Hawkins MISS MARY User manual

CONTENTS
What is Pressure Cooking ........................................... 1
Important Safeguards
.................................................. 2
What you can expect from your
MISS MARY pressure cooker
...................................... 3
Advantages of buying MISS MARY
............................. 3
Trial Run....................................................................... 4
Service
......................................................................... 5
Care and Cleaning Instructions.................................... 5
Introduction to recipes.................................................. 6
Plain Rice
..................................................................... 6
Aloo Mattar
................................................................... 6
Tuvar Dal...................................................................... 7
Mutton Curry
................................................................ 8
Meethe Chawal
............................................................ 9
Maximum Quantities for 1.5 litre
.................................. 10
Maximum Quantities for 2.5 litre
.................................. 11
Maximum Quantities for 3 litre
..................................... 12
Maximum Quantities for 3.5 litre
.................................. 13
Maximum Quantities for 5 litre
..................................... 14
Maximum Quantities for 5.5 litre
.................................. 15
Maximum Quantities for 7 litre
..................................... 16
Maximum Quantities for 8.5 litre
.................................. 17
What is pressure cooking ?
Ordinary cooking takes place at the boiling point
of water which at sea level is 100°C. The temperature
at which water boils rises with an increase in pressure
and this is the principle utilised by the pressure cooker
to cook food at 121°C. Since cooking is done at a
higher temperature, it is done much faster.
That higher temperatures and faster cooking can
be achieved by utilising pressure has been known for
centuries but it was not known how to control the
necessary pressure safely for domestic use. This was
achieved with the invention of the pressure cooker
and its introduction for general domestic use over 60
years ago.
Miss Mary and Hawkins are the Registered Trademarks of
Hawkins Cookers Limited, which is also the registered proprietor
of the Miss Mary label trademark. 2012 Copyright reserved
in respect of logos, pictures, text, layout, design, and recipes
in this Manual. All Rights Reserved. Edited and published
by Neil Vasudeva on behalf of Hawkins Cookers Limited,
Maker Tower F 101, Cuffe Parade, Mumbai 400 005, India
and printed in 2012 at Usha Multigraphs Pvt. Ltd., Lower Parel,
Mumbai 400 013.
1

2
Important Safeguards
1. Close supervision is necessary when the pressure
cooker is used near children.
2. Do not place the pressure cooker in a heated
oven.
3. Extreme caution must be used when moving a
pressure cooker containing hot liquids.
4. Use pressure cooker for pressure cooking only.
5. This appliance cooks under pressure. Improper
use may result in a scalding injury. Make certain
unit is properly closed before operating.
6. Always check that the vent tube is clear
immediately before closing the lid for pressure
cooking.
7. Never place anything over the vent weight while
cooking.
8. When starting to pressure cook, close the lid
WITHOUT the vent weight in position on the vent
tube. Place the vent weight on the vent tube ONLY
AFTER steam starts to come out of the vent tube
steadily.
9. Always place water as indicated in each recipe (or
one cup for every 10 minutes of pressure cooking
time) in the pressure cooker body before pressure
cooking.
10. Do not fill the unit over 2/3 full. When cooking
foods that expand during cooking such as rice or
dried vegetables, do not fill the unit over 1/2 full.
11. Never lift vent weight for reducing pressure in the
case of liquid or frothing foods.
12. Never attempt to force the pressure cooker open.
Do not open the pressure cooker until the cooker
has cooled and internal pressure has been
reduced.
13. Do not use this pressure cooker for pressure frying
with oil.
14. Never use the cooker body for deep frying or light
frying for more than 20 minutes at a time or as an
oven for dry heating or baking, since the strength
of the metal may decrease to a dangerous level.
15. A fused safety valve must be replaced by a
genuine MISS MARY or Hawkins safety valve.
16. Repairs other than the replacement of gasket,
body handle, safety valve and the vent weight
must be done only by a Hawkins Authorised
Service Centre. Please insist on genuine parts for
replacement.

