Italian Pot Beef Chuck Roast

Preparation Time – a quarter-hour

Cooking time – 50 minutes in total

Pressure Cooker

 

Ingredients

Beef chuck roast ca. 1.7kg

Beef broth 1 Can

A bundle dried Italian salad dressing blend ca.  28g

A bundle dried Country dressing mix ca. 28g

A bundle brown gravy mix ca. 35g

Veggie oil two teaspoons

Onion 1 large size and diced

 

Cooking Method

Put and heat the veggie oil in the pressure cooker keeping the lid open up entirely. Place the chuck roast into the pressure cooker and saute it until it turns to dark brown around all sides of the roast.

 

Making gravy sauce: In a small sized coupe bowl, mix it jointly with the Italian salad dressing blend, Country dressing mix, and gravy altogether. Sprinkle the source using a gravy boat evenly over the roast.  Serve the beef broth over the roast and add the diced onion next to it.

Close the lid to lock the pressure cooker safely and heat up to the highest temperature to build up pressure gradually till the pressure cooker reaches the set indicator or whistle.

Lower down the heat to moderate temperature and leave it for about 50 minutes. Stop heating and let it stay for 5 minutes. Exit the pressure cooker at the ambient till the pressure down to unlock the lid for safety reason. Alternatively, the juices can be used as a gravy or thicken it with cornstarch or flour.

Now enjoy the mild and delicious beef roast cooked in pressure cooker.

Indian cuisine, delicious but simple to cook served with Rice and Salad.

 – Methi Mutton Masala –

Preparation (Ingredients)

Maida 1 and a half cup
Sugar according to taste
Choco powder one spoon
Baking soda one spoon
Baking powder one spoon
Vanilla ice cream three spoons
Full cream milk one glass or enough to make the batter smooth
Raisins 10-15
Butter 1 spoon
Almonds for garnishingMutton – half kg
Onion – 4 big nos
Ginger garlic paste – 2 tsp
Tomato – 3 big nos
Curd – 2 tbsp
Fenugreek leaves- one big bunch
Red chilli powder – 1 and a half tablespoon
Turmeric powder- 1 and a half tablespoon
Coriander powder – 1 tablespoon
Garam masala powder (a mixture of ground spices, such as cumin, coriander, and cardamom)- 1 table spoon
Everest meat masala – 1 tablespoon
Bay leaves – 3nos
Salt as per taste
Sugar half teaspoon
Oil

Instruction

1. Marinated Mutton with curd, salt, half turmeric powder, half chilli powder, ginger garlic paste, a little oil and kept it for 3 hrs.
2. Heat oil in cooker itself, add Bay leaves, onion paste, ginger garlic paste and saute for ten mins till the oil separates.
3. Then add chopped tomatoes.
4. When tomatoes become soft, add dry masala one by one.
5. Add little sugar also.
6. When the Masala is cooked, add the marinated Mutton and keep on cooking on slow flame.
7. When oil starts separating, add the cleaned and chopped Methi leaves and cook for five mins more.
8. Then add warm water to the Mutton and closed the lid of the pressure cooker. Let it cook for 15 mins.
9. Then check the Mutton. If it becomes soft and tender, then your Mutton is cooked properly.
10. Then test the salt and let the gravy dry a little bit.
11. Now serve your Methi Mutton with Roti, Nan, kulcha or rice.

Now it’s time to serve.

 

How happy you are!
When you make your kids delight with this Oreo and Raisins Muffins!

Preparation (Ingredients)

Maida 1 and a half cup
Sugar according to taste
Choco powder one spoon
Baking soda one spoon
Baking powder one spoon
Vanilla ice cream three spoons
Full cream milk one glass or enough to make the batter smooth
Raisins 10-15
Butter 1 spoon
Almonds for garnishing
Cashew nut for garnishing
Honey for garnishing
Oreo biscuits for garnishing and stuffing
Egg 1 or 1 smashed banana

Instruction

How to prepare the batter:
Mix Maida, sugar, choco powder, baking soda, baking powder, raisins and keep it aside
In another bowl mix egg (banana), milk, vanilla ice cream and butter
Mix the ingredients of both the containers to make a smooth batter.

How to make cakes out of batter:
Grease the stencil well with butter and pour two spoons of batter in it, place an Oreo biscuit and pour more batter, half fill the stencil.
Put the pressure cooker on the flame, and after 5 minutes carefully position the stencil inside the cooker, cover the pressure cooker, after around 4 minutes put the fire on mid. Keep checking, and once you feel the cake is ready, you can check it with a toothpick. If the toothpick goes into the cake and comes out clean, then the cake is ready, switch off the flame. Allow it to cool down, take the stencil out and invert it to get the cake.

How to garnish:
Cut Oreo biscuits, raisins, almonds, and cashew nuts in small pieces. Pour half a spoon honey on it, put all the material you have cut on it.

Now serve your kids

Using Pressure cookers and pressure cooker recipes will continue in this blog.

Jazzed up Thakkali Sadam – Popular Indian Rice

Thakkali Sadam, hot spiced flavour rice from South Indian, hot and tasty rice, the name originated from Tamil Language meaning “tomato rice”, is commonly served at lunch tables across India but become more prevalent in other words as it can be prepared quick and easy. The tomato flavour gives you freshness inside your mouth. You can save a lot of cooking time by using pressure cookers while preserving the aroma and taste much sticky rice by the help of high pressure provided by high-pressure cookers.

