Bhutte ka Kees Recipe| Indore street food recipe.

Delicious Indore street food made with Corn, Milk, spices and garnish with coconut. Since the Monsoon season is here, Corn aka bhutta is available in the market. This season calls for Garma Garam Bhutta with some lemon juice, salt, and black pepper sprinkled at the top. Ah! What relish!

Bhutte ka Kees is a delicious, healthy, and super yummy street food that is very popular in Indore and Bhopal. I tried this recipe for the first time when I got married in Bhopal. Here we make Bhutte ki Kachori, which is another famous recipe.

Bhutte ka Kees is nothing but grated Corn, cooked in milk, masalas. Imagine, it’s raining outside and you are enjoying a big bowl of piping hot Bhutte ka, Kees, ah! heavenly!

Ideally, desi bhutta or corn is used in making Bhutte ka Kees and not the American Corn. The reason behind this is, American Corn is soft and it is difficult to grate them. Desi bhutta is readily available in this season which makes this recipe perfect to try this Monsoon.

I have used the desi ones, these were neither too soft like the American Corn nor too hard that it is difficult to grate. Instead of grating the corn, I took a short cut/kitchen hack of taking out the Corn kernels and then blending it in a mixer.

Few more easy recipes that are perfect for Monsoons:

• Paneer Makhmali Kebabs
• Corn Chaat
• Canapes Chaat
• Paneer Zingy Parcel
• Paneer Pakoras

Looking for a detailed recipe with proper pictures. Here’s a detailed recipe by vegrecipesofindia.

Jotting down list of products which I have used in this recipe. This might be useful to you.

American Sweet Corn (in case corn is not available)

Deep bottom kadhai.

Serve it in natural and eco-friendly disposable bowl.

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Bhutte ka Kees | Indore street food recipe

Bhutte ka Kees is a popular Indore street food recipe that is made using grated corn which is then cooked in milk and spices. It's a blend of sweet and savory flavor and tastes absolutely yummy.

Course

appetizer

Cuisine

indian, indian north indian

Prep Time

10 minutes

Cook Time

15 minutes

Servings

bowls

Ingredients

• 2 number Corn Cobs I have used the desi corn, you can use American corn too.
• 1/2 cup milk
• 2 number Green Chillies Finely chopped
• 1 teaspoon Oil
• 1/4 teaspoon Mustard seeds
• 1/2 teaspoon Cumin seeds
• 1/4 teaspoon Haldi
• 1/2 teaspoon Lal Mirch powder
• a pinch garam masala
• 1/2 teaspoon sugar
• 1/2 teaspoon lemon juice
• to taste Salt
• coriander leaves for garnish
• grated coconut for garnish

Course appetizer Cuisine indian, indian north indian Prep Time 10 minutes Cook Time 15 minutes Servings bowls Ingredients 2 number Corn Cobs I have used the desi corn, you can use American corn too. 1/2 cup milk 2 number Green Chillies Finely chopped 1 teaspoon Oil 1/4 teaspoon Mustard seeds 1/2 teaspoon Cumin seeds 1/4 teaspoon Haldi 1/2 teaspoon Lal Mirch powder a pinch garam masala 1/2 teaspoon sugar 1/2 teaspoon lemon juice to taste Salt coriander leaves for garnish grated coconut for garnish

Instructions

1. Grate or grind the corn into a coarse paste and set aside. I have grinded it in a mixer jar. You can grate it using a grater.
2. Heat oil in a deep bottom pan or a kadhai. Add rai, jeera, and chopped green chilies. Sauté till it starts to crackle.
3. Now add grated bhutte/corn and sauté for 2-3 mins on low flame. Keep stirring in between as it tends to stick to the pan.
4. Now add milk and cook it on a low flame for another 3-4 minutes. Cover the lid and let it cook. The milk and corn will start cooking together and the mixture will get thicken.
5. Now add haldi, lal mirch, garam masala, salt, sugar and lemon juice. Taste the mixture at this stage. You can adjust the taste. It should taste khatta-meetha.
6. Cook it for another minute and switch off the gas. Garnish with chopped coriander leaves and grated coconut.
7. Serve it immediately.

   

Recipe Notes

• Instead of milk, water can be added too.
• Adjust the spiciness according to your taste.
• You can avoid sugar if using American sweet corn.

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