| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Femina, Meat, Femina1 |
4 |
servings |
INGREDIENTS
| 8 |
|
Bataer; (quails), prick the |
|
|
; surface with a fork |
| 75 |
g |
Desi ghee; (clarified butter) |
| 4 |
|
Black cardamom |
| 4 |
|
Cloves |
| 2 1/2 |
|
Cm cinnamon |
| 2 |
|
Bay leaves |
| 8 |
|
Flakes; (16 g) garlic, |
|
|
; chopped fine |
| 250 |
g |
Onions; grated |
| 10 |
g |
Ginger; julienned |
| 2 |
ts |
Coriander powder; (10 g) |
| 1 |
ts |
Chilli powder; (5 g) |
| 200 |
g |
Tomatoes; chopped fine |
|
|
Salt to taste |
| 75 |
ml |
Curd; whisked |
| 2 |
tb |
Almond paste; (30 g) |
| 1/2 |
ts |
Cardamom powder; (2 g) |
| 1/4 |
ts |
Cinnamon powder; (1 g) |
| 1/4 |
ts |
Clove powder; (1 g) |
| 1/4 |
ts |
Mace powder; (1 g) |
|
|
A few strands saffron |
| 6 |
tb |
Red wine; (90 ml) |
| 2 |
tb |
Malt vinegar; (30 ml) |
| 3 |
tb |
Garlic paste; strained (45 g) |
| 2 |
tb |
Ginger paste; strained (30 g) |
| 1 1/2 |
ts |
Chilli powder; (7 g) |
|
|
Salt to taste |
| 250 |
g |
Chicken mince |
| 8 |
|
Flakes; (16 g) garlic, |
|
|
; chopped fine |
| 4 |
|
Cm ginger; julienned |
| 2 |
|
Green chillies; chopped fine |
| 16 |
|
Roasted pistachios |
| 16 |
|
Raisins; refreshed in water |
|
|
; until they puff up |
| 1/2 |
ts |
Shahjeera; (black cumin seeds) |
|
|
; (2 g) |
| 3/4 |
ts |
Black peppercorns; coarsely powdered |
|
|
; (4 g) |
| 1/2 |
ts |
Cardamom powder; (2 g) |
| 1/4 |
ts |
Mace powder; (1 g) |
|
|
Salt to taste |
|
|
A handful of almonds; flaked and toasted |
|
|
A few strands saffron |
|
|
A few sheets silver varakh |
INSTRUCTIONS
FOR THE MARINADE
FOR THE FILLING
FOR THE GARNISHING
MIX all the ingredients for the marinade and evenly rub the quails
with this mixture. Reserve for at least an hour.
Mix all the ingredients for the filling and divide into eight
portions. Stuff the quails with a portion of the filling from the
tail end, then double up the legs, ensuring that drumsticks cover the
opening through which the filling was stuffed and tie firmly with a
string Gently twist the winglet bones to make the birds more stable
when they are placed on the plate at the time of service. Crush the
saffron with a pestle or the back of a spoon, soak in water and then
make a paste.
To prepare the garnish, soak the saffron in a little lukewarm water
and when the water turns saffron, soak the almond flakes in it to
enable them to acquire a saffron hue.
Heat ghee in a pan. Season with black cardamom, cloves, cinnamon and
bay leaf, stir over medium heat for a few seconds.
Add garlic and saute until it begins to change colour. Add onions and
fry till light golden. Add ginger and stir-fry until the onions are
golden. Add coriander powder and chilli powder (dissolved in two tbs
water), and stir-fry until the moisture evaporates. Then add tomatoes
and salt, and stir-fry till the ghee floats on top. Remove the pan
from heat, stir-in curd, return the pan to heat. Stir-fry over medium
heat until specs of fat begin to appear on the surface. Add almond
paste, stir-fry until the ghee floats on top. Add about one litre
water, bring to a boil, reduce to medium heat, add quails and bring
to a boil. Lower the heat, cover and simmer, stirring occasionally,
but carefully, until the quails are almost cooked. Uncover, increase
to medium heat and cook till the gravy is of medium-thick sauce
consistency. Sprinkle cardamom powder, cinnamon powder, clove powder
and mace powder. Stir well. Add saffron, stir and remove from heat.
Adjust the seasoning
To serve: Place two quails on each of the four individual plates.
Garnish with almond flakes and cover with silver varakh. Serve with
bread of your choice.
continued in part 2
A Message from our Provider:
“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”