Cover page of the original book available at Amazon.com.

This ebook
is a compilation of recipes rewritten in OPOS.
Disclaimer 5

Introduction: 7

Standardisation- The Key to OPOS Magic 9

Lesson 1: Standardise your equipment 10

Lesson 2: Standardise the technique of Pressure Baking. 10

Why is a Pressure Cooker mandatory? 11

Can't OPOS techniques work in open pot cooking? 11
Why is OPOS limited to 2L & 3L pressure cookers? 11

Extending OPOS to all Pressure Cookers, electric or manual. 12

Guidelines for using non-OPOS cookware 14

Abbreviations: 15

Spice levels 16

Staples 17
Recommended equipment and standard templates: 18
Dilution: 19

Making Curry pastes: 19

Using Curry Pastes 19

Common problems and fixes 20

SOUPS 21
SOPA DE CAMARÃO (Prawn Soup) 21
SOPA DE CAMARÃO E BATATA (Prawn Soup with Potatoes) 21
CALDO DE GALINHA (Chicken Broth) 21
SOPA GROSSA (Goan-style Minestrone) 22
CALDO VERDE (Spinach Soup) 22
SOPA DE REPOLHO (Cabbage Soup) 22

FISH 23
CALDINHO (Mild Fish Curry) 23
CALDINHO DE LEGUMES (Mild Vegetable Curry) 23
CALDEIRA (Mild Fish Curry) 24
CARIL DE PEIXE (Fish Curry) 24
AMBOT TIK (Hot & Sour Fish Curry) 25
PEIXE Ã PORTUGUESA (Portuguese style Fish Curry) 25
BARRADA DE PEIXE (Daman style Fish Curry) 25
 FRITADA DE PEIXE (Fried Fish in Gravy) 26
FILETES ENROLADAS DE CAÇÃO OU RAIA (Rolled Fillet of Baby Shark or Skate Fish) 26
PEIXE RECHEADO COM TEMPERO VERDE (Whole Fish With Green Masala) 27
PEIXE SERRA TEMPERADO (Spiced Whole Kingfish) 27
PEIXE RECHEADOS (Stuffed Fried Fish) 28
SALADA DE CAVALAS SALGADAS (Salted Mackerel Salad) 28
BACALHAU (Portuguese Salt Cod with Dried Beans) 28
CARIL DE CAMARÃO (Prawn Curry) 29
CAMARÃO ‘TIGRE’ FRITO (Fried Tiger Prawns) 29
CAMARÃO COM CEBOLAS (Prawns with Onions) 29
XEQ XEQ (Lobster Curry) 30
CARIL DE CARANGUEJOS (Crab Curry) 30
CARANGUEJOS RECHEADOS (Stuffed Crab) 30
AMEIJOAS COM COCO (Clams with Coconut) 31
LULAS GUIZADAS DO ALGARVE (Portuguese style curried squid) 31
LULAS RECHEADAS (Stuffed squid) 31

CHICKEN 32
ESTEW Ã MARIA FELICIA (Maria Felicia’s Chicken Stew) 32
CARIL DE GALINHA (Chicken Curry) 32
XACUTI DE GALINHA (Chicken Curry) 33
GALINHA Ã ALZIRA (Alzira’s Chicken) 33
GALINHA PICANTE Ã ANGELA MERICIA (Angela Mercia’s Spicy Chicken) 34
GALINHA CAFREAL (Barbecued Chicken) 34

MUTTON & BEEF 34

XACUTI DE CARNEIRO (Mutton Curry) 34
PAO RECHEADO COM CARNE PICADA (Stuffed Mince Loaf) 35
CARNE PICANTE COM BATATA- DOCE (Savoury mince with Sweet Potatoes) 35
CASSEROLE DE CARNE (Baked Savoury Mince with Potatoes) 36
BOLINHAS DE CARNE EM CARIL VERDE (Meatballs in Green Curry) 36
CARIL DE BIFE (Curried Beef) 37
BIFE Ã PAIS DE GOA (Goan Country-Style Beef) 37
BIFE BAFAD (Thick Beef Curry) 37
ENROLADOS DE BIFE (Beef Rolls) 38
GUIZADO DE LINGUA (Stewed Tongue) 38
LINGUA ASSADA EM POTE (Pot Roasted Tongue) 39
ISCAS (Stir Fried Liver) 39
FIGADO COM CEBOLAS (Liver with Onions) 39

PORK 40
VINDALHO DE PORCO (Spicy Pork Curry) 40
SARAPATEL (Spicy Curry of Pork and Liver) 40
 CABIDELA (Curried Pigling) 41
AADMAAS (Meat Bone Curry) 41
PEET- ACHEM MAAS (Savoury Pork Stew) 41
CARNE DE PORCO EM ‘MARINADA BRANCA’ (Pork with Feni) 42
TAMREAL DE PORCO (Pork Stew) 42
PORCO COM CASTANHAS DE JACA (Pork with Jackfruit Seeds) 42
COSTELETAS DE PORCO EM FENI (Pork Chops in Feni) 43
PÉS DE PORCO TEMPERADOS (Trotters) 43
FEIJOADA (Goa Sausages with Dried Beans) 43

VEGETABLES 43
TAMBADI BHAJI (Savoury Red Amaranthus) 43
FUGAD DE REPOLHO (Savoury Cabbage with Coconut) 44
MERGOL DE QUIABOS (Okra- Goan Style) 44
SUQUEM DE ABÓBORA 1 (Savoury Red pumpkin) 45
SUQUEM DE ABÓBORA 2 (Savoury Red pumpkin) 45
ABÓBORA COM CAMARÃO 2 (Savoury Red pumpkin with prawns) 45
CALDINHO DE ABÓBORA BRANCA (Mild white pumpkin curry) 46
PODOLLIM RECHEADO COM BATATA DOCE (Snake Gourd stuffed with sweet potatoes)
46
BATATA - DOCE PICANTE (Savoury Sweet Potatoes) 47
SUQUEM DE BERINGELAS (Savoury Aubergines) 47
CARATINS PICANTES (Spicy Bitter Gourd) 47
CARATINS RECHEADOS COM BATATA DOCE (Bitter Gourd stuffed with Savoury sweet
potatoes) 48
PREPARADO PICANTE DE JACA VERDE (Curried Tender Jackfruit) 48
MELGOR (Black eyed Beans with Coconut) 48
SORAK (Curry Sauce) 49
AGSAL (Pepper Water) 49

RICE 49
ARROZ COM COCO (Coconut Rice) 49
ARROZ REFOGADO (Baked Rice Pulau) 50
ARROZ DE CAMARÃO (Prawn Pulau) 50
ARROZ Ã PORTUGUESA (Portuguese Style Pulau) 50

DESSERTS 51
FIGADA (Banana Preserve) 51
MANGADA (Banana Preserve) 51
GIRGILADA (Sesame Seed Toffee) 51
CORDEAL (Almond Toffee) 51

MERENDA (Tea time desserts) 52

MERENDA DE BATATA- DOCE (Sweet Potato Merenda) 52
 OHN (Coconut and Green Bean Sweet) 52
ATTOL (Merenda of Bengal Gram) 52
MERENDA DE NACHNI (Ragi Merenda) 53
BANANAS DE MOIRÁ ASSADAS (Baked Bananas) 53

RELISHES, CHUTNEYS & PICKLES 53

SPICED WHITE PRAWNS 53
CHETNIM DE TOMATO (Tomato Chutney) 53
CHETNIM DOCE DE MANGA (Sweet Mango Chutney) 54
MÔL DE CAMARÃO (Prawn Pickle) 54
BALCHÃO DE CAMARÃO - 1 (Prawn Balchao) 54
BALCHÃO DE CAMARÃO - 2 (Prawn Balchao) 55
ACHAR DE LIMÃO DOCE (Sweet and Sour Lime Pickle) 55
ACHAR DE BERINGELAS (Aubergine Pickle) 55
ACHAR DE TENDLIM (Tendli Pickle) 56
ACHAR DE BILIMBINS (Bimblee Pickle) 56

BEVERAGES 56
ORCHATA (Almond Sherbet) 56
XAROPE DE LIMÃO (Lime Sherbet) 57
XAROPE DE BRINDÃO (Kokum Syrup) 57
VINHO DE GENGIBRE (Ginger Wine) 57

Learning to rewrite recipes into OPOS 60

Other OPOS resources 62

Thank You! 63
Disclaimer
This ebook is meant for private circulation to OPOS prime members. These recipes will most
probably work well but please note they are not yet standardised and validated like other OPOS
recipes in books/ app. Over time, OPOStars will cook each of these recipes, tweak them if
needed, validate and back them up with live videos. They will then appear in the OPOSChef
app and in the ‘Best of Celebrity Chefs’ series of cookbooks.

The sole purpose of this book is to guide you into rewriting your own recipes. You will see that
all we have used from the original book are the recipe names and the list of ingredients. The
cooking steps and cooking times are completely different to conform to OPOS specifications. All
the recipes in the book have not been covered, as everything cannot be OPOSed. Only those
recipes that fit into OPOS specifications have been chosen. Please refer to the original book for
a side by side comparison.

Though we have taken all reasonable efforts take to make the material error-free, we will not be
liable whatsoever for errors and omissions, whether such errors and omissions result from
negligence, accident or from any other cause or claims for loss or damages of any kind,
including without limitation, indirect or consequential loss or damage arising out of the use,
inability to use, or about the reliability, accuracy or sufficiency of the information contained in this
book. No part of this book shall be used, recirculated or reproduced in any manner whatsoever
without written permission from the author, except in the case of brief quotations in articles and
book reviews.
Introduction:
Welcome to celebrity Chef rewrites.
Published in 2000, Maria Teresa Menezes’ ‘The Essential Goa Cookbook’ captures the essence
of the fusion cuisine of Goa. With its emphasis on seafood, meat & exotic desserts, with a liberal
sprinkling of tips and helpful hints, it has found a firm place in Goan homes. Rewritten the OPOS
way, it unlocks these classic recipes for everyone.
It is easy to rewrite complex recipes into OPOS once you learn to visualise recipes in your head.
Rewriting is not copying whatever the chef does. The idea is to understand the spirit of the
recipe, use the ingredient list as a starting point and use OPOS techniques to cook everything
together in one single step.
This series of books is planned to help you rewrite celebrity chef recipes easily and create your
own recipes without fear. We track and rewrite over 2 dozen Indian and International celebrity
chefs in real time. These rewrites backed by live videos are compiled in the series of books titled
‘Best of Celebrity Chefs’ available at Amazon.

As long as you have standard equipment and follow the standardised templates, we take full
responsibility for your cooking. Even if you have never heard of these recipes, you can cook
them perfectly at the very first try, by sticking to standardised templates.

Here are a few pointers:

1. The focus is to maximise the inherent taste of food by not overcooking or undercooking.
2. Our goal is not to recreate the exact taste by duplicating the exact combination of select
ingredients the chef has used, but to use these recipes as general guidelines to personalise
them to our taste.
3. Exact ingredients are not easily available and in most cases, do not matter. If unavailable, you
can substitute them with the closest matches.
4. If in doubt, look up the closest recipe in the OPOSChef app. Follow the same template.
5. Use standard quantities. Scale up or down after you have done the recipe successfully.
6. Use the right tool for the job. Prefer a Neo/ a 2L pot for vegetables. Use a CookBot / or an
Electric pressure cooker rice/ dal/porridge/ channa/ rajma dishes.
7. This book is for those who are comfortable with basic lessons. If you have mastered Pressure
Baking and Cold Pressure Frying, you can tackle all these recipes. If you have not, please wait for
the corresponding videos to appear on the OPOSChef app.
8. The key goal of this series of rewrites is to make celebrity chef recipes accessible to everyone.
In case there is a conflict between simplification and following the recipe exactly, we have
veered towards simplification. We suggest you refer to the original book in case you want to
follow the recipes and measures without any change.
9. Keep the big picture in mind. Trust your equipment. Trust the techniques. Cook without fear!

Remember the key points:

 1. Every single vegetable can be pressure baked in 5-6 minutes. We do not prefer cooking
any vegetable beyond 10 minutes. Most seafood, chicken, minced meat recipes follow
the same timings. Tough meats (mutton, beef, pork etc) do not fit into this template.
2. Delicate vegetables (Beans, capsicum, cabbage, cauliflower, broccoli etc.) are never
cooked with rice/ dal/ meats/ channa/ rajma as they turn to mush.
3. We use caramelised/ fried onion as much as possible to avoid the hassle of chopping
and caramelising onions fresh every time.
4. All international recipes usually use much less chillies, salt and spices than we are used
to. You can increase the spice levels to your taste.
5. Move out of your comfort zone. Try new ingredients. That’s the whole idea while
attempting another cuisine.

