Tuesday, 16 October 2012

Japanese Quail masala /Kada masala

 Japanese quails & their eggs have been a part of our diet in recent times because of their easy availability, thanks to government  sponsorship & encouragement.Hatcheries are aplenty because of low maintenance & risk.
The flesh of the bird is known for its medicinal properties,besides containing very little fat making it an altogether healthy proposition.

INGREDIENTS:
Quail/kada: 2
Onion: 1 sliced fine
Curry leaves: a few
Oil: 2 tbsps

 Grind:
Ginger-garlic paste: 1 tsp
Whole black pepper: 2 tsps
Turmeric powder: ½ tsp
Coriander powder: 1 tsp
Salt to taste

METHOD:

 Wash the kada, keep them whole.
Grind the ingredients under “Grind”, to a smooth paste.
Smear this paste all over the birds & keep aside to marinate.
Heat oil in a frying pan, fry sliced onions & curry leaves with a pinch of salt. Remove onto a plate.
In the same pan, add the marinated kada, turn around a few times.
Pour half a cup of water, cover & cook till done.
Put the fried onions back into pan. Stir till the quails are well coated.
Serve hot with rice or bread.
Another way of preparing this is to deep fry the marinated quails & serve it with fried potatoes. 

 

 

 

 

"Thenga Chammanthi/Chutney" (Traditional Fare)


A bowl of hot “Kanji” with cherupayar/green gram thoran & thenga chammanthi brings back memories of the rainy season in kerala.
It was also a part of packed lunch in those days.
Generally, made with tamarind, but, raw mango, star fruit, ‘bilimbi’ etc can be used according to season.
Also, using the grinding stone to grind the “chammanthi” makes an ocean of difference than the blender !

INGREDIENTS:

Coconut: 1 grated
Dry red chilli: 10
Ginger: 1” piece
Shallots: 5
Tamarind: a small ball, marble size
Curry leaves: a few
Salt to taste

 METHOD:

 Grind all the ingredients together, without water.
If using the grinding stone, first grind coconut, red chilli, tamarind, ginger & salt. Crush shallots & curry leaves in the end. Mix all the ground ingredients together & serve.
Green chilli & raw mango can be used to make a green variation.
Also, coriander leaves can be used instead of curry leaves.