Gooseberry Jam

Many Nights ago the Magnificent dark,night sky Compelled me to Gaze at the White Radiant Moon which was Blazing with the Divine Aura.. Moon the Ultimate Resplendent Beauty which became the spotlight for personifying the most charming piece of work.... This made me Admire and Worship the Creator for his Artistry....
In order to the Gratify the Nature I believe each one of us  should take a moment in viewing this spectacular phenomenon which is  just a glance away..
But lately we are kind of  taking a Detour from the nature and its products.The aftermath of this is showing its ill-effects on our health...

It is interesting to know that Nature provides us with all the necessary requirements to keep our body fit and healthy in the form of 'Fruits and Vegetables',which are power packed with all the essential nutrients...

Amla Jam(Nellikayi Jam)

My today's post is  dedicated to my Father-in-law..Both my In-laws are Great Cooks. My father-in-law holds the Honor of being the  'Master Chef'.... Reason being Simple and Straight,he has an Ability to 'visualize'  the flavor combinations and can also Anticipate the Outcome of the dish..If  I let my father-in-law in the kitchen then I am sure he will come out with a New Recipe with the Flavors Perfectly Infused...Amla Jam is one of his Best Recipes.... Thanks Mava for the Wonderful Recipe.....

Before posting this recipe I did a lot research on the Health benefits of Amla...One very Important and Interesting thing I found was that the Vitamin 'C ' present in the amla is of Heat Stable Form hence it doesn't get lost during the processing....This is one of the main reasons it is an essential ingredient in the preparation of the very popular Ayurvedic  Medicine  Chyavanaprasha......

Ingredients:
1)1 cup freshly grated Amla along with the skin (Indian Gooseberry)
2)3/4th cup sugar(Jaggery)
3)Pinch of cardamom and salt

Method:
1)Pressure cook the grated Amla using little water(for about 2 whistles)
2)Make a Sugar Syrup,the consistency of the syrup should be of one thread.
3)Saute the cooked Amla for about a minute or two(to remove the water content)
4)Add the sauteed Amla(already grated and cooked) to the sugar syrup and mix continuously until you get a Jam like Consistency.
5)Add freshly powdered cardamom and a pinch of salt(salt helps in balancing the flavors and also as a preservative)
6)Cut the flame to off,store it in an air tight container(Preferably refrigerate for the longevity)

Amla Jam is ready,enjoy with the varieties of foods like Dosa,Roti,Rotti,Chapathi or Phulka....

Health Benifits of Amla or Indian GooseBerry:

Amla or Nellikayi is a potent gift of Mother Nature to a Mankind.Enough has been said and written about it..The benefits are so much that it is advisable to include this small wonder in the daily diet.
1)High in vitamin C,helpful in many skin diseases,it promotes glow on skin and also delays wrinkles and loosining of skin.
2)Good food absorption,helps in getting a better eye sight,regulates blood sugar,increases hemoglobin and so on.......

Bhindi Fry

At Dusk, little over two months ago when I was sitting beside the window of my balcony with a cup of tea,while I was about to take my next sip heard a brief shout of a familiar vegetable by a street vendor at the far end of the road... A big overdose of my ego convinced me that it was Okra or Ladies Finger  which I heard.... I rambled across the street to grab the Vegetable by  Making an guesstimate of all the delicious recipes I could prepare out of it... I could not trace the man I was searching for and came home with a heavy heart and saw my Husband standing at the door with a  carry bag...My joy knew no bounds when I saw Okra's peeking through the bag and smiling at me....  

Among many relishing recipes I decided to prepare 'Bhindi fry' or 'Okra fry'...

Okra is probably one of the widely loved vegetable,along with many nutritional benefits it also bestows many medicinal values...

Bhindi Fry (Okra Fry)is an easy to make tasty dish.The crispiness and the perfect seasoning makes it as one of the Idyllic Side dishes...   

Ingredients:
1)8 to 10 okra/bhindi/ladies finger
2)2 Tbsp Besan/Chickpeas Flour
3)pinch of Turmeric powder
4)Pinch of Asafoetida/Hing
5)1 tsp Red chilly powder
6)1 tsp Garam masala
7)2 to 3 Tbsp vegetable oil or any cooking oil
8)salt as per the taste

Method:
1)Wash, wipe and slit the ladies finger into length wise 
2)Mix all the dry ingredients and add 2 to 3 spoons of water make a thick paste
3)Stuff all the okra's with this masala paste 
4)Keep small frying pan on heat and add oil.
5)when the oil is warm enough add the stuffed okra's and shallow fry until both sides turns crisp...

