Bhutte ka Kees is abundantly available is the streets of Indore especially in the season of corn. It is served warm with a garnish of coconut and coriander and lemon squeezed over it.
2 Corn on the Cobs (I used sweet corn)
1/2 cup Milk
2 Green Chillies
1/2 tsp Grated Ginger
1/2 tsp Mustard Seeds
1/2 tsp Cumin Seeds
1/4 tsp Turmeric Powder
A big pinch of Hing / Asafoetida
2 tbsp Oil
2 tbsp Fresh Grated Coconut for garnishing
Chopped cilantro /Coriander leaves for garnishing
Salt to taste
Juice of half a lemon
Grate corn into a coarse paste .
Heat oil in a heavy bottomed pan.
Add the mustard seeds and cumin seeds and let them splutter.
Then add the hing, finely chopped green chillies and grated ginger and stir for a few seconds.
Now add the grated corn and turmeric powder and mix well .
Fry until the color changes slightly.
Now add the milk to it and combine well.
Cover the pan with a lid and let it cook on a low flame.
Cook until all the milk evaporates and the mixture thickens.
Add the salt to it and mix well.
Turn off the flame and add the lemon juice and coriander leaves. Mix well
Garnish with grated coconut, coriander leaves and lemon wedges.
Serve hot as a snack or a side .