I found the delights of cooking in pressure cooker when an astute nourishment beautician, stuck for time, disregarded the directions to moderate dish a few ribs for three to four hours and basically popped them in her new pressure cooker for only 20 to 30 minutes at maximum. The ribs were so delicious, mild and on top of that, the meat truly slipped off the bones. I assume it is due to such high-pressurized heat up. The rips were the best with distinct chewy texture and aromatic flavor I have ever tried before. I rushed off to buy a pressure cooker for myself by searching in Google.
From that point forward, it has ended up one of my most-utilized bits of kitchen unit, and made changes on all the way of cooking without pressure cooker. I am a carrier woman as well as housewife having short time like other ordinary person, yet I can now make a meatballs, rice, pot roast and haleem Indian cuisine in less than 60 minutes. Italian Chicken Soup can be served as short as 20 minutes, which is amazingly short time to the people like me. Velocity isn’t the main preferred standpoint of pressure cooker – it safeguards nutrition, vitamins, natural flavor of ingredients and being a more sparing approach to cook.
Strong points of pressure-cooking
Fast cooking by saving cooking time by 70% compared to conventional cooking
Save time and energy by up to 50%
Preserve vitamins and minerals are not loss by short cooking time
Best buy Pressure cooker
There are many brands and types out there in the market but not every pressure cooker offers the quality. Googling for the pressure cookers, you will find various designs, sizes and high-tech one. No doubt that the prices differ as per the quality. The quality making the prices differ is not on the functions but from the material of metal, thickness of base, sealing perfection of high pressure, and compatibility for type of heatings.
Out of pressure cookers available in the market, I have chosen WMF pressure cooker 4.5L one. This one has an optional insert in the pan that can be useful to put meat or potatoes when you steam them on water in. This has a twist knob for selection of either slower or faster. This WMF pressure cooker has high technology on the metal itself so call “TransTherm” universal base, which spreads the heat evenly and fast.
Try these pressure cooker recipes
- Laziz Khatti Mithi Tikhi Dry Tuver Masala Curry from our Kitchen
Dry pigeon peas spilt and skinned1 cup
Red Chillies 3-4 nos
Red chilli powder ½ tsp
Carom seeds ½ tsp
Turmeric powder a pinch
Asafoetida a pinch
Coriander powder ½ tsp
Pepper ½ tsp
Treacle 1 tsp
Garcinia Indica 2-3 nos
Oil 1 tbsp
Water 1 cup
Soak the dry pigeon peas spilt and skinned over night.
Cook the pigeon peas spilt and skinned with salt and turmeric powder in cooker for 4 whistles.
Heat the oil in pan.
Add cooked pigeon peas spilt and skinned with water, carom, red chillies, red chilli powder, asafoetida, coriander powder, pepper, treacle and Garcinia Indica.
Cook for 10 minutes.
Garnish with Coriander. Serve ho with chapatti or steam rice.