Bhutte Ki Kees From the Kitchen of Sushila Poddar

Yield: Serves 4

Ingredients
Sweetcorn: 2 cobs
Milk: ½ cup
Ghee: 1 tbsp
Mustard seeds (Rai): ½ tsp
Asafoetida (Hing): 1 pinch
Green chilies: 1 tsp, finely chopped
Ginger: 1 tsp, finely chopped
Curry leaves: 1 sprig
Red chili powder: ½ tsp (optional)
Salt: To taste
Water: A splash (2–3 tbsp)
Method

1. Prep: Slice off a small handful of whole corn kernels and set aside. Grate the remaining sweetcorn cobs to collect the coarse pulp.
2. Tadka: Heat ghee in a pan over medium heat. Add mustard seeds and let them splutter. Add hing, curry leaves, ginger, and green chilies. Sauté briefly until fragrant. Add red chili powder if using.
3. Sauté: Add the grated corn and reserved whole kernels. Sauté for a few minutes, add a splash of water, and cook briefly.
4. Simmer: Lower the heat, pour in the milk, and add salt to taste. Cook on low heat while stirring until it thickens into a creamy consistency (keep it moist, not too liquidy).
5. Serve: Serve hot as a warm savory snack or breakfast dish.