OPOS Cookbot Primer 84857d3r PDF
OPOS Cookbot Primer 84857d3r PDF
This book has been published after all reasonable efforts taken to make the material
error-free. However, the author 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 or reproduced in any manner whatsoever without written
permission from the author, except in the case of brief quotations in articles and book
reviews.
2
TABLE OF CONTENTS
Section 1 - Introduction
Module 2 - The Modes
Other Modes
Module 3: Manual Modes
Cooking with too little stuff & Gasket Misalignment
Abbreviations and Acronyms
Book Structure
OPOS Primer
3
Lesson 12c: Generic Thalis
Lesson 13: Lentils / Dal
Lesson 14: Legumes / Large Dals
Lesson 15: Rice with Lentils (Pongal, BBB, Khichdi)
Sambar Sadam
Lesson 15a: Sweet Porridge
Lesson 15b: Kheer / Payasam
Lesson 16: Pulav
Jeera Methi Pulav
Lesson 17: Milk
Section 5 - Conclusion
General FAQ
OPOS Techniques A-Z Summary
Other OPOS Resources
Thank You!
4
Section 1 - Introduction
5
Hi,
Welcome to the OPOS family. You are now the proud owner of a CookBot. The first
OPOS automatic cookware. This bot is designed to make magic in your kitchen, even if
you are a complete newbie, who has never cooked before. There is no learning curve.
Just follow a few simple instructions and you can cook up almost all CookBot recipes
standardized for you by an army of OPOStars. Everything from Biryanis, thalis, curries,
snacks and sweets are just a click away.
Ready to start?
1.Plug it in.
2.Switch on.
3.The bot displays Hi, followed by OPOS. It is now ready to cook.
For use as a OPOS PressureBaker or as a normal pressure cooker, you need to check
if your bot gets pressurised.
For the bot to get pressurised, fitting the gasket properly is very important. This is the
only skill you have to learn. If the gasket is not fitted properly, you may experience
spewing.
In PressureBaking, we cook with little or no water, on high heat, for a short time. We
pressurebake everything where colour, texture and flavour is crucial. Vegetables, meats,
seafood are always PressureBaked.
In Pressure cooking, we cook with lots of water, on medium or low heat, for a longer
time. Rice, millets, larger dals like channa & rajma are usually pressure cooked.
Vegetables are never pressure cooked.
6
Module 2 - The Modes
Preset Menus: https://youtu.be/8Iv2XbmLMLE
The core promise of OPOS is to make food a non-issue. OPOS relies on standardised
equipment and standardised recipes to replace manual skill and experience.
The CookBot completes this promise. We all have the same equipment. We all have the
same set of standardised recipes, repeatedly validated and fine tuned. The OPOS
promise guarantees they will work for you, exactly the same way it worked for us.
To keep it simple, all standardised CookBot recipes are just a list of ingredients followed
by a MODE.
Each mode is designed to cook one building block of food perfectly. The quantity does
not matter. The CookBot automatically adjusts cooking time when you scale up or down.
It can handle any quantity from 250g to over 1.5kg easily. The VEG Mode is an all
purpose mode. It is the only mode you will need for most daily recipes.
dVEG mode:
If you feel your vegetables are overcooked in the VEG mode, use the dVEG (Delicate
Vegetable) mode instead.
The same logic is extended to non-vegetarian dishes with the CHIC (Chicken), GOAT
(Mutton), FISH (and seafood) modes.
RICE mode: This handles all common varieties of white rice. Different varieties of rice
can be cooked together using separators.
DAL mode: This is for small dals (Tuvar, Mung, Channa & Masoor). Different varieties
of dals can be cooked together using separators.
These are common modes most of you would need for a lifetime of good food.
7
Other Modes
Once you are comfortable with the basic modes ( VEG, dVEG, rICE, dAL, FISH, CHIC,
GOAT), you can explore other preset modes below. All modes follow the LAYER-
CLOSE- CLICK format.
Always start with standardised recipes. Do not cook too low a quantity (less than 250g)
or too high a quantity (filling a pot over 3/4th).
PORR(Porridge mode)
Load Rice, Dal, Additives. Click PORR.
Use for: Kichidis, bise bele bhat, pongal, sambar rice.
8
Use for: All kinds of Kheers
The YOGU (Yogurt mode) is not working as expected. The cBIR & mBIR ( Chicken and
Mutton Biriyani modes) need more validation.