Try these recipes out fearlessly. If you are stuck or face trouble you can always email
[email protected] or post in OPOS support group with full details and ask for help.
Videos for these recipes will soon appear in the OPOSchef app.

We are constantly looking for aspiring OPOStars. If you have mastered the basics, go live with
any of the recipes and submit your video to the OPOSChef app. All app approved videos get
paid. Depending on the quality of your rewrite and video, you might also become eligible to join
the OPOS Crash course and learn to visualise recipes in your head.
Standardisation- The Key to OPOS Magic
Use of standard equipment and standardised recipes is the secret behind the magic of OPOS.
This is how cooking has been condensed into two lessons you can learn in 10 minutes.
Standardisation guarantees uniform cooking conditions and promises recipes will work the
same way for anyone, anywhere, anytime.

This was never the case in cooking. Let's say the goal is to recreate what your mom cooks.
It is impossible unless we mimic everything. We need to use the same kadai/wok, same heat
source, same ingredients, add them in the same order, stir & cook at the same time, for the
same duration, and stop when she does. This has been the approach to many attempts at
automating cooking – by mimicking human actions.

In theory, this would work, but it is very hard to achieve in practice. It gets even more
complicated when you both are in different places because atmospheric pressure and ambient
temperature also come into play. The only way to ensure you can replicate your mom's cooking
is to ensure that all these variables are eliminated and you both have exactly the same cooking
conditions.

That's what we do in lesson 1. We standardise cooking conditions with the right equipment.
What happens in my pot has to happen in yours, irrespective of where you are on Earth. We use
pressure not to cook faster, but to guarantee similar cooking conditions.

Now, we need to mimic not your mom, but those who make food come alive, without
smothering it with masalas. These are the masters of Stir frying, Tandoori cooking and Grilling.
They have perfected the art of maximising the inherent goodness of food without smothering it
with sauce/ spices. They all do it by cooking food over high heat, for a short time, in its own
juices. These techniques maximise colour, flavour, taste, texture and nutritive value.

We replicate their technique in Lesson 2. This is why we cook food at a very high heat, for a very
short time, in its own juices. To simulate Stir frying, Tandoori cooking and Grilling. We
standardise all recipes based on this technique that we call Pressure Baking.

With a pleasant surprise, we realised these two key breakthroughs are all you need to cook
great food, across cuisines.
Lesson 1 standardises the equipment.
Lesson 2 standardises the technique of Pressure Baking.
Together, they unlock the bulk of the world's cuisines. They are the reason the OPOS promise is
being kept.

The OPOS Promise:

1. OPOS (One Pot, One Shot) is a cleaner, greener, healthier, tastier and faster way
to cook just about anything.
2. OPOS works for anyone, anywhere, anytime.

This is the OPOS promise. Sounds too good to be true? The OPOS promise gets
validated every day at thousands of homes across the world. Check it out yourself. Start
with lesson 1 & lesson 2.

Lesson 1: Standardise your equipment

https://youtu.be/jMSzoF4eITM
App Video ID #2578

Goal: To ensure your equipment is suitable for OPOS. Standardisation puts us all on the
same page.

Manual Pressure Cooker:

In a 2L or 3L stovetop pressure cooker add 1/4C (60ml) water. Close, fix weight and
switch on the stove. Cook on ‘high’ so that you get a Whistle between 1 and 2 minutes.
Switch off.
· Got Whistle in less than 1 min? Decrease heat.
· Got Whistle after 2 minutes? Increase heat.

Electric Pressure Cooker

In a 3L Electric pressure cooker add 1/4C (60ml) water. Close. Switch on. Cook on the
highest heat so it is fully pressurised in 3-4 minutes.

This heat level is what you would use in all recipes calling for high heat.

Lesson 2: Standardise the technique of Pressure

Baking.
https://youtu.be/TuOH829kPec
App Video ID #9407

Learning the 'High Heat, Low time, No water' OPOS mantra

Manual pressure cooker:

In a 2L or 3L stovetop pressure cooker, layer as below:
Layer 1: 1/4C water, 1tsp oil
Layer 2: 2C chopped beans (250g) mixed with 1/2tsp salt, 1 chopped green chilli.
Close, fix weight and switch on the stove. Cook on ‘high’ for 2 Whistles (around 4
minutes). Switch off the stove. Release pressure by gently lifting the weight. Open. Mix
all.

Electric Pressure Cooker:

Layer 1: 1/4C water, 1tsp oil
Layer 2: 2C chopped beans (250g) mixed with 1/2tsp salt, 1 chopped green chilli.
Close & set 0 minutes at the highest heat. Release pressure. Open. Mix all.

The 1/4C water you add is for beginners, as an insurance against burning. Most fresh
vegetables/ meats can be PressureBaked in their own juices, with very little or no water
using OPOS cookware.

· Excess water? Repeat by reducing water.

· Undercooked? Increase cooking time.

Why is a Pressure Cooker mandatory?

Can't OPOS techniques work in open pot cooking?

OPOS is about standardisation. But we can’t standardise recipes when there is a big
variation in atmospheric pressure and ambient temperature. The boiling point of water
changes with atmospheric pressure. The cooking time changes with ambient
temperature. We eliminate these two variables by using pressure. Inside a pressurised
pot, the effect of different atmospheric pressures and different ambient temperatures is
almost eliminated. Cooking conditions are similar. Now, recipes can be standardised.
In OPOS, we do not use pressure to cook faster, but to guarantee similar cooking
conditions. To guarantee all of us are on the same page. This is the key difference many
fail to see. They still see OPOS as pressure cooking. Pressure does not matter in
OPOS, as long as it can be standardised across devices. The heat carrying capacity of
water dramatically increases with pressure. This is the fact that powers pressure
cooking. The heat carrying capacity of steam does not change much with pressure. This
is the fact that powers pressure baking.

Why is OPOS limited to 2L & 3L pressure cookers?

The core techniques of OPOS, PressureBaking relies on pumping in a lot of heat into
food in the shortest possible time. This is why OPOS cookware are broad and shallow –
to keep the surface (heating) area to volume ratio as high as possible. As volume
increases, it takes more and more time to pump heat into food. These larger pressure
cookers fail to pass lesson 1 and lesson 2 and so become unsuitable for
pressurebaking, resulting in overcooked vegetables and seafood.

Extending OPOS to all Pressure Cookers, electric or

manual.
All Pressure Cookers, Electric or Stovetop, irrespective of the brand, work on the same
principle - Pressure Cooking. They all pressurise water to raise its boiling point from 100
degrees (MSL) to around 120 degrees. This higher heat cooks food faster than an open
pot. But many, especially in the West, were spooked by noisy, messy, stovetop pressure
cookers. The early ones exploding once in a while gave manual pressure cookers an
unsafe reputation that persists to this day. The messiness & noise was eliminated by the
Electric Pressure Cookers which have become a cult product in the West, over the last
few years.

All pressure cookers from from the fanciest ones to the cheapest ones are powered by
the same logic of pressure cooking. Food cooks as well in the cheapest pressure
cooker as in the fanciest one.
How fast a pressure cooker can cook depends only on two factors:
How fast can it be heated up and how much pressure it can hold.
Stovetop pressure cookers can be heated up much faster (1 minute to reach full
pressure) and hold more pressure (15psi) than electrical pressure cookers.
Stovetop pressure cookers are very fast, but they are also noisy, messy, need baby
sitting and are not smart. Electric pressure cookers offer an array of features that makes
them easier and safer to use.

This was the reality of the pressure cooking scene, till OPOS entered the space.
OPOS made pressure cookers do things that were not possible before.
1. It made food come alive. Cooked Vegetables came out brighter than raw.
2. It brought the cooking time of many dishes down to under 5 minutes, from a cold
start.
3. It filled food with colours, flavours, tastes and textures not seen earlier.
4. It made pressure frying possible in a domestic pressure cooker.
5. It made it possible to cook rice, pasta & noodles without any added water.
6. It condensed almost all recipes, from starters to desserts, into one single step.
7. It eliminated spewing by cutting out water.
How did this happen? With a bunch of new techniques.
All pressure cooking recipes as of now fall into two categories.
1. Multi step recipes
Sautee first & pressure cook. This requires skill. A child cannot be taught to do this
easily.
2. Single step recipes
Dump all, add water & pressure cook. These are relatively deskilled. A child can be
taught to do these.
OPOS marries the complexity of multi step recipes with the ease of single step recipes.
All OPOS recipes have one cooking step. All OPOS recipes can be casually cooked by
children. In many Indian households, OPOS has actually empowered children to cook.
Children have been teaching their dads, their grandmas, their teachers to OPOS.
https://youtu.be/oqjrJ12ebvY

How did we manage to redefine pressure cooking, of all places, in India? India owns
pressure cooking. Indians believe they know everything there is to know about pressure
cooking. It has the highest number of pressure cookers per capita in the world. Every
morning, India wakes up to the symphony of whistles from stovetop pressure cookers.
India manufactures over 20 million pressure cookers every year. Almost every Indian
household owns one, as against one in 10 houses in the US. Ever since their
introduction in the 1950s, Indians have been buying stovetop pressure cookers. The Big
three - TTK Prestige, Hawkins and Butterfly dominate the Indian market.
Now imagine telling Indian moms and grandmoms they have been using it wrong all
these years.
Imagine telling the top manufacturers their equipment needs to be redesigned. That's
exactly what we did.
Every single Indian stovetop pressure cooker comes with large warning stickers that
scream "Never use without water". "Never cook on High heat". Now comes OPOS and
said "Always cook on the highest heat, with no water".
We showed how this is the key to unlock the maximum goodness from food. We
showed how traditional pressure cooking kills vegetables and how OPOS brings it to
life.
We went to Butterfly and TTK Prestige, showed their top management comparative
demos. We convinced them to redesign cookware to OPOS standards. Cookware that
can be used on high heat. To cook without water. Later, we did the same for the Electric
pressure cooker, with the CookBot.
We did not want to get into manufacturing cookware. We neither had the muscle or the
interest. But we were forced to do so as none of the cookware in the market would meet
OPOS specifications.
This book is a call for Pressure Cooker manufacturers and users worldwide. It shows
how you can supercharge your pressure cooker. How you can make it cook greener,
healthier, tastier and much faster.
We hope you use the OPOS principles explained here to ensure cooking becomes a no
brainer for the next generation.
Guidelines for using non-OPOS cookware
You can use any 2L/ 3L pressure cooker, either stovetop or electric, for basic OPOS recipes. As
these are not designed to be used without water, caramelisation will not happen. So you either
need to caramelise ingredients first or add caramelised ingredients. In electric pressure cookers,
at least 1/2C of water is needed to prevent the BURN message. In manual pressure cookers, add
1/2C to 1C water based on the recipes to account for evaporation. Some recipes using
advanced OPOS techniques cannot be cooked in normal pressure cookers.

For the best results using non-OPOS cookware, the selection criteria is given below:

Electric Pressure Cookers:

1. Choose a 3l/ 3Q model (Larger ones overcook vegetables & seafood)
2. Choose one which has the highest rated wattage.
3. Choose a model in which the vent can be kept open while cooking.
4. Prefer those with stainless steel inner vessels.

Stovetop pressure cookers:

1. Choose a 2L / 3L model ((Larger ones overcook vegetables & seafood)
2. Choose short & wide designs. Avoid the tall and narrow designs.
3. Prefer those with silicone gaskets and lead free safety valves
4. Prefer stainless steel or hard anodised cookware.
5. Prefer those that whistle.

Please note normal Pressure cookers are not designed to be used without water. They are not
designed to be used over high heat. They are not designed for pressure frying. Avoid trying out
advanced OPOS techniques in them. For safety and guaranteed results, use OPOS cookware for
advanced OPOS techniques like waterless cooking, cold pressure frying and sugar syrup.

What will happen if I use non-OPOS cookware for advanced OPOS recipes?
Minor issues like gasket damage, safety valve melting, bottom charing are very likely. These can
be easily fixed. More serious issues are metal fatigue, risk of hot oil sprays and permanent
deformation, which can cause serious accidents. We strongly suggest you avoid taking any such
risk. If in doubt, don’t do it! Safety first!
Abbreviations:
If you are an OPOSer, you’d already be aware of the terms listed below. If not, we suggest you
get standard equipment (a Neo & CookBot) and start with Lessons 1 & 2.
The price of deskilling is to use standard equipment and to follow standardised techniques.
There are 26 OPOS techniques, out of which two are used extensively in the following pages -
Pressure Baking and Cold Pressure Frying.

1. Pressure Baking (PB)

OPOS technique of cooking food under pressure, in its own juices, at the highest
possible heat for the lowest possible time. Pressure here is used as an equaliser, to
guarantee the cooking conditions in our pots are alike, irrespective of where we are. PB
can be done with an oil buffer to simulate roasting/ stir frying/ shallow frying/ grilling or
with a water buffer to simulate steaming/ boiling.
PB can be done both in the CookBot or Neo.

