oil, water) 5 curry leaves, 1/2C
(mung sprouts, chopped banana), 1/2C
coconut paste, 1tsp (pepper, salt,
tamarind paste)& 1/4tsp asafoetida.
Cook on high for 2 whistles ( 5min). Mix in
1C water.
Cook sprouts & vegetables with coconut
Replace/ Supplement
Mung sprouts with your favourite sprouts
Banana with your favourite veggies
Water with stock
Pepper with chilies
Coconut with coconut milk/ coconut milk
powder
Tips
1. Coarsely mash for a more even texture
2. Mix in bottled tadka
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Mushroom Kuruma
Tamil mushroom coconut curry
Mix 1/4C coconut paste, 3tsp (gingergarlic paste, chopped mint, cashew
powder), 1tsp salt, 1/2tsp (fennel
powder, garam masala), 1/4tsp
turmeric powder.
2chopped onions (125g), 2 whole
tomatoes (125g), 6 chopped chili (50g),
200g mushrooms & the coconut mixture.
Cook on high for 5 whistles (6min). Mix in
1/4C coconut milk.
Cooked edibles in a nutty, creamy base
Replace/ Supplement
Mushrooms with your favourite veggies
mix
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Cashew with roasted gram/ other nuts/

seeds
Coconut milk with cream/ milk.
Tips:
Can be refrigerated for a month & frozen
forever
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Masolu Base
Konkan's coconut sauce
Mix 5tsp tamarind paste, 2C grated

coconut (250g) & 1.5 tsp each (chili
powder, salt). In a 2 liter pressure cooker,
add 4 tsp water, coconut oil), spiced
coconut. Cook on high for 2 whistles (4
min). Blend all to a coarse/ fine paste.
Bottle.
Cook coconut & tamarind into a sauce
Use this as a base sauce to prepare other

Konkani curries below. Add your favourite
edibles, adjust spices & cook till done.
Randayi: Mix 1C base sauce with 1C water,
1/2tsp chili powder, 1/4tsp turmeric
powder
Ghasi: Mix 1C base sauce with 3 tsp
paruppu podi, 1 tsp dhania powder & 1C
water.
Ambat: Mix 1C base sauce with 1/4C
caramelised onions.
Teppla Ambat : Mix 1C base sauce with 4
crushed teppal (Sichuan pepper) & 1/4tsp
turmeric powder
Bhuthi: Mix 1/2C base sauce with 1 tsp
dhania powder, 1/4 tsp fenugreek powder
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&1/8C water.
Koddel: Mix 1/2C base sauce with 1.5C
water, 2 tsp chopped and stir fried garlic.
Sassam : Mix 1/2C base sauce with 1/2tsp
mustard powder & 1/4C water. Mix in
chopped fruits. Serve cooked/ raw.
Sukke: Stir fry 1C cooked veggies with
1/4C base sauce
Sagle: Stuff as much base sauce as possible
into slit/ hollowed out vegetables & cook
for 1 - 2 whistles.
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Pacha thakkali masala kootu

Tamil raw tomato curry

coconut oil, 4tsp water, 4 green chilies,
500g chopped green tomato, 1/4C fried
(green peas, mung dal, peanuts), 1/2C
coconut paste, 1tsp (garam masala, cumin
powder), 1.5tsp salt. Cook on high for 2
whistles (6min), Mash/ blend all.
Cook veggies with fried lentils & coconut
Replace/ Supplement
Tomato with your favourite veggies
mix
Fried dal with cooked dal/ sprouts
Tips:
If using whole tomato, add 1/4C water to
prevent burning
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Parupurundai Kulambu
Tamil sour stew with lentil dumplings
Mix 1/2C crushed roasted papad, 1/4C

chopped onions, 4tsp chopped (chili,
mint), 8tsp water. Shape into small balls.
water), 1C chopped onion, 5 scooped out
tomatoes, 1tsp (sambar powder,
tamarind paste), 1/2tsp salt, 6 curry
leaves & papad balls. Cook on high for 4
whistles (5min). Mash all but papad balls.
Cook lentil balls in a spiced, sour base
Replace/ Supplement
Papad with spiced lentil powder/ soaked &
ground lentils/ nut powder/ gram flour
mix
Tamarind with your favourite souring
agent
Tips
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Add more water and simmer if needed.

Shape loosely if the papad balls become
hard.
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Paruppu Urunda Morekozhambu

Tamil yogurt stew with lentil dumplings
Mix 5tsp water, 1/4C roasted papad

powder. Shape into small balls. In a 2 liter
pressure cooker, add 1tsp oil, 8tsp water,
2 chopped chilies, 1/2C grated coconut,
1/4tsp turmeric, 1tsp (cumin, salt), 1/4C
yogurt, papad balls. Cook on medium for 1
whistles (8 min). Blend all but balls with
1C yogurt. Mix all.
Cook lentil dumplings in spiced yogurt
Replace/ Supplement
Papad balls with soaked and ground spiced
lentil balls
Green chilies with dry red chilies
Yogurt with sour butter milk/ other sour
liquids
Tips
The softness of the papad balls varies with
the brand of papad you use.
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Podalanga Kootu
Tamil snake gourd - lentil - coconut stew
Mix 1/4C (coconut paste, soaked mung

dal), 1tsp crushed cumin, 1/4tsp
(asafoetida, turmeric powder), 1tsp salt
& 2tsp chili paste. In a 2 liter pressure
cooker, add 2tsp (coconut oil, water), 2C
chopped snake gourd & mixed coconut
paste. Cook on high for 2 whistles (6 min).
Cook snakegourd with lentils & coconut
Replace/ Supplement
Snakegourd with your favourite vegetables
Mung dal with other cooked lentils
Coconut paste with coconut milk powder
Tips:
Mix in
1/2tsp garam masala for masala kootu,
1 tsp tamarind paste for Puli kootu,
2 tsp jaggery & 1/2C milk for Pal kootu,
1/4C yogurt for Thayir kootu
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Pongal Kuzhambu
Tamil winter harvest stew

(sesame oil , water), 250g total
chopped (banana, broad beans, cluster
beans, squash, eggplant) & 1/4C fresh
green peas. Add 1tsp (salt, chili powder,
jaggery), 1/2tsp turmeric powder & 2
whole tomatoes. Cook on high heat for 2
whistles (5 min). Mash tomatoes.
Cook winter vegetables into a sour stew
Replace/ Supplement
Banana with other starchy veggies
Beans with your favourite veggies & Green
peas with fresh legumes
Tomato with tamarind paste
Chili powder with sambar powder / other
spice mixes
Tips:
Can add more water if you want a thinner
stew
Ensure starchy veggies do not touch the
base.
Cut tough cooking veggies into smaller
chunks.
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Poondu Kuzhambu
Chettinad Shallot Sour Stew

(sesame oil, water), 25 shallots (200g),
15 garlic cloves (50g), 2 whole tomatoes,
1/4 C grated coconut, 3tsp tamarind
pulp, 2tsp (dhania powder , sambar
powder, chili powder), 1tsp (fennel
powder, jaggery, salt). Cook on high for 3
whistles (5 min). Mash tomato.
Cook garlic & tamarind into a sour stew
Replace/ Supplement
Shallots with onion
mix
Jaggery with sugar
Coconut with other nut/ seed powders
(poppy seeds, cashew, almond etc)
Tips:
Can mix in water/ coconut milk
Can use as a curry base.
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Poori Masal
Tamil potato curry
In a 2 liter pressure cooker, add 2tsp oil, 3

chopped chilies, 5 curry leaves, 250g
chopped potato, 1tsp salt, 1/2tsp
(chopped ginger, turmeric powder).
Sprinkle 1/4C water. Cook on high for 3
whistles (5 min). Mash coarsely.
Cook potato with minimal spices
Replace/ Supplement
Potato with your favourite vegetables
Chili with chili powder
spice mix
Tips:
Can add onions/ tomatoes for a richer
stew
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Pooshinikka Sambar
Tamil Sour lentil stew with winter melon
Mix 1/2C cooked tuvar dal, 2tsp OPOS

tamarind pulp, 1.5tsp (sambar powder,
salt), 1/4tsp (asafoetida, turmeric
powders). In a 2 liter pressure cooker, add
2tsp (oil, water), 250g chopped winter
melon & the dal. Cook on high for 2
whistles (6min). Mix in 1C water.
Cook soured & spiced lentils with

vegetables
Replace/ Supplement
Tamarind pulp with other sour fruit pulp
Sambar powder your favourite spice mix
Tuvar dal with other lentils
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Cooked dal with soaked dal grits

Winter melon with your favourite veggies
Tips:
Can mix roasted coconut
Use old tamarind for a darker colour.
Ensure dal does not touch the bottom of
the cooker.
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Puzhukku
Kerala's tuber - legume curry

(coconut oil, water), 1/2C mung sprouts,
1/2C chopped (yam, colocasia, sweet
potato, banana), 1/2C coconut paste,
2tsp chopped chilies, 1tsp salt, 1/2tsp
(cumin, turmeric powders). Cook on high
for 2 whistles (6 min). Mix in 6 crushed
curry leaves.
Cook mixed veg with spiced coconut.
Replace/ Supplement
Yam, banana,.. with your favourite starchy
veggies
Mung sprouts with other sprouts/ soaked
whole pulses
spice mix
Tips:
1. Can add chopped shallots/ garlic
2. Vary cut size of veggies to balance
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3. Ensure coconut does not touch the

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Rasvangi
Tanjore Marathi eggplant sour stew
Mix 4tsp (spiced lentil powder, spiced

coconut powder), 2tsp(tamarind paste,
jaggery), 1/2tsp (sambar powder, garam
masala, pepper, salt), 1/4tsp (turmeric
powder, asafoetida)& 1/2C cooked dal.
(water,sesame oil), 250g chopped
eggplant, dal. Cook on high for 2 whistles
(5 min). Release pressure. Mix in 1C water.
Cook eggplant with lentils & coconut
Replace/ Supplement
Tuvar dal with mung dal
Eggplant with other veggies
Sambar powder/ garam masala with your
favourite spiced mixes
Tips:
Spiced lentil powder ( paruppu podi) ,
spiced coconut powder ( Thenga molaga
podi) are readily available.
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Room freshener Rasam

Tamil thin curry
In a 2 liter pressure cooker, add 1tsp ghee,

a marble sized ball of tamarind (5g), 10
curry leaves, 3tsp chopped (cilantro
roots, mint) 1/4tsp (asafoetida,
turmeric powder) 1tsp crushed (cumin,
pepper, chopped ginger, salt), 2C water.
Release pressure. Filter out solids. Add
chopped cilantro.
Extract flavours into a liquid
Replace/ Supplement
Tamarind with tomato / mango/
pineapple
Pepper with Rasam powder
Ginger with garlic
Mint with your favourite herbs
Tips:
Can mix in cooked lentils
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Can serve as a soup

Cilantro roots have more flavor than
leaves.
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Rasam Concentrate
In a PC, add 2 tsp (ghee, water), 2Ch
tomato, 2 tsp salt, 1/2 tsp asafoetida, 1/2
tsp turmeric powder, 1/2C cooked mung
dal, 10 curry leaves, 2tsp rasam powder.
Cook on medium for 4 whistles (5 min).
Mash / blend & store.
Cook spiced lentils to a mush
Replace/ Supplement
Mung with tuvar/ masoor dal/ other
lentils
Water with stock
Rasam powder with your favourite spice
mix
Tips:
Use soaked dal for faster cooking
Mix concentrate with as much water as
you need to make instant rasam.
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This concentrate can be refrigerated and

can be used for a huge variety of rasams
Now we can use this base and simmer with
the following to make a wide variety of
rasams:
Inji rasam: Base + grated ginger
Milagu rasam: Base + crushed pepper
Poondu rasam: Base + crushed garlic
Mint rasam: Base + Mint
Vepampoo rasam: Base + Neem flowers
Pineapple rasam: Base + Pineapple juice
Puli rasam: Base + OPOS tamarind paste
Mysore rasam: Base + jaggery + thenga
molaga podi
Lemon rasam Base + lemon juice
Thakkali rasam: Base + tomato paste
Maanga rasam: Base + Mango juice
Drumstick rasam: Base + Drumstick
Jeera rasam: Base + Crushed cumin
Buttermilk rasam: Base + sour buttermilk
Orange rasam: Base + orange juice &
orange zest
Apple rasam: Base + apple juice
Kandanthipili rasam: Base + long pepper
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Saagu
Karnataka's coconut stew
Mix 1/2C chopped (beans, carrots), 5tsp

cashew powder, 1/2tsp (salt, cumin,
dhania, chili, garam masala powders),
1/4C coconut paste, 1tsp chopped mint.
(coconut oil, water), 1/4C chopped
onion, 1tsp ginger- garlic paste, mixed
veggies. Cook on high for 2 whistles (4
min). Mix in 1/2C coconut milk.
Cook vegetables with coconut
Replace/ Supplement
Beans/ carrots with your favourite veggies
Cashew with other nuts
mix
Tips:
Coconut milk curdles on cooking.
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Use the emulsifying technique ( blending

base with a bit of oil) for a rich & creamy
Saagu.
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Salna Base
Tamil Muslim coconut sour sauce

