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OPOS TOMATO THOKKU

Hi All,
Today's recipe is OPOS recipe..Have you ever heared about ONE POT ONE SHOT cooking! If not then its right time to start OPOS cooking.OPOS cooking is nothing but making your cooking easy and delicious. No sauteing , little water usage, no need of big pan , kadai or many vessels and also no need of baby sitting near your cooking pan in kitchen,All these works are done by your 2 litres or 3 litres cooker.
If you have 2 or 3 ltrs cooker then your first step in OPOS cooking is successful.All you need is to follow the recipe card perfectly.If you start cooking OPOS method then you will realize how fun and enjoyable this method of cooking is.
Mr.Ramakrishnan is the founder of OPOS cooking technique.To know more about him search in Google and you will find more interesting about him and you will know how interesting OPOS cooking too.
For One Pot One Shot cooking ,you no need to follow big recipes ,recipes will fit in a single recipe card.You follow the card and layer the ingredients as per the card and close the cooker and whistle it as per the card . That's all , delicious , time saving food is ready.
Before stating OPOS cooking learn What is OPOS through this link https://sites.google.com/site/oposrecipes/-introduction and also https://sites.google.com/site/oposrecipes/what-is-opos.
You can also search OPOS cards in google search.

I started cooking OPOS cooking few months before and at the early stage I was not able to bring out perfect dish through OPOS, most of the time my cooker base burnt but later I understood Iam deviating in following the recipe cards .And now I cook many dishes through OPOS and it really saves lot of cooking time and mainly lot of dishwashing time too.

Try it and you will also fall in love with OPOS.
If you are beginner of OPOS then the below recipe is wonderful recipe to start ...TOMATO THOKKU.

The recipe card and step by step cooking is as below,

INGREDIENTS :
Tomato – 1/2 kg (12 nos medium sized) .
Chilli powder – 2 tsp
Salt – 1 tsp
Asafoetida – 1/4 tsp.
Turmeric powder -1/2 tsp.
Fenugreek – 1/4 tsp.
Sesame oil – 6 tsp.
Jaggery – 1 tsp

PREPARATION :
  1. Powder fenugreek to fine powder ( I used as it is as Iam lazy to powder it).
  2. Chop tomatoes to small pieces.
  3. In 2 or 3 ltrs cooker layer oil followed by tomatoes and spread evenly.

  4. Followed by turmeric powder , salt ,Jaggery , chilli powder , asafoetida , fenugreek powder ( just add them don't mix).
  5. Close the cooker and boil in high flame for 20 to 30 whistles.
    AFTER 20 WHISTLES , LOOKS LITTLE WATERY SO CLOSED AND LEFT FOR FEW MORE WHISTLES
  6. Once pressure subsides open the cooker and if the thokku looks watery close the cooker and leave for 5 or 6 more whistles (I left for 50 whistles !!) .
  7. Else after 30 whistles open the cooker and boil for 10 more mins till they come to thick consistency.
    AFTER 50 WHISTLES
    LOOK THE THOKKU DOESN'T STICK TO BOTTOM SO CLEANING IS EASY TOO

  8. Store in airtight container .
  9. If refrigerated the thokku remain fresh even for 2 weeks.
  10. For your easy ref I have attached recipe card also below.

     
     






















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