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    Home » By Category » Appetizers & Snacks

    Published: Apr 15, 2014 · Modified: Dec 26, 2019 by Usha Rao

    Bhutte ka Kees from Madhya Pradesh

    Madhya Pradesh is the central state of India. Madhya means center. The state is surrounded by Uttar Pradesh, Chhattisgarh, Maharashtra, Gujarat and Rajasthan. The state has the largest tribal population which is cut off from the mainstream and is one of least developed states. Bhopal is the state capital, Gwalior is a historical city and, Indore is the largest city and the commercial capital of the state.

    Crushed and sauteed corn, Madhya Pradesh Cuisine, Indore Food, Blogging Marathon

    Cuisine of the state varies from region to region. In northern and western parts of the state, wheat and meat are common and in the southern and eastern regions where it is wetter, rice and fish are dominated. Cuisines of Gwalior and Indore regions use milk and milk products. Indore is known for its street food and a street named Chatori Gali in old Bhopal for traditional non-veg food. Bhopal has strong Muslim influence which is reflected in the food from the city. It is famous for its meat and fish delicacies. Some of the specialties from the state are bhutte ka kees (corn cooked in milk), chakki ki shaak, shrikand, malpua, Bhopali kababs, poha & jalebi combo, and dal bafla.

    Dal Bafla, Madhya Pradesh Food,

    Dal bafla is similar to dal bati from Rajasthan but bafla is first cooked in boiling water, baked and then dipped in clarified butter before serving. Sometimes bafla is fried in clarified butter. I tried bafla and I liked it but husband didn’t like it. I ate it all by myself for dinner and also for breakfast the next day. I ate couple of baflas around 9am and was not hungry even at 1:30pm. It was a heavy and filling breakfast. Broken bafla in the plate are the ones that were fried/shallow fried in butter.

    Blogging Marathon, Madhya Pradesh Cuisine, Chicken seekh kababs

    Also tried Bhopali sheek kababs and those turned out pretty good. I will share the recipe very soon. I was going to use this for the state but I wanted a dish which was more original to the state. When I searched for Bhopali kababs, most of the recipe links were from non-Indian sites and was not sure how original these kababs are to the state. Since Bhopal has lot of Muslim influence, it was natural to find this recipe from Islamic states. 4-5 days ago when I was drafting the post, bhutte ka kees caught my eye again. I had initially ruled out this recipe as it is such an easy recipe and I also I wanted to try something new.

    Crushed and sauteed corn, Madhya Pradesh Cuisine, Indore Food, Blogging Marathon

    So here I am with Bhutte ka kees, a specialty from Indore. This recipe is a lot similar to crushed & sautéed corn (danchi golichina makkalu) that was very often made at home when we growing up. The version I am used to tastes really good with regular desi corn and with sweetcorn taking over the markets in India, slowly even preparation of this corn diminished. I love corn in any form and I liked it. This was my lunch on Friday. Since I liked corn and the stores are flooded with fresh corn, I picked up a pack today and made it again for dinner. When I made it the first time, I used the food processor and this time I hand grated the corn. The color today was a bit darker and not as bright yellow as in the pictures. Since U had not tasted it, I shared it with him and he too liked it. Today I did not take pictures to show the color and texture of the keese when it is hand grated.

    Bhutte ka Kees Collage

    Adapted from : link no longer available
    Total Time: 20 – 25 minutes
    Preparation: 5 – 10 minutes
    Cooking Time: 15 minutes
    Serves: 1

    Ingredients:

    • 4 Corn on the Cob grated or 1 ½ cups grated Corn (when hand grated, it might be less than 1 ½ cups)
    • 3-4 tsp. Oil
    • ¼ tsp. Mustard
    • ¼ tsp. Cumin
    • Dash of Asafetida (I did not really care for it and did not use it when I made it the second time)
    • 4-6 Curry Leaves
    • 2 Green Chilies
    • ¼ tsp. Chili Powder (adjust to taste)
    • ¼ - ⅓ tsp. Salt (adjust to taste)
    • Pinch of Turmeric
    • ½ cup Milk
    • 1 - 3 tsp.Lime or Lemon Juice (I used very little. Adjust to taste)
    • 1 tsp. Sugar

    Preparation:

    • Grate the corn on a grater, I used the wide grater. I grated one cob on the grater and the other three I cut the kernels off the cob and processed in a food processor for 3 pulses; on and off. It should not be grinded to a paste. Later I realized I should have stuck to the recipe and grated it using a grater.
    • Heat oil in a pan and, when hot add mustard and cumin seeds. When the seeds splutter, add asafetida, curry leaves, green chilies and sauté for few seconds until chilies are roasted.
    • Add turmeric, chili powder, salt and mix properly. Salt can be add at this point are towards the end.
    • Add grated corn, mix and cook for few minutes.
    • Add milk and mix properly to blend in the grated corn. Reduce the flame to medium, cover and cook for about 5 minutes. Stir it once or twice in between.
    • If the corn sticks to the bottom, reduce the flame to medium low or low, cover and cook for another few minutes until milk evaporates.
    • Remove the cover and sauté for few more minutes. If salt is not added, add it at this point and cook until corn is fully cooked.
    • A minute before turning off the heat, add sugar and stir.
    • Once the kees is done, turn off the heat, add lime juice and garnish with cilantro.
    • Serve it hot. It can be served as it is as a teatime snack, breakfast or as a light meal.