(water, oil), 1Ch onion, 3 whole
tomatoes, 3 garlic cloves, 3 dry red
chilies, 4tsp roast gram, 1/4C grated
coconut, 1tsp (dhania, fennel, salt,
chopped ginger), 1/2tsp (garam masala,
turmeric) & 5 curry leaves.
Cook on high for 3 whistles (4 min). Blend
to a paste.
Cook coconut & tomato into a sauce
Replace/Supplement
1.Onions with shallots
2.Tomato with tamarind
3. Coconut with coconut milk
4. Roasted gram with other nuts/ seeds
5. Garam masala with your favourite spice
mix
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South Indian Masala Base

South Indian Onion- Tomato sauce
In a 2 liter pressure cooker, add 4 tsp

(water, sesame oil), 500 gms sliced
onions, 250g whole tomatoes, 2 dry red
chilies, 5ch green chilies, 1/2 tsp each
(turmeric powder, hing), 10 curry
leaves, 4tsp water, 1tsp sambar powder
& 1.5tsp salt. Cook on high (600W) for 4
whistles (5 min). Mash.
Cook onions & tomatoes into a sauce
Replace/ Supplement
1. Onions with shallots
2. Sesame oil with your favourite oil
3. Curry leaves with bay leaves/ other
fresh/ dried herbs
4. Sambar powder with your favourite
spice mix
5. Turmeric/ hing with your favourite
spices.
Tips
1.Flashcook 2C veggies & mix in 1/2C
masala
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Soya Kuruma
Tamil nutty soya chunks Stew
Mix 1C soaked & drained soya chunks

(100g), 1/2tsp (garam masala, salt, chili
powder) & 5tsp yogurt.
water), 1tsp ginger- garlic paste, 6 curry
leaves, 2 scooped tomatoes (100g) &
soya.
tomato. Mix in 1/4C coconut milk.
Cook edibles in a mild nutty base
Replace/ Supplement
Soya with paneer/ tofu/ mushroom/
marinated meats
mix
Coconut milk with cream/ milk/ coconut
paste/ nut paste
Tips:
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Can add chopped veggies with soya

Soak and squeeze dry soya nuggets before
using
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Sundal
Tamil spiced legume salad
Soak 1C channa dal overnight. Drain. In a

2 liter pressure cooker, add 2tsp oil,
channa dal, 1/2C grated coconut, 1
chopped chili, 1/2tsp asafoetida, 1/2C
water. Cook on high for 4W (5min). Mix in
chopped cilantro.
Cook whole legumes with spices
Replace/ Supplement
Channa dal with your favourite pulses
Tips:
Can mix in bottled tadka, ch mango, lemon
juice, ch chilies.
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Tambli
Konkani yogurt dip
Blend 1/2C chopped coconut, 1chopped

green chili, 1/4tsp salt, 1tsp (cumin,
coconut oil), 2tsp mint & 1C yogurt to a
paste.
Blend spiced coconut with yogurt
Replace/ Supplement
Replace/ Supplement
Cumin with your favourite spices
Mint with your favourite fresh herbs
Tips:
Blend in short bursts to avoid heating up
the dip.
Can use ice while blending
Blending in oil makes it creamier.
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Thakkali Kuruma
Tamil Nutty Tomato Stew
Mix 1/2C grated coconut, 1tsp (sambar

powder, salt), 1/2tsp garam masala &
1/4 tsp turmeric powder.
In a 2 liter pressure cooker, add 4 tsp oil,
1chopped onion, 1tsp ginger- garlic
paste, 250g whole tomatoes & the
coconut mix.
Cook on high for 2 whistles (5 min). Mash/
blend .
Cook edibles in a spiced nutty base
Replace/ Supplement
Onion with shallots
mix
Grated coconut with coconut paste/ other
nuts/ seeds
Tomato with mango/ pineapple/your
favourite veggies.
Tips:
Can mix in milk/ coconut milk after
opening.
If your tomatoes are big, cut them up.
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Thalagam
Tamil 7 Veg winter stew

(coconut oil, water), 1/2C chopped
(eggplant, winter melon, broad beans,
yam, banana, squash, peas), 3tsp (spiced
lentil powder, tamarind paste),
1tsp(jaggery, sambar powder), 1/2tsp
turmeric powder, 1/2C coconut paste,
2tsp salt. Cook on high for 2 whistles
(5min). Mix in 1C water.
Cook winter veggies into a sour stew
Replace/Supplement
Eggplant etc with your favourite veggies
mix
Spiced lentil powder with cooked dal
Tips:
Cut tough veggies into small chunks
Cut quick cooking veggies into big chunks
powder
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Thikka Pilchar
Tamil Sourashtrian Rasam

1tsp cumin, 1 slit green chili, 5 curry
leaves, 2crushed garlic cloves, 2 chopped
tomatoes, 1tsp (salt, rasam powder).
with 2C water. Strain if you want a thin
rasam.
Cook tomato into a thin curry
Replace/Supplement
Green chili with dry red chili
Rasam powder with pilchar bhurkho/ your
favourite spice mix
Water with lentil stock/ veg stock
Oil with ghee
Tips
1. Can add cooked lentils
2. Can add mustard tadka
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Thoran
Kerala's vegetable curry with coconut
Mix 1C (125g) each chopped (carrot,

beans), 1/2tsp salt, 1 chopped chili,
1/4tsp turmeric powder. In a 2 liter
pressure cooker, add 2tsp (coconut oil,
water), 5 curry leaves, mix veg, 1/4C
grated coconut. Cook on high for 1 whistle
(4min). Release pressure.
Cook spiced edibles with coconut
Replace/ Supplement
Beans/ carrot with your favourite veggies
spice mix
Curry leaves with fresh/ dried herbs
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Ulli Theeyal
Kerala roasted onion-coconut curry

sesame oil, 3tsp water, 1/2C chopped
coconut (70g), 1C chopped shallots
(200g), 3 dry red chilies (10g), 3 tsp
tamarind paste, 2tsp dhania powder,
1tsp salt, 1/2tsp (cumin, pepper). Cook
on high for 6 whistles (5 min). Release
pressure. Blend to a paste.
Blend roasted onion & spiced coconut
Replace/ Supplement
Shallots with Onions
Turmeric/ fenugreek powder with your
favourite spice mix
Dry red chilies with green chilies
Coconut oil with your favourite oil.
Tips:
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Can use as a dip/ dilute & use as a curry

base.
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Urulai Milagu Kari

Tamil pepper potatoes
Mix 250g chopped potato, 2 tsp (sesame

oil, crushed pepper & cumin), 1 tsp salt,
1/2tsp (sambar, turmeric) powders.
5tsp water, 10 curry leaves & potato.
Cook on high for 2 whistles (5min).
Cook spiced potato into a dry curry
Replace/ Supplement
Potato with other starchy veggies
mix
Curry leaves with your favourite fresh
herbs
Tips
Can stir & shallow fry for a crisper curry
If undercooked, cut potatoes smaller/ cook
longer.
If overcooked, release pressure manually.
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Vada Kari
Tamil lentil fritter curry
Mix 3 crushed masal vada (150g), 1tsp

(ginger- garlic paste, dhania powder,
salt), 1/2tsp (garam masala, fennel,
turmeric powder), In a 2 liter pressure
cooker, add 4tsp (oil, water) 1 chopped
onion, 2 whole tomatoes, 3ch green
chilies, vada. Cook on high for 2 whistles
(5 min). Mash coarsely.
Cook lentil fritters into a curry
Replace/ Supplement
mix
Vada with falafel/ pakodi
Tips:
1. Can dilute with coconut milk/ water
2. Can mix in coconut paste
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Vendakka Kuzhambu
Tamil okra sour stew
Mix 1/4C OPOS tamarind pulp, 1tsp

(sambar powder, salt, dhania powder,
rice flour), 1/4tsp (asafoetida, turmeric
powders), 2tsp jaggery. In a 2 liter
pressure cooker, add 4 tsp (sesame oil,
water), 250g chopped okra & the
tamarind pulp. Cook on high for 2 whistles
(5min). Mix in 1/2C water.
Cook sour fruit pulp with vegetables.
Replace/ Supplement
Tamarind pulp with other sour fruit pulp
Sambar powder your favourite spice mix
Okra with your favourite veggies
Water with yogurt/ coconut milk
Tips:
Use old tamarind for a darker colour.
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Vendakka Masal
Chettinads Spiced Okra
Mix 12 chopped okra (250g), 1tsp

(sambar powder, salt), 2tsp dhania
powder, 1/4tsp (turmeric, cumin
powders) & 4 tsp yogurt. In a cooker, add
2tsp (sesame oil, water) 1/2C chopped
onion, 1 whole tomato & okra. Cook on
high for 1 whistle (5 min). Release
pressure. Mash tomato.
Cook vegetables in a sour spiced base.
Replace/ Supplement
Okra with your favourite vegetables
mix
Yogurt with 1tsp tamarind paste
Tips
Mix in spiced lentil powder (paruppu podi)
for a drier texture
Add more tomatoes for a mushier texture
Cut okra into bigger chunks to prevent
sliminess.
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Usili
Vegetable - lentil crumble

water), 2C chopped beans (250g), 1/4C
paruppu podi, 1/2tsp(salt, chili
powder), 1/4tsp (turmeric powder,
asafoetida). Cook on high for 2 whistles
Cook vegetables with spiced lentil paste
Replace/ Supplement
Beans with your favourite non watery
veggies
Paruppu podi with crumbled masal vada/
pakodi/ papad powder/ Thenga molaga
podi.
Chili powder with our favourite spice mix
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Tips
1. Mix in a carb ( puffed rice/ rice flakes to
make this a full meal.
2. Use peanut/ other nut powder in place
of lentil powder
2. Can mix paruppu podi with water into a
thick paste if you want a chunkier usili
3. Ensure dry powders do not touch the
base of the cooker.
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Chicken Chettinad
Chettinad chicken curry
Mix 250g chopped chicken with 1/2tsp

(garam masala, chili, fennel, coriander)
powders, 1 tsp salt & 1/4C coconut paste.
sesame oil, 1 chopped onion, 2tsp
(ginger- garlic paste, chopped mint), 1
whole tomato, 2Ch chilies & chicken.
Cook on high for 4 whistles (6min). Blend
all except chicken.
Cook chicken with onion & tomatoes

Replace/ Supplement
Chicken with other protein ( Soya chunks/
Paneer/ mutton mince)
mix
Tips:
Use marinated chicken for deeper flavour.
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Chicken Salna
Tamil nutty chicken curry
Mix 250g chicken with 2tsp ginger- garlic

paste, 1tsp (salt, chili, fennel, coriander,
cumin powders) & 1/2tsp (garam
masala, turmeric powder). In a 2 liter
pressure cooker, add 3tsp oil, 1 chopped
onion, 3 whole tomatoes, 1/4C (roasted
peanuts, grated coconut), chicken. Cook
on high for 6 whistles (5 min). Blend all
except chicken.
Cook chicken in a spiced nutty base.
Replace/ Supplement
Chicken with other protein (Paneer/ soya/
mushroom, mutton mince..)
Peanuts with roasted gram/ other roasted
nuts/ seeds
mix.
Tips:
Dilute with more water/ stock if needed.
Can mix in bottled tadka.
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Dalcha
Dakhni Muslim Protein Stew

water), 2 chopped onions, 2tsp gingergarlic paste, 2 whole tomatoes, 1/4C
(mutton mince , soaked & crushed
channa dal), 1/4tsp turmeric powder,
1tsp (salt, garam masala, chili, dhania
powders)& 5 mint leaves. Cook on
medium for 4 whistles (12min). Blend all
with 1C water.
Cook spiced lentils & meat into a stew
Replace/ Supplement
Channa dal with other lentils
Mutton with chicken
mix
Water with stock.
Tips:
If undercooked, cook longer.
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If overcooked, release pressure/ reduce

cooking time.
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Gongura Kodi
Telugu sour chicken curry
Mix 1C chopped chicken (250g), 6tsp

gongura pickle, 1/2tsp salt, 1/4tsp
garam masala. In a 2 liter pressure
cooker, add 4tsp sesame oil, 1tsp gingergarlic paste, chicken. Cook on high heat
for 6 whistles (5 min).
Cook chicken with pickle gravy
Replace/ Supplement
Chicken with other marinated meats/
minced meat
Garam masala with chicken masala/ yr
favourite masala
Gongura with your favourite pickle
Tips
If overcooked, release pressure/ reduce
cooking time
If undercooked, cut smaller/ marinate
longer/ increase cooking time.
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Meen Kolambu
Tamil sour fish stew
Mix 350g fish with 2tsp fish masala, salt.