Click Menu. Click + .It displays Veg. Click + again. It moves to the next mode. There are
20 preset modes. Choose the mode you like. The cooking starts automatically once the
display stops blinking.
Once you have entered the settings, The display blinks 10 times, giving you time to
change your settings. If you don't change anything, the display stops blinking and the
OPOS text under the display lights up. It means heating has started. This text will keep
blinking till you hear one beep or three beeps. One beep indicates the bot is
pressurised. Once this happens, the lid moves up. You would see a slight gap between
the lid and the body. At a glance you know if your bot is under pressure or now.
9
Three beeps indicate sufficient pressure is not built up. the lid does not move up. There
will be no gap between the lid and the body.
After one or three beeps, OPOS text stops blinking. The countdown starts. The display
alternates between the mode, heat level and the time .
You can cancel cooking anytime by just pressing the On/ Cancel button.
Once you choose a mode number, you can set the heat level and time for that number.
These values will be remembered.
We have minimised the buttons and options to enable one click cooking. In most cases,
just choose a mode. The bot handles everything else. It decides whether to keep warm
or not, depending on the chosen mode.
For example the keep warm mode is not activated for the Veg mode as it would
overcook the vegetables.
The Beeps:
One Beep: All is good. Bot is pressurised.
Three beeps: The bot is not pressurised. You might face charring or undercooking.
Six beeps: Cooking is over. Let pressure settle. Keep Warm mode switched on.
Ten beeps: Cooking is over. Release pressure to avoid overcooking.
10
Cooking with too little stuff & Gasket Misalignment
https://youtu.be/5Cpr3tGKFGE
These account for 99% of the CookBot problems reported so far. When you cook with
too little stuff, you may experience charring or pressure release.
The pressure release is like the Gasket release in a manual pressure cooker. The
steam inside is vented out. This is perfectly safe.
Gasket misalignment: Always check the gasket before you close the bot. This is slightly
different from fixing the gasket in a stovetop pressure cooker.Pull the silicone nipple to
remove the plate. Remove the gasket, stretch it and fit it back again. Push the silicone
nipple to fit the plate back.
If you cook with a misaligned gasket, you might experience spewing. You might also get
moisture in your display. None of these are serious. In both cases, switch off, wipe dry
and the bot is ready to be used.
11
Abbreviations and Acronyms
tsp Teaspoon
Tbsp Tablespoon
g Gram
mins Minutes
Wh Whistles
12
Book Structure
Introduction to OPOS
OPOS is all about techniques. Once you master them, you can cook almost anything
you like, from any cuisine across the world. OPOS demystifies and deskills cooking the
basic building blocks of food. Vegetables, meats, poultry, seafood, starches and dals.
Once you master these, you can then add your own flavouring, additives and cook them
up into whatever you like.
You need not worry about recipes or cuisines anymore. You transcend them.
OPOS standardises everything - the cooking pot, the heat source, the quantity of
ingredients, the order in which they go into the pot, the time in which they get cooked,
and the cooking conditions. The only variable are the ingredients themselves. This
section teaches you how to handle the variation in ingredients and finetune the recipes
to control the colour, texture, flavour and taste.
From the who, the how, the when, where and why, the primer takes you through the
evolution and FAQ’s of OPOS.
Section 4 - Conclusion
Other resources to access more information on OPOS.
13
OPOS Primer
1. The OPOS Magic:
It took us 15 years, 780 blog posts, 26097 volunteers, 52 children, tonnes of provisions,
1208 files, 10411 Facebook posts, 5601 photos, 320 videos, millions of arguments, 1
dictator, 15 comedians, 1 world record, 4 restaurants, 16 chefs, 14 events and 22
corporate demos before the first OPOS book was published in 2018. We made more
progress in the last one year than we did in the past 15 years. OPOS became a firm
part of thousands of kitchens across the world. It is being shaped and refined by this
vast community. You now hold the key to this magical world!
2. What is OPOS?
OPOS (One Pot, One Shot) is a set of scientific cooking techniques designed to
unchain you from the kitchen, cut drudgery and empower anyone to cook confidently. All
OPOS recipes use One Pot and all cooking is done at One Shot. No steps. No
supervision. From pastas to paneer makhani, malai kofta to mysorepak, OPOS recipes
are easier and faster than cooking instant noodles!
4. Why OPOS?
OPOS is Green. One pot to wash.
OPOS is Clean. Hygienic. Less of a mess.
OPOS is Fast. Fresh food in minutes.