Preparation (Ingredients)

Two onions finely diced

Four to five tomatoes finely diced

Five green chillies

One tbsp ginger garlic paste

One small bowl of peas

Two potatoes cut into quarters or smaller

One tsp chilli powder

1/2 tsp Turmeric powder

1/4 tsp coriander powder

One n half tsp of salt (or to taste)

One and a half cups (240ml measuring cup) of rice

Oil – 2 tbsp

Ghee – 1 tbsp

 

Instruction

Wash rice and keep aside after draining off the water.

Heat oil and ghee in a pressure cooker

Sauté onions till they are caramelised. Add ginger garlic paste, sauté. Add tomatoes, masalas, salt and sauté. When oil separates out, add the vegetables and fry, add rice and fry. Add double the quantity of water, mix, check seasoning. Close the lid. After one whistle, turn off the gas. Wait till the pressure subsides and then open the lid. Serve with raita, papad or fried meat or kheema.

Using Pressure cookers and pressure cooker recipes are to be continued in this blog.

DAL SHORBA – Indian Soup Yellow Healthy and Delicious

Shorba, Indian healthy and tasty soup, the name originated from the Arabic word “Chorba”, is commonly served to many dining tables across the globe- Romania, Russia and some parts of Central Europe and Asia. When it comes to Vegetable, it makes the best healthy food other than that of beef or meat Shorba. You can save a lot of cooking time by using pressure cookers while preserving the aroma and taste the same like without pressure cooker.

Preparation (Ingredients)

Yellow split gramme dal: 1/2 cup soaked for 20 mins

Onion: 1 small finely chopped

Ginger: 2″ finely chopped

Garlic: 5 cloves finely chopped

Green chilli: 1 finely chopped

Turmeric powder: 1/2 tsp

Peppercorns: 7, coarsely grounded

Olive oil: 2 tbsp

Cumin seeds: 1/2 tsp

Lemon juice: 2 tbsp

Rosemary: 1/2 tsp

Fresh basil leaves: 10

Handful of coriander leaves, chopped

Mozzarella: 1 tbsp

Salt as per taste

 

Instruction

Heat oil in a pressure cooker, add cumin seeds. When it crackles, add ginger garlic and chillies. Sauté till garlic gets brown. Now add onions n sauté until translucent. Put soaked dal, salt and turmeric powder and roast the dal for five mins. Add basil leaves and water. Pressure cook till three whistles.

Sieve it. Reserve the stock. Add mozzarella to the Dal and puree it. Add the puréed Dal to the stock back in the cooker. Bring it to a boil then lower the flame. Add pepper and rosemary.

Cook for 7 to 8 mins. Just before serving add lemon juice and coriander leaves. Cover for couple of mins and serve to pipe hot

Served this soup with garlic butter bread and bread sticks.

 

Using Pressure cookers, and pressure cooker recipes will continue in this blog.

As one of the Pakistani cuisines, this recipe for Haleem is the extremely slow-cooked one. It’s the unique favourite with full of gentle spices and warm comfort. Haleem provides you with a lovely taste with its sticky consistency by way of long and constant stirring. Find yourself up to the hypnotic recipe and enjoy the various aromas via chosen ingredients as you wish. You can save a lot of cooking time by using pressure cookers while preserving the aroma and taste the same like without pressure cooker.

Preparation (Ingredients)

Dalia (Porridge) – 1/2 cup (soak in warm water for 2-3 hrs)

Moong dal (Green Gram Dal) – 1 tbsp

Urad dal split (Black gramme split) – 1tbsp

Chana dal (Bengal Gram split) – 1tbsp

Soak the above Dals before using.

Mutton boneless – 250gms

Two medium size onions – sliced & deep fry

Mint leaves – a few sprigs (chopped)

Ginger, garlic, chilly paste – 3tsp

Garam masala (a mixture of ground spices, such as cumin, coriander, and cardamom) – 2tsp

Ghee – 4-5tbsp

Turmeric powder – 1tsp

Few peppercorns

Shahi Jeera (Black Cumin) – 2tsp

Salt to taste

Yoghurt – 2 – 3 tbsp

Instruction

1) Marinated Mutton with Yoghurt & salt for 30mins

2) In a cooker, add the soaked Dalia (Porridge), dal, Mutton, Jeera (Cumin) & peppercorns. Mix well. Add Mutton stock around 2 -3 cups. Add the rest of the ingredients like chopped mint leaves, fried onions, ginger garlic chilly paste, DALAD (Terminalia Chebula), garam masala. Close the lid and slow cook for around 45-50mins.

3) Open the cooker and check if the Mutton is done.

4) Take a hand mixer and give a slight blitz to the cooked pulses & Mutton. Add a bit of water to maintain the consistency.

4) In another pan, heat the Ghee & then insert the peak pulses – Mutton and give it boil.

5) Serve hot garnished with fried onions, ginger julienne & chopped chilly and lemon juice or wedges.

6) Enjoy Haleem – Homemade Recipe

 

Using Pressure cookers, and pressure cooker recipes will continue