Bhutte Ka Kees Recipe

Name: Bhutte Ka Kees
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: west indian
Ingredients: 10 g · Coriander leaves; 2 g · Cumin seeds; 10 pieces · Curry leaves; 350 g · Fresh corn kernels; 20 g · Freshly grated coconut; 20 g · Ghee; 2 pieces · Green chilli; 10 ml · Lemon juice; 200 ml · Milk; 2 g · Mustard seeds; Salt; 5 g · Sugar; 2 g · Turmeric powder

Ingredients

2 servings

Contains: dairy

Coriander leaves
10 g
Cumin seeds
2 g
Curry leaves
10 pc
Fresh corn kernels
350 g
Freshly grated coconut
20 g
Ghee
20 g
Green chilli
2 pc
Lemon juice
10 ml
Milk
200 ml
Mustard seeds
2 g
Salt
to taste
Sugar
5 g
Turmeric powder
2 g

Flavor profile

Spice

Sweetness

Richness

Method

1Grate the fresh corn kernels off the cobs into a coarse pulp.
2Heat ghee and crackle mustard and cumin seeds with green chilli and curry leaves.
3Add turmeric, then the grated corn and saute for five minutes.
4Pour in the milk and cook, stirring, until the corn softens and thickens.
5Season with salt and a little sugar.
6Cook down until creamy and almost dry.
7Finish with grated coconut, coriander and a squeeze of lemon and serve warm.