OPOS is Liberating. No supervision.
OPOS is Healthy. Maximises nutrition.
OPOS is Flexible. Cook your way.
OPOS is Economical. Saves fuel and water.
OPOS is Tasty. Intense flavours.
OPOS is Transparent. Works for all.
OPOS is Consistent. Works every time.
OPOS is Universal. Cooks all cuisines!
14
OPOS is not a fancy word for pressure cooking. Very few OPOS recipes follow the
"dump all into a cooker" technique. Most OPOS recipes are built on PressureBaking, a
brand new cooking technique developed for OPOS. PressureBaking is an OPOS
technique of cooking food in its own juices, over high heat, for a very short time.
PressureBaking is very similar to stir frying. It is much faster than normal pressure
cooking. PressureBaking combined with other OPOS techniques is responsible for the
intense colour, flavour, taste and textures of OPOS dishes.
7. OPOS Techniques:
Attalysis, Bottled tadka, Controlled evaporation, Controlled caramelisation, Cold
Pressure Frying, Dum cooking, Emulsification, Hydro distillation, Inner pot cooking, Just
Enough Liquid, Key building blocks, Layering, No prep cooking, Oil free cooking,
PressureBaking, Queuing, Retained heat, Sugar Syrup hack, Use of staples, Very long
marination, Xtra long storage, Yolk colour retention and Zoned PressureBaking are the
key OPOS techniques powering all OPOS recipes.
9. Equipment needed:
OPOS is about standardisation. Deskilling comes at a price. For OPOS recipes to work,
you need to use standard equipment and standardised recipes.
10. Measures:
Use standard measuring cups, spoons (1C = 240 ml, 1tsp = 5 ml, 1Tbsp = 15 ml) and a
kitchen scale. Use measuring cups for liquids and weighing scale for solids, especially
in tricky recipes like sugar syrup.
15
Spice Box: garam masala, chilli, coriander, cumin, turmeric, asafoetida, sambar, pepper
powders. Mustard, cumin, fenugreek, fennel seeds. Cardamom, cinnamon, bay leaf,
cloves, ginger, garlic, kasuri methi, urad dal, dry red chilli.
Essentials: Salt, sugar, pickles, papad, tamarind, coconut, chilli, coconut milk, coconut
milk powder, cashews, peanuts.
Optional: Cheese, almonds, raisins, sesame, saffron, cinnamon, Italian seasoning.
16
Section 2 - Basic Lessons
Lesson 1: PressureBaking Vegetables
Replace / Supplement:
Beans with favorite juice vegetables (carrots / beetroots / ivy gourd)
Tips:
Can add tadka / grated coconut to convert into SI poriyal
Can add garam masala in Layer 3 to convert to NI subzi
17
Starchy Vegetables - Raw Banana
https://youtu.be/VrmoQO-9Q6w
Replace / Supplement:
Raw banana with Potatoes / Sweet potatoes
Pepper,cumin with favorite spice mix
Tips:
Vary cut size to balance cooking texture
18
19
Lesson 2a: Delicate Vegetables
In the CookBot, layer as below:
Layer 1: 1/4C water
Layer 2: 2C to 4C delicate vegetables (Capsicum/ Cauliflower/ Peas etc)
Layer 3: Masala / curry paste
Close. Click Menu >> + >> dVEG. Release pressure.
