India is a land which is richly diverse in its local food. Every state has its own popular street food. This particular dish, Bhutte ka Kees, is famous in the streets of Indore. While roasted corn is enjoyed all year round, its particularly enjoyable during the monsoon season. The word bhutta means corn and kees means grated in Marathi. Bhutte ka kees, or corn scramble, can be enjoyed hot or at room temperature.
SERVES 6
INGREDIENTS
2 corns grated
1 green chilli chopped
½ tsp minced ginger
a pinch of asafoetida ( hing)
a pinch of mustard seeds
a pinch of cumin seeds
a pinch of turmeric powder
¼ tsp red chilli powder
1 tbsp oil or ghee if not vegan
½ cup coconut milk ( or regular milk, if not vegan)
a pinch of sweetener like jaggery or brown sugar or cane sugar
juice of 1 lemon
salt to taste
freshly chopped coriander and grated coconut for garnish
METHOD
Remove the husk from the corn cobs. Grate the kernels and keep aside. It will leave out a lot of liquid, reserve that as well.
You can also slice off the kernels and roughly grind them in a mixie.
In a pan, heat the oil or ghee. Then add both the seeds and asafoetida.
Once the seeds splutter, add the turmeric and chilli powder and mix. Make sure they don't burn, keep the flame on low.
Add the grated corn along with the liquid and saute for 2-3 min.
Add the milk that you are using and let it cook for 8-10 min or until the milk is completely absorbed.
Season with salt, lemon and sweetener and cook until the mixture is dry, about 4-5 min.
Serve in the corn husk or leaf bowl and garnish with coriander and coconut.
*You can top the kees with some farsaan for that added crunch.
*Traditionally, the bhutte ka kees is served hot, but I like it in room temperature as well.
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