Bhutte Ka Kees

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.

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Course: Breakfast, Snack

Cuisine: Indian

Keyword: 20 Minutes, breakfast bowl, corn, south Indian breakfast

Prep Time: 5

Cook Time: 15

Servings:

Calories: 134kcal

Author: Rekha Kakkar

Ingredients

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

Jeerwan masala

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
Mace

Instructions

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.

Notes

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.

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