Tuesday, October 11, 2011

Cooking Green Leafy Vegetable & Vegetables

How to cook green leafy vegetable & vegetables in a pressure cooker?
For green leafy vegetable


Wash the green leafy vegetable 2 or three times in water.
Put in a colander to drain excess water.

Take 1/2 cup of water in a pressure cooker.
Close the lid with weight on.
Heat the cooker on HIGH flame.
After 1 whistle turn OFF & immediately open the lid.
Lift the weight slightly to release the steam slowly.
Then open the lid once the steam has completely reduced. 
OR 
Keep the cooker under running water (tap) for a few seconds so that steam completely goes off. Then open the lid.

This way green leafy vegetable can be cooked without losing its green color.

For Vegetables:
Vegetables like beans, cluster beans, cabbage, avaraikai can be cooked without losing its natural color in a pressure cooker.


Follow the same method given above.

To prepare thuvatal ( poriyal ) add 1/4 Tsp of salt, 3/4 Tsp of sambar powder & a pinch of turmeric powder to the water and then add vegetable pieces.
Now pressure cook for a whistle. Release steam and immediately transfer cooked vegetables into a bowl.

The above given measurement is just enough for 200 gm of vegetables.