The main point is to start with maximum heat, build up the pressure and then lower the heat to maintain the built-up pressure. Turn the gas stove to ‘high’ till the pressure builds up and then turn to ‘simmer’ or ‘low’ because you need just enough heat to maintain the built-up pressure.
During the ‘cooking time’ the weight on the pressure cooker should keep “hissing”. But if the hissing is too loud, then the heat applied is more and if the hissing is too low, then the heat applied is too low. Adjust the heat applied accordingly.
Place the weight on the lid only when there is a continuous jet of steam issuing from the valve support.
Cooking time is very important when cooking in a pressure cooker. Adhere to the timing given in the manual supplied along with the newly purchased pressure cooker to avoid under- or overcooking.
Never use the pressure cooker without sufficient water in it. Remember that pressure cooking is cooking with the steam generated by heated water. So there must always be water in the cooking pan to produce steam. Without water, the cooker will get overheated and damaged. Follow the instructions in the manual for the amount of water to be kept in the cooker.
Do not fill the cooker more than two-third for cooking solid foods and more than half for cooking liquid foods.
When cooking cereals, always boil the water in an open cooker before adding the cereals.
If the steam is seen to be escaping from the valve seat position, tighten the nut on the underside of the lid of the pressure cooker with a spanner.
After every cooking, take out the gasket, wash and hang it on a peg till the next use. Always wipe the inside rim of the cover before replacing the gasket. After considerable use, if the gasket leaks, stretch the gasket lightly diagonally. This will increase its life. Use the gasket on both sides by reversing the gasket periodically.
Replace the safety plug once in a year even when the old one can serve you longer, as a safety measure, to prevent damage to the cooker.
Do not use high heat in the beginning for milk dishes, cereals, rice etc., as there will be heavy froth. Increase heat and pressure gradually.
Soak saffron in a little warm milk till the milk absorbs the saffron and becomes saffron in colour. This will make it more effective as a garnishing and flavouring agent.
Frequent thawing and re-freezing of frozen foods results in spoilage of texture of the products.
Poached eggs are a fine and fat-free preparation of eggs, as no oil or butter is used. Eggs are broken into a shallow pan containing boiling water. It would be advisable to add a pinch of salt to the water beforehand for a better finish.
Garam masala is an Indian blend of spices usually added towards the end of cooking or sprinkled over food as a condiment. Different ingredients are used in different regions of India. Readymade garam masala packets are also available in the market. To enable garam masala to retain its full aroma, it is necessary to store it in an airtight container.
Cheese would shred more easily if it were chilled. Place it in the refrigerator for an hour before shredding. But do not freeze the cheese.
All green leaves cannot be stored in the same way. While mint (pudina) and fenugreek (methi) leaves are suitable for drying, spinach (palak) leaves are not. Cooked spinach leaves can be stored in the form of a paste for a few days.
Steel containers are ideally suited for storage of cooked food and raw ingredients. When using plastic containers, make sure they are of food grade plastic only.
Dried or processed vegetables or food products cannot give the same taste as their fresh counterparts.
There is no need to use any chemical or artificial preservatives to preserve pickles. The process of pickling is in itself a preservative in nature. Store pickle in a clean airtight container and avoid touching it with bare hands.