Bhutte ki kees.
Yes one more corn recipe here.
A famous street food from Madhya Pradesh cuisine. Very easy and delicious no onion garlic recipe. You can serve it as a teatime snack.
Bhutte ki kees generally made with grated fresh corn cobs but if you have sweet corn or corn kernels you can also use them. Just grind the corn kernels and make delicious bhutte ki kees. Bhutte means corn and kees means grated.
This month in Shhhhh cooking secretly challenge
facebook group we are sharing different dishes from Madhya Pradesh cuisine. In this group members are paired up every month. And the pairs give each other two secret ingredients. A very interesting event. Every month we can interact with a blogger and sometimes we get a very good friend.
This month my partner is a very talented blogger Rafeeda AR. Who blog at
The big sweet tooth. Rafeeda gave me two delicious ingredients, corn and chilli. And Corn is my favourite ingredient. Thanks Rafeeda for the interesting ingredients. And I gave her cardamom and saffron. Check out her blog for the amazing recipe she shared with these ingredients.
My last post was also a corn recipe.
Again sharing an easy and mouthwatering recipe but with different ingredients.
Madhya Pradesh (MP; meaning Central Province) is a state in central India. Its capital is Bhopal, and the largest city is Indore, with Jabalpur, Gwalior, and Ujjain being the other major cities. Nicknamed the “Heart of India” due to its geographical location in India.
A dose of nature, a tinge of culture mix it with the warm hospitality and a plate full of mouth-water delicacies. That’s Madhya Pradesh for you! Being the heart of India Madhya Pradesh assures a delightful package to its visitors. Then be it the historic importance, rich culture or the food. Madhya Pradesh offers everything to satisfy your traveller’s as well as your foodie soul. Here are some delicious delicacies that you must dig your spoons in when you are exploring Madhya Pradesh.
Read more about Madhya Pradesh delicacies here.
Source
Recipe
Corn cobs – 2
Salt to taste
Green chilli – 1-2, chopped
Ginger – 1/2 inch piece, grated
Cumin seeds – 1/2 teaspoon
Mustard seeds – 1/4 teaspoon
Hing or asafoetida – a pinch
Cumin powder – 1/2 teaspoon
Coriander powder – 1/4 teaspoon
Turmeric powder – 1/4 teaspoon
Kashmiri red chilli powder – 1/2 teaspoon, optional
Black pepper powder – 1/4 teaspoon
Cilantro or coriander leaves – 1 tablespoon, chopped
Oil – 1 tablespoon
Curry leaves – 3-4 chopped, optional
Milk – 1/2 cup
Lemon juice – 1 tablespoon
Method
1. Grate the corn cobs. Or if you have corn kernels grind them.
2. Heat oil in a pan. Keep the flame low.
Add mustard seeds and then cumin seeds.
3. When the seeds start to splutter add grated ginger and chopped green chilli.
Fry for few seconds.
4. Now add hing or asafoetida, coriander powder, black pepper powder, cumin powder, turmeric powder and kashmiri red chilli powder.
5. Mix well. Keep the flame low to avoid burning.
6. Add grated corn, salt and chopped cilantro or coriander leaves. Mix well.
Saute on low flame for 2 minutes or until dried up.
7. Add milk and mix well.
Cover the pan and cook on simmer for 10 minutes or until corn mixture becomes almost dry.
8. Check in between and stir.
Check after every 2 minutes.
9. When the corn mixture becomes thick switch of the flame.
10. Add lemon juice and stir well to mix.
Taste and adjust the seasoning.
11. Serve hot. You can garnish with chopped cilantro or coriander leaves, grated fresh coconut and lemon wedges.
Notes
1. If you don’t like curry leaves you can skip it.
2. Use chilli according to your taste.
3. You can use water instead of milk but milk tastes better.
4. If you have sweet corn kernels grind them in mixer grinder and use it instead of grated corn.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.
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