Cabbage subji for Roti #OPOS

We  get cabbage in all the season, but  in winter we get very fresh , without worms. I  love to cook varieties  with varieties  in winter .Today I prepared   subji with cabbage  for Roti in #OPOS  method, This  method is healthy , clean and  fast  and easy to follow if  we  understand the  technic .We can use this side for dosa, roti also.
Ingredients:
 Cabbage  - 3 cups
 Onion -- 2   finely chopped
Tomato -  2   finely  chopped
 Sambar powder -  1  1/2 tsp
Salt - to taste
Turmeric powder - 1/2 tsp
Curry leaves, coriander leaves for garnishing
 Kadugu for tadka

 Method :
             In  a  3l pressure cooker add  2 tsp of oil, 2 stp of water  , add the  onion  and tomatoes in the first layer half half , then  spread   finely cut cabbage in the second layer  on top of  this   spread sambar powder, turmeric powder, salt ( i didnt add  garam masala ..optional)  close the lid and cook for 2 whistles, allow the  steam to settle , open the lid and garnish with coriander and curry leaves . This subji is very tasty   with  roti, dosas .

# OPOS Venpongal

Margazhi month  .. What a divine month!! Lord Krishna  said , Maadhangalil naan margazhi!! Even scientist   confirmed  in  this  month   we have  more ozone layers , our ancesters  found this and  woke early morning  draw  big  kolam/rangoli on the  enterance  and in temples  also  we can see  poojas  even from  early morning , music  season in december .Also we can get hot hot divine venpongal as prasadam from the  temple , what  a taste !!

Ingredients :
Raw rice  -  1  cup
Moong dal - 1/3  cup
 Jeeragam - 2 tsp
Milagu  - 2 tsp
 Salt   - to taste
Little  hing
 Curry leaves   for tadka
Cashew  - 10
Ginger - 1/2 inch ( cut  into very small pieces)
Chilli - 2 ( optional)
Method :
              In a  kadai dry roast ( just to get warm-- kai porukkum  soodu - for flavour) rice and dal. In a  3 lt  cooker  add the  rice and dal mix  add   required water ( usually I add   raw+dal mix  : water  = 1 : 4 )
Then only we get good mashy texture  pongal. CookPongal   for   4  whistle ,  allow the steam to settle   ,Open the lid and  salt, raw  ginger pieces  , then in kadai add ghee  , add milagu, jeeragam , curry leaves  allow to splutter and   roast cashews  ,pour  them on the pongal , mix and  mash  thoroughly. Now    we have    tasty aroma filled  venpongal ready .

#OPOS Lemon Pickle

We  use / prepare varieties of pickles  Without pickle  our  meals  will not be complete. Now we get plenty of fresh juicy lemons   in this season. We  prepare varieties  of dishes  with lemon, This  pickle   is  enough we can eat roti/ parathas/ rice  dosa/ upma.
Today i prepared in a easy, healthy  method #OPOS,
Ingredients:
Lemons - 5 tp 6 - 500 gms
Salt - 4 to 5 tsp
Red chilly powder - 5 tsp
Hing - 1 tsp
Turmeric powder - 1 tsp
 Dry roasted methi powder - 1 tsp
 Gingelly oil - 1/4 cup
Jaggery - 3 tsp

Method :
 In a 3 L cooker pour oil  then  layer the lemon pieces  top of that add the ingredients and close the lid and cook for 2 whistles / 5 mins  , release the  pressure manually   and mix  the pickle . Thats all . Pickle is ready to serve .Store in glass container , we can use  this as side dish for roti. parathas, rice  , upmas  etc. 

Orange peel pachadi

We usually throw away the orange  peel after consuming the fruit , But  that peel contains more vitamins and minerals.
We can make pickles, pachadi using  the peel. We get orange color  citrus nagpur orange fruits in abundance , We can use the peel by drying them in sun shine/ sun shadow   , along with rose petals,  and more  things  can use as face scrubbers, we can enjoy "Arusuvai " with this pachadi .
Ingredients:
 Orange peel - 1 cup ( cut into small bits)
 Oil - gingelly oil  - 5 tsp
Sambar powder - 1 tsp
Salt - to taste
 hing - a pinch
Jaggery - 1 tsp 
 Dry roasted methi seeds  powder - 1/2 tsp
Turmeric powder -  1/2 tsp
 Tamarind juice - 1/2 cup
 Kadugu - 1/2 tsp for tempering

Method :
     In kadai  add the gingelly oil, put kadugu and temper , then add the orange peel and roast for  3 mins , then pour  tamarind juice add the other ingredients - salt, turmeric powder, sambar powder, hing ,jaggery powder  boil till   to the required consistancy.Tasty  orange peel pachadi ready.

