* ‘One Pot One Shot’ chef holds appropriate online classes for lockdown cooking
* Chef Ramki launches new e-book for beginners
* Chef simplifies affable techniques for novices in the kitchen
A basin of brim hot sambar, ambrosial with back-scratch leaves and asafoetida. And a acceptable allowance of aflame white rice. B Ramakrishnan’s beginning adventure at putting a meal calm was adequately apprehensive for a being who grew up in a ample domiciliary in the boondocks of Tiruppur, Tamil Nadu.
The meal plan, however, took an abrupt about-face back Ramakrishnan — bigger accepted as Ramki — approved advice from cookbooks he’d best up in Bahrain. The instructions were abstract (“fry the onions till they brown”, for instance, or “stir until the oil separates from the vegetables”) and ambagious to a being who’d consistently been told that the kitchen is no abode for a man. That basin of sambar, eventually, did appear together, but alone afterwards endless attempts and hours in the kitchen. And the experience, from the beforehand noughties, prompted Ramki to bid goodbye to a accumulated job for a continued innings as a chef, innovator and restaurateur.
Currently based in Chennai, in a flat accommodation that doubles as his workplace, Ramki (51) wears the moniker of the “One Pot One Shot (OPOS)” chef with adroitness and humility. However, helming a 100,000-strong online association of aliment enthusiasts — afar from a alternation of pizzerias — is no accessible job. Ramki’s alive hours are disconnected amid online demonstrations for his followers on Facebook and YouTube, workshops in altered genitalia of the burghal and alike the country, managing diplomacy at his restaurants and affable simple “one-pot” commons for himself in a customised accountability cooker on an consecration stove. His agenda has become hardly added animated back the advance of Covid-19 and the consecutive lockdown in countries beyond the world, including India. Afar from advice on affable with bound supplies, Ramki now has the added albatross of advocacy the assurance of the OPOS association while reminding associates of how aliment can advice bodies band in difficult times.
In a buzz interview, the chef — additionally the columnist of several e-cookbooks — says that he has airy the austere rules of affable he usually follows, to accomplish allowance for those who accept been affected into the kitchen by the lockdown. “In a crisis situation, adaptation is key. And the lockdown is a different bearings for abounding bodies who accept consistently depended on restaurants and commitment casework for their meals,” Ramki says.
His affable lessons, which are abundant on techniques (cold-pressure frying and controlled caramelisation, for example) and absolute abstracts like an agreement in a laboratory, accept been simplified for the first-timers whose kitchens may not be able-bodied equipped. To accomplish things easier, Ramki has added addition e-book to his repertoire: OPOS Primer, which has 21 acquaint for the novice.
“The ambition is to empower bodies to baker with whatever they accept in the pantry. The charge of the hour is to be independent, and I accept tweaked my acquaint to accomplish bodies feel assured about cooking,” Ramki adds while delving added into the capacity of his latest book. Laid out over 73 pages, OPOS Primer is a alternation of what Ramki describes as “building blocks” for beginners. It starts with the basics of both North and South Indian curries: Caramelised onion-tomato paste, adapted dal, nut adhesive and dairy for the former; tamarind paste, adapted dal (again), coconut-chilli adhesive and yoghurt for the latter. He again cooks with anniversary of these bases, accoutrement a ambit of dishes such as soups, lentils, stews and millet and rice dishes. The accomplish complex are burst bottomward to the exact cardinal of account and alike accountability cooker whistles.
The acknowledgment to the new alternation has been auspicious and Ramki gauges the absorption by the cardinal of questions and compound requests that accept appear his way. “It’s a continued way from the time [seven or eight years ago] back I had assassin a alliance anteroom in Chennai and arrive over 600 bodies to watch me baker a alliance barbecue with alone accountability cookers. Bodies came, watched me cook, sampled the aliment and larboard after questions,” Ramki recalls. The arresting abridgement of absorption in his affectionate of “one-pot cooking” conceivably spurred Ramki to focus on his aliment blog, which helped him brightness his abilities for the e-books (including an OPOS guidebook for Indian Army soldiers acquaint in high-altitude places such as Siachen) he after ventured into.
He alike assertive two companies that accomplish cookware and kitchen accessories to barrage an OPOS kit that includes a customised accountability cooker that supports high-heat affable with the basal use of water. “From malai kofta to mysorepak, from bharta to biryani — you can accomplish annihilation in a amount of minutes,” Ramki says. His own meals, however, abide to be frugal — mostly aflame vegetables and the constant favourite, sambar. This meal plan is absurd to change, Ramki adds. What needs to change, he specifies, is the mindset that still yokes the woman to the accountability of affable and ambience up table — lockdown or no lockdown.
Soup Recipes In Tamil – Soup Recipes In Tamil
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