Sunday, 11 March 2018

VEGETARIAN DISHES

VEGETARIAN DISHES

Vegetables are valuable chiefly because of their mineral and vitamin contents, notably Vitamin A and C. However, most of this vitamin and mineral content is lost in the conventional open pot cooking. It is here that the Hawkins pressure cooker is immensely beneficial- vegetables retain their nutritive elements better when pressure cooked. This is because a minimum of water is used and the cooking process is barely a few minutes. In addition, the vegetables retain their bright natural colors and rich flavors.

VEGETARIAN DISHES

VEGETARIAN DISHES



 Most vegetables tend to cook very fast in a pressure cooker because of their soft and succulent structure. Hence, follow the timings of the recipes precisely. If you are adapting your own vegetable recipes, it is better to undercook rather than overcook. Overcooking not only ruins the taste but also cannot be reversed. The best way would be to open your cooker one or two minutes before the expected time, check the tenderness of the vegetables, and if not done, bring the cooker to full pressure and cook for a minute or two longer than the expected time.
 This section presents 9 recipes which use both individual Time favorite Masala Gobi to the exotic Navratan Korma.
Remember that you can cook more than one vegetable at a time vegetables as well as multiple vegetables ranging from the all provided the vegetables have the same cooking time. If the timings are slightly different, you may slow down or speed up cooking by either cutting the vegetables thickly or thinly. If you are using vegetables that have already lost moisture, pre-soak them in cold water for a few minutes so that some of the moisture is restored. When cooking vegetables in separators do not use the grid. Place the required amount of water in the cooker body and. approximately double the pressure cooking time. After pressure cooking, release pressure with the slight lifting of vent weight and open cooker immediately. Unless otherwise specified use grid for steaming vegetables. From 0 to 1 minute of pressure cooking time ½  cup water; 2 to 7 minutes use 1 cup water; 8 to 16 minutes use 1 ½ % cups water.

Given below is a list of commonly used vegetables along with pressure cooking times of each as also the maximum quantity of vegetables that can be cooked in various sizes of Pressure Cookers.


vegetable
Pressure Cooking Time

1. Beetroot - medium, whole (without grid)
16 Minutes
2. Bottle Gourd- cut into 1 cm. thick slices
2  Minutes
3. Brinjal - cut into 1 cm. slices
0 Minutes
4. Cabbage- cut into wedges
3 Minutes
5. Carrots-small, whole or large. And cut into halves
2 Minutes
6.  Cauliflower- flowerettes
2  Minutes
7. Carrots- sliced (foil on the grid)
1 Minutes
8. Cauliflower- whole- stem and leaves removed
3 Minutes
9. Corn on Cob
10 Minutes
10. French beans- ends trimmed
1 Minutes
11. Peas- Shelled and washed (foil on a grid)
2 Minutes
12. potatotes- large, peeled and quartered
5 Minutes
13. Potatoes- medium, peeled and halved
5 Minutes
14. Potatoes- large (150 gms each) (without grid)
15 Minutes
15. Potatoes- medium (120 gms each) (without grid)
10 Minutes
16. Potatoes- small (75 gms each) (without grid)
6 Minutes
17. Spinach- stalks removed
0 Minutes

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