In a PC , layer 3tsp sesame oil, 3 tsp GG
paste, 10 curry leaves, fish, 2 scooped
tomatoes, 6tsp tamarind paste. Cook on
high for 10 minutes (2 whistles).
Cook fish in a spiced sour base.
Replace/ Supplement
Fish with other protein (Paneer/ soya/
mushroom, prawn, meatballs..)
Fish masala with your favourite spice mix
Tamarind with other souring agents
Tips:
Marinate fish for greater flavor.
If fish is undercooked, cook longer/ use
smaller chunks.
If overcooked, release pressure
Tastes better after a few hours
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Meen Moilee
Kerala coconut milk fish stew
Mix 250g fish cubes with 4tsp coconut

milk powder, 2tsp ginger- garlic paste,
1tsp (salt, pepper), 1/4tsp turmeric
powder. In a 2 liter pressure cooker, add
4tsp coconut oil, 1C chopped onion 1
chopped tomato, 1 slit chili & fish. Cook on
high for 2 whistles (5 min). Release
pressure. Add 1/2C coconut milk, 2tsp
lemon juice . Blend gravy for a smooth
sauce.
Cook fish in spiced coconut milk
Replace/ Supplement
Fish with other seafood/ mushroom/
paneer/ Tofu
Onion with shallots.
Tips:
Let fish marinate for a deeper flavour
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Can blend in water/ stock for a thinner

gravy.
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Meen Molagittadhu
Kerala peppery fish stew
Mix 250g fish with 3tsp tamarind paste,

1tsp (chili powder, pepper, salt, gingergarlic paste), 1/4tsp (fenugreek,
turmeric powders). In a 2 liter pressure
cooker, add 3tsp coconut oil, 1/2C
chopped shallots, 2 whole tomatoes, fish.
Cook on high for 2 whistles (4 min). Blend
all except fish with 1C water.
Cook fish in a spiced & sour base.
Replace/ Supplement
spice mix
Tamarind with fish tamarind/ other
souring agents
Water with stock.
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Tips:
Do not use over 1 thick fish.
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Pallipalayam chicken curry

Tamil spicy chicken curry
Mix 500g chopped chicken, 3tsp gingergarlic paste, 1tsp chili powder, 2tsp
dhania powder, 1/2tsp turmeric
powder, 5tsp salt. In a 2 liter pressure
cooker, add 50g coconut oil, 150g
chopped shallots, 100g sliced coconut,
1/2C curry leaves, 3 whole tomatoes, 10
dry red chilies, chicken. Cook on high for
2 whistles (8min). Mash tomatoes.
Cook chicken in a spiced, sour base.
Replace/ Supplement
Curry leaves with your favourite herbs
Chicken with soaked soy chunks/ paneer/
mushroom
Tips:
1. Stir fry on opening if you want a dry
curry.
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2. Use marinated/ browned chicken for

greater flavour
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Thenga Aracha Meen Kari

Kerala Coconut based fish curry
Mix 250g fish with 1/4C grated sour

mango, 2tsp (chili powder, salt, grated
ginger), 1/4tsp turmeric powder. In a 2
liter pressure cooker, add 4tsp (coconut
oil, water) 2 chopped green chilies, 1/2C
chopped shallots, 1/2C coconut paste,
fish. Cook on high for 2 whistles (5 min).
Blend all except fish with 1C water.
Cook edibles with spiced & sour coconut
Replace/ Supplement
spice mix
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Mango with other souring agents

Water with stock.
Tips:
Marinate fish for greater flavor.
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North Indian Curries
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Achari Subji
Vegetables cooked with pickle gravy
Mix 1C (100g)each chopped (beans, carrot,

potato), 1/2 tsp salt, 6 tsp mango pickle. In a
2L pressure cooker, add 2tsp (oil, water),
vegetables. Cook on high for 3 whistles
Cook vegetables with pickle gravy
Replace/ Supplement
Carrot/ Beans/ Potato with your favourite
vegetables
Mango pickle with your favourite pickle
Tips
Cut quick cooking vegetables into thick
strips and tough vegetables into thin
strips.
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Aloo Channa
Potato chickpeas curry
In a 2L pressure cooker, add 4tsp (water,

oil,), 1chopped onion, 2tsp ginger-garlic
paste, 2 whole tomatoes, 1tsp (salt, chili,
coriander, cumin powders), 1/2tsp garam
masala, 1C chopped potatoes, 1/2C
overnight soaked chickpeas. Cook on high
for 8 whistles (6 min). Mash coarsely with
1/2C water.
Cook spiced starch & protein
Replace/ Supplement
Potatoes with other starchy veggies
Chickpeas with other whole legumes/
sprouts
Water with stock
Garam masala with your favourite spice mix.
Tips:
Chop potatoes into larger pieces to match
chickpea cooking time
Soak chickpeas in salted water for better
flavor/ boiling water for a softer texture.
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Aloo Gobhi
Punjabi Potato Cauliflower Curry
Mix 1tsp ginger-garlic paste, 1/4tsp

turmeric powder, 1/2 tsp (chili, dhania,
garam masala) powders, 1tsp (kasuri methi,
salt, oil), 150 gms (chopped potato,
cauliflower florets). In a 2L pressure cooker,
add 2 tsp (oil, water) 1/2C chopped onions &
mixed vegetables. Cook on high for 1 whistle
(4 min). Release pressure. Mix in chopped
cilantro.
Cook starch with veggies
Replace/ Supplement
Kasuri methi with your favourite dry herbs.
Tips
Cut cauliflower into big florets and potatoes
into small chunks so that they cook together.
Reduce/ increase cooking time to vary
texture.
Mix in a curry base for a gravy version
Use as curry/ sandwich/ roll filling
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Aloo Jeera
Cumin spiced Potatoes
In a 2L pressure cooker add 3tsp (oil, water)

2tsp roasted cumin, 250g chopped potato,
tsp (chili powder, salt), 1/4tsp turmeric
powder. Cook on high for 2 whistles (4 min).
Mix in 1/2tsp roasted cumin powder.
Cook potatoes with cumin
Replace/ Supplement
Potato with other starchy veggies ( Banana,
yam etc)
Chili powder with pepper powder/ chili paste
Tips:
Stir and shallow fry for a crispy shell.
If undercooked, cut smaller/ cook longer
If overcooked cut into larger chunks/ release
pressure.
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Aloo Mirchi
Potato Capsicum Curry
Mix 1Ch potato, 2 chopped capsicums, 1tsp

(salt, kasuri methi, chili powder), 1/2tsp
(garam masala, dhania, cumin powders). In
a 2L pressure cooker, add 2tsp (oil, water),
1tsp ginger-garlic paste, 1ch onion, potato &
capsicum. Cook on high for 1 whistles (4
min). Release steam.
Cook starch with veggies
Replace/Supplement
Capsicum with your favourite veggies
Kasoori methi with fresh/ dried herbs
Tips
1. If undercooked, cut into smaller chunks/
cook longer
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2. Cut potato into small chunks & capsicum

into large chunks to match cooking time.
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Aloo Muttar
Potato peas curry
Mix 200g chopped potatoes (1 med sized),

50gms fresh green peas (1/2C), 1tsp (gingergarlic paste, chili powder, salt), 1/2tsp
(garam masala, cumin, dhania powders)&
1/4tsp turmeric powder. In a 2L pressure
cooker, add 4tsp oil, 1/2C chopped onion,
potato mix. Cook on high for 2 whistles
(4min).
Cook starch with protein
Replace/ Supplement
Potato with starchy veggies
Peas with sprouts/ fresh pulses
Raw onion/ ginger-garlic paste with OPOSed
onions/ ginger-garlic paste.
Tips:
If potatoes are undercooked, cut smaller.
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Mix in cream/ coconut milk if you want a

gravy.
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Aloo Palak Muttar

Potato peas curry with spinach

1tsp ginger-garlic paste, 1/4C chopped
(onion, tomato), 2C chopped spinach, 1C
chopped potato, 1/2C fresh green peas,
1/2tsp (salt, chili powder, garam masala),
1/4tsp ( turmeric, cumin, dhania powders).
Cook on high for 2 whistles (5 min). Release
pressure.
Cook spiced greens, starch & protein
Replace/ Supplement
Potato with yam/ banana/ other starchy
veggies
Peas with paneer/ tofu/ sausage/ soaked
soya/ sprouts
Spinach with any edible greens.
Tips:
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Can mix in cream/ milk/ coconut milk for a

gravy
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Aloo Posto
Bengal's potato - poppy paste curry
Mix 1/2C water, 5tsp poppy seed powder,

1/2tsp salt, 1/4tsp turmeric powder, 1/2tsp
chili paste, 250g chopped potato (2C). In a
2L pressure cooker, add 2tsp (mustard oil,
water), potatoes. Cook on high for 2
whistles (4min).
Cook starch with nut paste
Replace/ Supplement
Potatoes with your favourite non watery
veggies/ meat/ seafood
Tips:
If undercooked, cut potatoes into smaller
chunks
If over cooked, release pressure.
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Aloor Dum
Bengali sealed & cooked baby potato curry
In a 2L pressure cooker, add 6tsp oil, 2tsp

water, 200g baby potatoes, 1tsp gingergarlic paste, 1C finely chopped onion, 1/2C
chopped tomato, 1/2tsp (salt, chili, garam
masala, cumin, dhania powder), 2tsp Kasuri
methi , 6tsp cashew powder, 1/2tsp sugar.
Cook on high for 5 whistles (5 min). Mash all
but potatoes.
Cook spiced & sealed potatoes
Replace/ Supplement
Raw Potatoes with deep fried potatoes/
other tubers
Tomato with dry mango powder
Oil with mustard oil/ butter/ ghee
Cashew with your favourite nuts/ seeds
Tips
Potatoes need to be small. Else cut them up.
Peel & prick potato all over for greater
flavour
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Can add onions at the bottom for more

caramelisation.
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Ambol
Bengali sweet & sour fruit curry
Mix 1C chopped sour mango, 1/4C sugar,

1/2tsp (salt, chopped ginger, chili paste)
cooker, add 2tsp (oil, water), mango mix.
Cook on high for 1 whistles ( 4min). Mash
with 1/2C water.
Cook fruits into a sweet & sour sauce
Replace/ supplement
Mango with your favourite sour fruit
Sugar with your favourite sweetener
Tips:
Mix in tamarind pulp / vinegar if fruit is not
sour enough
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Baingan Bhartha
Eggplant mash
In a 2L pressure cooker, add 3tsp oil, 1tsp

ginger-garlic paste, 250gm ch eggplant, 1/2
tsp (salt, garam masala) 1tsp chopped chili.
Cook on high for 3 whistles (4min). Mash.
Mix in 1/4C chopped onion, tomato & 1 tsp
lemon juice.
Cook & mash spiced eggplant
Replace/ Supplement
Eggplant with your favourite fleshy veggies
Chilies with chili powder
Tips
Cook longer to char the brinjals if you desire
a smoky flavour
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Baingan Borani
NW India eggplant yogurt curry
Mix 250g eggplant cut into thick fingers,

1tsp (salt, ginger-garlic paste, chili powder),
1/2tsp cumin powder, 1/4tsp (garam
masala, turmeric) powders. In a 2L pressure
cooker, add 4 tsp oil, eggplant & 2 scooped
out tomatoes. Cook on high for 2 whistles (4
min). Mash tomatoes. Mix 1/2C yogurt, 1tsp
chopped (garlic & chopped mint).
Cook spiced eggplant in a sour base
Replace/ Supplement
Eggplant with other fleshy vegetables
Chili with pepper powder, Cumin with fennel
Yogurt with cream/ coconut paste/ sour
cream
Tips:
Cut eggplant into thicker chunks if you want
a firmer texture
Release pressure manually if eggplant is
overcooked
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Bandhakopir Ghonto
Bengali Cabbage Medley
Mix 200g chopped cabbage, 1/2C chopped

potato, 1/4C fresh green peas, 1tsp (salt,
sugar), 1/2tsp (chili powder, dhania powder,
grated ginger), 1/4tsp (turmeric powder,
garam masala). In a 2L pressure cooker, add
3tsp (water , mustard oil), vegetable mix.
Cook on high for 2 whistles (4min). Release
pressure.
Stir fry mixed vegetables into a dry curry
Replace/ Supplement
Cabbage with your favourite vegetables/
edible greens
Green peas with other protein dried lentil
dumplings/ small fish
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Tips:
Cut potatoes into small chunks to match
cabbage cooking time.
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Cabbage Zunka
Marathi Dry chickpea flour curry
Mix 1/2C gram flour, 1/2tsp (salt, garam

masala, chili, cumin powders) & 1/4tsp
turmeric powder.
In a 2L pressure cooker, add 3tsp (oil,
water), 1C chopped cabbage (125g), gram
flour. Cover with 1C chopped cabbage
(again).
Cook on high for 1 whistle (4 min). Release
pressure. Mix in 2tsp lemon juice & 1/4C
roasted peanuts.
Cook spiced gramflour with vegetables
Replace/ Supplement
Cabbage with other non watery veggies
Besan with paruppu podi/ any OPOS Podi
Tips
Use roasted gram flour
Can use a grater/ slicer to cut cabbage.
Ensure dry powders do not touch the bottom
of the cooker.
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Charchari
Bengali charred stir fry
In a 2L pressure cooker, add 2tsp mustard