Crispy Okra or Bhindi Fry is ready,serve hot as a side dish...   

Egg Less Chocolate Brownie

A Year was ceased in laughter and Fun....Few Hopes Bloomed and Few Dreams came true.....Some Crawling and Chasing....Running and Falling.....Whispering and Shouting...Since my little one has arrived my cooking ledger may not have Cataloged many mouth watering and lip-smacking recipes but the little one has surely Imprinted our lives with Enormous Love and Affection.... 
It only Feels Great when You realize,Every day a Tiny Heart Beats Just for you...... 

 Here I take a Moment to Wish all my Dear Bloggers A Very Happy And a Prosperous New Year!!!!!Now lets Focus on my Today's recipe.... 

                   Egg Less Chocolate Brownie

 A Brownie is a Dessert consisting of Nuts,coco powder and Butter...Its a flat cake or bar whose texture is in between a cake and a cookie...There are enormous ways to prepare this recipe...My recipe is very simple and demands a very few ingredients which are easily available in our pantry...This Delicious and Droolworthy recipe was Endowed to me by my cousin Meera.....My Heartfelt Thanks To Her...... 

 Ingredients:
1)1 cup Maida or All purpose flour
2)1 cup sugar
3)1/4th cup coco powder
4)3/4 Milk powder
5)1 cup Milk
6)1 tsp vanilla Essence
7)1 cup Nuts(According to one's preference)
8)1 tsp Baking Powder
9)2 pinch soda
10)1 to 2 Tbsp Butter

Method:
1)Mix all the dry ingredients one after the other and give a nice whisk(make sure there are no lumps)
2)Add milk,whisk gently until it forms like a Idli batter.
3)Add butter,vanilla essence and give a final whisk.
4)Grease any microwave safe bowl and heat the mixture for about 5 minutes (Time may vary)..Keep checking in the middle.
5)Insert a fork and if it comes out clean then the brownie is ready.
6)Cut it into desired shape once it gets cooled..

chocolate Brownie is ready,Enjoy with chocolate syrup and a piping hot coffee...

Mango Halwa

Once a Very Long Time Ago,On One Scorching Summer day, When the Days are Longer and the Nights are shorter I fell in love With the 'King.................Of Fruits'!!!
I thought it was just a Fling which would vanish in the wink of an Eye,but My desire Grew deeper when I saw those Exotic Fruits Rolled into the Market with Variant Colors, sizes and Tastes.....

Yes It is the 'Mangoes' which is in full swing right now and Waiting to be Allured with Bright Yellow color with a Tinge of orange and Green...Starting with the Salads to the Curries these Fruits can be Savored  with anything Under the Sun ...

My Today's Pick is Mango Halwa or Mango Burfi

Ingredients:
1)1 cup wheat flour
2)Pulp of two ripe mangoes
3)5 to 6 Tbsp sugar(depending upon the sweetness required)
4)4 to Tbsp  Ghee or vegetable oil
5)Pinch of Cardamom
6)Roasted cashews
7)1 cup milk or water(or enough liquid to form a batter like mixture)

Method:
1)Roast the wheat flour until an aroma oozes and the flour turns to light brown color, using 2 Tbsp ghee.
2)Add a cup of milk or water and mix the wheat flour to form a batter like mixture without lumps.
3)Take a kadai,add wheat flour batter,sugar,mango pulp and stir continuously until all the mixture comes together..
4)Add cardamom powder and ghee and keep stirring until all the water evaporates and forms a dough like mixture..Halwa is done when ghee starts leaving the kadai.Cut the flame to off
5)Spread it on a greased  plate and cut into desired shape when it comes to room temperature..

Mango Halwa or Mango Burfi is Ready to serve.

Tip:
1)Mango pulp can be replaced with pineapple,sapota or papaya...It gives a very splendid taste according to the individual fruits flavor...

