I have multiple brands of Indian pressure cooker. I am not a fan of electric pressure cookers so I prefer stovetop pressure cookers.

When I cook, I keep the flame medium and it cooks wonderfully well no issues. But, when others cook, they usually keep very high flame and every single one of my cookers handles have melted off (giving a nasty chemical smell while burning). While I cant change others habits, what I want to know is - is there a tool to concentrate the flame only at the bottom so that it doesnt lap over the sides and burn the handles even when the actual flame is kept on high?

Ive seen my mom use the same pressure cooker for over 40 years without any issues except for the ocassional gasket replacement and handle tightening. But me having to replace brands like prestige within a couple of years is unacceptable. Please help.

Edit: Just to give more context, my stove is a Thermador and all the burners are the same size and huge!

It's funny how some ingredients become so permanent in our kitchens that we never think about changing them. Atta is one of those things. You buy it, make rotis every day, and that's pretty much it. recently, I've been noticing more versions of everyday staples being made with different nutritional goals in mind. Milld Protein Atta is one example I've come across, and it made me wonder how many people actually look at the ingredients or nutrition labels on things they buy regularly. I'm not someone who wants to turn every traditional meal into a fitness recipe. I like my regular ghar ka khana. But if an ingredient can fit into the way a household already cooks, I can see why people might be curious about it.

Has anyone here tried changing the type of atta they use at home, whether for taste, texture, or nutrition? Did it change how your rotis turned out?

I am actually from an Indian family so growing up I learned how to cook curries. My mother used to make tomato puree and I used that.

Now that I live alone, I buy fresh tomatoes and use about 1 big onion and two small tomatoes. No matter what, you can still taste tomato.

I even make sure that there is oil separation after I add tomatoes and spices. But you can still taste tomatoes.

This is for any curry that involves tomatoes.

I made a Kerala curry. Aviyal and the recipe had no use of oil and I substituted Cashed Yogurt for plain Yogurt for a vegan alternative. The recipe asked me to add a tsp of Coconut oil at the end-I skipped it and it tasted great. Are there other such Indian curries that don't use oil ?

TIA.

I remember it had some leafy vegetables in it and had mildly spicy taste.