Eyrie Recipe by Prashansa Satapathy

Cooking Time: 95 Minutes
Preparation Time: 360 Minutes
Total Serves: 5

The Ingredient List

For Steamed Savoury Manda Pitha:

• MAGGI Masala-ae-Magic - ½ Sachet (3 Grams)
• Fine Rava/Semolina -100 Grams
• Water - 200 ML (For Manda Pitha Dough) + 1 Litre (For Steaming Process)
• Ghee For Manda Pitha - 1 Teaspoon (In Water for Making Dough) + 1 Tablespoon (During Kneading) + 1 Teaspoon (During Making)
• Salt - A pinch
• Microwaved & Mashed Potato - 60 Grams
• Grated Paneer - 40 Grams
• Oil - 1 Tablespoon
• Turmeric Powder - 1 Teaspoon
• Salt For Potato Stuffing - A pinch 

For Crispy MAGGI Nest:

• MAGGI 2-Minute Noodles & Masala - 3 Packets
• Corn Flour - 3 Tablespoons
• Oil - 1 Tablespoon (For Application on Noodles) + 400 ML (For Frying)
• Water - 400 ML

For Green Pea In Coconut Milk Sauce:

• MAGGI Coconut Milk Powder - 100 Grams
• MAGGI Masala-ae-Magic - 1 Teaspoon
• Ghee - 1 Tablespoon
• Kasoori Methi - 1 Teaspoon
• Boiled Green Peas - 50 Grams
• Salt - To Taste
• Elaichi Powder - ½ Teaspoon
• Green Chilli Paste - 1 Teaspoon
• Water - 100 ML
• Green Edible Food Colour - 1 Drop (optional)

For Imli Chutney Caviar:

• MAGGI Imli Chutney - 50 ML
• Water - 100 ML
• Agar-Agar - 1½ Tablespoons
• Unflavored Oil (Refined Sunflower Oil) - 300 ML

Dish Presentation

• Edible Flower Florets - 5-6
• Coriander Leaf Strands - 5-6

The Easy Steps

For Preparation Manda Pitha:

1. Microwave  1 medium-sized potato at 720°c for 5 minutes. Peel off the skin and mash thoroughly.
2. Grate 40 grams paneer and keep aside.
3. Make 5 Manda Pitha balls.

For Cooking Manda Pitha:

1. Bring 200 ml water to boil. Lower the flame and add ghee and salt to it.
2. In small batches add rava, stirring continuously and ensuring no lumps are formed. Cook in low flame for 5 minutes. Remove from heat and allow to cool for 10 minutes.
3. Once cool, add ghee and knead well. Make 5 medium-sized balls.
4. In a separate kadhai, add oil. Once hot, add mashed potato and paneer to it.
5. Add salt and turmeric. Mix well. Cook for 5 minutes in low flame.
6. Add MAGGI Masala-ae-Magic. Give a good stir.
7. Allow ut to cool completely. Make 5 walnut-sized balls of these.
8. Apply ghee on palms. Make a pocket of rava balls and stuff the above mixture in it. Seal the sides properly giving it an egg shape.
9. Steam in a steamer for 20 minutes. Allow it to cool completely.

For Cooking Crispy MAGGI Nest:

1. In a Kadai bring water to boil. Add MAGGI noodles and cook till 90% done.
2. Remove and dry it completely. Use a kitchen towel to soak excess water.
3. Apply oil on dried Noodles and coat with cornflour.
4. Heat oil in a deep kadhai.
5. Arrange noodles in form of the nest on a frying spoon. Fry in medium to low flame till it turns golden brown.
6. Allow to cool and remove carefully from the frying spoon.
7. Sprinkle MAGGI masala mix generously on the nest. Keep aside.

For Cooking Green Pea In Coconut Milk Sauce:

1. Add ghee in Kadai.
2. When mild hot, add elaichi powder and green chilly paste. Cook for few seconds.
3. Mix coconut milk powder in water and add to Kadai. Cook for 10 minutes till ghee starts separating.
4. Add green peas, kasoori methi, MAGGI masala magic, and salt. Give a good stir and cook for another 5 minutes.
5. Allow it to cool. Add green food colour and then blend to a smooth sauce.

For Preparation Imli Chutney Caviar:

1. In a transparent glass bowl, take refined oil and refrigerate it. Ensure the oil is completely chilled while making caviars.

For Cooking Imli Chutney Caviar:

1. Mix imli chutney and water. Add to a hot kadhai and stir well.
2. Bring to boil, stirring intermittently for 2-3 minutes.
3. Lower flame, add agar-agar powder. Mix well and allow to cool down for a minute.
4. Take the above liquid in a syringe and drop-in chilled oil slowly. The small spherical balls of imli chutney are the caviars.
5. Remove carefully and refrigerate it for 10 minutes before you start plating.

For Dish Presentation

1. Take a white dinner plate and add 2 tablespoons of the green pea in coconut milk sauce.
2. Place a flat bowl on the sauce and remove it carefully, making the impression as in the photograph. Alternatively, the sauce can be sprinkled on the plate as art too.
3. Put the nest beside it and put Manda Pitha in the center of the nest. Decorate with coriander leaf strands and edible flowers.
4. Decorate with caviar and serve.