India LPG Shortage: One-Pot Induction Stove Recipes And Tips For Gas Free Cooking

If you are accustomed to working with gas stoves, breaking in the new induction cooktop is an exciting task. However, choosing the first food to prepare with the equipment can be intimidating because cooking without the visual clue of the flames is undoubtedly a novelty that requires adjustment. As the ongoing turmoil in West Asia causes LPG shortages to disrupt homes and restaurants across India as well, alternative cooking methods that use little to no gas, such induction cooktops, might be worth trying. Here are some recipes to try with minimal effort.

Owing to their speed, energy efficiency, and accurate temperature control, induction cooktops have gained popularity in contemporary kitchens. In contrast to conventional gas stoves, induction cooking uses electromagnetic energy to directly heat the cookware, allowing food to cook more quickly and with greater control over temperature. Induction cooktops can be used to create a variety of foods, despite the misconception held by some that they are only appropriate for rapid boiling or reheating. Many cities are facing a decline and shortages  in LPG supplies as mentioned by restaurant organisations due to the ongoing turmoil in West Asia. The same disruptions that many households and food businesses experience have also brought attention to a practical change in the kitchen. Gas-free recipes are becoming more and more useful for people who can’t get regular LPG supplies. These easy recipes along with a few tips that can make your meals really tasty!

Chicken Stew 

Chicken stew is a dish made by cooking chicken pieces in a liquid, typically a broth or sauce, with vegetables such as onions, carrots, and potatoes. The chicken and vegetables are simmered together until tender and flavorful. Other ingredients like garlic, thyme, bay leaves, and parsley may also be added for additional flavour. Making it on the induction cooktop, it is recommended to use boneless, skinless chicken thighs. This is because chicken thighs are more flavorful and tender than chicken breasts, and they hold up better in stews.

Rajma Masala

Rajma masala is a hearty red kidney bean curry with a thick, tomato-based gravy. Soak rajma overnight. In a pressure cooker, heat oil on medium on an induction stove. Add cumin seeds, onions, and ginger-garlic paste. Sauté till golden. Add tomato puree, spices, and cook until thick. Add soaked rajma and water. Pressure cook till soft. After releasing pressure, simmer the curry on low to blend all flavours, stirring often. Add a spoonful of ghee before turning off the heat. Rajma masala tastes earthy and rich, especially when paired with steamed rice. It develops even more flavour if rested before serving.

Vegetable Upma

A delectable South Indian breakfast dish crafted with a savory blend of semolina, wholesome vegetables and creamy curd. Combining all these ingredients creates a unique and flavorful medley that tantalises the taste buds while providing an ideal start to the day. This delectable breakfast dish radiates warmth, flavor and deliciousness with every bit. Cook on low heat until desired texture is achieved, occasionally stirring throughout the cooking process, allowing adequate time between each stirs so that upma doesn’t stick at the bottom of the pan or burn due to too much heat applied directly onto semolina grains during the mixing process.

Khichdi

Using a pre-roasted mix is the key to this instant khichdi, which can be quickly cooked via an induction cooktop. Induction cooktops use electromagnetic coils that are topped with a ceramic plate to pass heat to the cookware being used. The magnetic force of the coils shoots currents onto the metal (steel or iron) and flat-bottomed cookware heating it quickly and evenly. Benefits of induction cooking include fast cooking, as heat is directly transferred to the cookware with little to no loss of heat. You can adjust the heat, which happens instantly, allowing you to heat or cool quickly as per your requirement. Better yet, these induction cooktops come portable as well, there is no risk of fire, lightweight, easy to clean, and takes up less space.

One-Pot Pasta Primavera

Pasta Primavera is a classic, vibrant, and colourful Italian dish bursting with flavours. To whip it up on an induction cooktop, heat some olive oil in a flat-bottomed pan. Add garlic, zucchini and carrots and saute them until soft. Combine dry pasta, vegetable broth, salt, and Italian herbs. Allow everything to cook on a medium heat, stirring now and then to avoid burning. Wait until the pasta becomes tender and the liquid is fully absorbed. Once done, turn off the cooktop. Season it with grated cheese and fresh basil. In a jiffy, you have a ready-to-serve one-pot dish, which is light, healthy, and full of flavour.

Vegetable Stir-Fry

Simply heat oil in the induction pot and add sliced vegetables like bell peppers, broccoli, and mushrooms. Stir-fry until they are tender-crisp, then add soy sauce and any desired seasonings. Add Maggie masala to it for a better taste. It can be served as bhujia, too. You can use tofu or paneer with the veggies.

Egg Curry

Egg curry or as many name it anda curry has a soft spot for everyone around the world as well. The methods and ingredients alter from region to region and the genuineness is also confined to a family nucleus. Regardless, with all its variations, you just love the dish. This recipe for egg curry using an induction cooktop is bliss. This recipe only takes about 30 mins. By using an induction pressure cooker, all the flavours are infused well together, and the taste is like the traditional recipe.