Bhutte Ka Kees

Bhutte ka kees is a popular and delicious street food of Madhya Pradesh prepared using corn, spices and milk. Bhutte is nothing but a corn. Generally, grated corn is used but if it is unavailable, corn kernels can also be used by grinding it coarsely. The grounded/grated corn is cooked with spices and simmered in milk to get a delicious and creamy dish.

Prepared this yummy and quick dish for an event Shhh Cooking Secretly Challenge hosted by few co-bloggers. Click HERE to view all my previous recipe posts prepared for this event. And for October month, I was paired with a wonderful and talented blogger Seema Duraiswamy Sriram who blogs at mildlyindian.com. She gave lemon and coriander leaves as a secret ingredients and using those, prepared Bhutte ka kees which was a big hit in my home. Especially, my father loved this dish a lot and asked me to prepare it again after couple of days. Bhutte ka kees can be served as a great tea time snack or as a breakfast. No side dish is required for this dish. Though grated coconut is optional in this recipe, the addition of it gives a lovely taste.

Click HERE to view a tasty recipe prepared by Seema by using a secret ingredients given by me.

Ingredients :

1 Tbsp Oil
1/2 Tsp Mustard seeds
1/2 Tsp Cumin seeds
A pinch of Hing powder
2 Green chillies, finely chopped
1/2 - 1 Tsp Ginger, grated
2 Cups Corn kernels
1/4 Cup Milk
A pinch of Turmeric powder
Salt to taste
Coriander leaves, finely chopped for garnishing
1/2 - 1 Tsp Lemon juice
Grated Coconut for garnishing ( Optional ) 

Method :

Grind the corn kernels coarsely and keep aside. ( Corn Cobs can also be used and if using, just grate the cob and use it )

Heat oil in a pan and mustard seeds.

Once it starts spluttering, add cumin seeds, turmeric powder and hing powder.

Now add the chopped green chillies followed by grated ginger and coarsely ground corn.

Saute for a minute and add milk.

Simmer the flame and cook until the milk evaporates and the mixture thickens.

Now add the required amount of salt and mix well.

Switch off the flame and add lemon juice followed by finely chopped coriander leaves.

Garnish with grated coconut and serve.

Serving Options :

Serve as evening snack along with tea or as a breakfast. 

Garlic & Basil Butter Mushrooms

Garlic & Basil Butter Mushroom is a simple, yummy and flavourful dish which can be served as a starter and also, it make a great side dish for Fried rice or any rice varieties. The mushroom and bell pepper are sauteed in a butter along with garlic and dried basil to give a aromatic side dish is further tossed with pepper powder and fresh basil leaves to give a delicious taste and flavour.

Ingredients :

2 - 3 Tbsp Butter 
1 Tbsp Garlic pods, finely chopped 
15 - 20 Mushrooms, sliced 
1 Green Bell pepper / Capsicum, chopped 
1 Tbsp Dried basil  
1 Tsp Pepper powder 
Few Fresh Basil leaves
Salt to taste 

Method :

Heat butter in a pan and add garlic pods followed by green bell pepper.

Saute and add the sliced mushrooms.

Cook it for couple of minutes and add dried basil followed by pepper powder and salt.

Cook until the mushrooms get cooked and garnish with fresh basil leaves.

Serve hot.

Serving Options :

Serve with Fried rice or as a starter. 

Simba Besara Bhaja / Indian broad beans fry in Mustard paste

Simba Besara Bhaja is a Odia recipe in which the veggies are cooked in a mustard paste. Simba is nothing but broad beans / avarakai. The mustard seeds are soaked for a while and ground into a fine paste by adding garlic pods and red chillies. The addition of freshly prepared paste gives a lovely aroma and flavour to the curry. The same recipe can also be prepared using different veggies like potato, brinjal etc. Thanks to Ankita Dash for sharing this authentic recipe on her page "Foodexpressodisha". For September month Recipe Swap Challenge, I was paired with a wonderful blogger and youtuber Ankita Dash. Her webpage and youtube channel filled with loads of delicious recipes. Click the below links to check out her page.

Ankita Dash's Webpage : Click HERE

Ankita Dash's Youtube : Click HERE

This authentic Odia recipe pairs perfectly with Pakhala ( Water rice ), plain steamed rice, Rasam rice and Sambhar rice.

