September 28, 2011

Bateyr Masala (Quails in Spicy Curry)

quail 2

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.

Ingredients :
  1. Quails - 6 nos (about 300 gms, skinned)
  2. Ginger paste - 1 tbsp
  3. Garlic paste - 1 tbsp
  4. Red chilly powder - 2 tsp
  5. Turmeric powder - 1/2 tsp
  6. Salt to taste
  7. Oil / ghee - 200 ml
  8. Cinnamon stick - 1 no
  9. Blade mace - 1 no
  10. Cardamom pods - 2 
  11. Black peppercorns - 1 tbsp
  12. Cloves - 3 nos
  13. Onions - 250 gms, blended to a fine paste
  14. Corriander powder - 2 tbsp
  15. Plain yoghurt - 450 gms
  16. Chickpea flour - 1 1/2 tbsp
  17. Garam masala - 1 tsp
  18. Corriander leaves, finely chopped - 50 gms
quail 3

Method :

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.

quail 1

Serve warm.

September 26, 2011

Agathi Keerai pakoda (Green leaves fritters)

fritters 2

These crispy, spicy fritters are eaten as a snack rather than as an appetizer.  This can be served with coffee or tea.  These are generally made as small pieces and fried till crispy.  Addition of agathi keerai makes this snack more healthy and nutricious to the kids.  Perfect snack for kids school box :)

Ingredients :
  1. Agathi keerai - 1 cup (finely chopped)
  2. Channa dal - 1/2 cup 
  3. Raw rice - 1 tbsp
  4. Onion - 1 large sized
  5. Fennel seeds - 1 tsp
  6. Ginger paste - 1/2 tsp
  7. Garam masala - 1 tsp
  8. Red chilly powder to spice
  9. Turmeric powder - 1/4 tsp
  10. Salt to taste
  11. Oil  for deep frying + 1 tbsp
fritters 3

Method :

1.   Soak the channa dal & rice together for atleast one hour.  Grind them coarsely.

2.  Mix together the channa dal mixture, chopped agathi keerai, chopped onion, ginger paste, red chillypowder, turmeric powder, garam masala, fennel seeds, 1 tbsp hot oil and salt to taste.

3.   Heat the oil in the medium heat & drop the batter in any shape.  Fry until golden brown & crispy.

fritters 1

Serve immediately.

September 12, 2011

Spicy Tomato Chutney - Perfect Dip

chutney 3

Back to my regular routine after my wonderful days in India.  Now its my time to take charge of the kitchen & starting the day with this spicy and colorful tomato chutney which taste delicious with dosa, idly, pongal especially with most of the south indian tiffin menus.  

Ingredients :
  1. Riped tomatoes - 3 nos
  2. Oil - 1 tsp + 1 tsp
  3. Urad dal - 2 tsp
  4. A pinch of hing
  5. Ginger pcs - 1 inch
  6. Red chillies to taste
  7. Tamarind pulp - 1/4 tsp 
  8. Salt to taste
  9. Grated coconut - 1/2 cup
  10. Mustard seeds - 1 tsp
  11. Curry leaves - 1 tbsp
chutney 2


Direction to cook :

1.   Heat 1 tsp of oil in the pan, add a tsp of urad dal, hing, ginger piece, red chillies & cut tomatoes.  Add salt and cook till done.

2.   Cool the tomato mixture & grind it along with the tamarind and grated coconut. 

3.   Meanwhile, heat a tsp of oil add mustard seeds, urad dal, red chillies (2 nos) & curry leaves & pour it in the grounded chutney.

chutney 1

Spicy tomato chutney is ready to serve.
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