oil, 1/2tsp chopped ginger, 3C chopped
cabbage (250g), 1/4tsp (turmeric powder,
asafoetida), 1tsp(salt, mustard powder,
sugar), 1Ch green chili. Cook on high for 1
whistle (3min). Release pressure.
Stir fry cabbage
Replace/Supplement
Purple cabbage with regular cabbage/ your
favourite veggies/ small fish/ prawns
Mustard powder with mustard paste
Green chili with chili powder
Tips:
If overcooked, chop thicker.
If undercooked, cook longer/ do not release
pressure.
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Dal Makhni
Buttery whole urad dal curry
Soak 1/2C whole urad dal, 10 nos rajma

overnight. Drain. In a 2L pressure cooker,
add 6tsp butter, 1 tsp ginger-garlic paste, 2C
chopped tomato, 250g sliced onions mixed
with 1tsp (chili, garam masala, cumin,
dhania powders), urad dal mix & 1C
chopped tomato . Add 1/2C water. Cook on
high for 10 whistles (8 min). Mix in 1tsp salt,
1/2C cream.
Cook whole lentils with butter
Replace/ Supplement
Whole urad with other whole lentils
Butter with ghee/ your favourite oil
Onion with shallots
Cream with sour cream/ strained yogurt
Rajma with channa dal.
Tips
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Omit butter/ cream & Rajma to convert this

into Kali Dal/ Maa Ki Dal
Soak dal in boiling water for easy cooking.
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Dimer Jhaal
Bengali Egg & Potato spicy stew
In a 2L pressure cooker, add 2 tsp mustard

oil, 6tsp water.
1tsp ginger-garlic paste, 1ch potato, 1tsp
(chili powder,salt), 1/4tsp (turmeric
powder, sugar, garam masala) & 2 whole
tomatoes. Place 2 eggs, 1/2C water in a
small bowl. Place inside the cooker. Cook on
high for 2 whistles (5min). Shell eggs & prick
them all over. Mash tomatoes & mix all .
Cook eggs & potatoes in a sour base
Replace/ Supplement
Tomato with other souring agents
Eggs with mutton/ chicken/ fish/ paneer/
fresh legumes.
Tips:
Let eggs soak in gravy. Else simmer briefly.
Mix in water & add more spices to make it a
Jhol/ Dalna
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Tips
1.Shake the boiled eggs in the cup (after
emptying the water). Shell comes off easy.
2. Mix in fresh herbs after opening
3. Use Kashmiri chili powder for a redder
colour
4. Use eggs at room temperature.
5. If potatoes/ eggs are undercooked, cook
longer.
6. If potatoes are overcooked, cut into
bigger chunks.
7. Use more tomatoes if you want more
gravy.
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Dopiaza base
Moghul double onion mother sauce
In a 2L pressure cooker, add 3tsp water,

1/4C butter, 200g chopped ( onions,
shallots), 5 green chilies, 1tsp (garam
masala, salt, ch ginger, ch garlic), 1/2tsp
(cumin, dhania powder), 4 mint leaves.
Cook on high for 4 whistles (5 mins). Blend to
a paste.
Cook & blend spiced onions
Replace/Supplement
1.Ghee with your favourite fat
mixes
3. Mint with your favourite herbs
Tips
1. Can use a mix of onion varieties
2. Longer the cooking time, greater the
caramelisation & sweetness.
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3. Can blend in fried onions for a greater

flavor.
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Gatte Ki Sabji
Rajasthans gram flour pasta curry
Mix 1/2C besan with 5tsp (oil, yogurt),

1/4tsp (salt, turmeric powder, ajwain).
Knead into a cylinder & slice into discs.
In a 2L pressure cooker , add 3tsp (ghee,
water), 1C chopped onion, 1/4C yogurt,
1/2tsp (cumin, garam masala, chili powder,
salt), 1 tomato & besan slices.
Cook on high for 2 whistles (7 min). Mash
tomato. Mix in 1C yogurt.
Cook gram flour dumplings in curry
Replace/ Supplement
Ajwain with cumin
Ghee with your favourite oil
Tips
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Can shape besan into small balls/ discs..

Do not make the balls/ discs too thick.
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Kadai Paneer
Stir fried cottage cheese
Mix 125g chopped paneer, 1/2C chopped

(carrot, deseeded tomato, capsicum), 2tsp
(salt, chili powder, kasuri methi), 1/2tsp
(garam masala, cumin, dhania) powders. In
a 2L pressure cooker, add 2tsp (water, oil),
1/2C paneer & vegetable mix. Cook on high
for 2 whistles (4 min). Release pressure. Mix
all.
Stir fry paneer with vegetables
Replace/ Supplement
Paneer with mushroom/ soaked soya
chunks/ marinated chicken
Carrot/ Capsicum with your favourite
vegetables
Tips:
Can stir fry briefly after opening
Mix yogurt/ cream/ coconut milk for a gravy
version
Skewer with toothpicks & serve as starters
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Kaddu ki Sabji
Squash Curry
Mix 250g skinned, deseeded & chopped

squash, 1/2tsp (sugar, chili, cumin,
amchoor, garam masala) powders. In a 2L
pressure cooker, add 2tsp (oil, water), 1/4C
chopped onion, squash. Cook on high for 2
whistles (4min).
Cook squash into a dry curry
Replace/ Supplement
Squash with your favourite vegetables
Sugar with jaggery/ your favourite
sweetener.
Mango powder with tamarind paste/ other
souring agents.
Tips:
Skip onions and use rock salt for a Falhari
(fasting) version.
Mix in 1/2C yogurt/ cream/ coconut milk for
a gravy version.
If undercooked, cut into smaller chunks.
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Khatta Meetha Aloo

Sour & sweet potato

water), 1.5C chopped potato (250g), 1 whole
tomatoe, 1/4C mung sprouts, 1tsp (garam
masala, jaggery), 1/2tsp (chili, cumin,
dhania powders, salt). Cook on high for 3
whistles (4min). Mash tomato.
Cook veggies in a sweet & sour base.
Replace/ Supplement
Potato with your favourite starchy
vegetables
Sprouts with protein (paneer/ soya chunks/
meats..)
Jaggery with sugar/ other sweeteners.
Tips:
If potato is undercooked, cut smaller/ cook
longer.
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Korma curry base

Spiced dairy sauce

1/4C butter, 250g (whole tomatoes, ch
onion), 1/4C each chopped (ginger, garlic,
mint, curry leaves), 2tsp (khus khus, salt),
1/4C cashew powder, 1tsp (fennel, garam
masala). Cook on high for 5 whistles
(6mins). Blend with 1/2C milk/ yogurt/
cream.
Cook spiced dairy into a sauce
Replace/ Supplement
1. Oil with ghee/ butter
2. Cashew with peanuts/ other nuts
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Tips
1.Can flashcook veggies & mix in 1/2C
korma.
2. Can layer veggies over kurma or use the
pot in pot
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Kumbh Dopyaza
Mushroom onion curry
Mix 150g ch button mushrooms with 2tsp

(ginger-garlic paste, chili paste), 1tsp (garam
masala, salt), 1/2tsp (cumin, dhania
powder). In a 2L pressure cooker, add 4tsp
butter, 1/2C chopped (onion, shallots),
mushrooms. Cook on high for 3 whistles
(4min). Blend all but mushroom.
Cooked spiced onions with mushroom.
Replace/ Supplement
Ghee with butter/ oil
Raw onion with OPOS caramelized onions.
Tips:
Slice mushrooms into two or separate stalk
and head.
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Makhni curry base

Mogul buttery tomato mother sauce

1/2C (125g) butter, 500g whole tomatoes,
2tsp chopped (garlic, ginger), 2 dry red
chilies, 1tsp(sugar, salt). Cook on high for 7
whistles (6 min). Blend with 1tsp garam
masala & 1/4C cream.
Cook spiced tomatoes with butter
Replace/Supplement
1. Dry red chili with green chilies
mix
3. Cream with milk/ thick yogurt/ sour cream
Tips
1. Do not use very big tomatoes as their
center will remain uncooked.
2. If using big tomatoes, use them with their
insides scooped out.
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Malai Kofta
Cheese dumplings with cream
Mix 250g grated paneer, 1/4tsp (garam

masala, salt). Shape into lemon sized balls.
In a 2L pressure cooker, add 5tsp (butter,
milk), 2 chopped onions, 2tsp chili paste,
1tsp ginger-garlic paste, 1/4tsp garam
masala, 1/2 tsp salt, 1/4C cashew powder,
paneer balls. Cook on high heat for 2
whistles (4 min). Blend all but paneer with
1/2C milk.
Cook cheese balls in a creamy sauce
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Replace/ Supplement
Paneer with non melting cheese/ tofu
Milk with cream/ sour cream/ coconut milk
Cashew with other seeds/ nuts
Tips:
Let balls steep in gravy before serving.
For a whiteer gravy, add 1/4C milk instead of
6tsp milk while cooking.
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Masala curry base

North Indian Onion- Tomato mother sauce
In a 2L pressure cooker, add 1/4C oil, 250g

(chopped onions, whole tomatoes), 4 dry
red chilies, 4 garlic cloves, 1tsp ch ginger,
1/2tsp (sugar, garam masala, salt). Cook on
high for 4 whistles (6 mins). Blend all.
Cook spiced onion - tomato into a sauce
Replace/Supplement
Oil with your favourite fat.
Dry red chilies with fresh green chilies.
Tips
1. Prefer small tomatoes. If big, scoop out
seeds.
2. Bottle the base and mix it with cooked
meat/ veggies to create an instant curry.
3. Can be used as a dipping sauce/ spread/
pizza, pasta sauce.
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Methi Mutter Malai

Creamy peas-fenugreek leaves curry
In a 2L pressure cooker, add 3 tsp butter,

1tsp ginger-garlic paste, 1 slit chili, 1C fresh
fenugreek leaves, 2C fresh green peas, 1tsp
salt, 1/4tsp garam masala. Cook on high for
1 whistle (4min). Release pressure. Mix in
1/2C cream.
Cook peas, fenugreek leaves & cream
Replace/Supplement
Butter with your favourite fat.
Peas with other fresh lentils/ sprouts.
Fresh fenugreek leaves with Kasuri methi.
Fenugreek leaves with other edible greens.
Cream with sour cream/ thick yogurt.
Tips:
Use tender leaves.
If using dried fenugreek leaves, soak them in
water.
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Mix Veg Jalfrezi

Spicy vegetable stir fry
Mix 1/2C chopped (carrot, beans, capsicum,

tomato), 1tsp (salt, chili, dhania powders,
ginger-garlic paste), 1/2tsp (cumin, garam
masala powders), 5 chopped mint.
water), 1/2C chopped onion & mixed
veggies. Cook on high for 3 whistles (4 min).
Release pressure. Mix in 1/2C cream.
Stir fry vegetables with spices
Replace/ Supplement
Carrot/ beans with your favourite non
watery veggies
Tomato with tomato puree
Mint with your favourite fresh herbs
Cream with milk/ strained yogurt/ coconut
milk.
Tips
Can stir fry briefly after opening.
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1/2C chopped (carrot, beans, capsicum,

tomato) means 1/2 C of each vegetable, not
1/2C in total !
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Navratan Korma
Nine gems mild stew
Mix 1/4 chopped (paneer, beans, carrot,

mushroom, potato, capsicum, peas, raisins)
with 5tsp cashew powder, 1tsp (salt, chili
paste, chopped mint), 1/2tsp garam masala.
1tsp ginger-garlic paste, 1/2C chopped
onions, mix veggies.
Cook on high for 2 whistles (4 min). Release
pressure. Mix in 1/2C milk.
Cook mixed edibles in a mild, nutty base
Replace/ Supplement
Milk with cream/ thick yogurt/ coconut milk
Tips
1. Can use OPOS caramelised onions
2. Can use your favourite veggies.
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Nawabi curry base

Awadhi nutty- sweet mother sauce
In a 2L pressure cooker, add 4tsp water, 1/4C

ghee, 250g chopped onions, 2 whole
tomatoes, 10 garlic cloves, 3tsp chopped
ginger, 10 nos soaked (cashew, almonds), 20
(raisins, mint leaves), 2tsp khus khus,
1/2tsp(garam masala, chili, cumin powders),
1tsp salt. Cook on high for 2 whistles (4min).
Blend in 1/4C cream and 1/4tsp saffron.
Cook onion with tomato & nuts
Replace/ Supplement
1. Ghee with your favourite fat
2. Cashew with your favourite nuts
3. Poppy seeds with sesame/ your favourite
seeds
Tips
1. Avoid strong flavourings for this mild
recipe.
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Padwal Bhaji
Marathi Snake gourd Curry
Mix 250g sliced snake gourd, 1/2tsp (salt,

garam masala, peanut powder, sugar),
cooker, add 1tsp peanut oil & snake gourd.
pressure. Mix in 1/4C grated coconut.
Cook vegetables into a dry curry
Replace/ Supplement
Snake gourd with other gourds/ your
favourite vegetables
Peanut oil with your favourite oil
Garam masala with Goda masala/sambar
powder/ your favourite spice mix
Coconut with boiled dal
Tips:
If undercooked, slice thinner/ do not release
pressure
If overcooked, cut thicker.
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Palak Paneer
Cheese & spinach curry

water), 1tsp ginger-garlic paste, 1/2C
chopped onions, 1 chopped tomato, 1/2tsp
(salt, chili powder, garam masala, cumin
powder), 2tsp dry kasuri methi, 1 chopped
chili, 250g chopped spinach (4C) & 1C
paneer cubes. Cook on high for 2 whistles
(6min). Release pressure. Mash all except
paneer.
Cook paneer with spinach
Replace/ Supplement
Tomato with mango powder
Paneer with marinated paneer.
Tips:
Can garnish with cream
Blending dulls colours. Mashing does not.
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Paneer Burji
Potato - Paneer Scramble

water), 1tsp ginger-garlic paste, 1C chopped
onion (100g), 1C chopped potato (100g), 1C
crumbled paneer (100g), 1tsp (chili powder,
salt), 1/2tsp (pepper, garam masala). Cook
on high for 2 whistles (5 min). Release
pressure.
Scramble potatoes & paneer
Replace/ Supplement
Onion with shallots
Paneer with tofu/ soya chunks/ minced meat
Potato with banana/ yam/ starchy veggies
Tips
Can eat as a full meal
Can use as a stuffing in rolls/ sandwiches/
parathas
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Paneer Butter Masala