Chiroti Rava/Sajjige/ Semolina Rotti

 An Exquisite Euphony of Melodious Song Wafted Through the  Wind and Wrapped my Ears, the Soft Twitter of a Bird seemed so Musical and  felt  like the Rain Drops danced Rhythmically to the tune..The leaves and the  Branches Banged with each other in order to  create a Musical Ambiance.... In This  Elated and Excited Atmosphere,I got carried away and kept my Mind Afloat in a Magical Music World  ,came to my senses only when my husband said " I am Running late,Is Breakfast Ready"??


I wanted something which gets done in a Winking Time and Tastes like an Idyllic Dish...The recipe which came to my Rescue was 'Rava Roti or Sooji Roti' -The one which I watched in one of the Cookery Shows......


Rava/Semolina/Sajjige Rotti

Ingredients:
1)1 Cup  Semolina/chiroti Rava/Fine Rava 
2) 3/4th cup water
3)salt to taste


Method:
1)Take a pan,add semolina and dry roast for about 1 minute.

2)Add water and stir until lump like mixture forms(takes 1 minute)

3)Take the mixture in a vessel knead well and form a dough (like a chapathi/roti dough) using little water.The mixture should be made into dough immediately before its gets cooled.

                                        4)Make  small balls and roll them like a chapathi 

5)Keep Roti tava on a meduim heat, with a small piece of cloth(or paper towel) dab on either side and bake them   (no oil is required)

6)It should Puff like a Phulka or chapathi..Cut the flame when all the Rotti's are done.....Serve hot with any of your favorite sabji...

Chiroti Rava/Sajjige/Semolina Roti is Ready..

Badnekay Ennegayi makes an  Ideal side dish for this roti...


Refer my Badnekayi Ennegayi  Palya (Stuffed Brinjal) recipe here:
http://www.myvegdishes.com/2009/12/stuffed-brinjalegg-plantennegayi-palya.html

Menasina Saaru

On One Gloomy day,  when the  drops of the Rain kisses and the smell of the Mud  gives such Pleasure and Brings so much joy to the Soul,Our Car wafted through the Wind in search of the Golden Sunshine which was Hiding behind the Vast Dark Clouds and seemed as if the Sun has gone on a vacation.....

Looking Out through the Rain Smeared Window sensing the Chill-wave I Thought It was a Day for Hunkering Down and Keeping Cozy....My Today's recipe Perfectly Accords with the Weather.....


pepper Rasam

Pepper Rassam is one of My Mom's Signature Recipes which has always Swayed Me to Attempt  this Spicy-Tangy Rassam   again and again...

Ingredients:
1)1 small  cup Green Gram dal
2)1 Tomato cut into small pieces
3)2 tsp Ghee or Vegetable oil
4)salt as per the taste
5)1 tsp Turmeric/Haldi powder 
6)1 tsp Ginger Chopped
7)Few Curry Leaves
8)Few Garlic pods(optional) Grated
9)1 Lemon

 Rassam Powder Ingredients:
1)3 Tbsp Coriander seeds or Dania seeds
2)2 Tbsp Cumin/Jeera Seeds
3)1 Tbsp  Whole Black Pepper

 Tadka Ingredients:
1)2 tsp Ghee or Vegetable oil
2)1 tsp Cumin/Jeera 
3)Hing or Asafoetida 

Method:
1)Pressure cook Green Gram dal by adding a tsp of Ghee and Haldi.
2) After the dal is cooked,add diced tomato,haldi,ginger,grated garlic,curry leaves and enough water and get the mixture to a boil..For about 5 minutes until tomato gets cooked.
3)Add salt,jaggery and the 2 Tbsp rassam powder(add more powder to make spicy rassam)
4)Allow it boil for few minutes and check the seasoning and cut the flame to off...
5)Before serving squeeze out 1 lemon and add the Jeera and ghee tadka..

                Pepper Rassam is Ready,Serve Hot with White Rice  

Halasina Hannina gatti/Kadubu

Altercation Went On Uninterrupted for Some Moment and Finally My Husband Conceded With the Fact That Mangaloreans Love Jack Fruit more  than Americans Love their Pizzasss.....Me being an Hard-Core Fan of Jack Fruits loved this Declaration and it was  more than enough for me to try this Wonderful Recipe.........

Jack-fruit Kadubu/Dumpling

 Jack fruit is the most Common sight through out Asia and more  popular in Western ghats of karnataka..I think this is probably the Largest Edible Tree-Grown fruit utilized to its fullest starting with the leaves to the seeds...

