Full written recipe for Bhutte ki kees

Prep time: 15-20 minutes
Cooking time: 20-25 minutes
Serves: 3-4 people

Jeeravan masala
Ingredients:
Cumin seeds | जीरा 1 tbsp
Coriander seeds | धनिया पाउडर 1 tbsp
Cinnamon stick | दालचीनी 1/2 inch
Fennel seeds | सौंफ 2 tsp
Black peppercorns | काली मिर्च 1/4 tsp
Cloves | लौंग 7-8 no.
Bay leaf | तेज पत्ता 2-3 nos.
Nutmeg | जायफल 1/2 nos. (grated)
Ginger powder | सौंठ पाउडर 1/4 tsp
Dry mango powder | आमचूर पाउडर 2 tsp
Black salt | काला नमक 1 tsp
Spicy red chilli powder | तीखी लाल 1 tsp
Kashmiri red chilli powder | कश्मीरी लाल मिर्च पाउडर 1 tsp
Salt | नमक 1/2 tsp
Turmeric powder | हल्दी पाउडर 1/2 tsp
Asafoetida | हींग a pinch
Sugar | शक्कर 1 tsp
Method:
Set a pan on medium heat, add, cumin seeds, coriander seeds, cinnamon stick, fennel seeds, black peppercorns, cloves and bay leaf, dry roast them on low flame until aromatic, once toasted well transfer over a plate and cool down to room temperature.
Once cooled transfer the roasted spices in a grinding jar and add the remaining spices, grind it well to make fine powder. Jeeravan powder is ready, store it in an airtight container and use it accordingly.

Bhutte ki kees
Ingredients:
Corn | भुट्टा 5 nos.
Oil | तेल 2 tbsp
Mustard seeds | राई 1/2 tsp
Cumin seeds | जीरा 1/2 tsp
Ginger | अदरक 1 inch (chopped)
Green chillies | हरी मिर्च 2-3 nos. (chopped)
Asafoetida | हींग 1/4 tsp
Turmeric powder | हल्दी पाउडर 1/4 tsp
Salt | नमक to taste
Milk | दूध 1.5 cup
Sugar | शक्कर 1 tsp or as required
Lemon juice | निंबू का रस 1 tsp
Fresh coriander | हरा धनिया a small handful
Methods:
Peel the outer layer of the corn and wash it well, further use a grater using a bigger hole grate the corn, it'll be a little messy work, you can also use corn kernels and grind it in a mixer grinder keep it coarse and chunky, do not make a paste or a puree.
Once you grate it, set a pan on medium heat, add oil you can also use ghee, once the oil/ghee is heated, add mustard seeds, cumin seeds, ginger, green chillies & hing, stir & cook for a minute.
Further add turmeric powder, and stir for few seconds, immediately add the grated corn along with salt, stir & cook for 2-3 minutes.
Further add milk and stir well, now turn the flame medium low heat and cook for 15-18 minutes or until the mixture gets thickened, make sure to stir well.
Once the mixture gets thicken add sugar, lemon juice and some freshly chopped coriander leaves, mix well your bhutte ki kees is ready.
Serve hot by garnishing it with some freshly grated coconut, sprinkle some jeeravan masala lemon juice and some freshly chopped coriander leaves.


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