The Food Nest

06/06/2014

Nice solutions and expert advice on interior lighting...

A multi-brand store providing you one-stop experience in lighting and home appliances' solutions.

27/05/2014

Wish to share a news with all of our friends and customers! Happy to let you know that now you can hashtag us at for any comment, feedback and suggestion!!!

27/05/2014

After some great feedback from our clients, we are now planning to open up a new of your in the foothills of Himalayas, ! Please share your feedback and suggestions about the right location, if you have any! Wish to hear back from you! -

08/05/2014

A global village... Arts, Culture, cuisine and fashion! What a fusion! Thanks for a brilliant film St.ART Delhi!

All the action from week 2 of the St-Art Delhi festival. Featuring Harsh Raman (India), Sergio (Brazil), Alina (Denmark), Tona (Germany), Tones (Taiwan), Ran...

11/04/2014

Recently did the visual Merchandise for one of our esteemed clients, Male Id. We have been getting some rave reviews on the job done, within the timelines!

14/01/2014

Green Smoothie Recipe

Prep time: 5 minutesYield: Makes 2 servings.

If you want to add coconut oil, be sure it’s slightly melted when you add it so it emulsifies and blends well into the smoothie. Otherwise, it might be lumpy, especially if you are using frozen pineapple or if you add ice cubes.

If you use canned pineapple, you can add the juice, too, for a sweeter tasting smoothie.

INGREDIENTS

1 medium ripe banana
1 cup of fresh, canned, or frozen pineapple
3 large handfuls of fresh spinach (washed)
1 cup of plain Greek yogurt
6 oz. water
1 teaspoon coconut oil (optional)
METHOD
Put all ingredients in a blender, and blend until smooth.

Adding plain Greek yogurt along with the fruits and spinach increases the protein content, making this smoothie an easy and fulfilling meal. You can sneak all kinds of other good things in, too. I like to add a teaspoon of coconut oil, enhancing both the flavor and the health benefits of the drink. Many parents find green smoothies are an enticing way to get their young ones to eat an extra serving of greens.

24/10/2013

Golden Chicken, Braised Greens & Potato Gratin


4 Ingredients
For the gratin

800 g potatoes
3 onions
olive oil
1 organic chicken stock cube
½ bunch fresh sage
100 ml single cream
30 g Parmesan cheese

For the chicken
4 x 120 g skinless higher-welfare chicken breasts
few sprigs fresh rosemary
2 rashers smoked higher-welfare streaky bacon

For the greens
200 g baby leeks
200 g baby spinach
200 g frozen peas

Method

START COOKING
Finely slice the potatoes in the processor, then tip into the medium pan and cover with boiling water and the lid • Peel the onions, finely slice in the processor, then tip into the roasting tray with 2 tablespoons of oil, crumble in the stock cube and season with salt and pepper • Tear in the sage leaves and stir regularly, adding a splash of water if they start to catch

On a large sheet of greaseproof paper, toss the chicken with salt, pepper and the rosemary leaves, then fold the paper over and bash and flatten the chicken to 1.5cm thick with a rolling pin • Put into the frying pan with 1 tablespoon of oil, turning after 3 or 4 minutes, until golden and cooked through • Drain the potatoes well in a colander, then tip into the onion pan, stir together and arrange in a flat layer • Pour over the cream, then finely grate over the Parmesan and pop under the grill on the top shelf

Halve the leeks lengthways, rinse under the tap, then finely slice • Put into the empty lidded pan on a high heat with 1 tablespoon of oil, stirring often • Finely slice the bacon and add to the chicken pan, tossing regularly • Stir the spinach and peas into the leeks and once the spinach has wilted and the peas are tender, pile on a board or platter with the chicken and bacon on top • Serve with the gratin

23/10/2013

Masala Jowar Uttapam

Ingredients
•Sorghum flour (jawariatta) soaked for 8 hours 1 cup
•Split black gram skinless (dhuli urad dal) soaked for 8 hours 1/4 cup
•Salt to taste
•Ginger-green chilli paste 2 teaspoons
•Coconut oil For shallow frying
•Onion ,chopped 1 cup
•Tomato,chopped 1 cup
•Fresh coriander leaves chopped 1/2 cup

Method
Drain and grind sorghum with sufficient water to a coarse batter. Drain and grind black gram with sufficient water to a smooth batter. Mix both the batters with salt and allow to ferment overnight.

Add ginger-green chilli paste and water as required to get the required consistency. Heat a non-stick tawa. Pour a small ladleful of the batter and spread evenly into a two-inch diameter uttapam. Drizzle little oil all around and sprinkle some onion, tomato and coriander leaves on top.

Cook till the underside is done. Flip over and cook till the other side is equally done. Serve hot with coconut chutney or tomato ketchup

15/10/2013

Cinnamon Raisin Bread

4 Ingredients

1 1/2 cups milk
•1 cup warm water (110 degrees F/45 degrees C)
•2 (.25 ounce) packages active dry yeast
•3 eggs
•1/2 cup white sugar
•1 teaspoon salt
•1/2 cup margarine, softened
•1 cup raisins
•8 cups all-purpose flour
•2 tablespoons milk
•3/4 cup white sugar
•2 tablespoons ground cinnamon
•2 tablespoons butter, melted

Directions
1.Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.