Cottage cheese curry
Mix 1C chopped paneer , 1/2tsp (sugar,

garam masala, salt), 1tsp Kashmiri chili
powder. In a 2L pressure cooker, add 1/4C
butter, 2Ch onions (125g), 2tsp ginger-garlic
paste, 2 scooped out tomatoes (125g) &
paneer mixture. Cook on high for 3 whistles
(5min). Blend all but paneer.
Cooked paneer in a buttery curry base
Replace/ Supplement
Butter with oil/ ghee
Onion with shallots
Tips:
Soak paneer in warm water to soften it
Replace paneer with veggies/ meats for
more masalas.
Tips
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Can use masala paneer

Can use as pasta / noodle sauce
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Pao Bhaji
Indo - Portuguese Bread & Curry
Mix 1C chopped potato, 1/2tsp (garam

masala, cumin, chili powders), 1/4C
chopped (carrot, capsicum, fresh peas). In a
2L pressure cooker, add 6tsp butter, 1/2C
chopped onion, 1C chopped tomato, mixed
veggies. Cook on high for 3 whistles (5 Min).
Mash all.
Cook spiced vegetables to a mush
Replace/ Supplement
Capsicum with your favourite veggies.
Tips:
Skip mashing & serve as Kada Pav Bhaji.
Stir fry with rice to make Tava pulao.
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Paneer Korma
Muglai cottage cheese mild stew
Mix 150g crumbled paneer, 1tsp (chili

powder, salt, ginger-garlic paste), 1/2 tsp
(garam masala, pepper, cumin, dhania
powders) & 3tsp chopped mint. Stuff loosely
into 4 scooped out tomatoes.
In a 2L pressure cooker, add 3tsp (ghee,
water), stuffed tomatoes. Cook on high for 2
whistles (6 min). Mash all & mix in 1/2C
cream.
Cook paneer in a mild nutty base
Replace/ Supplement
Paneer with any non melting cheese
Tomato with any hollowed out vegetable
Cream with any curry base/ yogurt/ milk/
coconut milk
Ghee with butter/ your favourite fat
Tips:
Can use stir fried minced meat/ grated
sausage in place of paneer.
Use medium sized tomatoes.
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Paneer Makhni
Buttery cheese curry
Mix 1C paneer cubes with 1tsp (Kashmiri

chili powder, salt, sugar), 1/2tsp garam
masala.
In a 2L pressure cooker, add 1/4C butter,
1tsp ginger-garlic paste, 250g scooped
tomatoes (4 nos medium), paneer. Cook on
high for 3 whistles (5 min). Mash tomatoes.
Mix in 1/4C cream.
Cook paneer in a buttery curry base
Replace/ Supplement
Cream with sour cream/ thick yogurt
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Tips:
1. Use small tomatoes else halved big ones
2. Can deseed/ skin tomatoes before
mashing
3. Soak paneer in warm water to soften
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Pasanda
Moghul mother sauce

1/4C (50g) butter, 250g chopped onion, 3 slit
chilies, 2tsp soaked poppy seeds, 1tsp salt, 3
garlic cloves, 2tsp chopped ginger, 1/2tsp
garam masala. Cook on high for 5 whistles
(4min). Blend with 1/4C cream.
Cook onions with butter & cream

Replace/Supplement
1. Butter with your favourite fat
2. Poppy seeds with other seeds
3. Cream with yogurt/ milk
4. Cashew with your favourite nuts
Tips
1. Place a live charcoal over an onion slice in
the curry. Add a drop of ghee and seal the
pot to infuse a smoked flavour.
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Pitla
Marathi Gramflour Stew
In a cup, mix 1/4C roasted gram flour, 1C

water, 1tsp (chili powder, salt) & 1/2 tsp
(turmeric, cumin powders).
In a 2L pressure cooker, add 2tsp (oil,water),
1/2C chopped onion, 2Ch garlic cloves & 10
curry leaves. Place cup inside. Cook on high
for 2 whistles (5 min). Mix all with 2tsp
lemon juice.
Cook gramflour with spices into a stew
Replace/ Supplement
Gram flour with roasted lentil powder/
peanut powder
Cumin powder with your favourite spice mix
Water with buttermilk
Curry leaves with your favourite fresh herbs.
Tips
Can simmer longer for a thicker stew or mix
in water for a thinner stew.
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Rogani Kumbh
Spiced Mushroom Curry
Mix 200g mushrooms, 2tsp (Kashmiri chili

powder, dhania powder), 1/2 tsp (cumin,
garam masala, fennel , ginger powders) &
1tsp (mustard oil, salt). In a 2L pressure
cooker, add 2 tsp butter, 1 small tomato
(50g) & mushrooms. Cook on high for 1
whistles (4 min). Release pressure. Mash
tomato. Mix all.
Cook spiced mushrooms in a curry base
Replace/ Supplement
Button mushrooms with your favourite
mushrooms
Tips
Can add more tomatoes or mix in cream/
thick yogurt for a gravy.
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Sai Bhaji
Sindhi spinach - lentil mash
Mix 1/4C soaked & drained channa dal, 1C

chopped (potato, eggplant), 1/4 tsp
turmeric powder, 1tsp (ginger-garlic paste,
chili, dhania powders) & 4tsp dry kasuri
methi.
In a 2L pressure cooker, add 2 tsp (oil, water)
1/2C chopped (onion, tomato), mixed
veggies & 3C chopped paalak (250g). Cook
on high for 4 whistles (6 min). Mash.
Cook spinach with lentils & veggies
Replace/ Supplement
Eggplant with your favourite vegetables
Channa dal with Tuvar/ Masoor/ Mung dals/
sprouts
Paalak with your favourite spinach varieties.
Turmeric, dhania powders with your
favourite spice mix
Tomato with sour spinach/ your favourite
souring agents
Tips
Fenugreek leaves, sour spinach, dill leaves
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are commonly used.

Paired often with Sindhi biriyani (Bhuga
Chawara)
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Sambharo
Gujarathi crunchy salad
Mix 1/2C (carrot, cabbage, capsicum) cut

into thin fingers, 1 chopped green chili,
1tsp(salt, sugar), 1/4tsp (turmeric powder,
asafoetida). Rest 15 min. Squeeze out water.
Mix in 3tsp toasted sesame seeds & 1tsp
lemon juice.
Mix salted veggies into a crunchy salad
Replace/ Supplement
Carrot/ cabbage with your favourite crunchy
salad veggies
Sesame seeds with crushed peanuts/ other
nuts
Lemon juice with vinegar
Tips:
1. Can briefly stir fry
2. Can mix in fresh/ dry fruits.
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Shahi Bhindi
Royal Okra Curry

water), 1 tsp ginger-garlic paste, 12 whole
okra (125 g), 5tsp cashew powder, 2tsp
(dhania powder, milk powder) & 1/2 tsp
(kasuri methi, garam masala, chili powder,
salt, cumin powder). Cook on high for 1
whistle (5 min). Mix in 1C cream.
Cook okra in a mildly spiced, nutty gravy
Replace/ Supplement
Okra with your favourite vegetables
Cashew with your favourite nuts
Cream with hung yogurt/ milk
Tips
Let okra steep in gravy for a few hours/
simmer briefly.
Do not let dry powders touch the cooker
bottom.
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Shorshe Dharosh
Bengali okra in mustard sauce

oil, 250g whole okra, 1/4C coconut paste,
1tsp salt, 1/4tsp chili powder)& 3tsp
mustard powder. Cook on high for 1 whistle
(4min). Mix in 1/4C water.
Cook edibles with spiced mustard
Replace/Supplement
Okra with your favourite veggies/ fish/
prawns
Coconut with poppy seed paste/ nut paste
Mustard powder with kashundi
Chili paste with chili powder
Tips:
1. Can shallow fry veggies before using
2. Can skip coconut for a pungent version
3. Can mix in yogurt for Doi Dharosh
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Shukto
Bengali vegetable medley
Mix 1/2C chopped (bitter gourd, radish,

potato, beans, banana, drumsticks), 4tsp
poppy seed powder, 1tsp (mustard
powder, salt), 1/2tsp (cumin powder,
sugar).
In a 2L pressure cooker, add 2tsp (mustard
oil, water) 1tsp ginger paste, mix veggies,
1/4C grated coconut.
Cook on high for 2 whistles (5 min). Mix in
1/4C milk.
Cook mix veggies with spiced mustard
Replace/ Supplement
Radish/ Potato etc with your favourite
vegetables.
Poppy seed powder with your favourite
seed/ nut powder.
Black mustard with brown/ yellow mustard
Milk with coconut milk
Tips
Can garnish with bottled tadka/ roasted
Panchphoran powder
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Tamatar Ki Kadi
Tomato Sour Stew
Scoop out 5 tomatoes (500g). Add 1tsp

(salt,chili, dhania, besan powders), 1/2tsp
(garam masala, tamarind paste, jaggery) &
1/4tsp (cumin, asafoetida & fenugreek
powders).
water), spiced tomatoes. Cook on high for 5
whistles (6 min). Blend all.
Cook spiced tomatoes into a sour stew
Replace/ Supplement
Jaggery with sugar/ other sweeteners
Water with stock.
Tamarind paste with other souring agents
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Tips
Can use small/ medium whole tomatoes.
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Usal
Marathi sprouts stew
Mix 1C mung sprouts, 1tsp each (salt,

jaggery, chili, dhania powders), 1/2tsp
(sesame, pepper, garam masala, turmeric
powders), 1tsp tamarind paste. In a 2L
pressure cooker, add (2tsp oil, water), 1
chopped (onion, tomato), 1tsp ginger-garlic
paste, sprouts. Cook on high for 4 whistles
(5 Min). Mix in 1C water.
Cook spiced sprouts in a sour base.
Replace/Supplement
Garam masala with Goda masala/ your
favourite spice mix
Mung sprouts with other lentin sprouts
Tips:
Mix in 1/4C sev/ farsaan ( fried gram flour
snacks) & serve as Misal.
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Vangi Batata Bhaji

Marathi Eggplant Potato Curry
Mix 125g ch (eggplant, potato), 1/4C grated

coconut, 3tsp crushed peanuts, 1tsp (salt,
chili powder, jaggery, tamarind paste),
1/4tsp (cumin, coriander, garam masala,
turmeric powders). In a 2L pressure cooker,
add 3tsp (peanut oil, water), 1 chopped
onion, 5 curry leaves & the eggplant
mixture. Cook on high for 2 whistles (4min).
Cooked spiced starch, protein & veggies.
Replace/ Supplement
Eggplant with your favourite veggies
Peanut with other nuts/ seeds
Tips:
Cut potato into small chunks and eggplant
into large chunks.
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Achari Gosht
Pickled mutton curry
Mix 250g mutton, 2tsp ginger-garlic paste,

1tsp dhania powder, 1/4tsp garam masala &
7tsp mango pickle.
In a 2L pressure cooker, add 4tsp oil, mutton
& a whole tomato. Cook on high for 10
whistles (7 min). Mash tomato. Mix all.
Cook mutton in pickle gravy
Replace/ Supplement
Garam masala with your favourite spices
Mutton with your favourite red meat
Tomato with other souring agents
Tips:
Marinate overnight for a deeper flavour/
faster cooking
If undercooked, cut into smaller pieces/ cook
longer.
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Achari Murg
Pickled chicken curry
Mix 1/4 kg chopped chicken, 3 tsp mango

pickle, 2tsp (ginger-garlic paste, dhania
powder), 1/4tsp (garam masala, chili
powder). In a 2L pressure cooker, add 3 tsp
oil, chicken. Cook on high for 5 whistles (5
min).
Cook chicken in pickle gravy
Replace/ Supplement
Chicken with your favourite marinated meat
Tips
If overcooked, release pressure/ use larger
pieces
If undercooked, cook longer/ use smaller
pieces
Marinate overnight for a deeper flavour
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Anda- Tamatar
Poached egg & Tomato Stew
In a 2L pressure cooker, add 3tsp olive oil, 1

chopped onion (100g), 3Ch garlic cloves,
1/2tsp (cumin, salt), 1tsp pepper & 3
hollowed out tomatoes.
Crack 2 eggs into tomatoes. Cook at high
heat for 1 whistles (6 min).
Remove eggs & mash the rest. Mix all.
Garnish with chopped parsley & chili
powder.
Poach eggs in spiced tomato onion stew
Replace/ Supplement
Pepper with chili powder
Parsley with other fresh herbs.
Tip
Can crack eggs into the cooked stew instead
of adding eggs at the beginning.
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This is an adaptation of the Israeli

Shakshouka.
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Jungli Lal Maas

Rajasthans Red Meat Curry
Mix 500 gms mutton, 5 tsp Kashmiri chili

powder, 2tsp (dhania powder, ginger-garlic
paste), 1 tsp salt, 1/2tsp (garam masala,
turmeric & amchoor), 5tsp yogurt.
oil, 1 bay leaf, 1/2C chopped onions &
mutton. Cook on medium heat for 16
whistles (15 min).
Cook spiced red meat into a dry curry
Replace/ Supplement
Mutton with game meat
Amchoor with Kachiri powder/ other
tenderisers ( Papaya paste, pineapple paste
etc)
Tips
Marinate meat longer for a deeper flavour.
Vegetarian versions can replace mutton with
paneer/ Tofu/ Mushroom/ soya chunks
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Murg Nawabi
Awadhi rich chicken curry
Mix 250g chopped chicken with 1/2tsp

(garam masala, chili, cumin powders), 1tsp
salt. In a 2L pressure cooker, add 4tsp
butter, 1C chopped onion, 2 whole
tomatoes, 2tsp ginger-garlic paste, 5tsp
almond powder, 10 raisins, 2 chopped
chilies, 2tsp poppy seeds. Cook on high for 4
whistles (6 min). Blend all except chicken.
Mix in 1/4C cream.
Cook chicken in a mild, nutty base.

