I've been looking at some sites and blogs for traditional Indian veg curry recipes, we have a trad restaurant in Brisbane that serves a variety of non BIR style curries. They are absolutely delicious and seem to be "Vedic" style with the use of hing instead of onions and garlic,  but I have no idea how they create them - they can take potatoes and peas and have you in ecstasy after a fork full.

The thing that infuriates me is that the Indian sites, when discussing pressure cooking, often say "pressure cook for a couple of toots" or "pressure cook for three whistles". WTF do they mean by this? 

I know a whistle and toot is something a Cockney wears when he takes the Trouble down to the Rubbidy,  ;D but before I go in the comments sections on their blogs and start abusing them, I wondered if anyone here had an explanation, is it some feature of Indian pressure cookers?

A "whistle" or a "toot" is roughly 3 minutes.

This comes from a common type of pressure cooker in India different from the constant pressure type we're used to.

The pressure cooker they use has a fluctuating operation, pressure rises, cooker whistles or toots as steam escapes and pressure drops, pressure build up again and is again released etc etc.

Regards

I understand your enthusiasm but I don't think I'd try it, maybe get your wife to give it a go!

BTW (sorry George) where did you get your name from TT? Could it be you try this type of experiment often?

Regards

Here's another one,a couple of colleagues at work use this and reckon it's good value,I think there are voucher codes on the net to reduce the price to 29.95 ( just noticed if you click on the white heart icon on the left of the screen it offers

Quote from: Whandsy on April 10, 2012, 12:13 PM

saving a couple of hours making a base sauce works for me

Despite my reservations, after reading some of the positive comments about results from using a pressure cooker, I must try it. I'm primarily interested in flavour, rather than time-saving.

George

Just to give you my opinion after having used a pressure cooker for a couple of months.

I cannot detect any flavour / taste difference when cooking a base gravy, purely a time saver.

Cubed meat, lamb, beef (I don't bother with chicken because it takes so little time anyway) cooks to perfection in 15 minutes but no improvement or difference flavourwise from normal pot cooking.

I can vouch for using a high pressure cooker (15 or 16 psi insted of 7 psi for low pressure) but again this is a time saving issue not a flavour one. I did use a low pressure cooker years ago but cooking times were not drastically reduced compared to HP.

Time can obviously be translated into money, 15 minutes instead of 1.5 to 2 hours saves a lot of gas but in the scheme of things unless you cook all or most of your food in a P cooker not an important point.

However using the P cooker does allow me to cook up a meat curry 'on the spur', assuming I have a stock of frozen gravy etc. It only takes 30/45 minutes from scratch to table, you couldn't do this by pot cooking meat.

Anyway I hope this helps with your decision to buy or not.

Regards

Hi

Nice find with that video.

Anyone have any ideas on whether he was using butter ghee or vegetable ghee?

Thanks!

I don't know but I would use butter ghee,  to me butter ghee tastes infinitely better than veg.

Not wishing to start a debate on the pros & cons of butter / veg ghee but I understand that the type of fat in veg ghee is much more harmful to you than any butter ghee ingredient.