Makai Ka Kees

July 4, 2016mayurisjikoni
Blog post

Event: FoodieMonday/ Bloghop & Foodies_Redoing Old Posts

Recipe: Makai Ka Kees |Bhutte Ka Kees | Makai No Chevdo

Makai Ka Kees is a delicious and easy way to prepare a hot snack using fresh corn during the Monsoon Season. Grated corn is cooked in spices and milk and served as a breakfast or tea time snack.

The Group: FoodieMonday/ Bloghop

FoodieMonday/Bloghop Group is a where 12 enthusiastic food bloggers prepare a new dish according to theme and we post it every Monday.

Theme: #47 Monsoon Madness

Monsoon in India means pakoras and more pakoras. Pakoras are deep fried fritters and are usually enjoyed with a chutney and hot beverage. I remember enjoying hot spicy vadas sold by a street vendor just opposite our apartment in Bangalore. I would wait for the rain to stop to rush out and buy them.

Besides hot deep fried snacks, monsoon is the time fresh soups, corn recipes or hot drinks and porridges.

My Preparation For The Theme

None of the usual Monsoon Treats are what I wanted to prepare in my son’s hot kitchen because of really hot summer. A couple of days ago bought some corn as it is the season for it in Canada. I boiled them and we enjoyed them with some butter, lime and chilli. That’s when the idea of Makai Ka Kees came to me. My Monsoon Madness Dish —-all sorted. Just need to go and buy more corn!


Makai Ka Kees

Also known as bhutte ke kees and surprisingly makai no chevdo in Gujarati. Have no idea why it is called that as it has no resemblance to chevdo which is a dry snack preparation. Makai no Chevdo or Makai Ka Kees was a popular snack that my kaki would make when it was corn season in Kenya. Back then we used the tender white corn. Nowadays to find white corn is difficult. Therefore, I have used yellow corn.


Canada is blessed with wonderful National Parks, rivers, lakes, mountains and forests. A few days ago we went to Mont Tremblant with our son. Tremblant village at the base of the Mont Tremblant is a quaint little place. People can walk the cobbled pathways without cars, buses and motor bikes obstructing their way. On either side of the streets are eateries and shops. On can take a Gondola up to Mont Tremblant and the vista are breathtaking.

A Florist Shop In Montreal


This group started by Renu who blogs at Cook With Renu, helps us to redo old posts, be it with photos, writing or even updated versions of the recipe. And some I update them with videos.

With fresh corn in full season right now, I had to take the advantage of preparing Makai Ka Kees | Bhutte Ke Kees | Makai No Chevdo. This time have tried to take better photos and have included a video. Can you believe  12 fresh tender corn for CAD 3.99!

First published on 04/07/2016 updated on  11/11/2022

Some More Monsoon Recipes

Warm Mexican Corn Salad, also known as Esquites is a tangy and spicy salad that I love to have not as a side dish but as a light delicious meal. What I like about this salad that it is versatile in several ways.
Check out this recipe
Makai Paka/ Corn Coconut Curry is an easy to prepare, tasty and creamy Kenyan style curry in which corn is cooked using coconut milk. Usually, makai paka is enjoyed with mahamri, chappati or rice. Makai is the Kiswahili word for corn.
Check out this recipe
Mum's Vegetable Soup is an easy to make soup without any oil, dried herbs, or spices besides pepper powder. Its one of the healthiest, nutritious and comforting soups that I enjoy. All you need are fresh vegetables like peas, potato, cauliflower, carrot, tomato, French beans and fresh corn if available.
Check out this recipe
Cabbage Pakora | Kobi Na Bhajia are so easy to make, crispy on the outside and soft and spongy inside. Just a few simple ingredients and this hot snack comes together in a matter of minutes. Enjoy them piping hot with your favourite chutney and some masala tea.
Check out this recipe
Deliciously crunchy, lentil or dal fritters, Vatidar Na Bhajia is a famous Mombasa Street Food. Enjoy piping hot with fresh coconut chutney, as an evening snack.
Check out this recipe
Muhogo Na Bhajia/ Cassava Fritters is a fried snack made from boiled cassava, grated cassava and soaked tapioca pearls. Usually prepared on Ekadashi Fasting days, it is gluten free and vegan. Enjoy these bhajias or fritters as tea time snack, as an appetizer or as a part of a main meal.
Check out this recipe
Vegetarian Tortilla Soup is a healthy, flavourful, comforting and quick to make soup.  Also known as Sopa Azteca or Aztec Soup. It is a tomato chili broth that is spooned over fried or baked tortilla strips or chips.
Check out this recipe
Vegetable Noodle Soup is a filling, healthy. comforting vegetable loaded soup with noodles. Add some vinegar and chilli sauce and it becomes hot and sour, add a bit of brown sugar and vinegar and becomes sweet and sour. choose how you would like to make it.
Check out this recipe
Momo Soup is a healthy, filling and hearty meal. Momos are added to a vegetable loaded soup. A traditional Nepali dish, I've replaced the meat filling in the momos with finely chopped vegetables.
Check out this recipe
Methi Na Gota is an easy to prepare vegan snack usually enjoyed piping hot with some chutney or served as a part of a Gujarati Thali or meal.
Check out this recipe
Mexican Hot Chocolate is so creamy, chocolatey, spicy and a comforting hot drink especially during the cold season.
Check out this recipe
Doodh Masala | Masala Milk Powder is an Indian Spice Mixture made using nuts,seeds and warming spices. This spice mixture, Doodh Masala or Milk Spice Mixture is usually added to hot or warm milk.
Check out this recipe

