Name: Nutritious Breakfast of Birds Nest recipe by PV Iyers Kitchen at BetterButter
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 5
Ingredients: For sevai: 1 cup rice; 1 teaspoon salt; 2 teaspoon Oil; 1/2 teaspoon cumin powder; 2 green chillies; 1/4 cup shredded coconut; 2 carrots finely grated; 1/8 teaspoon mustard seeds; Pinch of aesofeotida; For crust: 50g cold butter; 1/8 cup caster Sugar; 1/8 cup tapioca Flour; 1/8 cup all purpose flour; 2 tablespoons dessicated coconut; 1/4 tsp Vanilla Extract

ABOUT Nutritious Breakfast of Birds Nest RECIPE

This is one of the very popular South-India which is called 'Sevai' it is prepared from soaked and ground rice paste. I have served it over a coconut pate sucree, which I have prepared like a bowl. The Sevai can be made in various flavours of tadkas like lemon, coconut, beetroot, mix veegetable etc.. as I have got hold of fresh red carrots today,,, I am making Carrot and coconut Sevai.

Ingredients Serving: 5

For sevai: 1 cup rice
1 teaspoon salt
2 teaspoon Oil
1/2 teaspoon cumin powder
2 green chillies
1/4 cup shredded coconut
2 carrots finely grated
1/8 teaspoon mustard seeds
Pinch of aesofeotida
For crust: 50g cold butter
1/8 cup caster Sugar
1/8 cup tapioca Flour
1/8 cup all purpose flour
2 tablespoons dessicated coconut
1/4 tsp Vanilla Extract

Instructions

Soak rice in Luke warm water for 30 minutes.
For coconut pate sucree: Mix all the ingredients (mentioned for the crust) together to form a dough. Do not knead it. Cling wrap and rest in the fridge for 1/2 hour.
Roll out the dough to 1/4" thickness and cut out two 5" circles.
Roll out leftover dough in strips. Around 1.5 inch broad.
I used two 5 inch spring form pans. Greased them with butter. Arranged 5 inch circle in the bottom. Then arranged the strip on the side of the pan and pressed both layers at the joint. Pricked the surface using a fork.
Baked these in a pre heated oven at 180 degree C for 20 mins or until the endges are golden brown
For sevai: Soak rice in Luke warm water for 30 minutes.
Drain excess water and grind fine paste using little water.
Add the paste to a non stick pan. Add 1/2 cup water and cook by mixing constantly.
Initially some lumps will be seen. But it will disappear once the mixture is cooked. Only thing is keep stirring.
Once done you can see the mixture will come together like a dough and will become smooth and lump free.
While the mixture is still hot wet your fingers, make small balls. Place in a steamer and cook for 10-15 minutes.
Take 1 or 2 ball of dough and add to the Chakli maker machine with the fine sev attchement and pipe nest like sevai over the prepared pie base.
For the tadka: heat oil, add mustard seeds. After they splutter add aesofeotida. Then add chillies and saute.
Add carrots and coconut and saute.
Then add seasonings and switch off flame.
Sprinkle this carrot tadka over the sevai. Make small egg shaped balls out of the left over rice dough and place in the centre of the nest.
Serve warm and enjoy

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