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Corn Khumb Masala

khumb Corn Masala

Maize or corn cobs are excellent in taste. They are roasted on coal or low flame and sprinkled with salt and lemon, people also steam or boil corn cob for eating. There are other ample ways in which the corn is cherished worldwide.

Here, we are going to acquaint you with one more exciting way of preparing a tasty vegetable corn dish of maize with mushrooms. This dish is called ‘Khumb Makki Masala’. The recipe is simple and different, try it.


Boiled Corns and Mushrooms

  • Khumb (Mushrooms)                         300 gm
  • Boiled sweet corn                                  2 cups
  • Coconut (grated)                                   1/2 cup
  • Milk                                                                 1 cup
  • Tomatoes                                                     3-4
  • capcicum                                                      1-2
  • Garlic                                                              3-4 cloves
  • Onion                                                             2
  • Green Chilies                                             2-3
  • Salt                                                                    to taste
  • Cumin seeds                                              1/4 tsp
  • Coriander powder                                 1/2 tsp
  • Turmeric powder                                    1/2 tsp
  • Ginger paste                                              1/2 tsp
  • Cooking oil                                                 1 tbsp


  • Boil the mushrooms and the corns separately and drain away the water. Make a puree of tomatoes, onions, garlic and ginger and keep aside. Make a puree if 1/2 cup corns in coconut milk or plain milk .
  • Heat oil in a pan. Add cumin seeds and put the capsicum, mushrooms, corns and onion in it. Sauté it well and add salt and turmeric powder.
  •  Now pour the tomato and onion puree in it. Keep stirring and slowly add the corn and milk puree in it. Add a glass of water and bring it to a boil.
  • Simmer the flame and let it cook for another five minutes. Now lastly add the grated coconut and bring a last boil. So that it mixes well with the gravy.

Garnish with coriander leaves. Khumb makki is ready. You may enjoy it with roti, naan, parantha or rice.

It tastes awesome and will definitely increase your appetite.




Roti, a flatbread is an important staple diet in many states of India and it is made with variety of cereals like wheat, maize, barley, jowar etc. Each cereal’s flatbread is different in taste and texture. It is eaten with pulses, vegetables and also in the form of stuffed paranthas.

One very fine way of eating roti is with jaggery. It is very good in summers as it has an effective cooling effect on our body. This is one of the reasons why farmers in India eat pieces of jaggery with a glass of water to beat the scorching heat of summers.

The powdered form of jaggery is called ‘shakkar’ in local dialect of north India. Jaggery is very fine dry powder of jaggery. This is a preferable form of jaggery and is eaten with roti because pure jaggery is in the form of solid pieces which need to be converted into powder form. So if shakkar is available it would be much better.

There are two ways of using shakkar with roti, let us discuss them in turn.


In this method the first step is to make a roti, then apply clarified butter evenly on it and make sure that no part of roti is left dry, after this, spread the powdered jaggery too in the same way on the roti.

Now roll the roti tightly and fold its bottom part a little upwards. Wrap a tissue paper around the roti so that clarified butter does not seep into your palm, if you want you can use plain butter instead of clarified butter. The roll is ready, enjoy.


Make a big roti and then make very small pieces of it, then pour 2-3 tbsp of clarified butter on it. Churn the two well enough and add shakkar to it. Churn all the ingredients once again with the hand so that they blend well with each other.

This is called churi of jaggery & roti and it tastes fantastic. Eat with a spoon and lavish its taste.



HASSAN VALLEY OF SHIMLA                                               HASSAN VALLEY

Hassan Valley is located at a few kilometers from the Shimla town just beside the national highway-22. It is a very big forest reserve and extends far and beyond. It is a very panoramic and beautiful valley and tourists halt for a short break on the highway to get a magnificent view of lush green forest. Its elevation is approximately 2,310 meters.


Its dense cover of deodar, oak, pine and rhododendron look wonderful and serene. If you are fond of driving through woods then this is a perfect place for an adventure, but you have to take permission from the forest department to drive on the forest road which ventures into the Hassan Valley.

And once you are in the valley and if you are lucky enough you may get a glimpse of animals which dwell here like barking deer, leopard, bear and birds like Himalayan eagle, pheasants, partridges and chikor. Keeping powerful binoculars could prove very useful for spotting the fauna of valley, so do not forget to carry it along.

