Kaadai Chops/Quail chops/காடை சாப்ஸ்

This is such a big break i took from my space,

i miss all these fun of making post preparing recipes in these days.. now I’m back with a new energy new spirit to share some more finger licking goodies

And a Great news to you all “We are blessed with cute little angel(girl) by last month

” , So now I’m a super busy mom of two kids, so many people had the query on was this page still on online, yes definitely this is here only, only author was missing
Coming to todays recipe, Kaadai chops/Quail Chops, i want to kick start my work with a best non veg recipe, i got some quail by last week, it was filled with excitement and sparkling to try a new main ingredient on my hands

, I’m not a fan of this meat, But J Loves this.. more than me he is the one who waited long to taste the dish..
Kaadai/Quail is a small bird basically found in south side of Tamilnadu. this meat is 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, its been a long gap and i don’t want you to read my Blahblah stories, hope this post will helps you to make a delicious side dish with different taste, do try and let me know your experience

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

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.