Recipe Source : Click HERE

Ingredients :

200 gms Broad beans, Avarakkai, chopped 
1 Tbsp Mustard oil 
1/2 Tsp Panch Poran 
1/4 Tsp Turmeric powder 
3 Tbsp Mustard seeds
7 - 8 Garlic pods
3 - 4 Dry red chillies 
Salt to taste 
Few Curry leaves 

Method :

Soak mustard seeds for half an hour and grind into a fine paste by adding garlic pods and red chillies.

Keep aside.

Heat oil in a pan and panch poran followed by the chopped broad beans, turmeric powder and salt.

When the veggies get half cooked, add the ground paste and cook until done.

Garnish with curry leaves and remove from the flame.

Serve.

Serving Options :

Serve with Rice.

Lauki Paratha

This is a delicious, tasty and flaky paratha prepared using wheat flour and grated Lauki. Lauki is nothing but bottle gourd in English and Surakkai in Tamil. Addition of oil or ghee before folding into square shape gives a flaky paratha, so be generous in adding it. These yummy parathas can be served as breakfast or dinner along with pickle and curd. These can also be served as a lunch menu for kids as it contain veggie. Adjust the quantity of green chilli to make it more spicy.

Ingredients :

1 1/2 Cup Wheat flour
1 Cup Lauki / Bottle gourd / Surakkai. grated 
2 Green chillies, finely chopped 
1 Tsp Ajwain, crushed 
1/4 Tsp Turmeric powder 
1 Tbsp Oil / Ghee
Few finely chopped Coriander leaves 
Salt to taste 
Water to knead 

Method :

Take wheat flour in a large bowl and add the remaining ingredients except water.

Now water little by little and combine together to form a soft dough.

Once the dough is prepared, rest it for 20 - 30 minutes.

Now divide the prepared dough into equal sized balls and keep aside.

Take one dough ball and roll into round shape.

Brush oil or ghee all over the rolled dough and fold it opposite sides.

Brush some more oil and fold the opposite sides to make a square shaped paratha.

Now dust wheat flour and roll it again using rolling pin.

Heat tawa and place the rolled paratha on it.

Cook both the sides by smearing oil or ghee.

Remove and serve hot.

Serving Options :

Serve with curd and pickle.

Tomato Gojju / Karnataka Recipe

Tomato gojju is a Karnataka recipe which is usually served with Roti or Rice. This recipe is quite easy to prepare with the minimal quantity of ingredients. This is a no onion recipe which can also be served with Idly or Dosa. The tomatoes are sautéed in an oil until soft and cooked along with the rasam powder and jaggery. This spicy and sweet curry is a quick fix curry to serve for breakfast along with roti or dosa. Prepared this recipe for an event Shhh secretly cooking challenge hosted by few blogger friends. Click HERE to view my so far posted recipes for this challenge. And for this month, I was paired with a wonderful blogger Sasmita who blogs at firsttimercook.com. She owns a lovely webpage with loads of yummy recipes and also, I have tried one of her recipe Besan masala roti for another blogger event which tasted so yummy. Using the secret ingredients ( Tomato and Jaggery ) given by her, prepared this delicious, tangy, spicy and sweet curry.

Don't forget to check out her page to view a delicious recipe prepared by her using the ingredients given by me. Click HERE to view her page.

Ingredients :

4 - 5 Big ripe Tomatoes, finely chopped 
1 Tbsp Oil 
1/2 Tsp Mustard seeds
1/4 Tsp Methi seeds / fenugreek 
A pinch of Hing powder 
A sprig of curry leaves
2 Dry red chillies 
1/4 Tsp Turmeric powder 
1 Tsp Rasam powder 
1 1/2 Tbsp Jaggery powder 
Salt to taste 
Coriander leaves for garnishing 

Method :

Heat oil in pan and add mustard seeds followed by methi seeds, hing powder, curry leaves and dry red chillies.

Add the finely chopped tomatoes and cook until it gets soften.

Now add turmeric powder followed by rasam powder, jaggery powder and salt.

Add the required quantity of water and cook it for 5 minutes.

Garnish with coriander leaves and remove from the flame.

Serve hot.

Serving Options :

Serve with Rice, Roti or Idly