Bhutte ki Kees
Veg
Fresh corn kernels grated and stir-fried in ghee with mustard seeds, green chilli, ginger, and a handful of fresh coconut and coriander — a warm, savoury corn preparation from Ujjain and Indore, eaten as a breakfast or snack during the monsoon corn season.
Cuisines
Malwi
Best for
Breakfast
Snacks
Recipe
Prep: 15 min
Cook: 15 min
Total: 30 min
2-3 servings
Ingredients
| 2 cups | fresh corn kernels |
| 1 tablespoon | ghee |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | cumin seeds |
| 1 | green chili, finely chopped |
| 1 pinch | asafoetida |
| 1 teaspoon | turmeric powder |
| 1 cup | milk |
| — | salt to taste |
| 2 tablespoons | grated fresh coconut |
| 2 tablespoons | finely chopped coriander leaves |
| 1 tablespoon | lemon juice |
Instructions
- 1 Grate the fresh corn kernels using a grater or food processor.
- 2 Heat ghee in a pan over medium heat.
- 3 Add mustard seeds and cumin seeds. Allow them to splutter.
- 4 Add the chopped green chili and a pinch of asafoetida. Sauté for a few seconds.
- 5 Stir in the grated corn and add turmeric powder. Mix well.
- 6 Pour in the milk and add salt to taste. Stir to combine.
- 7 Cook the mixture on low heat, stirring occasionally, until the milk is absorbed and the corn is cooked, about 10-12 minutes.
- 8 Garnish with grated coconut, chopped coriander leaves, and a drizzle of lemon juice.
- 9 Serve hot.
Tips
For an extra kick, you can add a pinch of red chili powder along with the turmeric.