Saturday, March 31, 2012

Announcing Serve It Series - Serve It - Pressure Cooked/Slow Cooked

The theme(s) we selected for the April Edition of 'Serve it' is Pressure cooked / Slow cooked. These are two different or rather contrasting methods of cooking, one designed for quick cooking and the other quite opposite. But, both these cooking methods make the life of the cook more peaceful and makes putting a delicious meal on the table - hassle free. Also come summer we would all want to spend less time in the kitchen and hence the theme.
On the same note, the March edition of the Serve It series, Serve It - Stir-Fried received an overwhelming 73 entries ranging from vegetable stir-fries, noodles and fried rice. Do check out the roundup here.
Here are the guidelines for the event:
1. You may send in any entry that is either pressure cooked or slow cooked. 
2. For pressure cooked entries, use of a pressure cooker as a steamer, to make dishes such as idlies, dhoklas will not be accepted. Also all the process of boiling, pre-cooking, sauteeing should be done like a one-pot meal. Only tempering/tadka separately is permitted.
3. For slow cooker entries, sauteeing veggies/meats prior to slow cooking is permitted.
4. Both Vegetarian and Non-vegetarian entries are allowed.
5. Please link back to this announcement page and also to Denny's page here.
6. New entries are appreciated, however if you are sending archived entries, please re-post as latest (with a date in April 2012) and update with both the links to the announcement page and logo.
7. Usage of links and logo is mandatory.
8. Last date for submission of your entries is April 30, 2012.
9. To submit your entries, just link your entries using the linky tools below. There are two linky tools available - one for 'Pressure cooked' and the other for 'Slow cooked'. Please submit your entries in the right category. Also make sure all the rules in points 2 or 3 are met with before linking.
10. Non-bloggers also can send their entries with a picture to the below email-id.
11. If you have a problem in linking email us your problem to serveit[dot]series[at]gmail[dot]com. We will try to resolve it.
Note: If the entries are inappropriate to the theme, we would have to remove the entries from the linky sans notification. If there are other issues like link or logo missing we would definitely notify through email.
1. Entries which do not comply the rules are removed automatically.
2. For Pressure Cooker entries, only tadka at the end is allowed as a separate process. Cooking just rice in pressure cooker and sauteeing everything else in a pan does not mean pressure cooked.
3. Slow Cooker/Crockpot must definitely be used for Slow Cooker entries. 
Linky for Pressure Cooked entries:
Linky for Slow Cooker entries:

And now a recipe from my sister, a non-blogger. She made this one specifically for our event. Thanks Devi.

(I used a rice cooker cup measuring 180 ml for this recipe)
Quinoa – 1 cup
Mung dal – 1/3 cup
Water – 3 cups
Salt to taste
Milk – 1/2 cup (optional)
For tempering:
Oil or ghee – 1 tbsp
Cumin seeds – 1/2 tsp
Whole pepper, slightly crushed – 1/4 tsp
Crushed ginger – 1 tsp
Green chilli – 1 or 2
curry leaves – 1 sprig
Pressure cook quinoa, mung dal, salt and water until done.
Open the pressure cooker and add milk to it when the mixture is still hot (for a gooey texture of the pongal). Otherwise skip this step.
Heat oil/ghee, in a small skillet. Once hot add the ingredients for tempering one by one.
Add this to the pongal and serve it hot with chutney or sambar of your choice.


  1. time to use my slowcooker i guess... nice theme for the event..

  2. happy hosting , nice theme, will try to participate :)

  3. interesting & new theme..happy hosting krithi..;)

    Tasty Appetite

  4. Nice event Krithi..will try n send in!!

  5. Hi Plz can you checkif I can send my recipe whole masoor and sweetcorn curry recipe here ? it is done in pressure cooker ..if yes, then I'll link it here..Thnx Jags :)

  6. Made it in Time, Krithi. I have linked up my everyday mixed veg curry.

    Yum! Yum! Yum!


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