Corn kees (Bhutte ki kees)

 This is a yummy street food of Indore. The moment I tasted it, I was hooked. Thought it must be so complicated to make at home, but a friend told it is just like making uppittu. So, here’s how to prepare this awesome dish. This serves as a snack and a breakfast dish. 

Ingredients

2 ½ cups separated corn kernels

1 ½ cups milk

1 tbsp oil

1/3 tsp mustard seeds

1/3 tsp cumin seeds (jeera)

A pinch of asafoetida

¼ tsp cut ginger

1 green chilli cut

A few curry leaves

1/3 tsp turmeric powder

1/3 tsp red chilli powder

1 tsp coriander powder

Salt to taste

¾ tsp sugar

1 tbsp cut coriander leaves to garnish

1 tbsp grated coconut to garnish (optional)

Instruction

-          Grind the corn kernels

-          Heat oil in a pan, add mustard seeds. When they splutter, add cumin seeds, asafoetida, curry leaves, and cut ginger and green chilli.

-          Stir for a while, now add turmeric powder, red chilli powder and coriander powder. Mix well and add the ground corn kernels.

-          Stir for a few seconds and add milk. Mix well, cover and cook on low flame, stirring in between.

-          Add salt and sugar and let it become thick.

-          Remove from fire and serve hot, garnished with cut coriander leaves and grated coconut (optional)