#pressure cooker recipes

[tianasimstreehouse]

P.S. My Beef Barley Stew recipe can now also be made in the pressure cooker (For Rent EP) since the last update!

Just click on the pressure cooker (and make sure you have Andrew's Craft Enabler so that it shows up in the EA menu), and get cooking!

[bumblin-bees]

randomly acquired a pressure cooker today- does anyone have any tried and true pressure cooker recipes? 🤠

(gif added for engagement lol)

[thepanvelite]

No Oil Easy Mutton Curry In A Pressure Cooker

Embark on a flavorful mutton curry adventure with simple ingredients and steps. No oil required, just tantalizing taste.

The art of cooking is a delightful journey, and today, we embark on a culinary adventure to create a flavorful and tender mutton curry. This recipe, with its simple ingredients and easy steps, is perfect for a quick meal that will tantalize your taste buds. We won’t be using oil in this recipe. Nutritional Information: Servings: 4 Calories per serving: Approximately 300 (This is an estimate.…

[snap2cook]

This app helps you unleash your food’s potential by helping you cook with food you already have. Save food, time, money and the planet with our free app.

Snap2Cook is a recipe generator app that lets you search by ingredients you have at home. Find recipes you can make with the ingredients you have available at home.

[hyderabadiruchuluvideos]

Chinta Chiguru Pappu | Tender Tamarind Leaves Dal Recipe

New Post has been published on https://www.hyderabadiruchulu.com/chinta-chiguru-pappu/

Chinta Chiguru Pappu | Tender Tamarind Leaves Dal Recipe

Print

Chinta Chiguru Pappu

Prep Time

15 mins

Cook Time

15 mins

  Let's explore how to create a delicious and immunity-boosting dal using tender tamarind leaves, also known as chinta chiguru pappu, which pairs wonderfully with rice or roti.

Course: Dinner, Lunch

Cuisine: Indian

Keyword: Chinta Chiguru Pappu, Tender Tamarind Leaves Dal

Servings: 6 people

Ingredients

Tender Tamarid Leaves

1 cup Red Gram

5-6 Green Chilies

1/2 tsp Cumin Seeds

1/4 tsp Fenugreek Seeds

1/2 tsp Turmeric Powder

1/2 tsp Chili Powder

1/4 cup Coriander Leaves

Salt

1/2 tsp Oil

For Tempering

1 Onion

4-5 Garlic Cloves

1/2 tsp Mustard Seeds

1/2 tsp Cumin Seeds

2-3 Dried Chilies

1/4 cup Curry Leaves

1 1/2 tsp Oil

Instructions

Start by crushing the tender tamarind leaves, removing the stems, and giving them a good wash. Ensure they are well-drained.

In a pressure cooker, take 1 cup of red gram (tuvar dal) and wash it thoroughly (1-2 times).

Now, add 1/2 tsp of cumin seeds, 1/4 tsp of fenugreek seeds, 1/2 tsp of turmeric powder, 2 cups of water, 5-6 green chilies, and 1/2 tsp of oil. Seal the cooker and cook for 2-3 whistles.

Once the pressure cooker has cooled down, open the lid and gently smash the cooked dal.

Add salt to taste, 1/2 tsp of chili powder, and a little water to achieve your desired consistency. Mix well.

Let's move on to preparing the tempering:

Heat 1 1/2 tbsp of oil in a pan.

Add 1/2 tsp of mustard seeds, 1/2 tsp of cumin seeds, 2-3 dried chilies, 4-5 cloves of ground garlic, 1 diced onion, and 1/4 cup of curry leaves. Sauté until the onions are cooked.

Now, introduce the tender tamarind leaves to the tempering. Continue to cook until the leaves change color and become tender.

The tempering is now ready.Combine the cooked dal with the tempering and adjust the consistency with additional water as needed.

Allow it to simmer for a couple of minutes.

Finally, sprinkle some fresh coriander leaves, and your mouthwatering dish of tender tamarind leaves dal, or chinta chiguru pappu, is ready to be served. Enjoy!

[fullcravings]

Instant Pot Cheesecake

[sangitascorner]

Today we are going to cook masale bhat (मसाले भात) or masala rice. This dish is quick and easy to prepare. All you need is some veggies, rice, some masalas ( red chilli, goda masala), salt and sugar for taste.

