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Bhutte ka Kees
It is the best snack for a monsoon evening with a steaming cup of herbal tea.
Course
Snack
Cuisine
North India
Keyword
Bhutta, corn, kees, milk, coconut milk
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
15
minutes
minutes
Servings
2
people
Author
Rama G
Ingredients
2 corn cobs
½ cup coconut milk / Dairy milk / water
2 to 3 green chillies
¼ tsp turmeric powder
½ tsp grated ginger
salt to taste
Juice of half a lime
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For Tempering
1 tsp oil
1 tsp mustard seeds
½ tsp cumin seeds
Big pinch asafoetida
**************
Garnishing
Grated fresh coconut
Chopped coriander leaves
Instructions
Grate or grind the corn into a coarse paste and set aside.
Heat oil in a heavy bottomed pan and add the mustard seeds and cumin seeds.
Once they splutter add the asafoetida.
Add finely chopped green chillies and grated ginger and sauté for a few seconds.
Add the grated corn and turmeric powder and mix.
Sauté until it leaves the sides of the pan.
Add the coconut milk, salt and mix well.
Cover the pan with a lid and cook on a low flame till the mixture thickens.
Turn off the flame and add the lemon juice.
Serve hot garnished with grated coconut, coriander leaves and lemon wedges.
Video
[vc_video link='https://www.youtube.com/watch?v=ukHA_rkepnw']
Notes
Though I have given ½ cup milk, I did not require the whole lot since the grated corn was already watery. Hence adjust the quantity of milk as per requirement.
If you want it more spicy, you may add some red chilli powder too.