Replace / Supplement:
Cauliflower with favorite delicate vegetables
Spice powders mentioned with favorite spice mix
Tips:
Skip water for roasted effect
Smaller cauliflower florets can turn mushy
Vary cut size to balance cooking texture
20
Keerai Masiyal
https://youtu.be/ndED1APhvtQ
Replace / Supplement:
Cumin powder, Green chillies with cumin & red chillies tadka
Tips:
Can add 2Tbsp grated coconut / CCC Paste
Can add tadka
Can mix in CCC Paste + Cooked dal to make keerai kootu
Can mix in cooked dal + 2tsp sambar powder to make keerai sambar
21
Lesson 2b: Mixed Veggies with Masala Base (Pav Bhaji)
https://youtu.be/KOdcmnOHlYU
Replace / Supplement:
Vegetables mentioned with favorite vegetables
Pav Bhaji masala with favorite spice mix
Tips:
Can blend for a smoother texture
22
Lesson 2c: Soups
https://youtu.be/_VtuKag8D_I
Replace / Supplement:
Pepper with favorite spice mix
Milk with Cream/ stock / water
Tips:
Can use vegetables like carrot/ potato/ squash/ broccoli/ tomato/ sweet corn/ mushroom
23
24
Lesson 3: Vegetables with Starches
Replace / Supplement:
Curry powder with favorite spice mix
Millet semiya with instant rice vermicelli / quick cooking oats / instant noodles / poha
Tips:
Thick varieties of starches might need to be briefly (10-15mins) soaked in water and
drained
25
26
Lesson 4: Vegetables with Egg
https://youtu.be/LuAgUYNpY5k
Replace / Supplement:
Vegetables mentioned with any favorite vegetables
Tips:
Peel immediately for soft boiled eggs
Allow eggs to cool for medium/ hard boiled eggs
27
Lesson 5: Boiled Eggs
https://youtu.be/JzuO9gt2cak
Replace / Supplement:
Chicken Eggs with Quail eggs
Garam masala with favorite spice mix
Tips:
Release pressure for soft boiled eggs
Let pressure settle for medium boiled eggs
Allow eggs to cool completely for hard boiled eggs
28
29
Lesson 6: PressureBaking Seafood
Fish Masala
https://youtu.be/Fn10afwpBFA
Replace / Supplement:
Fish with prawns / seafood varieties
Fish masala with favorite spice mix
Water with coconut milk
Tips:
Remove the fish. Mix the curry and add the fish back.
30
31
Lesson 7: PressureBaking Meats
Chicken
https://youtu.be/hgFwo8_NvwQ
Replace / Supplement:
Chicken with Quail / Country Chicken
Chicken masala with favorite spice mix
Onions with shallots
Tips:
Can dilute with water/stock
32
Lesson 8: PressureBaking Red Meats
In the CookBot, layer as below:
Layer 1: 3Tbsp oil
Layer 2: 250g - 500g chopped Mutton
Layer 3: Masalas/ Curry paste
Close. Click Menu >> + >> GOAT
After beeps and LO is displayed, let pressure settle.
Mutton Sukka
https://youtu.be/GDcZG398ivY
33
Replace / Supplement:
Mutton with other favorite red meat
Tips:
Tender mutton cooks faster.
Can use meat tenderizer like lemon / raw papaya paste
34
Lesson 9: Rice
https://youtu.be/IKU9soSPfcM
Replace / Supplement:
Rice with millets
Tips:
Vary water ratio depending upon type / variety of rice used
35
Lesson 10: Vermicelli
https://youtu.be/wBlqhoh94ZU
Replace / Supplement:
Green chillies, ginger with favorite spices
Tips:
Use roasted vermicelli. Unroasted / thin vermicelli can go mushy
36
Lesson 10a: Pasta
Mac n Cheese
https://youtu.be/FpZYsC7yP2A
In the CookBot, add 1C pasta, 1C water just enough to cover the pasta, 1/4tsp salt
Close. Click Menu >> + >> RICE.
After beeps and OFF is displayed, release pressure by turning the vent to right or left.
Open, mix all with 3Tbsp cheese, 1/2tsp oregano and serve
Replace / Supplement:
Oregano with favorite seasoning
Tips:
Indian pasta cooks fast.
Hard / durum wheat pasta needs to be soaked briefly in water (10-15minutes)
37
Lesson 11: Instant Noodles
https://youtu.be/TreU6NCeEj8
In the CookBot, add:
2 packs instant noodles
2C water, tastemaker
Close. Click Menu >> + >> VEG
After beeps & OFF is displayed, release pressure by turning the vent to left or right.
Open, mix all.
Replace / Supplement:
Tastemaker with favorite spice mix
Tips:
Can add water to convert to soupy consistency
38
Lesson 11a: Normal Noodles with Vegetables
https://youtu.be/ciNCPgG8Cjw
Prep: Crush, wash & drain, 100g normal noodles. Mix with 1tsp each (soy sauce, chilli
sauce, vinegar, ketchup)
In the CookBot, layer as below:
Layer 1: 1/2C water
Layer 2: 1/2C each (Carrot, beans)
Layer 3: Noodles
Layer 4: 1C chopped vegetables
Close. Click MENU >> + >> VEG
After beeps & OFF is displayed, release pressure by turning the vent to left or right.
Open, mix all and fluff up.
