Bhutte Ka Kees

History:

Bhutte Ka Kees is a delightful and traditional dish from the Indian state of Madhya Pradesh. This dish celebrates the flavors of fresh corn, a staple crop in the region, and combines it with a medley of spices to create a delicious and satisfying snack or side dish.

The history of Bhutte Ka Kees is deeply rooted in the agrarian culture of Madhya Pradesh, where corn (known as "bhutta" or "makka") has been cultivated for centuries. It's a dish that reflects the resourcefulness of the people, as it transforms this humble ingredient into a flavorful and nutritious delight.

Bhutte Ka Kees has found its way into home kitchens, street food stalls, and restaurant menus across Madhya Pradesh and neighboring states. It's celebrated for its simplicity, regional charm, and the use of locally available ingredients.

Recipe: Bhutte Ka Kees

Ingredients:

• 2 cups fresh corn kernels (from 2-3 corn cobs)
• 2 tablespoons vegetable oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon asafoetida (hing)
• 1 teaspoon ginger-garlic paste
• 2 green chilies, finely chopped (adjust to taste)
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste)
• Salt to taste
• 1/2 cup milk
• 2 tablespoons fresh cream (optional)
• Fresh coriander leaves, chopped, for garnish
• Lemon wedges, for serving

Instructions:

1. Grate the fresh corn kernels using a grater or blend them briefly in a food processor. You should have a coarse paste.

2. In a large skillet or frying pan, heat vegetable oil over medium heat.

3. Add mustard seeds and cumin seeds. Allow them to splutter.

   
   
   

4. Stir in asafoetida and ginger-garlic paste. Sauté for a minute until fragrant.

5. Add finely chopped green chilies and sauté for another minute.

6. Add the grated corn and mix well with the spices. Cook for about 5-7 minutes, stirring occasionally, until the corn cooks and changes color.

7. Sprinkle turmeric powder, red chili powder, and salt over the corn mixture. Mix well to coat the corn with the spices.

8. Pour in the milk and simmer for another 5-7 minutes until the mixture thickens and the flavors meld.

9. If using fresh cream, add it at this stage and stir it in for added richness and creaminess.

Serving:

1. Garnish Bhutte Ka Kees with chopped fresh coriander leaves.

2. Serve hot with lemon wedges on the side.

Enjoy the flavors of Bhutte Ka Kees, a delicious and comforting dish from Madhya Pradesh that celebrates the goodness of fresh corn!