Important Safeguards for Pressure Cooking

You Can get total satisfaction from your Pressure Cooker if you follow the simple instructions given below...

1. Read all instructions. In Particular, remember to follow the safety precautions and please do not tamper with the safety devices.

2. Do not place a do dry / empty cooker on a heat sources.

3. Do not fill cooker over 2/3 full. For rice and dried vegetables, which expand during cooking, do not fill cooker over 1/2 full.

4. Please avoid dried cooking of foods that tend to foam, froth or sputter. They may block the vent tube.

5. Always check vent tube before use. Hold lid up to light and look through vent tube to be certain it is open...

6. For proper closure, lid handle must be directly above body handle.

7. Do not open cooker until pressure has been reduced to zero and weight valve has been removed.

8. when there is still pressure in the cooker, do not remove the weight valve. Only if no stream escapes when the weight valve is tilted, weight valve is to be removed and lid is opened. The lid should not be forced off. Cool the cooker further if necessary.

9. CAUTION : For safe Pressure cooking, replace the metallic safety valve every time you replace a worn out gasket. In case, replace the metallic safety valve every year, otherwise it may not function at the time of need and cause damage,

10. Do not use cooker for other than intended use.

Important Tips for Baking Perfect Cakes

• Measure the ingredients with great care. Using correct amounts of ingredients is more important than the beating of the cakes.

• Invest in a good electric hand mixer. It simplifies your work besides giving good results. Always beat in one direction.

• To beat the egg whites light as air, they should be at room temperature while beating. Always use a clean, dry bowl and beater for beating.

• While using raisins or dry fruits or peels in a cake, first coat them with a little flour (maida) and then add to the batter. They will then not sink to the bottom of the cake.

• Remember to always sift the baking powder with the maida at the time of making the cake.

• Never use baking powder which is more than a year old. Check the manufacturing date on the container.

• Always preheat the oven at the temperature at which you have to bake your cake for at least 10 minutes.

• Always grease your baking tin and dust (sprinkle) with flour (maida).

• Baking should always be done in aluminium containers.

• Do not open the oven door again and again to check the cake as this causes variation in the temperature and hence affects the baking.

• Test your cake with a clean knife at the place where the cake has risen the most, i.e. at the highest point, before removing from the oven.

• Permit the cake to cool for sometime before you remove it from the tin.

• Never cool a cake under the fan as this will make the cake hard.


What Went Wrong With Your Cake

A Heavy Cake: Too little baking powder; too much flour; mixture not creamed enough; flour mixed too vigorously; oven too slow.

A Dry Cake: Too much baking powder or flour; not enough fat or liquid; too long in the oven.

A Sunken Cake: Too much liquid, baking powder or sugar; too little flour; oven door slammed or cake moved during baking; taken out from oven too soon.

A Peaked Cake: Insufficient fat or baking powder; too much flour; oven temperature too high.

A Badly Cracked Top: Oven too hot; cake tin too small; too much flour; not enough liquid.

Fruit Sunk to the Bottom: Fruit not properly dried; cake mixture too thin; fruit added before adding flour.

How to cook without oil?

Nowadays all are busy thinking about how to be more and more fit. For this one has to take lot of care of the food that he eats. So thinking about fat free foods? Then put the oil out of your kitchen. Though this sounds quite good and attractive but how shall we cook without using oil. The idea of cooking without oil may sound inconceivable to most of us. But what if we could? Health concerns surrounding body weight and the heart are now common in many households. And it is oil that is held responsible for creating the mess, most often.

Here are some tips of how to cook without oil and even making it tasty.

• Stir-fry- Use a wok to cook vegetables, poultry and seafood in vegetable stock, wine or a small amount of oil. Avoid high-sodium seasonings like teriyaki and soy sauce.

• Microwave- This is a good alternative because it's fast and doesn't add fat or calories.

• Roast- Put a rack in the pan so the meat or poultry doesn't sit in its own fat drippings. Instead of basting the meat with pan drippings, use fat-free liquids like wine, tomato juice or lemon juice. When making gravy from the drippings, use a gravy strainer or skim ladle to remove the fat.

