The raised pressure and temperature inside a closed pressure cooker makes the food in it cook faster (usually 1/3 the time) and more evenly than in an open pot. You save time and conserve the precious nutrients in the food which could otherwise be lost by overcooking. Lots of Indian foods are cooked in a pressure cooker, so you'll never regret buying one. What's more is, you can choose from a range that includes the simple-with-no-frills pressure cookers to those with all the bells and whistles on!Already have a pressure cooker? Try my Pressure Cooker Recipes.
Yakhni Pulao gets its name from the Yakhni (meat stock) it is cooked in. I like to serve Yakhni Pulao with just a simple vegetable raita but you can go all out and add a curry dish too.
This is my Mother-in-law's recipe and I distinctly remember overeating when she made it for me the first time! As tasty as a Biryani (special-ocassion rice and meat or veg dish) but far simpler and quicker to prepare.
There are numerous versions of Khichdi but this one is popular even with babies! It is a delicious way to sneak veggies into your childrens' food.
Kheema Ki Khichdi combines the goodness of red meat, lentils, rice and vegetables all into one dish. Talk about convenient!
Anglo-Indian Stew can be made with any meat and is a combination of both western and Indian flavors. This hearty, healthy one-pot meal can be eaten by itself or teamed with plain boiled rice.
The lovely color of Rogan Josh comes from the Kashmiri dry red chillies used to prepare it. When you read the recipe, it may seem like you will end up with a fiery dish but do not fear, these chillies have 'more bark than bite'!
At a loss for what to cook the other night, I conjured up this recipe! The result was my husband and kids were full of praise! The bonus? It was super easy to cook.
This tasty dish goes just as well with hot Chapatis as it does with plain boiled rice. Throw in a salad or a veggie and you've got the perfect vegetarian meal!
This tasty yet easy-to-cook Daal dish is hugely popular in India. There are as many versions of it as there are cooks in India!
This almost staple dish from the cuisine of Rajasthan in western India, is simple and nutritious. It is even served on special occasions!