Ingredients
Directions
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Bhutte Ka Kees
Ingredients
Corn Niblets (मक्की का दाना) – 4 cups
Ghee (घी) – 3 tbsp
Heeng (हींग) – ½ tsp
Mustard seeds (सरसों दाना) – 2 tsp
Cumin (जीरा) – 2 tsp
Ginger, chopped (अदरक) – 2 tsp
Green chilli, chopped (हरि मिर्च) – 1 no
Curry leaves, chopped (कड़ी पत्ता) – handful
Turmeric (हल्दी) – ½ tsp
Chilli powder (लाल मिर्च पाउडर) – 1 tsp
Milk/Water (दूध या पानी) – 1½ cups
Salt (नमक) – to taste
Sugar (चीनी) – a pinch (optional)
Lemon (नींबू) – ½ no
Coconut, grated (नारियल) – ¼ cup
Coriander, chopped (ताज़ा धनिया) – handful
Steps
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1
Done
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To prepare Bhutte Ka Kees, start by grinding the corn niblets in a mixer grinder until they form a coarse paste. Be careful not to over-grind; you want the texture slightly coarse. Heat ghee in a pan and add heeng, mustard seeds, and cumin seeds. Once they splutter, add chopped ginger, green chili, and curry leaves. Sauté for a minute. Next, add the ground corn paste to the pan and sauté for 5-7 minutes until it starts to cook and release its aroma. Then add turmeric and chili powder, mix well, and cook for another minute. |
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2
Done
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Pour in milk or water, whichever you prefer, and stir continuously. Add salt to taste and a pinch of sugar if desired. Let it simmer for about 5-7 minutes until the mixture thickens. Once the mixture reaches a thick consistency, squeeze in juice from half a lemon and mix well. Turn off the heat. Garnish Bhutte Ka Kees with grated coconut and chopped coriander. Serve hot and enjoy this flavorful corn dish! |
