Grated Fresh Corncob Savory Snack | Makyache Kanasachi Kees | How to make Grated Fresh Corncob Savory Snack | Makyache Kanasachi Kees

By Tikuli Dogra  |  1st Jul 2016  |  
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  • Grated Fresh Corncob Savory Snack | Makyache Kanasachi Kees, How to make Grated Fresh Corncob Savory Snack | Makyache Kanasachi Kees
Grated Fresh Corncob Savory Snack | Makyache Kanasachi Keesby Tikuli Dogra
  • Prep Time

    10

    mins
  • Cook Time

    15

    mins
  • Serves

    2

    People

7

0





About Grated Fresh Corncob Savory Snack | Makyache Kanasachi Kees Recipe

Even before the monsoon rains drench the city Delhi sees the street vendors selling fresh corn on cob. Bhutte ka kees or makyache kanasachi kees or corn upma or grated corn snack is one of the dishes that I usually make during rainy evenings.Kees is a speciality of Indore city in Madhya Pradesh though it is a Maharashtriyan preparation.

Grated Fresh Corncob Savory Snack | Makyache Kanasachi Kees is a delicious dish which is liked by people of all age groups. Grated Fresh Corncob Savory Snack | Makyache Kanasachi Kees by Tikuli Dogra has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 2 people. You can find Grated Fresh Corncob Savory Snack | Makyache Kanasachi Kees at many restaurants and you can also prepare this at home. This authentic and mouthwatering Grated Fresh Corncob Savory Snack | Makyache Kanasachi Kees takes 10 minutes for the preparation and 15 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Grated Fresh Corncob Savory Snack | Makyache Kanasachi Kees is a good option for you. The flavour of Grated Fresh Corncob Savory Snack | Makyache Kanasachi Kees is tempting and you will enjoy each bite of this. Try this Grated Fresh Corncob Savory Snack | Makyache Kanasachi Kees on weekends and impress your family and friends. You can comment and rate the Grated Fresh Corncob Savory Snack | Makyache Kanasachi Kees recipe on the page below.

Grated Fresh Corncob Savory Snack | Makyache Kanasachi Kees

Ingredients to make Grated Fresh Corncob Savory Snack | Makyache Kanasachi Kees

  • Fresh corn cob Grated - 3-4 ( 1 1/2 Cups approx)
  • Green Chilies - 1-2
  • Mustard seeds - 1 teaspoon
  • Hing or asafoetida - 1-2 pinch
  • Curry Leaves - 2 sprigs ( 6-8 leaves)
  • Finely Chopped Fresh Coriander Leaves - 2 heaped tablespoons
  • Onion - 1 Medium size ( roughly chopped)
  • Oil - 2 tablespoons
  • Fresh Ginger Grated - 1 inch
  • Turmeric - 1/2 teaspoon
  • Red Chili Powder - 1/4 teaspoon
  • Salt - to taste
  • Sugar – 1/2 teaspoon (optional)
  • Water - 1/4 Cup
  • Lemon Juice for garnish
  • Freshly grated coconut for garnish

How to make Grated Fresh Corncob Savory Snack | Makyache Kanasachi Kees

  1. Remove the husk and silks from the corncob and grate the kernels. Roughly chop the onion and grate the ginger. Cut the green chilies in medium or small pieces.
  2. In a non stick thick bottom pan heat the oil. Add mustard seeds and when they begin to splutter add hing (asafoetida), curry leaves and green chili pieces. Toss them and add chopped onions. Keep the flame medium.
  3. Once the onions are translucent, add the coarse mixture of grated corn and grated ginger. Stir it a few times and add salt, red chili powder to it. Stir again and cook covered for 5 minutes.
  4. Some people add milk to kees after adding the grated corn to the pan. If you wish you can add 1/2 cup of milk and let it cook till all moisture evaporates. I prefer to use water, just enough to keep it moist.
  5. The milk in corn kernels is what makes this dish savory. While using sweet corn kernels one may need some liquid to make the mixture soft.
  6. Open the lid and if the kees ( mixture ) is very dry sprinkle some water over it. If it is too moist cook it uncovered for a while.
  7. Once the corn mixture is cooked (takes about 10 mins) turn off the heat, add sugar if using. Stir and keep it covered for a few minutes.
  8. Garnished this savory kees with fresh coriander leaves, grated fresh coconut and lime juice and serve hot.
  9. A perfect snack for a rainy evening.

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