Corn kees or Bhutte ka kees recipe will guide you to prepare this quintessential Corn delicacy. This dish is a specialty from Indore that comes in Madhya Pradesh state. Mild in flavor and sweet in taste, yet a savory snack. Bhutte ka kees has no onion and no garlic in it, so it also makes a perfect Jain dish. It is ideal for an evening snack or even perfect as a morning breakfast, it will keep you satiated for a few hours. Sweet corns are grated in a food processor and are mixed with green chilies, ginger, sugar, salt, and lemon and cooked in milk for a few minutes till it comes into a thick consistency. It hardly takes 15 minutes to cook this if you have sweet corn handy.
I have learned this recipe from my mother in law as she makes this very often and delicious too. Corn kees is one of the dishes that is prepared with the onset of monsoon. Though we now get sweet corns all throughout the year, there is something else that makes it more special to relish it when it rains. Corn and monsoon are like made for each other. I often make corn dishes and each one has its own unique flavor and taste. Corn is so versatile that you can have it in sweet, savory, or spicy form. It tastes good none the less. Every region has it’s unique dishes and all cities are famous for its street food. Try this lip-smacking Corn cheese balls if you haven’t.
Recipe of Corn Kees, Bhutte Ka Kees
Ingredients:
2 cups Boiled sweetcorns
1/2 cup Milk
2 finely chopped green chilies
1 tsp Minced Ginger
1 tsp Mustard seeds
1 tp Sugar
Salt
1 tsp lemon juice
1 tbsp Oil
1/4th cup Grated coconut
a handful of freshly chopped coriander
Method:
1. Boil sweet corn in a pressure pan till 4 whistles.
2. Once the pressure pan cools down open the lid and remove the water from the sweet corns.
3. Grate the corn in a food processor till you get a coarse mixture. It shouldn’t form a paste.
4. Add little water if the mixture is too dry.
5. Heat oil in a non-stick pan and add mustard seeds. Once it starts to crackle add finely chopped green chilies and ginger pieces in the oil.
6. Stir for few seconds. Now add grated sweet corn in it. Keep the gas on medium flame now.
7. Let it cook for 2-3 minutes stirring in between so that the corn does not stick to the pan.
8. Add milk, sugar, and salt in the corn mixture and stir it for another 2 minutes.
9. Keep stirring in between for another 2 minutes till all the milk gets evaporated.
10. Cook till you get a nice creamy consistency and once you get the desired consistency Corn kees is now ready to serve.
11. Garnish with some freshly grated coconut and finely chopped coriander.
Recipe of Corn Kees, Bhutte Ka Kees
Ingredients
- 2 cups Boiled sweetcorns
- ½ cup Milk
- 2 finely chopped green chilies
- 1 tsp Minced Ginger
- 1 tsp Mustard seeds
- 1 tp Sugar
- Salt
- 1 tsp lemon juice
- 1 tbsp Oil
- ¼ th cup Grated coconut
- a handful of freshly chopped coriander
Instructions
- Boil sweet corn in a pressure pan till 4 whistles.
- Once the pressure pan cools down open the lid and remove the water from the sweet corns.
- Grate the corn in a food processor till you get a coarse mixture. It shouldn't form a paste.
- Add little water if the mixture is too dry.
- Heat oil in a non-stick pan and add mustard seeds. Once it starts to crackle add finely chopped green chilies and ginger pieces in the oil.
- Stir for few seconds. Now add grated sweet corn in it. Keep the gas on medium flame now.
- Let it cook for 2-3 minutes stirring in between so that the corn does not stick to the pan.
- Add milk, sugar, and salt in the corn mixture and stir it for another 2 minutes.
- Keep stirring in between for another 2 minutes till all the milk gets evaporated.
- Cook till you get a nice creamy consistency and once you get the desired consistency Corn kees is now ready to serve.
- Garnish with some freshly grated coconut and finely chopped coriander.