Replace / Supplement:
Carrot, beans with favorite vegetables
Sauces mentioned with favorite spice mix
Tips:
Some varieties of noodles may need to be briefly soaked in water (10-15mins) and
drained before layering
39
Lesson 12a: One Shot North Indian Thali
https://youtu.be/Ypup_3g7AZo
Prep: Blend 10 cashews / almonds, 1/4tsp each (poppy seeds, OPOS Ginger-Garlic
Paste), 1/2tsp garam masala, 1 green chilli into a thick paste
After beep and OFF is displayed, switch off. Release pressure by pressing middle
button or by changing the vent to right or left
Replace / Supplement:
Cauliflower with Broccoli
Peas with favorite delicate vegetable
Potato with favorite starchy vegetable
Garam masala with favorite spice mix
Tips:
For one shot thalis 4-5 mins is enough
Adjust cream according to preference
40
41
Lesson 12b: One Shot South Indian Thali
https://youtu.be/OQT1xqhY0JY
Zone 1: Sambar
Layer 2: 1C radish
Layer 3: 1/2C cooked tuvar dal
Layer 4: 1Tbsp each (sambar powder, tamarind paste),1/8tsp each (turmeric powder,
asafoetida), 1/2tsp salt
Layer 5: 1/4C chopped tomato, 3 slit green chillies
Zone 2: Kootu
Layer 2: 1C chopped mixed vegetables (carrots, beans, potato)
Layer 3: CCC paste, 1/2tsp salt
For rasam: Fill 1 scooped tomato with 1Tbsp each (rasam powder, chopped garlic),
1tsp OPOS tamarind paste, 1/8tsp each (asafoetida, turmeric)
Remove zone 1, mix 1Tbsp bottled tadka, 1/2C water, 1Tbsp chopped cilantro & serve
as sambar
Remove zone 2, mix & serve as Kootu
Remove zone 3, mix and serve as Poriyal
Remove tomato and mash with 1C hot water for rasam
Replace / Supplement:
Tomato in sambar with other vegetable of choice
Radish, broad beans with vegetable of choice
Add spice powder as per preference
42
Tips:
Can mix in cooked dal with kootu
Serves 2-3 adults
43
Lesson 12c: Generic Thalis
https://youtu.be/3HxybXN20TY
Prep:Paste 1: CCC Paste - Blend 1/4C coconut, 1green chilli, 1/2tsp each (cumin, salt)
Paste 2: Hariyali Paste - Blend 2Tbsp each (mint, coriander leaves), 1 each (green
chilli, garlic), 1/4tsp each (garam masala, chilli powder), 10 cashews, 1/2tsp lemon
juice.
Paste 3: Dal Base: Mix 1/2C cooked tuvar dal, 1/2tsp each (salt, chilli powder), 1 each
(green chilli, garlic), 1/4tsp turmeric
Remove zone 1, mix in 1/4C yogurt, 1tsp tadka and serve as Pumpkin Pulissery
Remove zone 2, mix all and serve as Hariyali Aloo dry curry or mix in 2Tbsp each
(cream, water) and serve as gravy
Remove zone 3, mix with 1/4C water, 1tsp tadka and serve as Spinach Dal
Replace / Supplement:
Pumpkin with favorite watery vegetable
Potato with favorite starchy vegetables
Spinach with favorite edible greens
Tips:
Mix and match any spice paste with any vegetables to make infinite curries
Can use water / stock / cream / milk for diluting curries
44
45
Lesson 13: Lentils / Dal
h"ps://youtu.be/leZUUmmKc2s
Tips:
Can add 1/4tsp turmeric powder
Can add whole tomatoes / caramelised onions, spice powders to convert to spiced dal
base
46
Lesson 14: Legumes / Large Dals
https://youtu.be/65dC6O1VVwY
Replace / Supplement:
Channa with Rajma / Desi Chickpeas
Tips:
Tough dals / darker varieties need longer soaking / cooking time
47
Lesson 15: Rice with Lentils (Pongal, BBB, Khichdi)
Prep: Soak 1C rice, 1/4C dal in water for 1hr. Drain
In the CookBot, add 4C water, 1Tbsp ghee, rice, dal, 1.5tsp salt, masalas
Close. Click Menu >> + >> PORR.
Once the bot beeps, displays LO, let pressure settle.
Open after pressure settles. Mash well.
Sambar Sadam
https://youtu.be/rCtiOA8VOsE
Prep: Soak 1C boiled rice, 1/2C tuvar dal in water for 1 hour. Drain.
