Basic Curry Sauce

Ingredients  

•  3 tablespoons vegetable oil or ghee (clarified butter)  
•  1 medium onion - finely chopped  
•  4 cloves garlic - peeled and sliced  
•  1.5 inch piece root ginger - peeled and thinly sliced (it should look about the same volume as the 
garlic)  
•  (optional) 2 mild fleshy green chillies - de-seeded and veined then chopped  
•  half teaspoon turmeric powder  
•  half teaspoon ground cumin seed  
•  half teaspoon ground coriander seed  
•  5 tablespoons plain passata (smooth, thick, sieved tomatoes, US = purée) or 1 tablespoon 
concentrated tomato purée (US = paste) mixed with 4 tablespoons water


Method  


Heat the oil in a heavy pan then add the chopped onion and stir for a few minutes with the heat on high.
Add the ginger, garlic and green chilli (if using). Stir for 30 seconds then put the heat down to very low.
Cook for 15 minutes stirring from time to time making sure nothing browns or burns.
Add the turmeric, cumin and coriander and cook, still very gently, for a further 5 minutes. Don't burn the
spices or the sauce will taste horrid - sprinkle on a few drops of water if you're worried.
Take off the heat and cool a little. Put 4 fl oz cold water in a blender, add the contents of the pan and
whizz until very smooth. Add the passata and stir.
Put the puréed mixture back into the pan and cook for 20 - 30 minutes (the longer the better) over very
low heat stirring occasionally. You can add a little hot water if it starts to catch on the pan but the
idea is to gently "fry" the sauce which will darken in colour to an orangy brown. The final texture
should be something like good tomato ketchup. Warning - it WILL gloop occasionally and splatter
over your cooker, it's the price you have to pay!

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Aloo Bonda

Ingredients:

• 2 cups water  
• 3 whole cloves  
• 1 stick cinnamon  
• 3 to 4 cardamom pods (cracked open)  
• 1/4 cup loose black tea (or 4 tea bags)  
• 2 cups milk  
• 4 tablespoons of sugar (or a little less)  

Method: 
Bring water, cloves, cinnamon and cardamom to a boil; Add tea and milk and
bring to a boil. When hot, strain and add sugar. Serve hot.

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Simple soba noodle soup

Soba noodles are made of buckwheat as well as regular wheat and
have a subtle ‘healthy’ flavour. Most other noodles could be used here if
you prefer. Likewise, the veg can be varied to suit your taste (and what
you have in the fridge!) baby spinach would be lovely.
Remember that the noodles are going to keep cooking in the broth after
you’ve served up so best to slightly undercook first.

• 1 1/2 cups vegetable stock
• handful soba noodles (approx 50g or 2oz)
• 3 heads baby bok choy, leaves separated
• large pinch chilli flakes, optional
• 1 – 2 tablespoons soy sauce

Bring stock to the boil in a medium saucepan. Add noodles and
simmer for 2 minutes.
Add bok choy and chilli and 1T soy sauce and simmer for another
minute or until noodles are only just cooked (see note above).
Remove from the heat. Taste and add extra soy if needed. Serve
hot.
simple soba
noodle soup

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Monsoon Curried Yams and Potatoes

• 1 /2 cup finely 
• chopped onion
• 3 cloves garlic, 
• peeled and
• finely chopped
• 11 /2 tablespoons curry 
• paste
• 3 cups diced yams
• 1 cup diced 
• potatoes
• 2 tablespoons sake
• 1 cup frozen peas
• 1 /4 cup mango 
• chutney
• 1 cup plain yogurt
• 1 cucumber, peeled 
• and sliced.

1. In a 2-quart Pressure Frypan, or larger
pressure cooker, sauté onion, garlic and curry
paste over medium heat until onion is
translucent.
2. Stir in yams and potatoes. Let them sizzle for
1 minute or until the bottom of the pan is sticky
and slightly burned.
3. Add sake.
4. Close lid and bring pressure to first red ring
over high heat. Adjust heat to stabilize pressure
at first red ring. Cook for 3 minutes.
5. Remove from heat and use Touch or
Automatic Release Method, see page 10.
6. Add peas. Close lid and bring pressure to first
red ring over medium high heat.
7. Immediately remove from heat and use
Natural Release Method, see page 10.

8. Accompany each serving with dollops of
yogurt and mango chutney and several
cucumber slices.
Makes 4 to 6 servings
Recipe provided by Steve Sloane.
Approximate Nutritional Analysis Per Serving:
219 calories / 6g protein / 44g carbohydrates / 2g fat
5g dietary fiber / 1mg cholesterol / 385mg sodium.




The sake may be replaced with apple juice.
Curry paste may be difficult to find, but it is
a good addition to any well stocked pantry.
Even without the yogurt, mango chutney
and cucumber this recipe is a good side dish
with dinner.

