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. 

Nimona (Green Peas Curry)

          This is a traditional U.P. style green peas curry that is so simple to prepare and is just amazing. It is a pure vegetarian delight without any onion or garlic. But you may add them if preferred. This winter recipe is very popular in every household and the method along with the ingredients used, differs from one person to the other. 

          This yummy curry tastes good with fresh green peas, but frozen ones and dried ones can be  used if the former is unavailable. So go ahead and prepare this side dish and enjoy with rice or any Indian bread. So check out the step by step pictorial recipe to prepare this wholesome delicacy. 

• 1 cup green peas (I used frozen peas), ground coarsely
• 1/4 cup green peas, whole
• 1 potato, cut lengthwise
• 3 tbsp. mustard oil 
• 1 dry red chili
• 1-2 bay leaves
• 1 tsp. cumin seeds 
• 1/4 tsp. asafoetida
• 1 tsp. ginger, grated
• 1-2 green chilies, chopped
• handful of coriander leaves, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1 tsp. garam masala powder
• 1 tsp. roasted coriander powder
• 1-2 tomatoes, cut lengthwise
• 1 cup water
• 1 tsp. ghee (opt)

          Heat 1 tbsp. mustard oil and fry the potatoes till light brown in colour. Drain and keep aside. 

          Add 1 tbsp. oil in the same pan and sauté the ground green peas till the moisture evaporates. Keep aside.

          Heat remaining oil and temper with red chili, bay leaves, cumin seeds and asafoetida. Sauté for a few seconds.

          Add the ginger, green chilies and coriander leaves. Stir fry for a few seconds. Now add all the dry spices and give it a toss. 

          Add the tomatoes and the remaining whole green peas. Mix well and cook, covered till they turn soft. 

          Now time to add the sautéed green peas, fried potatoes and water. Give it a stir and simmer, covered for 4-5 minutes or till the gravy turns slightly thick. 

          When done, add ghee (opt) and switch off the flame. Transfer to a serving bowl and serve with hot steamed rice. jeera rice, paratha, poori, etc. for a nice healthy U.P. style meal. 

Note - 
1.  Generally ginger, garlic (if using), green chilies and fresh coriander are ground and used. But I opted for the grated / chopped ingredients for a different texture. 

2.  Water can be adjusted according to the consistency desired.

                                1 cup coarsely ground green peas & 1/4 cup whole peas.

                   Heat 1 tbsp. mustard oil & fry potatoes till light brown in colour. Drain 
                   and keep aside. 

                    Add 1 tbsp. oil in the same pan & sauté ground green peas till the moisture                                        evaporates. Keep aside.

                     Heat remaining oil & temper with red chili, bay leaves, cumin seeds & 
                     asafoetida. Sauté few seconds.

                     Add ginger, green chilies & coriander leaves. Stir fry for a few seconds.

                                 Now add all the dry spices & give it a toss. 

                  Add tomatoes & remaining whole green peas. Mix well & cook, covered 
                  till they turn soft. 

                  Add sautéed green peas, fried potatoes & water. Give it a stir & simmer,
                  covered for 4-5 minutes or till the gravy turns slightly thick. 

                                  When done, add ghee (opt) & switch off the flame. 

                  Serve with plain steamed rice. jeera rice, paratha, poori, etc. for a nice healthy 
                  U.P. style meal. 

Palak Dal Shorba (Spinach - Lentil soup)

          
               This is a very nutritious and a delicious soup made of spinach and lentils. As Palak and tuvar dal contains a lot of vitamins, iron, proteins and fibre, it is a very healthy option. Relish it with some bread sticks for a wholesome meal. Moreover, it is a great comfort meal during a cold winter night. 

• 2 cups, spinach, chopped
• 1/2 cup tuvar dal (split pigeon pea)
• 1 onion, chopped
• 1" ginger, chopped
• 2-3 garlic cloves, chopped
• 2 tbsp. olive oil
• salt to taste
• 1/4 tsp. turmeric powder
• 1 tsp. coriander-cumin powder
• 1/2 tsp. garam masala powder
• 1/2 tsp. red chili powder
• juice of 1/2 lime
• cheese to garnish (opt)

          

          Soak the dal for 30 minutes. Heat oil in a pan and sauté the onion, ginger and garlic till light brown.

          Add the coriander-cumin powder, turmeric powder, garam masala powder and red chili powder mixed with little water.

          Sauté for a few seconds. To it, add the dal, spinach, salt and 3 cups water. Pressure cook for 3 whistles. 

         When cool, blend in a mixer, add lime juice and heat through. Serve, garnished with some cheese on the top.