3
What you can expect from your
MISS MARY pressure cooker
a. Save 53% time and fuel:
Since cooking in a pressure cooker is done at
higher temperature, it is done much faster. You
will need as little as half the time and fuel you
normally need.
b. Cook more healthy food:
The food cooked in a cooker is more health-giving
because it is cooked at the temperature of
sterilization and the quicker cooking better
preserves the nutritional value. In fact, you can
use your MISS MARY pressure cooker to sterilise
baby’s bottles.
c. Cook a variety of delicious dishes:
In the cooker, you can cook all kinds of tasty
dishes – vegetarian and non-vegetarian, rice and
pilaus, dry vegetables and curries, dals, meats,
puddings etc. You can fry masalas in the cooker
body itself. In this book, you will find fully-tested
recipes, with easy-to-follow directions for each
one.
Advantages of buying
MISS MARY
•Pure virgin aluminium used for manufacture.
•Each cooker tested for leaks during manufacture.
•Long lasting gasket made from superior material.
•Strong comfortable handles made up of sturdy
metal components and well made plastic parts.
•Most reliable whistle which ensures precise
pressure regulation.
•Reliable safety valve, made with superior materials
and thoroughly tested.
•A 5 year guarantee.
•Over 700 Hawkins Authorised Service Centres
provide prompt expert service.

4
Trial Run
Before cooking in your MISS MARY pressure
cooker, take a trial run:
1. Remove label.
2. Pour 1 cup water into cooker body. Add 1
teaspoon fresh lime juice or a little tamarind. This
will ensure that the inside of the cooker body
remains clean.
3. Remove vent weight from lid. Look through the
vent tube and ensure it is clear. Check and adjust
the seating of gasket on lid curl. Close cooker
without vent weight. Place cooker on high heat.
4. When water boils, steam should come out only
from vent tube. If steam comes out around the
edges of the lid, unlock and reposition the lid by
moving the lid slightly towards spots where steam
is escaping and lock.
5. Once steam is coming out of the vent tube in a
continuous stream, fit vent weight on vent tube
immediately.
6. In about 2 minutes you will hear a slight hissing
sound. Soon after, the vent weight will lift and
steam will be forced out with a loud hissing sound.
This means that the cooker has come to full
cooking pressure.
7. Once full pressure is reached, reduce heat so that
you are able to hear a slight hissing sound caused
by the gentle escape of steam. This is the right
level of reduced heat. This is the stage when you
start timing the recipe.
8. Turn off heat. Remove cooker from stove. Allow to
cool naturally. Certain recipes may require the
cooker to be opened immediately. In this case, use
a spoon or fork to lift vent weight to release steam.
After all steam is released, unlatch handle and
remove lid. It will take less than a minute for steam
to be released completely.
9. Open cooker. Empty out water and wipe dry
cooker. Before cooking in a MISS MARY pressure
cooker, read the remaining instructions.

5
Service
The company has made arrangements for your
cooker to be serviced by Hawkins Authorised Service
Centres. There are Hawkins Authorised Service
Centres in all important towns and cities in India which
will enable you to get service within easy reach.
Technicians at these service centres have been
specially trained and given special tool kits so you can
be sure of expert, efficient and prompt service.
Hawkins spare parts are applicable to MISS MARY in
most of the cases. Always insist on genuine spare
parts for safety and longer product life.
The guarantee card is enclosed. Mail this to us to
register your guarantee. In case of any difficulty please
write to:
Consumer Service Manager
Hawkins Cookers Limited
P.O. Box 6481
Bombay 400 016.
Or visit www.hawkinscookers.com
Or email: [email protected]
Or call: (91 22) 2444 0807
Care and Cleaning Instructions
1. Do not knock rim of cooker body and edge of lid
with hard objects like ladle as it may cause dents
which may prevent proper sealing.
2. Do not leave food or water in the cooker overnight
or for a long duration.
3. Do not attempt to stretch rubber gasket.
4. Clean pressure cooker immediately after use and
dry it. Preferably use soft water such as municipal,
rain or river water rather than borewell water to
avoid pitting. Use soap or a cleaning powder such
as “Vim” or “Shine It” to clean your cooker.
5. Avoid using harsh abrasives such as steel wool,
mud or ash to clean your cooker. Preferably use
nylon or plastic scrubber.
6. Always ensure vent tube is clear to allow easy
passage of steam.
7. Store the cooker open to avoid mustiness.

