This time I choose the cooking with corn theme under BM#35. For this theme, first I choose butte ki kees recipe which is cooked with spices and milk prepared beautiful creamy savory dish. It’s a speciality of Indore city, popular as street food. This recipe is simple and interesting which I had never tasted before. For this recipe, you can use sweet kernels or cobs, grind them with ginger, chili and cumin and sauté with milk and spices until to dry form.
Preparation Time: 15 Minutes Cooking Time: 20 Minutes Servings: 4 Category: Street Food
Ingredients: 2 Cup Sweet Corn Kernels 1/2 Cup Milk 1 Tsp. Ginger, chopped 1 Green Chili 1/2 Tsp. Cumin Seeds 1/2 Tsp. Turmeric Powder 1/2 Tsp. Coriander Powder Salt to taste 1 Tsp. Sugar 1 Tbsp. Oil 1/2 Tsp. Mustard Seeds 5-6 Curry Leaves Pinch of Asafoetida Green Coriander, for garnishing 2 Tsp. Lemon Juice Coconut Flakes, optional
Instructions: Grind the sweet corns, ginger, green chili and cumin seeds together coarsely and keep aside in separate bowl. Heat the oil in pan, add mustard seeds, asafoetida and curry leaves. When they starts splutter, add turmeric powder and coriander powder and stir two seconds. Add corn paste and cook for 5 minutes until to moist evaporates. Add the milk slowly, stir continuously and cook on simmer flame until to cook. Add salt, sugar and lemon juice and mix it again. Serve hot and garnish with coriander leaves and coconut flakes.
Tags: how to cook bhutte ki kees, indore speciality bhutte ki kees, street food recipes, sweet corn recipes, bhutte ki recipes, golden corn stir fry, indore speciality, Blogging Marathon page for the other Blogging Marathoners doing BM#35
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