• Grill or broil- Always use a rack so fat drips away from the food.
• Bake- Bake foods in covered cookware with a little extra liquid.
• Poach- Cook chicken or fish by immersing it in simmering liquid.

• Saute- A pan made with nonstick metal or coated with a nonstick surface is a terrific investment, because it lets you use little or no oil without having food stick. You also can use a nonstick vegetable spray, a small amount of broth or wine, or a tiny bit of oil rubbed onto the pan with a paper towel. When necessary, use liquid vegetable oils that have no more than 2 g of saturated fat per tablespoon.

• Steam- Steam vegetables in a basket over simmering water. They'll retain more flavor and won't need any salt


Tips for Healthy Cooking

When cutting back on sodium, fat (particularly saturated and trans fats) and cholesterol, how you cook is just as important as what you cook. People with heart failure and their families don't have to give up taste or the foods they love. Often minor changes in how favorite foods and recipes are prepared can make a big difference.

The first goal for many people with heart disease is to reduce the amount of salt they eat. This is usually more important than controlling saturated fat and cholesterol consumption. If you usually add salt while cooking, simply put the salt shaker out of reach. Don't season meats and vegetables with prepackaged mixes, which often contain a lot of salt. Don't fry foods in oil, which adds unwanted fat and calories. Instead, try some of these healthier techniques:

* Stir-fry. Use a wok to cook vegetables, poultry and seafood in vegetable stock, wine or a small amount of oil. Avoid high-sodium seasonings like teriyaki and soy sauce.

* Microwave. This is a good alternative because it's fast and doesn't add fat or calories.

* Roast. Put a rack in the pan so the meat or poultry doesn't sit in its own fat drippings. Instead of basting the meat with pan drippings, use fat-free liquids like wine, tomato juice or lemon juice. When making gravy from the drippings, use a gravy strainer or skim ladle to remove the fat.

* Grill or broil. Always use a rack so fat drips away from the food.

* Bake. Bake foods in covered cookware with a little extra liquid.

* Poach. Cook chicken or fish by immersing it in simmering liquid.

* Sauté. A pan made with nonstick metal or coated with a nonstick surface is a terrific investment, because it lets you use little or no oil without having food stick. You also can use a nonstick vegetable spray, a small amount of broth or wine, or a tiny bit of oil rubbed onto the pan with a paper towel. When necessary, use liquid vegetable oils that have no more than 2 g of saturated fat per tablespoon.

* Steam. Steam vegetables in a basket over simmering water. They'll retain more flavor and won't need any salt.

Make favorite recipes healthier by substituting ingredients to cut down on the content of fat (particularly saturated fat). You and your family probably won't even notice a difference in taste. This table can help you get started.


When your recipe says . . . Instead Use this...

Whole milk (1 cup)-> 1 cup fat-free or nonfat milk plus one tablespoon of unsaturated oil.

Heavy cream (1 cup)-> 1 cup evaporated skim milk or 1/2 cup low-fat yogurt and 1/2 cup plain low-fat cottage cheese.

Sour cream->Low-fat cottage cheese plus low-fat or nonfat yogurt (fat-free sour cream is also available)

Unsweetened baking chocolate (1 ounce)-> 3 tablespoons unsweetened cocoa powder or carob powder plus 1 tablespoon polyunsaturated oil or margarine. Carob is sweeter than cocoa, so reduce sugar in recipe by 1/4.

Egg (1)-> 1 egg white plus 2 teaspoons of unsaturated oil or commercially made, cholesterol-free egg substitute.

Shortening (1 cup)-> 2 sticks trans-free polyunsaturated margarine.

Butter (1 tablespoon)-> 1 tablespoon polyunsaturated margarine or 3/4 tablespoon polyunsaturated oil.

Cream cheese-> 4 tablespoons margarine blended with 1 cup dry low-fat cottage cheese; add a small amount of fat-free milk if needed.

Cooking Tips

Curries

• When milk or curd is to be added to tomato masala of gravies, bhuno tomatoes well till dry and oil separates before adding the curd or milk. Bhuno-ing well lessens the sourness of the tomatoes and the added milk or curd does not curdle. If the tomatoes are not well bhunoed, there are chances of getting a curdled gravy.

