Bhutte Ki Kees

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.




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


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.


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.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Falafel or felafel is a deep-fried ball made from ground chickpeas, fava beans, or both. Falafel is a traditional Middle Eastern food, that most likely originated in Egypt.
Usually served with hummus and pita bread.

I made it with chickpeas but you can use fava beans too. Recipe is very easy and simple yet delicious. You have to make a course paste of overnight soaked chickpeas with onions, garlic, ginger and some spices. Add flour for binding, make balls and fry, easy isn’t it 😊

Jolly invited me to this wonderful group ‘Recipe swap challenge group,’ where members paired and try a recipe from each other’s blog. And share with due credit. Thanks Jolly.

Its my first post for the group. I have paired with a very talented blogger Aruna Panangipally who blog at
A blog full of delicious recipes. It was very difficult to choose only one recipe. I wanted to make falafel in breakfast so decided to make falafel this time from her blog Falafel

I have used 1 teaspoon roasted spice powder in it to make it little spicy. Get the recipe of roasted spice powder in method.
I have used green chilli but you can use red chilli powder instead if you want. I like the taste of green chilli.


Chickpea /kabuli chana or Garbanzo Beans – 1 cup

Onion – 1 medium, chopped

Garlic – 3 – 4 cloves

Green chilli – 1 – 2, chopped

Ginger – 1/2 inch piece, optional

Cumin powder – 1 teaspoon

Chopped Parsley – 2 tablespoon

Chopped cilantro – 2 tablespoon

Roasted spices powder – 1 teaspoon, optional

Salt – 1 teaspoon or to taste

Black pepper powder – 1/2 teaspoon

Wheat flour – 2 tablespoon

Lemon juice – 1 teaspoon, optional

Oil for Frying


1. Wash and soak the chickpeas overnight.

2. Drain the water completely. And spread the chickpeas on a kitchen towel for 15 – 30 minutes.

3. Grind the chickpeas with onion, garlic, ginger, green chilli, parsley, cilantro, salt, lemon juice, black pepper powder and cumin powder. Make a course paste. Add very little water if require. I didn’t.

4. In a large bowl mix ground chickpea mixture, flour and roasted spices powder. Get the roasted spices powder recipe here.

5. Mix well. Make round balls with 1 & 1/2 tablespoon mixture. If you feel difficulty to bind then keep the mixture in refrigerator for 15 minutes and then make balls.

6. Heat sufficient oil in a wok or pan.
Fry the balls evenly from all the sides.
Transfer the fried falafel on a paper towel.

7. Serve hot with hummus or tahini sauce.


1. I have used whole wheat flour for binding but you can use all purpose flour if you want.

2. I have fried the falafel in a pan with less oil but better to use a wok or kadhahi and sufficient oil to fry the falafel evenly.

3. If you don’t like tangy taste you can omit lemon juice.

4. Use chilli according to your taste. If you don’t like spicy or hot you can omit green chilli. Or you can use red chilli powder.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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.

Please visit my facebook page and hit the like button to get the latest update.

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Stuffed Potato 

Stuffed potato. 

Very delicious kid’s favourite dish. Do you think potatoes are fattening. No its not. If it cooked in the right way, potatoes can be as healthy as other vegetables. 

Potatoes are very good source of vitamin B6,  potassium, copper, vitamin C, manganese, phosphorus, niacin, dietary fiber and pantothenic acid.

And the skin of potatoes contains more nutrients than the rest of the potato. So try to cook the potatoes with skin. Try out this stuffed potatoes with skin and enjoy the delicious taste. 

You can use the cheese as much as you like. I have made some with very little cheese and some so cheesy. Both are yummy. 

This post is going to be a part of #Foodiemonday #bloghop theme is stuffed veggies. And I have chosen potato. 

Potatoes stuffed with a mouthwatering onion, garlic, tomato and paneer/cottage cheese stuffing. A perfect starter for party.



Potatoes – 4 large size 

Onions – 2 finely chopped 

Garlic cloves – 3-4 minced 

Grated ginger – 1 teaspoon 

Paneer/cottage cheese – 1/2 cup crumbled 

Green peas – 1/2 cup frozen 

green chilli – 1-2 or as per your spice tolerance 

Salt to taste 

Tomatoes – 2 large chopped 

Capsicum – 1 chopped 

Cilantro – handful chopped 

Cumin powder – 1 teaspoon 

Chat masala powder – 1 teaspoon 

Turmeric powder – 1/4 teaspoon 

Black pepper powder – 1 teaspoon 

Tomato ketchup – 2 teaspoon 

Oil – 2-3 tablespoon 

Cheese – 2 tablespoon + for sprinkle 

oil for frying scooped potatoes

Wash the potatoes. Make them half. Don’t peel. In a large microwavable bowl microwave them with 1/8 cup water for 3-4 minutes. It should be half cook. 

