Steps to Make Favorite Bhutte ka Kees (fresh sweet corn grits)

Hey everyone, it’s John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, bhutte ka kees (fresh sweet corn grits). It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Bhutte ka Kees (fresh sweet corn grits) is one of the most favored of current trending meals in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. Bhutte ka Kees (fresh sweet corn grits) is something which I’ve loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can cook bhutte ka kees (fresh sweet corn grits) using 13 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Bhutte ka Kees

(fresh sweet corn grits):

1. Take 2 Sweet Corn Cobs peeled
2. Get 1/2 cup Milk
3. Prepare 2 Green Chillies
4. Prepare 1/2 tsp Grated Ginger
5. Take 1/2 tsp Mustard Seeds
6. Prepare 1/2 tsp Cumin Seeds
7. Prepare 1/4 tsp Turmeric Powder
8. Make ready 1 big pinch of asafoetida/hing
9. Make ready 2 Tb oil
10. Make ready 2 Tb freshly grated coconut
11. Get handful chopped coriander leaves
12. Take to taste salt
13. Get juice of half lemon

Steps to make Bhutte ka Kees

(fresh sweet corn grits):

1. Grate or grind the corn into a coarse paste and set aside.
2. Heat oil in a heavy bottomed pan. Add the mustard seeds and cumin seeds and let them splutter.
3. Then add the asafoetida/Hing,finely chopped green chillies and grated ginger and stir for a few seconds.
4. Now add the grated corn and turmeric powder and mix
5. Fry until the color changes slightly.
6. Now add the milk to it and combine well.
7. Cover the pan with a lid and let it cook on a low flame
8. Cook until all the milk evaporates and the mixture thickens.
9. Add the salt to it and mix well.
10. Turn off the flame and add the lemon juice and coriander leaves. Mix well
11. Garnish with grated coconut, coriander leaves and lemon wedges.
12. Serve hot as a snack.

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