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MAKAI KA KEES | BHUTTE KE KEES | MAKAI NO CHEVDO

mayurisjikoni
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
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course monsoon treat, Snack
Cuisine Gujarati, Indian
Servings 2

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

  • 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