Bhutte ka Kees Indore Street Food Sanjeev Kapoor Khazana

Think Indori food and the Bhutte ka Kees is what comes to mind Grated corn cooked with spices and the special jeerawan masala is best served hot.

BHUTTE KA KEES

Ingredients

6 corn on the cobs (bhutta)
4-5 bsps oil
2 tsps cumin seeds
2 tsps fennel seeds
2 inch ginger, chopped
4 green chillies, chopped
1 tsp turmeric powder
1 cups milk
Salt to taste
2 tsps sugar
4 tbsps chopped fresh coriander leaves
Scraped fresh coconut to sprinkle
Jeerawan masala to sprinkle

Method

1. Grate corn on the cobs.
2. Heat oil in a non-stick pan. Add cumin seeds and once they start to change the colour, add fennel seeds, ginger, green chillies, and saut for 30 seconds.
3. Add turmeric powder, grated corn and mix well. Cook on low heat for 3-4 minutes.
4. Add milk and mix well. Cover and cook till the mixture is thick.
5. Transfer in earthenware serving bowl, sprinkle coconut and jeerawan masala on top and serve.

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