Bhutte ka Kees
This Bhutte ka Kees is a lively, spiced sweet corn porridge that makes a great snack for these cold (or hot)days.
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.