Bhutte Ka Kees – Savory Corn Pudding – is a popular street food in the Indian state of Madhya Pradesh, especially in the largest city of Indore.
Madhya Pradesh has been nicknamed the Heart Of India, due to it’s central location. The state is located right in the middle of India. How about trying this delicious street food that represents The Heart Of India!
Happy Passover to all those who celebrate it! While Ashkinazi Jews won’t consume corn during Passover, Sephardic Jewish Law does not prohibit it. Try adding this delicious Indian side dish to your Passover meal for a change!!!
Google has really transformed our lives in so many ways – that it is now a verb. Think about it – when someone asks you a question and you don’t know the answer, what’s the first thing that comes to mind – “I’ll just google it.” Thanks to Google Translate any web page in any language can be translated which is how I was able to adapt this recipe for a Madhya Pradesh street food.
This comes from Malwa cuisine. Malwa is the volcanic upland areas of western Madhya Pradesh and southeastern Rajasthan. The distinct Malwa cuisine is influenced by Maharashtrian, Gujarati and Rajasthani cuisine. The people of this area are mostly vegetarians and eat many grains, particular to the area like tapu. Due to the dry climate of the region, their diet mostly consists of grains and legumes.
This is one of the most popular street food items in Indore, the largest city in Madhya Pradesh.
IN THE MAKING – HOW TO MAKE BHUTTE KA KEES – SAVORY CORN PUDDING
This makes a delicious summer snack, when corn is in season!
Bhutte Ka Kees – Savory Corn Pudding
- 4 corn cobs grated
- 1 cup milk
- 2 tablespoons coconut freshly grated (or frozen grated coconut, defrosted)
- 3 tablespoons cilantro finely chopped
- 2 tablespoons ghee
- 2 green chiles finely chopped
- 1 inch piece of ginger grated
- a pinch of asoefetida
- 1/2 teaspoon cumin seed
- 1/2 teaspoon mustard seed
- 1/4 teaspoon red chile pepper cayenne pepper
- 1/4 teaspoon ground turmeric
- 3/4 teaspoon salt
- 1/2 teaspoon sugar
- 1 teaspoon lemon juice
- 2 tablespoons dessicated coconut
- Grate the corn into a bowl, reserving all the liquid and the corn.
- Heat ghee. Add asoefetida, cumin seed, mustard seed.
- After they start to splutter, add chiles, ginger, turmeric, cayenne, salt, and corn. Cook for about 2 minutes.
- Add milk and sugar. Bring to a boil. Reduce to a simmer and cook for 10 minutes, stirring frequently.
- Add lemon juice, cilantro and freshly grated coconut. Cook for 2 more minutes.
- To serve, garnish with cilantro and dessicated coconut.
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