Celebrity chef and restaurateur Ritu Dalmia adds her magic touch to bhutte ka kees – the famous street food of India’s west-central city, Indore.

The chef-par-excellence behind Dubai’s Atrangi by RITU DALMIA, adds a special garlic chutney and fragrant spices and herbs to the grated, sautéed, and milky sweet corn kernels. The cooler months are perfect for this comforting melt-in-mouth vegetarian dish, so go ahead and give it a try.

Ingredients

Bhutte Ka Kees

2 whole corns cobs
200g milk
5ml malt vinegar
25g butter
Pinch of salt

Lemon Crumble

2g panko breadcrumbs
2g coriander, chopped
Lemon zest

Garlic Chutney

10g peeled garlic
10g mustard oil
3g cumin seeds
2g red chilli powder
Pinch of asafoetida
Lemon juice
Pinch of salt

Corn Spice Mix

5g chaat masala
3g red chilli powder
2g black salt

Recipe

1. Make the bhutte ka kees

Remove the husks from the corn and grate the corn kernels in a mixing bowl. Add the grated corn mixture in a pan and sauté with butter for two minutes. Once the corn is lightly sautéed, add the milk and cook for a further 10 minutes or until the consistency is like a porridge. Add the salt and malt vinegar and adjust the seasoning. Additionally, a pinch of sugar can be added to enhance the natural sweetness of the corn.

2. Make the garlic chutney

Boil peeled garlic cloves for 20 minutes, then plunge in ice water, and make a fine purée (this helps in removing the garlic’s bitterness and harshness). In a small saucepan, add the mustard oil and heat it up to its smoking point. Add the cumin seeds and asafoetida first, followed by the garlic purée. Once the mixture is cooked, add the chilli powder, lemon juice, and salt.

3. Make the lemon crumble

In a food processor, add breadcrumbs, lemon zest, and coriander, then blend until everything mixes well. The crumble can also be toasted on a hot pan or in the oven for better texture.

4. Make the corn spice mix

In a mixing bowl, add all the spices and mix until everything is properly blended.

5. Time to plate up!

In a deep bowl, add the corn porridge (you can serve it either cold or warm). Sprinkle the corn spice mix evenly. Top it with the lemon crumble for added texture. Put a few drops of garlic chutney and garnish with some micro greens or edible flowers. It can be served with charred corn ribs and lemon wedges, or eaten on its own.

@atrangi.dubai

Jumeirah AlQasr, Madinat Jumeirah, Al Sufouh 1, Dubai

atrangi-by-ritu-dalmia