250g of all vegetables/ seafood/ chicken can be pressure baked in around 5 minutes.
When scaling up, around a Kg of vegetables/ seafood/ chicken can be pressure baked in
around 10 minutes.
Thick chunks, tough meats, whole legumes, rice & other grains cannot be pressure
baked.

Vegetables/ Seafood/ Chicken can be pressure baked both in a Neo or in a CookBot.

A CookBot is preferred for cooking tough meats, whole legumes, rice & other grains.

2. Cold Pressure Frying (CPF)

OPOS technique of immersing food in cold oil and heating both together, under
pressure. CPF is used to simulate deep frying/ baking.
Thin slices, watery batter, watery ingredients cannot be CPFed.
CPF can be done both in the CookBot or Neo, but in most cases, a Neo is preferred.

3. Other acronyms:
● L1, L2, L3: Layer 1, Layer 2, Layer 3 and so on. Ingredients to be layered inside the
pot in the order given.
● 5W/ 4 Min: Cook for 5 whistles or 4 minutes, whatever happens earlier.
● PIP: Pot In Pot. Ingredients are added in a smaller pot, which is placed inside a
larger pot.
● CT: Caramelised Tomatoes.
● CO: Caramelised Onions
● GG: Ginger Garlic Paste
● LPS: Let Pressure Settle.
● RP. Release Pressure
● V1, V2, V3: Version 1, 2, 3
 ● BT: Bottled Tadka (Hot oil infusion/ spices fried in oil and bottled)
● Neo: OPOS manual Pressure baker.
● Cookbot: OPOS Electric Pressure Baker

Spice levels
The standard quantities of spices we will be using are listed below. The quantities of building
blocks (CO, CT, cooked dal, coconut, etc) are your choice. Mix and match as desired.
The quantity of salt mentioned is for dry curries. Diluted curries will need extra salt & spices.

Quantities needed for 500g ingredients

Buffer : 2-3 Tbsp oil/ Water

Basic Spices :
1/2tsp salt
1tsp chilli powder or 2tsp Kashmiri chilli powder/ 1tsp chopped green chillies
1/2tsp Ginger paste
1/2tsp Garlic paste
1/2tsp garam masala
1/2tsp coriander powder
1/2tsp cumin powder
1/2tsp fennel powder
1/2tsp pepper powder

Strong Spices
1/4tsp turmeric
1/4tsp asafoetida
1/4tsp fenugreek powder

Ready Masala Powders like sambar, chole, pav bhaaji - 1tsp.

Staples
Prawn stock:
In a pot add heads and shells of 1Kg cleaned prawns. Stir and cook till pink. Add 2Tbsp
caramelised onion, 1 chopped tomato, ¼” chopped ginger, 1tsp coriander seeds, 1Tbsp
peppercorns, 1tsp salt, 8C water. Cook on medium heat for 30 mins. Let pressure settle. Strain.

Bouillon cubes:
Readily available.

Ginger- Garlic Paste: App ID 12392

Layer as below:
3Tbsp oil
1C each chopped (ginger, garlic)
Cook on high for 5 Whistles or 5 minutes.
Release Pressure. Open, blend & store.

Garlic Paste:
Layer as below:
3Tbsp oil
2C whole garlic cloves.
Mix all.
Cook on high for 5 Whistles or 5 minutes.
Release Pressure. Open, blend & store.

Ginger Paste:
Layer as below:
3Tbsp oil
2C chopped ginger.
Mix all.
Cook on high for 5 Whistles or 5 minutes.
Release Pressure. Open, blend & store.

Recheio Masala:
Blend 20 dried Kashmiri chillies, 1 cloves, 10 garlic cloves, 1tsp cumin, 1tsp peppercorns, 4”
piece cinnamon, 1tsp turmeric powder, 1tsp cardamom seeds, 1Tbsp tamarind paste, 3Tbsp
vinegar to a smooth paste.

Bafad Masala:
Blend 1/2Kg dried Kashmiri chillies, 25g cinnamon, 25g peppercorns, 25g turmeric powder, 25g
cloves, 2C coriander seeds, 1.5Tbsp cumin to a smooth powder.

Tamarind paste: App ID 3404

https://youtu.be/Hp94wG33uMw
In a 2L pot add 250g (cleaned and deseeded) tamarind, Water (2C) just enough to cover the
tamarind. Cook on high for 3 whistles / 5 mins. Let pressure settle. Open, mash well. Remove
fibers if any. Store in a clean glass jar after cooling. Lasts over a month refrigerated.
CookBot: VEG mode. LPS.

Bottled Tadkas:
Many recipes call for different tadkas, with various combinations of mustard, cumin, dry red
chillies, fresh green chillies, curry leaves, garlic, ginger and asafetida. Occasionally spice
powders like chilli powder, turmeric powder are also added. You can either follow them to the
letter or replace them with the universal tadka (mustard, cumin, dry red chillies, curry leaves)

Universal Bottled Tadka, scaled up : App ID 10524

https://youtu.be/Hp94wG33uMw
In a 2L OPOS pressure baker add 1L refined oil. Cook on high for 8 minutes. Release pressure
if any. Open. Gradually add 2C each (mustard, curry leaves, dry red chilli), 1Tbsp asafoetida.
Close and let cool. Store in a clean & dry bottle after cooling. Lasts months if stored in a cool,
dark place.

Caramelised onion: App ID 8391

In a 2L OPOS pressure baker, layer as below:
L1: 1/4C oil
L2: 500g chopped onion.
Mix.
Cook on high for 7-10 minutes depending on caramelisation required. Release pressure. Open.
Mix well. Let cool & bottle. Lasts a month refrigerated.
Can use commercially available fried onions as a quick replacement.

Caramelised Tomatoes: App ID 5528

In a 2L OPOS pressure baker, layer as below:
L1: 1/4C oil
L2: 500g small, whole tomatoes, 1/4C chopped beetroot (optional)
Cook on high for 8 mins (25 whistles). Release pressure. Open, blend all with 1Tbsp vinegar
(optional), 1tsp sugar, 1/2tsp each (Kashmiri chilli powder, salt). Let cool & bottle. Lasts a month
refrigerated.

Roasted spice powders:

In OPOS, we prefer to roast and grind all spices, for various reasons. It improves their flavour,
and increases shelf life. It also permits them to be mixed in after cooking is done, in case you
want to personalise spice levels for different people. Salt & roasted spice powders can be
mixed in after cooking and rested for a while / briefly simmered for infusion.

Recommended equipment and standard templates:

Almost all recipes use variations of the template below:
L1: 2Tbsp oil/ water
L2: 250g ingredients.
L3: Curry paste
Neo: 3W/ 5min on high. RP.
CookBot: Not recommended for small quantities. If you still want to use it, use the VEG mode.
RP.
Other Electric pressure cookers: Saute if using an oil buffer. Add 1/2C water. Set 0 min on high.
RP.
Normal pressure cookers: Saute if using an oil buffer. Add 1/2C water. Cook for 3W on high. RP.

Scaling up:
L1: 3 Tbsp oil/ water
L2: 500g ingredients.
L3: Curry paste

Neo: 3W/ 7min on high. RP.

CookBot: VEG mode. RP.
Other Electric pressure cookers: Saute if using an oil buffer. Add 1/2C water. Set 0 min on high.
RP.
Normal pressure cookers: Saute if using an oil buffer. Add 1/2C water. Cook for 3W on high. RP.

Dilution:
Depending on the curry paste used, dilute after cooking with enough liquid to the consistency
you prefer. In almost all pressure baked recipes we cook up a concentrate and then dilute it
after cooking. Lentil water, vegetable stock, plain water, yogurt, coconut milk can all be used for
diluting based on the recipe.

Making Curry pastes:

Lesson 2 plus curry paste opens the door to a huge range of curries. Think of the curry
paste as a kind of chutney. You don't refer to a recipe while making a simple chutney.
Because the recipe is so flexible and impossible to go wrong unless you add too much salt.

Similarly, think of all other curry pastes as chutney variants. Don't be bogged down by an
exact recipe.
Think of a Dopyaza curry paste as a Caramelised onion chutney. A Gashi curry paste as a
Coconut- tamarind chutney. A Masala curry paste as a Caramelised onion-tomato chutney ...
and so on. Pressurebake them with your favourite ingredients, dilute with hot water/ stock/
milk/ yogurt/ cream as per your choice and you have infinite combinations ready in an
instant.
Using Curry Pastes
The curry paste is used in many ways.
1. Layered over the ingredients.
This is usually done when the paste is thick and will not seep to the bottom and cause
burning.
2. Added in an inner vessel and placed over the ingredients.
Done when the paste is thin and ingredients are watery.
3. Added in an inner vessel/ plate and placed on a trivet over the ingredients.
Done when the ingredients at the bottom are susceptible to burning due to the weight over
them.
4. Mixed along with the ingredients.
Done when both the paste and ingredients are watery and have little chance of burning.
5. Mixed after cooking.
Done when the curry paste requires little or no cooking.
6. Created while cooking
In some recipes, the building blocks of curry pastes are so arranged so that they can be
turned into a curry paste after mashing/ blending.

In all these cases, mixing everything and letting them rest ensures the ingredients absorb
the curry paste. Simmering everything together is optional as this absorption needs time
and not heat. Heat can however slightly speed up the process. Let’s see this logic in action
in the recipes that follow.

Here’s an example:

Curry Paste : Mix 1/4C each (CO, CT), 1tsp each (GG paste, chilli powder), 1/2tsp each
(coriander powder, cumin powder, garam masala, salt), 1/4tsp turmeric powder.

Layer as below:
L1 : 1Tbsp each (oil, water)
L2 : 500g chopped vegetables mixed with 1/2tsp salt and 1/4tsp turmeric powder
L3 : Curry paste

Neo: Cook on high for 3 whistles/ 7 minutes.

CookBot: Set VEG mode.
2L Pressure cooker: Add 1/2C water. Cook on high for 4 whistles.
Other 3L Electric pressure cookers: Add 1/2C water. Cook on High for 3 minutes.
Release pressure. Mix all. Garnish with cilantro.

Common problems and fixes

1. Undercooked? Simmer the curry for a few minutes.
 2. Less salt? You can easily adjust the salt levels after cooking. The quantity given in
most recipes is on the lower side.
3. Less spice? You can easily adjust the spice levels after cooking. In OPOS, we prefer
roast and ground spices. These can be mixed in even after cooking, without fear of a
‘raw’ taste.
4. Less masala? You can convert any curry into a Resto version or Dhaba version by
mixing in the onion-tomato masala (See Staples).
5. Overcooking cannot be fixed but almost all other mistakes can be glossed over with a
generous addition of onion-tomato masala.
6. A tadka can be mixed into all curries for texture, flavour and taste (See Staples).
7. Add spice powders to the hot tadka (chiefly chilli powder, turmeric powder) to add
colour to the curry.
8. You can also colour the curries by the addition of turmeric (yellow), Caramelised
onion paste/ tamarind paste (brown), nut paste/ cream/ milk (white), herb/ green
chilli paste (green) or red chilli paste (red), saffron soaked in milk (orange).
9. Used excess salt/ spices? Dilute with stock/ water/ cream/ milk/ coconut milk.
10. Flavours not penetrated in ingredients? Use marinated ingredients. Let rest for a
while after cooking. Or simmer briefly.

SOUPS

SOPA DE CAMARÃO (Prawn Soup)

Layer as below:
L1: 2Tbsp oil
L2: 1C potato cut small mixed with 1/4tsp salt
L3: 1C cleaned prawns (chop if large) mixed with 2Tbsp caramelised onion, 1/2tsp salt,
1/2tsp pepper

Neo: 3W on high.
CookBot V3: VEG Mode
Other Electric pressure cookers: Saute L2. Add 1/2C prawn stock. 3min on high.
Normal pressure cookers: Saute L2. Add 1/2C prawn stock. 3W on high.
RP. Mix in 6C prawn stock (see staples), chopped coriander leaves.

SOPA DE CAMARÃO E BATATA (Prawn Soup with

Potatoes)
Layer as below:
L1: 1/4C stock
L2: 2C potato cut small mixed with 1/4tsp salt
L3: 1C cleaned prawns mixed with 2Tbsp caramelised onion, 1/2tsp salt, 1/2tsp pepper
L4: PIP (2 egg yolks whisked with 1C milk)

Neo: 3W on high.
CookBot V3: VEG Mode
Other Electric pressure cookers: Saute L2. Add 1/2C prawn stock. 3min on high.
Normal pressure cookers: Saute L2. Add 1/2C prawn stock. 3W on high.
RP. Remove prawns. Blend PIP contents with 4C stock, potato, 1Tbsp butter. Mix all.
Add chopped coriander leaves/ croutons.

