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SQPro Pressure Cooker - Aluminium
TroUbLesHooTIng
TroUbLesHooTIng
SQPro Pressure Cooker - Aluminium
13
12
TOFU CURRY
15ml
|
1 tbsp
olive oil
or as needed
1
large red onion
minced
2
Indian green chilies
halved
4
bay leaves
2g
ground turmeric
pinch
asafoetida powder
salt to taste
450g
|
15 oz
diced tomatoes
10g
|
2 tbsp
ground coriander
7g
|
1 tbsp
garam masala
3g
|
1 tsp
red chili powder
500ml
|
2 cups
water
290g
|
2 cups
green peas
455g
|
16 oz
tofu
medium-firm, cubed
Heat the olive oil in the pressure cooker over
medium heat; cook and stir in the red onion,
green chilies, bay leaves, turmeric, the asafoe-
tida powder, and salt until onions are translu-
cent, for about 10 minutes.
Add tomatoes, coriander, garam masala, and
chile powder, and mix well.
Place lid on pressure cooker; cook until onions
are tender and spices are fragrant, for about 8
to 10 minutes.
Release the pressure and remove the lid. Add
water, then return lid and bring the mixture to
a boil.
Release the pressure and remove the lid to add
peas and tofu. Stir well to combine then secure
the lid onto the pressure cooker
Bring up to medium pressure over medium
heat. Reduce heat to low to maintain pressure,
and cook until tofu is well cooked through and
onions are tender, for about 20 minutes.
Remove from heat, release pressure, and let
stand for 30 minutes to allow flavors to blend.
MEXICAN CHICKEN & RICE
1
whole chicken
cut in pieces
400g
|
2 cup
rice
700ml
|
3 cups
water
450ml
|
2 cups
cooking wine
1 can
tomato sauce
1 tbsp
cumin
1 tbsp
oregano
8 cloves
sliced garlic
2 cups
chopped onions
175g
|
1 cup
red or green bell pep-
pers
240g
|
1 cup
cooked peas
cilantro and achiote
powder seasonings
can be purchased in the
ethnic food section of your
supermarket
1 tbsp
paprika
6 tbsp
olive oil
2 tsp
salt
1
bay leaf
1 can
sweet peas
Heat 4 tbsp of olive oil inside the pressure
cooker. Add garlic, onions and pepper, while
stirring for 1 minute.
Add chicken pieces, tomato sauce, ground
cumin, whole oregano, cilantro, achiote, and
paprika. Pour in half of the cooking wine and
water and stir well.
Cook for 15 minutes in medium high heat.
Release the pressure and open the pressure
cooker.
Add rice and the remaining cooking wine. Stir
well to combine all the ingredients, then close
the pressure cooker. Increase the pressure to
high for approximately 20 minutes.
Release the pressure and open the lid. If no fur-
ther cooking is needed, stir in the olive oil and
sweet peas, and serve.