• When adding curd to curries, always remember to beat the curd. Remove the masala from fire when adding the curd or milk to the masala. Stir well to mix. Return to low heat.

• If your curry turns out a bit oily and pungent, take two bread slices and crumble them coarsely. Add this to the curry and mix well. Bread absorbs the excess oil and spice.

• If your gravy becomes too salty, make a few small balls of atta (chappati dough) and put them in the gravy. Give 2-3 boils. Let them remain for some time in the curry. Before serving remove these balls which have absorbed the extra salt.

• To thicken gravies and also add flavors to the gravy, grind 1-2 tbsp of soaked cashew nuts or almonds or magaz (watermelon seeds) or chironji to a fine paste. Add to the gravy and relish the difference it makes.

• 1 tbsp of kasoori methi (dried fenugreek leaves) added to gravies enhances the taste but a little extra may turn the gravy bitter.

Onion & Garlic

• Place onions in the fridge for ½-1 hour before chopping them. Your eyes will not water.

• Heating the knife before cutting up onions can prevent you from shedding tears.

• Soak garlic in water for sometime. It peels easily.

• The best way to keep garlic handy is to peel all the flakes and store in a jar of oil. This flavoured oil is great for salads and seasoning.

• When using pressure cooker place the days requirement of garlic pods on its lid for 10 minutes. They will be easier to peel.

• Add salt to onion when frying (browning), they will brown fast and turn soft sooner.

• For garnishing pulaos, etc., fry onions with a pinch of sugar. They will brown faster.


Rice and Dal

• To prevent water from overflowing while cooking rice coat the rim of the vessel with butter or ghee.

• Add 1-2 slices of lemon or a little lemon juice to rice while cooking. It keeps it white and grainy.

• Add 1 tsp of oil to rice while boiling, it will not boil over.

• Add a few drops of oil while cooking dals to reduce the cooking time and frothing.

• To 1 cup of dal, 3-4 cups of water are generally added depending on the type of dal.

Microwave Cooking Tips

* Even cooking
o For cut vegetables make sure pieces are of equal size for equal cooking.
o If you are cooking an assortment of vegetables, arrange large or tougher vegetables (carrots, cauliflower, broccoli etc.) toward the outside of the plate and small or tender ones (peas, mushrooms, capsicum etc.) in the center so they finish cooking at the same time.
o Never pile food one on top of the other. In a microwave food always cooks evenly when spaced apart.
o Turning is necessary to ensure even distribution of microwaves through the food. Especially food such as large potatoes and cauliflower need to be turned over during cooking.
o Round dishes give more even cooking results than squares or rectangles.
o Ring shaped dishes are infact the best for cooking foods which cannot be stirred during microwave cooking. Improvise a ring shaped bowl by placing a small round bowl in the center of a large round dish.
o An omelet is best cooked at 50% (medium). If cooked at 100% (high) the edges may be done before the center and become leathery by the time the whole omelet is done.

* Standing time
o Food continues to cook when removed from the microwave cooker, by the heat generated within it. So always take into account standing time. Large or dense vegetables and fruit need standing time rather than more microwave time.
o If the food has been cooked with a cover leave it covered for the standing time. If it was cooked uncovered add a loose covering of foil to retain the heat.

* Covering
o A cover holds in the steam to tenderize the food, keep it moist and shorten cooking time.
o A tight cover is ideal for foods that have little or no added water, like when steaming vegetables. Use a dish with a tight lid or cover with cling film.
o For foods cooked in liquid, or which create a great deal of juice, make a gap in the cling film cover by rolling back one edge. This allows excess moisture to escape. Or use special microwave lids, which have slits in them.
o Cover the dish with tissue paper while preparing "temper" or frying seeds like cumin, mustard etc. The tissue paper retains the seeds while allowing the moisture to escape.
o While reheating patties, kachori or mathri, place absorbent kitchen paper underneath to prevent them from turning soggy. Absorbent paper stops fat splattering and absorbs excess moisture.
o Not all cling films are micro-safe. If you are going to use cling film in the microwave be sure that it is marked as micro-safe.

