Bhutte ka kees
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Grated sweet corn cooked in milk with green chillies and mustard seeds, a savoury snack from Indore.
Region: Madhya Pradesh (Indore)Occasion: Snack; monsoon season when fresh corn is in the marketTime: 25 minServes: 3Vegetarian
Ingredients
- 4 tender corn cobs (desi bhutta)
- 1 cup milk
- 2 tbsp ghee or oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- A pinch of hing
- 2 green chillies, chopped
- ½ tsp turmeric
- 1 tsp sugar
- Salt to taste
- 1 tsp lemon juice
- 2 tbsp grated coconut and chopped coriander, to garnish
Method
- Grate the corn off the cobs on the coarse side of a grater (kees means grated).
- Heat ghee in a kadhai. Add mustard, cumin, hing and green chillies.
- Add the grated corn and turmeric and stir on medium heat for 5 minutes until it smells cooked.
- Pour in the milk, add sugar and salt, and cook, stirring, until the milk is absorbed and the mixture is thick, 8–10 minutes.
- Add lemon juice, garnish with coconut and coriander, and serve hot.
History
Maize is widely grown in western Madhya Pradesh. Bhutte ka kees is a dish associated with Indore’s food streets, including the night market at Sarafa.
Significance
It is a favourite rainy-day snack in Malwa homes when tender local corn comes into season.