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Happy Wednesday everyone,
Hope your week has been going well! I can’t believe that it is already Wednesday. I have been sick most of the week thanks to, I think, food poisoning from ordering out on Monday. Or just not being used to food that I am not cooking.
As much as I hate it, I do like knowing that I’m doing my body well by creating food and eating all of these amazing meals in my own home. Today we are going to be talking about pressure cookers and making Batat Bhaji which is an amazing Indian dish and India plays a HUGE roll in how the pressure cooker moved through out the world!
This is going to be very brief because we are actually getting into pressure cookers for the next couple of months, so basically take this as an overview. Don’t worry there will not be a test at the end, but you will be able to say some of the history that you learned here and that can be a very interesting thing.
The pressure cooker was originally created in the late 1600s in France. There are a few reasons that it was created, but lets wait till we get to the French Pressure Cooker history. Let’s just say, it wasn’t really commonplace for food.
However, when it reached India, the Indian Women who were always the ones chained to the stove and cooking had a bit of relief. Especially in the urban areas. They could cut their cooking down significantly and this gave them an opportunity to explore different things in life.
When it migrated to the US, it wasn’t widely accepted. There are a few theories why, but ads just didn’t hit the way here that it hit in the rest of the world. I have theories, but I will get into that when I talk about pressure cookers in the US.
It wasn’t until the Instant Pot came out in the mid-2000s that America truly embraced the pressure cooker life, but it was very short lived and is not as much of a trend as it used to be.
This is a very straight forward recipe, there’s nothing really to say about it. I would say that, despite it already being a starch, it goes really well with naan bread and rice. It is hearty and delicious!
Batata Bhaji
Supplies Needed
Instant Pot
Trivet
Chef’s knife
Measuring cup and spoons
Ladle
Large bowl
Ingredients needed
2lbs russet potatoes; chopped
2 red jalapeños; thinly sliced
1 tbs cumin
½ tbs black mustard seed (2 tbs yellow mustard seed if you don’t have this)
½ tbs minced ginger
3 cloves ginger; minced
2 tbs curry powder
1 tbs turmeric
1 cup water
Recipe
In a bowl put all of your ingredients minus water and mix thoroughly
Pour water into your bowl, add the trivet, then add your potato mixture
Put on high pressure for 20 minutes
Naturally release for 5 minutes and then release
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Thanks for being along this journey with us! You guys are so amazing!
We are coming at you tomorrow with another cookbook addition! (We will be switching up what cookbook we are working on in a few weeks too!)
-momnoms
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