OPOS Mini
OPOS Mini
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!
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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!
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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.
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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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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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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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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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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
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
Replace/ Supplement
Paneer with tofu/ sausages
Tomato with capsicum or other hollowed
out veggies
Garam masala with your favourite spice
mix
Tips:
Use medium/ small tomatoes.
Serve as starter/ simmer in curry as
koftas.
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Fondue
Swiss Cheese Dip
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
Replace/ Supplement
Paneer with marinated paneer/
mushroom / tofu/ soaked soya chunks
Carrot/ capsicum with your favourite
vegetables.
Garam masala with your favourite spice
mix
Kasoori methi with your favourite dried
herbs.
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Kofta
North Indian dumplings
Replace/ Supplement
Potato with other starchy vegetables
(banana, yam etc.)
Potato with paneer/ soya chunks
Carrot with non-watery veggies
Garam masala with your favourite spice
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
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
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
Replace/ Supplement
Mustard oil with your favourite oil
Chickpeas with desi channa/ other whole
legumes
Garam masala with your favourite spice
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.
Replace/Supplement
Chicken with other meats/ soya chunks/
mushroom/ paneer
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Soya Tikka
N.Indian grilled soya chunks
Replace/ Supplement:
Soya with paneer/ tofu/ sausage/ seafood
Garam masala with your favourite spice
mix
Oil with butter/ ghee
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
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
In a 2 liter pressure cooker, add 3tsp
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.
Replace/ Supplement
Butter with your favourite oil
Onions with shallots
Garam masala with your favourite spice
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
In a 2 liter pressure cooker, add 3tsp
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.
Replace/ Supplement
Broccoli with cauliflower/ zucchini other
veggies
Butter with your favourite oil
Milk with stock
Tips:
Add more or less milk to vary consistency
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Carrot Soup
In a 2 liter pressure cooker, add 3tsp
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.
Replace/ Supplement
Carrots with other veggies
Butter with your favourite oil
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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Replace/ Supplement
Button mushrooms with other mushroom
varieties/ other veggies
Butter with your favourite oil
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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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
Replace/ Supplement
Mung dal with your favourite lentils/
sprouts
Water with stock
Garam masala with your favourite spice
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
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
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
In a 2 liter pressure cooker, add 3tsp
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.
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
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.
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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Replace/ Supplement
Carrot/ capsicum with your favourite
veggies
Water with stock
Soy sauce with your favourite sauce
Tips:
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Breakfast
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Achari Semia
Indian 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
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
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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Replace/ Supplement
Wheat grits with other cereal grits/ bulghur
Beans/ carrot with your favourite vegetables
Oil with ghee/ butter
Garam masala with your favourite spice mix
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.
Replace/ Supplement
Rice idiappam with other dried idiappam
varieties
Onion with shallots
Tips:
Ensure idiappam is soft after soaking
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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
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
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.
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
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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Ragi Koozhu
Tamil Red millet porridge
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Rava Upma
Tamil Grits porridge
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
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
Replace/ Supplement
Rava with other roasted grain grits
Water with stock
Tips:
Vary quantity of water to vary texture
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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.
Replace/ Supplement
Potato with your favourite vegetables
Garam masala with your favourite spice mix
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
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
Replace/ Supplement
Onions with shallots
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
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
Replace/ Supplement
Basmathi with millets/your favourite rice
variety
Carrot/ beans/ with your favourite
vegetables
Garam masala with your favourite spice
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
Replace/ Supplement
Basmathi with your favourite rice variety.
Onions with OPOS onion paste/ fried
onions..
Chili pwdr with slit chili/ pepper pwdr.
Garam masala with your favourite spice
mix.
Ghee with butter/ your favourite oils.
Water with more stock.
Tips
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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
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
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.
If overcooked, cook less
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Kiribath
Srilankan milk rice
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
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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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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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
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
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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
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.
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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
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
Replace/ Supplement
Macaroni with your favourite pasta
Water with stock / milk (milk curdles if
pasta/ butter has salt!)
