The splendour of corn is abundantly visible during the monsoons in India. Interestingly our rich diversity spins its own charm on the variety of gourmet dishes that are made using these golden pearls dotting the large Indian Landscape.
Indore, however, is particularly known for its “Bhutte Ka Kees”, a delectable savoury avatar of corn which is literally omnipresent in this part of central India – be it the streets or households across every strata.
Indeed simple to make with bare-minimum ingredients such as Corn, Milk, Coconut and some of our traditional spices.
An awesome tea time snack, which can be made ahead in time and kept frozen…, a delicious saviour for those unexpected hunger pangs or guests. A visual of those gorgeous rains while you sip your masala chai accompanied by our very own “Bhutte Ka Kees”, your Dil can only ask for more….
As always… please do share your feedback…
| Course | Snacks |
| Servings | 6 persons |
| Prep time | 10 minutes |
| Cook time | 20 – 25 minutes |
Ingredients( 1 cup=200 ml, 1 tbsp=15 ml) |
|
| 2 cups | Grated corn kernels (fresh yellow corn) |
| 6 tbsp | Clarified butter (ghee) |
| 1 tbsp | Ginger grated |
| 4 nos | Green chilies finely chopped |
| 1 tsp | Cumin seeds (jeera) |
| A pinch | Of asafoetida (hing) |
| A pinch | Of turmeric powder |
| 4 tbsp | Besan (gram flour) |
| 1 tbsp | Sugar |
| 1½ cups | Milk |
| 4-5 tbsp | Lemon juice |
| To taste | Salt |
For Garnish |
|
| 1 tsp | Jeeravan powder (can substitute with chaat masala) |
| 2 tbsp | Grated coconut |
| Finely chopped coriander leaves | |
Instructions |
|
| 1. | Heat the ghee in a kadhai. Keep the flame low and add the cumin seeds and asafoetida. Let them crackle. |
| 2. | Add the ginger, green chilli and turmeric powder and sauté. Add the grated corn and mix well. |
| 3. | Add the gram flour (besan) and continue to mix well. |
| 4. | Add the milk and cook the mixture, stirring continuously. Add the salt. |
| 5. | Continue to cook for 10-12 minutes, until the corn mixture thickens and starts to leave the sides of the pan. |
| 6. | Once done, add the lemon juice and sugar and cook for 2 minutes until the sugar dissolves. |
| 7. | Serve warm garnished with grated coconut, coriander leaves and jeeravan powder. |
Note: Jeeravan is a local masala having a unique taste-enhancing spice. It is a recipe typical
to Indore city. The same powder is available online too and also in all grocery stores
in Indore.