CALDO DE GALINHA (Chicken Broth)

In a pot, add 1Kg chopped free range chicken, 4C chicken stock, 2Tbsp caramelised
onion, 1/2C chopped tomato, 1tsp chopped ginger, 1” bit cinnamon, 3 cloves, 1tsp
peppercorns, 1tsp coriander seeds, 1/2tsp turmeric powder, 1tsp salt.

Neo: 30min on low

CookBot V3: GOAT Mode
Other Electric pressure cookers: 30min on Low.
Normal pressure cookers: 30 min on low.
LPS. Strain out solids. Shred chicken and mix meat. Mix in chopped coriander.

SOPA GROSSA (Goan-style Minestrone)

In a pot, add 1Tbsp olive oil, 2Tbsp caramelised onion, 2Tbsp caramelised tomato,
1Tbsp rice, 1/2C macaroni, 1/2C chopped carrot, 1/2C chopped potatoes, 1/2C
boneless chicken cut small, 1/2C chopped ham, 1/2tsp salt, 1tsp pepper, 6C stock.

Neo: 3W on medium
CookBot V3 : Low 2 mins
Other Electric pressure cookers: 4min on Low.
Normal pressure cookers: 3W on medium.
Dilute with stock if needed.

CALDO VERDE (Spinach Soup)

Layer as below:
L1: 2Tbsp melted butter, 4 garlic cloves
L2: 8C spinach, 2 bouillon cubes powdered, 1/2tsp salt, 1tsp pepper, 1/4tsp grated
nutmeg, 1/4C caramelised onions
Neo: 2W on medium
CookBot V3: VEG Mode
Other Electric pressure cookers: Saute L1. Add 1/2C water. 3min on high.
Normal pressure cookers: Saute L1. Add 1/2C water. 3W on high.
RP. Blend all with 1.5C milk. Add croutons/ cream as garnish.

SOPA DE REPOLHO (Cabbage Soup)

Layer as below:
L1: 1/4C water
L2: 2C chopped potatoes, 2C chopped cabbage mixed with 1/2tsp salt, 1tsp pepper

Neo: 2W on high
CookBot V3: VEG Mode
Other Electric pressure cookers: Add 1/4C water. 3min on high.
Normal pressure cookers: Add 1/4C water. 3W on high.
RP. Blend all with 1C milk, 4C stock, 1Tbsp butter. Garnish with grated cheese.

FISH

CALDINHO (Mild Fish Curry)

Curry paste: Blend 1tsp ginger, 1tsp coriander seeds, 1tsp peppercorns, 2 green
chillies, 8 garlic cloves, 1/4tsp turmeric powder, 1tsp rice to a smooth paste. Mix with 1C
coconut milk, 2Tbsp caramelised onion

Layer as below:
L1: 2Tbsp oil
L2: 1/2kg chopped fish mixed with 1/2tsp salt, 1/8tsp cinnamon powder, 1/8tsp clove
powder, 1Tbsp tamarind paste
L3: PIP Curry paste

Neo: 3W on High
CookBot V3: FISH Mode
Other Electric pressure cookers: Add 1/2C water. 3min on high.
Normal pressure cookers: Add 1/2C water. 3W on high.
RP. Mix all. Mix in more coconut milk (optional).

CALDINHO DE LEGUMES (Mild Vegetable Curry)

Curry paste: Blend 1tsp ginger, 1tsp coriander seeds, 1tsp peppercorns, 2 green
chillies, 8 garlic cloves, 1/4tsp turmeric powder, 1tsp rice to a smooth paste. Mix with 1C
coconut milk, 2Tbsp caramelised onion

Layer as below:
L1: 2Tbsp oil
L2: 1/2kg chopped white pumpkin/ bottle gourd/ your favourite vegetables mixed with
1/2tsp salt, 1/8tsp cinnamon powder, 1/8tsp clove powder, 1Tbsp tamarind paste
L3: PIP Curry paste

Neo: 3W on High
CookBot V3: VEG Mode
Other Electric pressure cookers: Add 1/2C water. 3min on high.
Normal pressure cookers: Add 1/2C water. 3W on high.
RP. Mix all. Mix in more coconut milk (optional).

CALDEIRA (Mild Fish Curry)

Layer as below:
L1: 2Tbsp olive oil
L2: 2C chopped tomato
L3: 1/2kg small, whole fish/ fish slices mixed with 1/2tsp salt, 2Tbsp GG paste, 4 finely
chopped green chillies, 1/4tsp turmeric powder, 1Tbsp vinegar, 1/4C caramelised onion

Neo: 3W on High
CookBot V3: VEG Mode
Other Electric pressure cookers: Saute L2. Add 1/2C water. 3min on high.
Normal pressure cookers: Saute L2. Add 1/2C water. 3W on high.
RP. Remove and plate fish. Add gravy on top. Garnish with coriander leaves.

CARIL DE PEIXE (Fish Curry)

Curry paste: Blend 8 soaked Kashmiri chillies, 10 garlic cloves, 1tsp coriander seeds,
1C grated coconut, 1/4tsp turmeric powder to a paste. Mix in 2Tbsp caramelised onions.
Layer as below:
L1: 1/4C water
L2: 1/2kg small, whole fish/ fish slices mixed with 1/2tsp salt, 1Tbsp tamarind paste, 3
slit green chillies
L3: Curry paste

Neo: 3W on High
CookBot V3: VEG Mode
Other Electric pressure cookers: Add 1/4C water. 3min on high.
Normal pressure cookers: Add 1/4C water. 3W on high.
RP. Mix all with 1C water.

AMBOT TIK (Hot & Sour Fish Curry)

Curry paste: Blend 8 soaked Kashmiri chillies, 1tsp peppercorns, 6 garlic cloves, 1/4tsp
turmeric powder, 1tsp chopped ginger, 1/2tsp cumin, 2tsp vinegar. Mix in 2Tbsp
caramelised onions.
Layer as below:
L1: 1Tbsp oil, 1/4C water, 4 kokkum rinds/ dried mango pieces
L2: 1/2kg chopped fish (skate/ baby shark/ catfish) mixed with 1/2tsp salt, 1Tbsp
tamarind paste.
L3: Curry paste

Neo: 3W on High
CookBot V3: VEG Mode
Other Electric pressure cookers: Add 1/4C water. 3min on high.
Normal pressure cookers: Add 1/4C water. 3W on high.
RP. Mix all with 1C hot water.

PEIXE Ã PORTUGUESA (Portuguese style Fish Curry)

Layer as below:
L1: 2Tbsp olive oil, 2 slit green chillies
L2: 2 tomatoes sliced into thin rounds
L3: 1/2kg white fish (kingfish/ salmon) slices mixed with 1Tbsp GG paste, 2tsp vinegar,
1/2tsp salt, 2Tbsp caramelised onions

Neo: 3W on High
CookBot V3: VEG Mode
Other Electric pressure cookers: Saute L2. Add 1/4C water. 3min on high.
Normal pressure cookers: Saute L2. Add 1/4C water. 3W on high.
RP. Mix all with chopped coriander leaves.

BARRADA DE PEIXE (Daman style Fish Curry)

Curry Paste: Blend 8 soaked Kashmiri chillies, 2Tbsp GG paste, 1Tbsp coriander
seeds, 6 cloves, 1tsp fennel, 2tsp cumin, 1/2tsp pepper, 1/4tsp turmeric, 1/2Tbsp
tamarind paste, 1tsp salt. Mix in 1/2C caramelised onions, 1.5Kg fish (King fish slices)

Layer as below:
L1: 2Tbsp oil
L2: 2C chopped tomatoes
L3: Fish

Neo: 3W on High.
CookBot V3: VEG Mode.
Other Electric pressure cookers: Saute L2. Add 1/4C water. 3min on high.
Normal pressure cookers: Saute L2. Add 1/4C water. 3W on high.
RP. Mix all with chopped coriander leaves.

FRITADA DE PEIXE (Fried Fish in Gravy)

Mix 1kg whole fish (cleaned and slit)/ fish slices, 1/4tsp turmeric powder, 1tsp cumin
powder, 1/8tsp cinnamon powder, 1/8tsp cloves powder, 1Tbsp garlic paste, 1/2tsp salt.
Dredge in flour to form a coating. Shake off excess flour.

In a pot, add fish as a single layer. Cover with oil. In an inner vessel, add 1/4C
caramelised onion, 3 slit green chillies, 1Tbsp vinegar

Neo: 8W/ 8min on High.

RP. Drain oil. Mix all with chopped coriander leaves.
 FILETES ENROLADAS DE CAÇÃO OU RAIA (Rolled Fillet
of Baby Shark or Skate Fish)
Take 1/2Kg palm sized fillets of baby shark/ skate fish. Mix in 1Tbsp vinegar, 1/2tsp salt.
Rest one hour. Smear Recheio masala (see staples) on one side. Roll into a cylinder.
and secure with a toothpick. Dip in beaten egg and roll in bread crumbs.
In a pot, add rolls. Cover with oil.
Neo: 8W/ 8min on High.
RP. Drain oil.

PEIXE RECHEADO COM TEMPERO VERDE (Whole Fish

With Green Masala)
Curry Paste: Blend 2C coriander stems, 7 green chillies, 8 garlic cloves, 1Tbsp ginger,
1tsp cumin, 1C grated coconut, 1Tbsp tamarind paste, 1tsp sugar, 1/2tsp salt, 2Tbsp
lemon juice.
Slit a cleaned fish on one side to form a pocket. Slit top and bottom surfaces. Rub all
over with salt & lemon juice. Stuff inside with curry paste. Smear paste on top and
bottom. Wrap in a banana leaf.

Layer as below:
L1: 3Tbsp oil
L2: 1Kg fish parcels

Neo: 5W on High.
CookBot V3: FISH Mode.
LPS.

PEIXE SERRA TEMPERADO (Spiced Whole Kingfish)

Curry Paste: Blend 8 chillies, 5 garlic cloves, 5 peppercorns, 1/2tsp cumin, 1” bit ginger,
1/2C caramelised onion, 1/2C caramelised tomato, 1/2C coriander stems, 1tsp sugar,
2Tbsp lemon juice, 1tsp salt.

Slit a cleaned fish on one side to form a pocket. Slit top and bottom surfaces. Rub all
over with salt & lemon juice. Stuff inside with curry paste. Smear paste on top and
bottom.
Layer as below:
L1: 1/4C water
L2: 1Kg fish (to cover base)

Neo: 5W on High.
CookBot V3: VEG Mode.
Other Electric pressure cookers: Add 1/4C water. 3min on high.
Normal pressure cookers: Add 1/4C water. 5W on high.
LPS.

PEIXE RECHEADOS (Stuffed Fried Fish)

Slit 3-4 mackerels/ medium sized pomfret to fit the pan. Clean. Slit on one side to form a
pocket. Slit top and bottom surfaces. Rub all over with salt & lemon juice. Stuff inside
with Recheio masala. Smear paste on top. Wipe bottom.
Layer as below:
L1: 3Tbsp oil
L2: Fish with masala side up.

Neo: 5W on High.
CookBot V3: FISH Mode.
LPS. Flip fish and let rest.

SALADA DE CAVALAS SALGADAS (Salted Mackerel Salad)

Layer as below:
L1: 2Tbsp oil
L2: Whole mackerels to cover the base as a single layer

Neo: 5W on High.
CookBot V3: FISH Mode.
RP. Flake fish. Mix in 1Tbsp vinegar, 1/2tsp sugar, 1/2Tbsp olive oil, 1C finely chopped
onions, 1/2C finely chopped tomato, 4 finely chopped green chillies,1Tbsp chopped
coriander leaves.

BACALHAU (Portuguese Salt Cod with Dried Beans)

Soak salted dried fish (ray/ shark) in water for 2 hours. Drain.
In a pot, add 1/2C chickpea sprouts, soaked fish, 2C chopped potatoes, 1/2C macaroni,
1Tbsp olive oil, 2Tbsp caramelised onion, 6 chopped garlic cloves, 3 cloves, 1.5” bit
cinnamon, 1/4tsp salt, 1tsp crushed pepper, water to just about cover all.

Neo: 3W on High.
CookBot V3: FISH Mode.
Other Electric pressure cookers: 3min on high.
Normal pressure cookers: 5W on high.
LPS. Remove fish. Shred & mix all.

CARIL DE CAMARÃO (Prawn Curry)

Curry Paste: Blend 1C grated coconut with 2Tbsp tamarind paste, 1Tbsp Kashmiri chilli
powder. Mix in 2Tbsp caramelised onion

Layer as below:
L1: 2Tbsp oil, 10 chopped garlic cloves, 2 slit green chillies
L2: 2C cleaned prawns mixed with 2Tbsp tamarind paste, 1/2tsp salt
L3: Curry paste

Neo: 3W on High.
CookBot V3: VEG Mode.
Other Electric pressure cookers: Add 1/2C water. 3min on high.
Normal pressure cookers: Add 1/2C water. 5W on high.
RP. Mix all with 1/2C coconut milk.

