Step-by-Step Guide to Prepare Award-winning Bhutte ka Kees (fresh sweet corn grits)

Hello everybody, it’s John, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, bhutte ka kees (fresh sweet corn grits). One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Bhutte ka Kees (fresh sweet corn grits) is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Bhutte ka Kees (fresh sweet corn grits) is something that I’ve loved my entire life.

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

The ingredients needed to make Bhutte ka Kees

(fresh sweet corn grits):

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