Monday, October 11, 2010

Thanksgiving with Tandoori Quails

In the middle of all the Durga Puja preparations, its not my fault entirely that I live in Canada, and that Thanksgiving is today.

Neither P nor I are high on turkey, so we got on our dinner table a close second cousin of it. Though I have a fleeting feeling it’d only be one-forty-fifth part of a traditional Thanksgiving bird. We had Quails today. Bater as we know her in India. Last Thanksgiving, I had made Biryani for 20 people, for P’s office potluck. This time, I had no such ambitions. I chose to lie low and go Indian. Predictable.

IMG_2022IMG_1998 These are farm-raised organic quails, I got six for $14 (that’s about INR 630). No taxes.

Growing up, we would eat quails and other kinds of game when we visited my Grandparents’ home, where some bird catcher would get hordes of them from the woods and sell them in the small town my Dida-Dadu lived. Back in the big city, a murgi wala (chicken seller) would get these on special request from my parents only once in a while. They were delicious when my Mum made them the Kosha way! The only restaurant in Delhi that I have eaten quails is Punjabi By Nature.

It had been a while since I had had quails. I don’t know many ways to cook them, so I thought doing an oft-done recipe of tandoori would save me any embarrassment and heartache if they chose to go awfully wrong. Clever.

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Ingredients for Tandoori Quails/Bater are:

6 quails
Half cup plain yogurt
Juice of one lemon + half a lemon
1 tablespoon garlic paste
1 tablespoon ginger paste
1 tablespoon green chili paste
Half tablespoon red chili paste
1 teaspoon garam masala powder
Half teaspoon black pepper powder
2 tablespoon Canola/ vegetable oil
Few drops of red food color
Half teaspoon chaat masala
Salt

Truss the quails. Marinate them with all the ingredients, juice of one lemon. Do not add oil now. I left them overnight in the fridge.

IMG_2010 Pre-heat broiler on high. Line the marinated quails on a baking tray. Drizzle oil on each quail. Broil each side (starting from breast down), for 5-6 minutes.

IMG_2012 IMG_2013IMG_2019 I like to get some char on my tandoori. You can do this on a barbecue or a gas tandoor.

IMG_2015 Sprinkle some chaat masala and lemon juice on the Tandoori Quails and serve with some fresh salad.

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IMG_2028Happy Thanksgiving, Canada, from an Indian home!

This long weekend is a bonus for us, I am sending this post to Patty’s Weekend Wrap Up. Enjoy your time off.

12 comments:

Satrupa said...

Dear Pree,

Happy (Canadian) Thanksgiving :) The quial looks perfectly roasted ...... I can have it on any day. Can't wait for Thanksgiving to come.

Have a gr8 week ahead.

Cheers n Happy Cooking,
Satrupa

http://satrupa-foodforthought.blogspot.com

Sulagna said...

Darun hoyeche dekhte..Thanks for the recipe..Happy Thanksgiving :)

Patricia Torres said...

Oh lovely!! lovely!! thanks for joining my mad party.. :-)

Happy Canadian thanks giving...

Pree- hubby has been bugging me to ask you.. if you know to make garlic prawns... chinese sytle.. if you can pls.. share the recipe!! He'd like to try..

And did I tell you that he is totally in awe of your blog.. :-)

PreeOccupied said...

@Satrupa, thank you much. The American Thanksgiving is not too far away too...

@Sulagna, thank much.

@Patty, Thank you and I feel on top of the world.

I don't have a Garlic Prawn recipe, but something close: http://preeoccupied.blogspot.com/2009/12/chef-home-chili-prawn.html

I will try and do a garlic prawn soon for you.

GB said...

Hey pree have you ever tried Suraj brand tandoori masala? I usually make my own blends but I really really have to recommend this one to you. sadly we don't get it in the US. You should be able to get at any president's choice outlet/superstore. I think even the desi store used to carry this. Let me know what you think of it...

I've never had/ made bater. (don't care much for turkey either, though I'll happily use the mince for meatballs!)

GB said...

happy thanksgiving btw......

Sanghamitra Bhattacherjee(Mukherjee) said...

Happy Thanksgiving!

Kamini said...

Happy Thanksgiving Pree! Unfortunately a veghead like me cannot comment on the quails, but I do like your very artful presentation.....love the way you present the food!

Priya said...

Happy thanksgiving, prefect roasted quails looks awesome..

Purnima@a creative project said...

looks yummm..Your dining table looks so inviting.. very well decorated!!!

Sassy Fork said...

This is wonderful,Pree!
Just had a Quail Egg and Potato salad yesterday!






Dr.Sameena Prathap
said...

Hi,

Loved the tandoori quails...have eaten that only in the restaurant!!:)

Dr.Sameena@

www.myeasytocookrecipes.blogspot.com