Cheddar with your favourite cheese
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
Replace/ Supplement
Butter with olive oil
Pepper with chili flakes/ ch chilies
Macaroni with your favourite pasta
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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Cook
pasta
and
sauce
together
Replace/ Supplement
Olive oil with your favourite oil
Green chilies with chili flakes/ pepper
Macaroni with your favourite pasta
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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Cook
pasta
in
spinach
Replace/ Supplement
Macaroni with other dry pastas
Spinach with your favourite edible greens
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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Replace/ Supplement
Butter with your favourite oil
Chili flakes with fried sun dried chilies
Macaroni with your favourite pasta
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
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
If undercooked, cook longer/ do not
release pressure.
Use deseeded tomatoes for a smoother
sauce.
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Penne Arrabbiata
Angry sauce pasta
Replace/ Supplement
Olive oil with your favourite oil
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.
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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
Replace/ Supplement
Macaroni with other pastas
Coconut milk pwdr with milk pwdr/ nut
paste
Cheddar with your favourite cheese
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
Replace/ Supplement
Macaroni with other pastas
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
Replace/ Supplement
Macaroni with other pastas
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.
If overcooked, cook less
Let pasta rest 10 minutes after cooking.
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Pasta Achari
Indian pasta with pickle
Replace/ Supplement
Macaroni with other pastas
Mango thokku with your favourite pickle/
thokku/ curry base
Green peas with other fresh legumes/
veggies/ seafood/
Tips
If pasta is under cooked, cook longer.
If overcooked, cook less
Can mix in cheese/ cream.
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Replace/ Supplement
Macaroni with other pastas
Masala curry base with your favourite
OPOS curry bases/ leftover curries
Soya with green peas/ paneer/ mushroom
Tips
If pasta is under cooked, cook longer.
If overcooked, cook less/ release pressure
Can mix in cheese/ cream/ coconut milk
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Rava Pulao
Grits & vegetable casserole
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
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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Replace/ Supplement
Vermicelli with noodles/ pasta
Biriyani masala with your favourite spice
mix
Carrot/ beans with your favourite
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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Thakkali Sadham
Tamil Tomato Rice
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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Tahiri
Allahabad Vegetable Biriyani
Replace/ Supplement
Potato with other starchy vegetables
Peas with Soya chunks/ Paneer/ tofu/
mushrooms/
Cauliflower with your favourite veggies
Garam masala with your favourite spice
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
Replace/ Supplement
Vermicelli with noodles/ pasta
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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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
Replace/ Supplement
Basmathi with other rice varieties
Carrot/ beans with your favourite
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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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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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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& marinate
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Achinga Mezhugupuratti
Kerala long beans stir fry
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
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
Replace/Supplement
Onions with shallots
Garam masala with your favourite spice
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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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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Replace/ Supplement
Cauliflower with your favourite nonwatery vegetables
Garam masala with your favourite spice
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
Replace/Supplement
Mung with Masoor/ Tuvar dals
Soaked dal with cooked dals/ sprouts
Garam masala with your favourite spice
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
Replace/ Supplement
Onions with shallots
Sesame oil with your favourite oil
Tips:
Add more/ less tamarind/ tomatoes vary
sourness.
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Dosakaya Pappu
Telugu cucumber - lentil stew
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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Replace/ Supplement
Onion with shallots
Eggplant with your favourite fleshy, non
watery veggies
Sambar powder with your favourite spice
mix
Tips:
Prefer egg sized brinjals.
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Erisseri
Kerala vegetables with roasted coconut
Replace/ Supplement
Thenga molaga podi with grated &
roasted coconut
Squash with your favourite vegetables
Tips:
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Foogath
Anglo Indian dry curry
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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Gobi Palya
Kannadiga cauliflower stir fry
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.