CAMARÃO ‘TIGRE’ FRITO (Fried Tiger Prawns)

Clean, slit and flatten 8-10 large tiger prawns (around 300g) with tail intact. Mix in 1Tbsp
GG paste, 1tsp chilli paste, 1/2tsp salt, 1Tbsp feni. Rest 30 mins. Dredge with flour, dip
in beaten egg. Dredge with semolina (rava).
Add to a pot in a single layer. Cover with oil.
Neo: Cook on high for 9mins/ 10W. Release pressure. Drain oil.

CAMARÃO COM CEBOLAS (Prawns with Onions)

Take 1C cleaned small/ medium sized prawns (250g). Mix in 1/2tsp salt, 2Tbsp GG
paste, 1/2tsp cumin powder
Layer as below:
L1: 1Tbsp oil, 3 chopped green chillies
L2: Prawns
L3 : 1/2C Caramelised onions, 1/4C caramelised tomatoes

Neo: 3W on High.
CookBot V3: VEG Mode.
Other Electric pressure cookers: Saute L2. Add 1/2C water. 3min on high.
Normal pressure cookers: Saute L2. Add 1/2C water. 3W on high.
RP. Mix in 1tsp vinegar, coriander leaves.

XEQ XEQ (Lobster Curry)

Curry Paste: Blend 1tsp cumin, 4 garlic cloves, 2 dry red chillies, 1/4tsp turmeric
powder, 1Tbsp peppercorns to a smooth paste with 2Tbsp water. Mix in 1C thick
coconut milk, 2Tbsp caramelised onion, 1Tbsp GG paste.

Layer as below:
L1: 1Tbsp oil, 3 chopped green chillies
L2: 2C lobster/ crayfish meat mixed with 1/2tsp salt, 2tsp vinegar.
L3: PIP Curry Paste

Neo: 3W on High.
CookBot V3: VEG Mode.
Other Electric pressure cookers: Saute L2. Add 1/2C water. 3min on high.
Normal pressure cookers: Saute L2. Add 1/2C water. 3W on high.
RP. Mix all.

CARIL DE CARANGUEJOS (Crab Curry)

Take 1Kg cleaned and chopped crabs. Mix in 2Tbsp GG paste, 1Tbsp chilli powder,
1tsp cumin powder, 1Tbsp tamarind paste, 1tsp salt

Layer as below:
L1: 2Tbsp oil
L2: Crabs
L3: 1/2C caramelised onion

Neo: 3W on High.
CookBot V3: FISH Mode.
Other Electric pressure cookers: Saute L2. Add 1/2C water. 3min on high.
Normal pressure cookers: Saute L2. Add 1/2C water. 3W on high.
LPS. Mix all with 1C hot water.

CARANGUEJOS RECHEADOS (Stuffed Crab)

Curry Paste: Mix 1/4C caramelised onion, 1Tbsp GG paste, 2 chopped green chillies,
1/8tsp clove powder, 1/2tsp salt, 1 beaten egg, 3Tbsp rava, 250g finely chopped crab
meat. Pack in crab shells. Cover surface with rava.

Arrange in a pot in a single layer. Cover with oil.

Neo: Cook on high for 9mins/ 10W. Release pressure. Drain oil.
RP. Drain oil.

AMEIJOAS COM COCO (Clams with Coconut)

Soak 100 clams in water with 1Tbsp salt for 30 mins. Rinse. Discard any open or
broken ones.
Layer as below:
L1: Clams
L2: 1/4C caramelised onion, 2Tbsp GG paste, 1/2tsp turmeric powder, 1tsp coriander
powder, 4 chopped green chillies, 1/2tsp salt.

Neo: 3W/5 mins on High.

CookBot V3: VEG Mode.
Other Electric pressure cookers: Add 1/4C water. 3min on high.
Normal pressure cookers: Add 1/4C water. 3W on high.
RP. Discard unopened clams. Mix all with 1C grated coconut.

LULAS GUIZADAS DO ALGARVE (Portuguese style curried

squid)
Mix 500g squid cut into strips with 1Tbsp powdered bouillon cubes,1/2tsp salt, 2tsp chilli
powder, 1/2C caramelised onion, 1/2C caramelised tomato
Layer as below:
L1: 2Tbsp oil
L2: Squid
Neo: 10min on High.
CookBot V3: Set 12min on high.
Other Electric pressure cookers: Saute L2. Add 1/2C water. 10min on high.
Normal pressure cookers: Saute L2. Add 1/2C water. 10 min on high.
LPS. Mix in 1C finely chopped capsicum, 1/4C cream.

LULAS RECHEADAS (Stuffed squid)

Curry paste: Mix 1/2C caramelised onions, 1/2C caramelised tomato, 2Tbsp recheio
masala, 1tsp salt.
Stuff into tentacles of squid. Stick closed with toothpicks. Press parcels into rava/ bread
crumbs to coat.
Add to a pot in a single layer, to cover the base completely. Cover with oil.
Neo: 10min on High.
Drain oil. Garnish with chopped coriander.

CHICKEN

ESTEW Ã MARIA FELICIA (Maria Felicia’s Chicken Stew)

Curry Paste: Blend 4 cloves, 1.5” bit cinnamon, 1/4tsp cardamom seeds, 1tsp
peppercorns. Mix in 2Tbsp GG paste, 1tsp salt, 1/4C caramelised onions, 4 chopped
green chillies, 1/2tsp turmeric powder, 1tsp cumin powder, 2tsp coriander powder,
1Tbsp tamarind paste.
Layer as below:
L1: 1/4C water
L2: 2C chopped potato
L3: 1Kg chopped chicken mixed with curry paste

Neo: 10W on High.

CookBot V3: Set CHIC mode.
Other Electric pressure cookers: Add 1/2C water. 10min on high.
Normal pressure cookers: Add 1/2C water. 10W on high.
LPS. Mix all.
 CARIL DE GALINHA (Chicken Curry)
Curry Paste: Blend 1C grated coconut, 1Tbsp raw rice, 8 garlic cloves, 10 dry Kashmiri
chillies, 1/2Tbsp cumin, 1Tbsp chopped ginger, 1tsp coriander seeds, 1Tbsp soaked
poppy seeds, 4 green chillies, 1/2tsp turmeric powder, 1Tbsp tamarind paste. Mix in
1/4C caramelised onion, 1tsp salt. Mix in 1Kg chopped chicken.
Layer as below:
L1: 1/4C thin coconut milk
L2: Chicken

Neo: 10W on High.

CookBot V3: Set CHIC mode.
Other Electric pressure cookers: Add 1/2C water. 10min on high.
Normal pressure cookers: Add 1/2C water. 10W on high.
LPS. Mix all with 1C coconut milk.

XACUTI DE GALINHA (Chicken Curry)

Curry Paste: Blend 1/4C grated & roasted coconut, 1Tbsp tamarind paste, 1tsp dill
seeds, 1” bit cinnamon, 1Tbsp peppercorns, 1tsp soaked poppy seeds, 2 dry red
chillies, 1tsp cumin, 1tsp coriander seeds, 1tsp mustard seeds, 1Tbsp GG paste, 1/2tsp
turmeric powder, 6 cloves, 6 cardamoms, 1Tbsp vinegar, 1/8tsp grated nutmeg to a
smooth paste with 1/4C coconut milk. Mix in 1Kg chicken cut into 8 pieces mixed with
1tsp salt.

Layer as below:
L1: 1/4C water
L2: Chicken

Neo: 10W on High.

CookBot V3: Set CHIC mode.
Other Electric pressure cookers: Add 1/2C water. 10min on high.
Normal pressure cookers: Add 1/2C water. 10W on high.
LPS. Mix all with 1C coconut milk.
 GALINHA Ã ALZIRA (Alzira’s Chicken)
Curry Paste: Blend 8 dry Kashmiri chillies, 1/2tsp turmeric powder, 8 garlic cloves,
1/2tTbsp vinegar, 1tsp salt, 1tsp sugar to a paste. Mix in 1/2C caramelised onions.
Layer as below:
L1: 2Tbsp oil/ ghee
L2: 2C chopped tomatoes
L3. 1Kg chicken mixed with curry paste

Neo: 10W on High.

CookBot V3: Set CHIC mode.
Other Electric pressure cookers: Saute L2. Add 1/2C water. 10min on high.
Normal pressure cookers: Saute L2. Add 1/2C water. 10W on high.
LPS. Mix all.

GALINHA PICANTE Ã ANGELA MERICIA (Angela Mercia’s

Spicy Chicken)
Curry Paste: Mix 1.5Tbsp recheio masala, 1Tbsp vinegar, 1tsp salt, 1Tbsp feni.
Layer as below:
L1: 2Tbsp oil
L2: 1.5Kg chicken mixed with curry paste

Neo: 10W on High.

CookBot V3: Set CHIC mode.
Other Electric pressure cookers: Add 1/2C water. 10min on high.
Normal pressure cookers: Add 1/2C water. 10W on high.
LPS. Mix all. Use a handheld burner to brown meat (optional).

GALINHA CAFREAL (Barbecued Chicken)

Curry Paste: Blend 2Tbsp ginger, 6 dry Kashmiri chillies, 3 peppercorns, 10 garlic
cloves, 1tsp salt, 1Tbsp lemon juice.
Take a whole cleaned chicken. Slit all over, especially the thickest parts like thighs.
Smear curry paste all over. Let rest 1 hour.
Layer as below:
L1: 1/2C melted butter
L2: Whole chicken placed to maximise contact area/ cut into large chunks.
Neo: 10W on High. (Needs trial)
CookBot V3: Set High 30 mins.
LPS. Use a handheld burner to brown meat (optional).

MUTTON & BEEF

XACUTI DE CARNEIRO (Mutton Curry)

Curry Paste: Roast 20 dry red chillies, 15 cloves, 3” bit cinnamon, 2Tbsp cumin, 2Tbsp
coriander seeds, 1/2tsp peppercorns, 2Tbsp fennel, 1Tbsp caraway seeds, 2nos mace.
5 green chillies, 1C coriander stems, 2Tbsp GG paste, 1Tbsp tamarind paste.
Mix with 1Kg mutton. Let rest 20 minutes.

Layer as below:
L1: 2Tbsp oil
L2: Mutton
L3: Blend 1C grated and roasted coconut, Mix in 1/2C caramelised onion.

CookBot V3: Set GOAT mode.

LPS. Mix all with 1C coconut milk. Garnish with coconut slivers.

PAO RECHEADO COM CARNE PICADA (Stuffed Mince

Loaf)
Curry Paste: Mix 1/4C caramelised onions, 2Tbsp GG paste, 4 chopped green chillies,
1/2tsp cumin powder, 1/2tsp salt, 1Tbsp vinegar, ⅛ tsp clove powder, 1/2tsp pepper,
1/8tsp cinnamon powder.

Layer as below:
L1: 2Tbsp oil
L2: 1C mutton mince mixed with curry paste

Neo: 6W on High.
CookBot V3: Set CARA mode.
LPS. Mix all with 1 beaten egg. Let rest 10 minutes. Mix in 1C thick coconut milk. Fill
into a hollowed bread loaf. Use a handheld burner to sear loaf.
 CARNE PICANTE COM BATATA- DOCE (Savoury mince
with Sweet Potatoes)
Curry Paste: Mix 1/4C caramelised onions, 1/2tsp turmeric powder, 1.5Tbsp recheio
masala, 1tsp salt.
Mix with 750g minced mutton.

Layer as below:
L1: 2Tbsp oil
L2: Mutton mince
L3: 4C chopped sweet potatoes

Neo: 6W on High.
CookBot V3: Set CARA mode.
LPS. Mix all with coriander leaves.

CASSEROLE DE CARNE (Baked Savoury Mince with

Potatoes)
Mix 1/2kg minced beef, 1/2C goa sausages, 1tsp salt, 2tsp pepper.
Layer as below:
L1: 3Tbsp oil
L2: 3C chopped tomatoes
L2: Beef mix
L3: 6C chopped potatoes

Neo: 6W on High.
CookBot V3: Set CARA mode.
Other Electric pressure cookers: Saute L2. Add 1/2C water. 10min on high.
Normal pressure cookers: Saute L2. Add 1/2C water. 6W on high.
LPS. Mash. Let rest 10 minutes. Spread in a pie-dish. Beat egg and brush on top. Use a
handheld burner to brown top.

