Introduction

I remember the first time I had Bhutte Ka Khees in Indore. It was raining, and we were walking through the streets of Sarafa Bazaar. I saw a small stall where they were making something hot and spicy. I asked what it was, and the man said, “Bhutte Ki Khees.” I took one bite, and I was so happy. It was spicy, creamy, and full of flavors. That moment stayed in my mind forever.

Now, whenever the monsoon starts and fresh corn comes to the market, I feel like making this recipe at home. This Bhutte Ka Khees is full of taste and is very easy to make. I love making it during the rainy season and sharing it with my family.

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Ingredients of Bhutte Ka Khees

Portions serving: 4–5 people
Preparation time: 15 minutes
Cooking time: 40 minutes

For Jeeravan Masala:

• 2 tbsp coriander seeds
• 1 tbsp jeera (cumin seeds)
• 1 tbsp saunf (fennel seeds)
• 3 pcs bayleaf
• 1 inch cinnamon stick
• 1 pc mace (javitri)
• 8–10 pcs cloves
• 10–12 pcs black pepper
• ½ pc nutmeg
• ½ tbsp salt
• ½ tbsp black salt
• ¼ tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp dry ginger powder (sonth)
• ½ tsp hing (asafoetida)

For Bhutte Ki Khees:

• 1 tbsp oil
• 1 tsp jeera (cumin seeds)
• ½ tsp saunf (fennel seeds)
• 3–4 pcs cloves
• ½ tsp hing (asafoetida)
• 1 tsp chopped green chilli
• 10–12 pcs curry leaves
• 3 pcs sweet corn (grated)
• 1 tsp salt (adjust to taste)
• ½ cup milk

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Instructions of Bhutte Ka Khees

 

Step 1: Make the Jeeravan Masala

In a dry pan, roast coriander seeds, jeera, saunf, bayleaf, cinnamon, mace, cloves, black pepper, and nutmeg on low heat. Roast only till you get a nice smell, don’t burn them. Let them cool completely.

After cooling, grind all the roasted spices into a fine powder. Then add salt, black salt, turmeric powder, red chilli powder, dry ginger powder, and hing. Mix everything well and keep it in an airtight container.

 

Step 2: Prepare the Tadka (Tempering)

In a heavy-bottomed pan, heat 1 tbsp oil. Add jeera and saunf and let them crackle. Now add cloves and hing and stir for a few seconds. This gives the oil a strong and tasty flavor.

Add chopped green chilli and curry leaves. Cook till the chillies become soft and curry leaves are a bit crispy.

 

Step 3: Add Grated Corn

Now add the grated sweet corn to the pan. Grate the corn with a grater or food processor and use the juice also that comes out. Stir well so that the corn mixes with the tadka.

Cook it on medium flame and keep stirring so it doesn’t stick. After 4–5 minutes, when it becomes a little dry and gives a nice smell, add salt to taste and mix it well.

 

Step 4: Add Milk and Cook

Now slowly add milk to the corn mixture. Stir continuously while adding milk to stop it from curdling. If your corn is juicy, you can use less milk. If it's dry, use more milk to make the khees creamy.

Cook this mixture on low flame for 7–8 minutes. Keep stirring in between so it cooks evenly and becomes like a soft porridge.

 

Step 5: Add Jeeravan Masala and Finish

When the corn is fully cooked and the mixture looks creamy and thick, sprinkle a good amount of the jeeravan masala that you prepared earlier. Mix everything nicely and cook for 1 more minute.

Now turn off the flame. Your Bhutte Ka Khees is ready. You can serve it hot with grated coconut, chopped coriander, and a little lemon juice on top if you like.

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About the Recipe

This recipe is from Indore. When we talk about Indore food, Bhutte Ka Khees always comes up. It is made with fresh juicy corn. The corn should not be dry. If you press the corn, it should feel soft and juicy. We grate the corn and also collect its juice. Don’t throw away the juice, because that gives taste and creaminess to the dish.

