Hi friends!!! I am Riya from India. I am a housewife and part time webmaster of an Indian Cooking site badhiyakhana. I love chemical free foods and want to motivate the world toward it. It is my first post. I hope that I will make some good friends over here and also hopping that I will help you all through my knowledge of Cooking.

Welcome aboard, Riya !  Always good to have first-hand advice from those lucky enough to have been born and bred in the sub-continent.  By the way, I just took a look at your recipe for mutton curry (one of my favourites) and I see that you write "add water and garam masala in it  cook till 2 whistle.".  In the UK, pressure cookers do not normally whistle, so I am unclear what the "till 2 whistle" signifies; could you explain, please ?

** Phil.

Hey Riya
welcome

best, Rich

Phil, the Indian pressure cookers work slightly differently. Western pressure cookers usually cook at a constant pressure. The Indian cooker fluctuates the pressure. It cooks totally sealed and the relief valve "blows" and releases the pressure at ~15psi through a whistle. Once the pressure is released it re-seals and then pressure builds up again.
The first whistle takes about 7-8 minutes and subsequent  whistles happen every 3-4 minutes after that.

Aha.  Thank you.  Now understood.
** Phil.