BOLINHAS DE CARNE EM CARIL VERDE (Meatballs in

Green Curry)
Curry paste: Blend 1C grated coconut, 2tsp cumin powder, 1/2tsp coriander powder,
2Tbsp caramelised onion.
Mix 1/2kg ground minced meat, 2Tbsp GG paste, 6 green chillies, 1/2tsp peppercorns,
1” bit cinnamon, 1/4tsp cardamom seeds, 2tsp cumin powder, 1/4C coriander stems,
1Tbsp tamarind paste, 1/2tsp salt, 2 slices bread. Rest 1 hour. Shape into marble sized
balls.

Layer as below:
L1: 3Tbsp oil
L2: Meatballs in a single layer
L3: PIP: Curry Paste

Neo: 6W on High.
CookBot V3: Set CARA mode.
Other Electric pressure cookers: Saute L2. Add 1/2C water. 10min on high.
Normal pressure cookers: Saute L2. Add 1/2C water. 6W on high.
LPS. Mix all with 1C hot water.

CARIL DE BIFE (Curried Beef)

Curry Paste: Blend 8 garlic cloves, 1/2tsp turmeric powder, 1tsp cumin, 1tsp coriander
seeds, 1” bit cinnamon, 1/2tsp peppercorns, 1” bit ginger, 6 cloves, 6 green chillies,
1Tbsp tamarind pulp, 1tsp salt, 1/2tsp sugar to a smooth paste.
Mix with 1Kg chopped beef.

Layer as below:
L1: 2Tbsp oil
L2: Beef
L3: 1/2C caramelised onion.

CookBot V3: Low 1 hour.

LPS. Mix all.

BIFE Ã PAIS DE GOA (Goan Country-Style Beef)

Curry Paste: 1Tbsp GG paste, 4 green chillies, 1/2tsp turmeric, 1Tbsp lemon juice,
1Tbsp vinegar.
Take 1Kg chopped beef. Hammer with a mallet to flatten. Mix in curry paste. Rest 2
hours.

Layer as below:
L1: 1/4C water
L2: 4C chopped potatoes
L3: Beef, 1/2C caramelised onion.

CookBot V3: Low 1 hour.

LPS. Mix all.

BIFE BAFAD (Thick Beef Curry)

Curry Paste: Mix 1Tbsp GG paste, 1.5Tbsp Bafad masala, 1Tbsp vinegar, 1tsp salt,
Take 1Kg beef chopped small. Mix in curry paste. Rest 2 hours.

Layer as below:
L1: 2Tbsp oil
L2: Beef
L3: 3C radish cut into thick fingers, 1/2C caramelised onion

CookBot V3: Low 1 hour.

LPS. Mix all.

ENROLADOS DE BIFE (Beef Rolls)

Mix 1Tbsp garlic paste, 1/2tsp pepper powder, 1/2tsp salt.
Cut 1 radish into thick fingers.

Take 1/2Kg beef cut into thick slices. Pound with a mallet to flatten each slice into a
palm sized sheet. Smear garlic paste, pepper powder, salt to each slice. Place a radish
on each sheet. Roll into a cylinder. Stick with a toothpick or tie with string.

Add to a pot. Cover with oil.

In an inner vessel, add 2Tbsp caramelised onion, 2Tbsp caramelised tomato, 2
chopped dry red chillies, 1Tbsp vinegar, 1/4tsp cinnamon, 1/4tsp salt.

NEO: 12min on high.

RP. Remove inner vessel. Drain oil. Mix beef rolls with sauce.
 GUIZADO DE LINGUA (Stewed Tongue)
Curry Paste: Mix 2Tbsp GG paste, 1/4tsp cinnamon powder, 1/4tsp cloves powder,
1/2tsp pepper powder, 1/2C caramelised onion, 3 chopped green chillies, 1Tbsp
Worcestershire sauce, 1tsp salt.

Layer as below:
L1: 2Tbsp oil
L2: 1kg Tongue cut into bite sized pieces mixed with 1tsp salt
L3: Curry paste

CookBot V3: Set GOAT mode.

LPS. Remove tongue. Peel off outer skin. Mix all.

LINGUA ASSADA EM POTE (Pot Roasted Tongue)

Curry Paste: Blend 10 garlic cloves, 1tsp peppercorns, 1Tbsp vinegar, 3 dry red chillies,
1/4tsp cinnamon powder, 6 cloves.

Layer as below:
L1: 2Tbsp oil
L2: 1kg Tongue (whole) mixed with 1tsp salt
L3: Curry paste

CookBot V3: Set GOAT mode.

LPS. Remove tongue. Peel off outer skin & chop. Mix all.

ISCAS (Stir Fried Liver)

Mix 3/4Kg liver with 1Tbsp garlic paste, 1/2tsp pepper powder, 1/4C milk. Let rest one
hour, 2Tbsp white wine, 1/2tsp salt
Layer as below:
L1: 2tbsp oil
L2: Liver

Neo: 4W on High.
CookBot V3: Set CARA mode.
Other Electric pressure cookers: Saute L2. Add 1/2C water. 4min on high.
Normal pressure cookers: Saute L2. Add 1/2C water. 4W on high.
LPS. Mix all with 1/4tsp nutmeg powder.

FIGADO COM CEBOLAS (Liver with Onions)

Cut 1/2Kg cleaned liver into strips. Mix with 1/2tsp salt, 1Tbsp garlic paste, 1/2tsp
pepper powder. Let rest 30 minutes.
Layer as below:
L1: 2tbsp oil
L2: 2 tomatoes sliced into rounds
L3: Liver, 1Tbsp Worcestershire sauce, 2 chopped dry red chillies

Neo: 4W on High.
CookBot V3: Set CARA mode.
Other Electric pressure cookers: Saute L2. Add 1/2C water. 4min on high.
Normal pressure cookers: Saute L2. Add 1/2C water. 4W on high.
LPS. Mix all with 1/4C fried onions.

PORK

VINDALHO DE PORCO (Spicy Pork Curry)

Curry Paste: Blend 10 garlic cloves, 2” bit ginger. Mix in 1/4C caramelised onion, 1.5tsp
salt, 1/2tsp sugar, 1tsp cumin powder, 1/2tsp turmeric powder, 1tsp chilli powder, 2Tbsp
vinegar, 8 cloves, 1Tbsp peppercorns, 3” bit cinnamon.
Mix with 1Kg pork belly cut into 2” cubes. Rest overnight.

Layer as below:
L1: 2Tbsp oil
L2: Pork

CookBot V3: Set GOAT mode.

LPS. Mix all.
 SARAPATEL (Spicy Curry of Pork and Liver)
Curry paste: Blend 15 dry red Kashmiri chillies soaked in vinegar, 1tsp turmeric powder,
1/2tsp cinnamon powder, 10 garlic cloves, 1tsp cumin, 1Tbsp peppercorns, 12 cloves,
1/2tsp cardamom seeds, 1tsp salt.
Mix with 1.5Kg pork.
Layer as below:
L1: 2tbsp oil
L2: Pork
L3: PIP (1/2Kg Liver cut big mixed with 1/2tsp salt, 1/2tsp chilli powder, 2Tbsp vinegar),
1/4C caramelised onions

CookBot V3: Set GOAT mode.

LPS. Mix all.

CABIDELA (Curried Pigling)

Curry paste: Mix 2Tbsp GG paste, 1/4tsp clove powder, 1tsp pepper powder, 1/4tsp
cinnamon powder, 1tsp cumin powder, 2tsp chilli powder, 1/2tsp turmeric powder, 1tsp
salt, 2 slit green chillies.
Mix with 1Kg chopped pigling including heart.
Layer as below:
L1: 2tbsp oil
L2: Pigling
L3: PIP (Liver, kidneys mixed with 1/4tsp salt, 1/4tsp chilli powder,1Tbsp tamarind pulp),
1/4C caramelised onions

CookBot V3: Set GOAT mode.

LPS. Mix all.

AADMAAS (Meat Bone Curry)

In a pot, add 1Kg bones, 1/2C caramelised onions, 2Tbsp recheio masala, 1tsp sugar, 4
slit green chillies, 1tsp salt, 1Tbsp tamarind pulp. Add water to cover.

CookBot V3: PLO Mode.

LPS. Mix all.
 PEET- ACHEM MAAS (Savoury Pork Stew)
Curry paste: Mix 1Tbsp GG paste, 1/4tsp clove powder, 1tsp pepper powder, 1/4tsp
cinnamon powder, 1tsp cumin powder, 1tsp salt, 4 chopped green chillies.
Mix 1.5kg pork cut into 1” cubes, 1tsp turmeric powder, 2Tbsp vinegar for 2 hours.
Layer as below:
L1: 2tbsp oil
L2: Pork mixed with curry paste
L3 : PIP (1/4C vinegar, 1Tbsp tamarind paste, 1/2C caramelised onion, 1/2C
caramelised tomatoes)

CookBot V3: Set GOAT mode.

LPS. Mix all.

CARNE DE PORCO EM ‘MARINADA BRANCA’ (Pork with

Feni)
Blend 1tsp peppercorns, 12 garlic cloves, 1tsp salt to a paste. Mix in 1/2C feni, 1/2C
vinegar, 10 peppercorns, 1Kg chopped pork. Rest overnight (or for 2-3 days)
Add all to a pot.

CookBot V3: Set GOAT mode.

LPS. Mix all.

TAMREAL DE PORCO (Pork Stew)

Mix 1Kg pork belly cut into cubes, 1tsp salt, 1tsp cumin powder, 1/2tsp turmeric powder,
1/2Tbsp chilli powder, 2Tbsp GG paste, 5 slit green chillies, 1/4tsp cinnamon powder,
1/4tsp clove powder, 1/4tsp cardamom powder.

Layer as below:
L1: 1/4C vinegar
L2: Pork
L3: PIP (1/2C vinegar, 1C caramelised onions)
CookBot V3: Set GOAT mode.
LPS. Mix all.
 PORCO COM CASTANHAS DE JACA (Pork with Jackfruit
Seeds)
Mix 1/2Kg pork belly cut into cubes, 1/2tsp salt, 1/2tsp cumin powder, 1/2tsp pepper
powder, 1Tbsp GG paste, 4 chopped green chillies, 2 chopped dry red chillies, 4 nos
soaked kokkum rinds, 20 jack fruit seeds.

Layer as below:
L1: 1/4C water
L2: Pork
L3: 1/4C caramelised onions
CookBot V3: Set GOAT mode.
LPS. Mix all.

COSTELETAS DE PORCO EM FENI (Pork Chops in Feni)

Mix 8 nos cleaned & trimmed pork chops, 1/2tsp salt, 1.5Tbsp recheio masala, 1.5Tbsp
feni, 3 chopped dry red chillies.
Layer as below:
L1: 2Tbsp oil
L2: Pork chops in a single layer
L3: PIP 1/4C caramelised onions
Neo: 10W/ 8min on high
LPS. Mix all.

PÉS DE PORCO TEMPERADOS (Trotters)

In a pot add 6 cleaned trotters, 3 nos cardamoms, 2” bit cinnamon, 1tsp peppercorns,
1/4C caramelised onion, 1tsp cumin powder, 2Tbsp GG paste, 1/2tsp turmeric powder,
1tsp pepper powder, 1/4tsp cardamom powder, 1.5tsp Kashmiri chilli powder, 1tsp salt.
Add water to cover by 2”.
CookBot V3: Set PLO Mode
Other Electric pressure cookers: 2 Hrs on Low.
LPS. Mix in 1C vinegar, 1Tbsp sugar.

FEIJOADA (Goa Sausages with Dried Beans)

Soak 1.5C black eyed beans/ rajma overnight. Drain.
In a pot add soaked beans, 1C chopped tomatoes, 1/2C caramelised onion, 1C
crumbled goan sausages, 1tsp salt, water to cover all.
CookBot V3: BEAN mode.
Other Electric pressure cookers: 30min on Low.
LPS. Mix all.

VEGETABLES

TAMBADI BHAJI (Savoury Red Amaranthus)

Layer as below:
L1: 2Tbsp oil, 2 chopped green chillies, 4 chopped garlic cloves
L2: 8C chopped spinach mixed with 1/2tsp salt
L3: 2Tbsp caramelised onion, 1Tbsp small prawns (optional), 1Tbsp grated coconut

Neo: 3W/ 5min on high

CookBot V3: Set VEG mode.
Other Electric pressure cookers: Saute L1. Add 1/2C water. 3min on high.
Normal pressure cookers: Saute L1. Add 1/2C water. 3W on high.
RP. Mix all.

FUGAD DE REPOLHO (Savoury Cabbage with Coconut)

Layer as below:
L1: 2Tbsp oil, 2 chopped green chillies,
L2: 2C chopped cabbage (250g) or other vegetables listed below mixed with 1/4tsp salt,
1tsp GG paste.
L3: 2Tbsp caramelised onion, 1Tbsp grated coconut

Neo: 3W/ 5min on high

CookBot V3: Set VEG mode.
RP. Mix all.

