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I've been looking at some sites and blogs for traditional Indian veg curry recipes, we have a trad restaurant in Brisbane that serves a variety of non BIR style curries. They are absolutely delicious and seem to be "Vedic" style with the use of hing instead of onions and garlic, but I have no idea how they create them - they can take potatoes and peas and have you in ecstasy after a fork full. The thing that infuriates me is that the Indian sites, when discussing pressure cooking, often say "pressure cook for a couple of toots" or "pressure cook for three whistles". WTF do they mean by this? I know a whistle and toot is something a Cockney wears when he takes the Trouble down to the Rubbidy, ;D but before I go in the comments sections on their blogs and start abusing them, I wondered if anyone here had an explanation, is it some feature of Indian pressure cookers?