dishType= new Array(4);
dishType[0]="GUJARATI DISHES";
dishType[1]="SINDHI RECIPES";
dishType[2]="FESTIVAL DISHES OF INDIA";
dishType[3]="NORTH INDIAN DISHES";
dname=new Array(26); 
dname[0]="PLAIN RICE"; 
dname[1]="TUVAR DAL"; 
dname[2]="ALOO DUM"; 
dname[3]="POTATO GRAVY"; 
dname[4]="STUFFED BRINJAL"; 
dname[5]="SPROUTED MUNG"; 
dname[6]="FRENCH BEANS BHAJI"; 
dname[7]="DHOKLA"; 
dname[8]="BATATA WADA";
dname[9]="TIKKI"; 
dname[10]="SAI BHAJI"; 
dname[11]="KADI";
dname[12]="DUDH PAK (KHEER)";
dname[13]="PURAN POLI";
dname[14]="CARROT HALWA";
dname[15]="WHITE PUMPKIN HALWA";
dname[16]="MIXED VEGETABLE PULAO"; 
dname[17]="PEAS PULAO";
dname[18]="FRESH CORIANDER PULAO";
dname[19]="CASHEW NUTS & RAISINS PULAO";
dname[20]="STUFFED CAPSICUMS";
dname[21]="ARBI";
dname[22]="RAW KELA KOFTA CURRY";
dname[23]="MIXED VEGETABLES WITH MASOOR DAL";
dname[24]="DUM ALOO";
dname[25]="MATAR PANIR";
 

ind=new Array(26);
prep=new Array(26);
method=new Array(26);


ind[0]="400 gm.basmati rice<br>Salt to taste<br>400 ml. water (2 _2/3 cups)";
prep[0]="Clean and wash rice.";
method[0]="Put 2_2/3 cups water into cooker body and boil. Add rice and salt. Close lid. Place cooker on maximum heat. Bring to full cooking pressure. Reduce to medium heat and cook for 3 minutes. Allow cooker to cool gradually and open.";

ind[1]="250 gm. tuvar dal <br>50 gm. tomatoes<br>½ teaspoon jaggery (gur)<br>1 teaspoon chili powder<br>½ teaspoon turmeric powder<br>1 teaspoon mustard seeds<br>1 pinch asafetida (HING)<br>3 sprigs fresh coriander leaves<br>2_3 curry leaves<br>1 teaspoon groundnut oil<br>Salt to taste<br>750 ml. water (5 cups)";
prep[1]="Wash dal. Cut tomatoes.";
method[1]="Put dal into cooker body with water. Close lid. Place cooker on maximum heat. Bring to full cooking pressure. Reduce to medium heat and cook for 3 min. Allow cooker to cool gradually and open. Mash dal well. Heat oil and season with mustard, curry leaves, asafetida. Add cut tomatoes, salt, chilies, turmeric powder, jaggery. Simmer for 10 min. on slow heat. Garnish with finely cut coriander. serve with plain rice.";

ind[2]="500 gm. small potatoes <br>2 small onions<br>1 small tomato<br>1 teaspoon red chili powder<br>1 teaspoon turmeric<br>1/2 teaspoon garam masala powder<br>1/4 teaspoon cumin seed<br>2 whole red chilies<br>1/2 teaspoon sugar<br>1_inch piece ginger<br>2 tablespoons vanaspati<br>1 teaspoon mustard oil<br>Salt to taste<br>450 ml. water (3 cups) ";
prep[2]="Mince onions. Cut tomato.";
method[2]="Put potatoes in cooker body with 2 cups water. Close lid. Place cooker on maximum heat. Bring to full cooking pressure. Reduce to medium heat and cook for 5 min. Open cooker immediately after releasing steam pressure. Peel potatoes and cut into equal pieces. Heat oil and vanaspati in a pan. When it smokes, put 2 whole red chilies and 1/4 teaspoon cumin seed. Add onion and fry till brown. Add chilly powder, turmeric, garam masala, sugar, salt, ginger and potato pieces. Keep stirring for 5_7 min. before tossing. Add tomato and 1 cup water. Cook on medium heat till water is absorbed. Serve with fluffy puris.";

