Wednesday, June 23, 2010

Kada Kozhi (Quail)Roast

Quail: 1/2 kg
Onion Chopped: 2 medium
Shallots chopped: 1/2 cup
Tomato chopped: 1 big
Green chilli crushed: 2-3 pcs
Garlic crushed: 1/2 tbsp
Ginger crushed: 1/2 tbsp
Pepper Powder: 1 tbsp
Chilly powder: 3/4 tbsp
Turmeric powder: 1 tsp
Curry Leaves: 2 springs
Coconut Oil
Salt: 1 tsp
Water: 1/2 cup

For Grinding Masala:
Fennel seed: 2 tsp
Cardamom: 2-3 pcs
Cloves: 3-4 pcs
Cinnamon stick: 1 pc

Grind all the above ingredients to a fine powder and keep it aside. Wash and cut the Quail into medium pieces. Heat oil in a pan, sauté curry leaves, crushed ginger green chilli and garlic till golden color. Then add chopped onions, shallots and salt, sauté till golden brown color. Add chopped tomatoes, sauté till the oil appears on the top. Then add pepper powder, chilli powder, turmeric powder, and grinded masala powder and stir well. When the raw smell goes, add quail pieces. Reduce the flame, cover and cook for 5 minutes. Remove lid and pour 1/2 cup water. Close the pan and allow it to cook 15-20 minutes in simmer. When the curry turns dry, remove from fire. Add some curry leaves. Serve hot