Replace/ Supplement
Chicken with other protein (Soya chunks/
Paneer/ mutton mince)
Almonds with your favourite nuts/ seeds.
Cream with hung yogurt/ sour cream/
coconut milk
Tips:
Use marinated chicken for deeper flavor
If undercooked, cut smaller/ cook longer.
If overcooked, cook lesser.
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Murg Pasanda
Muglai mild chicken curry
Mix 250g chicken with 1tsp (ginger-garlic

paste, chili paste, salt), 1/2tsp garam
masala. In a 2L pressure cooker, add 4tsp
butter, 1C chopped onions, chicken, 1/4C
cashew powder. Cook on high for 4 whistles
(6min). Blend all except chicken with 1/4C
cream.
Cooked chicken in spiced nut paste

Replace/ Supplement
Chicken with other protein ( Paneer, soaked
soya, mushrooms etc..)
Cashew with other nuts/ seeds
Cream with milk/ thick yogurt
Tips:
Use small chicken chunks
Marinate chicken for greater flavour
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Mutton Vindaloo
Goan hot & sour mutton curry
Mix 250g chopped mutton, 4tsp (garlic

paste, vinegar, Kashmiri chili powder), 1tsp
(salt, pepper, garam masala). Rest 2 hours.
water), 2 bay leaves & mutton. Cook on high
for 8 whistles (7min).
Cooked mutton with vinegar & garlic
Replace/ Supplement
Mutton with other meats/ soya chunks
Tips:
If undercooked, cook longer/ Cut into
smaller chunks/marinate overnight/mix in a
meat tenderizer ( papaya/ pineapple paste).
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Patrani Machi
Parsi fish parcels
Mix 1/2C coconut paste, 1 tsp salt, 2tsp

(ginger-garlic, tamarind, chili pastes), 1/4tsp
garam masala, 1/4C (chopped mint,
cilantro).
Stuff into 250g cleaned red snapper fish &
smear over it. Roll each fish in banana leaf
like a cigar.
water), fish parcels. Cook at high for 1
whistle (5 min).
Steam sealed & spiced fish
Replace/ Supplement
Red snapper (sankara) with your favourite
fish
Mint/ Cilantro with your favourite herbs
Coconut paste with peanut/ cashew/
almonds etc
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Tamarind paste with your favourite thokku/

pickle
Tips
Marinate longer for a deeper flavour.
Ensure fish is not over 1" thick.
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Rogan Josh
Kashmiri mutton curry
Mix 250g mutton with 1/2tsp (garam

masala, salt), 1/4tsp (ginger, fennel)
powders, 2.5 tsp Kashmiri chili powder,
6tsp yogurt. In a 2L pressure cooker, add
4tsp (ghee, water), 1tsp ginger-garlic paste,
100g chopped onions (1 no), mutton & 1
scooped tomato . Cook on high for 8
whistles (7 min). Mash tomato.
Cook mutton with yogurt & onion paste
Replace/ Supplement
Mutton with other red meats/ Paneer/
Mushroom/ Tofu
Ginger-garlic paste with asafoetida
Onion with shallots
Ghee with mustard oil/ your favourite fat
Tip
Can use marinated & browned meat for
greater flavour
If undercooked, use a tenderiser/ marinate
overnight/ cook longer.
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Desserts, Preserves & Staples
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Aam Panna
Marathi Mango drink
In a 2L pressure cooker, add 250g peeled &

grated raw mango, 1C sugar, 1/2tsp (salt,
cumin powder, pepper powder), 1/4tsp
cardamom powder. Cook on high for
2whistles (4min). Blend all. Mix with chilled
water/ soda & serve
Cook spiced fruit pulp with sugar
Replace/Supplement
Mango with tour favourite fruit pulp
sweeteners
Cumin with chat masala/ your favourite spice
mix
Cardamom with cinnamon/ other sweet
spices
Pepper with chili flakes
Tip
Can use as a spicy jam
Can freeze in ice trays and mix in the cubes
with water
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Adrak Pudina Sharbet

Ginger - Mint sweet syrup
In a 2L pressure cooker, add 1C Ch (ginger,

mint leaves), 1C sugar. Add 1C water. Cook
on high for 5whistles (6 min). Mix in 4tsp
lemon juice. Filter & bottle. Mix 1 part syrup
with 3 parts chilled water/ soda & serve. Or
use this syrup instead of sugar in coffee/ tea/
juices.
Cook fresh spices/ herbs in sugar syrup
Replace/ Supplement
Mint with other fresh herbs
Tips:
Stores months without refrigeration
Blend all before straining for more syrup.
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Bhapa Doi
Bengali cheesecake
Mix 1C (hung yogurt, sweet condensed

milk), 1/4tsp cardamom powder. Pour in a
small metal vessel.
Place vessel inside 2L pressure cooker,. Add
1C water outside vessel. Cook on medium
heat for 30+ whistles (15 min). Unmould.
Set yogurt in sugar syrup
Replace/Supplement
Cardamom with your favourite sweet spices
Yogurt with fruit puree
Tips:
1. Cook longer for a firmer consistency
2. Pour yogurt in a fine mesh filter and let
water drain away overnight to make hung
yogurt.
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Chukku Vellam
S.Indian sterilized, spiced water
In a 2L pressure cooker, add 4C water, 3tsp

cumin. Cook on high for 10 whistles (6 min).
Filter & use
Sterilise water by prolonged boiling

Replace/ Supplement
Cumin with cloves/ dry ginger/ spice mixes
Tips:
Aerate water by pouring it back and forth
This technique went viral during Chennai
floods and helped many families have safe
water.
No microorganism can survive extended
pressure cooking, thus making this far safer
than plain boiling
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Cinnamon Sherbet
Cinnamon infused sugar syrup
In a 2L pressure cooker, add 5g cinnamon

(finger length stick), 1C sugar, 1/2C water.
Cook on high for 5whistles (5mins). Bottle
syrup. Mix 1 part syrup with 3 parts chilled
water/ soda & serve. Can use this syrup
instead of sugar in coffee/ tea/ juices.
Cook dry spices in sugar syrup
Replace/ Supplement
Cinnamon with cardamom/ cloves/ star
anise/ your favourite sweet spices
sweetener
Cardamom with sweet spices
sweeteners
Tips:
Stores months without refrigeration
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Dulce De Leche
Spanish milk candy
In a 2L pressure cooker, place a can of

unopened, sweetened condensed milk
(400g). Add 2C water. Cook on med heat for
30 min (40+ whistles). Open after can is cold.
Set milk in sugar syrup
Tips:
Vary cooking time to vary texture.
Remove the paper label, if any
Use as spread/ dessert/ filling
Can will not explode. Have no worries !
If cooking longer than 30 min, add more
water.
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Dum Tea
Pressure cooked Tea
In a 2L pressure cooker, add 1C milk, 2tsp

(tea, sugar), 1tsp grated ginger. Cook on high
for 1whistle (3min). Filter.
Infuse flavouring under pressure
Replace/ Supplement
Ginger with your favourite spices
Tips:
Can use an inner vessel
Minimal foaming is common. Note time and
shut off just before foaming starts.
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Mango Lassi
Fruit- yogurt drink
Blend 1C yogurt with 1/4C mango pulp &

1tsp sugar. Garnish with cream/ chopped
dry fruits/ nuts.
Blend yogurt with fruit pulp
Replace/ Supplement
Yogurt with other fermented milks
Sugar with honey/ jaggery/ other sweeteners
Mango with other fruits
Tips:
1. Add a tsp butter and blend for a creamy
emulsified taste.
2. Blend in sweet spices for more flavour
3. Use a churner for a creamier lassi
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Mango Kesari
Tamil Fruit & grits porridge
In a 2L pressure cooker, add 1C sugar, 3tsp

ghee, 1C water, 1.5C sweet mango pulp,
1/4tsp (cardamom powder, salt). Cook on
high for 1whistle (6 min). Release pressure.
Mix in 1/2C double roasted rava. Close &
wait for 20 mins (No further heating needed)
Cook cereal grits in fruit pulp
Replace/ Supplement
Sugar with your favourite sweetener
Mango with your favourite fruit pulp
Ghee with butter
Rava with oats/ pressed rice/ flaked cereals
Tips:
Vary quantity of sugar/ ghee/ fruit pulp to
taste
If you don't get pre roasted rava, dry roast
rava. Let cool. Roast again till it does not
taste raw.
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Mysorepak
Mysore Gramflour Fudge
In a 2L pressure cooker, add 1C sugar (200g),

1/4C water (60ml), 1/2C ghee (100ml). Cook
on high for 5 whistles (3 min 25 sec). Release
pressure. Mix in 1C (100g) well roasted &
sieved gram flour. Pour in a greased
container and cut into squares .
Set gramflour in sugar syrup
Replace/ Supplement
Gram flour with other roasted seed/ nut
flours
Besan with roasted chickpeas freshly
blended to a flour
Sugar with jaggery/ palm sugar etc
Water with milk/ coconut water/ other
flavoured liquids.
Tips:
Vary cooking time to vary consistency.
4 whistles give a soft fudge. 7 whistles give a
firm one
Can mix in 1/2tsp baking powder for a
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porous texture
Can go up to 300ml ghee.
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Cashew Burfi
Cashew fudge
In a 2L pressure cooker, add 200g (1C) sugar,

1/4 cup water, 5tsp ghee, 1/4tsp cardamom
powder. Cook on high for 7 whistles (4min).
Release pressure gently. Mix in 1.5C roasted
cashew powder. Pour over a greased plate.
Let set & slice.
Mix edibles with condensed sugar syrup

Replace/ Supplement
Cashew powder with milk powder/ roasted
flour/ your favourite nut powder.
Sugar with jaggery.
Tips
Increase cooking time to firm up texture
Vary powder quantity to vary consistency
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Chakkara Pongal
Iyengar ghee- jaggery-rice pudding
Soak 1/2C raw rice, 3tsp mung dal for 1 hour.

Drain. Mix 1C Jaggery (200G) with 3/4C
water & filter. Add to a 2L pressure cooker,.
In a small vessel, add 1.5C milk , soaked rice,
dal & 1 crushed cardamom. Place over
jaggery water. Cook on med heat for 5
whistles (20 min). Mix all with 1/4C ghee,
4tsp condensed milk.
Cook rice in milk & mix in jaggery syrup

Replace/ Supplement
Rice with rice grits
Tips:
Cook longer/ soak in hot water for mushier
rice
If too thick, mix in more milk
Use roasted rice/ mung dal for a nuttier
flavour
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Gajar ka halwa
N.Indian carrot fudge
Peel & grate 250g carrots. Squeeze out

moisture. In a 2L pressure cooker, add 1C
sugar (250g), grated carrots, 1/4C milk
powder, 4tsp ghee , 1/4tsp cardamom
powder. Cook on high for 10 whistles (7
min). Release pressure. Mix in 1/4C (nuts,
dry fruits)
Cook carrot with sugar into a fudge
Replace/ Supplement
Carrot with beetroot / winter melon/ squash
sweeteners
Milk powder with condensed milk/paneer /
khoya.
Tips:
For a firmer fudge, cook longer or stir & cook
after opening
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Can serve hot/ cold.