HASSAN VALLEY                                                   HASSAN VALLEY

Even otherwise also you can enjoy the view of Hassan Valley if you are short on time from the edge of road. Have some snacks, there are numerous snack sellers on the road which sell burgers, kulcha and other delectable items, standing there enjoy your eatables and listen to the whispering deodars.

Driving on mountain roads is a very different experience altogether, you feel so close to nature and definitely it’s a great escape from the concrete jungle of cities. So never miss an opportunity to visit a hill station.



BRIYANI                                                            BRIYANI

The mere mention of the word ‘Briyani’ is enough to water your mouth. The use of different spices and alternating layers of vegetables and rice make it a fascinating dish. This dish originated somewhere in Turkey or Persia and was brought to India by the merchants. It was introduced to the Mughals, who adopted it and gradually it spread to the other parts of India.

Now, take a look at the recipe of Vegetable Briyani, which we have customized a little so as to present you something new in Briyani.


• Rice                                                                1 and 1/2 glass
• Green Cardamom                                 3
• Black Cardamom                                   3
• Clove                                                             3-4 pieces
• Cinnamon                                                  1 inch long
• Bay leaves                                                   2
• Water                                                            3 glasses


SLICED  JACK FRUIT                                CHOPPED VEGETABLES


• Unripe jackfruit (small sliced pieces)                                     1 bowl
• Cauliflower                                                                                            7-8 florets
• Potato                                                                                                       1
• Carrot                                                                                                        1
• French beans                                                                                         1 cup
• Peas                                                                                                             1/2 cup
• Onion sliced                                                                                            1 and 1/2
• Green chili                                                                                                1-2
• Ginger paste                                                                                            2 tbsp
• Caraway seeds                                                                                       1 tsp
• Green cardamom                                                                                  2
• Cloves                                                                                                          2
• Cinnamon                                                                                                 1 inch
• Bay leaf                                                                                                       1
• Whisked yogurt                                                                                     100 gm
• Turmeric powder                                                                                  1/2 tsp
• Red chili powder                                                                                    1/2 tsp
• Clarified butter                                                                                       3 tbsp
• Salt to taste


  • Mint leaves (finely chopped)                                                     1/2 cup
  •  Coriander leaves (finely chopped)                                        1/2 cup
  •  Saffron                                                                                                    1/2 tsp
  • Milk                                                                                                            1 tbsp
  •  Whisked yogurt                                                                                 100 gm
  • Grated cottage cheese for garnishing

Preparing the Briyani involves usage of different spices and ingredients as it undergoes different procedures. So, start step wise so that nothing goes amiss.


• Soak rice in water for 30 minutes with the spices. Now boil the rice in about 3 glasses of water. Cook rice to one third potency.
• Drain excess water and keep the fluffy rice aside until you prepare the vegetable gravy.


• Put clarified butter in a flat bottom pressure cooker or in a pan.
• Put caraway seeds followed by all the dry spices. Put the jack fruit and sauté it well until golden brown.
• Add salt, red chili powder, turmeric powder and all the chopped vegetables. Add onion, green chili, garlic and ginger paste and sauté it well.
• Now add the yogurt and cover it with a lid and let the vegetables cook for ten minutes on a low flame. Keep aside the cooked vegetables and prepare the tempering


  • Mix saffron in little hot milk so that it dissolves fully. Let it cool
  •  Mix it with yogurt and keep it aside.

• In a pressure cooker put a little Clarified butter. Put a bay leaf, cinnamon and black cardamom. Now put little amount of vegetable gravy and spread it evenly in the cooker then put a layer of boiled rice on top of it and spread it.
• Similarly, spread the vegetable layer and then the rice layer one over the other. Then spread the mint leaves, and coriander leaves on the top.
• Lastly, spread the saffron curd over it. Cover the cooker with a tight lid and cook for five minutes on a low flame.
• Heat the tava and keep the pressure cooker on this hot tava and let it cook on a low flame (Dum) for twenty minutes.
• Briyani is ready. Garnish with cottage cheese and mint leaves. Serve it hot with plain curd and enjoy the aroma and the flavours of excellence.


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