This is a very basic pressure cooker with a red button that rises to let you know pressure has been reached and you can start timing your recipe
photo – Karen Anderson
This week on Alberta at Noon I talked about Rajasthan and the warm and spicy food I found there. I shared a recipe for Lal Moss which is a simple red meat stew that you will see on every menu throughout this Northern Indian State. You can either leave it to simmer or braise in a slow oven or crock pot for a day or you can prepare it in a pressure cooker in about 15 to 20 minutes time. Watching the chefs in Rajasthan do so inspired me to get over my pressure cooker prejudices and demystify them once and for all.
This post will delve a little deeper into the question of whether there’s a place for a pressure cooker in your kitchen and whether or not you, like me, are ready to get to know them a bit better and maybe even buy one.
Lal Moss and complementary vegetables and chapati
A lovely lunch at Rohet Garh in Rajasthan, India
photo – Karen Anderson
This week on Alberta at Noon I’m going to talk about my most recent culinary expedition to India. In November I took 21 guests to explore the food and culture of the capital region of Delhi and two of India’s Northern States: Uttar Pradesh and Rajasthan.
I especially loved Rajasthan which is renowned as the land of colours.
The colours dazzle against the backdrop of landscape’s sandy hues. The tropically hued fuchsia and tangerine saris of the women flow like nectar giving our eyes, like hummingbirds to the flower, a little relief from the neutral tones which though soothing do not tend to be as life-giving. The colours of Rajasthan light up like match tips in the equally bright turbans of the men which change from village to village, occupation to occupation, and perhaps signal that molds that castes were made of are hard to shatter. You see a rainbow of colour in the food markets that materialize on street corners just as the evening meal must be shopped for and of course those were my favourite colours of all: the aubergine and bright green of indigenous eggplants, the scarlet of tomatoes and the muted tones of neatly bundles onions, herbs and India’s own culinary gems; her spices.
The people of Rajasthan truly manifest their culture’s belief that “Guests are Gods”. My business partners at Indus Travels and Hi Tours of India live and breathe this philosophy in every action they take for me and my guests on my annual odyssey to their homeland. They have become my second family and even though we are half a world away for 50 weeks each year I hold them dear and look forward to our yearly fortnight reunion.
This post will share a few of the many recipes that the expert cooks I met in Rajasthan so generously shared with me. I thought they might be just the thing to help us savour it all on cold Canadian January days when we might not otherwise feel quite up to the task.