This recipe comes straight from Indore, which is the commercial capital of the state of Madhya Pradesh. People of Indore are known for their hospitality and their love for food. Anyone who has been to Indore would know that the day of Indoris starts with "poha and jalebi" and it ends in the eateries along the streets of "sarafa".
This particular recipe is one of my many favourites. Born and brought up in Indore, I have had the pleasure of savoring "bhutte ka kees" every winter. I am glad to share this recipe with anyone who loves food.
5-6 medium sized corncobs
1/4 cup cream of wheat (rava/suji)
1/2 cup milk
4-5 green chillies finely chopped
1/2" piece of ginger grated
1/4 tsp cumin seeds
1/4 tsp asafoetida powder
1/4 tsp turmeric powder
2 tbsp oil
1tbsp lemon juice
salt to taste
finely chopped coriander leaves for garnishing
First, grate the corn kernels on a grater or remove the kernels from the cob and grind them in a mixer grinder.
Heat the oil in a pan and add cumin seeds, asafoetida powder, chopped green chillies grated ginger and turmeric powder. Stir for a few seconds then add the grated/ground corn kernels and cream of wheat (rava). Mix well then add milk.Cover and cook for about 4-5 minutes. Now add salt and mix well. This mixture will stick to the pan if not stirred frequently. Let it cook on medium flame for about 20 minutes stirring every minute or so. It might get look sticky initially, but once the milk has dried up, the mixture starts separating. When its almost done add the lemon juice and mix well. Transfer in a bowl, garnish with finely chopped coriander leaves and serve hot.
Yes, it takes some time and effort to prepare this Indori delicacy. But after all the grating and stirring, the end result will be your reward. One of the good things about cooking is that there always is a scope for experiments. So, go ahead. Try this recipe, experiment with it and post any comments/suggestions that you may have. Happy cooking!