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If
you want to take food to work, then first
thing in the morning
set the cooker and then by the
time you get ready
your food will be ready. It is convenient if you soak brown rice the previous night in
the cooker separator and keep it in the cooker.
The rice will cook in one separator with twice the amount of water (add
a little less of water to avoid over cooking,
example, for one glass of rice instead of
adding two glass of water I add one and ¾
glass of water).
In the next separator add dal and in the third vegetables.
To save more time I keep the cooker on stove
with water and by the time I get my separators
ready, the water in the cooker boils and so
instead of 15 minutes it takes more like 8 -10 minutes. You can save 5 minutes.
In the morning when you have to rush
to work, 5 minutes are very valuable!
 
Keeping the separators
in a particular order is important. The lowest
separator should contain hard things to be
cooked, or whatever will take the longest to
cook, for example, lentils, beans or even dal like
toor etc. The center or the middle separator
should contain the vegetables. Do not add
water to vegetables so that they will not be
mushy. The top one will have rice.
After the cooker
whistles three or four times (steam comes out
through the vent) switch off the stove. Allow
five or six whistles if you want to open
immediately. Wait for the steam to die down
naturally and then open, if you have the time.
If you are rushed for time, after five or six
whistles, hold the closed cooker under a cold
stream of water, with the water pointed at the
whistle. The steam will die down quickly and
the cooker will open. Your food is ready! | 
