You Will Need:

• 1 cup Besan 
• 1/2 teaspoon Red Chilli Powder
• 1/4 teaspoon Ajwain/Carom Seeds
• A pinch of Hing/Asafoetida
• A big pinch of Turmeric powder/Haldi
• Salt as needed
• 2 tsp Hot Oil
• Water 2-3 tablespoons or as needed
• Any neutral flavoured oil for deep frying 

Grease the Murukku press with oil. Attach the Round Murukku Mould. Take a little bit of the mixture & fill it inside the Murukku press, Check if the oil is hot enough for frying by dropping a bit of the dough in the pan, if the dough rises immediately then the oil is hot enough, If you feel that the oil is overheated, turn off the heat for a couple of minutes & reheat 

You Will Need:

• Half a cup of Black Chickpeas - Soaked for atleast 6 hours or overnight
• 2 medium sized Potatoes
• 1 small sized red onion - finely chopped
• 1 Tomato - finely chopped 
• 1/2 tsp Roasted Jeera Powder
• 1/4 teaspoon Dry Mango/Amchur Powder
• 1/4 teaspoon red chilli powder
• 1/2 teaspoon Black Salt/Kaala Namak
• A squirt of lime juice 
• Fresh Coriander for garnish 

You Will Need:

• 250g Green Beans 
• 2 large Carrots 
• 2 tablespoon grated coconut
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon Cumin seeds
• 1/2 teaspoon Urad Dal
• 1/2 teaspoon Chana Dal
• A big pinch of Asafoetida/Hing
• 2 teaspoon cooking oil
• 3 Green Chilies 
• Salt as per taste 

NOTE:

-- I also use this method to flash cook Cabbage & it works well.

-- If you are trying the OPOS technique for the first time, watch this Video  about how to flash cook using this technique. It is a very detailed & precise video

NOTE:

-- You may add 1 chopped tomato at while you are sautéing the onions

-- You can add Green Peas too 

-- The Saagu will thicken a bit upon cooling down. So keep the consistency a little runny before turning off the heat

-- If you find the Saagu too thick, add a bit of water & reheat before serving, if the consistency is quite thin, add a bit of chickea flour dissolved in water & bring it to a boil again

Ingredients:

• 3 tablespoons All Purpose Flour/Maida
• 2 or 3 tablespoons Sugar *
• 1 tablespoon + 1 teaspoon Unsweetened Cocoa Powder
• 3 tablespoon neutral flavoured cooking oil
• 3 tablespoon Milk
• A pinch of Salt
• A splash of Vanilla
• 1/4 teaspoon Baking Powder
• 2 tablespoons Semi Sweet Chocolate chips 
• Sprinklers - optional

Serves 2

• 1 Large Banana **
• 1 Apple
• A handful of Blueberries 
• 4 Strawberries 
• 2-3 Blackberries
• 1 tsp chia Seeds
• 1 tsp Almond Butter
• 1 tablespoon instant oats
• 2.5 cups Almond milk
• 4-5 Ice cubes

There are 2 versions of making this chutney, one with Dry Red Chilies & Chana Dal & the other one (and the easier one too) is the one using Green Chilies. Both the versions taste very good. The one with Dry Red Chilies is more fierce in color though 

You Will Need:

• 3-4 tablespoons Grated coconut - Fresh/Frozen
• 2 Green chilies
• 1 large ripe Tomato - roughly chopped
• Salt as per taste
• A small lump of Jaggery - Optional
• 1 teaspoon Roasted Chana Dal/Chutney Dal/Hurigadale or Putani (In Kannada)

 

The last time I made this, I used a handful of cherry tomatoes that were almost wrinkled because of not being used up early & they weren't good enough to go into a salad.

• Half a cup Tuvar Dal 
• 1 tablespoon Peanuts 

• 1 Large Tomato 
• A Generous pinch of turmeric
• A small lump of jaggery
• A small piece of grated ginger
• 2 green chilies - slit
• 1/ tsp Red Chilli Powder
• Salt as per taste
• Fresh Coriander for garnish

Peanut Masala in Bangalore is usually made with Congress Kadlekai - A spiced up version of roasted peanuts. But I've used plain roasted & salted peanuts here.
You Will Need:

• 1 cup Peanuts *
• 1 medium sized Red Onion - Finely Chopped
• 1 large Tomato - chopped
• 2 tablespoon grated Carrots
• 1 teaspoon Tamarind Chutney **
• 1 teaspoon Green Chutney **
• 1 green chilli - finely chopped (Optional)
• Fresh chopped Coriander for Garnish 

• 1 packet Maggi Noodles - I used Atta Noodles
• A handful of sweet corn - fresh/frozen
• 1 medium sized carrot - peeled & finely diced
• A handful of Green Peas - Fresh/Frozen
• A little bit of salt
• 2 cups of vegetable stock
• 1/2 - 1 teaspoon corn starch mixed in some water

How To:

Makes a large Soup Bowl -- Serves 1-2

You Will Need:

• 1 large Ripe Tomato
• 1 small or Half of a Yellow Onion 
• 1 medium sized Carrot **
• 2 tablespoon Tomato Paste
• 2 tablespoons Cheddar Cheese
• 3 cloves of Garlic
• 1 tablespoon of Olive oil + more to drizzle 
• Half a teaspoon Dried Parsley
• Salt as per taste
• 1/4 tsp Baking Soda *
• 1/2 cup Milk
• Water or Vegetable Stock as needed to make a thick soup consistency 

You Will Need:

• Old/Stale Bread - I used about half a pound ( I used a multi grain bread which was quite crusty) + a few ends of a bread loaf
• 1/4 cup Extra Virgin Olive Oil
• Himalayan Pink Salt
• 1 tsp Garlic Powder
• 1 tsp Oregano or any other Herb
• 2 tsp grated Parmesan Cheese - optional