Basic Recipe--

Roti Rice Dal Indian Masala Tea Basic Gravy Paneer Makkhan (Butter) Sprouted Lentils Syrup for Mocktails Unless cooking khichidis, potatoes, etc. avoid cooking direct in the preure cooker. Use the containers. Add a piece of lemon peel to the pressure cooker water, to keep the cooker from becoming black from use. Cover the containers when cooking items like dal, rice, etc. to avoid overspill. When boiling rice or dal over stove in excess water, use the extra water to make dal, soup, etc. Use the rice starch water to starch clothes. Make extra quantities of chilli or garlic or onion pastes and store in freezer for quicker use. If the first time does not give accurate results, try again making changes that you may feel are required in your particular case. Never overload a pressure cooker or add too much or too little water at the base. Exploding or burning out are serious accidents. If rice is very old, then soak for a longer time. However, the saying goes, the older the rice, the richer the flavour. Always sieve any flour before making dough, for hygiene as well as breaking any lumps that may be present.