Pressure

Cooker Recipes

www.tarladalal.com
 INTRODUCTION
When under pressure to eat right, you can't cook healthier, tastier or faster than in the pressure cooker!
Pressure cooking makes it easy for even the busiest cooks to prepare fresh and healthy meals in a jiffy. So, no
matter what time of the year, when you are hungry, go for the 'new fast foods' such as soups, stews and easy-
to-cook vegetable dishes, which can be whipped up promptly using a pressure cooker.
A good quality pressure cooker is a long-term investment that will last for 25-30 years, or longer. It cuts
cooking time by about half, requires little, if any, fat, boosts flavour, retains more nutrients and relieves you
from the daily pressure of getting dinner on the table, giving you more time to enjoy the other aspects of your
life. I use my cooker almost every day, and I hope that you will find as many reasons to use your pressure
cooker as I have.
In this book, I have tried to show how innovatively the cooker can be used to prepare delicacies of myriad
kinds. The recipes are divided into five sections – My Favourites, Soups and Snacks, Subzis, Rice and Dals
and lastly Sweets and Desserts.
Use your pressure cooker to make all-time favourites like Pav Bhaji, page 15 and Sindhi Kadhi, page 21,
delicious and nutritious soups like Italian Herb Soup, page 29, lip-smacking snacks like Sundal, page 45,
and other nutritious subzis, dals and rice preparations like Bharleli Vaang, page 47, Avial, page 63, Paneer
Pulao, page 74 and Darbari Dal, page 87. Not to forget the irresistible yet simple combinations of Indian
sweets and international desserts in the dessert section; see Paneer Kheer, page 92, Quick Fix Chocolate
Fudge, page 100.
Surprise your family by laying out a scrumptious and varied meal on the table, and all within a matter of
minutes!
Regards,
 I NDEX

# Principles of Pressure Cooking . . . . . . . . . . . . . . . . 6

# Five Benefits of Pressure Cooking . . . . . . . . . . . . . . 7
# Types of Pressure Cookers . . . . . . . . . . . . . . . . . . . 8
# Tips for Safe Pressure Cooking . . . . . . . . . . . . . . . . 8
# Cleaning and Storing your Pressure Cooker . . . . . 10

MY FAVOURITES SOUPS AND SNACKS

Broken Wheat Vegetable Delight . . . . 12 Italian Herb Soup . . . . . . . . . . . . . . . . . . . 29
Pav Bhaji . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 Quick Veg Broth . . . . . . . . . . . . . . . . . . . . 33
Bisi Bele Bhaat. . . . . . . . . . . . . . . . . . . . . . 17 Vegetable Barley Soup . . . . . . . . . . . . . 35
Sindhi Kadhi . . . . . . . . . . . . . . . . . . . . . . . . 21 Chick Pea Soup . . . . . . . . . . . . . . . . . . . . . 39
Ek Top na Dal Bhaat . . . . . . . . . . . . . . . . 23 Rice Khichu . . . . . . . . . . . . . . . . . . . . . . . . . 41
Malabari Curry . . . . . . . . . . . . . . . . . . . . . . 27 Sundal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
SUBZIS RICE AND DALS
Bharleli Vaangi . . . . . . . . . . . . . . . . . . . . . . 47 Aloo Gobhi Pulao . . . . . . . . . . . . . . . . . . . 71
Soya Bhurji . . . . . . . . . . . . . . . . . . . . . . . . . 51 Paneer Pulao . . . . . . . . . . . . . . . . . . . . . . . 74

Oondhiya. . . . . . . . . . . . . . . . . . . . . . . . . . . 53 Hara Bhara Subz Pulao . . . . . . . . . . . . . 77

Pindi Chole . . . . . . . . . . . . . . . . . . . . . . . . . . 57 Panchratni Dal . . . . . . . . . . . . . . . . . . . . . . 81

Sai Bhaji . . . . . . . . . . . . . . . . . . . . . . . . . . . 59 Maa ki Dal . . . . . . . . . . . . . . . . . . . . . . . . . 83

Avial . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63 Darbari Dal . . . . . . . . . . . . . . . . . . . . . . . . . 87

Mili Jhuli Subzi . . . . . . . . . . . . . . . . . . . . . . 65 Pumpkin Kootu . . . . . . . . . . . . . . . . . . . . 89

Aloo Mutter . . . . . . . . . . . . . . . . . . . . . . . . . 69

SWEETS AND DESSERTS

Paneer Kheer . . . . . . . . . . . . . . . . . . . . . . . 92
Makai Jajaria . . . . . . . . . . . . . . . . . . . . . . 94

Lapsi . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 96

Doodhi Halwa . . . . . . . . . . . . . . . . . . . . . . 98
Quick Fix Chocolate Fudge . . . . . . . . . 100

Eggless Chocolate Cake . . . . . . . . . . . 103

 hick Pea Soup
C Hmmm, lose yourself in this luscious chickpea soup, which is flavoured luxuriously with spicy Baharat
powder and enriched with fragrant cardamom. The only pre-prep you need to do is the soaking of
chickpeas.

