How to make Kaadai Chops/Quail chops/காடை சாப்ஸ்
Some finger licking Good recipes are always a remarkable one, this recipe post is one among them. I’m not a fan of this Quail, But J Loves this. Kaadai/Quail is a small bird basically found in south side of Tamilnadu. This meat has heat in nature, if your allergic to heat food then use more gingely oil, and use coconut milk instead of water, that helps to reduce the heat
Method:
1. Wash and clean the Meat, cut them into pieces if they are full bird. Marinate the meat with Red chilli powder, Coriander Powder, Turmeric Powder, Curd, Salt for 1 hour..
2. Heat a pan with oil, add in the Pearl onion, Galric, Ginger fry them till the raw smell goes up, add the rest of the ingredients one by one(Pepper, Jeera, Fennel seeds/Perunjeeragam) finally add the roughly chopped tomatoes, cook till the tomatoes turn mushy, make them cool and ground to a fine paste..
3. Heat a pan with Gingely oil, sauté the finely chopped Onion till they turn translucent, Add in the Ginger Garlic paste and curry leaves.
4. Once the raw smell of Ginger Garlic paste goes away add the grounded masala and cook for 8-10 mins in medium flame, Add the Marinated meat,s one dash of water and dust salt in this stage, cook till the meat get cooked, and the desired masala consistency, mean while sprinkle a teaspoon of pepper powder and give a stir.. Garnish with Coriander Leaves, Serve this Chops with Rice,Roti, Dosa and any of your main dish.
Method:1. Wash and clean the Meat, cut them into pieces if they are full bird. Marinate the meat with Red chilli powder, Coriander Powder, Turmeric Powder, Curd, Salt for 1 hour..
2. Heat a pan with oil, add in the Pearl onion, Galric, Ginger fry them till the raw smell goes up, add the rest of the ingredients one by one(Pepper, Jeera, Fennel seeds/Perunjeeragam) finally add the roughly chopped tomatoes, cook till the tomatoes turn mushy, make them cool and ground to a fine paste..
3. Heat a pan with Gingely oil, sauté the finely chopped Onion till they turn translucent, Add in the Ginger Garlic paste and curry leaves.
4. Once the raw smell of Ginger Garlic paste goes away add the grounded masala and cook for 8-10 mins in medium flame, Add the Marinated meat,s one dash of water and dust salt in this stage, cook till the meat get cooked, and the desired masala consistency, mean while sprinkle a teaspoon of pepper powder and give a stir.. Garnish with Coriander Leaves, Serve this Chops with Rice,Roti, Dosa and any of your main dish.
Kaadai Chops/Quail Chops
Recipe Cuisine: South Indian | Recipe Category: Side Dish
Prep Time: 20 mins| Cook time: 30 mins | Serves: 4
Prep Time: 20 mins| Cook time: 30 mins | Serves: 4
Ingredients
| Kaadai/Quail | 3-4 nos |
| Gingely Oil | 3 tsp |
| Onion | 1/2 cup chopped |
| Ginger Garlic Paste | 1 tsp |
| Curry Leaves | 2 springs |
Roast And Grind
| Pearl Onion | 15 nos |
| Garlic | 4 pods |
| Ginger | 1″ |
| Pepper | 1 tsp |
| Jeera | 1.5 tsp |
| Fennel Seeds/perunjeeragam | 1 tsp |
| Tomato | 1 medium sized |
For Marination
| Curd | 3tsp |
| Chilli Powder | 2 tsp |
| Coriander Powder | 1.5 tsp |
| Garam Masala | 3/4 tsp |
| Turmeric Powder | 1/4 tsp |
| Salt | to taste |
Method with step by step instruction
Wash and clean the meat, cut into pieces if needed
Drain out all the water, add the curd, chilli powder, coriander powder, turmeric powder, garam masala, salt ( i used homemade kulambu masala which we normally use in all recipes, have given the ratio of chill powder and coriander powder in the ingredient list please check)
Marinate this for 1 hour..
In the mean while, heat a pan with oil, fry the pearl onion, Ginger, Garlic
Once they half way done, add in the pepper, Jeera, Fennel seeds
Once the spices got popped add in the roughly chopped tomatoes
Cook till the tomatoes turn mushy, make them cool, ground his mix to a fine paste..
Heat a pan with Gingely oil, add in the finely chopped onion
Once the onion turned to semi transparent, add in the ginger garlic paste, Curry leaves..
Followed by the grounded masala.. cook this medal for 8-10 mins in medium flame..
add in the marinated meat..
Some splash of water, cook this till the meat get cooked and prefer the gravy to your consistency..
Add pepper powder and I’ve a good stir
All done i took in semi dry consistency, garnish with coriander leaves and serve this with your platter..
Notes
-
- Marination step helps to tenderise the meat.
- Using Gingely oil reduce the heat, since this meat is heat like chicken
- Adjust spice to your taste.
- Quail/Kaadai meat cook very fast than other non veg, no need to ad more water, if you want in a gravy consistency then add water to your level..
- also using of coconut milk will reduce the heat in the recipe.
“Kaadai Chops/Quail chops”