sanaa's recipe note book
sanaa's recipe note book

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BIRD’S NEST - sanaa's recipe
  1. 1 Cup = 200ml
  1. Shredded chicken (cooked adding 1 tsp black pepper powder, enough salt and water) – 1 cup
  2. Potato – 1 no.
  3. Onion – 2, (finely sliced)
  4. Green chili – 3, chopped
  5. Crushed ginger garlic – 1 ½ tsp
  6. Black pepper powder – ¼ tsp
  7. Garam masala powder – a pinch
  8. Coriander leaves – 2 tsp
  9. Mint leaves – 1 tsp (optional)
  10. All purpose flour – ¼ cup
  11. Egg white – 1 (lightly beaten adding little salt)
  12. Thin vermicelli (Pakistani vermicelli) – ¾ cup (crushed with hand)
  13. Oil – 2 tbsp + for deep frying
  14. Salt – to taste
  15. Hard – boiled egg – 1, (cut to very small pieces) for serving
  1. Boil the potato with skin till cooked (do not cut potatoes). Remove the potatoes from water and let it cool for some time at room temperature. Pat - dry the potatoes with a kitchen towel and remove the skin. Mash the potatoes with your hand and keep it aside.
  2. Heat oil in a pan, add sliced onion, chopped green chili and enough salt. Saute it on medium flame till soft. To this add crushed ginger garlic and saute till the raw smell disappears.
  3. Add black pepper powder and garam masala powder to this and saute well on low flame for about 2 – 3 minutes. Add chopped coriander leaves and mint leaves and mix well.
  4. Add the shredded chicken to this and mix well and cook on low flame for another 4 – 5 minutes. Remove from flame.
  5. Now add the mashed potatoes to the chicken mixture and mix till well combined. Make 7 – 8 small balls (lemon sized) out of it and press it lightly to get the shape of cutlet. Press this a little at the center.
  6. Roll it in all purpose flour, then in beaten egg white and then in crushed vermicelli. Heat oil in a deep pan and fry this till golden brown. Put this in paper towel and remove the excess oil. Place small pieces of hard – boiled egg over it and serve hot with your favorite sauce.

Note : makes about 7 – 8 pieces.

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