s 4. Soakin
g Time: Overnight.
2 0 m inu t es. Serve
Preparation time: 15 minutes. Cooking Time:
.
For the Baharat powder (makes approx. ¼ cup) ½ cup finely chopped onions
1 tbsp black peppercorns (kalimrich) 1 tbsp finely chopped garlic (lehsun)
1 tbsp dry red chilli flakes ½ cup chopped tomatoes
1 tsp coriander (dhania) seeds ½ cup potatoes cubes
1 tsp cinnamon (dalchini) ¼ cup kabuli chana (chick peas), soaked
1 tsp cumin seeds (jeera) overnight and drained
1 tsp cloves (laung / lavang) ½ tsp Baharat powder, refer besides
1 tsp nutmeg (jaiphal) Salt to taste
1 tsp dry ginger powder (soonth) 1 tbsp tomato purée
2 to 3 cardamom (elaichi) 1 tsp lemon juice
½ cup chopped coriander (dhania)
Other ingredients
1 tbsp ghee For the garnish
2 cardamom (elaichi), lightly crushed 2 tbsp finely chopped coriander (dhania)
 HICK PEA SOUP
For serving
Bread sticks
C
For the Baharat powder
1. Combine all the ingredients in a kadhai and dry roast on a slow flame for 3 to 4 minutes or till they
release a pleasant aroma. Keep aside to cool.
2. Blend in a mixer to a fine powder and use as required. Store in an air-tight container.

How to proceed
1. Heat the ghee in a pressure cooker, add the cardamom, onions and garlic and sauté on a medium flame
till the onions turn translucent.
2. Add the tomatoes, potatoes and drained kabuli chana, mix well and cook on a medium flame for a
minute, while stirring continuously.
3. Add the Baharat powder, salt and 4 cups of hot water, mix well and pressure cook on a high flame for 2
whistles.
4. Lower the flame and pressure cook for another whistle.
5. Allow the steam to escape using natural release method, page 7, before opening the lid.
6. Add the tomato purée, lemon juice and coriander, mix well and simmer for another minute, stirring
once in between.
7. Garnish with coriander and serve hot with bread sticks.
Chick Pea Soup
 ondhiya
O A classic Gujarati recipe of vegetables and fenugreek dumplings cooked with an aromatic blend of
spices. If you do not have enough time, you can buy readymade dry muthias. However, ensure you
add them along with the veggies so that they turn soft on cooking.

rves 4. Whist
les: 2 High, 1 Low.
0 t o 2 5 minutes. Se
ime: 2
Preparation time: 25 minutes. Cooking t

To be mixed together into a masala 1¼ cups double beans (surti papadi), stringed and
1 cup freshly grated coconut cut into halves
½ cup finely chopped coriander (dhania) ¾ cup purple yam (kand), peeled and cut into
cup finely chopped green garlic (hara lehsun) cubes
1 tbsp coriander-cumin seeds (dhania-jeera) powder ¾ cup yam (suran), peeled and chopped
2 tsp ginger-green chilli paste ¼ cup fresh toovar dana
1½ tsp chilli powder ½ cup methi muthias (readily available in the
1 tbsp sugar market)
1 tbsp lemon juice 2 tbsp oil
Salt to taste ½ tsp carom seeds (ajwain)
¼ tsp asafoetida (hing)
Other ingredients A pinch of soda bi-carb
1 cup baby potatoes, peeled Salt to taste
1 raw banana, cut into 25 mm. (1”) cubes
3 to 4 brinjals (baingan / eggplant), small black variety
 ONDHIYA
For the garnish
3 tbsp finely chopped coriander (dhania) O
1. Make a criss-cross slit on each baby potato, banana piece and brinjal taking care not to separate the
segments.
2. Stuff the vegetables evenly using ½ of the prepared masala mixture and keep aside.
3. Combine the double beans, purple yam, yam, toovar dana and the remaining masala mixture in a bowl, mix
well and keep aside to marinate for 8 to 10 minutes.
4. Heat the oil in a pressure cooker, add the carom seeds, asafoetida and soda-bi-carb and sauté on a medium
flame for a few seconds.
5. Add the stuffed vegetables, marinated vegetables, methi muthias, salt and 2 cups of hot water, mix gently
and pressure cook on a high flame for 2 whistles.
6. Lower the flame and pressure cook for another whistle.
7. Allow the steam to escape using natural release method, page 7, before opening the lid.
Serve hot garnished with coriander.
Oondhiya
 When under pressure to eat right, you can't cook
Eggless Chocolate Cake
healthier, tastier or faster than in the pressure cooker! A
good cooker cuts cooking time by about half, requires
little, if any, fat, boosts flavour, retains more nutrients
and relieves you from the daily pressure of getting
dinner on the table, giving you more time to enjoy the
other aspects of your life! I use my cooker almost every
day, and I hope that you will find as many reasons to use
your pressure cooker as I have.
In this book, I have tried to show how innovatively the
cooker can be used to prepare delicacies of myriad
kinds. The recipes are divided into five sections, which
cover all-time favourites like Pav Bhaji, page 15 and
Sindhi Kadhi, page 21, delicious and nutritious soups
and snacks like Italian Herb Soup, page 29 and
Sundal, page 45, interesting subzis like Bharleli
Vaangi, page 47 and Avial, page 63, flavourful rice and
dals like Paneer Pulao, page 74 and Darbari Dal, page
87, as well as luscious sweets like Paneer Kheer, page
92 and Quick Fix Chocolate Fudge, page 100.
Surprise your family by laying out a scrumptious and
varied meal on the table, and all within a matter of
minutes!

ISBN 978-81-89491-68-0
“Padma Shri” awardee, Mrs Tarla Dalal is India's best
selling author in any field, with over 4 million cookbooks
sold to date. She is the first to launch a bi-monthly food
magazine, ‘Cooking & More’, which is the best selling
cookery magazine in India, under her own name.