Bhutte Ka Kees

Ingredients

• 3 cups of sweet corn

• 1/2 cup chopped onions

• 3 tablespoon cooking oil/ghee

• 1/4 tsp asafoetida (hing)

• 3/4 teaspoon mustard seeds (rai)

• 2 tablespoons green chilies chopped

• 2 teaspoons lemon juice or as required

Instructions

• Take the sweet corn kernels and roughly pulse it to a coarse mixture.

• Heat oil or ghee in a deep-bottomed pan over medium heat.

• Once the oil is hot, add asafoetida, mustard seeds, green chillies and onions. Asafoetida imparts a beautiful aroma to the kees. Do not forget to add it. Let it saute on medium flame for 2 minutes.

• Now add grated corn mixture, and mix well. Add salt to it. Cook for 6-7 minutes. Keep stirring continuously.

• Once it's cooked, take off from the flame and add lemon and coriander leaves to it.

• Dry roast ajwain, jeera and kali mirch. Let it cool down. Pulse it in a mixer grinder. To this add, red chilli powder, black salt, chat masala and asafoetida. Mix it well.

• Top the kees with a spoon of mixed up spices.

• Serve Bhutte Ka Kees immediately. Enjoy with a cup of hot masala chai.

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