Jack Fruit Kadubu or Halasina Hannina Kadubu/Gatti

This is a very Traditional yet classic recipe ...Just the Aroma of this recipe has an Aptitude to Bring Water in Anybodies Mouth...Such a Drool-worthy  Recipe It is....Simple and Tasty....

Ingredients:
1)2 cups jack fruit cut into pieces(Without seeds)
2)1 cup Freshly Grated Coconut
3)1 cup jaggery
4)1 cup Semolina/Bombay Rava/Medium Rava
5)Pinch of Salt
6)Ghee or vegetable oil to grease the Idly Molds

Method:
1)Blend all the ingredients except rava into a  paste using little water(mixture should not be very fine)
2Dry roast the semolina/rava on a medium flame for about 5 minutes 
3)Add this roasted semolina to the blended mixture
 4)Add a pinch of salt and make the batter ready,it should not be too thin...
5) Keep the water to boil in an Idly stand and Grease the Idly molds with Ghee and pour this batter.
6)Cover the lid and allow it to get cooked in a steam..
7)This can also be done using plantain Leaf, jack-fruit leaf or Turmeric Leaf..This adds an extra flavor to the Jack fruit Kadubu.....  

Jack Fruit Kadubu or Halasina Hannina Kadubu/Gatti is ready,serve with Ghee  or Pure Honey on top .......

Try Out My Other Jack Fruit Recipe:
http://www.myvegdishes.com/2010/07/jack-fruit-payasa.html

Sauthekayi Palya

Mangaloreans Went on For a Junket when The Most Prerequisite Monsoon Arrived and the Rains have started lashing the Coastal Districts, which almost got Baked when the Mercury Soared....We Heaved a sigh of Relief as the Rainy Season is a season of Joy.....

Gazing through my Window hoping to catch a Glimpse of this Easy-Breezy Weather I Concentrated on my Today's Recipe... 


Cucumber Stir Fry

Mangalore Cucumber, Field Marrow or  Madras Cucumber is a Very tasty Vegetable Which is Present in almost all the Traditional Mangalorean Curries...
Cucumber Stir Fry is probably One of The Simplest recipe I have ever attempted in my kitchen..Like The saying 'Simple Things are Sometimes the Best'.......
                                                              
                          Cucumber Stir Fry( sauthekayi Palya)

Ingredients:
1)1 Medium Sized Field Marrow(MangaloreCucumber,Madras Cucumber) diced into small cubes
2)2 Tbsp Vegetable Oil Preferably Coconut Oil
3)4 to 5 Green Chilies slit into half
4)1 tsp Mustard seeds
5)1 tsp Turmeric powder/Haldi
6)Curry leaves
7)Salt as per the taste
8)2 tsp Sugar(optional)
9)1 tsp Urad dal
10)2 Tbsp  grated coconut(Optional)


Method:
1) Take a big Wok and  add the vegetable oil and wait until it turns warm
2)Add Mustard Seeds,after the spluttering stops add urad dal,green chilies,curry leaves and fry for few seconds
3)Add diced cucumber ,turmeric powder,sugar,salt,sprinkle some water and cover the lid
4)Turn of the heat when all the water is evaporated and  cucumber becomes tender..

Add Grated coconut and serve Hot with white Rice and ghee or Coconut oil on top....

Sweet Paddu or Sihi Guliappa

Time was  when Time was on My Side and I thought Blogging was Just a Matter Of Time...Now Time has Veered So much that the Thought of Blogging Seems like a  Million Miles Away,coz  My Little One takes up Waaaaay too much of my time ....

So Time is the Thing that all of us Strive to Find and No body gets their "Mee-Time" so easily...You gotta dig your own Time in order to Pursuit your Dream Hobby...

Until Sometimes The image of my  Baby slumbering on the clouds seemed so unreal ...
Believe me folks not Blogging was not easy for me, Immobility was killing me, but my Journey of wading through all the  sleepless chaos and the huzzle  for this tiny little precious thing was so worth it......

Now lets focus on Today's Recipe...Sihi Paddu or Sweet Guliappa

Paddu or Guliappa is a very popular Staple  South Indian Breakfast... Whenever you Crib about having 'Dosa Again' you can make Dosa in a Different Shape with a different Taste and Texture...... It comes in many Flavors - Sweet,Spicy,Masala or the Regular one which is prepared using the Dosa Batter......It is Cooked in a Special Vessel Which has a Depression to pour the Batter in.....Paddu are best Savored hot and crisp  right out of the pan with some Spicy Chutney...A Whole Bunch of Thanks to My  Mother-In-Law for Imparting such a Tasty Recipe  to me.......