ind[3]="500 gm. potatoes<br>1/2 teaspoon turmeric<br>1 teaspoon chilies powder<br>1 teaspoon coriander cumin powder<br>4 kokum leaves<br>1 teaspoon mustard<br>11/2 teaspoon jaggery <br>2 teaspoons gram flour<br>2 teaspoons groundnut oil<br>Salt to taste<br>600 ml. water (4 cups)";
prep[3]="";
method[3]="Put potatoes in cooker body with 2 cups water. Close lid. Place cooker on maximum heat. Bring to full cooking pressure. Reduce to medium heat and cook for 5 min. Open cooker immediately after releasing steam pressure. Remove water. Peel potatoes and cut into cubes. In a pan, heat oil and season with mustard seeds. and gram flour. Add potatoes, chilies, turmeric, dhania jeera, salt, kokum, jaggery and 2 cups water. Simmer for 3_5 min. Garnish with grated coconut and serve.";

ind[4]="250 gm. small round black brinjal<br>250 gm. small round potatoes<br>110 gm. tomatoes<br>1/4 fresh coconut<br>1 teaspoon chilies_ powder<br>1 teaspoon coriander cumin powder<br>1/2 teaspoon turmeric powder<br>1 teaspoon jaggery<br>5 flakes garlic 1/2 inch piece ginger<br>4_5 sprigs fresh coriander leaves<br>2 tablespoons groundnut oil<br>Salt to taste<br>250 ml. water (1_ 2/3 cup )";
prep[4]="Remove green of brinjal and just slit them. Peel and slit potatoes. Grind to a paste coconut, garlic, ginger, salt. Cut tomatoes. Chop coriander. In a pan, heat. half the oil and roast ground masala, dry powders, coriander cumin and jaggery for 2 min. and remove from stove. Stuff brinjal and potatoes with this masala.";
method[4]="Heat remaining oil in cooker body. Add brinjal, potatoes. tomatoes and water. Close lid. Place cooker on maximum heat. Bring to full cooking pressure. Reduce to medium heat and cook for 3 min. Allow cooker to cool gradually and open.";

ind[5]="200 gm. whole green gram 1 pinch asafetida<br>1/2 teaspoon turmeric 5 green chilies<br>½ inch piece ginger<br>3 flakes garlic<br>2 tablespoons groundnut oil Salt to taste<br>150 ml. water (1 cup)";
prep[5]="Soak mung for 5_6 hr. Drain water from mung in muslin cloth. Tie mung firmly in muslin cloth and keep overnight to sprout. Make to a paste green chilies, ginger, garlic, salt.";
method[5]="Heat oil in cooker body and season with asafetida. Add sprouted mung, turmeric, masala paste and water. Close lid. Place cooker on maximum heat. Bring to full cooking pressure. Reduce to medium heat and cook for 3 min. Open cooker immediately after releasing steam pressure. Serve hot with fresh lime. This recipe can be adapted to the separator cooking method also.";

ind[6]="250 gm. French beans<br>1/2 teaspoon omum<br>1 pinch soda powder <br>4 green chilies<br>3 flakes garlic<br>1 small piece ginger<br>2 tablespoons groundnut oil <br>Salt to taste<br>30 ml. water (1/4 cup)";
prep[6]="Cut French beans into fine round pieces and wash. Grind to a paste green chilies, ginger, garlic, salt.";
method[6]="Heat oil in cooker body .and season with omum. Add French beans. Add paste of salt, chilies, ginger, garlic. Add soda powder and water. Close lid. Place cooker on maximum heat. Bring to full cooking pressure. Reduce to medium heat and cook for 2 min. Open cooker immediately after releasing steam pressure. Place cooker on stove and dry water if any.";

ind[7]="250 gm. rice <BR>1 bunch fresh coriander leaves<BR>8 green chilies <BR>1_inch piece ginger<BR>2 tablespoons groundnut oil<BR>Salt to taste<BR>500ml. water (3_1/3 cups)<BR>500 gm. gram dal<BR>1/2 fresh coconut <BR>1/2 teaspoon turmeric powder<BR>1/2 teaspoon mustard seeds<BR>1 teaspoon coriander_cumin powder<BR>1/4 teaspoon baking powder<BR>1/2 cup sour buttermilk";
prep[7]="Soak rice and gram dal for 3_4 hr. and Grind to slightly coarse paste. Add baking powder and butter milk. Mix well. Cover paste and allow to ferment overnight. Next morning, add turmeric, coriander cumin, and ground masala of chilies, ginger and salt. Mix well.";
method[7]="Pour water into cooker body. Grease separators. Fill 1/4 of each separator with batter. Place separators in cooker. Close lid. Place cooker on maximum heat without vent weight for 8 min. Open cooker immediately. Remove separators. Cut dhoklas into cubes. Season with heated oil and mustard seeds. Garnish with grated coconut and coriander.";