* Dos & Don'ts
o Use a fork to pierce or prick whole vegetables, like potatoes and squash, which are cooked in their skins to allow excess steam to escape. If this is not done steam will build up inside, causing the skin to burst.

o Avoid using alcohol in puddings, which have to be microcooked, since it may catch fire.
o Season vegetables with salt after cooking them in microwave. Salting before hand could leave brown spots.
o You cannot fry in the microwave, as cooking fat in large quantities is dangerous.
o When cooking rice in the microwave don't add all the water at one go, as it will boil over.
o Milk based foods tend to boil over so use a larger and deeper container.
o Keep half a glass of water next to the dish while cooking too small a quantity of food.
o Increase microwave time in the same ratio as the amount of food to be cooked.
o Always start off with the shortest cooking time listed in the recipe, this way vegetables will not be overcooked. You can always cook it for some more time if required.

* Micro benefits
o Melting chocolate in a microwave is so simple-it does away with the need for a double boiler. Microwave it at 50% (medium) for 2 ½ minutes.
o Warming oranges for 1-2 minutes produces more juice when squeezed.
o Microwave is very useful for steaming green leafy vegetables like spinach.
o Clarify butter by heating cream (approx. 250 gm) on Micro 60 for 16 minutes.
o Increase shelf life of Sooji, Dalia, Idli rawa and other nuts and pulses by microwaving them on Micro high for 2-3 minutes (approx. 500 gm) This helps remove the moisture from these food items thus increasing their shelf life, especially in damp weather conditions.
o It is much easier to make sauces for Continental food in the Microwave, doing away with the endless stirring. Remember to cook the sauces on medium or medium low.
o To effortlessly remove a coconut from its shell, heat it on Micro high for 3 to 4 minutes.
o Blanch almonds by microwaving them with water for 3 minutes.
o 'Boil' potatoes in a jiffy. Microwave them in a polythene bag. For 4 potatoes microwave for 5 minutes.
o Sterilize jars for storing homemade jams and pickles.
o 'Cook' your dishcloth in the microwave oven for 60 seconds to eliminate disease-causing microorganisms.

* To use a conventional recipe in a microwave keep in mind the following points-
For curries, stews, etc.
o Use less water as there is less evaporation in the microwave.
o Start with 2/3rd of the water given in the conventional recipe, than add more if required.
o Cook on Micro High for about 5 minutes to bring to a boil and then simmer on lower power.
For steaming
o Remember to cover
Baking
o Don't cover
o Remember there will be no browning, so to get a better look try using cocoa in the recipe.
o Don't beat too much otherwise the cake will collapse in the microwave.
o Infact a cake in the microwave rises higher than in a conventional oven.
o Add an extra 2 tbsp (approx.) of milk as the batter should be thinner than the ordinary batter. It should be of a pouring consistency.
o Use powdered sugar otherwise the sugar will burn.
o Use round dishes.
o Fill dishes only half.
o Cakes require standing time.
o Microwave cakes taste best if eaten after a few hours.

• Never over-cook food in a microwave as it becomes tough and leathery. Give the dish a little standing time before you test it, to avoid over cooking.

• Never pile food on top of each other. It cooks better, evenly and quickly when spaced apart.

• Food cooks better in a round container than in a square one. In square or rectangular bowls, food gets overcooked at the corners.

• Do not add salt at the time of starting the cooking as it leads to increase in the cooking time.

• Do not add more water than required, however a little water must be added to prevent dehydration of the vegetable, which results in the loss of natural juices. Addition of extra water increase the cooking time.

• Do not deep fry in a microwave (the temperature of oil cannot be controlled).


• Do not cook eggs in their shells (pressure will cause them to explode).

• Do not cook and reheat puddings having alcohol (they can easily catch fire).

• Do not use containers with restricted openings, such as bottles.

• Use deep dishes to prepare gravies, filling the dish only 3/4 to avoid spillage.

• Do not defrost canned foodstuff.

• Do not use aluminum foil for covering dishes. Do not reheat foods (sweets like ladoos, burfi etc.) with silver sheet, as it leads to sparking.

