Tandoori Stuffed Quail With Apple Bhajis,wilted Spinach, Fenugr
"This is twist on the normal chicken tandoori. served with sweet apple fritters and wilted spinach. The sauce is creamy and sweet. The quail cooks fast and one whole bird will be enough per person with the rice stuffing."
- Ready In:
- 12hrs 30mins
- Ingredients:
- 33
- Serves:
-
4
ingredients
-
FOR THE QUAIL
- 4 quail (split into half on the back bone)
- 100 ml yogurt
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1⁄2 teaspoon turmeric
- 1 teaspoon garam masala (available in Indian stores)
- 25 ml mustard oil (optional)
- 2 tablespoons lemon juice
- 5 ml orange food coloring (optional)
- 200 g cooked basmati rice pilaf
-
FOR THE SAUCE
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon garam masala (available in Indian stores)
- 3⁄4 teaspoon salt
- 1⁄3 teaspoon dried fenugreek leaves (kassori methi)
- 1 teaspoon cayenne pepper
- 1 tablespoon tomato puree
- 200 ml 35% cream
- 2 tablespoons cilantro, chopped
- 1 green chili pepper, finely chopped
- 60 ml butter
- 1⁄2 teaspoon cumin seed
- 1 teaspoon sugar
-
FOR FRITTERS
- 2 cooking apples
- 1 egg
- 50 g all-purpose flour
- 30 g cornflour
- 60 ml cold water
- 15 g sugar
- 1 liter oil (for frying)
- salt
-
FOR SPINACH
- 100 g Baby Spinach
- 10 g chopped ginger
- 15 ml olive oil
directions
- Marinade the quail with yougurt and all spices over night.
- the next day pull out the quails and cook them whole in the oven with legs spread apart. This will facilitate stuffing later.
- Heat a pan and cook the rest of the marinade till its reduced to half.
- Mix in rice pilaf and keep warm.
- In a heavy bottom pan, melt butter and add the cumin seeds. Allow to crackle; add in the ginger and cook for 2 minutes.
- Add in the dry spices and cook till they get aromatic.
- Then add the tomato puree and cook over medium heat. Add the sugar and cream; allow to reduce by 1/4. Add salt, fenugreek powder and chopped cilantro.
- Keep warm.
- Prepare batter for apple fritters with eggs flour and water.
- Peel apples and remove core using a apple corer or a knife.
- Slice into 1/4-inch thick slices and fry in batter.
- Dust with confectioners' sugar.
- Wilt spinach in a pan with hot olive oil infused with ginger.
- On a plate plate sautéed spinach in the center. Stuff each quail with the rice and place up top.
- Stack 4 fritters next to the quail and drizzle sauce around the plate and over the quail.
- Serve hot.
- Greek salad goes well with this dish.
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RECIPE SUBMITTED BY
hi
my name is ashish ...well a chef by profession and in love with spice ...curry being my back ground as i am from india makes me all the more a lover of good spices and bold flavours ...i cook to live and i live to cook....i am sharing a few ideas . my concept about food is that it should taste good and look great ...as a chef at restaurans or at home it is always great to see a 'OH MY GOD ' expression on peoples faces thats what i like to do . i hope my recipe collection will help some one out there .
my recipes are based on ayurvedic principals so there is a lot of use of color and diffrent flavours ...fusion will also be seen as i mix recipes and idea from all over asia to come up with the best combinations possible .
hope u all like it ...thanks