If undercooked, cook longer/ do not
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
Replace/Supplement
Eggplant with other fleshy vegetables
Sambar powder with your favourite spice
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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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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Replace/ Supplement
Sambar powder with your favourite spice
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
Replace/ Supplement
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Kaara Kulambu
Chettinad hot & sour stew
Replace/ Supplement
Garlic with your favourite veggies
Shallots with onions
Sambar powder with your favourite spice
mix
Tips:
Can add sun dried veggies
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Kaara Chutney
Chettinad spicy dip
Replace/ Supplement
Onions with shallots
Asafoetida with your favourite spice mix
Sesame oil with your favourite oil
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
Replace/ supplement
Potato with your favourite starchy veggies
Asafoetida with your favourite spice mix
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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Kadala Kari
Kerala's Channa masala
Replace/supplement
Onion with shallots
Garam masala with your favourite spice
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
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
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Keera masiyal
Tamil spinach mash
Replace/ Supplement
Spinach with your favourite edible greens
Coconut oil with yr favourite oil
Asafoetida with your favourite spice mix
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
Replace/ Supplement
Spinach with your favourite edible greens
Coconut oil with your favourite oil
Cumin with your favourite spice mix
Pepper with chili
Tips:
Serve with hot rice & pickle
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Kumbakonam Kadappa
Tamil rich lentil stew
Replace/ Supplement
Potato/ carrot with other veggies
Cashew with other nuts/ seeds
Garam masala with your favourite spice
mix
Tips:
Can mix in coconut milk, lemon juice
before serving.
Mix in water to the consistency you like.
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Kuruma Base
South Indian nutty coconut mother 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
bottom of the cooker.
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)
Replace/ Supplement
Mango pulp with other fruit pulp
Coconut with coconut milk
Cumin with your favourite spice mix
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
Replace/ supplement
Garam masala with your favourite spice
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
Replace/ Supplement
Chilies with your favourite veggies/ meat
Garam masala with your favourite spice
mix
Tomato with 2tsp tamarind paste
Peanut/ sesame with other nuts/ seeds.
Tips:
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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.
In a 2 liter pressure cooker, add 4tsp oil,
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.
Replace/ Supplement
Mushrooms with your favourite veggies
Oil with butter/ ghee
Garam masala with your favourite spice
mix
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Masolu Base
Konkan's coconut sauce
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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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Replace/ Supplement
Tomato with your favourite veggies
Garam masala with your favourite spice
mix
Coconut oil with your favourite oil
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
Replace/ Supplement
Papad with spiced lentil powder/ soaked &
ground lentils/ nut powder/ gram flour
Onions with shallots
Sambar powder with your favourite spice
mix
Tamarind with your favourite souring
agent
Tips
Translation Copy
Translation Copy
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
Cumin with your favourite spice mix
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
Replace/ Supplement
Snakegourd with your favourite vegetables
Mung dal with other cooked lentils
Coconut paste with coconut milk powder
Coconut oil with your favourite oil
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
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
Replace/ Supplement
Shallots with onion
Sambar powder with your favourite spice
mix
Jaggery with sugar
Sesame oil with your favourite oil
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
Replace/ Supplement
Potato with your favourite vegetables
Chili with chili powder
Turmeric powder with your favourite
spice mix
Tips:
Can add onions/ tomatoes for a richer
stew
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Pooshinikka Sambar
Tamil Sour lentil stew with winter melon
Replace/ Supplement
Tamarind pulp with other sour fruit pulp
Sambar powder your favourite spice mix
Tuvar dal with other lentils
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Translation Copy
Puzhukku
Kerala's tuber - legume curry
Replace/ Supplement
Yam, banana,.. with your favourite starchy
veggies
Mung sprouts with other sprouts/ soaked
whole pulses
Turmeric powder with your favourite
spice mix
Tips:
1. Can add chopped shallots/ garlic
2. Vary cut size of veggies to balance
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Rasvangi
Tanjore Marathi eggplant sour stew
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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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
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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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Saagu
Karnataka's coconut stew
Replace/ Supplement
Beans/ carrots with your favourite veggies
Cashew with other nuts
Garam masala with your favourite spice
mix
Tips:
Coconut milk curdles on cooking.