Ingredients Required For Makai Ka Kees | Bhutte Ke Kees | Makai No Chevdo

  • Fresh Corn – use tender corn yellow or white. If possible use fresh corn. If not then you can use frozen. Canned corn does not taste good for this recipe. You can grate the corn using a box grater or process in a food processor to a coarse texture.
  • Oil – any odourless oil. I have used sunflower oil.
  • Mustard Seeds – rai.
  • Cumin Seeds – jeera, jiru.
  • Asafoetida – hing. For gluten free version omit hing or use one that does not contain wheat flour.
  • Green Chillis – finely chopped or paste. I prefer to use paste as we don’t like to bite into chilli pieces.
  • Ginger – fresh ginger paste.
  • Turmeric Powder – haldi, hardar.
  • Curry Leaves – one sprig is enough. Used dried leaves if you don’t have fresh curry leaves.
  • Milk – I have used dairy milk. For a Vegan Version use any nut milk like almond, cashew nut or coconut. Can also use oat milk. It tastes good with coconut milk.
  • Salt – add according to your taste.
  • Sugar – optional. I add a bit to balance the flavours.
  • Coriander/ Cilantro – some finely chopped coriander leaves and stems.
  • Cashew Nuts – chopped. Optional. I like to add some.
  • Raisin – optional. I love adding raisins to it.
  • Fresh Coconut– grated. For garnishing. Adds a lovely flavour. So add some if you have any.
  • Thin Sev – for serving. Optional





Watch How To Make Makai Ka Kees | Bhutte Ke Kees | Makai No Chevdo



Makai Ka Kees is a delicious and easy way to prepare a hot snack using fresh corn during the Monsoon Season. Grated corn is cooked in spices and milk and served as a breakfast or tea time snack.
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course monsoon treat, Snack
Cuisine Gujarati, Indian
Servings 2


  • 2 cups fresh corn coarsely ground or grated
  • 1 cup fresh milk
  • 2 tbsp chopped cashew nuts optional
  • 1 tbsp raisins optional
  • 1 tsp ginger paste
  • 1-2 green chillis sliced or paste
  • 1 sprig curry leaves
  • 1 tbsp lime/lemon juice
  • 1 tsp salt
  • 2 tbsp fresh coriander chopped
  • 1 tbsp oil
  • ½ tsp mustard seeds
  • 1 tsp cumin seeds
  • 1/4 tsp asafoetida
  • ¼ tsp turmeric powder
  • 1/2 tsp sugar optional
  • 1 tbsp coconut for garnishing
  • 1/4 cup thin sev optional


  • Wash the corn and with a sharp knife slice off the corn kernels from the cob. Some people prefer to grate it but I don't like the mess so I prefer to cut the kernels off the cob.
  • Put the corn in a food processor and process to a coarse paste. You should have about 2 cups of this coarse paste.
  • Heat oil in a wide pan over medium heat.
  • When it is hot add mustard and cumin seeds.
  • Add asafoetida, cashew nuts, raisins, chopped chillis, ginger paste and curry leaves. Mix and add the corn.
  • Add salt,sugar, turmeric powder and milk.
  • Mix well.
  • Cover the pan and let the corn cook in the milk for 5-7 minutes or till the mixture becomes almost dry. Take the pan off the heat. If the corn is tender it will not take a long time to cook.
  • Add chopped coriander, coconut and lemon juice. Mix well and serve immediately.
  • Serve with thin sev and lemon slices on the side.


  • Adding sugar is optional. However it does balance all the flavours.
  • You can use white or yellow tender corn.
  • You can use frozen corn kernels. Canned ones don't taste good for this recipe.
  • If you like a tangy taste, add a bit more lemon or lime juice.
  • For vegan version cook in almond, oat or coconut milk. I have cooked it in coconut milk and it tastes really good.
  • For gluten free version omit asafoetida or use wheat flour free asafoetida.
Keyword bhutte ke kees recipe, fresh corn snack, makai ka kees, makai no chevdo

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A Little Request:

If you do try this recipe then please either

  • add a comment below,
  • send a picture to my email
  • tag me as #mayuri_jikoni on Instagram
  • or tag me on Twitter as #Mayuri1962




  • Pushpita Singh

    July 5, 2016 at 3:35 am

    A healthy and flavourful Makai no Chevdo recipe share Di. Beautiful pictures of Montreal.

  • Jolly M

    July 5, 2016 at 6:30 am

    Looks so flavorful the ingredients used in Makai no Chevdo, healthy share & beautiful pics of Montreal.

  • Jolly M

    July 5, 2016 at 6:30 am

    Looks so flavorful the ingredients used in Makai no Chevdo, healthy share & beautiful pics of Montreal.

  • alkajena

    July 5, 2016 at 7:19 am

    You always comes up with innovative and useful share Mayuri….and thanks for the beautiful pics of Montreal.

  • Nisa@flavour Diary

    July 5, 2016 at 8:31 am

    Loved this healthy and easy snack share

  • Rafeeda AR

    July 5, 2016 at 8:55 am

    I totally love corn and this one sounds like something I may just love. Pinning it up to cook sometime… enjoy your stay at Montreal, looks like an amazing place…

  • Saswati Hota

    July 7, 2016 at 12:25 pm

    Wow loved the Montreal pics and the makai no chevdo too.very different for me and healthy too.

  • Renu

    November 22, 2022 at 5:48 am

    5 stars
    I have never had corn in this form and this looks interesting to try. I like that you have added a little of raisins there, to give that balance of flavours. Looks very tempting with the sev garnish.

    1. mayurisjikoni

      November 22, 2022 at 1:25 pm

      Thanks Renu, give it a try. It is a dish I have grown up enjoying as a snack especially during the corn season.

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