BHUTTE KA KEES/ GRATED CORN

Bhutte Ka Kees or grated corn is a dish from Indore.

I never knew what was it till the first time I was introduced to it by my sis-in law(my brothers wife).

My brother is a foodie, I think he & I would be perfect combination to host a show where we have to travel different parts of the world & try different cuisines & recipes because he just loves eating.

He is one person who I know cannot eat any food. I mean food has to be tasty to be eaten. Growing up I have seen him being hungry the entire day, but he would not eat lauki even if my mother refuses to give any other food & at last she would make what he liked.

My poor sis in law tries different food at home so that he would atleast stop eating out & eat home food & I guess she has succeeded fairly.

Today’s recipe is dedicated to her.

Prep Time: 15 Mins

Cooking Time: 15 mins
Recipe Level: Easy to Intermediate
Spice Level: Low
Serves: 2 People
Shelf Life: Best to have fresh. Can be eaten upto 1 day if kept in cool temperature.

Serving Suggestion:  Serve it as is with a cup of tea.

Dietry:  Vegetarian, Gluten free, healthy,Nut free

UTENSILS:

Grinder

Pan

INGREDIENTS

  • 1 cup corn kernels
  • 1 Medium size chopped onion
  • 1 small potato cut into small cubes
  • 1tbsp vegetable oil
  • 1/4 cup mil
  • 1 twig curry leaves
  • 1 teaspoon Mustard seeds
  • Green Chilli , finely chopped
  • 1 teaspoon Ginger , grated
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 1/4 teaspoon Red chilli powder
  • 1/4 teaspoon Asafoetida (hing)
  • 1/2 teaspoon Sugar
  • 1 teaspoon Lemon juice
  • 1/2 cup grated coconut
  • Coriander (Dhania) Leaves , as required (for garnish)
  • 1  ½ tsp Salt (Adjust as per taste)

PREPARATION:

RICE – Grind corn kernels coarsely in a grinder added little milk or water

VEGETABLES – Cut all vegetables into small cubes.

METHOD:

  1. Heat oil in a pan & add hing & mustard seeds.
  2. Allow them to crackle & then add curry leaves, chopped ginger & fry for 30 sec.
  3. Add green chillies & onion & fry them for 1 min
  4. Add potatoes & salt & let them cook for 3-4  min with the lid on.
  5. Check if potatoes are 3/4 done, add corn mixture & turmeric & cover the lid to cook for 2-3 min.
  6. Check potatoes & corn must be done, add milk, sugar, coconut & mix well.
  7. Lastly, add lemon juice.
  8. Garnish with coriander leaves & coconut. Serve hot.

 

 

TIPS:

  • You can make it with onion & potatoes as well, but would need more corn to increase the qty.
  • Frozen corn & fresh corn, both can be used. Fresh corn is mostly sweet, so you can skip adding sugar.

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