Monsoon Special Corn Recipe: Today we are telling you the recipe of Indore’s very famous Bhutte Ka Kiss. This is a very simple and quick recipe and its taste is amazing. Bhutte Ka Kees is a popular and delicious street food snack of Indore. It is prepared from fresh and soft corn kernels, which are first grated and then seasoned with some basic spices.

Bhutta means corn and kis means grated. Kis in Marathi means grated. Therefore, the name of this recipe has been named Bhutte Ka Kees by combining Hindi and Marathi.

It is best to use local maize for this recipe. But you can also use sweet corn. It tastes delicious as an evening snack in the rains or winters. While serving, do not forget to add some lemon juice and chopped coriander on top.

Bhutta ka Kees is a filling snack. It keeps you from feeling hungry for a long time. This recipe is made without onion and garlic.

Corn Keese (Photo.Social Media)

Ingredients for making Corn Cheese

• corn
• Mustard or Mustard
• Cumin
• Ginger
• Green chilly
• Curry leaf
• turmeric powder

Corn Keese (Photo.Social Media)

• chilli powder
• coriander powder
• Milk
• Salt
• Sugar
• Lemon
• green coriander
• coconut (grated)

How to make Corn Cheese

• Peel and clean three large to medium-sized corns of corn. You can use desi maize or sweet maize.
• Now using a grater, grate the corn kernels carefully. Grate only the corn kernels, discarding the hard part in the middle. If you want, you can cut the corn kernels with a knife and then grind them coarsely in a mixer or grinder.
• Heat 1 tablespoon oil in a kadhai or pan. Keep the flame low and add ¼ tsp mustard seeds and let them crackle. Then add ½ teaspoon cumin seeds and let it crackle.

• Then add 1 teaspoon finely chopped ginger, 1 green chilli and 4 to 5 curry leaves. Mix well. If you like it spicier, increase the quantity of green chillies.
• After this add ¼ tsp turmeric powder, ¼ tsp Kashmiri red chilli powder, a pinch of asafoetida, ¼ tsp coriander powder. Mix well. Take care that the spices do not burn, so keep the flame low.
• Then add grated corn and its milk. Mix well and start frying the corn mixture on low flame. Keep stirring in between.
• Then add half cup milk in it. If you want, you can also add half a cup of water instead of milk. Adding milk makes the taste more creamy.
• Add salt as per taste. Mix again. If you want, you can also add some sugar. Cover the pan with a lid and cook on low flame until the corn mixture thickens.

Corn Keese (Photo.Social Media)

• If you are using desi corn then you can add ¼ to ½ teaspoon sugar or sugar as per your choice. It is not necessary to add sugar for sweet corn. At intervals of 3 to 4 minutes, check the corn mixture and give it a stir. Cover and cook again on low flame.
• Cook on low flame for 10 to 11 minutes until the mixture thickens and dries slightly. Then turn off the flame. The mixture will thicken further as it cools.
• Add finely chopped green coriander to it. Add some lemon juice to add slight sourness and add grated coconut on top and serve hot.