Just head out and you will find bhutte walas out there outside shopping malls, on the beaches, promenades, at exhibitions or at best just at the square near you selling masala corn on cob and you know its monsoon as you see the sparks and smoke rising forming clouds and hoards of individuals carrying masala corn on husked plates.
And while we all do so the indoris out there are enjoying their plate of bhutte ka kees and we here rely on recipes from cook books, internet, mother’s friend friend’s mother or any other sources we might know of.
This recipe is from a competition quite a few years back noted down from an auntie I don’t know if the trend is still going on but my city might still be holding corn inspired cooking competitions in monsoon.
It is a simple recipe for bhutte ka kees and it brings back the memory of my trip to Indore and the simple bhutte ka kees served on a dona garnished with freshly grated coconut (please don’t omit this very important step)
The best part I love is-for me it is similar in preparation to gajar ka halwa isn’t it? After all its nothing but a savory pudding right? The slow cooking till the fat separates, adding on the milk and letting it get amalgamated completely. Its an indulgence to cook it and what’s better no fuss about the ingredients minimalism is the code here. The melt in the mouth texture with those unattended pieces of corn here and there to add that lovely bite my mouths already watering .
If you get the desi corn do try and make it but I am going with the sweetcorn and obviously the spicy tadka on top is really necessary.
Corn as we know is the third most consumed cereal in the world and a staple in many countries . A good source of carbohydrates(the sweetness says it all) it is also abundant in minerals like potassium and magnesium and a good supplier of dietary fibre.
And yeah! Whats to worry even if you are not that into cooking bhutte ka kees, grating, cooking and waiting patiently. I understand. But at such moments straightaway head down to a beach near you and directly consume it from the cob and let the bhutte wala earn some as he painstakingly tends to the corn and smears it with his secret masala and lime juice . Just don’t forget to enjoy the post as you catalogue the recipe for will definitely make it the next time use .
Bhutte ka kees (Savoury corn pudding )
Ingredients
- 2 nos Sweet corn (grated)
- 6 tbsp Oil
- 1 tsp Cumin seeds
- 3 nos Green chillis (finely chopped)
- pinch Asafoetida
- 1/2 tsp Turmeric
- 250 ml Milk
- to taste Salt
- 1/2 nos Fresh coconut
- 1 bunch Coriander
- 2 tsp Sugar
- 2 nos Lemon juice
Instructions
- Start with grating the corn and the fresh coconut in two separate bowls.
- In a pan heat oil, crackle cumin seeds , some asafoetida, finely chopped green chillis and turmeric powder.
- Add the grated corn and cook it on a low flame till it is cooked and the oil comes out from the sides.
- At this stage add milk and stir continuously till all the milk has been soaked up and let it cook on a very low flame until the fat releases and the mixture again starts to leave the pan.
- Cook until the desired texture is achieved (I prefer it to be of dropping consistency not to set ) Adjust with salt ,sugar and lime juice .
- Mix some grated coconut and coriander leaves and also garnish with the same and serve with a wedge of lime.