Hatching hope

The Chicken - potato birds nest is a savory snack made to feast your eyes and satiate your taste buds.

This recipe has taught me how one can bring creativity into the kitchen. Making the bird’s nests are not only fun but will leave you with lip smacking taste.

Preparation time - 30 mins

Cooking time - 15 mins

Total time - 45 mins

Servings - 7 to 8

Ingredients

• Shredded chicken (cooked adding 1 tsp black pepper powder, enough salt and water) – 1 cup

• Potato – 2 no.

• Onion – 2, (finely sliced)

• Green chili – 3, chopped

• Crushed ginger garlic – 1 ½ tsp

• Black pepper powder – ¼ tsp

• All spice powder – a pinch

• Coriander leaves – 2 tsp

• Mint leaves – 1 tsp (optional)

• All purpose flour – ¼ cup

• Egg white – 1 (lightly beaten adding little salt)

• Thin vermicelli – ¾ cup (crushed)

• Vegetable oil

• Salt

• Milk -1/2 ltr

• Lime juice -3 tbsp

Instructions

1. Boil the potato with skin till cooked. Let it cool for some time at room temperature before you remove the skin.

2. Take milk in another container and bring it to a boil. Add lime juice to coagulate the milk. Once set, the curds will release whey. Keep heating the curds and cook it for a few more minutes to expel more whey. Pour curds into a lined colander and allow to drain. Keep the prepared cheese aside.

3. Heat oil in a pan, add sliced onion, remaining chopped green chili and salt. Saute it on medium flame till soft. To this add crushed ginger garlic and saute for about 2-3 mins.

4. Add black pepper powder and all spice powder to this and saute well on low flame for about 2 – 3 minutes. Add chopped coriander leaves and mint leaves and mix well.

5. Add the shredded chicken to the mixture and cook on low flame for another 4 – 5 minutes. Remove from flame.

6. Now add the mashed potatoes to the chicken mixture. Make 7 – 8 small balls (lemon sized) and press it lightly to get the shape of a cutlet. Apply pressure in the center to form a pocket that resembles a birds nest.

7. Roll it in all purpose flour, then dip it in beaten egg white and then in crushed vermicelli. Deep fry the cutlet until golden brown. Place them on a paper towel to drain out the excess oil.

8. Take the prepared cottage cheese mash and press it lightly to form small balls shaped like an egg. Place the cottage cheese balls over the nests and serve hot with your favorite sauce.

Note

• You can season the cottage cheese balls with salt, oregano, chilly flakes etc.

Give this recipe a try!