ind[8]="500 gm. Potatoes 2 limes<BR>8 green chilies 1_inch piece ginger<BR>1 bunch fresh coriander leaves Salt to taste<BR>300 ml. water (2 cups)<BR><BR>INGREDIENTS FOR BATTER:<BR>250 gm. gram flour 1 teaspoon chilly powder<BR>1/2 teaspoon turmeric 1 teaspoon coriander cumin powder<BR>1 pinch baking powder 1/4 litre groundnut oil<BR>Salt to taste 300 ml. water (2 cups)";
prep[8]="Grind to a paste green chilies, ginger, salt. Chop coriander fine. Pour gram flour in deep pan and mix with chilly, turmeric, coriander cumin, salt, baking powder and 1 teaspoon. oil. Pour in 2 cups water. Mix the batter very well.";
method[8]="Put potatoes in cooker body with 2 cups water. Close lid. Place cooker on maximum heat. Bring to full cooking pressure. Reduce to medium heat and cook for 5 min. Open cooker immediately after releasing steam pressure. Remove water. Peel potatoes and mash well. Add to this, ground masala, coriander, juice of 2 limes. Knead and shape into round balls. In a pan, heat oil, dip potato balls into batter and deep fry. Serve hot with chutney or tomato sauce.";

ind[9]="500 gm. potatoes<BR>1_inch fine ginger<BR>Few fresh coriander leaves<BR>2 cups groundnut oil<BR>300 ml. water (2 cups)<BR>1 small loaf of bread or 3 slices<BR>1 teaspoon cumin seed 1 <BR>whole lime 5 green chilies";
prep[9]="Soak bread in water for 15 min. Squeeze out water and mash. Cut very finely chilies, ginger, coriander.";
method[9]="Put potatoes in cooker body with 2 cups water. Close lid. Place cooker on maximum heat. Bring to full cooking pressure. Reduce to medium heat and cook for 5 min. Allow cooker to cool gradually and open. Peel potatoes and mash completely while hot. Mix potatoes with soaked bread, juice of one lime, cut coriander, chilies, ginger, cumin seed, salt. Knead entire mixture to smooth consistency. Shape into round flat balls. Deep fry in oil. Serve piping hot with chutney and tomato sauce. This recipe can be adapted to the separator cooking method also";

ind[10]="50 gm. Bengal gram <BR>1 bunch spinach<BR>I bunch chuka (khata bhaji)<BR>Few sprigs fenugreek leaves<BR>coriander, and Suva <BR>1 brinjal<BR>Few French beans<BR>1 small piece pumpkin <BR>1 small piece cauliflower<BR>1 potato 1 carrot<BR>1 tomato 2 onions<BR>1/4 teaspoon turmeric powder<BR>1/2 teaspoon coriander powder<BR>8 green chilies<BR>1 inch piece ginger<BR>6 flakes garlic 1 tablespoon vanaspati<BR>Salt to taste<BR>150 ml. water (1 cup)";
prep[10]="Clean and wash gram and all vegetables. Finely cut leafy vegetables Cut other vegetables and onions. Grind to a paste chilies, ginger, garlic.";
method[10]="Heat ghee in cooker body, add onions and fry for 2 min. Add masala paste, turmeric, coriander, salt and all vegetables. Add Bengal gram. Add 1 cup water. Close lid. Place Cooker on maximum heat. Bring to full cooking pressure. Reduce to medium heat and cook for 5 min. Allow cooker to cool gradually and open. Mash gram and mix thoroughly with all vegetables to smooth consistency. Serve with plain rice.";

ind[11]="1 drumstick<BR>150 gm. potatoes<BR>100 gm. lady's fingers <BR>1 brinjal<BR>150 gm. cauliflower<BR>25 gm. tamarind<BR>100 gm. gram flour<BR>1 teaspoon cumin seed<BR>1/4 teaspoon fenugreek seeds <BR>5 green chilies<BR>1 inch fine ginger<BR>Few sprigs coriander and curry leaves<BR>1 tablespoon groundnut oil<BR>Salt to taste<BR>450 ml. water (3 cups)"
prep[11]="Clean and cut all vegetables and wash. Soak tamarind and extract juice.";
method[11]="Heat oil in cooker body. Add gram flour, cumin and fenugreek seeds and keep stirring till it is slightly reddish brown. Add 3 cups water all vegetables, slit ginger, chilies, tamarind juice, coriander, curry leaves, salt. Close lid. Place cooker on maximum heat. Bring to full cooking pressure. Reduce to medium heat and cook for 8 min. Allow cooker to cool gradually and open. Serve hot with plain rice.";

