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Rediff.com  » Getahead » 28 states: How to make Madhya Pradesh's Bhutte ka Kees

28 states: How to make Madhya Pradesh's Bhutte ka Kees

Last updated on: February 03, 2014 09:50 IST

28 states: How to make Madhya Pradesh's Bhutte ka Kees

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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

***

We are inviting you, our dear readers, to share with us your special recipes of these dishes.

Tell us how you make any of the dishes listed above.

Simply mail your recipes along with a photograph of the dish to getahead@rediff.co.in with the subject line 'Indian Recipes'.

We will publish the most lip-smacking, mouth-watering and yummiest recipes right here in Rediff.com and India Abroad.


Image: Bhutte ka Kees
Photographs: Bhutte ka Kees