Makai Ka Kees
Event: FoodieMonday/ Bloghop & Foodies_Redoing Old Posts
Theme: #47 Monsoon Madness
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: 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.
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.
THE GROUP – FOODIES_REDOING OLD POSTS
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 it 12 fresh tender corn for CAD 3.99!
First published on 04/07/2016 updated on 02/09/2022
Some More Monsoon Recipes
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
MAKAI KA KEES | BHUTTE KE KEES | MAKAI NO CHEVDO
- 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.
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