Скачать или смотреть Monsoon Special Bhutte Ka Khees | ऐसा स्वाद जो आप भूल नहीं पाएंगे | Chef Ajay Chopra

Monsoon Special Bhutte Ka Khees | ऐसा स्वाद जो आप भूल नहीं पाएंगे | Chef Ajay Chopra

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Craving something light, spicy, and perfect for the monsoon? 🌽 Try this delicious Bhutte Ka Khees, a famous street-style corn snack from Indore, Madhya Pradesh. Made with fresh grated corn and aromatic spices, this no onion-no garlic recipe is perfect for Jain diets too!

Portions serving: 4-5 pax
Preparation time: 15 mins
Cooking time: 40 mins

Ingredients:

For Jeeravan masala:
Coriander seeds 2 tbsp
Jeera 1 tbsp
Saunf 1 tbsp
Bayleaf 3 pcs
Cinnamon 1 inch
Mace 1 pc
Cloves 8-10 pcs
Black pepper 10-12 pcs
Nutmeg ½ pc
Salt ½ tbsp
Black salt ½ tbsp
Turmeric powder ¼ tsp
Red chilli powder 1 tsp
Dry ginger powder 1 tsp
Hing ½ tsp

For Bhutte ki Khees:
Oil 1 tbsp
Jeera 1 tsp
Saunf ½ tsp
Cloves 3-4 pcs
Hing ½ tsp
Green chilli chopped 1 tsp
Curry leaves 10-12 pcs
Grated sweet corn 3 pcs
Salt 1 tsp
Milk ½ cup

Method:

To begin with, prepare the Jeeravan masala, which is a flavorful spice blend essential to this dish.
In a pan on low heat, dry roast coriander seeds, cumin, fennel, bay leaves, cinnamon, mace, cloves, black pepper, and nutmeg.
Roast until aromatic but not burnt.
Allow the spices to cool, then grind them into a fine powder.
Once ground, mix in salt, black salt, turmeric, red chili powder, dry ginger powder, and asafoetida.
Set this masala aside in an airtight container.

For the khees, start by heating some oil in a heavy-bottomed pan.
Once the oil is hot, temper it with cumin and fennel seeds.
Let them crackle and release their aroma.
Add cloves and a pinch of asafoetida.
Sauté briefly to infuse the oil with flavor.

Next, add finely chopped green chilies and fresh curry leaves.
Stir for a few seconds until the chilies soften and the curry leaves turn crisp.
Now, add freshly grated sweet corn.
This step is important — use a grater or a food processor to create a coarse, grainy texture from whole corn cobs.
Stir the grated corn into the tempering and cook on medium heat.

Continue to sauté the corn mixture, stirring frequently to prevent it from sticking.
After a few minutes, once the corn starts to release its own moisture and becomes fragrant, add salt to taste.
Mix well and let it cook down for a while, allowing the flavors to meld.

As the corn softens and thickens slightly, pour in milk gradually.
The milk helps make the khees creamy and gives it a rich, comforting consistency.
Stir continuously after adding the milk to prevent curdling and ensure an even mix.
Allow it to simmer gently, stirring occasionally, until the corn is fully cooked and the mixture takes on a porridge-like texture.

At this stage, sprinkle in a generous amount of the freshly prepared Jeeravan masala.

Once the khees is soft, creamy, and fragrant with spices, turn off the heat.
Serve hot, garnished optionally with fresh scraped coconut.
Bhutte ki Khees makes for a hearty breakfast or light evening snack, especially during monsoon or when fresh corn is in season.





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