Tender quail meat slow-roasted in a fiery blend of South Indian spices. This aromatic and spicy dish is a delicacy, perfect with rice or parotta for a special meal.
Prep20 min
Cook40 min
Servings4
Serving size: 1 piece
384cal
26gprotein
13gcarbs
26gfat
Ingredients
4 piece Quail (Cleaned, with a few gashes made on each piece)
2 medium Onion (Finely chopped)
2 medium Tomato (Finely chopped)
1.5 tbsp Ginger Garlic Paste
3 piece Green Chilli (Slit lengthwise)
1 sprig Curry Leaves
3 tbsp Gingelly Oil (Also known as Indian sesame oil)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A hearty South Indian stew made with lentils, mixed vegetables, and a special blend of spices. This tangy and flavorful sambar is the perfect accompaniment for rice, idli, or dosa.
About Kaadai Roast, Steamed Basmati Rice and Vegetable Sambar
Perfectly spiced Kaadai Roast with aromatic sambar & rice. An energy-giving, soul-satisfying lunch!
This chettinad dish is perfect for lunch. With 953.74 calories and 43.22g of protein per serving, it's a nutritious choice for your meal plan.
1.5 tsp
Red Chilli Powder
(Adjust to your spice preference)
2 tsp Coriander Powder
1 tsp Garam Masala
1 tsp Black Pepper Powder (Freshly ground for best flavor)
1.25 tsp Salt (Or to taste)
0.5 cup Water
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Quail
In a mixing bowl, combine the cleaned and gashed quail pieces with 0.5 tsp turmeric powder, 0.5 tsp red chilli powder, 0.5 tsp salt, and 0.5 tbsp of the ginger garlic paste.
Mix thoroughly, ensuring each piece is evenly coated with the marinade.
Set aside to marinate for at least 20 minutes. For deeper flavor, you can marinate for up to 2 hours in the refrigerator.
2
Prepare the Masala Base
Heat the gingelly oil in a wide, heavy-bottomed pan or kadai over medium heat.
Once the oil is hot, add the fennel seeds and let them splutter for about 30 seconds until fragrant.
Add the curry leaves and slit green chillies. Sauté for another 30 seconds.
Add the finely chopped onions and a pinch of salt. Sauté for 8-10 minutes until the onions turn soft and golden brown.
Add the remaining 1 tbsp of ginger garlic paste and cook for 1-2 minutes until the raw aroma disappears.
3
Cook Tomatoes and Spices
Add the chopped tomatoes to the pan. Cook for 5-7 minutes, stirring occasionally, until they become soft, mushy, and oil begins to separate from the masala.
Reduce the heat to low. Add the remaining 1 tsp red chilli powder, 2 tsp coriander powder, and 1 tsp garam masala.
Sauté the spice powders for 1-2 minutes, being careful not to burn them, until they release their aroma.
4
Cook the Quail
Add the marinated quail pieces to the pan. Increase the heat to medium-high and sauté for 4-5 minutes, turning the pieces to sear them lightly and coat them well with the masala.
Pour in 0.5 cup of water and add the remaining salt to taste. Stir everything together.
Bring the mixture to a boil, then reduce the heat to low. Cover the pan with a lid and let it simmer for 15-20 minutes, or until the quail is tender and cooked through.
5
Roast and Garnish
Once the quail is cooked, remove the lid and increase the heat to medium.
Continue to cook, stirring gently every couple of minutes, until all the excess moisture evaporates. This roasting process should take about 7-10 minutes.
The masala will thicken and cling to the quail pieces, forming a dark, semi-dry coating.
Sprinkle the freshly ground black pepper powder and chopped coriander leaves over the top.
Give it a final mix, cook for one more minute, and then turn off the heat.
Serve the Kaadai Roast hot.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
5 cup Water (divided, adjust for desired consistency)
1 pc Drumstick (cut into 2-inch pieces)
1 medium Carrot (peeled and cubed)
0.5 cup Pumpkin (peeled and cubed)
0.5 cup Green Beans (trimmed and cut into 1-inch pieces)
0.75 cup Pearl Onions (peeled)
2 medium Tomato (chopped)
2 pcs Green Chili (slit lengthwise)
1.5 tbsp Tamarind Paste (dissolved in 1/2 cup warm water)
3 tbsp Sambar Powder (use a good quality brand)
1.5 tsp Salt (or to taste)
1 tsp Jaggery (powdered, optional but recommended)
2 tbsp Sesame Oil (also known as gingelly oil)
1 tsp Mustard Seeds
0.5 tsp Urad Dal
0.25 tsp Fenugreek Seeds
2 pcs Dried Red Chili (broken in half)
0.25 tsp Hing (asafoetida)
1 sprig Curry Leaves
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Pressure Cook the Dal
Place the rinsed toor dal in a pressure cooker. Add 2.5 cups of water and 1/2 teaspoon of turmeric powder.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or approximately 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. Open the cooker and whisk the dal vigorously until it is smooth and creamy. Set aside.
2
Cook the Vegetables
In a large, heavy-bottomed pot, add 2 cups of water and bring to a boil.
Add the harder vegetables: drumsticks, carrots, and green beans. Cook for 5-6 minutes.
Add the softer vegetables: pearl onions, pumpkin, and chopped tomatoes. Cook for another 5-7 minutes until all vegetables are tender but still hold their shape.
3
Combine and Simmer
Pour the cooked, mashed dal into the pot with the vegetables. Stir to combine.
Add the tamarind water (paste dissolved in 1/2 cup warm water), sambar powder, salt, and jaggery. Mix well.
Add the slit green chilies. Bring the mixture to a gentle boil.
Reduce the heat to low and let the sambar simmer for 8-10 minutes, allowing the flavors to meld together. Adjust water if the consistency is too thick.
4
Prepare the Tempering (Tadka)
In a small pan (tadka pan), heat the sesame oil over medium heat.
Once hot, add the mustard seeds and wait for them to splutter completely.
Add the urad dal and fenugreek seeds. Sauté for 30 seconds until the urad dal turns light golden. Be careful not to burn the fenugreek seeds.
Add the broken dried red chilies, curry leaves, and hing. Sauté for another 15-20 seconds until the curry leaves are crisp and aromatic.
5
Finish and Serve
Immediately pour the hot tempering over the simmering sambar. You should hear a satisfying sizzle.
Stir gently to incorporate the tempering. Garnish with freshly chopped coriander leaves.
Turn off the heat and let the sambar rest for at least 10-15 minutes before serving. This helps the flavors deepen.
