I add it only after the pot is hot. I use stainless steel pots and pans for cooking and if I don't wait for the right temp before adding oil, I would invariably add the other ingredients to cold oil making it all stick. In the IP, I always deglaze with water before turning on the pressure cook mode. That helps keep whatever I'm cooking from sticking to the bottom of the IP.
What is everyone doing to their long lost friend - the rice cooker? I haven't used my two rice cookers in ages. Even with a lot of guests, I was able to manage with IP! Wondering what to do with the retired rice cookers, prestige cookers etc.
Thank you @Vedhavalli. I'll check this out. I had considered getting inserts from India but wasn't sure if it would fit in my IP. Getting it from Amazon seems simpler.
Thank you, @Induslady. I'll check this out, too. The link is much appreciated. But more than that, it's good to see you.
Thanks for the link, @Laks09. And for the top rack tip. I must admit I've been rather lazy about using the IP lately. I often reach for a wok instead. Old habits die hard.
Electric rice cookers - gave away. Hadn't used them for 10+ years. Between the time a person said he will come pick them and actually arrived, I gazed at them and went down memory lane. We used to argue about the rice-water overflowing from the cooker and drying up on the counter. LOL. Little did we know real arguments that were yet to happen. Wish I didn't have to give away such things. Prestige cookers - one I recycled as best as I could. It was really old, I didn't want to give it away to people who might not be familiar with it.Kept 2 Prestige ones. They should be in the garage unless Mr. quietly gave those away too. Also kept one Prestige pan (uses lid of a cooker). None of those occupy prime space in kitchen cabinets, so it is ok.
I started putting it inside the sink so the rice water wouldn't overflow on my counters and DH had a problem with that! Yup, those trips down memory lane! A post made me think of my Amma all those years ago and how similar we have become! I have space but now with too many gadgets vying for space, it's time to clear out some stuff and make room for new innovations. Who knows what will come next!
Tomato Thokku Ingredients - 1 lb vine tomatoes juicy ones (no Roma type) Red chilli powder - 3 tbslp Fenugreek powder - 2 tsp Gingelly oil - 2 tbslp Jaggery - 1 tbslp Salt - as per taste Seasoning Gingelly oil - 1 tbslp Mustard seeds - 1 tsp Long red chilli - 2 Curry leaves - 1 sprig Hing - 1/4 tsp Urad dal - 1 tsp Procedure 1) pour 1 cup water in IP, place the trivet and place the washed whole tomatoes. 2) power on to HP 3 min. And wait until NPR 3) once the tomatoes cooled down, peel them. 4) now pour the water out and take the trivet. 5) switch on IP to saute mode. Once hot Pour oil and put red chilli powder, place the tomatoes inside the pot. Switch off IP insert hand blender blend until tomatoes turn into pulp. 6) switch on IP, add jaggery, fenugreek powder and salt. Saute for 2-3 min Close IP and HP for 3 min. NPR. 7) do seasoning and pour seasoning on tomato thokku. Stays good for 1 week in fridge. To improve shelf life add tamarind extract and more oil.
Tried kesari aka sooji halwa in IP Ingredients 1) roasted Rava fine - sooji 1cup 2) sugar - 1/2 cup 3) cardamom - 2 pods 4) safforn threads few 5) ghee - 1/2 cup 6) cashew, raisins - fist full 7) water - 2 cups Procedure 1) switch on Ip to saute mode 2) once hot , pour ghee 3) add raisins cashew and broken cardamoms 4) once cashew go light brown, add sugar 5) after sugar add water let it boil for 5 min. 6) you can food color in this stage. I added safforn threads 7) add Rava in flowing way and stir 4-5 times. 8) close IP low pressure cook for 6-7 min. 9) natural pressure release. Roast the sooji in case it's unroasted.
