Ingredients
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4tbsp Desi Ghee
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½ tsp Heeng (asafoetida)
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2tsp Mustard seeds
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2tsp Cumin
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2tsp Ginger chopped
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1 no Green chilli chopped
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handful (optional) Curry leaves chopped
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½ tsp Turmeric
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½ tsp Chilli powder
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4cups Corn Niblets
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(optional) - a pinch Sugar
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1½ cups Milk
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1½ cups Water
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½ no Lemon
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handful Grated coconut
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handful Coriander chopped
Directions
Bhutte ka kees is a well-liked and delightful street food of central India prepared using corn and spices. It is a well-known dish from Indore accepted by Indians and is well enjoyed especially in winters and rainy seasons. Bhutte in English is known as corn and Kees mean to grate. Generally, grated corn is used but if it is unavailable, corn kernels can also be used by grinding it coarsely. The grounded/grated corn is cooked with spices to get a delicious and creamy dish.
Bhutte ka kees is also a good source of dietary fibre, vitamins, and antioxidants in addition to minerals in moderate proportions. If you are a diabetic or suffering from blood sugar, we recommend eating the dish in moderation as the dish has high in starch and can spike blood sugar.
Talking about Indore, Why not try our special Gol-Gappe recipe or Indori Poha
Steps
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1
Done
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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. |
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2
Done
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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. |
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3
Done
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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 using desi corn, if you are using American corn then it is already quite sweet and sugar wont be necessary. |
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4
Done
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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. |
