Quill 65


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Preparation Time : 30 minutes + 3 hours for marination

Cooking Time      : 3-5 minutes for each batch deep fried

Serveing              : 2-3 members

Description

Never ever have I tasted any bird other than chicken before . Oops forgot , once as a kid on a Christmas holiday remember having turkey biriyani in Bangalore with my school buddies Liju and Julie . Once married , my entire in – laws family always rave about eating other sort of birds which I found to be very wired . In fact we did have a man ( koravan – addressed so because of the sect of people known locally  here . ) who used to source us with birds . But that didn’t last long as hunting was banned and my folks went out of source . Then came the new breed of quails that were grown in poultry farms called Japan quail  that alighted all at home . From then on the quail  is on the menu once a week at least . This recipe is one such that is being served to our carnivores family . Very simple recipe . Just that the more longer you let it marinate, the more robust the flavour becomes . The crisp crust and the succulent meat inside will sure make you reach for another helping soon enough . I always add this dish to the menu when I need to breath life into a staid lunch with a dab of These on the plate to treat the taste buds with no complaints as food is to be enjoyed and to me cooking is primarily about making other happy .

Ingredients 

Ingredients
Quantity
Cleaned quill1/2 kg whole ( around 2 quills ) ,
Ginger garlic paste1 teaspoon each
Chilli powder1 tablespoon
Turmeric powder1/4 teaspoon
Curd1/4 cup ,
Cinnamon1 inch piece
Cloves2
Cardamom1
Pepper powder1/4 teaspoon
Cumin powder1/4 teaspoon
Lime juice1/2 lime
Vinegar 1 teaspoon
Salt to taste
Orange Red food coloura pinch
Cornflour 1 tablespoon
Maida1 tablespoon
Egg1
Oilto deep fry

To garnish

Ingredients
Quantity
Onion1 sliced to rounds
Curry leavesfew
Lemon wedges few

Method

  1. Grind all the ingredients together except for the quill to a smooth paste .
  2. Marinate chicken in the masala paste for 3 or more hours . Heat oil to deep fry in a heavy bottomed pan .
  3. Fry quill one at a time for 5- 7 minutes . First 2 minutes on high heat and then on medium heat for 5 minutes .
  4. This way you get a crisp out side and a soft , moist cooked flesh inside . Once the quill is fried ,
  5. sprinkle a few curry leaves and fry for 10 seconds , Drain .
  6. Garnish with sliced onions and lemon wedges over the quill 65 and serve hot .