Madhya Pradesh x France

Bhutte ka kees gratin

Name: Bhutte ka kees gratin
Total time: 50 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 4 cobs grated (about 3 cups) sweet corn kernels (corn kernels); 2 tbsp ghee; 1/2 tsp mustard seeds; 1/2 tsp cumin seeds; a pinch asafoetida; 1 inch grated ginger; 2 finely chopped green chilli; 1/4 tsp turmeric (ground turmeric); 1 cup milk; 1 tsp sugar; Salt, to taste; 2 tsp lemon juice; 2 tbsp fresh grated coconut; a handful chopped coriander leaves (cilantro); 1/2 cup grated cheddar cheese; 3 tbsp breadcrumbs; 2 tsp melted butter

Indore's creamy grated corn, tucked under a golden cheese crust. Street food in its Sunday best.

50 minTime

10 gProtein each

mediumSpice

Indore's grated corn3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

321kcalsame

10 gproteinsame

4 gfibresame

50minutessame

Per serving, worked out from the ingredient table.

Ingredients

Sweet corn kernels (corn kernels)4 cobs, grated (about 3 cups)

Ghee2 tbsp

Mustard seeds½ tsp

Cumin seeds½ tsp

Asafoetidaa pinch

Ginger2.5 cm, grated

Green chilli2, finely chopped

Turmeric (ground turmeric)¼ tsp

Milk1 cup

Sugar1 tsp

Saltto taste

Lemon juice2 tsp

Fresh grated coconut2 tbsp

Coriander leaves (cilantro)a handful, chopped

Cheddar cheese½ cup, grated

Breadcrumbs3 tbsp

Butter2 tsp, melted

Method

5 steps

1Grate the corn off the cobs on the coarse side of a box grater. If using frozen kernels, pulse them in a mixer.
2Heat the ghee. Add mustard, cumin, asafoetida, ginger and chilli, then the corn and turmeric. Stir 6 to 7 minutes.
3Pour in the milk and cook, stirring often, for 10 to 12 minutes.
4Add sugar, salt, lemon juice, coconut and coriander. Heat the oven to 200°C.
5Spread into a small baking dish. Top with cheddar and the crumbs mixed with melted butter. Bake 15 minutes.

Serve it like this

Bring the dish to the table still bubbling, with a squeeze of lemon and coriander scattered over the crust.

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

Madhya Pradesh x France

Bhutte ka kees gratin

Indore's creamy grated corn, tucked under a golden cheese crust. Street food in its Sunday best.

50 minTime

10 gProtein each

mediumSpice

Indore's grated corn3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

321kcalsame

10 gproteinsame

4 gfibresame

50minutessame

Per serving, worked out from the ingredient table.

Ingredients

Sweet corn kernels (corn kernels)4 cobs, grated (about 3 cups)

Ghee2 tbsp

Mustard seeds½ tsp

Cumin seeds½ tsp

Asafoetidaa pinch

Ginger2.5 cm, grated

Green chilli2, finely chopped

Turmeric (ground turmeric)¼ tsp

Milk1 cup

Sugar1 tsp

Saltto taste

Lemon juice2 tsp

Fresh grated coconut2 tbsp

Coriander leaves (cilantro)a handful, chopped

Cheddar cheese½ cup, grated

Breadcrumbs3 tbsp

Butter2 tsp, melted

Method

5 steps

1Grate the corn off the cobs on the coarse side of a box grater. If using frozen kernels, pulse them in a mixer.
2Heat the ghee. Add mustard, cumin, asafoetida, ginger and chilli, then the corn and turmeric. Stir 6 to 7 minutes.
3Pour in the milk and cook, stirring often, for 10 to 12 minutes.
4Add sugar, salt, lemon juice, coconut and coriander. Heat the oven to 200°C.
5Spread into a small baking dish. Top with cheddar and the crumbs mixed with melted butter. Bake 15 minutes.

Serve it like this

Bring the dish to the table still bubbling, with a squeeze of lemon and coriander scattered over the crust.

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

Bhutte ka kees gratin

Make it your way

Ingredients

Method

Bhutte ka kees gratin

Make it your way

Ingredients

Method

Make it a meal