Ingredients:
1)3 cups white rice soaked atleast for 4 to 5 hours
2)1 cup poha soaked along with rice
3)1 cup grated coconut
4)2 Tbsp Fenugreek/Menthi  Seeds soaked along with rice
5)1 1/2 cup Jaggery(Adjust according to your preference)
6)Salt as per the taste
7)Pinch of Cardamom powder
8)2 Tbsp Ghee or Vegetable oil

Method:
1)Blend all the above Ingredients into a fine paste(batter should not be too thin) and keep aside at least for 3 to 4 hours..Consistency of the batter should be of dosa batter.
2)keep paddu tava on a medium flame and grease the well shaped tava with some ghee or vegetable oil..Pour the batter until 3/4 th of the well and cover the lid..Flip it on the other side and add little ghee or oil all over it...Cook until it becomes Crisp and Brown...

     Serve immediately with ghee and chutney powder or Chutney

Ghee rice

A Peck on the Cheek is what My Mother Deserves when ever I see this dish Simmering on the stove with a  Beautiful Spicy Fragrance which Engrosses the whole Kitchen.....

 When ever my mother strives this recipe,I remember laying the ground work for her..Even after having the Elementary skills I must Affirm here that I haven't Mastered this Recipe to the Perfection,it always lacks My Mother's  one Stir... 

Ghee rice is rice fried in ghee along with some aromatic spices and cooked to the perfection using coconut milk,the mildness from the spices and  the sweetness from the coconut  makes it as one of the most delectable rice dishes

Ingredients: 
1)1 cup Basumathi rice(soaked in water for about 1/2 an hour)
2)1/2 cup peas
3)1 big sized onion(chopped length wise)
4)2 small capsicum(chopped length wise)
5)1/2 inch ginger
6)6 to 7 garlic pods
7)2 to 3 cloves
8)1/2 inch Cinnamon
9)2 cups coconut milk
10)salt as per the taste
11)4 Tbsp Ghee( or vegetable oil)
12)1 tsp mustard seeds
13)Coriander leaves for garnishing
14)5 to 6 green chillies split into half(Tune according to the taste)
15) 10 to 12 Black pepper

Method: 
1)Take ghee in a kadai,add mustard seeds,when the spluttering stops add green chillies and fry for a while.
2)In the mean while gently mash the ginger, garlic and the whole spices like cinnamon,pepper,clove using a type of stone grinder..
3)Add chopped onion,capsicum and the gently mashed spices.Fry until the raw smell vanishes and the onion turns into translucent..(adding little salt makes the process fast)
4)Add soaked rice(drain the water) and fry for a minute
5)Finally add coconut milk and salt ,get the milk to a boil and cover the lid and allow it cook..(after the coconut milk is boiled one whistle is enough) 
6)Serve hot with any favorite raita of your choice..For the raita recipe refer my
http://www.myvegdishes.com/search/label/Raita

 

.  

Tip:
1)Coconut milk can be replaced with milk.There will be very slight difference in the taste...

Onion Chutney

Once there was an Affray between  some of the Spices and the Vegetables as  who Effectually rules the Kitchen Kingdom and also Efficient in creating  Signature Recipes..

All the spices said we are In-Charge of giving the Finest Aroma to the recipes,hence we should be Openly Avowed as a Winner..

All the Vegetables said we are Faithful in Delivering the Essential Vitamins and Nutrients to the Body and also Accountable for creating the Perfect Texture and the Consistency,hence we should be stated as a Victory Ingredient.

After watching this Argumentation,I requested all the Ingredients to take part in my Cooking Venture where the Companionship of the all the Ingredients Yields the Master Piece Recipe.....

My Today's recipe is one such Master Piece  Recipe created by  My Mother which when Savored  Infuses the Perfect Flavor and the Taste....

Onion Chutney 

This is one among the favorite South Indian Chutney's which goes well with almost anything starting from the white rice to the Dosas ,Idly,chapathi's and also with the Bread as a spread...... 