ind[12]="1 litre milk <BR>60 gm. rice<BR>125 gm. Khoya (optional)<BR>4 tablespoons sugar<BR>8 almonds blanched <BR>1 teaspoon cardamom powdeR";
prep[12]="Clean rice and soak for 2 hr."
method[12]="Bring milk to boil in cooker body. Add soaked rice with water drained. Stir for 1 min. Close lid. Place cooker on maximum heat. Bring to full cooking pressure. Reduce to medium heat and cook 'for 12 min. Allow cooker to cool gradually and open. Add sugar and khoya and cook for about 5_7 min. Decorate kheer with cardamom powder and blanched almonds.";

ind[13]="500 gm. tuvar dal<BR>6 cardamom<BR>6 pieces cinnamon <BR>250 gm. ghee (pure)<BR>750 ml. water (5 cups)<BR>250 gm. whole wheat flour<BR>50 gm. maida<BR>700 gm. sugar<BR>1 nutmeg"
prep[13]="Clean and wash dal. Grind to a fine powder nutmeg, cardamoms, cinnamon. Mix wheat flour and maida and knead well with 1 cup water."
method[13]="Put dal in cooker body with 4 cups water. Close lid. Place cooker on maximum heat. Bring to full cooking pressure. Reduce to medium heat and cook for 5 min. Allow cooker to cool gradually and open. Mash dal in cooker body. Add 700 gm. sugar. Place cooker on slow heat. Mix sugar and dal thoroughly. Keep stirring till sugar water dries up and dal thickens. Remove dal and allow it to set in flat dish. When cool, mix dal with ground nutmeg, cardamoms, cinnamon and make it into medium size balls. Make puris with flour. Stuff dal mixture in each puri and roll it from both sides. Take a little dry flour and make rolled puris into flat chappaties. Put each chapaty on tava, placed on medium heat and bake on both sides. Dip puran poli into melted ghee and serve. This recipe can be adapted to the separator cooking method also.";

ind[14]="500 gm. carrots<BR>200 gm. mava<BR>125 gm. sugar <BR>10 almonds blanched<BR>1/2 teaspoon cardamom powde<BR>50 gm. ghee (or vanaspati)";
prep[14]="Grate the carrots. "
method[14]="Put carrots into cooker body. close lid. Place cooker on maximum heat. Bring to full cooking pressure and remove cooker from stove. Open cooker immediately after releasing steam pressure. Add ghee, mava and sugar. Fry till carrots are reddish brown. Garnish with cardamom and finely cut blanched almonds. This recipe can be adapted to the separator cooking method also.";

ind[15]="700 gm. white pumpkin<BR>250 gm. mava ,<BR>125 gm. sugar<BR>50 gm. small cardamoms<BR>90 gm. (Ghee (pure)"
prep[15]="Peel and grate pumpkin. Peel cardamoms and crush them. "
method[15]="Put grated pumpkin in cooker body. Close lid. Place cooker on maximum heat. Bring to full cooking pressure. Reduce to medium heat and cook for 3 min. Open cooker immediately after releasing steam pressure. Place cooker on stove, add sugar and keep stirring well till water is dried. Add mava, crushed cardamoms, ghee. Cook on slow heat for 5 min. and serve."


ind[16]="250 gm. basmati rice<BR>100 gm. peas<BR>75 gm. carrots<BR>75 gm. French beans<BR>2 pieces cinnamon<BR>4 cardamoms<BR>6 cloves<BR>2 bay leaves<BR>1 teaspoon cumin seed<BR>6gm. vanaspati<BR>250 ml water (1 2/3 cup )<BR>Salt to taste "
prep[16]="Clean and wash rice. Cut carrots and French beans length wise into 1-inch pieces. ";
method[16]="Heat vanaspati in cooker body with cinnamon, cardamoms, cloves, bay leaves, cumin. Add cut vegetables, peas and fry for 2-3 minutes Add the washed rice, salt and fry for 1 minutes. Add water. Close lid. Place cooker on maximum heat Bring to full cooking pressure. Reduce to medium heat and cook for 3 minutes Allow cooker to cool for 2 minutes and open after releasing steam pressure.";

