Bhutte Ka Kees
Serves 4
| Ingredients | |
|---|---|
| 6 to 8 big-sized cobs of corn to make about 3 level cups when grated | 1/2 fresh coconut,grated |
| 1/2 tsp. mustard | 1/2 cup milk |
| 1 tsp.cumin seeds | juice of 1 lime |
| 6 peppercorns pounded | 3 curry leaves |
| 3 or 4 green chillies | 3 tsp. oil |
| 2 tsp. sugar | 1 tsp. ghee |
| 1 tsp. salt | chopped coriander for garnish |
Method
- Grate the corn and pour in the milk. Add salt, pounded pepper corn and mix. Chop the green chillies finely.
- Place a heavy-bottomed dekchi on medium fire. When hot, season it with mustard and cumin seeds. When the mustard seeds begin to sulutter, add the green chillies and curry leaves.
- If desired to have yellowish colour a little turmeric may be added. Put in the grated corn, mixed with other ingredients and milk. Stir for a while, lower the fire, cover the dekchi and let it cook.
- Remove the lid and put in the grated coconut, sugar and lime juice. Stir, add ghee and cover the dekchi for a few minutes.
- Transfer to an attractive serving dish. Garnish with chopped coriander. Serve hot as a snack with afternoon tea or serve with parathas during lunch or dinner.
| Nutrient Composition Per Serving | |||
|---|---|---|---|
| Energy (Kcal) | 261 | Carotene (μg) | 32.75 |
| Protein (g) | 4.69 | Vitamin C (mg) | 0.98 |
| Carbohydrate (g) | 24.48 | Mg (mg) | 44.08 |
| Fat (g) | 16.05 | Na (mg) | 38.78 |
| Fibre (g) | 2.26 | K (mg) | 120 |
| Minerals (g) | 0.89 | Mn (mg) | 0.07 |
| Calcium (mg) | 13.42 | Zn (mg) | 0.09 |
| Phosphorus (mg) | 142.53 | Cr (mg) | 0.002 |
| Iron (mg) | 1.47 | ||