>> September 28, 2011
Our adventures in cooking is endless. And this time, pravin tired yet another new dish using the bird quails. A dish such as this would have been cooked for special occasions here. Served with a pulav, it could be the centrepiece of your dinning table. Other game birds such as partridge, pheasant or grouse will also work well.
- Quails - 6 nos (about 300 gms, skinned)
- Ginger paste - 1 tbsp
- Garlic paste - 1 tbsp
- Red chilly powder - 2 tsp
- Turmeric powder - 1/2 tsp
- Salt to taste
- Oil / ghee - 200 ml
- Cinnamon stick - 1 no
- Blade mace - 1 no
- Cardamom pods - 2
- Black peppercorns - 1 tbsp
- Cloves - 3 nos
- Onions - 250 gms, blended to a fine paste
- Corriander powder - 2 tbsp
- Plain yoghurt - 450 gms
- Chickpea flour - 1 1/2 tbsp
- Garam masala - 1 tsp
- Corriander leaves, finely chopped - 50 gms
1. Clean the quails inside and out, drain and pat dry it. Season them by rubbing with a mixture of 1 tbsp of ginger paste, 1 tbsp of garlic paste, 1 tsp of red chilly powder, turmeric powder and salt to taste. Marinate for 15 mins.
2. Heat oil in the pan, place the quails and cook until they are golden brown on all sides. Transfer the quails to a dish and set aside.
3. Heat the juices and oil left in the pan and add the whole spices, stirring to release their aromas. Add the onion paste and the remainder ginger and garlic paste and cook.
4. Add chilli powder, salt and the corriander powder. Cook unitl the oil begins to seperate out from the paste.
5. Return the seared quails to the pan and spoon the sauce over them carefully, taking care not to break the birds. Whisk the yoghurt with the chickpeak four, then pour over the birds, and mix the sauce. Cover and cook for 20 mins over low heat.
6. Finally, garnish it with garam masala and finely chopped corriander leaves.