Malar Gandhi

19
March 2008

Chettinad Dishes, Coconut, Country Style, Fowl, Mom's Favorite,Quail

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Kaadai Masala:(Chettinad Style)Hotel Ponnusamy Style Kaadai Masala. Quail Chettinad. Quail Chettinad Masala. Game bird/fowl in Feiry Hot Masala. Ingredients: Quils/Game Salt Turmeric bay Sesame oil 1/4 cup. To be fried in Little Oil and Wet-Ground Coarsely: Purple Ginger Garlic Country Tomatoes 2 3-4 powder leaf 1/4 spoon 1 Birds/ Kaadai 4 or 6

Onion

1 2 cloves

To be Toasted Each Separately & Powdered Together: Cinnamon 1-2 Cloves Cardamom Coriander Pepper Dry Fennel Poppy Coconut freshly grated 1/2 cup To Garnish: Crisply Fried Curry Leaves 1 cup. red seeds Seeds seeds corns pods 1 1-2 chilies 1 1-2

sticks 3 3 fistful spoons 6-8 spoon spoons

Method: Wash and clean the birds. Remove its beak and gut. Wash thoroughly to remove even the fine feathers. Set aside. In a wide, non-stick or Iron wok, heat oil. Add Bay leaf. Then followed by wet-ground paste.

Add salt and turmeric to it. Fry really good, maybe till oil shows up on sides and aromatic! Now stir-in quills. Cover and cook over medium heat. One could add 1 cup of water. When the meat is tender, add powdered spices and continue cooking without lid. Maybe till its raw odour leaves the pan and oil shows up on sides. Garnish with curry leaves. Serve warm as a side dish for South Indian Meals/ chappathi, Appam, Dosa.etc