In the CookBot, add rice, dal, 4C water, 1/2C chopped tomatoes, 1/4C caramelised
onions/ shallots, 1/2tsp turmeric powder, 1Tbsp sambar powder, 1/2Tbsp salt, 1/4tsp
asafoetida, 5 curry leaves, 2 green chillies, 2tsp tamarind paste.
Close. Click Menu >> + >> PORR
After the beep, LO is displayed, let pressure settle.
Open, mash with 1/2C water. Optionally, add tadka.
Replace / Supplement:
Sambar powder with favorite spice mix
Tamarind paste with favorite souring agent
Tips:
Vary water ratio after cooking to vary texture
48
49
Lesson 15a: Sweet Porridge
https://youtu.be/elvrZw14WnA
In the CookBot, add 4C water, 1Tbsp ghee, Rice, Dal, 2 crushed cardamoms, 1/8tsp
salt, 1/4C each (cashew, raisins)
Close. Click Menu >> + >> PORR
After the beep, LO is displayed, let pressure settle.
Open, mash with 1.5C jaggery, 1/2C milk
Replace /Supplement:
Cardamom with favorite sweet spices
Cashews / Raisins with favorite nuts / dry fruits
Jaggery with sugar
Milk with water
Tips:
Can increase or decrease addition of water after cooking to vary consistency
Can add more ghee for extra flavor
50
Lesson 15b: Kheer / Payasam
https://youtu.be/OcV3J6I3zUs
In the CookBot, add 500ml milk, 1C water, 1/2C each (sugar, poha), 1/4C roasted
vermicelli, 1tsp rose water, 1/2tsp kewra water (optional), 1Tbsp ghee
Close. Click Menu >> + >> PAY
Once bot beeps, LO is displayed, let pressure settle.
Open, mix and serve. Can garnish with roasted / slivered nuts.
Replace / Supplement:
Poha with 1/4C sago
Rose water / kewra with favorite flavoring
Tips:
Open only after pressure is completely settled.
51
Lesson 16: Pulav
In the CookBot, add 1C each (soaked rice, water), 1Tbsp Flavouring (Jeera, Methi),
1tsp salt.
Close. Click Menu >> + >> PULA (Pulav mode)
Once the bot beeps, displays LO, let pressure settle.
Open after pressure settles and fluff up.
In the CookBot, add rice, 1C water, 1Tbsp ghee, 1tsp each (salt, cumin), 1/4tsp each
(crushed pepper, turmeric), 2Tbsp kasuri methi, 2tsp OPOS Ginger-Garlic paste, 1 slit
green chilli.
Close. Click Menu >> + >> RICE
After the beep, LO is displayed, let pressure settle. Open, fluff up and serve.
Replace/Supplement:
Kasuri methi with favorite dried herbs
Spices mentioned with favorite spices
Tips:
Water ratio may vary with different brands / types of rice
52
Lesson 17: Milk
https://youtu.be/Sk2TQ9foZDk
Tips:
Ensure proper placement of Gasket / Lid.
Misalignment of gasket / lid can cause spewing.
In case of spewing, stop cooking.
53
Section 3 - Advanced Lessons
Lesson 1: Cooking Rice with Vegetables (Vegetable Biryani)
Mushroom Biryani
https://youtu.be/H0K1lkaZzqM
Close. Click Menu >> Heat >> + >> HIGH and Timer >> + >> 15 minutes.
After beeps and LO is displayed, Let pressure settle. Open, fluff up, garnish with 1Tbsp
ghee and serve.
Replace/Supplement:
Oil with ghee
Biryani masala with favorite spice mix
Mushroom with Tomatoes
Tips:
1. Do not use delicate vegetables (like carrots, beans, peas, cauliflower etc…), as
they overcook.
2. Can increase water quantity if you like your rice softer.
54
55
Lesson 2: Cooking Rice with Chicken (Chicken Biryani)
Chicken & Mutton Biryani - 2.5kg Chicken & Mutton Biryani
https://youtu.be/jd1faoDtrgY
Prep: Rinse and soak 2C (400g) basmati rice in water for 1 hour. Drain.
Meat marination: Mix 500g chicken/mutton, 1/2C yogurt (130g), 3Tbsp Biryani masala
(30g), 2Tbsp OPOS Ginger-Garlic paste (50g), 1/4C each (mint (20g), caramelised
onions(60g)), 1tsp salt, 4 green chillies.
Close. Click Menu >> Heat >> + >> HIGH and Timer >> + >> 20 minutes
After beeps and LO is displayed, Let pressure settle. Open after 30 minutes. Garnish
with 1Tbsp ghee, fluff up and serve.
