Martha Stone - Indian Pressure Cooker Cookbook: Let the Whistle Blow--25 Indian Pressure Cooker Recipes

Indian Pressure CookerCookbook

Let the Whistle Blow - 25 IndianPressure Cooker Recipes

Copyright 2015 MarthaStone

Smashwords Edition

This ebook is licensed for your personalenjoyment only. This ebook may not be re-sold or given away toother people. If you would like to share this book with anotherperson, please purchase an additional copy for each recipient. Ifyoure reading this book and did not purchase it, or it was notpurchased for your use only, then please return to your favoriteebook retailer and purchase your own copy. Thank you for respectingthe hard work of this author.

Martha Stone is a chef and alsocookbook writer. She was born and raised in Idaho where she spentmost of her life growing up. Growing up in the country taught herhow to appreciate and also use fresh ingredients in her cooking.This love for using the freshest ingredients turned into a passionfor cooking. Martha loves to teach others how to cook and she lovesevery aspect of cooking from preparing the dish to smelling itcooking and sharing it with friends.

Martha eventually moved to California and metthe love of her life. She settled down and has two children. She isa stay at home mom and involves her children in her cooking as muchas possible. Martha decided to start writing cookbooks so that shecould share her love for food and cooking with everyone else.

You can also check out my blog at: http://martha-stone.blogspot.com

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Indian food recipes are exquisite which invariable uses a lavishmix of spices, lentils, pulses, nutrients and makes for a wholesomemeal.

When you visit any Indian home the firstthing you would notice is a pressure cooker leaving out loudwhistles.

Be it for lunch or dinner, the use ofpressure cooker has been a quintessential aspect of Indiancooking.

The pressure cooker recipes may vary intaste, flavoured aroma and may assume the distinct regionalculinary practices, but everything seems to fall in place when itis cooked in a pressure cooker and served hot with lingering aromato tickle your taste-buds with such delicious offerings.

A dish prepared with rice and spinach and normally served hot as awholesome meal for lunch or dinner in Indian households.

Preparation time: 20 minutes

Serving size: 4

Ingredients:

• Grain rice: 1 cup

• Tomato purie: little

• Ginger garlic paste: 1 tsp

• Fine chopped spinach: 2 cups

• Green chilli: 2-3

• Turmeric powder: tsp

• Salt to taste

• Onions: 1

• Cloves, cinnamon, cardamom and cumin seedsfor spice

• Water: 1+1/2

Preparation method:

Soak rice in water and keep it separate.Warm little oil in pressure cooker and when it gets heated assspices over it. Finely chop the onions and fry them with themixture in the pressure cooker.

When the onions turn brown add the tomatopurie. Finely chop the spinach and keep it aside. Add the paste ofginger and garlic to the ingredients in cooker. Stir the mixturewell, and later add chopped green chillies.

Saut for some time. Now ass some turmericpowder, chopped spinach and salt to taste. Drain the soaked riceand fry in a pan before adding to the contents in pressurecooker.

Pour some water and close the cooker toleave 2-3 whistles. Mix well and serve it piping hot as a healthymeal option with pickle orraita.

A North Indian dish prepared with fenugreek leaves and rice with acombination of spices and flavoured ingredients.

Preparation time: 20 minutes

Serving size: 4

Ingredients:

• Basmati Rice - 1 cup

• Fenugreek leaves- 1 cup

• Fresh Green Peas- 1/4 cup

• Green Chillies- 3-4

• Onion - 1

• Ginger - Garlic paste - 1 tsp

• Water 1 cup

• Little lemon juice

• Oil - 1 tsp

• Cumin seeds - 1 tsp

• Fennel Seeds - 1/2 tsp

• Cardamom 2

• Bay leaf - 1

• Cloves 3

• Cinnamon small piece

• Salt to taste

Preparation method:

Separate the fenugreek leaves and its tenderstems, to use it for preparing the dish.

Wash and chop this. Soak and rinse rice withwater for 20 minutes and keep it separate. Take some oil in apressure cooker and as it becomes hot add the mentioned spices inthe ingredient lists.

Once the seedsbegin to splutter add choppedonions, green chillies and the ginger garlic paste and fry them. Asit becomes golden brown, drain the fenugreek leaves soaked in waterand add to the contents in pressure cooker along with greenpeas.

Sautit well. Fry the filtered rice in a panuntil it is roasted well. After roasting the rice add some hotwater with salt to the rice in the cooker. Close off the lid andcook the content to leave 1-2 whistles.

As the pressure gets released, remove fromflame and serve with raita.

This is a dish prepared by adding spice to apple gourd to addflavour to the vegetable curry.

Preparation time: 20 minutes

Serving size: 4

Ingredients:

• Tinda (apple gourd): 6

• Curd: 1/2 cup

• Red chilli powder: 1 tsp

• Turmeric powder: 1 tsp

• Coriander chopped: 3 tsp

• Oil: 2 tsp

• Salt to taste

• For the filling

• Bean sprouts: cup

• Onion chopped: 1

• Red chilli powder: tsp

• Garam masala: 1 tsp

• Oil: 2 tsp

Preparation method:

Remove the seeds of apple gourd and finelychop them. Add chilli powder, turmeric powder, lemon water andsalt. Keep it aside.

Pour oil in a pan and heat and saut withadding some chopped onions, chilli powder, turmeric powder, fennelseeds, sprouts and salt. Add few drops of lime juice. Put a hole inapple gourds and stuff it with above ingredients.

In a pan fry onions in oil, add spices andmasala powders. Saut them well. Pour water and curd to the dishand mix well. Put the stuffed apple gourds in the curd gravy andcook.

This dish is prepared by combining the taste and flavour of mintleaves and coriander leaves with rice to give out a delicious andhealthy cuisine.

Preparation method: 20 minutes

Serving size: 4

Ingredients:

• Rice-1cup

• Mint leaves-1cup

• Coriander -1cup

• Green chillies-2-3

• Ginger garlic paste-1tsp

• Salt to taste

• Cumin seeds-1 tsp

• Oil-1tsp

Preparation method:

Cook some rice. Make a paste of mint leavesalong with coriander and chopped green chillies.

Pour oil in a pan and add cumin seed tosaut. Add some ginger garlic paste till its raw smell disappears;add the above paste with salt.

Fry and keep it for steam in a cooker for2-3 minutes. Add rice to it and mix without breaking. Serve withraita and pickle.