Bhutte Ka Kees - Grated Corn Stir Fry

This simple to cook Indore special winter snack Bhutte Ka Kees has a rich, creamy texture and delicious taste. Can be served an evening snack or as breakfast.

Recipe Source Link:https://www.mygingergarlickitchen.com/bhutte-ka-kees/

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RECIPE INGREDIENTS

» For Bhutte Ka Kees:

• 3 medium sized corn cobs or sweet corn (bhutta or makai)
• 4 tablespoon cooking oil/ghee
• 1/4 tsp asafoetida (hing)
• 3/4 teaspoon mustard seeds (rai)
• 3/4 teaspoon cumin seeds (jeera)
• 2 tablespoons green chilies, chopped (kati hui hari mirch)
• 1 tablespoon grated ginger (kisi hui adrak)
• 1/2 teaspoon turmeric powder (haldi)
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder (dhania powder)
• 3/4 cup milk
• 1/2 cup water (I washed my grater in 1/2 cup of water and used that water)
• Salt to taste required
• 1 tablespoons ghee (clarified butter)
• 2 tablespoons chopped coriander leaves
• 2 teaspoons lemon juice or as required
• 1 teaspoon sugar (optional)

» For Serving:

• Grated fresh coconut
• Roasted, roughly crushed peanuts
• Chopped coriander leaves

RECIPE INSTRUCTIONS

» How to Grate Corn Kernels (Bhutte):

1. For this recipe, you need corn on the cob which has milkier and plump kernels. To check, if the corn is milky and plump insert a knife or toothpick in a kernel and if it bursts with milk then the corn is perfect.
2. Now, grate corn off the cob.
3. Once you have grated corn, set it aside. Also, rinse used a grater in 1/2 cup of water. Keep it aside too.

» How to cook Bhutte Ka Kees:

1. Heat oil or ghee in a deep-bottomed pan over medium heat.
2. Once the oil is hot, add asafoetida, mustard seeds, and cumin seeds.
3. When the seeds start to crackle add green chilies in it and sauté for 1 minute.
4. Now add grated ginger and sauté for 1 more minute.
5. After that, add turmeric powder, coriander powder, and red chili powder.
6. Sauté masala powders in oil for 1 minute.
7. Now add grated corn mixture, water, and mix well.
8. Cook for 6-7 minutes or until the color changes slightly. Keep stirring continuously.
9. Now add milk and stir well.
10. Cover and cook for 8-10 minutes over low heat. Stir it every 2 minutes.
11. Uncover the pan, and turn the heat to medium. Cook until mixture thickens.
12. Once the mixture thickens, add the salt and mix until combined.
13. Add sugar and mix well until sugar dissolves.
14. After that add ghee and mix well again.
15. Add chopped cilantro (coriander) leaves and mix.
16. Once done, turn off the flame and add lemon juice and mix well.

» How to serve Bhutte Ka Kees:

1. Transfer bhutte ka kees into a serving dish and top with grated coconut, roasted peanuts, and coriander leaves.
2. Serve Bhutte Ka Kees immediately as it is or it enjoy with hot masala chai.

RECIPE NOTES

1. Sugar is optional in this recipe. If you want it 'Khatta Meetha' (tangy and sweet), like an Indori, then add it.
2. For the recipe, always use corn on the cob which has milkier and plump kernels.
3. This dish requires some extra oil because Bhutte Ka Kees tastes great when it is cooked in ample amount of oil/ghee. However, if you are not comfortable with 4 tablespoons of oil, then you can surely reduce the amount of oil/ghee.