Recipe Feature - Bhutte ki kees

Gautam Chaudhary

 Bhutte ki kees

“Bhutta” is the Hindi word for corn and “Kees” is the Marathi word for grated. The name of the recipe suggests the combination of two regions and two different cultures. It is amazing to see the “Do-Aaab” culture, with ingredients and techniques from totally different arenas. Hence this recipe is close to my heart. The recipe is served best as a hot savory snack or a chaat and makes for a nice evening snack especially during winters. While serving, don’t forget to drizzle some lemon juice on top. 

Ingredients:

• Corn on the Cob                       5 Pieces
• Green Chilli (Finely Chopped)    ½ Tsp
• Desi Ghee                                4 Tbsp
• Salt                                         ½ Tsp       
• Cumin Seeds                            ½ Tsp
• Milk                                         1 Cup
• Asafoetida                                1 Pinch                                                                 
• Green Coriander                        1 Tbsp
• Ginger (Finely Chopped)            2 Tsp
• Fresh Coconut (GRATED)           ½ Cup
• Lemon                                      1 Piece

Process: 

Grate four of the corn cobs and cut the fifth one into tiny pieces. 

Heat the Ghee in a pan and crackle cumin seeds, asafoetida & ginger. 

When ginger starts to turn brown, then add corn, chili and salt. 

Add the milk slowly, stirring all the time and bring to boil. 

Simmer for a couple of minutes or till corn is cooked well. 

Serve hot, garnished with coriander leaves, grated coconut and freshly squeezed lemon juice.