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28 states: How to make Madhya Pradesh's Bhutte ka Kees
We had asked you, dear reader, to share with us recipes and photographs of any of these wonderful dishes from the 28 states of India. Today we bring you the recipe of Bhutte ka Kees, a Madhya Pradesh delicacy.
Nothing can possibly prepare you for the diversity of India and its cuisines.
Following up on a list by Storypick, we invited you, our readers, to share recipes from select dishes from India's 28 states.
Also see:
Maharashtra's Thalipeeth
Andhra special Gongura Pachadi
Masor Tenga, Assam's fish curry recipe
Gujarat's special Khandvi
Kerala's Irachi Ishtu
We have, as always, been inundated with your responses. Today Ruchi Anchaliya shares with us the recipe of Bhutte ka Kees, a Madhya Pradesh dish.
Ingredients:
- 4 medium sized corns
- 2-3 green chillies
- 1/2 inch piece of ginger
- 1 teaspoon turmeric
- 1-2 teaspoon chilli powder
- 1 teaspoon mustard seeds
- 2 tablespoons oil
- 1/2 cup milk
- 1/2 cup water
- 2 teaspoons lemon juice
- 1/2 teaspoon sugar
- Salt to taste
- A pinch of Asafoetida
- Chopped coriander and grated coconut for garnishing
Preparation time: 10 mins
Cooking Time: 20-25 mins
Method:
- Grate the corn with a hand grater to make a coarse paste. (You could also use a food processor or mixer grinder but it will affect the taste. It tastes better if you use the hand grater.)
- Finely chop the ginger and green chilli.
- Add oil in a pan. Add asafoetida and mustard seeds till it splutter.
- Add green chillies and chopped ginger.
- Add corn paste, turmeric, chilli powder and salt. Stir it occasionally to make sure that no lumps are formed. Cook it for approx.10-15 mins until the liquid in the corn paste gets dried off and the colour of the mixture changes to golden yellow.
- Add milk and water. Continue stirring till its consistency becomes like halwa or upma.
- Add sugar and lemon juice.
- Garnish it with chopped coriander, grated coconut and serve hot.
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Love to cook? Care to share?
Here are the other recipes we are looking for along with photographs
Arunachal Pradesh: Smoked Pork In Sengmora Xaak
Bihar: Litti Chokha
Chhattisgarh: Dehrori
Goa: Bebinca
Haryana: Bajra Khichdi
Himachal Pradesh: Madra
Jammu and Kashmir: Kalaadi Cheese
Jharkhand: Rugda
Karnataka: Pandi Curry
Manipur: Khaman Asinba Kangshoi
Meghalaya: Jadoh With Pork
Mizoram: Sawhchiar
Nagaland: Nagaland Pork With Dry Bamboo Shoot
Odisha: Chhena Poda
Punjab: Makki-roti And Sarson-saag
Rajasthan: Malaai Ghewar
Sikkim: Phagshapa
Tamil Nadu: Kambu Koozh
Tripura: Awan Bangwi with Wahan Mosdeng and Khundrupui leaf
Uttar Pradesh: Baingan Ki Lonje
Uttarakhand: Bal Mithai
West Bengal: Daab Chingri
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