Quail roast is a popular dish in south India. One can also find roasted quails during Ramadhan festival sold by street vendors. We normally enjoy quail with kushka rice, biryani or as a starter.
Quail Roast Ingredients:
2 Quails
150 Grams Yogurt (Strained using a sieve or we can prepare hung yogurt)
1 Tsp Degi Mirchi Powder
1 Tbsp Red Chilly Powder Spicy
1 Tbsp Tandoori Chicken Masala or Kitchen King Masala
1 Tbsp Ginger and Garlic Paste
Salt as per taste
2 Drops Orange Food Color
2 Tbsp Oil and Ghee Combined
Prep:
Precleaned quails are easily avaiable on Freshtohome website, I just rinsed the quails in water and reserved it in a colander to drain out excess moisture.
Take a cup of Yogurt add it to a fine mesh sieve and allow excess moisture to drain.
Method:
Add the strained yogurt to a mixing bowl followed by both the chilly powders, tandoori chicken masala, ginger and garlic paste and salt mix till well combined
Rub the marination on the cleaned quail and place it in a container with a tight lid.
Place the marinated quail in the fridge overnight to marinate or allow to marinate for 1 hour.
Place a wok on medium flame add the ghee and oil allow to reach temperature.
Place the flame on low setting and gently place the quail in oil place a lid and cook.
Turn the quail every two minutes until well done. Once the quail has cooked place the flame on high and roast for 5 minutes till golden and serve hot with lime wedges...Enjoy!
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