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Salna Base
Tamil Muslim coconut sour 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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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
Replace/ Supplement
Soya with paneer/ tofu/ mushroom/
marinated meats
Garam masala with your favourite spice
mix
Coconut milk with cream/ milk/ coconut
paste/ nut paste
Tips:
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Sundal
Tamil spiced legume salad
Replace/ Supplement
Channa dal with your favourite pulses
Asafoetida with your favourite spice mix
Tips:
Can mix in bottled tadka, ch mango, lemon
juice, ch chilies.
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Tambli
Konkani yogurt dip
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
Replace/ Supplement
Onion with shallots
Garam masala with your favourite spice
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
Replace/Supplement
Eggplant etc with your favourite veggies
Sambar powder with your favourite spice
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
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
Replace/ Supplement
Coconut oil with your favourite oil
Beans/ carrot with your favourite veggies
Turmeric powder with your favourite
spice mix
Curry leaves with fresh/ dried herbs
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Ulli Theeyal
Kerala roasted onion-coconut curry
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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Translation Copy
Replace/ Supplement
Potato with other starchy veggies
Sesame oil with your favourite oil
Sambar powder with your favourite spice
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
Replace/ Supplement
Onions with shallots
Garam masala with your favourite spice
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
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
Replace/ Supplement
Okra with your favourite vegetables
Sambar powder with your favourite spice
mix
Yogurt with 1tsp tamarind paste
Sesame oil with your favourite oil
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
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
Translation Copy
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
Translation Copy
Chicken Salna
Tamil nutty chicken curry
Replace/ Supplement
Chicken with other protein (Paneer/ soya/
mushroom, mutton mince..)
Peanuts with roasted gram/ other roasted
nuts/ seeds
Garam masala with your favourite spice
mix.
Tips:
Dilute with more water/ stock if needed.
Can mix in bottled tadka.
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Dalcha
Dakhni Muslim Protein Stew
Replace/ Supplement
Channa dal with other lentils
Mutton with chicken
Garam masala with your favourite spice
mix
Water with stock.
Tips:
If undercooked, cook longer.
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Translation Copy
Gongura Kodi
Telugu sour chicken curry
Replace/ Supplement
Chicken with other marinated meats/
minced meat
Garam masala with chicken masala/ yr
favourite masala
Gongura with your favourite pickle
Sesame oil with your favourite oil
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
Replace/ Supplement
Fish with other protein (Paneer/ soya/
mushroom, prawn, meatballs..)
Fish masala with your favourite spice mix
Tamarind with other souring agents
Tips:
Dilute with more water/ stock if needed.
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
Replace/ Supplement
Fish with other seafood/ mushroom/
paneer/ Tofu
Onion with shallots.
Tips:
Let fish marinate for a deeper flavour
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Meen Molagittadhu
Kerala peppery fish stew
Replace/ Supplement
Fish with other protein (Paneer/ soya/
mushroom, prawn, meatballs..)
Turmeric powder with your favourite
spice mix
Tamarind with fish tamarind/ other
souring agents
Water with stock.
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Tips:
Do not use over 1 thick fish.
Dilute with more water/ stock if needed.
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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.
Replace/ Supplement
Shallots with onions
Coconut oil with your favourite oil
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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Replace/ Supplement
Fish with other protein (Paneer/ soya/
mushroom, prawn, meatballs..)
Turmeric powder with your favourite
spice mix
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Achari Subji
Vegetables cooked 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
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
Replace/ Supplement
Potato with other starchy vegetables
Garam masala with your favourite spice mix
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
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
Replace/Supplement
Potato with other starchy veggies
Capsicum with your favourite veggies
Garam masala with your favourite spice mix
Kasoori methi with fresh/ dried herbs
Tips
1. If undercooked, cut into smaller chunks/
cook longer
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Aloo Muttar
Potato peas curry
Replace/ Supplement
Potato with starchy veggies
Peas with sprouts/ fresh pulses
Garam masala with your favourite spice mix
Raw onion/ ginger-garlic paste with OPOSed
onions/ ginger-garlic paste.
Tips:
If potatoes are undercooked, cut smaller.