Ingredients:

1)1 big sized onion chopped

2)5 to 6 Dry Red Chillies

3)3 Tbsp Vegetable oil

3)1 tsp Mustard seeds

4)1 cup grated coconut

5)Half lemon sized tamarind soaked in water

6)Jaggery

7)3 Tbsp coriander seeds

8)2 tsp Cumin Seeds

9)Pinch of Asafoetida/ Hing

10)Salt as per the taste

11)Few strands of Curry leaves for garnishing

Method:

1)Blend coconut,coriander seeds,cumin seeds,red chillies,tamarind along with water,jaggery,half the amount of  onion chopped ,salt and water into a coarse paste.

2)Add the remaining chopped onion to this and give it a nice mix(This helps in giving the nice crunchiness to the chutney)
3)Take vegetable oil in a small kadai,add mustard seeds and curry leaves. After the spluttering stops add this tadka to the blended mixture...

 Onion Chutney is ready,enjoy with hot white rice along with some Ghee

Strawberry Milkshake

Nature is the Best Gift God has Bestowed on us..Though Nature Parades all four seasons with the same pride,Autumn takes the lead with its Serene Galvanic Beauty..Autumn is the season in between Summer and Winter where the Mother Nature is at its Best..You could just hop in your car and take a long drive to the Green Paradise or the Hill Top to Adore and Appreciate the free Asset which we have...

Fruits and Vegetables are the next best creation of Nature which are a natural source of Energy which gives the body many Nutrients to keep us going..

To take  further pleasure of the season I decided to Relish  the  Strawberry Milkshake ...

Strawberry is a fruit widely applauded for its characteristic Aroma , Bright Red Color,Juicy Texture and Sweetness and of course  loaded with lots and lots of Antioxidants,Magnesium,a good source of Vitamin C...It also helps in keeping Eyes and Bones Healthy..

Strawberry Milkshake 

Ingredients:

1)1cup fresh strawberry

2)2 to 3 Tbsp Sugar(adjust according to your taste bud) or can be replaced with 2 to 3 Tbsp Honey

3)1/2 to 1 cup milk and 1/2 cup water

4)Ice cubes

5)Few chunks of strawberry 

Method:

1)Blend all the above ingredients except strawberry chunks into a fine puree

2)Finally add the strawberry chunks to the blended puree.

Tips:

1)Few scoops of vanilla Ice cream can be added to enhance its richness

2)Replace milk and water with curds or yoghurt and refreshing strawberry lassi is ready in a minute.

Enjoy this Cool Refreshing Strawberry Milkshake

Baby Corn Curry

Getting Up early on cold winter mornings is a tough task for all of us who would like to Curl Up under a quilt and wait for the Lethargic Sun to get into action and warm up for us to an extend where we can easily venture in to the Kitchen with out Shuddering too much.

On one such Chilly day I prepared Hot Baby Corn Curry and  the dish turned out be an  Idyllic and perfectly Harmonized with the Weather.

Baby Corn

Baby Corn is most common in Asian Cuisine,it is eaten both raw and cooked.It is also called as Candle Corn or Cereal Corn and can be seen in the wide variety of dishes starting from Salads to Manchurians..

 

 Baby Corn Curry

Ingredients:

1)1 cup baby corn(cut into 1 inch pieces)

2)1 big onion chopped

3)1 big tomato diced

4)1Tbsp ginger garlic paste

5)1 tsp garam masala

6)2 tsp red chilly powder

7)1 tsp sugar

8)1 tsp turmeric

9)salt as per the taste

10)1tsp mustard seeds

11)1tsp coriander powder

12)3 Tbsp butter or vegetable oil

Method:

1)Take butter in a kadai,add mustard seeds

2)After the spluttering stops add baby corn pieces,turmeric powder and pinch of salt.Fry for 5 minutes

3)Add chopped onion and ginger garlic paste.Fry until the onion turns translucent.

4)Add diced tomato,red chilly,garam masala,sugar and cover the lid and allow it to cook for 5 minutes.Add water if required.

5)Check the seasonings and cut the flame to off.

 Baby Corn Curry is ready,serve hot with chapathi's and pooris.

Tip:

1)Few tsp of roasted ground nut or peanut powder can be added to get the crunchy texture.

2)Kasoori Methi can be added to enhance the flavor.

3)Baby corn can be pressure cooked if you don't like the crunchy texture of the corn.