Thursday, 2 April 2020

B for Bhutte Ka Kees - From MP

So the second with B. There are lots of  finger licking Regional Dishes with B. 

Bati Chokha as termed in UP ,  is originally called Litti Bharta and has its origin from Bihar. This is perhaps most famous and I would discuss more under L. 

Bise Bele Bhaat  is  a spicy, rice-based, lentil mixed meal from Karnataka is another worth a mention.

Biryani is another world famous delicacy and has different flavours from different parts of India. Moradabadi Biryani would be different from Hyderabadi and so on. 

Bajre ki Khichri is yet another light luncheon which is healthy and is from Haryana. 

But here I will talk about Bhutte ka Kees - A  tea time snack from MP. 

It is easy to cook and a famous street food in Indore. 
The dish is basically a coarse paste of corn (Bhutta) , cooked with ginger, green chillies and common spices as per taste. Many videos & recipe are available on the net that would make the cooking easy. Just for recap , here goes the recipe:

Corn : 1 cup / Full corn -3
Milk - 1 cup
Garnish / Herbs : Coriander leaves, Green Chilli , Grated fresh Coconut & Lemon Juice
Spices : Turmeric Powder, Asafoetida, cumin and mustard seeds 
Oil for frying, Salt & Sugar

Recipe :
Grate the corn from the full corn and add some milk and make paste. ( Alternatively sweet corn can be used by pressure cooking and making a coarse paste in mixer with some milk).  

Heat ghee in a wok, add asafoetida, cumin seeds and mustard seeds and let them crackle.  Add grated or finely chopped ginger & green chillies. Add turmeric powder, and salt and stir for a minute on medium flame, Add the paste of corn. and Cook for  a few minutes stirring continuously . Add red chilli powder towards the end saute. Add a cup of milk and a tsp of sugar. Cook for 4 to 5 minutes .

Remove from flame and add lemon juice and garnish with coriander leaves and grated fresh coconut. Serve hot.

Enjoy with Tea.

Aditya Sinha

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