Let them cool. Scoop out the potatoes carefully leaving the sides. Make the shape like a boat. Sprinkle salt and pepper over them and keep aside. 

Heat oil in a pan. Fry the scooped small pieces in it. Fry till the potatoes turned golden brown. Remove from the oil. After cooling down mash them with potato masher or hand. 

Heat the oil again. Add minced garlic, green chilli and onion. Saute till the onion becomes translucent. Add ginger, capsicum, green peas and  chopped tomatoes. Saute till the tomatoes becomes mushy.

 Add salt cumin powder, chat masala powder, black pepper powder and turmeric powder. You can use red chilli powder or chilli sauce too if you like. Saute till the spices fry  well. You can add 1 -2 beaten egg if you like. Fry well. Now add crumbled paneer/cottage cheese,  mashed scooped potatoes and tomato ketchup.  Mix well. 

Let it dried up. Stir continuously. Add chopped cilantro and 2 tablespoon shredded cheese. Mix well and switch off the flame. 

Preheat the oven at 200° for 10 minutes. 

Fill the potato boats with the paneer/cottage cheese and spice mixture. Place them on a greased baking tray. Sprinkle some shredded cheese and drizzle oil over it. Use cheese as much as you like.

Bake at 200° for 15 – 20 minutes or until the colour change and the cheese melts. 

Serve hot. If you are making it for kids sprinkle double amount of cheese. They will love it. 

Enjoy the stuffed baked potato with tea or coffee.

Peas Chickpea Low Calorie Salad 

Low calorie  peas and chickpeas salad.

A very healthy, satisfying meals on their own or perfect accompaniments to main dishes.

This post is going to be a part of #Foodiemonday #bloghop theme is #salad.

My contribution is this low calorie peas and chickpea salad.Packed with fresh, nutritious and fibrous vegetables. We should include salad with our every meal.

You can serve it as a starter too. If you have chopped veggies ready then its a most fuss free, easy and quick dish to make. Toss and mix and its ready.

If you are on a diet calm your hunger pangs with this low cal delicious salad.

This salad has protein packed chickpeas. They are prized for their high protein and fiber content, and also contain several key vitamins and minerals.

Green peas are great source of vitamins,, minerals, protein etc. Green peas are known to promote vision and eye health.

Coconut is one of the wonder food of the earth. It recognized as a top immune booster, antibiotic, anti fungal, antiviral and antibacterial remedy for thousands of years.

Mustard powder gives a flavour and its rich in phyto-nutrients, minerals, vitamins and anti-oxidants.

Capsicum contains very low calories and fat thus reduces the level of bad cholesterol in the body and gives a crunchiness to the salad.

Tomatoes are a good source of potassium, vitamins, manganese, magnesium, phosphorous, and copper. Apart from health benefits its give tanginess to  the salad.

Ginger is always used for relieving digestive problems such as nausea, loss of appetite, motion sickness and pain.

Lemon juice is full of vitamin C. It boosts the immune system and helps in weight loss.

You can add any vegetables, fruits or sprouts of your choice like pineapple, pomegranate, lettuce, cabbage, spinach, mint leaves, sweet corn etc.





Chickpeas – 1/2 cup boiled

green peas – 1/2 cup

Capsicum – 1/2 cubed

Onion – 1 cubed

Tomato – 1 cubed

Cucumber – 1 cubed

Coriander leaves – 2 teaspoon chopped

Fresh coconut – 2 tablespoon finely chopped

Ginger julienne – 2 teaspoon

Salt to taste

Mustard powder – 1 & 1/2 teaspoon

Lemon juice – 2 tablespoon

Black pepper powder – 1/2 teaspoon or to taste

Hard boiled egg – 1-2 sliced


Boil the overnight soaked chickpeas. Mix lemon juice and mustard powder. Stir well and keep aside. If you are using fresh green peas boil or microwave them. I have used frozen peas.

Combine chopped onion, capsicum, cucumber, ginger julienne ,coconut, boiled chickpeas, green peas, tomato and finely chopped coriander leaves. You can use 1-2 chopped Green chilli too if you like it spicy.

