Corn Cob is commonly known as Bhutta in
India. It is a vegetable loved by most of the people. The Bhutta (Corn Cob) is
roasted on coal until a few black spots seen all over it and then smeared with
some lime juice, chili powder, and salt. Wow, what a lovely aroma that lingers
all around with this entire process of roasting the Bhutta(Corn Cob). Frankly
speaking as a child, I never liked the roasted Bhutta, it is now that I find it
appetizing.
Nowadays there are so many options and
versions available of corn loved by kids namely baby corn, steamed corn with
salted butter, popcorn, and so on.
Coming to Bhutta (Corn Cob), here is a
very simple, quick yet delicious recipe ‘Bhutte ka kees’ which is an amazing
dish to relish with hot rotis or chapatis.
Here is the recipe.
Ingredients
2 Bhutta (Corn cobs)
½ tsp Mustard seeds
½ tsp Cumin seeds
1/4th tsp turmeric powder
1 small green chilly chopped
1 tsp pure ghee
1 tsp cooking oil/olive oil
½ cup milk
2 tbsp grated coconut
Salt to taste
Chopped coriander for garnish
Procedure
In a flat bottom pan, heat oil followed by
pure ghee.
Once it heats well add mustard seeds.Let
it splutter.
Add Cumin seeds to it.
Now add in the chopped green chilly followed
by turmeric powder.
Grate the corn cob using a grater (Without
steaming)
Add the grated corn into the pan, mix it
well and let it cook with a lid for 2-3 min.
At this stage add milk and let it cook again
for a couple of minutes with a covered lid.
Once it is cooked and the milk gets incorporated
with corn giving it a nice creamy consistency, add salt to the mixture.
Sprinkle the freshly grated coconut and fresh
coriander.
Serve hot.
Tips and Notes
The corn cob has to be grated without
steaming it and has to be added to the heated pan along with the juices that
are let out while grating the cob. Do not squeeze the juices out.
Milk can be replaced with coconut milk
in case of non-willingness to add plain milk. In that case, 1 tbsp grated
coconut can be added for enhancing the texture of the dish.
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