2.Dissolve yeast in warm water, and set aside until yeast is frothy. Mix in eggs, sugar, butter or margarine, salt, and raisins. Stir in cooled milk. Add the flour gradually to make a stiff dough.

3.Knead dough on a lightly floured surface for a few minutes. Place in a large, greased, mixing bowl, and turn to grease the surface of the dough. Cover with a damp cloth. Allow to rise until doubled.

4.Roll out on a lightly floured surface into a large rectangle 1/2 inch thick. Moisten dough with 2 tablespoons milk. Mix together 3/4 cup sugar and 2 tablespoons cinnamon, and sprinkle mixture on top of the moistened dough. Roll up tightly; the roll should be about 3 inches in diameter. Cut into thirds, and tuck under ends. Place loaves into well greased 9 x 5 inch pans. Lightly grease tops of loaves. Let rise again for 1 hour.

5.Bake at 350 degrees F (175 degrees C) for 45 minutes, or until loaves are lightly browned and sound hollow when knocked. Remove loaves from pans, and brush with melted butter or margarine. Let cool before slicing.

12/10/2013

If you generally do not eat a lot of fruit and vegetables and are finding it difficult to add a few more portions to your daily diet,

here are a few ideas to start you off:

Start the day with a glass of freshly squeezed orange or grapefruit juice

Add sliced banana, strawberries, kiwi to your breakfast cereal
Have a fruit smoothie for breakfast made with banana, yoghurt and other fruit

Add lettuce, sliced tomato, cucumber to sandwiches

Add diced red, orange and green pepper to mayonnaise

Choose dried fruit snacks over chocolate

Add sliced fruit to yoghurt or other desserts

Choose healthy dips with vegetable crunchies over unhealthy snacks

Make healthy homemade vegetable soups for lunch or dinner

Always have a side salad of lettuce, cucumber, tomato and onion with your meal

Try different and exotic salads for a change

Try to eat 3 different vegetables with your main meal

Have fruit salad for dessert

Make healthy risottos with fresh vegetables

12/10/2013

Potato and Corn Kathi Rolls

Preparation Time: 20 mins
Cooking Time: 15 mins
Makes 6 kathi rolls

Ingredients

For The Chapatis
1/4 cup whole wheat flour (gehun ka atta)
1/4 cup plain flour (maida)
2 tbsp low-fat milk (99% fat free , readily available in the market)
salt to taste
whole wheat flour (gehun ka atta) for rolling

To Be Mixed Into Corn and Potato Filling
1 cup boiled sweet corn kernels (makai ke dane)
1 cup boiled and grated potatoes
2 green chillies , finely chopped
1/4 tsp garam masala
2 tsp lemon juice
2 to 3 tbsp brown bread crumbs
salt to taste
2 tbsp chopped coriander (dhania)

Method
For the chapatis
Combine all the ingredients and knead into a soft dough.
Divide the dough into 5 equal portions roll out each portion into 150 mm. (6") thin chapati with the help of little flour.
Cook each chapati lightly on a non-stick tava (griddle) on both sides. Keep aside.

How to proceed
Divide the corn and potato filling into 5 equal portions. Keep aside.
Place a chapati on a flat dry surface and spread a portion of the filling evenly in the centre and roll it tightly.
Repeat to make 4 more rolls.
Just before serving, cook the rolls on a hot non-stick pan on both sides for 2 to 3 minutes.
Serve hot.
Nutrient values per roll
Energy Protein Carbohydrate Invisible Fat Fibre Calcium
74 cal 2.4 gm 16.4 gm 0.2 gm 0.8 gm 17.2 mg

09/10/2013

Baked Puri

Preparation Time: 15 mins
Baking Time: 15 Minutes
Baking Temperature: 200°C (400°F)
Makes 40 mini puris

Ingredients
1/2 cup ragi (nachni / red millet) flour
1/4 cup jowar (white millet) flour
1/4 cup soya flour
2 tbsp finely chopped fenugreek (methi) leaves
2 tsp sesame seeds (til)
1/4 tsp chilli powder
1/4 tsp turmeric powder (haldi)
2 tsp grated jaggery (gur) , dissolved in 1 tbsp water
1/2 tsp oil
salt to taste
1/2 tsp oil for greasing

Method
Combine all the ingredients (except ½ tsp oil) together in a bowl and knead into soft dough using enough water. Keep aside for 10 minutes.
Knead again using ½ tsp of oil till smooth and divide the dough into 40 equal portions.
Roll out each portion into thin puris and prick each puri with a fork.
Arrange the puris on a greased baking tray and bake in a pre-heated oven at 200°c (400°f) for 10 minutes.
Cool and store in an air-tight container.

Handy tip
1 tbsp dried fenugreek leaves can be replaced for 2 tbsp of fresh fenugreek leaves.

Baked puris, crisp multi-flour puris are a great alternative to other fried snacks. Methi, sesame seeds and jaggery in combination add to the iron content of this recipe.