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Replace/ Supplement
Potato with yam/ banana/ other starchy
veggies
Garam masala with your favourite spice mix
Peas with paneer/ tofu/ sausage/ soaked
soya/ sprouts
Spinach with any edible greens.
Tips:
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Aloo Posto
Bengal's potato - poppy paste curry
Replace/ Supplement
Potatoes with your favourite non watery
veggies/ meat/ seafood
Mustard oil with your favourite oil
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
Replace/ Supplement
Raw Potatoes with deep fried potatoes/
other tubers
Tomato with dry mango powder
Garam masala with your favourite spice mix
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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Ambol
Bengali sweet & sour fruit curry
Replace/ supplement
Mango with your favourite sour fruit
Turmeric with your favourite spice mix
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
Replace/ Supplement
Eggplant with your favourite fleshy veggies
Chilies with chili powder
Garam masala with your favourite spice mix
Tips
Cook longer to char the brinjals if you desire
a smoky flavour
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Baingan Borani
NW India eggplant yogurt curry
Replace/ Supplement
Eggplant with other fleshy vegetables
Garam masala with your favourite spice mix
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
Replace/ Supplement
Potato with other starchy vegetables
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
Replace/ Supplement
Cabbage with other non watery veggies
Garam masala with your favourite spice mix
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
Replace/Supplement
Purple cabbage with regular cabbage/ your
favourite veggies/ small fish/ prawns
Mustard powder with mustard paste
Turmeric with your favourite spice mix
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
Replace/ Supplement
Whole urad with other whole lentils
Butter with ghee/ your favourite oil
Garam masala with your favourite spice mix
Onion with shallots
Cream with sour cream/ strained yogurt
Rajma with channa dal.
Tips
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Dimer Jhaal
Bengali Egg & Potato spicy stew
Replace/ Supplement
Tomato with other souring agents
Eggs with mutton/ chicken/ fish/ paneer/
fresh legumes.
Potato with other starchy vegetables
Garam masala with your favourite spice mix
Mustard oil with your favourite oil
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
Replace/Supplement
1.Ghee with your favourite fat
2. Garam masala with your favourite spice
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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Gatte Ki Sabji
Rajasthans gram flour pasta curry
Replace/ Supplement
Ajwain with cumin
Ghee with your favourite oil
Garam masala with your favourite spice mix
Tips
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Kadai Paneer
Stir fried cottage cheese
Replace/ Supplement
Paneer with mushroom/ soaked soya
chunks/ marinated chicken
Carrot/ Capsicum with your favourite
vegetables
Garam masala with your favourite spice mix
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
Replace/ Supplement
Squash with your favourite vegetables
Garam masala with your favourite spice mix
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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Replace/ Supplement
Potato with your favourite starchy
vegetables
Sprouts with protein (paneer/ soya chunks/
meats..)
Garam masala with your favourite spice mix
Jaggery with sugar/ other sweeteners.
Tips:
If potato is undercooked, cut smaller/ cook
longer.
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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
Replace/ Supplement
Ghee with butter/ oil
Garam masala with your favourite spice mix
Raw onion with OPOS caramelized onions.
Tips:
Slice mushrooms into two or separate stalk
and head.
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Replace/Supplement
1. Dry red chili with green chilies
2. Garam masala with your favourite spice
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
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Replace/ Supplement
Paneer with non melting cheese/ tofu
Garam masala with your favourite spice mix
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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Replace/Supplement
Oil with your favourite fat.
Onion with shallots.
Dry red chilies with fresh green chilies.
Garam masala with your favourite spice mix.
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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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.
Garam masala with your favourite spice mix.
Cream with sour cream/ thick yogurt.
Tips:
Use tender leaves.
If using dried fenugreek leaves, soak them in
water.
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Replace/ Supplement
Carrot/ beans with your favourite non
watery veggies
Tomato with tomato puree
Garam masala with your favourite spice mix
Mint with your favourite fresh herbs
Oil with ghee/ butter
Onion with shallots.
