Think Indori food and the Bhutte ka Kees is what enters your mind … Grated corn cooked with spices and the special 'jeerawan' masala is best served hot.

BHUTTE KA KEES

Components

6 corn on the cobs (bhutta).
4-5 bsps oil.
2 tsps cumin seeds.
2 tsps fennel seeds.
2 inch ginger, sliced.
4 green chillies, sliced.
1 tsp turmeric powder.
1 1/2 cups milk.
Salt to taste.
2 tsps sugar.
4 tablespoons sliced fresh coriander leaves.
Scraped fresh coconut to sprinkle.
Jeerawan masala to spray.

Approach.

1. Grate corn on the cobs.
2. Heat oil in a non-stick pan. Include cumin seeds and as soon as they start to alter the colour, add fennel seeds, ginger, green chillies, and sauté for 30 seconds.
3. Include turmeric powder, grated corn and blend well. Prepare on low heat for 3-4 minutes.
4. Add milk and blend well. Cover and cook till the mix is thick.
5. Transfer in earthenware serving bowl, sprinkle coconut and jeerawan masala on the top and serve.

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