Then we make a tadka. We heat some oil and add cumin, fennel seeds, cloves, and hing. After that, we add chopped green chillies and curry leaves. This tadka smells really good. Then we add the grated corn and a little salt. We also add milk to make it creamy. If the corn is already juicy, then we add less milk. If the corn is dry, then we add more milk. We cook it slowly on low flame for 7 to 8 minutes.

While the khees is cooking, we make a special masala called jeerawan masala. This masala is made by roasting coriander seeds, cumin, fennel, bay leaf, black pepper, cloves, nutmeg, cinnamon, javitri, and then adding hing, turmeric, red chilli powder, salt, black salt, and dry ginger powder. After roasting, we grind everything in a mixer.

When the khees is ready, we serve it with grated coconut, chopped coriander, lemon juice, and jeerawan masala on top. It tastes just like the one from Indore. You can enjoy this at home during the rainy season and feel like you are in Sarafa Bazaar.

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Cooking Tips

• Use juicy corn. Press the corn and see if the kernels feel soft and juicy. Dry corn will not taste good in khees.
• Grate the corn properly and collect the juice. Don’t throw the juice, it adds creaminess and taste.
• If your corn is juicy, add less milk. If your corn is dry, add more milk.
• Cook the khees on low flame for 7 to 8 minutes so that it becomes creamy and tasty.
• Make jeerawan masala at home for the best taste. Roast the spices lightly to bring out the smell.

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Pairing Guide

• Serve Bhutte Ka Khees hot during the rainy season. It tastes best when fresh.
• Sprinkle some grated coconut, coriander leaves, and a little lemon juice on top before serving.
• You can have it with a cup of hot chai or some crispy papad on the side.
• If you want a full Indori feeling, make it along with poha and jalebi like they do in Indore.

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Frequently Asked Questions

 

1. Bhutte Ka Khees kya hota hai?

Bhutte Ka Khees ek Indori dish hai jo grated corn se banti hai. Isme tadka lagta hai aur doodh aur masale daal kar banaya jata hai. Ye spicy aur creamy hoti hai.

 

2. Kaunsa corn use karna chahiye Bhutte Ka Khees ke liye?

Hamesha juicy corn use karein. Corn dabane se soft aur juicy feel hona chahiye. Sukha corn taste achha nahi deta.

 

3. Kya Bhutte Ka Khees banane ke liye milk zaroori hai?

Agar corn juicy hai to kam doodh chalega. Agar corn dry hai to thoda zyada doodh daalna padega. Doodh se khees creamy banta hai.

 

4. Jeerawan masala kya hota hai?

Jeerawan masala ek special Indori masala hai jo alag-alag spices se banta hai. Isme coriander seeds, jeera, saunf, laung, dalchini, hing, haldi, lal mirch, kala namak, sookhi adrak powder hota hai. Ye masala khees ka taste badhata hai.

 

5. Bhutte Ka Khees ko kitni der tak pakana chahiye?

Isse low flame par 7 se 8 minute tak pakana chahiye. Tabhi ye achhe se bhunega aur creamy banega.

 

6. Kya Bhutte Ka Khees fridge mein store kar sakte hain?

Ye dish fresh achhi lagti hai. Lekin agar bacha ho to ek din fridge mein rakh sakte hain. Dobara garam karte waqt thoda doodh daal sakte hain.

 

7. Kya Bhutte Ka Khees spicy hoti hai?

Haan, isme hari mirch aur jeerawan masala daalte hain to ye thodi spicy hoti hai. Aap apne taste ke hisaab se mirch kam ya zyada kar sakte hain.

 

8. Bhutte Ka Khees kis time pe khani chahiye?

Ye monsoon season mein shaam ke time ya nashta ke time khana acha lagta hai. Garam-garam khees aur chai ke sath perfect lagta hai.

 

9. Kya Bhutte Ka Khees mein onion aur garlic hota hai?

Nahi, is recipe mein na onion hota hai na garlic. Ye ek satvik aur simple dish hai.

 

10. Kya Bhutte Ka Khees banate waqt juice alag se nikalna chahiye?

Jab aap corn grate karenge to juice nikalta hai. Us juice ko alag se nikalke wapas dish mein daalna chahiye. Usse taste aur texture dono achha aata hai.

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