Cream with milk/ strained yogurt/ coconut
milk.
Tips
Can stir fry briefly after opening.
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Navratan Korma
Nine gems mild stew
Replace/ Supplement
Garam masala with your favourite spice mix
Milk with cream/ thick yogurt/ coconut milk
Tips
1. Can use OPOS caramelised onions
2. Can use your favourite veggies.
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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
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
Replace/ Supplement
Garam masala with your favourite spice mix
Spinach with your favourite edible greens
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
Replace/ Supplement
Onion with shallots
Garam masala with your favourite spice mix
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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Replace/ Supplement
Butter with oil/ ghee
Garam masala with your favourite spice mix
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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Pao Bhaji
Indo - Portuguese Bread & Curry
Replace/ Supplement
Garam masala with your favourite spice mix.
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
Replace/ Supplement
Paneer with any non melting cheese
Tomato with any hollowed out vegetable
Garam masala with your favourite spice mix
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
Replace/ Supplement
Garam masala with your favourite spice mix
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
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Pitla
Marathi Gramflour 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
Replace/ Supplement
Button mushrooms with your favourite
mushrooms
Garam masala with your favourite spice mix
Mustard oil with your favourite oil
Tips
Can add more tomatoes or mix in cream/
thick yogurt for a gravy.
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Sai Bhaji
Sindhi spinach - lentil mash
Replace/ Supplement
Potato with other starchy vegetables
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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Sambharo
Gujarathi crunchy salad
Replace/ Supplement
Carrot/ cabbage with your favourite crunchy
salad veggies
Sesame seeds with crushed peanuts/ other
nuts
Asafoetida with your favourite spice mix
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
Replace/ Supplement
Okra with your favourite vegetables
Cashew with your favourite nuts
Garam masala with your favourite spice mix
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
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
Replace/ Supplement
Radish/ Potato etc with your favourite
vegetables.
Poppy seed powder with your favourite
seed/ nut powder.
Mustard oil with your favourite oil
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
Replace/ Supplement
Garam masala with your favourite spice mix
Jaggery with sugar/ other sweeteners
Garam masala with your favourite spice mix
Oil with ghee/ butter
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
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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Replace/ Supplement
Potato with other starchy veggies
Eggplant with your favourite veggies
Peanut with other nuts/ seeds
Garam masala with your favourite spice mix
Tips:
Cut potato into small chunks and eggplant
into large chunks.
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Achari Gosht
Pickled mutton curry
Replace/ Supplement
Mango pickle with your favourite pickle
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
Replace/ Supplement
Chicken with your favourite marinated meat
Mango pickle with your favourite pickle
Garam masala with your favourite spice mix
Oil with ghee/ butter
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
Replace/ Supplement
Olive oil with your favourite oil
Cumin with your favourite spice mix
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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Replace/ Supplement
Mutton with game meat
Amchoor with Kachiri powder/ other
tenderisers ( Papaya paste, pineapple paste
etc)
Mustard oil with your favourite oil
Garam masala with your favourite spice mix
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
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Murg Pasanda
Muglai mild chicken curry
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Mutton Vindaloo
Goan hot & sour mutton curry
Replace/ Supplement
Mutton with other meats/ soya chunks
Garam masala with your favourite spice mix
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
Replace/ Supplement
Garam masala with your favourite spice mix
Red snapper (sankara) with your favourite
fish
Mint/ Cilantro with your favourite herbs
Coconut paste with peanut/ cashew/
almonds etc
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Translation Copy
Rogan Josh
Kashmiri mutton curry
Replace/ Supplement
Mutton with other red meats/ Paneer/
Mushroom/ Tofu
Garam masala with your favourite spice mix
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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Translation Copy
Aam Panna
Marathi Mango drink
Replace/Supplement
Mango with tour favourite fruit pulp
Sugar with jaggery/ your favourite
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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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
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
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Cinnamon Sherbet
Cinnamon infused sugar syrup
Replace/ Supplement
Cinnamon with cardamom/ cloves/ star
anise/ your favourite sweet spices
Sugar with jaggery/ your favourite
sweetener
Cardamom with sweet spices
Sugar with jaggery/ your favourite
sweeteners
Tips:
Stores months without refrigeration
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Dulce De Leche
Spanish milk candy
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
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
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
Replace/ Supplement
Sugar with your favourite sweetener
Mango with your favourite fruit pulp
Ghee with butter
Cardamom with sweet spices
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
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
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Chakkara Pongal
Iyengar ghee- jaggery-rice pudding
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Gajar ka halwa
N.Indian carrot fudge
Replace/ Supplement
Carrot with beetroot / winter melon/ squash
Cardamom with sweet spices
Sugar with jaggery/ your favourite
sweeteners
Milk powder with condensed milk/paneer /
khoya.