6
Introduction to recipes
A wide variety of food can be cooked in your
MISS MARY pressure cooker. To give you an idea,
the recipe section features 5 recipes that are cooked
almost everyday in most households. Using these as a
base, you can easily adapt your own favourite recipes
to pressure cooking.
The quantities given in the recipes are
maximum capacities that can be cooked in a 4.5
Litre pressure cooker. For maximum capacity in other
sizes see page No. 10 to 17.
Cups in the recipes refer to cups of 250 ml.
capacity. Teaspoon and tablespoon are level and
are of 5 ml. and 15 ml. capacity respectively.
Plain Rice
Serves 6 Pressure Cooking Time: 2 minutes
5 cups water
4 cups colam rice washed
2 teaspoons salt
1. Pour water into cooker. Bring to boil on high heat.
Add rice and salt. Stir once.
2. Close cooker. Bring to full pressure on high heat.
Reduce heat and cook for 2 minutes.
3. Remove cooker from heat. Allow to cool naturally.
4. Open cooker. Serve hot.
•
Aloo Mattar
Serves 6 Pressure Cooking Time: 2 minutes
10 gm ginger
7 tablespoons vegetable oil
2 medium (200 gm) onions grated
3 medium (300 gm) tomatoes chopped
1 tablespoon salt
3/4teaspoon turmeric powder
1 tablespoon coriander powder
1 tablespoon cumin powder
1
1/4teaspoons red chilli powder
3 large (1/2kg) potatoes peeled and
cut into 2.5 cm pieces
5 cups peas shelled
2
1/2cups water
1 tablespoon coriander leaves chopped

7
1. Grind ginger into a paste.
2. Heat oil in cooker for about 2 minutes. Add onions
and fry till golden brown. Add ginger paste. Stir for
a few seconds. Add tomatoes, salt, turmeric,
coriander, cumin and chilli powders. Cook till oil
shows separately. Add potatoes and peas. Stir fry
for 2 minutes. Add water. Stir once.
3. Close cooker. Bring to full pressure on high heat.
Reduce heat and cook for 2 minutes.
4. Remove cooker from heat. Allow to cool naturally.
5. Open cooker. Serve hot, garnished with coriander
leaves.
•
Tuvar Dal
Serves 6 Pressure Cooking Time: 1 minute
2
3/4cups water
1 cup tuvar dal washed
1/2teaspoon turmeric powder
2
1/2teaspoons salt
Tempering
3 tablespoons vegetable oil
1/4teaspoon cumin seeds
1 medium (100 gm) onion chopped
2 flakes garlic chopped
2 green chillies slit
1 medium (100 gm) tomato chopped
1 tablespoon coriander leaves
chopped
1 sprig curry leaves
1/2teaspoon red chilli powder
1. Pour water into cooker. Add dal, turmeric powder
and salt. Stir once.
2. Close cooker. Bring to full pressure on high heat.
Reduce heat and cook for 1 minute.
3. Remove cooker from heat. Allow to cool naturally.
4. Open cooker.
5. For tempering, heat oil in a pan for about 2
minutes. Add cumin seeds. Stir for a few seconds.
Add onion, garlic and chillies. Fry till onion is light
brown. Add tomatoes, coriander and curry leaves.
Cook till tomatoes are pulpy.
6. Remove pan from heat. Stir in chilli powder and
pour over dal. Stir and serve hot.
•

8
Mutton Curry
Serves 6 Pressure Cooking Time: 10 minutes
5 gm ginger
16 flakes garlic
4 green chillies
1/2cup vegetable oil
2 bay leaves
2
1/2cm stick cinnamon
4 cloves
2 brown cardamoms
4 medium
(400 gm) onions grated
1 kg mutton leg cut into
4 cms. pieces
2 large (300 gm) tomatoes chopped
1 tablespoon salt
2 teaspoons red chilli powder
1 teaspoon turmeric powder
1 tablespoon coriander powder
3
1/4cups water
1. Grind together ginger, garlic and green chillies into
a paste.
2. Heat oil in cooker for about 3 minutes. Add bay
leaves, cinnamon, cloves and cardamoms. Stir for
a few seconds. Add onions and fry till golden
brown.
3. Add ground paste. Stir for a few seconds. Add
meat and all other ingredients except water. Cook
till oil shows separately, stirring occasionally.
Continue frying, till meat is well browned sprinkling
a little water (1/2cup) from time to time. Add
remaining water (2 3/4cups). Stir well.
4. Close cooker. Bring to full pressure on high heat.
Reduce heat and cook for 10 minutes.
5. Remove cooker from heat. Allow to cool naturally.
6. Open cooker. Serve hot.
•

