What is OPOS?
OPOS stands for One Pot One Shot cooking technique. All OPOS recipes use One Pot and all the cooking is done in One Shot. Contrary to the popular notion, it is anything BUT “dump everything in pressure cooker” sort of cooking. OPOS involves carefully constructed steps using standardized equipment, cooking in controlled heat (temperature) for a specific time. Once you understand the techniques, and the building blocks of a recipe, OPOS can help you to cook Mysore Pak to Malaysian noodles even if you haven’t boiled water in your life ever.
Top 3 reasons I OPOS
OPOS is clean and Green – By cutting down on elaborate, sometimes redundant steps in cooking, OPOS helps in saving the number of vessels, amount of water used for a recipe and is super hygenic too
OPOS is Fast – It helps me put together fresh food in a matter of minutes without compromising on taste or health.
OPOS is Healthy – With OPOS one can cut the amount of Oil/Fat into a fraction compared to traditional cooking without compromising on taste. Once you cook vegetables through the OPOS Flash cooking technique, you will never go back to cooking them in the traditional way. The vegetables (cooked in their own juices) burst with color and flavor and also retain maximum nutrients.
The term OPOS and One Pot One Shot are registered trademarks owned by Mr.Ramakrishnan aka Chef RK. Most of the OPOS recipes I have shared here are adapted from his OPOS Cookbook and validated by a large group of OPOSers. They are used in FoodnMoi with prior permission.
If you want to attempt any of the OPOS recipes from my site, I highly recommend these simple and easily available equipment.
A 2 or 3 Liter Pressure Cooker or a Pressure Pan: This Prestige pan is my absolute favorite and has been my loyal companion now in dishing out some fast and furious OPOS dishes. All the recipes I share here are standardized to cook in the 2 liter cooker. If I have used a bigger cooker, I would have explicitly called it out in the recipe page. FoodnMoi recommends these two models for OPOS recipes –
Kitchen scale and Measuring spoons: Because, OPOS is a precise technique it is all about standardizing. Please invest in a good quality kitchen scale and standardized measuring cups and spoons.
An induction stove: And finally, my old faithful. I highly recommend using in an induction stove to have full control over the heat settings and therefore the outcome of the recipe. OPOS recipes can be made on stove tops as well successfully.
Standardizing your Pressure cooker
Before attempting any of the OPOS recipes, please follow the steps below to standardize your cooker and heat source:
Heat 1/4C (60ml) water in your 2L cooker on high so that you get the first whistle between 1 and 2 minutes. If your timing is less than 1 minute, decrease heat. If it is over 2 minutes, increase heat. Also, you should get long whistles. If your cooker is releasing short, brief hissing sounds instead of long whistles then have your cooker serviced.
This standardizing steps will help you to understand your heat source better and adjust it for the OPOS recipes.
When you are attempting a OPOS recipe for the first time, please do not change anything. Don’t even try to scale up or down. Just follow the recipe and instructions to the T. Like Chef RK says, “First, cook to learn. Then cook to eat. Cook to feed and finally cook to impress.”