Announcing Serve it Series – Serve it Pressure Cooked/Slow cooked

The theme(s) for the April Edition of ‘Serve it’ is Pressure cooked/Slow cooked. A contrast of cooking methods, sure…one designed for quick cooking and the other the quite opposite. But, both these cooking methods make the life of the cook more peaceful and putting a delicious meal on the table – hassle free. Also come summer, we would all want to spend less time in the kitchen – and more enjoying the beautiful weather outside. Krithi and I speculated having ‘slow cooked’ as a seperate theme, and figured that not many people own a crockpot or a slow cooker. So, we have combined both, to encourage participation. 🙂

Pressure cooking, traps the steam created when liquid boils, thereby creating pressure inside a sealed vessel, thereby reducing the cooking time drastically. A pressure cooker is a gadget that is omnipresent in Indian kitchens, most often in several sizes. I own 3 sizes: 1 1/2 litres, 3 litres and a 7 1/2 litres, and use them for several different purposes, from making rice, dhal, stews, curries, cooking meat, and much more.

Slow cooking is quite the opposite where a ceramic dish is placed within a heating device – thereby providing a steady temperature for food to cook in. Most often slow cookers are used to make soups/stews and meat dishes, but the usage of a crock pot is not limited to just those.

We encourage you to put your quick cooking/slow cooking gadgets to use and submit your recipes following the guidelines below:
1. You may send in any entry that is either pressure cooked or slow cooked. Use of a pressure cooker as a steamer, to make dishes such as idlies, dhoklas will not be accepted.
2. The major part of the cooking process should be done in a pressure cooker or a slow cooker. Sauteeing veggies/meats prior to slow cooking is permitted, though everything has to be done in a pressure cooker like a one-pot meal.
3. Both Vegetarian and Non-vegetarian entries are allowed.
4. Please link back to this announcement page and also to Krithi’s page here.
5. New entries are appreciated, however if you are sending archived entries, please re-post as latest (with a date in April 2012) and update with both the links to the announcement page and logo.
6. Usage of links and logo is mandatory.
7. Last date for submission of your entries is April 30 2012.
8. To submit your entries, just link your entries using the linky tools below. There are two linky tools available – one for ‘Pressure cooked’ and the other for ‘Slow cooked’. Please submit your entries in the right category.
9. Non-bloggers also can send their entries with a picture to the below email-id.
10. If you have a problem in linking email us your problem to serveit[dot]series[at]gmail[dot]com. We will try to resolve it.
Note: If the entries are inappropriate to the theme, we would have to remove the entries from the linky sans notification. If there are other issues like link or logo missing we would definitely notify through email.

Serve it – Pressure Cooked
Serve it – Slow Cooked

We have recieved the following entry from a non-blogger: Devi Sujatha, who is a dear friend and also Krithi’s sister.

Ingredients: ( I used a rice cooker cup measuring 180 ml for this recipe)
Quinoa – 1 cup
Mung dal – 1/3 cup
Water – 3 cups
Salt to taste
Milk – 1/2 cup (optional)
For tempering:
Oil or ghee – 1 tbsp
Cumin seeds – 1/2 tsp
Whole pepper, slightly crushed – 1/4 tsp
Crushed ginger – 1 tsp
Green chilli – 1 or 2
curry leaves – 1 sprig

Method:
Pressure cook quinoa, mung dal, salt and water until done.
Open the pressure cooker and add milk to it when the mixture is still hot (for a gooey texture of the pongal). Otherwise skip this step.
Heat oil/ghee, in a small skillet. Once hot add the ingredients for tempering one by one.
Add this to the pongal and serve it hot with chutney or sambar of your choice.

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5 Comments

  1. […] In Goa, most of the veggies are imported from Belgaum… Please, Goans do not get your hackles up I agree we have veggies that are grown in Goa but the choice is quite limited especially for vegetarians. Tell me how can you eat tamdi bhaji, dhavi bhaji and mulo day in and out? So where was I…  ah yes veggies from Belgaum… The gherkins or tandli, tondli or tondikai that we get are generally all ripe and red inside.  So I have stopped buying them. The local lady vendors sometimes have the local gherkins. These are easily distinguishable as the local ones are light green and the Belgaum ones are dark green.  How do I miss buying the light green ones then especially as they are nice and tender which you can just chomp on as you are chopping the veggies. After ages , have made this strange bhat called Masale Bhath. Here I have used just gerkins but you can use peas, cauliflower or brinjals. I have copied it straight from the Futura Cooker cook book. The method of cooking is different as there is no whistling in the kitchen with the Futura cooker plus cooking is faster. You can make this in ordinary cooker and remove after 2 whistles also use   1 ½ cup of water for every cup of rice. Allow the pressure to fall naturally. MASALA BHATH (Spiced rice with gherkins) Serves 8 Pressure cooking time 3 minutes Ingredients: 1/2 cup Copra, grated i.e. dry coconut 9 cloves 3 stick (each 2 ½ cm) cinnamon 1tbsp sesame seeds/til 5 tbsp coriander seeds 4 tsp cumin seeds/jeera ½ cup vegetable oil 1 tsp mustard seeds 1 sprig curry leaves ¼ tsp asafetida/hing 5 green chillies slit 200 grams gherkins cut into quarters 3 cups basmati rice washed and left to drain for ½ hr 5 tsp salt ¼ cup cashew nuts 3 ½ cups water ½ cup coconut grated (fresh) 2 tbsp coriander leaves chopped Method: 1. In a pan, roast together copra, cloves, cinnamon, sesame, coriander and cumin seeds till copra is golden brown. Grind roasted ingredients into powder. 2. Heat oil in a cooker for about 3 minutes. Add mustard seeds. When crackling, add curry leaves, asafetida and chillies. Stir for a few seconds. Add gherkins. Stir fry for about 3 minutes. Add rice. Stir fry for about 3 minutes. Add powdered spices, salt, cashew nuts and water. Stir. 3. Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 3 minutes. 4. Remove cooker from heat. Allow to cool naturally for 5 minutes. Press finger tip control lightly to remove pressure. 5. Open cooker. Serve hot garnished with coconut and coriander. I love mine with a lot of curds. P.S. The pictures are by kid no 2. her biiiiig complaint is I do not post her pictures and so I have used only what she has clicked where she has removed the gherkins. I ma sorry but i do not want to disappoint her. Sending this to Serve it Pressure Cooked/Slow Cooked […]

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