Pressure Cooked Boiled Vegetables~Sinfully Rich

For the blogging marathon # 35 when Valli announced pressure cooking my first choice had been a pulao.

I make pulaos, but never in the cooker somehow, I am never satisfied unless I keep peeping in the pan masking sure that the water is enough the rice is not sticky…. In general interfering with its peaceful cooking process!!

I made a pulao, in the pressure cooker, it was beautifully done, each grain was separate but it was exact copy of this pulao here so I did not want to post it.

So I was wondering what to make. Something easy and fast and good to eat!

Then I remembered the good old boiled vegetables made delicious with the addition of Amul Butter. Yes!!

You can use anything at hand to make the veggies again but generally I avoid gourds, lady finger etc.

I used:

• 1 med. potato, diced
• 2 carrots, diced
• ½ a big cauliflower florets, cut to bite size
• ½ cup corn, boiled
• 1 cup cabbage, washed and drained
• 2 tblspn Amul butter (yes really :))
• ½ teaspoon turmeric powder
• 1 teaspoon red chilli powder (adjust as per taste)
• ½ teaspoon hing/asafoetida (optional)
• Salt to taste

Method:

• In the pressure cooker/pressure pan arrange the potatoes at the base add salt and mix well.
• It’s okay if the potatoes do not cover the base of the entire pan. They should be first down.
• Next add the carrots, cauliflower and corn in that order.
• Cover with the lid of the cooker remove the vent but keep the rubber gasket.
• Heat the cooker on the lowest possible flame.
• Depending on the size and the contents of the cooker you will see steam from the vent. In my case it took about 6-7 minutes.
• Open once add the rest of the ingredients mix well. Put back on the flame.
• Now put the vent on the cooker and continue heat for 3-5 minutes or till you get a slight sound of the steam build up. Switch off the gas and let the pressure ease off naturally. Do not leave the cooker unattended.
• Once the cooker cools open it check the veggies they will be done.
• Serve just like that as a snack or as in my family (atleast we adults teenagers excluded) case begins as an accompaniment for chapatti and ends up as the main course.

Amul butter Zindbad! has everyone quiet, no complaints!!

Notes:

• You can increase or decrease the various vegetables used.
• Actually more potato tastes great but since my FIL sugar swings way up I used a medium potato. Guess we are too used to potatoes I feel it binds the veggie together. You may avoid it.
• The butter can be avoided too but then its not sinfully rich:). Substitute with a tablespoon of olive oil or any oil of your choice.

Do check us out at BM #35.

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