Kaadai (quail) is a small sized bird, in which its meat tastes similar to chicken. In India, Quails are kept as a poultry birds both for the small quantity of meat it contains and small brightly coloured eggs. In rural sides, it is one of the important domestic grown bird. It is believed that quail provides relief for Asthma, Wheezing and other respiratory related problems. Like chicken, home grown quails take more time to cook when compared to farm grown.

Kaadai pepper roast is a easy, aromatic, spicy and delicious recipe, followed by a simple marination and sauteing. Do try this simple recipe at home.

INGREDIENTS:

1 onion sliced (big sized)

1 tomato (medium sized)

1 tablespoon ginger-garlic paste

Few curry leaves

To marinate:

500 gms Kaadai (quail)

2 tablespoons red chilly powder

1 tablespoon cumin-coriander powder

½ teaspoon turmeric powder

½ teaspoon garam masala

1 tablespoon curd

Salt to taste

To grind:

¾ tablespoon fennel seeds

1 tablespoon peppercorns

INSTRUCTIONS:

In a bowl, take all the ingredients given under “to marinate” and mix well. Marinate it for 30 min.

Dry roast the fennel seeds and peppercorns in medium flame for 1 to 2 min. Grind this into fine powder and keep it aside.

In a pan, heat the oil and add onion, ginger-garlic paste &  curry leaves and saute it till the onion turns translucent. Now add in marinated kaadai and saute for a min.

Then add in chopped tomato, ground powder and mix well. Keep the flame in medium. Don’t add water, as the kaadai begins to loose water.

Now reduces the flame to low, close the pan with lid and cook it for 20 min. Stir occasionally. When the meat is cooked, switch off the flame.

Garnish and serve hot with plain rice.