Bhutte ka Kees | Indore style Bhutte ka kees
A very popular and delicious street food of indore, Bhutte kai kees is onion-garlic free dish. It is a great evening snack, especially during winters or rains is usually served hot.The recipe is quick, simple, easy to follow and requires few basic ingredients.
Servings 2
Ingredients
- Half a kilo American bhutta/Corn
- Ghee/Clarified butter 2 tsp
- Rai/Mustard seeds 1/2 tsp
- Jeera/Cumin 1/2 tsp
- Hing/Asafoetida a pinch
- Green Chilly minced 1
- Haldi/Turmeric Powder 1/4 tsp
- Juice of lemon 1 tbsp
- Milk 1/2 cup less or more
- Grated fresh coconut 1 tbsp
- Salt to taste
- Red Chilly powder 1 tsp
- Coriander leaves handful
- Grated fresh coconut for garnishing 1 tsp
Instructions
- Using a grater just grate corn kennels leaving the centre hard portion.
- Or take out the corn kernels with help of knife. Grind it in mixture. Keep it aside.
- Heat Ghee in a non-stick pan. Once it's hot add rai, jeera and hing to it.
- Once it splutter, add green chillies. Saute it for 3 to 4 minutes.
- Next add grated corn/ bhutta, salt, red chilly powder, and turmeric/haldi.
- Simmer it and stir constantly. Cook till mixture leaves the sides of pan.
- Now add some milk. Simmer for few more minutes.
- Check the consistency and if required add more milk.
- Add some grated fresh coconut. In the last add salt to taste. Mix well.
- Remove the pan from fire and sprinkle lemon juice over it. Garnish with grated fresh coconut and coriander leaves.
- Serve hot.
Notes
Use very kachcha/tender desi buttas or tender American corn to make it otherwise it will not turn out well at all.
Grate the cob of the corn to get a milky fibrous paste.
Tastes best eaten freshly cooked, but can be stored in the fridge for few days or in the freezer for upto a month.