Masale bhat recipe

Masal bhat recipe in marathi

Masala bhat recipe

Steps:

1. Wash rice and keep aside for 30 mins

2. Cut all veggies

3. In a cooker, add oil.

4. Add jeera, hing and mustard seeds

5. After sizzle, add veggies and washed rice.

6. Add all masalas, salt and sugar.

7. Fry for a while.

8. Add boiling water ( for 1 cup of rice add 2 cups water and for 2-3 cups of veggies add 0.5 - 1 cup of water.)

9. Close the cooker lid and wait for 2 whistles

10. Garnish with coriander and coconut and serve hot!

Sangita's Corner

Khaat raha Khush raha

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#marathi #masalebhat #masalebhatrecipemarathi #marathirecipe

#masala #masalabhat #masalabhatrecipe

[theloveinc]

does anyone have a good lentil/dal recipe? My landlord dropped off three bags of lentils for us :)

[popculturelib]

Up next from the National Pressure Cooker Company is the Modern Guide to Pressure Canning and Cooking: A Complete Manual on the Science of Canning and Cooking Under Steam Pressure from the 1950s. Image transcriptions below the cut.

The Browne Popular Culture Library (BPCL), founded in 1969, is the most comprehensive archive of its kind in the United States.  Our focus and mission is to acquire and preserve research materials on American Popular Culture (post 1876) for curricular and research use. Visit our website at https://www.bgsu.edu/library/pcl.html.

Title Page

Modern Guide to Pressure Canning and Cooking: A complete manual on the science of canning and cooking under steam pressure.

Directions - Time Tables - Recipes

Pressure Cookers are recommended by leading food authorities everywhere and are used as part of the standard equipment in Home Economic classes in colleges and universities throughout the United States. The United States Department of Agriculture, Washington, D. C., recommends the Pressure Cooker as being the only safe method for canning non-acid foods—vegetables, meat, fowl and fish.

NATIONAL Pressure Cookers are recommended by the more than one million housewives who use them throughout the United States.

National Pressure Cooker Company

Eau Claire, Wisconsin

Canning Directions, Fruits

PEACHES

SeIcct sound, fully. ripe but not soft fruit. Sometimes peaches seem to be firm on the out-side, yet show decay around the pits. Such fruit will not produce satisfactory canned products. Sort poaches according to size whorl canning an amount to make it worth while. Plunge them into boiling water for about 1/2 minute to loosen the skins. It may take a few seconds longer for some peaches. Dip into cold water and remove the skins—Clingstone peaches may be loft whole. Cut free stone peaches into halves or slice as desired. Discard the pits. It is well to put them into a weak brine until toady to use tablespoon salt to each quart of water to prevent them from darkening. Drain and simmer for approximately five or ten minutes in syrup. Varieties differ—some may require loss cooking and others more than the stated times. Do not lot the fruit become soft. Pack the hot fruit into clean hot containers. Place cut side of halves down to make a well filled jar. Cover with the boiling syrup. Adjust lids on the containers. Place at once into the Pressure Cooker. Process, according to table on page 31.

PEARS

Wash and pare. (Small pears may be canned whole if desired.) Cut large pears in half and core. Put into a weak brine to prevent the fruit from darkening tablespoon of salt to each quart of neater). Drain and boil for 5 or 6 minutes in syrup. The length of cooking time will depend on the firmness of the fruit. Pack into jars. Put cut side down when pears are cut in halves. If left whole, pack lowest layer with stems up and next layer with sterns down. Repeat until jar is filled. Cover fruit with boiling hot syrup. Adjust the lid. Place at once in Pressure Cooker. Process, according to table on page 31.

PINEAPPLE

Select sound but ripe, juicy fruit. Wash, remove the stem and slice off the base. Slice the pineapple into rounds about 1/2 to 3/4 inches thick. Remove the peel, the eyes and the core from each slice. The round maybe canned whole, cut in halves or sliced as desired. Boil in syrup for 5 to 8 minutes. Pack the hot fruit into clean hot containers and cover with the boiling syrup. Adjust the lid. Place at once in Pressure Cooker. Process, according to table on page 31.