9
Meethe Chawal
Serves 9 Pressure Cooking Time: 3 minutes
6 tablespoons ghee
1/3cup copra cut into 1 cm x
1/4cm pieces
3 tablespoons raisins
9 green cardamoms
crushed
3 cups Basmati rice soaked in
water for
1/2hour and
drained
3 cups water
2
1/2cups sugar
a large pinch saffron dissolved in 1
tablespoon hot water
1. Heat ghee in cooker for about 2 minutes. Add
copra and fry till pale brown. Add raisins and
cardamoms. Stir for a few seconds. Add rice. Stir
fry till rice turns opaque (approximately 3 minutes).
Add 2
1/2cups water. Stir once.
2. Close cooker. Bring to full pressure on high heat.
Reduce heat and cook for 1 minute.
3. Remove cooker from heat. Allow to cool naturally.
4. Meanwhile, in a pan, mix sugar with remaining
water (1/2cup). Bring to boil on high heat stirring
until sugar is dissolved. Add saffron. Remove pan
from heat.
5. Open cooker. Pour sugar syrup over rice. Mix well.
6. Close cooker. Bring to full pressure on high heat.
Reduce heat and cook for 2 minutes.
7. Remove cooker from heat. Allow to cool naturally.
8. Open cooker. Serve hot.
•

10
MAXIMUM QUANTITIES FOR 1.5 LITRE
MISS MARY PRESSURE COOKER
Item Maximum Water Pressure
Quantity Quantity Cooking Time*
(in minutes)
Plain Rice 1 cup (200 gm) 1 ¼cups (315 ml) 2
(Colam)
Tuvar Dal ¼cup (50 gm) ⅔cup (160 ml) 4
Aloo Mattar 200 gm potatoes 1 cup (250 ml) 2
350 gm peas
shelled
Mutton Curry 350 gm 1 cup (250 ml) 10
Meethe Chawal ¾cup (150 gm) ¾cup (200 ml) 3
*After pressure cooking, allow cooker to cool naturally.
When cooking in 1.5 litre pressure cooker, use the small burner of a gas stove or do not exceed the medium
heat setting of the large burner.

MAXIMUM QUANTITIES FOR 2.5 LITRE
MISS MARY PRESSURE COOKER
Item Maximum Water Pressure
Quantity Quantity Cooking Time*
(in minutes)
Plain Rice 1 ½cups (300 gm) 1 ¾cups (450 ml) 2
(Colam)
Tuvar Dal ½cup (100 gm) 1 ½cups (375 ml) 3
Aloo Mattar 250 gm potatoes 1 ½cups (375 ml) 2
400 gm peas
shelled
Mutton Curry ½kg 1 ¼cups (300 ml) 10
Meethe Chawal 1 cup (200 gm) 1 cup (250 ml) 3
*After pressure cooking, allow cooker to cool naturally.
When cooking in 2.5 litre pressure cooker, use the small burner of a gas stove or do not exceed the medium
heat setting of the large burner.
11

12
MAXIMUM QUANTITIES FOR 3 LITRE
MISS MARY PRESSURE COOKER
Item Maximum Water Pressure
Quantity Quantity Cooking Time*
(in minutes)
Plain Rice 2 cups (400 gm) 2 cups (500 ml) 2
(Colam)
Tuvar Dal ¾cup (150 gm) 1 ¾cups (450 ml) 3
Aloo Mattar 400 gm potatoes 2 cups (500 ml) 2
600 gm peas
shelled
Mutton Curry ¾kg 2 ½cups (625 ml) 10
Meethe Chawal 2 ¼cups (450 gm) 2 ⅓cups (580 ml) 3
*After pressure cooking, allow cooker to cool naturally.
When cooking in 3 litre pressure cooker, use the small burner of a gas stove or do not exceed the medium
heat setting of the large burner.

