Bhutte Ka Kees (Street Food from Indore)

           

          Bhutte Ka Kees is a very popular street food from the city of Indore in Madhya Pradesh. The name literally translates to Grated Corn as the dish is prepared from tender sweet corn kernels that is grated and stir fried with few basic spices, herbs and milk. Hence it has sweet tangy and spicy flavors.

           It is a perfect winter snack, best enjoyed, garnished with lime juice, coriander leaves and fresh coriander leaves. You can also relish it for breakfast. It is a very simple and an easy dish to prepare. This recipe is a pure vegetarian dish without any onion or garlic in it. So check out the step by step pictorial recipe to prepare this yummy and a wholesome dish. 

• 1 cup sweet corn, grated
• 2-3 tbsp. ghee
• 1 tsp. cumin seeds
• 1/2 tsp. mustard seeds
• pinch of asafoetida
• 1 tbsp. ginger, grated
• 2 green chilies, chopped
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1/2 cup milk 
• 1 tsp. salt or to taste
• 1 tsp. lime juice
• 2 tbsp. coriander leaves, chopped
• 1 tbsp. fresh coconut, grated

          Heat ghee in a pan and temper with mustard seeds, cumin seeds and asafoetida. Sauté for a few seconds. 

          Add the ginger, green chilies, red chili powder and turmeric powder. Sauté for a minute. Now add the grated sweet corn and continue to sauté till all the moisture is evaporated.

          Time to add the milk and salt to taste. Cover and cook on a low flame till the ghee starts to leave the sides of the pan. 

          When done, switch off the flame and add the lemon juice. Serve, garnished with coriander leaves and fresh grated coconut. 

                                   The grated corn.

                         Heat ghee in a pan & temper with mustard seeds, cumin seeds and 

                         asafoetida. Sauté for a few seconds. 

                                 Add the ginger, green chilies, 

                                  red chili powder & turmeric powder. Sauté for a minute. 

                       Add the grated sweet corn & sauté till all the moisture is evaporated.

                        Add the milk & salt to taste. Cover & cook on a low flame till the ghee 

                        starts to leave the sides of the pan. 

                                   When done, switch off the flame & add the lemon juice. 

                             Serve, garnished with coriander leaves & fresh grated coconut. 

Sweet Corn Paturi (Corn cooked in Banana Leaf - Bong style)

 

          Paturi is a traditional Bengali style of steam cooking in a banana leaf. Generally fish is cooked in a paturi style, but let me share a vegetarian version of paturi made with sweet corn. It is an extremely easy, simple and an unique recipe that is so yummy and goes well with hot steamed rice. 

          This is a perfect weekend lunch with your loved ones. A drizzle of some extra mustard oil to the end product enhances the flavor of the dish. So do give it a try by following a step by step pictorial recipe to prepare this divine Bong delicacy. 

           In fact, Paturi is an age-old recipe which is not much heard of. But such dishes are still prepared in few Bengali homes. Besides steaming, it can also be pan fried. This is the latter method. 

          Another way of cooking is just dip the parcels in a pot of rice that is being cooked. This is how our grandmothers use to traditionally make paturi. 

          Sometimes it is also cooked, wrapped in pumpkin leaves that is simply out of this world. You need to try to believe it.

• 200 gms. sweet corn, coarsely ground
• 2 tbsp. fresh grated coconut 
• 2 tbsp. mustard paste
• 2 green chilies, chopped
• 2 tbsp. yoghurt
• salt to taste 
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili flakes
• 2 tbsp. coriander leaves, chopped
• 1-2 tbsp. mustard oil
• few extra fresh green chilies 
• banana leaves as required

           To the ground sweet corn, add mustard paste, green chilies, coconut, yoghurt, salt, turmeric powder, red chili flakes, 1 tbsp. mustard oil and chopped coriander leaves. Combine everything well.

           Heat a tawa and place the banana leaves on them for a few seconds on both sides. This will help it to become more pliable so that it can be easily folded without breaking. 

          Place a little of the corn mix in the centre along with a green chili over it. Fold it and securely tie with a string. Do the same with rest of the corn mix.

          Heat remaining oil in a pan and gently place all the folded banana leaf parcels. Cover and cook for 8-10 minutes on both sides. Enjoy with hot steamed rice. 

                                  Ground sweet corn.

                      Add mustard paste, green chilies, coconut, yoghurt, salt, turmeric powder, 

                      1 tbsp. mustard oil, red chili flakes and chopped coriander leaves.

                                   Combine everything well.

                         Place a little of the corn mix in the centre along with a green chili over it. 

                             Fold it & tie with a string. Do the same with rest of the corn mix.

                      Heat remaining oil in a pan & gently place all the banana leaf parcels.

                      Cover & cook for 8-10 minutes on both sides. 

                                   Enjoy with hot steamed rice.