Tandoori Stuffed Quail With Apple Bhajis,wilted Spinach, Fenugr

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READY IN: 12hrs 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Marinade the quail with yougurt and all spices over night.
  • the next day pull out the quails and cook them whole in the oven with legs spread apart. This will facilitate stuffing later.
  • Heat a pan and cook the rest of the marinade till its reduced to half.
  • Mix in rice pilaf and keep warm.
  • In a heavy bottom pan, melt butter and add the cumin seeds. Allow to crackle; add in the ginger and cook for 2 minutes.
  • Add in the dry spices and cook till they get aromatic.
  • Then add the tomato puree and cook over medium heat. Add the sugar and cream; allow to reduce by 1/4. Add salt, fenugreek powder and chopped cilantro.
  • Keep warm.
  • Prepare batter for apple fritters with eggs flour and water.
  • Peel apples and remove core using a apple corer or a knife.
  • Slice into 1/4-inch thick slices and fry in batter.
  • Dust with confectioners' sugar.
  • Wilt spinach in a pan with hot olive oil infused with ginger.
  • On a plate plate sautéed spinach in the center. Stuff each quail with the rice and place up top.
  • Stack 4 fritters next to the quail and drizzle sauce around the plate and over the quail.
  • Serve hot.
  • Greek salad goes well with this dish.
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