MAXIMUM QUANTITIES FOR 3.5 LITRE
MISS MARY PRESSURE COOKER
Item Maximum Water Pressure
Quantity Quantity Cooking Time*
(in minutes)
Plain Rice 3 cups (600 gm) 3 ¾cups (950 ml) 2
(Colam)
Tuvar Dal ¾cup (150 gm) 1 ¾cups (450 ml) 3
Aloo Mattar 350 gm potatoes 2 cups (500 ml) 2
600 gm peas
shelled
Mutton Curry ¾kg 1 ¾cups (450 ml) 10
Meethe Chawal 1 ½cups (300 gm) 1 ½ cups (375 ml) 3
*After pressure cooking, allow cooker to cool naturally.
When cooking in 3.5 litre pressure cooker, use the small burner of a gas stove or do not exceed the medium
heat setting of the large burner.
13

MAXIMUM QUANTITIES FOR 5 LITRE
MISS MARY PRESSURE COOKER
Item Maximum Water Pressure
Quantity Quantity Cooking Time*
(in minutes)
Plain Rice 4 ½cups (900 gm) 5 ½cups (1.4 lit.) 2
(Colam)
Tuvar Dal 1 ¾cups (350 gm) 4 ¾cups (1.2 lit.) 1
Aloo Mattar 650 gm potatoes 3 ½cups (875 ml) 2
1 kg peas
shelled
Mutton Curry 2 kg 6 ½cups (1.6 lit.) 10
Meethe Chawal 3 ¾cups (750 gm) 4 cups (1 lit.) 3
*After pressure cooking, allow cooker to cool naturally.
14

MAXIMUM QUANTITIES FOR 5.5 LITRE
MISS MARY PRESSURE COOKER
Item Maximum Water Pressure
Quantity Quantity Cooking Time*
(in minutes)
Plain Rice 4 ¾cups (975 gm) 6 cups (1.5 lit.) 2
(Colam)
Tuvar Dal 2 cups (400 gm) 6 cups (1.5 lit.) 1
Aloo Mattar 750 gm potatoes 2 ¾cups (700 ml) 2
1.1 kg peas
shelled
Mutton Curry 1 ½kg 3 cups (750 ml) 10
Meethe Chawal 3 ½cups (700 gm) 4 ¼ cups (1.06 lit.) 3
*After pressure cooking, allow cooker to cool naturally.
15

MAXIMUM QUANTITIES FOR 7 LITRE
MISS MARY PRESSURE COOKER
Item Maximum Water Pressure
Quantity Quantity Cooking Time*
(in minutes)
Plain Rice 5 ½cups (1.1 kg) 6 ½cups (1.6 lit.) 2
(Colam)
Tuvar Dal 3 ½cups (700 gm) 10 cups (2.5 lit.) 1
Aloo Mattar 1 ¼kg potatoes 3 cups (750 ml) 2
1.3 kg peas
shelled
Mutton Curry 2 ½kg 4 cups (1 lit.) 10
Meethe Chawal 4 ½cups (900 gm) 5 ¼ cups (1.3 lit.) 3
*After pressure cooking, allow cooker to cool naturally.
16

MAXIMUM QUANTITIES FOR 8.5 LITRE
MISS MARY PRESSURE COOKER
Item Maximum Water Pressure
Quantity Quantity Cooking Time*
(in minutes)
Plain Rice 6 ½cups (1.3 kg) 7 ⅔cups (1.9 lit.) 2
(Colam)
Tuvar Dal 4 ¼cups (850 gm) 12 cups (3 lit.) 1
Aloo Mattar 1 ½kg potatoes 3 ½cups (875 ml) 2
1 ½ kg peas
shelled
Mutton Curry 3 kg 4 ¾cups (1.2 lit.) 10
Meethe Chawal 5 ½cups (1.1 kg) 6 ½ cups (1.6 lit.) 3
*After pressure cooking, allow cooker to cool naturally.
17

Space for Your Notes
18