Food & Health

Same Base, Two different items


When RK spoke of themes in cuisines around the world on the OPOS FB page, it was just knowledge but it hadn’t become an experience yet. The themes idea just got internalised last week. In the past week, I made OPOS VadaKari and OPOS Kothu Paratha. Both are really easy to make and a huge hit with Krishnan. My mother enjoys the VadaKari but not the Kothu Paratha because essentially she doesn’t like anything that says “roti” or “paratha”.

The recipes I followed are given below.

OPOS VadaKari 

In a 2L cooker, layered as below :
Layer 1: 1tbsp water, 2tbsp oil, a bunch of curry leaves
Layer 2: 1C chopped onions and 2 chopped tomatoes
Layer 3: Two chopped green chillies, 1 TBSP of OPOS Ginger-garlic paste, 1tsp each garam masala powder, Turmeric and fennel powder. Salt to taste.
Layer 4: 2C crushed masala vada that we had made the previous day. The masala vada is essentially dal vada which is made with chana dal, onions and green chillies coarsely ground and then made into round shapes and deep fried.

I cooked on high heat for 4 whistles, released pressure and mashed them coarsely. Added 2 TBSP of Milk powder and hot water to dilute. You can also add coconut milk or just water to dilute it. Ate this with Appams and Malabar Paratha.

OPOS Kothu Paratha

In a 2L cooker, layered as below:

Layer 1: 1tbsp water, 2tbsp oil, a bunch of curry leaves
Layer 2: 1C chopped onions and 2 chopped tomatoes
Layer 3: Two chopped green chillies, 1 TBSP of OPOS Ginger-garlic paste, 1tsp each garam masala powder, Turmeric and Amchur powder (dry mango powder). Salt to taste.

Cooked on high heat for 6 whistles. Released pressure. Mixed it with finely chopped leftover rotis and shredded cheese. Tastes awesome.

Now do you see how both have the same base ? Its largely onions and tomatoes plus some spice powders (fennel in the case of Vadakari and Amchur in the case of Kothu Paratha) and if you add fritters it becomes Vadakari and if you add chopped rotis or parathas it becomes Kothu Paratha. That’s the magic which OPOS has enabled, by letting folks like me who are functional cooks to look behind the curtain of gourmet food. Till OPOS came our way Krishnan and I have eaten VadaKari ONCE at Vashi in 1997 at some roadside eatery. It had slowly disappeared from the eateries in Chennai and I had never heard of it till I met Krishnan. Similarly Kothu Paratha sounds exotic, but is actually super simple to make! Both help you reuse left overs after a makeover :).

Note – OPOS, OPOS logo, One Pot One Shot & Flash cooking are registered. Please learn the methodology by becoming a part of the FB page – OPOS Support group or buy the book OPOS Cookbook, 5 minute magic on Amazon. Please use this link if you are buying the book on Amazon. As an Amazon affiliate I will get a small commission on your purchase that gets passed on to ShikshaDaan

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