# OPOS Karunaikizhangu masiyal
Karunaikizhangu ( washed peeled & cut) - 6
Peeled & cut small onions - 10
Tamarind paste - 1 1/2 tbsp
Chilli powder - 2 tsp
Hing - 1/4 tsp
Salt - 1 tsp
Curry leaves - 2 sprigs
Turmeric powder - 1/4 tsp
Oil - 2 tbsp
Water - 1/2 cup
In a PC, add oil, onion, then all the ingredients.
Close & cook for 3 whistles in medium flame.
After it cools, open & mash. Masiyal is ready!
Roasted lentil powder :
It's a multipurpose powder.
I have used 1/3 cup pottu kadalai ( fried gram),
4 red chillies,
2 pearls garlic,
1/4 tsp hing,
2 tbsp dhania,
1 tsp jeera and a little salt and powdered it.
Can be used when you do potato, arbi fry etc. to get a crispy texture. you can add it to kuzhambu as a thickener.
Thanks to Rama Krishnan for introducing the OPOS ( one pot one shot) method.
Stuffed buns
For the buns
Maida/All purpose flour 2 cups
Milk 1/4 cup
water 1/4 cup(add if more needed)
Active dry yeast 3/4 tblsp
sugar 1 tblsp
Salt 3/4 tsp
Flavor less oil 3 tblsp ( I used sunflower oil)
Stuffing
Paneer 1 packet
Tomato (diced) 2
Onion ( cut finely) 1
Jeera 1 tsp
Garam masala powder
1/4 tsp
Red chilli powder 1/4 tsp
Turmeric powder 1/8 tsp
Coriander leaves As needed
Oil 1 tsp
Salt As needed
Ginger garlic paste 1 tsp
Procedure
Warm the milk,add sugar to it and mix well. Add the yeast to it and mix well. Keep aside for 10 minutes to froth.
Take flour and make a dent,add water,oil,salt in it and the yeast completely dissolved in the milk.
Mix and make a smooth dough,keep in a warm place covered with wet tea towel for an hour.
Meanwhile take a kadai,add oil,then jeera, & onion,fry till turns golden.
Add gg paste fry till good aroma comes.
Add diced tomatoes,garam masala,turmeric & salt.
Fry till the tomatoes are mushy.
Now add the grated paneer & fry for few mins. Finally add coriander leaves & mix well.
By now, the dough we prepared would have doubled in size. Take it again and just give it a gentle knead and make 8 equal sized balls.
Grease a baking tray with oil and arrange the rolled balls with enough spacing between them.keep them covered.
Meanwhile roll the stuffing after cooling down completely.The stuffing should be around half the size.
Take each bun and make a dent in the middle.
Keep the rolled stuffing inside and pinch all the end towards centre to cover the stuffing.
Roll in to smooth bun. Repeat for every bun. Arrange them in the greased baking tray. Keep the pinched joined side down.Brush them well with milk.
Preheat the oven for 220°C. When the preheat is finished,by the time the buns would have raised.
Place the tray in the oven & bake for 20 mins. The whole house will be filled with nice aroma.
When it is ready take the tray out & brush the buns with butter or ghee.
The stuffing can be different.you can use any dry subjis.
