One more Kees in the Brunch! June 20, 2007Posted by live2cook in Sauces and Gravies.
I read about the recipe of “Kees” in a book and was thinking about posting it for the event “Maharashtra Cuisine” hosted by Nupur. You can find the details about the event by clicking the image below.
Tee and Dhana wrote about “Ratalayacha kees”. I learnt from them that “Kees” means “stir-fry” (Kees in reality means “Grated”, Thanks to Nupur and Tee for shedding light on the definition of Kees). I am joining them with one more kees recipe. This is a Corn Kees.
We visited an Island two weeks ago. It was an hour travel in the ocean to the Island. For sightseeing, We have to ship our cars to the Island or hire bikes or motor cycles. We decided to leave our car behind and hire bikes. So whatever we carry for our picnic should fit in our backpack. I was looking for a recipe that serves as a side dish to Roti and also be eaten as a snack too. This corn kees served the purpose well.
The Recipe is:
6 – 8 ears fresh, sweet corn
3 Tablespoons Vegetable oil
1/2 teaspoon Mustard seeds
1 teaspoon Cumin seeds
1 – 3 teaspoons minced Green Chili
1/2 teaspoon salt
1/2 cup grated, unsweetened Coconut
1/2 cup yogurt
1/2 teaspoon coarsely ground Black Pepper
1 1/2 teaspoon powdered Cumin
1 teaspoon sugar
1 teaspoon lime juice
1. Grate the corn.
2. In a pan heat the oil and add Mustard and Cumin Seeds.
3. When they splutter, add the grated corn and chili
4. Stir fry for a minute.
5. Add salt, coconut, yogurt, pepper and cumin powders.
6. Mix well and reduce the heat. Cook until the liquid evaporates.
7. Add the sugar and lime juice. Mix well and serve.
Note: I added Curry leaves and Asafetida. Since I was planning it for a side, I didn’t let it completely dry.