Replace/Supplement
Oil with ghee
Biryani masala with favorite spice mix
Caramelised onions with fried onions
Chicken / Mutton with favorite meats
Water with stock
Tips:
Can slightly vary water ratio depending on type of rice used
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Lesson 3: Cooking Rice with Mutton (Mutton Biryani)
https://youtu.be/jd1faoDtrgY
Prep: Marinate 500g bone-in mutton with 1/2C curd, 1/4C each (caramelised onions,
chopped mint leaves), 3Tbsp biryani masala, 2Tbsp OPOS Ginger-GarlicPaste, 1tsp
salt , 4 green chillies. Wash and soak 350g basmati rice for 1hour. Drain.
Close. Click Menu >> Heat >> + >> HIGH and Timer >> + >> 20 minutes
After beeps and LO is displayed, Let pressure settle. Open after 30 minutes. Fluff up
and serve.
Replace/Supplement:
Ghee with oil
Biryani masala favorite spice mix
Caramelised onions with fried onions
Mutton with other red meats
Tips:
Can slightly vary water ratio depending on type of rice used
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Lesson 4: Rava Barfi
Sugar Syrup Hack
https://youtu.be/f2Ajp7nS5Q0
In the CookBot add 200g sugar, 60ml water, 1Tbsp ghee, 1/4tsp cardamom powder
Click >> Menu >> + >> SSH
Once auto OFF is displayed, release pressure by turning the vent to right or left. Open,
pour the sugar syrup to 130g roasted rava/ sooji
Mix well until the sooji is nicely soaked in the syrup. Pour on a greased tray and cut into
desired shapes. Optionally, garnish with nuts.
Replace / Supplement:
Rava with Milk powder
Cardamom powder with favorite sweet spice powders
Tips:
Can use a mix of milk-powder and sooji
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Lesson 5: Bottled Tadka
Cold Pressure frying
https://youtu.be/ZB3JsxMMYY8
Carefully, remove the inner vessel from the bot and transfer the tadka to a clean and dry
bowl (to prevent further cooking due to retained heat). Let cool and bottle.
Tips:
Do not change anything the first time.
Exercise caution as this recipe involves use of hot oil
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Lesson 6: Controlled Caramelisation
North Indian Curry Base
https://youtu.be/h--xNAZjCnU
Once the bot beeps and displays OFF, carefully open, mix & blend.
Bottle & use as curry base.
Replace / Supplement:
Onion petals with shallots
Tips:
If tomatoes are big, half, deseed them and use them as cups.
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Lesson 7: Ghee
https://youtu.be/H3b2qB831u8
Tips:
Can cook on high for 2 mins to get darker ghee (check video)
Do not stir as stirring in open mode will cause foaming.
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Lesson 8: Carrot Halwa
Controlled Evaporation
https://youtu.be/wo8noMzyrRc
Replace / Supplement:
Carrot with beetroot
Milk with water
Tips:
Can garnish with roasted nuts / raisins
Can add grated khoya / condensed milk after cooking
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Lesson 9: Scaling up
Prep: Blend 1C grated coconut, 4 small tomatoes, 1/4C roasted gram, OPOS Ginger-
Garlic paste, 1/2C masala powder (any masala powder), 1Tbsp poppy seeds, 1tsp
fennel, 10 small green chillies, 1C water to a THICK, smooth paste.
Replace / Supplement:
Potato with starchy vegetables
Soya chunks with tender raw jackfruit
Mushrooms with tomatoes
Roasted gram with cashews / almonds / favorite nuts
Tips:
Can add cream / coconut milk while diluting for extra flavor
Do not use delicate vegetables while scaling up.
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65
Chicken Gravy for 10 adults
https://youtu.be/jzNHZEXiRaw
Replace / Supplement:
Chicken Masala with favorite spice mix
Caramelised Ginger / Garlic with OPOS Ginger - Garlic Paste
Tips:
Can mix in stock / cream / coconut milk to dilute.
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Section 5 - Conclusion
General FAQ
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You can release the pressure by moving the vent on the lid to right or left.
Alternatively, pressing down the button on the lid also releases pressure.
➢ Can any other vessel be used instead of the one that comes with the CookBot?
No, only the provided vessel must be used.
➢ Steam gushing out through the lid / vent. Why did this happen?
