Bhutte ka kees

Name: Bhutte ka kees
Cuisine: Indian
Ingredients: 3 Large Corn Corbs; 1 Tablespoon cooking Oil; 1/4 Teaspoon Mustard seeds; 1/2 Teaspoon Cumin seeds; 1 Teaspoon Ginger grated; 1 Green Chilli; 5 Bay leaves chopped in small pieces; 1/4 Teaspoon Turmeric powder; 1/4 Teaspoon Kashmiri red chilli powder; 1/4 Teaspoon Coriander powder; 1 Pinch Asafoetida; 1/2 Cup hot Milk; As per taste Salt; For Garnishing-; 1 Tablespoon fresh green coriander; 1 Tablespoon Coconut grated

Sanju @COOK_2608S

Mumbai, Maharashtra, India

#goldenapron2
Week3
मध्य प्रदेश

Sanju @COOK_2608S

Mumbai, Maharashtra, India

#goldenapron2
Week3
मध्य प्रदेश

Saved

Ingredients

3Large Corn Corbs
1 Tablespooncooking Oil
1/4 TeaspoonMustard seeds
1/2 TeaspoonCumin seeds
1 TeaspoonGinger grated
1Green Chilli
5Bay leaves chopped in small pieces
1/4 TeaspoonTurmeric powder
1/4 TeaspoonKashmiri red chilli powder
1/4 TeaspoonCoriander powder
1 PinchAsafoetida
1/2 Cuphot Milk
As per taste Salt
For Garnishing-
1 Tablespoonfresh green coriander
1 TablespoonCoconut grated

Saved

Steps

1

Remove the husk from Corn Corbs, remove the corn kernels and coarsely grind them in a mixer grinder.
2

Heat oil in a wok, keep it in low flame to avoid burning of masala powder later, add mustard seeds after they crackle add cumin seeds and let them crackle too.
3

Add finely chopped ginger, green chilli, chopped curry leaves, next add turmeric powder, chilli powder and coriander powder. Mix well.
4

Now add grated corn kernels, mix it nicely and once done saute well for 3 minutes, add milk and mix again, season it with salt and cook for sometime.
5

Once it's looked cook, cover in lid for 10 minutes till mixture thickens and turn dry.
6

Spoon them in serving bowls, add some chopped coriander leaves, top with grated coconut and dash with lemon.