ind[17]="350 gm. basmati rice<BR>150 gm. shelled peas<BR>2 black cardamoms<BR>2 pieces cinnamon<BR>10 pepper corns<BR>5 cloves<BR>2 bay leaves<BR>60 gm. vanaspati<BR>Salt to taste<BR>350 ml. water (2 1/3 cups)";
prep[17]="Clean and wash rice.";
method[17]="Same method and timings as for Mixed Vegetable Pulao.";
 
ind[18]="400 Gm Rice<BR>2 Pieces cinnamon<BR>2 Black cardamoms<BR>3 cloves<BR>3 pepper corns<BR>1 bunch fresh coriander<BR>60 Gms Vanaspati<BR>Salt to taste<BR>400 ML Water ( 2- 2/3 Cups)";
prep[18]="ARATION : Clean and wash rice. Finally chop coriander and wash.";
method[18]="Same method and timings as for Mix Vegetable Pulao.";
 
ind[19]="400 gm. fine rice<BR>50 gm. cashew nuts<BR>50 gm. raisins<BR>2 onions<BR>2 eggs (optional)<BR>60 gm. Vanaspati<BR>Salt to taste<BR>400 ml. water (2 2/3 cups)";
prep[19]="Clean and wash rice.";
method[19]="Same method and timings as for Mixed Vegetable Pulao Before serving, garnish pulao with boiled eggs and fried onion strings.";

ind[20]="250 gm. capsicums<BR>½ teaspoon chilly powder<BR>2 tablespoons vanaspati<BR>Salt to taste<BR>75 ml. water (1/2 cup)<BR>50 gm. carrots<BR>50 gm. peas (shelled)<BR>100 gm. potatoes<BR>½ teaspoon cumin seeds"
prep[20]="Slit capsicums at the top. Finely cut carrots and potatoes"
method[20]="Put 1 teaspoon. vanaspati in cooker body and season with cumin. Add vegetables, salt and chilies powder. Add 20 ml. water. Close lid. Place cooker on maximum heat. Bring to full cooking pressure. Reduce to 'medium heat and cook for 1 minute Open cooker immediately after releasing steam pressure. Stuff each capsicum with this masala. Place stuffed capsicums on grid with 50 ml. water inside the cooker body. Close lid. Place cooker on maximum heat. Bring to full cooking pressure. Reduce to medium heat and cook for 2 minutes Open cooker immediately after releasing steam pressure."

ind[21]="350 gm. Arbi<BR>½ teaspoon chillie powder<BR>2 whole limes<BR>200 gm. vanaspati<BR><BR>Salt to taste<BR>150 ml. water (1 cup)"
prep[20]="";
method[21]="Put arbi in cooker body with water. Close lid. Place cooker on maximum heat. Bring to full -cooking pressure. Reduce to medium heat and cook for 4 minutes Open cooker immediately after releasing steam pressure. Peel arbi and cut them into halves. Add salt and juice of 2 limes and let it soak into arbi. In a pan, heat vanaspati and deep fry arbi. Garnish with chillie powder. Serve hot."

ind[22]="FOR KOFTA:6 green raw bananas<BR>2 Onions<BR>1/2 teaspoon garam masala<BR>2 cardamoms<BR>1 inch piece ginger<BR>2 green chilies<BR>6 flakes garlic<BR>few coriander leaves<BR>1 egg<BR>15 gm. vanaspati<BR>Salt to taste<BR>250 ml. Water (1-2/3 cup) <BR><BR>Ingredients FOR GRAVY MASALA:<BR><BR>3 onions<BR>115 gm. tomatoes<BR>2 whole red chilies<BR>½ teaspoon chilies powder<BR>½ teaspoon cumin seed<BR>1 tablespoon coriander seeds<BR>l-inch piece ginger<BR>8 flakes garlic<BR>Few coriander leaves<BR>60 gm. vanaspati<BR>Salt to taste<BR>250 ml. water (1 -2/3 cup)"
prep[22]="PREPARATION : For koftas, finely cut green chilies, ginger, onions, garlic, coriander leaves, and crush cardamoms. For gravy, Grind garlic, ginger, coriander and cumin seeds to a paste; grate onions; cut tomatoes; finely chop coriander leaves."
method[22]="For koftas, put bananas with skins into cooker body with 1 2/3 cup salted water. Close lid. Place cooker on maximum heat. Bring to full cooking pressure. Reduce to medium heat and cook for 5 minutes Open immediately after releasing steam pressure. Peel off skins and mash bananas thoroughly. In a pan heat vanaspati and fry lightly the onions, garlic and ginger. Add banana pulp, salt, chilies, cardamoms, garam masala, coriander. Stir for few seconds and cool. Mix 1 raw egg. Shape mixture into small round -balls with help of a little dry flour. Deep fry till golden brown. For gravy, heat vanaspati and fry grated onions till golden brown. Remove pan from fire. Add whole red chilies. Replace pan on fire, add 2 teaspoons. water and keep frying. Add paste of spices and fry for 5-7 minutes Add finely cut tomatoes and keep frying till vanaspati separates. Add 1 2/3 cup water. Simmer for 15 minutes Add koftas to gravy, bring to boil and remove. Add garam masala. Sprinkle with coriander leaves and serve."