Bottlegourd subji #OPOS

Bottle gourd  is a  winter  vegetable  with pots of water content , we can use for weight reduction ,
 For health improvements like : Jaundice (leaf juice), Diabetes, Obesity, Constipation, Acidity, Skin Condition, Stops Premature Aging, Swelling (if taken at noon), Insect Bites (leaf) and Anemia (Iron). It also combats Parasites or Intestinal Worms, Insomnia, Depression, Improve Memory, Cold/Cough/Sinus, Asthma, Fever, Colic Pain and Ulcer.
Women suffering from reproductive issues such as PMS, PCOS, water retention, Hype or Hyper thyroid, Leukorrhea and Infertility (female egg), can also take this vegetable and the flower of the plant. Again best taken during lunch. Avoid after pregnancy as in pregnancy the chances of water retention is high.

It is a tasty vegetable too , we can prepare koftha, simple kootus, subji etc ,
Today I prepared simple  subji for  roti:
Ingerdients :
Bottle gourd- suraikai -  4 cups
 Onion - 1 cup finely chopped
 Tomato - finely chopped - 1 cup
Sambar powder - 1 tsp
Salt - to taste
Turmeric powder - 1/2 tsp
Oil- 1 tsp
 Jeera - 1/2 tsp
Coriander leaves for garnishing

Method : In a  3 lt cooker , add oil  , jeera  then in the next layer add onion  and tomato half, half  portions. In the third layer add the  chopped bottle gourd pieces   , on top of this add turmeric powder, sambar powder, salt  and close the lid and cook for 2 whistles or 5 to 6 mins . Then after the steam settled down open the lid  , mix thoroughly and garnish with fresh coriander leaves . Tasty , healthy subji ready in 6 mins,

Mixed vegetable subji for Phulka #OPOS

We get   fresh fresh vegetables and fruits   during  winter season.  We love to buy  more vegetables and prepare varieties  with them .To day I prepared mixed  vegetable  subji in # OPOS method  in jiffy in 7 mins , # OPOS  is an healthy, cleanest ,  fastest  cooking method   if we use  in correct way .
 Ingredients :
Mixed vegetables - 2 cups ( cauliflower florets , cabbage , carrot, peas, didnt  use potatoes)
Onion - 3 finely chopped
Tomato - 2 finely chopped
Red chilly powder  - 1/2 tsp(  For color)
Sambar powder - 1 tsp ( acc to taste )
Turmeric powder - 1/2 tsp
Jeera - 1/2 tsp
Salt  - To taste
Oil - 2 tsp
Coriander leaves - for garnishing

Method :
 In 3 lt  cooker , first add oil , jeera add in
 1 st layer  put the onion in half  and tomatoes in other half 
2 nd layer : add  all the vegetables
3 rd layer : add the spices ( sambar powder, red chilly powder, sale, turmeric powder )
Add 2 tsp of water  side ways in the cooker  , close the lid and cook for  2 whistles , Allow the steam to settle down, Open the cooker  mix thoroughly and sprinkle the fresh coriander leaves and serve hot with phulks. It is  getting in just7 mins , no need to  turn the  contents whether it charring,,,,,,, Yummy  delicious  healthy  subji ready  in 7 mins

Aval pori Laddu #OPOS

#OPOS AVAL LADDU : My mil is doing" Narayaneeyam " paaraayanam with her groups , She wants sweet prepared with aval for tomorrow's neivedhyam . Usually we do aval payasam , aval puttu , avalkesari, vella aval , aval burfi . This time I want to do a special new neivedhyam ... a flash came , why dont we try aval pori laddu , yes immediately gone to the porikadalai shop and bought aval pori ( which is available now a days only)
,Aval pori - 1 cup
Jaggery - 1/2 cup
Ghee - 3 tsp
Cardamom - 2
Grind in mixie till it mixes well , take it out and make laddu ..
Wow , neivedhyam done to our Krishnar first at 9:00p.m , tomorrow will prepare in large quantity for the group Paaraayanam , neivedhyam and to distribution to the ladies too

mooli greens subji (Mullangi leaves subji) by # OPOS method

Winter  season is  a great gift for us to get     very fresh  vegetables and greens , I love to make varieties   with those  fresh vegetables and fruits . Yesterday I saw mooli /Radish  with greens ,Wow   what a fresh leaf  !!!, planned to make subzi using with that Fresh leaves , ofcourse it is   good for health. Usually I make this  using open pot only. But want to try in easy # OPOS method  by layering in correct order and  cooking  with  finite  time. No need  to turn/ watching the pot .. , kinda vendaam , kilara vendaam , just layer correctly and   off the cooker incorrect time , getting the  perfect taste , well cooked , healthy dish

When  the cooker  opened :