You can increase or decrease the ingredients as per your taste. I don’t like capsicum much so I have used half, you can use 1 full capsicum if you like. You can use any fruits or vegetables  too like pineapple, pomegranate, sweet corn etc.

Add salt, black pepper powder and lemon juice and mustard powder mix. Mix well. Taste and adjust the seasoning. Garnish with coconut, coriander leaves and sliced hard boiled egg.

You can serve it chilled too. Keep it in refrigerator and serve with meal. Or satisfy your sudden hunger pangs with this delicious low calorie salad.


Mix Veg Cutlets


I have posted mix veg paratha few days ago. Now sharing the recipe of cutlet.


I have made cutlets with remaining stuffing. Now sharing the recipe again. I have shallow fried the cutlets but you can deep fry too.


Spinach  – 1 heaped cup chopped
Potatoes  – 2 medium boiled and mashed

Cauliflower  – 1 cup chopped

Green peas  – 1/2 cup

beetroot  – 2 small

Carrot  – 2 small

Ginger paste  – 1 teaspoon

Salt to taste

Coriander leaves  – 2 tablespoon chopped

Green chilli  – 2-3 finely chopped

Cumin seeds  – 1 teaspoon

Cumin powder  – 1 teaspoon

Garam masala powder  – 1/4 teaspoon

Chaat masala powder  – 1 teaspoon optional

Oil  – 2 tablespoon


I have chopped the vegetables finely and ground them to make it quickly. You can grate them too. If you want to grind don’t make paste. Just grind for few seconds.

Boil and mash the green peas. I microwave them for 4 minutes and mashed.

Heat 2 tablespoon oil in a nonstick pan. Add cumin seeds and let it splutter. Add finely chopped green chilli and ginger paste. Stir and add spinach, cauliflower, peas, beetroot and carrot.

Stir well. Add salt too and all the spices. Saute till dried up completely. Add mashed potatoes and chopped coriander leaves.

Mix well. Saute for 2-3 minutes more. Switch off the flame.
Taste and adjust the seasoning.

Let the mixture cool. You can add chopped onion too. I didn’t. Add bread, bread crumbs or ground oats for binding.

I have added 2 bread slices. You can make it in two ways.
Make small balls and give them shape with your palm as you desire.

Now you can make it in two ways.
Give shape and roll on semolina or bread  crumbs. Shallow fry on a nonstick pan with little oil. I did it.

Or make a batter of 1-2 eggs with salt and pepper. If you don’t want to use egg make the batter with 1/2 cup all purpose flour and 2 tablespoon cornflour with salt and spices of your choice. Make a smooth thick batter without any lumps.

Dip the cutlets in egg or flour batter gently . Coat the batter all over the cutlets. Roll on bread crumb or semolina/suji and deep fry in oil.

Serve hot cutlets with any sauce or chutney.



Oats kala Chana/Black Chickpeas Kabab Or Veg Shami Kabab



Health watchers a yummy snack for you. And a super healthy snack for kiddos.

Its kala chana and oats kabab/patties. You can call it veg shami kabab.

Kala chana or black chickpeas is  an excellent source of manganese which enhance our overall immunity. It has high fiber, protein and iron. Good for diabetic. Prevent anemia and Known to be an effective natural aid for weight loss due to high fiber content.

And we all know oats as world’s healthiest food. Better way to gain the strength and energy. Oats are loaded with dietary fiber too.




Kala chana or black chickpeas – 1 cup soaked overnight and boiled in pressure cooker with 2 chopped onions, 3-4 garlic ( you may add more if you like the garlic taste), 1 inch piece chopped ginger, 2-3 green chilli, few black paper, 2-3 green cardamom, a small piece cinnamon and 3 cloves.

Oats – 1 cup ground

Onion – 1 large chopped

Coriander leaves – handful chopped

Salt to taste

Cumin powder – 1 tsp

Garam masala powder – 1/4 tsp

Chaat masala powder – 1 tsp

Oil – for shallow fry



Drain or dried up the water of kala chana/black chickpeas.
Let the kala chana cool and grind with all the spices in it.

In a bowl mix with ground oats, salt, chopped onion, spices and chopped coriander leaves.

Mix well with your hand. Make small round shaped kabab/patties.

Shallow fry on medium hot oil till crisp and brown on both sides.

Serve these veg kababs with onion rings and chutney or sauce.