Bhutte Ka Kees is a popular street food of Indore usually served as brunch or an appetizer. Often enjoyed as an evening snack, bhutte ka kees gets its flavor from the special Jeeravan Masala. Here is a recipe of corn kees and jeeravan masala with step by step pictures and video.
Bhutte Ka Kees is a no onion or garlic recipe that is cooked with simple everyday ingredients. It is a quite fulfilling dish that is traditionally served with jeeravan masala and grated coconut. Once you have grated the corn, you can cook the recipe in less than 30 minutes.
Bhutte ka kees gets it's name from two simple words Bhutta means corn and kees mean grated. This easy-to-make Indore special recipe is a perfect healthy and savory snack for monsoon or winter days.
Bhutte Ka Kees Step by Step Video Recipe
Is Corn Healthy?
There are many myths as far as corn is concerned. Yes it is a carb, but looking at one normal corn ear has about 100 calories and is loaded with lutein and zeaxanthin.
These two phytochemicals are good for healthy vision. Similar to rice and quinoa, corn is also a gluten-free cereal and contain fewer calories than any other cereal grains. You can actually enjoy a bowl full of healthy corn recipes without worrying about the calories. It has good amount of insoluble fiber which is good for gut.
For the recipe, I decided to directly grate corn off the cob and not use corn kernels. But, if you have frozen corn kernels, then you can simply grind them in a mixer grinder.
How To Make Bhutte Ka Kees
Monsoon is the season of delicious corn recipes and try to make them as frequently as I can. This sweet corn recipe is another example of easy healthy corn recipes. Bhutte Ka Kees has a rich creamy texture.
It has a savory taste which greatly complements the tanginess of lemon. It is a simple recipe that needs a few ingredients. For the recipe, you need sweet corn, milk, and ghee. For spices, you need mustard seeds, hing and salt to taste. And for dressing, you need grated coconut, jeeravan masala, and some lemon juice.
How to Make Jeeravan Masala
Jeeravan Masala is a simple mix of spices that can zing up any dish. The best jeeravan masala is homemade jeeravan masala. For making jeeravan masala you need cumin seeds, caraway seeds, asafoetida, coriander seeds, bayleaf, dried red chilies, fennel seeds, dried mango powder, ground cinnamon, black cardamom, cloves, dried ginger, black salt, salt, nutmeg and mace. Follow the step by step recipe instructions below to make the best homemade jeeravan masala Indore.
Once you have made this homemade spice blend, you can actually keep and store it for a long time. Just keep the jeeravan masala in an airtight container and in a dark place. You can use jeeravan masala for making poha, corn bhel, salads or other recipes.
Corn recipes are perfect for health conscious people. As corn is a gluten-free cereal and loaded with fiber and plant compounds aids digestion and improves eye vision. If you like fresh corn
recipes then try Corn Fritters. Or you can pack some fresh tangy corn bhel for your lunch with your regular smoothie.
Other Corn Special Recipes
Other Corn Special Recipes you can make this monsoon season is
Bhutte Ka Kees
- 1.5 cup Grated corn
- 1 cup milk
- 1 tablespoon Ghee
- ¼ teaspoon Mustard seeds
- ¼ teaspoon Cumin seeds
- ¼ teaspoon Green chillis
- Asafoetida pinch
- ¼ teaspoon turmeric
- Salt to taste
- ½ tablespoon Cumin seeds
- ¾ teaspoon Caraway seeds/Shahi jeera
- ⅛ teaspoon Asafetida
- 1 teaspoon Coriander seeds
- 1 Bay leaf
- 6 Dried red chilies Or 1 teaspoon red chili powder
- 1 teaspoon Salt
- ½ tablespoon Fennel seeds/Saunf
- ½ tablespoon Dried mango powder/Amchur
- ¼ teaspoon cinnamon
- 1 Black cardamom
- 3 Cloves
- ½ inch piece Dried ginger/Saunth Or ½ teaspoon ground dried ginger
- ½ teaspoon Black salt
- 1 small piece Nutmeg Or ¼ teaspoon ground nutmeg
- Start with grating corn and keep it aside.
- Pour a tablespoon of ghee in the pan.
- Add cumin seeds and when it starts to crackle add mustard seeds and a pinch of asafoetida/hing.
- Add chopped green chilies and saute them for a minute.
- Now, add grated corn and cook until the rawness goes away.
- Add salt to taste and ¼ teaspoon of turmeric powder.
- Roast it more for 2-3 minutes.
- Add corn starch and keep stirring the corn until all the water is well absorbed.
- Cook the kees for 6-7 minutes. When the corn kees are cooked, ghee starts separating from it.
- When the corn is well-roasted pour milk in the pan.
- Cook it on medium heat till it all comes together and the corn becomes thick.
- When done, switch off the heat and serve with jeeravan masala, grated coconut and lemon juice.
- Add just a pinch of asafoetida while sauteing the spices.
- Allow the corn to cook well until the raw smell is gone. Cover and cook the kees.