Birds Nest

This is another recipe which my son likes very much mainly due to its appearance and name. When you tell birds nest it will open your ears jus to know what this dish is all about, but its actually a easy and tasty dish .
It will be crunchy out side due to the semiya and soft inside due to the potatoes. The peas which is in the middle will look like eggs in the nest. This is a very attractive starter for a party and you can also have it as a snack.
Let do this interesting recipe.

Ull Need :

1. Potatoes - 3

2. Peas - 1 cup

3. Coriander - 1/2 cup
4. Pudina - 1/2 cup
5. Dhania powder - 1 tsp
6. Garam masala - 1tsp
7. Jeera powder -1 tsp
8. Finely chopped green chilly
9. Roasted Semiya - 1 cup
10. Maida Flour - 1 tbsp
11. Salt
12. Oil for frying

Method :

1. Boil peas seperately and drain the water.

2. Boil Potatoes in cooker and mash well.

3. Add Chopped Pudina and coriander, Dhania Jeera , Garam masala and mix well

4. Then add green chilly and salt mix evenly

5. Pinch out 2 small ball from the potato and make a hole in the center of 1 ball as shown in pic

6. Drop few peas and close it with the other ball.

7. Make three or four and keep it aside

8. Spread semiya in a plate 

9. Mix maida in water. 

10. Drop the ball in maida mixture and roll it over the semiya.

11. See to that the semiya ia covered fully on the ball.

12. Heat oil in a pan and fry these balls

13. Cut these balls in the middle.

14. It will be as if there are green eggs in a nest.

Bajra / Kambu Dosa

Bajra or Kambu is a millet gown in India which has a high nutritional value. Bajra is rich in iron,vit B, thiamin, riboflavin, niacin. It has same quantity of protein as wheat. Sometimes we used to have less dosa flour for making dosa. During that time I used to add some bhajra flour and little rice flour to the dosa flour and increase the quantity of dosa flour. All healthy items will be wasted by our kids so you can add the bajra flour to this to make it healthy and nutritious. You get ready made bajra flour in all departmental stores.

Ull Need : 

1. Bajra / Kambu Flour - 1cup
2. Rice flour - 1/4 cup
3. Left over Dosa flour
4. Salt
5. Oil
6. Onion

Method :

1. Mix Dosa flour, Bajra Flour and little rice flour for crispness.
2. Add little salt and onion if needed
3. Add water little by little and mix well without any lumps
4. The batter should not be very watery
5. You can add curry leaves also
6. Heat dosa pan and pour one laddle and spread like dosa.
7. Turn and cook the other side
8. Serve hot with Idli powder or Chutney.

Carrot Chutney

Today I had planned to make dosa for Breakfast, When I was thinking for some  sidesdish for these dosas , I remembered seeing carrot chutney in a cookery show. I had bought lots of carrots the previous day , so I planned to do this carrot chutney for dosas. This chutney became a hit in my house. My husband couldnt believe that the chutney was made with carrot.

Ull Need :

1. Carrot - 2
2. Urud dhall - 1 tblsp
3. Red chilies - 2 or 3
4. Tamarind - 1 small piece
5. Salt to taste
6. Oil - 2 tsp

Method :

1. Grate carrots in a grater and keep it aside
2. Heat oil in a pan and add urud dhall and red chillies
3. Once the dhall changes its colour ,transfer to a plate and allow it to cool.
4. Now in the same pan jus fry the grated carrotfor 2 min in the remaining oil
5. Add the tamarind give a mix and add it to the dhall
6. Once it cools add salt and grind it in a mixie.
7. Your carrot chutney is ready

Methi Bhaji

Yesterday I planned to do Chapati for dinner. I was thinking for a simple sidedish for chapati then I remembered that I had some left over Methi leaves in my refrigirator after doing Methi Pulao. I was searching for some new sidedish with Methi. In one of my cookery books I saw this recipe. And it turned out very well. Let me share this with you

Ull Need :

1. Onion - 1/2 Kg
2. Fresh Methi Leaves - 1 cup
3. Oil - 2 Tblsp
4. Ginger garlic paste - 1tsp
5. Dhania powder - 1tsp
6. Jeera Powder -  1/2 tsp
7. Red chilly powder - 1 tsp
8. Salt - as reqd
9. Sugar - 1/2 tsp
10. Coocked Green Peas - 1/2 cup
11. Tomato Paste - 1/4 cup
12. Garam Masala - 1/2 tsp

Method :

1. Peel and grated onion using large eyed grater.
2. Wash and cut Methi leaves. (u can sprinkle some salt here if you do not like the bitter taste of methi , when you are adding squeeze the excess water.)
3. Heat oil in a kadai, add ginger garlic paste and then grated onion.
4. Fry till golden brown and then add dhania, jeera, red chilly, garam masala powder.
5. Saute for few min and add the methi leaves and fry for few min in low flame.
6. Add tomato paste, salt, little sugar and cook till it becomes thick.
7. Serve hot with chapathi or can be used as bread topping also.


Linking this recipe EP-series- Fenugreek and green chilly and Palakkadcooking