Madhya Pradesh

Bhutte ka kees

Name: Bhutte ka kees
Total time: 30 min
Yield: 4 servings
Cuisine: Malwi
Ingredients: 4 large cobs grated (about 2 1/2 cups) sweet corn kernels (corn kernels); 1 cup milk; 2 tbsp ghee; 1 tsp mustard seeds; 1/2 tsp cumin seeds; a pinch asafoetida; 2 finely chopped green chilli; a pinch turmeric (ground turmeric); 1 tsp (skip if using sweet corn) sugar; Salt, to taste; 2 tsp lemon juice; 2 tbsp fresh grated coconut; a handful chopped coriander leaves (cilantro)

Grated corn simmered in milk and spices. Indore's way of making corn creamy without any cream.

30 minTime

7 gProtein each

mildSpice

Indore's night market corn3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

234kcalsame

7 gproteinsame

4 gfibresame

30minutessame

Per serving, worked out from the ingredient table.

Ingredients

Sweet corn kernels (corn kernels)4 large cobs, grated (about 2 1/2 cups)

Milk1 cup

Ghee2 tbsp

Mustard seeds1 tsp

Cumin seeds½ tsp

Asafoetidaa pinch

Green chilli2, finely chopped

Turmeric (ground turmeric)a pinch

Sugar1 tsp (skip if using sweet corn)

Saltto taste

Lemon juice2 tsp

Fresh grated coconut2 tbsp

Coriander leaves (cilantro)a handful, chopped

Method

4 steps

1Grate the corn off the cobs on the large holes of a box grater.
2Heat the ghee, crackle the mustard and cumin, add the asafoetida, chilli and turmeric, then the grated corn. Cook, stirring, for 5 minutes.
3Add the milk, salt and sugar. Cook on low, stirring often, until the milk is absorbed.
4Take it off the heat, stir in the lemon juice and top with coconut and coriander. Serve hot.

Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Madhya Pradesh

Bhutte ka kees

Grated corn simmered in milk and spices. Indore's way of making corn creamy without any cream.

30 minTime

7 gProtein each

mildSpice

Indore's night market corn3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

234kcalsame

7 gproteinsame

4 gfibresame

30minutessame

Per serving, worked out from the ingredient table.

Ingredients

Sweet corn kernels (corn kernels)4 large cobs, grated (about 2 1/2 cups)

Milk1 cup

Ghee2 tbsp

Mustard seeds1 tsp

Cumin seeds½ tsp

Asafoetidaa pinch

Green chilli2, finely chopped

Turmeric (ground turmeric)a pinch

Sugar1 tsp (skip if using sweet corn)

Saltto taste

Lemon juice2 tsp

Fresh grated coconut2 tbsp

Coriander leaves (cilantro)a handful, chopped

Method

4 steps

1Grate the corn off the cobs on the large holes of a box grater.
2Heat the ghee, crackle the mustard and cumin, add the asafoetida, chilli and turmeric, then the grated corn. Cook, stirring, for 5 minutes.
3Add the milk, salt and sugar. Cook on low, stirring often, until the milk is absorbed.
4Take it off the heat, stir in the lemon juice and top with coconut and coriander. Serve hot.

Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Bhutte ka kees

Make it your way

Ingredients

Method

Bhutte ka kees

Make it your way

Ingredients

Method

Make it a meal