The  above pic  is : After  mashes the greens and  replaced the potato pieces


Ingredients:
 Mooli leaves - nearly 4 cups ( washed thoroughly and cut finely - need not   cut  finely because we are going to mash it by the blender )
Onion - 2  finely  cut
 Tomato - 2 finely cut
Potatoes - 3  cut medium size 
red chilly powder - 1/2 tsp ( according   to taste)
Salt - to taste
 Ginger , garlic paste - 1/2  tsp
Turmeric powder - 1/2 tsp
Oil - 2 tsp
 Jeera - 1 tsp ( for tadka)
Water - 2 tsp
 Method:
 Take a 3 L cooker , put 2 tsp oil put jeera , in the second layer spread tomatoes  in half the portion and onions in another  half of  the portion side by side , in the third layer - spread GG paste, red chilly powder , salt , turmeric powder  in the 4 th layer -  spread potatoes , in 5 th layer  spread  the mooli leaves , add  2 tsp of water by the side of the cooker without disturbing the layers , close the lid  and cook for 3 whistles ,Allow the steam to settle down. Then carefully take the potato pieces  out   and mash the greens  with mixie or hand blender , then again put the potato pieces . This takes  only  7 mins  to complete  the whole process of cooking , and   yummy side dish ready ,

Brinjal Rasavangi

Karthigai Pori

In the Tamil month of Karthigai  with  Pournami and Karthigai star , we celebrate  Maha Karthigai  celebration.We all know the story behind this .In our  house  all enjoy  all the   celebrations, this   Function/celebration is  a special  one, because   we lit the lamp a lot  and  place it around the house and  in the doorstep with maavu kolam( ezhai kolam) , The  whole atmosphere  becomes  divine .We prepare nei pori urundai , aval pori urundai , vella adai, appam for neivedhyam. My mil prepared Ragi adai for neivedhyam both karam and sweet version , but  nobody will touch that except myself anf FIL, so I changed  and started to prepare my mother's  side  sweet adai made by Rice , dal , jaggery , coconut .Prepared items should be consumed by the family members , if it is  not , then it will be waste , So  i changed
 Ingredients:
  For  Nel pori  urundai:
 Nel pori - 1 cup ( we can purchase  from the   porikadalai shop  ) then sieve  and take it  clean
 Jaggery  - 1/4 cup ( paagu vellam )
 Dry ginger powder - 1 tsp (Sukku powder)
Thil  - 1 tsp (Ellu )
Elaichi powder - 1/2tsp
 Grated coconut  - 1/4 cup( Usually we  cut  coconut  very very thin slices  and add  to the   jaggery syrup , my husband dont  like  coconut slices in paagu, so  added  grated coconut )

 Method:
    First take  jaggery in a kadai and add little water to soak and allow to boil , then filter to make the syrup dist, sand free.
Then after washing the kadai add the filtered  jaggery water. coconut, elaichi powder, dry ginger powder , thil  and boil till  to the consistancy of  uruttum padham / stone stage .Remove from fire and  add the cleaned pori  and mix thoroughly and make balls. Tasty  nel pori is ready
For  Aval  pori urundai :
 Aval pori  - 1 cup
 Jaggery  - 1/4 cup
Coconut  thin slices - 1/4 cup
 Dry ginger powder (sukku powder - 1tsp
Thil ( ellu) - 1 tsp
 Elaichi powder - 1/2 tsp

Method :
Sieve the pori and  make it  dust/ sand free. Also make the jaggery dust and sand free  by  adding little water , heat it till dissolve  the jaggery completely and filter it .In kadai add the jaggery water, thil, coconut, sukku powder , elaichi powder  and make  thick syrup(  ketti paagu Padham ).Then add the pori into the syrup and  make balls, You can smear little ghee in both the palms and make   the  balls easily.

Tomato kurma - no onion, garlic

This recipe  is  shared by my friend , actually I use to prepare tomato kurma with onion, garlic , ginger  During the  festive, fasting time   we will not use onion/garlic in our food.That friend shared  this  recipe  which is tasty one  we can use as side dish for  chapathi, idly , dosai and poori .I prepared using this in #OPOS method .
Ingredients :
Tomato - 4 ( grated )
Salt - to taste
Turmeric - 1 pinch
Sambar powder - 1 tsp ( or   can use  red chilli powder , coriander powder )
Hing - a pinch
For Tadka
Oil - 3 tsp
 Jeeragam - 1/2 tsp
Bay leaf  - 1
Cardamom / Elakkai - 1
 Fresh Coriander leaves - for garnishing
To grind
 Coconut - grated -1/2 cup
 green chilly - 2
ginger  - 1/2 inches

 Method:  
 First grind   the items given "To Grind" and keep it aside . In a  3 L cooker add 3 tsp of oil , bay leaf , jeeragam , cardomom  then add the tomatoes ( grated / ground ), then on top layer ground coconut , chillies, ginger mixture , on top layer sambar powder, salt, turmeric powder, hing  close the cooker with lid and cook for  3 whistles . After the steam settled down  open the cooker , garnish with fresh coriander leaves. Tasty tomato kurma ready .
Important : First we should  check whether cooker is working good and  giving whistles ( standardising  the cooker ). If  it is  not whistling , then  off the cooker  in 10 mins.