Mix grated carrots and rest for a few
minutes before squeezing, to remove
maximum juice
Serve the squeezed out juice as carrot juice.
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Kaddu ki Halwa
N.Indian squash fude
Layer 500g skinned, deseeded & grated

squash (2C), 3/4C sugar, 1/4tsp (salt,
cardamom powder). In a 2L pressure cooker,
add 3tsp ghee, squash. Cook on high for 20
whistles (12 min). Release steam. Mix in
1/4C (Ch roasted almonds, ghee).
Cook squash with sugar into a fudge
Replace/ Supplement
Squash with beetroot/ carrot/white pumpkin
sweetener
Almonds with your favourite nuts
Tips:
Can stir fry after opening for a drier version.
Can increase/ decrease sugar/ ghee
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Kashmiri Kheer
Kashmir's sweet rice porridge
In a 2L pressure cooker, add 1/4C basmathi

rice, 500ml milk, 2tsp ghee, 2 crushed
cardamoms & 1/2C sugar. Cook on medium
heat for 6 whistles (15 min). Mix in saffron
strands, Ch roasted almonds & raisins.
Cook rice in sweetened milk
Replace/ Supplement
Basmathi with your favourite rice variety
Saffron with vanilla/ other sweet spices
Almonds/ raisins with your favourite nuts/
dry fruits
Tips:
Add less milk for a thicker pudding/ less
foaming
Place a small vessel inside cooker to
minimize foaming
Use soaked rice for faster cooking
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Kasi Halwa
Kasi's pumpkin fudge
Peel, deseed & grate White pumpkin.

Squeeze dry. In a 2L pressure cooker, add 4
tsp ghee, 1/2C sugar, 1C pumpkin & 1/4tsp
cardamom powder. Cook on high for 15
whistles (8 min). Release steam.
Cook pumpkin with sugar into a fudge
Replace/ Supplement
White pumpkin with other gourds (squash/
zucchini, bottle gourd etc)
Sugar with jaggery/ other sweeteners
Cardamom with cinnamon/ cloves/ other
sweet spices
Tips:
Can mix in condensed milk/ nuts/ dry fruits
Can add saffron/ food colour
Bundle grated flesh in cloth & squeeze to
remove water.
Stir fry longer for a firmer consistency
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Mampazha pradhaman
Kerala's mango rice pudding
In a 2L pressure cooker, add 1C sweet mango

pulp, 1/2tsp (grated ginger, cardamom
powder), 5tsp coconut milk powder, 1/4C
soaked rice, 3tsp ghee. Cook on high for 4
whistles (8min). Mix in 1C grated jaggery,
1/2C coconut milk.
Cook sweetened fruit pulp with rice

Replace/Supplement
Mango pulp with other sweet fruit pulp
Rice with other soaked cereals/ grits/ flakes
Coconut milk with milk
Tips:
Dissolve 1C jaggery with 1/4C water, mix
well and filter impurities
Use roasted rice/ poha for easy cooking
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Naked Key Lime Pie

American egg & milk lime pudding
Mix 2 beaten eggs, 1C sweet condensed milk

(400g), 2 tsp lemon zest, 4tsp lemon juice.
Pour in a greased vessel. Place vessel inside a
2L pressure cooker. Add 1C water outside
vessel. Cook on med for 10 whistles (15 min).
Let cool. Unmould.
Cook condensed milk with egg till it sets.
Replace/ Supplement
Eggs with heavy cream/ strained yogurt
Lemon with other sour fruits
Tips:
Can mix your favourite sweet spices
Cook longer for a firmer texture
Use a broad, shallow inner vessel.
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Paruppu Payasam
Tamil lentil pudding
In a 2L pressure cooker, add 2C milk, 1/4C

washed & drained mung dal, 1/4C grated
coconut, 1/2tsp cardamom powder, 4tsp
ghee. Cook on high for 4 whistles (7min). Mix
in 1C grated jaggery, 1/4C coconut milk.
Cook lentils in sweetened milk
Replace/ Supplement
Milk with water mung dal with your
favourite lentils
Jaggery with sugar
Tips
1. Use roasted lentils for a nuttier flavour
2. Add a small cup inside 2L pressure cooker,
to break skin and reduce foaming.
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Qubani Ka Meetha
Hyderabad Apricot compote
In a 2L pressure cooker, add 100g dried

apricots (20 nos), 1C water, 2tsp sugar & 4
crushed cardamom seeds. Cook on medium
for 12 whistles (15 min). Mash with a fork.
Sieve to remove seeds/ fibers. Garnish with
chopped nuts/ cream/ ice cream.
Cook and mash dry fruits
Replace/ Supplement
Apricot with other dry fruits
Cinnamon with other sweet spices.
Sugar with jaggery/ other sweeteners
Tips:
Increase cooking time for a thicker compote
Stir fry in open pan for a darker colour.
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Shahi Tukda
Hyderabadi Bread Pudding
In a 2L pressure cooker, add 1C sugar, 1 bit

cinnamon, 5tsp ghee, 1/2tsp cardamom
powder & 30 gms rusk (4 slices).
Add 1C water. Cook on high for 1 whistle (7
min). Release pressure. Carefully remove the
pieces, garnish with condensed milk, nuts &
serve.
Cook bread with sugar syrup
Replace/ Supplement
White sugar with jaggery/ brown sugar/
palm sugar.
Cardamom with cinnamon/ cloves/ your
favourite sweet spices.
Rusk with toasted bread slices.
Tips
Vary sugar quantity to your taste.
Vary water quantity to vary texture.
Mix in more rusk powder after opening to
make Double ka meetha.
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Avakkaya
Andhra mustard mango pickle
Mix 1kg chopped sour mango, 250g

(mustard powder, salt), 150g (chili powder,
garlic cloves). Add 250g sesame oil. Shake
daily & serve after 2 weeks.
Preserve sour fruits with spices
Replace/ Supplement
Mango with your favourite sour fruits
Mustard powder with paruppu podi
Chili powder with jaggery.
Garlic with dried chickpeas/ dry fenugreek
seeds/ sesame seeds
Tips:
Use non iodised sea salt
Use Kashmiri chili powder for brighter colour
Use mango bits with kernel attached.
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Chemeen Achaar
Kerala prawn pickle
Mix 500g cleaned prawns, 2tsp (salt, chili

powder), 1/4tsp ( fenugreek powder,
turmeric powder, asafoetida). In a 2L
pressure cooker, add 1/4C sesame oil, 6tsp
ginger-garlic paste & prawns. Cook on high
for 2 whistles (5 min). Mix in 5tsp vinegar.
Preserve prawns in a sour spiced paste

Replace/ Supplement
Prawns with fish/ other seafood
Fenugreek/ turmeric powder with your
favourite spice mix
Vinegar with tamarind
Tips:
1. Can use shallow/ deep fried prawns
2. The sourer the pickle, the longer it lasts
3. Mix in more oil if needed.
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Chundo
Gujarathi spiced jam
In a 2L pressure cooker, add 1C grated raw

mango (200g), 1C jaggery (200g), 1/2tsp
(salt, chili, turmeric, cumin pwdrs). Cook on
high for 4 whistles (7min).
Cook spiced sour fruit pulp with jaggery
Replace/ Supplement
Mango with your favourite sour fruits
Jaggery with sugar
Tips:
1. If too watery, stir fry on opening to reduce
water
2. Skip salt & spices for a sweet version
3. Can also be sun cooked
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Elumichai Ooruga
Tamil lemon pickle
In a 2L pressure cooker, add 1/4C sesame oil,

500g Ch & deseeded lemons, 6tsp (salt, chili
powder, dhania powder), 3tsp jaggery & 1tsp
(fenugreek powder, turmeric powder,
asafoetida). Cook on high for 2 whistles (5
min). Release pressure.
Preserve lemons in a spiced paste
Replace/ Supplement
Lemon with your favourite sour fruits
Sesame with your favourite oil
Coriander powder with your favourite
spice mix
Jaggery with sugar
T IPS :
1.Can mix all and let sit for a week. Cooking
optional.
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Enna Manga
Tamil oil mango pickle
In a 2L pressure cooker, add 50ml sesame

oil, 2 chopped sour un skinned mangoes
(500g), 5tsp (salt, kashmiri chili powder),
1/2tsp (turmeric powder, asafoetida). Cook
on high for 1 whistle (5min). Release
pressure.
Preserve spiced sour fruits in oil
Replace/Supplement
Mango with other sour fruits
Salt with jaggery
Tips:
Vary cut size to vary texture
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Hari Mirch Ka Achaar

Bohra Green chili pickle
In a 2L pressure cooker, add 1/4C oil, 500g

slit green chilies, 4tsp (ginger-garlic paste,
cumin powder, salt, jaggery), 1tsp turmeric
powder. Cook on high for 1 whistle (6 min).
Release pressure. Let cool. Mix in 1/2C
vinegar & bottle. Stays good for months
refrigerated.
Flash cook chilies with spices & sugar.
Replace/ Supplement
Ginger-garlic paste with Ch garlic cloves.
Cumin powder with your favourite spice mix
Jaggery with sugar
Vinegar with lemon juice/ tamarind/ mango
powder.
Tips
Can use chopped chilies/ slit & stuffed chilies
Wash chilies with vinegar & not water for
longer shelf life.
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Hmarcha Rawt
Mizoram Chili Chutney

water), 250g whole green chilies, 2tsp
(salt, chopped ginger). Cook on high for
1 whistle (4min). Release pressure. Blend
to a coarse/ fine paste. Mix in 1/2C Ch
onion.
Blend cooked chilies to a dip
Replace/ supplement
Ginger with garlic
Onion with shallots
Tips
1. Use any of your favourite chili variety
2. Can add a few tsp vinegar for greater
shelf life
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Kariveppilai Thokku
Tamil Curry leaf sour dip
In a 2L pressure cooker, add 6tsp (sesame

oil, water), 125g curry leaves, 5tsp chili
flakes, 3 tsp tamarind paste, 1tsp (jaggery,
salt), 1/4tsp (fenugreek, asafoetida,
turmeric pwdrs). Cook on high for 6 whistles
(4 min). Release pressure. Blend to a paste.
Cook herbs with spices into a sour dip
Replace/ Supplement
Curry leaf with mint/ cilantro/ other herbs
Asafoetida with your favourite spice mixes
Chili flakes with green chilies
Tips:
Can blend in 2tsp spiced lentil powder
(paruppu podi)
Can use a mixture of fresh/ dried herbs
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Kashundi
Bengali spiced mustard
In a blender add 1/4C(black mustard seeds,

chopped garlic, chopped green chilies), 1C
grated raw mango, 1/2C water, 1/2tsp
turmeric powder, 2tsp (salt, mustard oil).
Blend to a smooth/ coarse paste.
Blend mustard with a spiced, sour liquid
Replace/ Supplement
Black mustard with brown/ yellow mustard
Mango with your favourite sour fruit pulp
Water with other liquids
Tips:
1. Can use soaked/ roasted mustard
2. Let rest 2-3 days for it to mellow.
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Kathirikka Thokku
Tamil Eggplant sour dip
In a 2L pressure cooker, add 4 tsp (sesame

oil, water) 250g chopped eggplant, 1tsp
(salt, sambar powder, tamarind paste),
1/4tsp (asafoetida, turmeric powder). Cook
on high for 5 whistles (5 min). Mash & bottle.
Cook veggies with spices into a sour dip
Replace/ Supplement
Eggplant with fleshy vegetables ( zucchini,
squash, gourds etc)
Tamarind with your favourite souring agent
mix
Tips:
Can used peeled eggplant
Can mix in jaggery/spiced lentil powder
Cut eggplant into small chunks
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Molaga Thokku
Tamil chili dip

30 green chilies (200g), 1/2C deseeded
tamarind (60g), 1/4tsp (turmeric powder,
asafoetida), 3tsp (salt, jaggery). Cook on
high for 4 whistles (6 min). Blend all.
Blend cooked chilies into a sour dip
Replace/Supplement
Green chilies with soaked dry red chilies
Tips:
Add more oil/ tamarind for longer shelf life
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Orange Marmalade
Citrus fruit preserve
In a 2L pressure cooker, add 250g deseeded

& finely sliced oranges ( with peel), 500g jam
sugar, 1/4tsp cinnamon powder. Cook on
high for 3 whistles (5min). Let cool & bottle.
Cook whole citrus fruits in sugar syrup
Replace/ Supplement
Orange with your favourite citrus fruits
Cardamom with your favourite spice mix
Jam sugar with brown sugar/ white sugar
Tips:
1. Jam sugar contains added pectin, which
sets the preserve.
2. You can use normal sugar + added pectin
3. You can cook longer to set without pectin.
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Pandu Mirpakkaya pachadi

Andhra's red chili chutney
Blend 100g ripe red chilies, 40g tamarind,

1/4tsp turmeric powder & 2tsp salt. to a
coarse paste with 5tsp sesame oil. Bottle.
Blend ripe chilies with tamarind
Replace/ Supplement
Ripe red chilies with soaked dry red
chilies
Turmeric powder with fenugreek
powder/ your favourite spice mix
Tamarind pulp with your favourite sour
fruit pulp.
Tips
1. Use new tamarind for a brighter
colour.
2. Select chilies which are bright & plump
Translation Copy
3. Dry chilies completely before using