Fugad de chitkeo mitkeo (Cluster beans)

Fugad de feijão verde (French Beans)
Fugad de rabanete (White radish)
Fugad de xengo (Drumsticks)
 MERGOL DE QUIABOS (Okra- Goan Style)
Layer as below:
L1: 2Tbsp oil, 2 chopped green chillies,
L2: 2C okra chopped big (or use other vegetables listed below) mixed with 1/4tsp salt
L3: PIP (1tsp GG paste, 2Tbsp caramelised onion, 2Tbsp caramelised tomato, 1tsp
vinegar, ½ tsp sugar)

Neo: 3W/ 5min on high

CookBot V3: Set VEG mode.
RP. Mix all.

Mergol de gosaim (Ridge gourd). Skip vinegar.

Mergol de abóbora (Red pumpkin). Skip vinegar.

SUQUEM DE ABÓBORA 1 (Savoury Red pumpkin)

Layer as below:
L1: 1Tbsp oil,
L2: 1 chopped tomato
L4: 2C chopped red pumpkin mixed with 1/4tsp salt, 1tsp GG paste, 2 chopped dry red
chillies, 1/4tsp turmeric powder
L3: 2Tbsp caramelised onion

Neo: 3W/ 5min on high

CookBot V3: Set VEG mode.
RP. Mix all.
Mix in BT, coriander leaves.

SUQUEM DE ABÓBORA 2 (Savoury Red pumpkin)

Layer as below:
L1: 1Tbsp oil,
L2: 1 chopped tomato
L4: 2C chopped red pumpkin mixed with 1/4tsp salt, 1tsp GG paste, 1/4tsp coriander
powder, 2 slit green chillies
L3: 2Tbsp caramelised onion

Neo: 3W/ 5min on high

CookBot V3: Set VEG mode.
RP. Mix all.
Mix in coriander leaves.

ABÓBORA COM CAMARÃO 2 (Savoury Red pumpkin with

prawns)
Layer as below:
L1: 1Tbsp oil,
L2: 1 chopped tomato
L4: 2C chopped red pumpkin mixed with 1/4tsp salt, 1tsp GG paste, 1/4tsp coriander
powder, 2 slit green chillies, 1Tbsp shelled small prawns.
L3: 2Tbsp caramelised onion

Neo: 3W/ 5min on high

CookBot V3: Set VEG mode.
RP. Mix all.
Mix in coriander leaves.

CALDINHO DE ABÓBORA BRANCA (Mild white pumpkin

curry)
Curry Paste: Blend 1/2Tbsp coriander seeds, 1tsp cumin, 1tsp peppercorns. Mix in
2Tbsp caramelised onion, 1C thick coconut milk.
Layer as below:
L1: 2Tbsp oil, 3 slit green chillies
L2: 4C chopped white pumpkin ( or kohlrabi, cabbage, carrots, beans, green peas)
mixed with 1/2tsp salt, 1/4tsp turmeric, 1Tbsp GG paste, 2Tbsp prawns (optional).
L3: PIP Curry paste

Neo: 3W/ 5min on high

CookBot V3: Set VEG mode.
RP. Mix all with 1Tbsp lemon juice, chopped coriander leaves.
 PODOLLIM RECHEADO COM BATATA DOCE (Snake
Gourd stuffed with sweet potatoes)
Stuffing: Grate 250g sweet potato. Mix in1tsp red chilli flakes, 1tsp GG paste, 2Tbsp
caramelised onion, 1/2tsp salt, 1Tbsp lemon juice.
Take 500g small snake gourds. Prick all over. Make a few slits on surface. Cut into
finger length cylinders. Remove seeds to have a hollow cylinder. Fill with stuffing. Close
either end with bread crumbs.
Layer as below:
L1: 2Tbsp oil,
L2: Arrange snake gourds as a single layer

Neo: 8W/ 10min on high

CookBot V3: Set CARA mode.
LPS.

Podollim Recheado com carne picada (Replace sweet potato with minced meat)
Podollim Recheado com camarão (Replace sweet potato with prawns)

BATATA - DOCE PICANTE (Savoury Sweet Potatoes)

Layer as below:
L1: 1/4C water
L2: 4C (500g) sweet potato mixed with 1/2tsp salt, 1tsp GG paste
L3: 2Tbsp caramelised onion

Neo: 3W/ 5min on high

CookBot V3: Set VEG mode.
LPS. Mix in BT, lemon juice

SUQUEM DE BERINGELAS (Savoury Aubergines)

Curry Paste: Mix 1/4C caramelised onion, 1/4C caramelised tomato, 2tsp chilli powder,
1tsp cumin powder, 1tsp vinegar, 1tsp sugar, 1Tbsp GG paste
Layer as below:
L1: 2Tbsp oil
L2: 500g chopped brinjal mixed with 1/2tsp salt, 1Tbsp tamarind pulp
L3: Curry paste
Neo: 3W/ 5min on high
CookBot V3: Set VEG mode.
RP. Mix all.

CARATINS PICANTES (Spicy Bitter Gourd)

Curry Paste: Mix 2Tbsp caramelised onion, 1tsp GG paste, 1/4tsp turmeric powder,
1.5tsp chilli powder, 1/2tsp cumin powder, 1tsp coriander powder, 1/2Tbsp tamarind
pulp, 1/2tsp sugar.
Cut 1/4Kg bitter gourd into rounds, remove seeds. Mix in 1/4tsp salt. Let rest 30
minutes. Wash and drain.
Layer as below:
L1: 1Tbsp oil
L2: Bitter Gourd
L3: Curry paste

Neo: 3W/ 5min on high

CookBot V3: Set VEG mode.
RP. Mix all.

CARATINS RECHEADOS COM BATATA DOCE (Bitter

Gourd stuffed with Savoury sweet potatoes)
Stuffing: Grate 250g sweet potato. Mix in1tsp red chilli flakes, 1tsp GG paste, 2Tbsp
caramelised onion, 1/2tsp salt, 1Tbsp lemon juice.
Batter: Mix 1/4C flour with 1/4tsp salt, water to a thick batter
Take 500g small bitter gourds. Prick all over. Slit to form a pocket. Remove seeds. Fill
with stuffing. Dip in batter. Coat with bread crumbs.
Add to a pot in a single layer. Cover with oil
Neo: 12min on high
RP. Drain oil.

PREPARADO PICANTE DE JACA VERDE (Curried Tender

Jackfruit)
Curry Paste: Roast 1/2tsp peppercorns, 8 dry red chillies, 4 garlic cloves, 2C grated
coconut with 1Tbsp oil. Blend with 1/2tsp turmeric powder, 2Tbsp caramelised onion
Layer as below:
L1: 1/2C water
L2: 1Kg cleaned raw jack fruit chopped small, mixed with 1tsp salt
L3: Curry paste

Neo: 3W/ 10min on high

CookBot V3: Set VEG mode.
LPS. Mix all with BT.

MELGOR (Black eyed Beans with Coconut)

Soak 1C (1/4kg) black eyed beans overnight. Drain.
Curry Paste: Blend 1Tbsp GG paste, 2tsp chilli powder, 1/4tsp cumin powder, 1/2tsp
pepper powder, 1Tbsp coriander powder, 1/4tsp turmeric powder, 1C grated coconut,
1/2Tbsp tamarind pulp, 2Tbsp caramelised onion
In a pot add soaked beans, 2C water, curry paste.
Neo: 10min on medium
CookBot V3: Set DAL mode.
LPS. Mix all with BT.

SORAK (Curry Sauce)

Curry Paste: Blend 1Tbsp chilli powder, 5 garlic cloves, 1/2tsp cumin powder, 1/4tsp
turmeric powder, 2Tbsp caramelised onion, 1Tbsp tamarind pulp, 1/2tsp salt.
In a pot add 2C coconut milk, 5 slit green chillies, 1/4tsp turmeric powder.
PIP: Curry paste
Neo: 3W on high.
CookBot V3: Set Low 2 mins
Other Electric pressure cookers: Add 1/4C water. 3min on high.
Normal pressure cookers: Add 1/4C water. 3W on high.
LPS. Mix all.

AGSAL (Pepper Water)

Curry paste: Blend 6 garlic cloves, 1/2tsp cumin powder, 1/4tsp turmeric powder, 1/4C
caramelised onion,
In a pot add 4C water, curry paste, 1tsp salt, 8 slit dry red chillies, 8 nos kokkum rinds,
1/2tsp sugar.
Neo: 5W on high.
CookBot V3: Set low 2 mins.
Other Electric pressure cookers: 5min on high.
Normal pressure cookers: 5W on high.
LPS. Mix all.

RICE

ARROZ COM COCO (Coconut Rice)

Soak 1C basmathi rice for 30 mins. Drain.
In a pot add rice, 1/2C coconut milk, 1C water, 1/4C caramelised onions, 1Tbsp GG
paste, 1/4tsp turmeric powder, 2” bit cinnamon, 6 cloves, 4 crushed green cardamoms,
1/2tsp peppercorns.
Neo: 2W on high.
CookBot V3: Set RICE mode.
Other Electric pressure cookers: 2min on low.

Normal pressure cookers: 2W on high.

LPS. Mix all.

ARROZ REFOGADO (Baked Rice Pulau)

Soak 1C small grained rice for 30 mins. Drain.
In a pot add rice, 1Tbsp bouillon powder, 1.5C water, 1/4tsp turmeric powder, 1/4C
caramelised onions, 1Tbsp caramelised tomato, 1Tbsp ghee, 4 cloves, 1 Goa sausage.
Neo: 2W on high.
CookBot V3: Set RICE mode.
Other Electric pressure cookers: 2min on low.
LPS. Fluff up. Garnish with fried onions.

ARROZ DE CAMARÃO (Prawn Pulau)

Soak 1C basmathi for 30 mins. Drain.
In a pot add rice, 1.5C prawn stock, 1/4tsp turmeric powder, 1/2C prawns, 1/4C
caramelised onions, 1Tbsp caramelised tomato, 1/4tsp coriander powder, 1Tbsp ghee,
1tsp GG paste, 2 cloves, 2 crushed cardamoms, 1” bit cinnamon, 4 slit green chillies,
1/2tsp salt, 2 prawns with shells.

Neo: 2W on high.
CookBot V3: Set RICE mode.
Other Electric pressure cookers: 2min on low.
LPS. Fluff up.

ARROZ Ã PORTUGUESA (Portuguese Style Pulau)

Soak 1C small grained rice for 30 mins. Drain.
In a pot add rice, 2 cloves, 1/2tsp salt, 1/2tsp peppercorns, 1.5C water, 1Tbsp butter.
Neo: 2W on high.
CookBot V3: Set RICE mode.
LPS. Fluff up. Mix in 1Tbsp fried cashews, raisins. Garnish with a sliced banana dusted
with powdered sugar. Use a blowtorch to brown banana.

DESSERTS

FIGADA (Banana Preserve)

Layer as below:
L1: 1/4C water
L2: 4C chopped ripe bananas
L3: 4C sugar, 1tsp citric acid crystals

Neo: 8W/ 7min on high

CookBot V3: Set CARA mode.
RP. Mash and mix.

MANGADA (Mango Preserve)

Layer as below:
L1: 1/4C water
L2: 4C chopped mangoes
L3: 1C sugar, 1tsp citric acid crystals
Neo: 8W/ 7min on high
CookBot V3: Set CARA mode.
RP. Mash and mix.

GIRGILADA (Sesame Seed Toffee)

In a pot, add 1/4C water, 1C (200g) sugar, 1tbsp butter.
Neo: 6mins/ 8 whistles on high.
RP. Mix in 200g roasted white sesame seeds. Pour in a greased plate or butter paper
and cut when it is warm.

CORDEAL (Almond Toffee)

In a pot add 200gms sugar, 60ml water.
PIP: 200g roasted almond flour mixed with 1/4C rose water, 1/8tsp pink food colouring
Neo: 5W/ 6 min on high. RP. Mix all.

MERENDA (Tea time desserts)

MERENDA DE BATATA- DOCE (Sweet Potato Merenda)

Layer as below:
L1: 1/4C water
L2: 4C (500g) sweet potato mixed with 1/4tsp salt, 1/4tsp cardamom powder.

Neo: 3W/ 8 min on high.

CookBot V3: Set VEG mode.
Other Electric pressure cookers: Add 1/4C water. 3min on high.
Normal pressure cookers : Add 1/4C water. 3W on high.
LPS. Mix in 3/4C grated jaggery, 1/4C grated coconut.

OHN (Coconut and Green Bean Sweet)

Soak 1/2C rice, 1/2C husked mung dal for 1 hour. Drain. Add to a pot with 3C water.
Neo: 5W/ 8 min on medium heat.
CookBot V3: Set PORR mode.
Other Electric pressure cookers: 8min on medium.
Normal pressure cookers : 5W on high.
LPS. Mash coarsely. Mix in 4C coconut milk, 1/2C grated jaggery, 1/2tsp salt.

