Bhutte Ka Kees
Bhutte ka kees, a renowned and delectable street food treat hailing from Indore, emerges as a beloved dish. Crafted from tender, juicy sweet corn kernels, it undergoes a process of grating and subsequent cooking with an array of aromatic spices and herbs, resulting in its irresistible flavor.
Ingredients
Main Ingredients
- 3 medium to large corn cobs – desi corn or sweet corn (bhutta or makai)
- 1 tablespoon oil
- ¼ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 teaspoon finely chopped ginger
- 1 green chili – chopped
- ¼ teaspoon turmeric powder
- ¼ teaspoon kashmiri red chili powder – optional
- ¼ teaspoon Coriander Powder – optional
- 1 pinch of asafoetida (hing)
- ½ cup milk – instead of milk, ½ cup water can be added
- salt as required
For Garnish
- some grated fresh coconut
- some chopped coriander leaves
- lemon juice as required
Instructions
Preparation For Bhutte Ka Kees
- Remove the husks from 3 large to medium sized corn cobs.
- Now using a grater, grate the corn kernels. You can also slice off the corn kernels with a knife and then coarsely grind them in a mixie or grinder.
- Keep the grated corn kernels aside. Some corn milk will also be there with the grated corn.
Making Bhutte Ka Kees
- Heat 1 tablespoon oil in a kadai or pan. Keep the flame to a low and add ¼ teaspoon mustard seeds and let them crackle.
- Then add ½ teaspoon cumin seeds and let them crackle.
- Then add 1 teaspoon finely chopped ginger, 1 green chili (chopped) and 4 to 5 curry leaves (chopped). You can also skip curry leaves if you do not have them. Mix well.
- Next add ¼ teaspoon turmeric powder, ¼ teaspoon kashmiri red chili powder (optional) and a pinch of asafoetida. You can also add ¼ teaspoon coriander powder if you want.
- Mix again very well. Make sure that the spice powders do not get burnt, so keep the flame to a low.
- Then add the grated corn along with its milk.
- Mix very well and begin to saute the corn mixture on a low flame for 2 to 3 minutes.
- Then add ½ cup milk. You can also add ½ cup water instead of milk. Mix very well.
- Season with salt as per taste. Mix again.
- Cover the pan with a lid and simmer for 10 to 11 minutes till the corn mixture thickens and becomes slightly dry.
- In between after 3 to 4 minutes, do check the corn mixture and give a stir. Cover and simmer again.
Serving Bhutte Ka Kees
- Now spoon the hot bhutte ka kees in serving bowls.
- Top with some grated coconut.
- Then add some chopped coriander leaves. Drizzle some lemon juice and serve hot. you can also accompany some lemon slices if you want.
- Serve bhutte ka kees immediately.
Tried this recipe?Let us know how it was!