BM # 39
Dy : 15
State : Madhya Pradseh

We are half way through this marathon, today being the 15th day we shall cook from Madhya Pradesh. This is a special state as we have two family memebers who are from this state. My sister in law and my new daughter in law, both are from Indore.

Madhya Pradesh is the Heart of India . Madhya means centre in Hindi, Pradesh is city., since this state is right in the center of India, it is called Madhya Pradesh. The state is influenced by Gujrati and Rajasthani Cuisine, as these two are its neighbors but Malwa food is MP’s own cuisine.

The cuisine in Madhya Pradesh differs from one part of the state to the other. The northern part and the western part of Madhya Pradesh have their delicacies centered around wheat-and-meat, whereas the southern and the eastern part of the state mainly concentrate on rice and fish .
Cities like Gwalior and Indore in Madhya Pradesh have a wide range of delicacies prepared from milk, while Bhopal being a royal state has a lot of non vegetarian dishes.Their kebabs, Biryanis , and meat preparations are very famous.
My sister in law  tells me they get the best of Kachoris there, the variety has Pyaaz ki kachori, Aaloo ki kachori besides the regular daal ki kachori. Indore. Is also very famous for its Poha, or beaten rice.
While talking of Indore I must tell you that this particular recipe was suggested by my daughter in law. While I was planning for this BM she told me about Bhutte ki Khees On reading the recipe, I realized it was like the corn khichdi that the Gujju’s make, with a little difference.

Bundelkhand in Madhya Pradesh, has sumptuous food and the people of this region are impeccable at hospitality and food. If you will refuse to eat anything out of the dishes being served, you will notice people fussing all over you, pressing and serving you alternative dishes. That is considered to be the perfect “Mehmaan-nawazi” . Bundelkhand is famous for its soft juicy kebabs. Another very popular delicacy of the region includes Bundeli Ghost which is served with rice or ‘makai roti’. The food of Bundelkhand is “a perfect tribal food experience”. But for today it is Indore’s famous Bhutte ki Khees.

For the Khees
500 gms corn
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2-3 whole red chilly
Pinch asafetida
500 ml full fat milk
1 tsp ginger paste
2 green chilly, chopped
Sugar to taste
Salt to taste
1/2 tsp lemon juice

Cashew nuts

Onion, finely chopped
Fine sev ( gram flour vermicelli )
Coriander leaves

Boil the corn.
Let cool.
Hold the corn cob upright and with a sharp knife remove the corn kernels in thin layers this way we get finely chopped kernels.
Heat ghee.
Add mustard seeds,cumin seeds, asafoetida,whole red chilly.
Add the chopped kernels.
Sauté till absolutely dry.
Add milk and cook till all the milk is evaporated.
Add green chilly and ginger and cook for a few minutes.
Add salt, sugar and lemon juice , stir well.
Check the spice, the flavor should balance sweet, salty , sour and spicy.
Serve with cashews, raisins and with finely chopped onions , ready sev.

Salt should be added right at the end or else the milk might curdle.
Instead of boiling the raw corn can be grated also, in that case one needs to saute the corn well, before adding milk.

Bhutte ki Khees - Madhya Pradesh Special

21 thoughts on “Bhutte ki Khees – Madhya Pradesh Special”

  1. what a tempting bowl, i saw the recipe on TV – Gujarathi special and i almost decided to make it for gujarat until good sense prevailed and i did some study..that is when i realised the show was featuring neaighbouring states speciality :)…i loved your bowl it makes the dish stand out so well

  2. I love how eventhough many of us make the same dish, each has their own slight differences that make them unique. I like that individuality that shows there is no right way but recipes can always be adapted to personal taste which is why there is variety no matter what source we use.

  3. Love it. I love the bhutte ka khees its a bit like corn upit that we make only slightly different. Love these variations that we have in all the recipes.

  4. We make something similar even in some parts of Andhra Pradesh. Your version is slightly different from mine. Looks yummy though.

  5. Hi Vaishali,
    Getting to know that even food that aren’t as hot as equator would taste good, we owe you that admiration with our eyes all over it, cooking Assam, “Bhendir Sarsori” and “Bootar Daali”!

    A wonderful platter with a whiff of herbs, “Bhutte ki Khees”…

    Yes, we would love to feature your culinary skills on our global platform.

    This is an exclusive space for your penmanship, where you can publish your unique culinary outputs in the form of brief food blogs.

    That too you’re the one, who’s going to own this space! We would like to pass it on to others by featuring it on our global platform!

    Sulekha.US would be glad to present your food blog to the Indian communities living abroad. We would love to connect them through one of the most vital channels i.e. food.

    It’s all yours and you’re going to own an exclusive food blog with Sulekha to share your recipes along with their back links.

    We would promote it across our wall and social media.

    Featuring your recipes on our home page would be a perk for our eager Indians, who are waiting for Desi recipes and baked goodies ranging from ‘grand’ to ‘on the go’.

    Sharing your passion for cooking might rejuvenate the taste buds and senses of millions of Indians living abroad. We’re awaiting your valuable reply.

    Bon Appetite!
    Thanks & regards,
    Hamida, Content Manager, Sulekha US

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