B Ramakrishnan - The Complete OPOS Cookbook: One-Pot Meal Plans Ready in 10 Minutes

hr-bhagavn uvcha pahya me prtha rpi hataho tha sahasraha nn-vidhni divyni nn-varkitni cha Behold My Unlimited Divine Forms of Various Hues and Shapes! Bhagavad Gita, Chapter 11, Verse 5 Vishvarupa Darshana Yoga The Yoga of the Universal Form *** To the baby OPOStars, our own OPOS army, which will casually blow away all opposition and take OPOS to every kitchen on earth. Contents SECTION I
INTRODUCTION One Pot One Shot or OPOS is a set of scientific cooking techniques designed to unchain you from the kitchen, cut drudgery and empower you 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 Mysore Pak, OPOS recipes are easier and faster than cooking instant noodles! It took us 15 years, 780 blog posts, 26,097 volunteers, 52 children, tonnes of provisions, 1,208 files, 10,411 Facebook posts, 5,601 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. 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! Traditional recipes were not designed for todays lifestyle. Many of us lack the time, skill and support to make traditional recipes work. OPOS replaces manual skill with the right equipment and technique.

OPOS standardizes cooking conditions to make all recipes work the same way for anyone, anywhere, anytime. Use standardized equipment and follow recipes to create magic! OPOS is about standardization. Deskilling comes at a price. For OPOS recipes to work, you need to use standard equipment and standardized recipes. Equipment to get started OPOS works best with the Pressure Baker, a gas/induction stove, available at www.oposkit.com, where you will also get measuring cups and spoons, and a weighing scale. The Pressure Baker is a supercharged version of a pressure cooker, designed to cook without water and over high heat.

It cooks 500 g of almost all vegetables in under 5 minutes. It also supports Cold Pressure Frying (p. 44). A couple of 2L cookers is all you need for a small family. The 2L can cook breakfast/lunch/dinner (pongal/upma/rice/biryani/pasta/noodles/porridge) for two; dry or gravy curries and soups for four; starters (fondue/stuffed vegetables/kadhai paneer/pindi chana/pepper chicken) for five; pickles/jam/desserts for ten; and hard-boiled eggs for 15. The best part is, it can cook all the above in 5 to 10 minutes! If you need to cook more, go for a 3L Pressure Baker, which is bigger.

The 4.5L OPOS Pressure Baker is ideal for rice/meat-based recipes. Then CookBot, an automated version of the Pressure Baker, is also available on our website. OPOS cookware is not mandatory for all OPOS recipes. You can use your normal 2L/3L pressure cooker for basic recipes. Choose models that are broad and shallow; avoid tall and narrow designs and a size larger than 3L as they invariably overcook vegetables. However, please note that normal pressure cookers are not designed to be used on high heat or without water.

They still work with basic OPOS recipes if you are careful, but it is risky using them for advanced lessons. Skip recipes like Ghee, Sugar Syrup-based recipes and Cold Pressure Frying if you are using normal cookware, as it is not designed to handle them. The Pressure Baker is a supercharged version of a pressure cooker; the CookBot is its automated version. Measuring ingredients accurately is critical for success when you OPOS it. Use standard measuring cups, spoons (1 cup = 240ml, 1tsp = 5ml, 1tbsp = 15ml) and a kitchen scale. Use measuring cups for liquids and a weighing scale for solids, especially in tricky recipes like sugar syrup.

Shopping list This kitchen pantry list below includes many of the items you will need to prepare the OPOS recipes featured in this book. Starch Rice, poha, vermicelli, pasta, noodles, puffed rice, rava, wheat flour, rice flour, millet, oats, sago. Protein Tuvar (arhar) dal, moong dal, chana dal, chickpeas, kidney beans, green peas, gram flour, roasted gram, soya chunks, whole moong, sprouts, paneer, mushroom, chicken, mutton, other meats, fish, seafood and eggs. Micronutrients Onion, tomato, fresh vegetables, spinach. Fats Ghee, virgin oils (sesame, coconut, peanut), mustard oil, refined vegetable oils. Spice Box Garam masala, chilli, coriander, cumin, turmeric, asafoetida (hing), sambar, pepper powders, mustard, fenugreek, fennel seeds, cardamom, cinnamon, bay leaf, cloves, ginger, garlic, dry fenugreek leaves, 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. Optional Cheese, almonds, raisins, sesame, saffron, cinnamon, Italian seasoning.

The OPOS promise OPOS is Green. One pot to wash. OPOS is Clean. Hygienic. Less mess. OPOS is Fast.

Fresh food in minutes. OPOS is Liberating. No supervision. OPOS is Healthy. Maximizes 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! Tried and tested Every single OPOS recipe is debated, tested, fine-tuned and validated hundreds of times by members of OPOS School and OPOS Support Group Facebook communities. OPOS is not a fancy word for pressure cooking Very few OPOS recipes follow the dump all into a cooker technique. 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 Pressure Baking, a brand-new cooking technique developed for OPOS where food is cooked in its own juices, over high heat, for a very short time. Similar to stir-frying, it is much faster than normal pressure cooking. Pressure Baking combined with other OPOS techniques is responsible for the intense colour, flavour, taste and textures of OPOS dishes. Key OPOS techniques you need to know Bottled Tadka Frying spices for tadka can be problematic, especially if you dont live in India. Bottled Tadka is the best solution for this. Before getting into OPOS tadka, let us understand how a tadka works.

All herbs and spices derive their flavour from aromatic compounds. When added, these compounds impart their flavour to food. Some of these compounds dissolve in water, others in oil. Those that dissolve in water can be added directly. Those that dissolve in oil need to be steeped in oil till their flavours are extracted. There are two ways to infuse an oil with flavour hot infusion and cold infusion.

Indian cuisine infuses sesame/ coconut / peanut/ mustard oil / ghee with mustard seeds, cumin, curry leaves, chillies, garlic, ginger, cardamom, cloves, star anise, bay leaves, fennel, fenugreek etc., to create hot oil infusions or the tadka. The Bottled Tadka is very simple. You can do it in an open pan or OPOS it. Just make a large quantity of it and bottle it. Mix with food before/after cooking. 26.