Bhutte Ka Kees is a traditional dish from the kitchens of Royal Indore, Madhya Pradesh. Now, it is a popular street food for a good reason – Indore has good corn crop and it tastes so good.
|Preparation time||30 minutes|
|Bhutta or corn cob||2|
|Jeera (cumin seeds)||1/4 tsp|
|Heeng (asafoetida)||A pinch|
|Mustard seeds (sarson)||1/4 tsp|
|Grated or chopped ginger||1 tsp|
|Haldi (turmeric powder)||1/4 tsp|
|Dhaniya (coriander) powder||1/2 tsp|
|Grated fresh coconut||To garnish|
|Fresh lime juice||1/2 tsp|
|Fresh dhaniya leaves chopped||To garnish|
- Wash all the vegetables.
- Grate the bhutta coarsely.
- Grate ginger finely. Chop dhaniya leaves and green chilli finely. Keep aside.
- Heat oil in a pan. Add cumin seeds, mustard seeds and asafoetida and wait for them to crackle.
- Add ginger and green chillies and saute for a few seconds.
- Now add turmeric, coriander powder and wait till fragrant.
- Quickly add grated bhutta and salt. Cook on medium heat for a couple of minutes. Keep stirring.
- Add milk and combine well. Lower the heat and cover the pan.
- Cook till all the milk is absorbed. Keep stirring once in a while.
- Once it becomes thick and all the milk is absorbed, turn off the heat.
- Mix a tsp of lime juice.
- Garnish with grated coconut and cilantro leaves. Bhutte Ka Kees is ready to serve.
- Adjust the seasonings as per your taste, especially the lime juice. Bhutta is naturally sweet so depending on how you like it, you may want a little more green chillies and a little more lime juice.