This is a safety feature. The CookBot vents out excess steam if it detects an
unsafe pressure buildup. It is likely you have cooked with too little or have a
misaligned gasket. Switch off. Let cool. Remove gasket. Stretch and fit it back
again.Do not cook with too little food.
➢ I added food directly, without using the inner vessel. What to do?
Switch off. Remove all. Clean well. Let dry completely. Switch on to see if it
works. If it does not, contact support through the website.
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➢ I see moisture in display
This is likely if you have cooked without a gasket or if your gasket has been
misaligned. Open the lid and keep it in a dry place for the moisture to evaporate.
You can even switch on the Keep Warm Mode or use a hair dryer to evaporate
moisture.
➢ The aluminium plate (splash guard) that comes with the CookBot has dents/
scratches on arrival. My CookBot body had cracks/ dents on arrival. CookBot
showing E2/ E3/ E4 errors. What should I do?
Get in touch with the customer care through the website.
➢ What are the dimensions of the box and weight of the pot?
30*30*30 and 5 Kgs
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➢ Can the inner vessel be put in the dishwasher?
Yes, both the inner vessel and the aluminum plate can be put in the dishwasher
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OPOS Techniques A-Z Summary
A for Attalysis - Dough can knead itself.
B for Bottled tadka - Fresh tadka can kill. Toxic oil fumes are a severe health hazard.
C for Controlled caramelisation - Onions can be caramelised in less than 5 minutes.
C for Controlled evaporation - Ghee, Thokkus and halwas can be cooked in under 10
minutes.
D for Dum cooking - All foods need to be cooked sealed, undisturbed, in their own
juices, to maximise flavour.
E for Emulsification - Oil/ Fat is not mandatory for rich & creamy gravies.
F for Cold Pressure Frying - Deep frying uses less oil than shallow/ stir frying. Deep
fried oil can be reused a dozen times.
G for Greater Surface area - The surface area determines the speed of cooking
H for Hydrodistillation - Tea needs to be cooked sealed to maximise flavour
I for Inner vessels - Different heating zones can be created in the same pot.
J for Just Enough Liquid - Rice, noodles, pasta can be cooked with little or no water.
K for Key building blocks - World cuisine can be learnt in minutes. All cuisines are all
alike.
L for Layering - Cooking can be done blind, once you learn to visualise how ingredients
behave.
M for MPOS - Multiple dishes can be cooked together.
N for No Prep Cooking - You can throw a party at a moment's notice.
O for Oil free cooking - Oil is optional in most recipes
P for Pressure Baking - Taste is inherent in food. It can be unlocked by avoiding
overcooking or undercooking. Vegetables cooked beyond 5 minutes, for whatever
reason, are dead.
Q for Queued cooking - Anything can be cooked with anything in one shot.
R for Retained heat cooking - Retained heat and not Constant Stirring is the best way to
eliminate clumping.
S for Sugar syrup hack- Sugar syrup is a glue. Its strength can be varied by varying
cooking time.
T for Tomato caramelisation - Tomato can be caramelised in minutes.
U for Use of staples - Mixing and matching is the key to maximising variety,
V for Very Long Marination - Cut vegetables can be stored for weeks without
deterioration
W for Waterless cooking - Added water is the biggest enemy of cooking
X for eXtended storage - Cooked food can be stored for a week without refrigeration
Y for Yolk colour retention - Minimising cooking time is the best way to cook eggs.
Z for Zoned Cooking - Cooking multiple dishes takes the same time as cooking a single
dish.
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Other OPOS Resources
● OPOS Cookbook: 5 Minute Magic is among the Top 5 best-sellers on Amazon,
since its release in Jan 2018. Another major best seller is the Thali cookbook:
The Story of India through food on Amazon, also the winner of 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 and 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.
● Follow us on Instagram - OPOS_chef
Upcoming Projects
Dozens of cookbooks, industrial size equipment, OPOS run cloud kitchens are all in the
pipeline. Our aim is to make food a non-issue to everyone across the world!
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Thank You!
Thanks to the OPOS CookBook Team – Ashwini B, Tazin Faiz (co-author, Non Veg
Delicacies), Visalakshi Venkataraman (co-author, Me,Mom,OPOS), Srilakshmi
Anand for collating the videos, formatting the text and shaping this book up.
Other cookbooks by the cookbook team: OPOS Staples, Survival Manual, Disaster
Management.
Special Thanks to Roopa Raghav, Prabha Sridharan (co-author, Paneer Platter) for their
contributions.
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