Bhutte Ka Kees

Ingredients:

• Cumin seeds 1 tbsp
• Coriander seeds 1 tbsp
• Cinnamon stick 1/2 inch
• Fennel seeds 2 tsp
• Black peppercorns 1/4 tsp
• Cloves 7-8 no.
• Bay leaf 2-3 nos.
• Nutmeg 1/2 nos. (grated)
• Ginger powder 1/4 tsp
• Dry mango powder 2 tsp
• Black salt 1 tsp
• Spicy red chilli powder 1 tsp
• Kashmiri red chilli powder 1 tsp
• Salt 1/2 tsp
• Turmeric powder 1/2 tsp
• Asafoetida a pinch
• Sugar 1 tsp

Method:

1. Set a pan on medium heat, add, cumin seeds, coriander seeds, cinnamon stick, fennel seeds, black peppercorns, cloves and bay leaf, dry roast them on low flame until aromatic, once toasted well transfer over a plate and cool down to room temperature.
2. Once cooled transfer the roasted spices in a grinding jar and add the remaining spices, grind it well to make fine powder. Jeeravan powder is ready, store it in an airtight container and use it accordingly.

Bhutte ki kees

Ingredients:

• Corn 5 nos.
• Oil 2 tbsp
• Mustard seeds 1/2 tsp
• Cumin seeds 1/2 tsp
• Ginger 1 inch (chopped)
• Green chillies 2-3 nos. (chopped)
• Asafoetida 1/4 tsp
• Turmeric powder 1/4 tsp
• Salt to taste
• Milk 1.5 cup
• Sugar 1 tsp or as required
• Lemon juice 1 tsp
• Fresh coriander a small handful

Methods:

1. Peel the outer layer of the corn and wash it well, further use a grater using a bigger hole grate the corn, it'll be a little messy work, you can also use corn kernels and grind it in a mixer grinder keep it coarse and chunky, do not make a paste or a puree.
2. Once you grate it, set a pan on medium heat, add oil you can also use ghee, once the oil/ghee is heated, add mustard seeds, cumin seeds, ginger, green chillies & hing, stir & cook for a minute.
3. Further add turmeric powder, and stir for few seconds, immediately add the grated corn along with salt, stir & cook for 2-3 minutes.
4. Further add milk and stir well, now turn the flame medium low heat and cook for 15-18 minutes or until the mixture gets thickened, make sure to stir well.
5. Once the mixture gets thicken add sugar, lemon juice and some freshly chopped coriander leaves, mix well your bhutte ki kees is ready.
6. Serve hot by garnishing it with some freshly grated coconut, sprinkle some jeeravan masala lemon juice and some freshly chopped coriander leaves.