PLUMS OR PRUNES

Select firm, ripe fruit. Be sure they are not overripe. Wash and stem. The skins may be removed if desired and fruit canned whole or cut in halves and the seeds removed. Usually prunes and plums are canned with the skins on. In this case, prick each piece of fruit. Boil gently in syrup, for 2 or 3 minutes. Pack hot into the hot, clean jars. Adjust lids and place in Pressure Cooker and process according to table on page 31.

PERSIMMONS

Select ripe persimmons, wash carefully and dip into boiling water for several minutes or until the skins crack. Remove the skins. Bring persimmons to the boil in syrup. Pack the hot persimmons into clean hot jars, cover with the boiling syrup. Adjust the lid. Place at once into Pressure Cooker and process according to table on page 31.

QUINCES

Select ripe quinces. Remove the fuzz by wiping. Wash thoroughly. Peel and core. Cut into halves or quarters and boil two or three minutes in hot syrup. Pack into hot, clean jars and cover with boiling syrup. Adjust the lids. Place at once into Pressure Cooker and process according to table on page 31.

RHUBARB

Select young, tender rhubarb—the pink variety if possible. Wash thoroughly. Cut off the roots and tip and cut into one-Inch lengths. Add from 1/4 to 1/2 as much sugar as rhubarb. Bring slowly to the boiling point. Pack hot rhubarb into hot, clean jars and place at once in Pressure Cooker and process according to table on page 31.

Canning Time Table: Fruits

Times given are for "Pressure Cooker 5 pounds, Time in minutes*"

Apples: 10

Applesauce: 8

Crabapples: 10

Apricots: 10

Berries (except cranberries): 9

Cherries: 10

Cranberries: 10

Figs: 10

Grapes: 8

Peaches: 10

Pears: 10

Pineapple: 10

Plums or prunes: 10

Persimmons: 10

Quinces: 15

Rhubarb: 5

Use two quarts of water in Cooker for all processing.

The time and pressure given in this chart apply only to altitudes 2,000 feet or less. If the altitude is over 2,000 feet, add 1 pound of pressure for each additional 2,000 feet. Do not increase processing time.

*Follow same time for both jars and tin cans.

Pitfalls to Avoid

Do your canning as directed... and you need not worry about the "don'ts" listed here. But to help you acquire a greater knowledge of correct canning practices - and know just what to avoid... these are the "never-never" rules of canning.

NEVER let the Cooker boil dry. Be sure to use sufficient water.

NEVER set jars on the bottom of the Cooker - use the basket.

NEVER crowd more jars in than recommended.

NEVER try to raise pressure until cover is securely locked in place according to directions on page 20.

NEVER try to raise the pressure until all the air has been driven out of the Cooker by the steam escaping through the petcock.

NEVER let pressure fluctuate during processing of food any more than can possibly be avoided. Abrupt changes in temperature may drain some of the liquid out of jars.

NEVER open petcock during the processing period when canning food in glass jars.

NEVER when canning in glass jars open the petcock before the pressure falls to zero - at that point, petcock must be opened slowly. (When canning in tin cans, petcock should be opened at the end of processing time.)

NEVER lay wet cloths on cover nor place Cooker in water to attempt to speed cooling of the Cooker. This reduces pressure in Cooker more rapidly than pressure in jars and will cause jars to burst.

NEVER open jars to fill them if partially empty after processing. The loss of liquid will not interfere with the keeping qualities of the food, and opening of jars will cause food to spoil.

NEVER force cover off Cooker... be sure petcock is open and there is no pressure in Cooker.

NEVER process food that has stood too long. The shortest period from garden to Cooker is advisable.

NEVER count processing time until required pressure is reached.

NEVER forget to read and follow directions closely.

NEVER use jars that have not been sterilized after food has spoiled in them.

NEVER pack food too tightly in containers... particularly peas, corn, spinach, and meats.

NEVER fill jars too full. There should be at least one-half inch heat space after liquid is poured in. Some foods require more heat space as expansion is greater.

NEVER use defective jars nor jar closures.