• Fill the cake tin 3/4 with cake batter, allowing space for cake to rise.

Cookery Tips

HOW TO HANDLE A CHICKEN

Chicken may be placed in four categories- namely, free range bird, farm fresh, pre-packed and frozen. The first two are live ones, free range birds being those that are let loos in the farmyard to peck at anything and everything. Farm fresh ones are those kept in a farm and reared under modern methods. These two types have to be killed and plucked at home. After plucking, they may be hung by tying the legs together. This method tenderises the meat to a great extent.

Plucking the feathers is easier if dipped in hot water. Catch the bird by its legs and start plucking the breast feathers, working towards the head. Continue with the back, wings and legs and wash thoroughly.

To joint a chicken, insert a sharp heavy knife between the body and the legs, towards the joint. Press legs backwards dislocating the ball and socket joint. Separate the wings by the joint. Cut along the ribcage and separate the chest and ribs.

For Stuffing and roasting, you have to "draw" the chicken. This means removing the contents of the abdomen. After plucking keep the bird on a flat surface and enlarge the vent at the rear. Insert your hand and work upwards to loosen the internal organs. Take care not to puncture the gall bladder. If it is broken the bile will spill out and the meat may taste bitter. Separate the liver, heart and the gizzard, discard the intestines. Wash and fill the cavity with stuffing. Press towards the breast with the spoon and truss firmly with a skewers or suture with a trussing needle and thread. Secure the legs to either side of the bird with a skewer. Turn the neck backwards and tie the wings and neck to the chest. Tie the legs to the tail.

Pre-packed birds are dressed, drawn, packed and chilled, while frozen birds are those that are kept in the freezer after plucking and drawing. They may remain fresh for several months, without any alteration in taste. Frozen birds must be completely thawed before cooking and once thawed should never be refrozen.


Lettuce
• Perk up soggy lettuce by soaking in cold water with some lemon juice. To store place in a zip lock bag with paper towel to absorb moisture.

Potatoes
• To bake potatoes more quickly, soak for about 20 minutes in salt water before baking.
• To improve the crispness of french fried potatoes, soak the raw potatoes in cold water for about 30 minutes before cooking.
• To bake potatoes more quickly, boil them for 10-15 minutes, and then poke them with a fork and bake.
• Instant potatoes are good to use to thicken stews or soups.
• Add a couple of drops of lemon juice to potato water and it will whiten the boiled potatoes. When you purchase a bag of potatoes put an apple in the bag so the potatoes will last without sprouting and wrinkling for about 8 weeks.
• Make sure to store your potatoes in a cool, dry place to minimize sprout growth.

French fries
• Place french fries on a plate that is lined with a layer of paper bag and a paper towel. This way you save on how many paper towels you use to absorb the grease.

Celery
• To keep celery fresh, take it out of the store wrapper and put it in aluminum foil and keep in the refrigerator.
• To store celery, wash off, cut off ends and save in a tall glass jar or pitcher filled with water. You celery will keep much longer this way.
• It will crispen up quick if you place it in a pan of cold water. Also a rib of celery can be used in a bread bag to keep bread fresher longer.

Mushrooms
• Cut mushrooms easily and quickly by using your egg slicer. Avoid soaking them because they absorb water.

Onions
• Onions have you crying?? When cutting onions dampen the cutting board with white vinegar to stop the tears.
• Did you know if you have a stainless steel sink you can rub your fingers on it after peeling onions to get rid of the odor on your hands? A stainless steel spoon will also work.
• Leftover pancake batter makes real good fried onion rings. Separate onion rings and let soak in batter for about 15 minutes and then deep fry in hot oil.
• For an easy way to dice onions, cut off the ends, and cut a criss-cross from top to almost the bottom with a knife. Then lay it on it's side and slice rows, and they shall fall off in little squares.
• For no more tears when cutting onions, simply place them in the freezer for 15 minutes before cutting or slicing them.

Oven
• To clean up spills, sprinkle immediately with salt. When the oven is cooled off, brush away the burnt on food with a damp sponge. Or
sprinkle with automatic dishwashing powder, cover with wet paper towels, let it stand for a few hours, then clean with a damp sponge.