Corn is one of the most well-liked cereal grains worldwide. It is widely and frequently consumed in foods. It is a rich source of proteins, vitamins and minerals in addition to carbohydrates and others. Moreover, it might possibly promote eye health. Although we can get corn at any time of the year, it gives a great pleasure during winters and especially monsoon. Currently hailing from Indore and bhutte ka kees being one of the very popular and preferred street food here I decided to team up with my sister-in-law Kanupriya Chakraborthy aka Piu to make this recipe. She is a homemaker and loves to cook. Since I love her cooking style and me being a terrible cook, hopefully, I will be learning something out of this as well as dishing out more recipes from her to you in the near future. Now coming to the recipe, preferably desi corn is used; however the American corn or sweet corn can also be used. Moreover, this recipe is no garlic and no onion recipe.
So with no further me babbling let’s get started with the ingredients first:
Main Ingredients (Four Persons)
Corncobs (bhutta) – 4 medium to large
Asafoetida (Hing ) – 1 Pinch
Mustard seeds (Sarso Ke Dane) – ¼ teaspoon
Red chilli powder(optional) – ¼ teaspoon
Turmeric powder – ¼ teaspoon
Green chilies (Hari Mirch) – 1-2 chopped
Bengal gram/gram flour – 2 big spoon
Salt to taste
Oil – 2 tablespoon
Coriander leaves (Hara Dhaniya)
Lemon Juice as required
How to make the recipe
Preparation: Time: 10 mins
Remove the husks from the corn cobs. Use grater/grinder or mixer to grate/grind the kernels without water to get a wiry paste.
Finely chop the green chili and coriander leaves.
Making: Time: 20-25 mins
Heat oil in a kadai or pan. Keep the flame low, add mustard seeds and a pinch of asafoetida – let them crackle.
Add curry leaves and chopped green chilly (you can also skip it for now and add later). Mix well.
Add the corn paste, turmeric powder, red chili powder (optional) and salt.
Mix it from time to time to ascertain no lumps are made.
Now add the Bengal gram/gram flour, mix well and cook it for close to 15-20 mins till the liquid in the corn paste gets dried out off as well as the color of the mixture converts to golden yellow.
Keep on stirring until its consistency gets like halwa or upma.
It will look something like this. Add lemon juice. And Ta-Daaa!!
Garnish it with chopped coriander, grated coconut and serve hot.
For more taste, you can add Jeerawan Powder (an Indori powder which is widely utilized in almost all dishes in Indore). As earlier said this recipe is made by using the desi corn. To make this recipe with American corn, we first have to let it sit for two-three days so that the milk of the corn gets a little bit dry. Doing this, it will make it less tacky and easy to make, rest all the process is the same.
Do let me know if you like the recipe!! Also, this is my first recipe post…Hope I did justice to the post!!