### TranslatedIngredients: 1-1/2 cup Sweet corn - steamed and ground to paste,1 teaspoon Ghee,1/2 cup Milk,1/2 teaspoon Cumin seeds (Jeera),1/2 teaspoon Mustard seeds,1 Green Chilli - finely chopped,1 teaspoon Ginger - grated,1/2 teaspoon Turmeric powder (Haldi),1/4 teaspoon Red Chilli powder,1/4 teaspoon Asafoetida (hing),1/2 teaspoon Sugar,1 teaspoon Lemon juice,Coriander (Dhania) Leaves - as required (for garnish),Salt - to taste ### PrepTimeInMins: 10 ### CookTimeInMins: 15 ### TotalTimeInMins: 25 ### Servings: 2 ### Cuisine: Rajasthani ### Course: Snack ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Bhutte Ka Kees, firstly we will steam the corn. Add the corn in a pressure cooker with required water and cook it till the pressure cooker releases 2 whistles. Make a paste out of corn and keep it aside.Heat a wok with ghee. Add the steamed corn with a little milk in a food processor and make a coarse paste out of it. Once it is done, keep it aside.Heat a heavy bottomed pan with ghee. Add asafoetida, cumin seeds and mustard seeds. Let it cook for about 15 seconds.After 15 seconds, add ginger, green chillies, turmeric powder, and salt. Cook for about 30 seconds.Mix and after 30 seconds add in the corn paste. Cook for 2 minutes and then add red chilli powder. After 10 seconds add milk and a little sugar. Let it cook for 3 to 5 minutes.Stir in between continuously. Lastly, add lemon juice and coriander leaves. Serve hot.Serve Bhutte Ka Kees along with Masala Chai and Linzer Cookies for your tea time break.