    Note:

    • The recipe calls for hand grating the corn and recommend that.

    Variation:

    • A variation to this kees is how it is usually made back home. Dry chilies or a both dry and green chilies can be used and no chili powder. Chopped onions are sautéed with curry leaves and crushed garlic can also be used, depending on one’s personal liking. I shall post this recipe soon. Also, the corn for this variation need not be grated. Just one or two pulses in food processor will work. But again, this variation will not be bhutte ka kees from Indore.

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    Reader Interactions

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    1. PJ says

      June 02, 2014 at 9:05 am

      Wow!You tried so many dishes for this state!Kudis to your enthu and I think I will buy corn just to make this dish!

      Reply
    2. Manjula Bharath says

      May 28, 2014 at 1:11 am

      Omg such an delicious array of recipes bhutter ka khees looks fantabulous 🙂 tempting me !!

      Reply
    3. Suma Gandlur says

      May 08, 2014 at 5:02 pm

      This is one of the tempting kees I have seen in this BM.

      Reply
    4. themadscientistskitchen says

      May 02, 2014 at 12:46 pm

      Wow I am now in love with Bhutte ka Khees. And waiting for the kabab I did not want to make dal bafla as I was not sure about its reception at home. Now that I have seen your pics I want to try it.

      Reply
    5. Pavani says

      April 28, 2014 at 2:11 pm

      You made 3 from MP, that is a feat in itself. Bhutte ka Khees sounds delicious and looks AMAZING.. Lovely clicks.

      Reply
    6. Chef Mireille says

      April 28, 2014 at 11:22 am

      I love how you described all the different foods from the state - that dal bafla sounds so rich!

      Reply
    7. saras says

      April 22, 2014 at 11:08 pm

      looks perfect and delicious...will try it soon and beautifully presented kababs!!

      Reply
    8. harini says

      April 21, 2014 at 4:01 pm

      The pictures need a special mention here as well. Lovely dishes complemented by the lovely clicks!

      Reply
    9. Srivalli says

      April 21, 2014 at 5:16 am

      Usha, the pictures are stunning! everything looks so out of the world..glad that you made quite a few..very nice done..:)

      Reply
    10. Jayanthi says

      April 18, 2014 at 6:14 am

      lovely colour. great pictures. the kebabs look great on the bed of lettuce

      Reply
    11. nalini says

      April 17, 2014 at 8:43 pm

      Wow!!!everything looks so wonderful,amazing clicks,especially the kebab click is mind blowing,expecting the recipe soon....

      Reply
    12. Gayathri Kumar says

      April 17, 2014 at 7:58 am

      Such an interesting spread of recipes. Great. All the dishes look yumm...

      Reply
    13. Varada says

      April 16, 2014 at 10:42 pm

      Wow! You tried three dishes for one state and the last one twice! The kees looks great so I guess it was worth all the effort.

      Reply
      • MySpicyKitchen says

        April 16, 2014 at 11:25 pm

        I love corn and don't mind eating it anytime. So made it again 🙂

        Reply
    14. Vaishali Sabnani says

      April 16, 2014 at 8:29 am

      wow..where do i begin..
      clicks 5 stars
      recipe choice 5 stars
      presentation 5 stars
      can I say more...no just wow!!

      Reply
      • MySpicyKitchen says

        April 16, 2014 at 9:11 am

        Lol! Vaishali. Thanks you very much for all those stars.

        Reply
    15. pumpkinfarmfood says

      April 15, 2014 at 10:10 am

      ohh another one..it is bhutta ka kees day today...your also looks veru delicious and tempting

      Reply
    16. Sowmya says

      April 15, 2014 at 7:20 am

      delicious... it is a bhutte ki khees day today.. so many versions and all looking awesome!!

      Reply
    17. Priya says

      April 15, 2014 at 4:30 am

      Looks like you have made couple of beautiful dishes from MP, that kebab is just irresistible. Actually i was looking for dal bafla then change my mind to an another dish. Butte ke khees looks absolutely stunning, i can have without any fuss.

      Reply

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    Hi, I am Usha! Welcome to my space. I am the content creator and photographer here. I love cooking and all the recipes on the site are tried and tested in my kitchen.

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