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Beet Salad with Danish Blue Cheese & Walnuts

• 4 medium-size beets 
• (about 11 /2 pounds)
• trimmed*
• 3 tablespoons red 
• wine vinegar
• 2 tablespoons walnut
• oil
• 1 /4 cup shelled 
• walnuts, halves or 
• pieces
• 2 ounces Danish 
• blue cheese, 
• crumbled

1. In a 4-quart or larger pressure cooker, place
whole beets on a trivet with 1/4 cup water.
2. Close lid and bring pressure to second red
ring over high heat. Adjust heat to stabilize
pressure at second red ring. Cook for 10 to 12
minutes, depending on age and size of beets,
see page 16.
3. Remove from heat and use Natural Release
Method, see page 10.
4. Remove beets and allow them to cool.
5. Peel and julienne beets.
6. Mix red wine vinegar and walnut oil together
in bowl.
7. Add beets and stir to mix.
8. Cover and refrigerate until chilled.
9. When chilled, toss with crumbled Danish blue Beets are a vegetable that are widely
neglected in many diets, yet they are a good
source of vitamin A and potassium.
They are usually in plentiful supply
throughout the year, and easily cooked in
the pressure cooker.

cheese and walnuts.
Makes 6 servings
*When preparing whole beets to be cooked in the
pressure cooker, it is important to wash them gently
so as not to break the skin. Also, leave one to two
inches of the leaf stem still attached. The rootlet
should be kept intact until after cooking.
Approximate Nutritional Analysis Per Serving:
154 calories / 5g protein / 13g carbohydrates / 10g fat
3g dietary fiber / 7mg cholesterol / 218mg sodium

Beets are a vegetable that are widely
neglected in many diets, yet they are a good
source of vitamin A and potassium.
They are usually in plentiful supply
throughout the year, and easily cooked in
the pressure cooker.

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Savory Potato Salad

Here’s a potato salad that’s both traditional and new—with great
taste and a low-fat twist.

• 6 medium potatoes (about 2 pounds)
• 2 stalks celery, inely chopped
•  
• 2 scallions, inely chopped
•  
• ¼ cup red bell pepper, coarsely chopped
•  
• ¼ cup green bell pepper, coarsely chopped
•  
• 1 tablespoon onion, inely chopped
•  
• 1 egg, hard boiled, chopped
•  
• 6 tablespoons mayonnaise, light
•  
• 1 teaspoon mustard
•  
• ½ teaspoon salt
•  
• ¼ teaspoon black pepper
•  
• ¼ teaspoon dill weed, dried

1. Wash potatoes, cut in half, and place in saucepan of cold water.
2. Cook covered over medium heat for 25–30 minutes or until tender.
3. Drain and dice potatoes when cool.
4. Add vegetables and egg to potatoes and toss.
5. Blend together mayonnaise, mustard, salt, pepper, and dill weed.
6. Pour dressing over potato mixture and stir gently to coat evenly.
7.  Chill for at least 1 hour before serving.

  Yield: 10 servings 

  Serving size: ½ cup 

  Calories 98 

  Total Fat 2 g 

  Saturated Fat 0 g 

  Cholesterol 21 mg 

  Sodium 212 mg 

  Total Fiber 2 g 

  Protein 2 g 

  Carbohydrates 18 g 

  Potassium 291 mg 

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Aloo Palak

Ingredients 

• 3 cups chopped spinach 
• 2 large onoins chopped fine 
• 2 large potatoes boiled and peeled 
• 1 tomato grated 
• 2 green chillies 
• 1" piece ginger 
• 1 tsp. lemon juice 
• 1/2 tsp. wheat or other flour 
• 1 tsp. red chilli powder 
• 1 tsp. cinnamon-clove powder 
• 1/4 tsp. turmeric powder 
• 1/2 tsp cumin seeds 
• 2 pinches asafoetida 
• 1/2 tsp. garam masala 
• 1/2 tbsp. butter 
• 4 tbsp. ghee 
• salt to taste 

METHOD: 

Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.
Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander.
Put in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth.
Keep aside.

Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.
Drain the potatoes, keep aside.
In the same hot ghee add the cumin seeds.
Add the ginger, onions and fry till very tender.
Add the tomato and further fry for two minutes.
Add all the dry masalas and fry till ghee separates.
Add spinach and potatoes.
When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice
Just before serving heat butter in a tiny saucepan and add the asafoetida.
Pour over the vegetable and mix gently.
Serve hot with naan or parathas or even rice.

Note: You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of atoes.

Making time: 45 minutes
Makes for: 6
Shelf life: Best fresh

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Gobi Manchurian

INGREDIENTS

1 medium. cauliflower clean and broken into big florettes.