Tips:
For a firmer fudge, cook longer or stir & cook
after opening
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Translation Copy
Kaddu ki Halwa
N.Indian squash fude
Replace/ Supplement
Squash with beetroot/ carrot/white pumpkin
Sugar with jaggery/ your favourite
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
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
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
Translation Copy
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
Replace/ Supplement
Milk with water mung dal with your
favourite lentils
Cardamom with your favourite sweet spices
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
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
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
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
Sesame oil with your favourite oil.
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
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Chundo
Gujarathi spiced jam
Replace/ Supplement
Mango with your favourite sour fruits
Jaggery with sugar
Turmeric with your favourite spice mix
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
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
Replace/Supplement
Sesame oil with your favourite oil
Mango with other sour fruits
Turmeric with your favourite spice mix
Salt with jaggery
Tips:
Vary cut size to vary texture
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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
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
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
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
Replace/ Supplement
Eggplant with fleshy vegetables ( zucchini,
squash, gourds etc)
Tamarind with your favourite souring agent
Sambar powder with your favourite spice
mix
Sesame oil with your favourite oil
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
Replace/Supplement
Sesame oil with your favourite oil
Green chilies with soaked dry red chilies
Turmeric with your favourite spice mix
Tips:
Add more oil/ tamarind for longer shelf life
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Orange Marmalade
Citrus fruit preserve
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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Replace/ Supplement
Ripe red chilies with soaked dry red
chilies
Turmeric powder with fenugreek
powder/ your favourite spice mix
Sesame oil with your favourite oil
Tamarind pulp with your favourite sour
fruit pulp.
Tips
1. Use new tamarind for a brighter
colour.
2. Select chilies which are bright & plump
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Podi
South Indian spiced lentil powder
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
Replace/ Supplement
Bittergourd with your favourite veggies
Tamarind with mango powder/ your
favourite souring agent.
Sambar powder with your favourite spice
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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Replace/ Supplement
Sesame oil with your favourite oil
Shallots with onions
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
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TIPS
Can mix in coconut paste/ coconut milk to
make it less tangy.
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Puli Inji
Kerala's Tamarind Ginger 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)
Replace/ Supplement
Green chilies with Sichuan pepper
Sesame oil with your favourite oil
Tip
Can add more spices
Can use your favourite variety of dry red chili
variety/ vinegar/ soy sauce
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Thakkali Thokku
Tamil tomato dip
Replace/Supplement
Sesame oil with your favourite oil
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
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.
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Replace/ Supplement
Garlic with ginger/ your favourite veggies
Sesame oil with your favourite oil
Coriander powder with your favourite
spice mix
Jaggery with sugar
Lemon juice with vinegar/ tamarind paste
Tips:
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Vengaya Thokku
Tamil Onion sour dip
Replace/ Supplement
Onion with shallots
Sambar powder with your favourite spice
mixes
Dry red chilies with green chilies
Sesame oil with your favourite oil.
Tips:
Can add more jaggery to taste
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Prawn pickle
Mangalore catholic prawn pickle
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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.
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.
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.
Replace/ Supplement
Onions with shallots
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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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
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.
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
Replace/Supplement
Mustard with cumin
Sesame oil with your favourite oil
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.
Tips
Lasts a week unrefrigerated and months
refrigerated.
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