Bhutte Ka Khees
Bhutte Ka Khees is a traditional and nutritious street-style dish from Madhya Pradesh, made with freshly grated corn cooked in milk and aromatic spices. This savory delicacy has a creamy texture and is tempered with mustard seeds, green chilies, and Hing. A wholesome, flavorful, and mildly spiced snack or side dish, it's especially enjoyed during the monsoon season.
Ingredients
- 4 tbsp Desi ghee
- ½ tsp Heeng (asafoetida)
- 2 tsp Mustard seeds
- 2 tsp Cumin seeds
- 2 tsp Ginger, chopped
- 1 no. green chilli, chopped
- Handful Curry leaves, chopped (optional)
- ½ tsp Turmeric powder
- ½ tsp red chilli powder
- 4 cups Corn niblets
- Pinch Sugar (optional)
- 1½ cups Milk
- 1½ cups Water
- ½ no. Lemon
- Handful Grated coconut
- Handful Coriander, chopped
Instructions
- Grind the sweet corn niblets with a dash of water in the mixer grinder. Do not make a complete fine paste rather keep it grainy.
- Heat ghee in a pan and sprinkle Heeng, jeera and mustard seeds. Once the mustard starts to pop, add curry leaves, ginger, green chilli and stir to cook briefly.
- Then add in the turmeric and red chilli powder, give a quick stir to cook the turmeric. Add the ground corn along with some salt and sugar. Use sugar only if you are using desi corn, if you are using American corn then it is already quite sweet, and sugar won't be necessary.
- Cook the corn for 3-4mins approx. and add in the milk. Bring it to a boil and lower the heat and cook till the milk reduces. Once the consistency is thick but pouring, remove from heat, add lemon juice, coconut and chopped coriander. Toss it and serve it hot garnished with some more coconut and coriander.
Tried this recipe?Let us know how it was!