Questions and Answers

Q. When processing food, is it necessary to have the Pressure Cooker filled with jars?

A. It is economical to process at one time as many jars as the Cooker will hold, for it saves time and fuel, but if you do not have a sufficient number of jars to fill the Cooker, a smaller number may be successfully processed.

Q. If liquid is lost from a jar during processing, should the jar be opened when processing in complete to add more liquid?

A. No, this should never be done. The loss of liquid will not interfere with keeping qualities and to open the jar at the end of the processing will result in later spoilage of the food.

Q. Does soil affect the keeping qualities of food?

A. Since most bacteria found on products comes from the soul, and during some seasons there are occasional outbreaks where fields are infested with an unusual type or a larger number of bacteria than ordinarily exists, it is inevitable that more bacteria would be present on the product than in normal seasons and would make the product harder to sterilize.

Q. What is the effect of heat and cold on keeping qualities of canned foods?

A. Excessive heat may destroy the seal of the jars through causing expansion of the contents. Warm storage encourages rapid growth of microorganisms causing spoilage. Freezing and thawing injures the flavor and texture of canned products.

Q. What causes liquid to boil out of jars during processing?

A. (A) Packing jars too solidly with food when processing. (B) having jars too full. If using water, fill jar to within 1/2 inch of top; if using syrup, fill to within 1 1/2 inches of top of jar; or 1/2 inch for hot pack fruits. (C) Too high a temperature or too rapid boiling. (D) Too high a pressure. Variation or sudden lowering of temperature in using Pressure Cooker. When processing foods in glass jars, petcock should not be opened and cover removed until indicator hand returns to zero of its own accord.

Q. Are the keeping qualities of food affected when liquid has boiled out during processing?

A. No.

Q. When should one start to figure time of processing.

A. From minute the hand on the pressure gauge reaches required pressure.

Q. Should chemicals or preserving powders be used in canning?

A. Artificial preservatives should not be used.

Q. Where should hot jars be set when removed from Cooker?

A. Set hot jars on a folded cloth or board. DO NOT set hot jars in a draft as this may cause them to burst.

Q. What products should be packed loosely and what products should be packed firmly? Why?

A. Such products as corn, peas, lima beans, greens and meats should be packed loosely because heat penetration in these products is difficult. Fruits, berries and tomatoes should be firmly and solidly packed because of shrinkage which takes place during processing and their texture does not retard heat penetration. A solid but not a tight pack should be made of all other products.

Q. Should bubbles appear in the jar after it is taken out of the Cooker to cool?

A. Bubbles often appear in the jar after it is removes from Cooker because food is still boiling in jar. Ordinarily bubbles do not appear once the product has been allowed to thoroughly cool, unless the jar is broken. A very tight pack of food may show air bubbles.

Q. If a jar does not seal and must be reprocessed does it have to be processed the full length of time?

A. Just what shall be done with the unsealed jar will depend upon the cause. If cap or lid is at fault and product is a fruit, simply replace cap or lid with new one and process until product reaches boiling point. If it is a vegetable or meat it should be re- [page ends]

[supercantaloupe]

ah fuck actually now i'm thinking about that instant pot chicken and dumplings recipe we do back home

[roguishrecipekitchen]

Super easy and delicious recipe Korean braised short rib stew. It is a great winter dish.

[c0nt3nt-d3le7ed]

soooo fucking mad

[enuicooks]

I tried to take a picture of the lunchbox this morning and it looked so unappetising that I didn't.

I'm sure there's ways to make a brownish soup photogenic but I don't know them; still, reheated and with a swish of olive oil is an improvement.

Spelt soup, improvised.

In a pressure cooker cook pancetta cubes, slowly, add a bit of oil, onion, carrot and celery, cook slowly, add 100 grams of spelt, rinsed, and toast it, mixing carefully so it doesn't burn. Add 600 ml vegetable stock, half a can of borlotti beans, blended, and the other half whole, salt, rosemary. Pressure cook for 15 minutes. Let it release pressure naturally. Serve with some olive oil on top and if you like, grated parmesan

[syyd-thekid]

9 Cozy, Comforting Winter Recipes to Get Through the Chilly Months

Comforting Winter Recipes to try this year...