• 1 small bunch spring onoin finely chopped 
• 2 tsp. ginger finely chopped  
• 1 tsp. garlic finely chopped  
• 1/4 cup plain flour  
• 3 tbsp. cornflour 
• 1/4 tsp. red chilli powder 
• 2 red chillies, dry 
• 3 tbsp. oil 
• 1 1/2 cups water 
• 1 tbsp. milk 

METHOD

Boil the florettes for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added.
Drain and pat dry on a clean cloth.
Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli
powder and salt to taste.
Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.

In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.
Add the salt and spring onions.
Stir fry for a minute. Add 1 1/2 cups water and bring to a boil.
Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.
Gradually add to the gravy and stir continuously till it resumes boiling.
Boil till the gravy becomes transparent. Add florettes and soya sauce.
Boil for two more minutes and remove.
Serve hot with noodles or rice.
 Variations:

Dry manchurian can be made by omitting the gravy.
Make florettes as above and instead of adding water as above, add fried florettes, spring onions and soya ce at
this stage.
Sprinkle 1 tsp. cornflour on the florettes and stirfry for 2 minutes.
Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce.
Same procedure for veg. manchurian (with gravy or dry), but instead of using only cauliflower, use finely
chopped minced vegetables and
bind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball.
Fry as above and proceed as above.

Making time: 45 minutes
Makes for: 6
Shelf life: Best fresh

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Sindhi Saibhaji

 Ingredients

•      1 each - carrot, capsicum, onion, small cabbage,potato, brinjal, tomato, ladyfinger (okra) 
•      100 gms. french beans 
•      1/2 bunch each spinach, coriander, khatta (3 leaved) greens. 
•  1/2 bunch any other leafy greens. 
•      1 cup green gram dal 
•      1/2 cup horsegram dal (channa dal) 
•      4-5 green chillies 
•      2-3 clovettes garlic 
•      1 tsp. red chilli powder 
•      1 tsp. dhania (coriander seed) powder 
•      1 tsp. salt 
•      1/2 tsp. turmeric 
•      3 tbsp. oil 
•      1/2 tbsp. ghee 
•      2 pinches asafoetida 

     METHOD: 

     Clean and wash dals.
     Clean, wash and chop spinach and vegetables except tomato.
     Heat oil in a pressure cooker, add all the vegetables, spinach and dals.
     Mix well, add enough water to cover the contents.

     Add all masalas and mix.
     Place whole tomato on top, cover and pressurecook for 3 whistles.
     Cool the cooker, open and handblend the contents.
     Heat 1/2 tbsp. ghee add a pinch of asafoetida add to the mashed vegetable.
     Serve hot with paratha or steamed rice

     Making time: 30 minutes (excluding cooling time)
     Makes for: 6
     Shelf life: Best fresh

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White bean And parmesan puree

Feel free to use whichever white beans you prefer.  Canellini, butter beans,
borlotti or even fava would all work. I’m also thinking that chickpeas
would be lovely but haven’t tried them out yet.
This puree is a quick and easy starter to serve with warm pita bread or
your favourite dipping vehicle.   Another option is to serve it on crostini -
thin slices of baguette that have been toasted on one side and rubbed
with a cut clove of garlic while still hot.

  1 can canellini beans (400g /14oz), drained

  1 - 2 cloves garlic

  1/3 cup extra virgin olive oil

  60g (2oz) parmesan cheese, finely grated

  3 - 4 tablespoons lemon juice

Place all ingredients in a food processor and whizz until very smooth.
Season to taste, adding a little more lemon juice if you think it needs
it.
Serve at room temperature with pita or other bread.

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Veggie laksa

Laksa is a wonderful coconut milk based noodle soup that hails from
Malaysia. These days you can get commercial laska or other Thai curry
pastes that take all the hard work out of it.
I’ve used Singapore noodles in this recipe which are a fine version of
fresh hokkien noodles but I have eaten laksa with rice noodles and even a
combination of the two so feel free to substitute.
I’ve cheated a little on the 5 ingredient rule by including ‘mixed chopped
vegetables’ as a single ingredient. I actually used a carrot, a zucchini and
a red pepper, all cut into little batons. Chicken laksa is also really popular.
Prawn or shrimps are lovely cooked in the spicy fragrant coconut broth.

• 350g (3/4lb) fresh Singapore noodles
• 60g (2oz) Laksa paste or other Thai curry paste
• 1 large can coconut cream (1 1/2 cups)
• 2 cups mixed chopped vegetables (see note above)
• handful fresh basil leaves

Place noodles in a heatproof bowl and cover with boiling water. Allow to
stand for 1 minute then massage to loosen into individual strands. Drain.
Meanwhile heat 2 tablespoons of peanut or other vegetable oil in a large
saucepan over high heat. Add curry paste and stir fry for 30 seconds.
Quickly add coconut cream and 2 cups boiling water. Bring to the boil
and add vegetables. Simmer for 2 minutes or until the vegetables are
cooked to your liking.
To serve, divide noodles between 3 bowls. Pour over soup and
vegetables and top with basil leaves

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