ind[23]="100 gm. lentil dal<BR>50 gm. carrots<BR>50 gm. French beans<BR>¼ teaspoon mustard seeds<BR>2 red chilies<BR>½ -inch piece ginger<BR>50 gm. white pumpkin<BR>50 gm. potatoes (or one small potato)<BR>¼ teaspoon turmeric powder<BR>¼ teaspoon chillie powder<BR>few curry leaves<BR>50 gm. vanaspati<BR>Salt to taste<BR>350 ml. water (2 -1/3 cups)"
prep[23]=" Clean wash dal. Clean and cut vegetables lengthwise, into 1-inch cubes. Cut ginger fine"
method[23]="Put dal into cooker body with curry leaves and 2- 1/3 cups water. Close lid. Place cooker on maximum heat. Bring to full cooking pressure.. Open cooker .immediately after releasing steam pressure. Add vegetables, ginger, turmeric, chilies and salt. Close lid. Place cooker on maximum heat. Bring to full cooking pressure. Reduce to medium heat and cook for 2 minutes Open cooker immediately after releasing steam pressure. In a pan, heat vanaspati and add mustard seeds and red chilies. Add this to the dal and vegetables. Serve hot."

ind[24]="600 gm. potatoes (small)<BR>200 gm. curd<BR>½ teaspoon chilly powder<BR>¼ teaspoon turmeric powder<BR>1½ teaspoon coriander-cumin powder<BR>¼ teaspoon pepper<BR>10 flakes garlic<BR>2-inch piece ginger<BR>1 green chilly<BR>200 gm. vanaspati<BR>Salt to taste<BR>500 ml. water (3 -1/3 cups)"
prep[24]=" Grind to a paste garlic, ginger, green chilies."
method[24]="Put potatoes with 2 cups water into cooker body. Close lid. Place cooker on maximum heat. Bring to full cooking pressure. Reduce to medium heat and cook for 5 minutes Open cooker immediately after releasing steam pressure. Peel and prick each potato. Heat 150 gm. vanaspati in a pan and deep fry potatoes till golden brown and remove. Mix in this curd, ground masalas, chilli, turmeric, coriander-cumin, salt and pepper. Heat 50 gm. vanaspati, add curd and potato mix and fry till vanaspati separates. Add 1 1/3 cup water. Simmer for 10-12 minutes on slow heat. This recipe can be adapted to the separator cooking method also."

ind[25]="1-inch piece ginger<BR>few coriander leaves<BR>50 gm. vanaspati<BR>Salt to taste<BR>250 m l. water (1 2/3 cup)<BR>350 gm. fresh peas (shelled)<BR>100 gm. onions 150 gm. tomatoes<BR>200 gm. panir (See glossary)<BR>½ teaspoon chili powder<BR>1/8 teaspoon turmeric powder<BR>½ teaspoon coriander-cumin powder"
prep[25]=" Cut panir into cubes and lightly fry. Grate onion Chop tomatoes and ginger."
method[25]="Heat vanaspati in cooker body and fry onion still golden brown. Add ginger and handful of water. Add finely cut tomatoes turmeric, chilli, coriander-cumin powder, salt. Fry till vanaspati separates from masala. Add peas and fry for 2 minutes Add water. Close lid. Place cooker on maximum heat. Bring to full cooking pressure Reduce to medium heat and cook for 3 minutes Open cooker immediately after releasing steam pressure. Immediately add panir. Simmer for 2 minutes Garnish with fresh coriander. Serve hot"