Bhutte ka Kees is a savory sweet corn porridge that has amazing flavors thanks to the combination of sweetness from the corn and savory flavors from the spices. It is the perfect snack to savor on during these cold and rainy months wherever you are. It is easy to make, flavorful and just a delicious way to use up any sweet corn you have.
Corn is such a versatile ingredient and an year round favorite in our house. We love Cowboy Casserole, Zucchini Fritters with Corn, Black Bean and Corn Salad, Creamy Corn Pasta with Leeks and Jalapeños, Hara Bhara Kabab.
More about Bhutte ka Kees
"Bhutta" refers to corn in multiple Indian languages. "Kees" means grated and so in turn the name literally translates to grated corn. This is a popular snack from the central Indian city of Indore which is well known for its snacks. The grated fresh corn is sautéed in some spices until cooked and then topped with fresh cilantro and coconut.
This dish comes together in less than 10 minutes, so make sure all the ingredients are ready to go before you start cooking. It makes an excellent snack or appetizer during these cold winter months.
List of Ingredients
Sweet Corn - I used fresh sweet corn on the cob and grated it down on a box grater. If corn is not in season, use can frozen corn kernels or canned corn as well.
For canned corn, make sure you drain it and keep aside. For the frozen corn, let it thaw completely and drain any liquid. Place in a food processor and pulse a few times until most of the corn has been macerated. You can also do this in a large mortar and pestle.
For tempering - We will need black mustard seeds, cumin seed, curry leaves, fresh grated ginger, green chilis. These will be tempered in hot oil until lightly browned.
Plant based milk - I used soy milk but you can oat or even coconut milk. It is used to add creaminess and thin out the corn while cooking.
Turmeric Powder - De rigeur in most Indian dishes. It also a bright yellow tinge to the dish.
Ghee/Oil - This is used for tempering. Use a neutral oil or coconut oil. If you are okay with dairy, use ghee. '
Cilantro and Freshly Grated Coconut - This is used for topping. If you dont have fresh coconut, use warmed up frozen grated coconut. You can also grate or finely chop unsweetened coconut chips to use as topping.
How to store or freeze
If(that is a big if) you have any leftovers, place in an airtight container and store in the refrigerator 3-5 days. Coconut goes bad easily especially in warm climates and hence would recommend enjoying the dish the day it is cooked. If preparing ahead of time, make it the day before and warm it up before serving. Top with fresh cilantro and coconut just before serving.
Bhutte ka Kees freezes well. Again don't add the toppings to the Kees that you plan to put away. Freeze in an suitable container. To serve, let it thaw overnight in the refrigerator. Warm it in the microwave or heat gently over the stove top until just warm. You can add a couple of spoons of plant based milk/water while heating if it is too thick.
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Recipe
Bhutte ka Kees
Equipment
- 1 Box Grater
Ingredients
- 4 ears Fresh Corn on the Cob sub with 2 cups of frozen or canned corn
- 1 ½ teaspoon Cumin Seeds
- 1 teaspoon Black Mustard Seeds
- 1 sprig Fresh Curry Leaves around 10 leaves, washed and pat dried
- 1 inch Fresh or Frozen Ginger finely chopped
- 1-2 Green Chilis stalk removed and finely chopped
- ¼ teaspoon Turmeric Powder
- ½ cup Plant Based Milk
- 3-4 stalks Fresh Cilantro/Coriander Leaves finely chopped
- 2-3 tablespoon Grated Fresh Coconut
- 2 tablespoon Lemon Juice optional
- 1 tablespoon Cooking Oil
- Salt to taste
Instructions
- Grate the washed and husked sweet corn using a box grater in a wide pan or plate. Don't discard the juice the corn releases while grating. Keep aside.
- Heat a 12" inch steel or non-stick skillet. Add the oil or ghee. After 15 seconds, add the black mustard and cumin seeds. In a few seconds, you will start to see the mustard seeds move around. At this point add the green chilis, curry leaves, ginger. Saute and let it cook for 30 seconds.
- Now reduce the heat a little and slowly add the grated corn along with the corn milk. Mix wel. Add the plant milk, turmeric, salt and mix well to incorporate. Keep stirring else the corn mixture will catch on the pan. In a 2-3 minutes, you should see the porridge thicken. You can add a little more milk or water to thin it.
- After a minute, turn off the heat and transfer the bhutta in to serving bowls. Top with lemon juice, chopped cilantro and freshly grated coconut. Serve hot.
Notes
- If you dont have fresh coconut, use frozen grated coconut. Heat it in the microwave often for a few seconds until warm before using.
- Substitute green chili with jalapeño, Serrano or Anaheim chilis. You can remove the seeds if you want to keep the heat low.
- If using frozen corn, make sure it is fully thawed. If using canned corn, drain the corn before using. Do not used creamed corn. You can use a food processor, hand blender or even a large mortal and pestle(although it will be messy) to macerate the corn.
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