ATTOL (Merenda of Bengal Gram)

Soak 1C rice, 1/2C channa dal for 2 hours. Drain. Add to a pot with 3C water, 1/4tsp
cardamom powder.

Neo: 5W/ 8 min on medium heat.

CookBot V3: Set PORR mode.
Other Electric pressure cookers: 8min on medium.
Normal pressure cookers : 5W on medium.
LPS. Mash coarsely. Mix in 1.5C coconut milk, 1C grated jaggery, 1/2tsp salt.

MERENDA DE NACHNI (Ragi Merenda)

In a pot add 1C roasted ragi flour, 4C water, 1/4tsp salt, 1/2tsp fenugreek powder.

Neo: 5W/ 8 min on medium heat.

CookBot V3: Set PORR mode.
Other Electric pressure cookers: 8min on medium.
Normal pressure cookers : 5W on medium.
LPS. Blend smooth with 1.5C grated jaggery, 2C coconut milk, 1/4tsp cardamom
powder.

BANANAS DE MOIRÁ ASSADAS (Baked Bananas)

Place a ripe banana in a foil sheet greased with butter. Sprinkle with 1Tbsp jaggery. Roll
into a cylinder and seal ends.
In a pot, add 3Tbsp melted butter.
Arrange parcels to cover the base completely.
Neo: 5W/ 8 min on high.
CookBot V3: Set CARA mode.
LPS. Open, peel & slice bananas. Garnish with jaggery & butter.
RELISHES, CHUTNEYS & PICKLES

SPICED WHITE PRAWNS

Layer as below:
L1: 2Tbsp oil
L2: 1tsp chopped garlic, 2 chopped green chillies
L3: 2C dried prawns washed and drained, 1/4tsp turmeric powder
L4: 2Tbsp caramelised onion, 2Tbsp grated coconut
Neo: 3W/ 5 min on high.
CookBot V3: Set VEG mode.
LPS. Mix all.

CHETNIM DE TOMATO (Tomato Chutney)

Curry Paste: Blend 1tsp mustard, 25g dry red chillies, 1tsp cumin, 1/2C vinegar, 1/4C
GG paste, 1tsp salt, 1/4C sugar

Layer as below:
L1: 1/4C oil
L2: 500g small, whole tomatoes
L3: PIP Curry paste

Neo: 8 min on high.

CookBot V3: Set CARA mode.
LPS. Mash tomatoes. Mix all.

CHETNIM DOCE DE MANGA (Sweet Mango Chutney)

Curry Paste: Blend 1tsp mustard, 25g dry red chillies, 1tsp cumin, 1/2C vinegar, 1/4C GG paste,
1tsp salt, 1/4C sugar
Layer as below:
L1: 1/4C vinegar
L2: 500g semi ripe mangoes skinned, & chopped
L4: 2tbsp chopped ginger, 2Tbsp chopped garlic, 25g chopped dry red chillies
L3: 2C sugar, 1/2tsp salt
Neo: 4W/ 8 min on high.
CookBot V3: Set CARA mode.
LPS. Mix all with 1/2C vinegar.

MÔL DE CAMARÃO (Prawn Pickle)

Curry Paste: Blend 1/2tsp cumin powder, 6 cloves, 1tsp peppercorns, 1/2tsp turmeric powder,
2Tbsp GG paste, 1/4tsp cardamom powder, 10 dry Kashmiri red chillies, 2Tbsp vinegar, 1tsp
salt
Layer as below:
L1: 1/4C sesame oil
L2: 1.5Kg cleaned large prawns mixed with 1tsp salt.
L3: Curry paste

Neo: 3W on high.
CookBot V3: Set VEG mode.
RP. Mix all with 2C vinegar. Rest 5 days.

BALCHÃO DE CAMARÃO - 1 (Prawn Balchao)

Wash 1/2kg tiny dried prawns with shells. Soak in 2C vinegar overnight. Drain.
Curry Paste: Blend 125g ginger, 10 garlic cloves, 50g dry Kashmiri chillies with 1/4C vinegar.
Mix 1C caramelised onion, 2C caramelised tomato, 3Tbsp sugar, 1tsp salt, 1/4C curry leaves.
Layer as below:
L1: 1/4C sesame oil
L2: Prawns
L3: Curry paste

Neo: 3W on high.
CookBot V3: Set VEG mode.
RP. Blend coarsely. Mix in 2C vinegar, 2C sesame oil.

BALCHÃO DE CAMARÃO - 2 (Prawn Balchao)

Clean 100g tiny dried prawns with shells Soak in vinegar. Drain.
Curry Paste: Blend 20 garlic cloves, 1tsp turmeric powder, 2tsp cumin, 2tsp mustard seeds, 3tsp
sugar, 1Tbsp chilli powder, 1Tbsp salt, 3Tbsp oil to a paste. Mix in 1C caramelised onion.
Layer as below:
L1: 1/4C sesame oil
L2: Prawns
L3: Curry paste

Neo: 3W on high.
CookBot V3: Set VEG mode.
RP. Mix in 1C vinegar, 3/4C sesame oil.

ACHAR DE LIMÃO DOCE (Sweet and Sour Lime Pickle)

Mix skins of 24 limes, chopped small. Mix in 1tsp salt.
Layer as below:
L1: 1/4C vinegar
L2: Lime skins, 12 sliced garlic cloves, 2” piece ginger sliced
L3: PIP (1.5C sugar, 2C vinegar, 1Tbsp chilli powder, 1/2Tbsp salt)

Neo: 3W on high.
CookBot V3: Set VEG mode.
LPS. Mix all.

ACHAR DE BERINGELAS (Aubergine Pickle)

Curry Paste: Blend 2Tbsp GG paste, 20 dry red chillies, 3Tbsp sugar, 1Tbsp salt, 3Tbsp
vinegar.
Layer as below:
L1: 1.5C oil
L2: 1.5Kg eggplant cut into cubes, mixed with 1tsp salt.
Mix all.
L3: Curry paste

Neo: 3W on high.
CookBot V3: Set VEG mode.
RP. Mix all with 2C vinegar, BT

ACHAR DE TENDLIM (Tendli Pickle)

Cut 1kg ivy gourd into quarters. Mix in 2tsp salt. Rest 3 hours. Drain.
Curry Paste: Roast 1Tbsp chilli powder, 1/2tsp fenugreek powder, 1/2tsp turmeric powder. Mix in
2Tbsp GG paste, 1/2C sugar

Layer as below:
L1: 1.5C oil
L2: Tendli
Mix all.
L3: Curry paste
Neo: 3W on high.
CookBot V3: Set VEG mode.
RP. Mix all with 2C vinegar.
 ACHAR DE BILIMBINS (Bimblee Pickle)
Cut 1kg ivy gourd into quarters. Mix in 3tbsp salt. Rest 3 hours. Drain.
Curry Paste: Roast 1Tbsp chilli powder. Mix in 3Tbsp GG paste, 1C grated jaggery
Layer as below:
L1: 2C oil, 1Tbsp chopped curry leaves
L2: Bimblee, 1/4C almonds, 1/4C raisins
Mix all.
L3: Curry paste
Neo: 3W on high.
CookBot V3: Set VEG mode.
RP. Mix all with 1/2C vinegar.

BEVERAGES

ORCHATA (Almond Sherbet)

In a pot add 1C sugar, 1/4C water.
PIP (2C thick almond milk)
Neo: 8W on high.
RP. Mix all with 1tsp rosewater.

XAROPE DE LIMÃO (Lime Sherbet)

In a pot add 1C sugar, 1/4C water.
Neo: 3W on high.
RP. Let cool. Mix in 1C lime juice

XAROPE DE BRINDÃO (Kokum Syrup)

In a pot add 1C sugar, 1/4C water.
Neo: 3W on high.
RP. Let cool. Mix in 1.5C Kokkum juice
 VINHO DE GENGIBRE (Ginger Wine)
In a pot add 1/4C ginger paste, 6 chopped dry red chillies, 5 crushed cardamoms, 8
cloves, 5 nos of 1” bit cinnamon, 4C sugar, 4C water.
Neo: 15min on medium heat.
CookBot V3: Set 15min on Low.
Other Electric pressure cookers: 15min on Low.
Normal pressure cookers : 15min on medium.
RP. Let cool. Strain. Mix in 1/4C lime juice, 1tsp citric acid.
Learning to rewrite recipes into OPOS

You become an OPOStar when you can completely visualise a recipe in your head.
This will happen once you internalise how various stuff behaves on cooking. This skill is
not essential in traditional cooking as you keep checking and tweaking. In OPOS you
cook blind. You don’t have the luxury of checking and tweaking. You need to cook the
recipe in your head. And then check if it works the same way. If it does not, you have
learnt something new. Slowly, you will get a gut level understanding of cooking times
and how ingredients behave. You would be able to visualise the complete cooking
process in your head from start to finish.

Rewriting recipes is like learning a new language. Take it slow. Learn it well. Practice.
The only way to learn to rewrite is to start doing it. The more you do, the better you get
at it. Remember the core rules.
1. Avoid or minimise water as much as possible.
2. Use staples only when absolutely necessary.
3. Stick to standard quantities (250g).
4. Avoid specially roasted and blended spices/ spice mixes. Replace them with roasted
spice powders.
5. Always balance cooking times of various ingredients.
6. Base your rewrites on standardised recipes in the app or books. Keep almost
everything similar.
7. Avoid cooking delicate vegetables/ seafood beyond five minutes. This means you
never cook them with rice or dal.
8. Go for caramelised onions or fried onions till you master controlled caramelisation.
9. If using mixed vegetables, use PIP or cut size variation to ensure all cook perfectly.
10. Stick to standard cooking times for various ingredients.
11. Stay true to the spirit of the recipe.

You need to understand the basics of caramelisation, the cooking times of various
ingredients and how they vary under different conditions. You need to master OPOS
techniques and use the appropriate mix of techniques needed for each recipe. You need
to practice - repeatedly.

Rewriting is an art. But these steps are firmly rooted in science. There are many ways to
rewrite a recipe. Learn to rewrite and you won't need recipes again.
 Other OPOS resources
● OPOS Cookbook: 5 Minute Magic released in 2018 was an international best-seller
on Amazon. The Story of India through food, released next year won Amazon’s
Pen to Publish Contest, 2019.
● 35 other OPOS cookbooks, co-authored by OPOStars, are available on Amazon.
● OPOSChef App, available on both Android and iOS platforms is a treasure house for
OPOS. Hundreds of live videos, validations, recipes are added on a regular basis. It
would remain our central repository of updated, standardised recipes.
● The OPOS Support Group on FaceBook is an interactive forum, providing 24x7
support for all queries related to OPOS, equipment and products.
● www.oposkit.com houses all products released under the OPOS Banner.
● https://oposkit.com/downloads/ archives free cookbooks & OPOS magazines.

OPOS Support Group on 5 minute magic - on

OPOSChef Youtube Channel
Facebook Amazon.in
Instagram: OPOS_chef
OPOSChef App available for Also available on
Android and iOS. amazon.com

The story of India through

Buy OPOS Cookware at : food Complete OPOS Cookbook
https://oposkit.com/ from Harper Collins
Also available on
amazon.com

Upcoming Projects
Dozens of cookbooks, rewrites of classic cookbooks and celebrity chef recipes, industrial size
equipment are all in the pipeline. Our aim is to make food a non-issue to everyone across
the world!
 Thank You!
Thanks to OPOSchool students for their help in fine tuning these first set of recipes. Each of
these recipes will be cooked, tweaked further if needed and then validated with a live video.
Each of these videos will be checked by the app team for conformance to OPOS standards.
Once approved, the videos will appear in the OPOSChef app.

Special thanks to Alpana Keertikar, Roopa Ragav, Tazin Faiz and the app team for helping
build up the largest live recipe archive with over 7000 carefully handpicked videos. They
have set the bar high, emphasising live unedited videos with stopwatches, weighing scales,
measuring cups and thermometers, leaving nothing to chance or imagination. Only a
fraction of the live videos meeting these rigorous standards get accepted for the app.
OPOStars from OPOSchool tirelessly add hundreds of new videos every month to this
already massive archive.

OPOS techniques are continuously evolving. The cookbooks & videos are continuously
updated to reflect the same. Latest, updated recipes with live videos can be found on
OPOSChef App (available both on Android and iOS platforms).

Liked the book? Do you share our belief that it is easy to get anyone to cook great food with
great ease? Do you want to deskill & demystify food, unlocking it for everyone? Join the
OPOS movement.
Let’s make cooking a non-issue for the next generation.

Annadata Sukhi Bhava!

*~*~*~*~*