4. Use sea salt
5. Mix in bottled tadka before serving
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Podi
South Indian spiced lentil powder
Blend 1/4C roasted gram, 2 dry red chilies,

1/4tsp (salt , cumin) to a smooth powder.
Blend roasted lentils with spices
Replace/Supplement
Roasted gram dal with other roasted/ fried
lentils
Gram dal with dry coconut/ dry curry leaves/
dried seafood/ sun dried vegetables.
Chili with pepper.
Cumin with your favouritespice/ spice mix
Tips:
1. Roasted tuvar dal, channa dal, urad dal are
most commonly used.
2. Stores well for months.
3. Can be used as a cooked dal substitute in
many dal based curries
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Pavakka Thokku
Tamil Bitter Gourd sour dip

oil, water), 250g chopped & deseeded bitter
gourd, 10 dry red chilies (10g), 4 garlic
cloves, 3tsp (tamarind paste, jaggery), 1tsp
(salt, sambar powder), 1/4tsp (asafoetida,
turmeric pwdrs). Cook on high for 8 whistles
(6 min). Blend to a paste.
Replace/ Supplement
Bittergourd with your favourite veggies
Tamarind with mango powder/ your
favourite souring agent.
mix
Tips:
Can mix chopped bittergourd with salt and
squeeze out bitter juices.
No need to deseed if using tender gourds.
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Poondu Puli thokku

Chettinad Garlic Sour Dip

oil, water), 10 curry leaves, 2 whole
tomatoes (200g), 1/2C garlic cloves (100g),
2C whole shallots (250 g), 2tsp sambar
powder, 4tsp tamarind paste, 1/4tsp
turmeric powder, 1tsp salt, 1/2tsp fennel
powder & 1 tsp (dhania powder, jaggery).
Cook on high for 4 whistles (6 min). Blend all.
Replace/ Supplement
Sambar powder with you favourite spice mix
Tamarind paste with sour fruit pulp
Fennel with cumin
Jaggery with sugar
Curry leaves with your favourite herbs
Translation Copy
TIPS
Can mix in coconut paste/ coconut milk to
make it less tangy.
Translation Copy
Puli Inji
Kerala's Tamarind Ginger sour dip
In a 2L pressure cooker, add 4tsp sesame oil,

2C chopped ginger (250g), 1/2C jaggery, 3tsp
salt, 1/2tsp (turmeric powder, asafoetida),
1/2C tamarind pulp. Cook on high for 6
whistles (6min). Mash/ blend.
Cook spiced ginger into a sour dip
Replace/Supplement
1. Turmeric powder with your favourite spice
mix
Tips:
1. Can add chopped chilies
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Sichuan Sauce
(Chinese Chili- garlic sauce)

50g garlic cloves, 2 chopped green chilies,
3tsp (chopped ginger, vinegar), 50g soaked
& drained dry red chili.
pressure.
Blend with 1/4C (sesame oil, vinegar), 1/8C
(soy sauce, tomato sauce, 2 tsp (salt,
sugar).
Cook chilies with spices into a sour dip
Replace/ Supplement
Green chilies with Sichuan pepper
Tip
Can add more spices
Can use your favourite variety of dry red chili
variety/ vinegar/ soy sauce
Translation Copy
Can store unrefrigerated for a week and

refrigerated for months.
Use as a marinade/ stir fry sauce for
noodles/ pasta/ rice
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Thakkali Thokku
Tamil tomato dip

1/2Kg Ch tomatoes, 1tsp (chili powder, salt,
sugar), 1/2tsp (turmeric powder,
asafoetida), 1/4tsp fenugreek powder. Cook
on high for 30+whistles (20 min). Mash.
Cook spiced tomatoes into a dip
Replace/Supplement
Sugar with jaggery
Turmeric powder with your favourite spice
mix
Tips
Can add garlic, onion for more flavour
Mix in 2 tsp vinegar if tomatoes are not sour
Cook longer for a thicker consistency
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Torshi
Persian Pickles
In a 2L pressure cooker, add 3tsp oil, 1/2C

chopped garlic (50g), 500g chopped veggies
(squash, eggplant, carrot, turnip, radish,
capsicum), 5 chopped chilies, 2tsp (salt,
coriander powder, kasuri methi). Cook on
high for 1 whistle (5 min). Release pressure
gently. Let cool. Mix 1/2C vinegar & bottle.
Flash cook veggies & mix in vinegar
Replace/ Supplement
Eggplant/ squash with your favourite veggies
Chilies with chili flakes
Coriander powder with crushed mustard/ ,
caraway, fenugreek/ nigella, angelica,..
Kasuri methi with dried mint/ oregano/ dill
Tips:
Cut quick cooking veggies into big chunks &
tough ones into small chunks.
Translation Copy
Do not release pressure/ cook longer for a

mushier consistency.
Stays good for months refrigerated.
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Vella Poondu Ooruga

Chettinad garlic pickle

500g crushed garlic cloves, 6tsp (salt, chili
powder), 1/4C dhania powder, 3tsp jaggery,
1tsp fenugreek powder. Cook on high for 2
whistles (5 min). Release pressure. Mix in 1C
lemon juice.
Preserve garlic in a sour spiced paste
Replace/ Supplement
Garlic with ginger/ your favourite veggies
Coriander powder with your favourite
spice mix
Jaggery with sugar
Lemon juice with vinegar/ tamarind paste
Tips:
1.Can simmer briefly after adding

lemon juice
2. Rock salt is preferred for pickles
3. Mix in more oil if needed
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Vengaya Thokku
Tamil Onion sour dip

250g chopped onion, 10 dry red chilies
(10g), 3tsp (tamarind paste, jaggery), 1tsp
(salt, sambar powder). Cook on high for 6
whistles (5 min). Release pressure. Blend to a
paste.
Cook spiced onion into a sour dip
Replace/ Supplement
Onion with shallots
mixes
Dry red chilies with green chilies
Tips:
Can add more jaggery to taste
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Prawn pickle
Mangalore catholic prawn pickle

500g small prawns, 2tsp salt, 4tsp chili
powder, 1tsp mustard powdr, 1/2tsp
(cumin, turmeric powder) . Cook on high
heat for 2 whistles (7min). Mix in 1/2C
vinegar.
Cook spiced prawns with vinegar

Replace/ Supplement
Prawns with your favourite seafood
Sesame oil with mustard oil/ your favourite
oil
Tips:
1. If overcooked, reduce whistles/ release
pressure/ use bigger prawns
2. If undercooked, increase whistles/ use
smaller prawns
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Boiled eggs
In a 2L pressure cooker, add 12 eggs, 2C
water. Cook on high for 1 whistle (11 min).
Let pressure settle (6min). Drain water.
Cover with cold water. Peel & use.
Pressure cook eggs
Tips:
Can cook 2 to 15 eggs in a 2L pressure
cooker,
Can add eggs directly from the refrigerator
For more cooking, do not cover with cold
water
For lesser cooking, release pressure.
Can refrigerate unpeeled eggs for a week.
If peeled, refrigerate in a sealed container
for 4-5 days
Drain all water and shake the cooker to crack
the shells & peel easy.
Small/ large, chilled or warm, they all cook
perfectly in 1 whistle.
For half the eggs, use half the water, but
whistles remain same.
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Boiled milk
In a 2L pressure cooker, add 500ml milk.
Cook on high for 1 whistle (5 min). Release
pressure gently or let settle on its own.
Pressure cook milk
Tips:
Refrigerated/ frozen milk can be used. Time
varies but whistles remain same.
Minimal foaming happens when the
pressure cooker whistles.
Note time just before first whistle and switch
off to avoid foaming.
Milk is ready when pressure is fully built up.
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Caramelised Onions
Mix 500g sliced onions, 1/2tsp (salt, sugar).
In a 2L pressure cooker, add 3tsp oil, onions.
Cook on high for 7 whistles (5 min). Bottle.
Cook onions till it caramelises
Replace/ Supplement
Oil with ghee/ butter.
Tips
The longer you cook, the browner onions
get.
Use as curry base.
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Dal
Mix 1/2C mung dal, 1.5C water, 1/4tsp
turmeric powder, asafoetida, 1tsp ghee, 1
Ch tomato, Cook on high for 5 whistles. Mix
in 1/2tsp salt.
Cook lentils
Tips
Let soak 30 mins for mushier dal.
Reduce water quantity for a grainier texture.
Increase water quantity for a mushier
texture.
Can cook Masoor/ Tuvar/ Channa dal the
same way.
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Ginger Garlic Paste

In a 2L pressure cooker, add 6tsp oil, 125g
chopped (ginger, garlic), 1/4tsp turmeric
powder. Cook on high for 4 whistles (5 min).
Release pressure. Blend to a paste. Lasts a
month refrigerated.
Cook & blend spices into a curry base
Replace/ Supplement
Garlic with shallots/ onions
Turmeric with your favourite spice mixes
Tips:
Can blend in 2 tsp vinegar for a longer shelf
life
Add more/ less of ginger garlic as per your
taste.
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Ghee
Condensed, clarified and caramelised butter
In a 2L pressure cooker, add 250g white,

unsalted butter. Cook on high for 25 whistles
(8 min). Release pressure. Optionally, cook
longer to get the colour you need. Let set.
Heat butter to evaporate water
Tips
The browner the ghee, the longer it lasts
If your ghee is very pale, keep refrigerated
and consume fast
Can also cook over medium heat for 20 min.
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Rice
Mix 1C basmathi rice, 2C water. Cook on
high for 4 whistles (5 min) . Fluff up and
serve.
Cook rice by absorption
Replace
Basmathi rice with other rice varieties
Rice with soaked millets
Tips
Wash and drain rice to make it non sticky.
Let soak 30 mins for softer rice.
Reduce water quantity for a grainier texture.
Increase water quantity for a mushier
texture.
Can cook Basmathi/ short grained rice/ raw
rice/ parboiled rice the same way.
Raw rice cooks the fastest.
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Tadka
Infused oil
In a 2L pressure cooker, add 200ml sesame

oil, 8tsp mustard seeds, 10 dry red chilies,
1C curry leaves, 1tsp solid asafoetida. Cook
on high for 3min. Release steam. Bottle and
refrigerate.
Heat spices in oil to infuse flavours
Replace/Supplement
Mustard with cumin
Curry leaves with your favourite dry herbs
Tips
Spice mix varies from region to region.
Can be stored for a month
Keep away from sunlight
Mix into dishes before/ after cooking.
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Tamarind paste
Mix 250g tamarind, 2C water. Cook on high
for 6 whistles (5min). Mash all and remove
solids. Bottle.
Cook sour fruits to extract pulp
Tips
Lasts a week unrefrigerated and months
refrigerated.
Translation Copy

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The OPOS Story

Standard OPOS equipment:

Core OPOS Techniques:

Baby Corn Masala 22

Pesto Pasta 103

South Indian Curries 122

Parupurundai Kulambu 167

Vendakka Kuzhambu 199

North Indian Curries 217

Baingan Bhartha 232

Paneer Butter Masala 264

Desserts, Preserves & Staples 294

Baby Corn Masala

Mix 250g baby corn with 1/2tsp each

Theme: Flash cook spiced baby corn

Mix 2 tsp each (chili, dhania powders),

Stuff & cook ivy gourds

Mix 1C (100g) grated paneer with 1/2tsp

Cook stuffed tomato

In a 2 liter pressure cooker, add 3tsp

Theme: Coat edibles with melted cheese

Mix 125g paneer, 1cup each chopped

Theme: Stir fry paneer with vegetables

Oil with butter/ ghee

Mix 1C grated potato, 1/2tsp each (salt,

Cook edibles shaped into balls

Beat 2 eggs with 1/2C chopped onion,

Cook vegetables filled with egg

Mix 250g paneer chunks, 2tsp oil, 1tsp

Grill spiced paneer

Soak 1C chickpeas overnight. Drain. Mix

Cook spiced chickpeas till dry

Flashcook chicken with pepper

Pepper with ginger/ garlic

Soak 1C soya chunks in water till soft.

Flashcook marinated soya chunks

Mix 250g chopped boneless mutton,

Flash cook salted & spiced red meat

Cook & blend tomatoes

Cook & blend broccoli with milk

Cook & blend carrots with water

Cream of Mushroom Soup

Cook & blend mushrooms with milk

Cream of Spinach soup

Cook & blend spinach with milk

In a 2 liter pressure cooker, add, 2C water,

Cook & blend lentils

In a 2 liter pressure cooker, add 3tsp olive

Blend tomato with bread

In a 2 liter pressure cooker, add 1/4C

Cook pasta & vegetables into a soup

Cook & blend potato

In a 2 liter pressure cooker, add 1tsp

Extract flavours into a liquid

Cook chicken in stock

Water with stock

Egg Drop noodle soup

In a pressure cooker, add 1/4cup chopped

Cook raw eggs in hot soup

Can filter out solids for a clear soup

In a 2L pressure cooker, add 1C (100g)

Cook vermicelli with pickle