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Recipe Name: Attockwaley Bataer Masaleydaar Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

8 Bataer, quails prick the
surface with a fork
75 Gram(s) Desi ghee, clarified
4 Black cardamom
4 Cloves
2 1/2 Cm cinnamon
2 Bay leaves
8 Flakes, 16 g garlic
chopped fine
250 Gram(s) Onions, grated
10 Gram(s) Ginger, julienned
2 Teaspoon(s) Coriander powder, 10 g
1 Teaspoon(s) Chilli powder, 5 g
200 Gram(s) Tomatoes, chopped fine
Salt to taste
75 Curd, whisked
2 Tablespoon(s) Almond paste, 30 g
1/2 Teaspoon(s) Cardamom powder, 2 g
1/4 Teaspoon(s) Cinnamon powder, 1 g
1/4 Teaspoon(s) Clove powder, 1 g
1/4 Teaspoon(s) Mace powder, 1 g
A few strands saffron
6 Tablespoon(s) Red wine, 90 ml
2 Tablespoon(s) Malt vinegar, 30 ml
3 Tablespoon(s) Garlic paste, strained 45
2 Tablespoon(s) Ginger paste, strained 30
1 1/2 Teaspoon(s) Chilli powder, 7 g
250 Gram(s) Chicken mince
4 Cm ginger, julienned
2 Green chillies, chopped fine
16 Roasted pistachios
16 Raisins, refreshed in water
until they puff up
1/2 Teaspoon(s) Shahjeera, black cumin
2 g
3/4 Teaspoon(s) Black peppercorns, coarsely
4 g
A handful of almonds, flaked
And toasted
A few sheets silver varakh
MIX all the ingredients for the marinade and evenly rub the quails
with this mixture. Reserve for at least an hour. Mix all the
ingredients for the filling and divide into eight portions. Stuff the
quails with a portion of the filling from the tail end, then double up
the legs, ensuring that drumsticks cover the opening through which the
filling was stuffed and tie firmly with a string Gently twist the
winglet bones to make the birds more stable when they are placed on
the plate at the time of service. Crush the saffron with a pestle or
the back of a spoon, soak in water and then make a paste. To prepare
the garnish, soak the saffron in a little lukewarm water and when the
water turns saffron, soak the almond flakes in it to enable them to
acquire a saffron hue. Heat ghee in a pan. Season with black cardamom,
cloves, cinnamon and bay leaf, stir over medium heat for a few
seconds. Add garlic and saute until it begins to change colour. Add
onions and fry till light golden. Add ginger and stir-fry until the
onions are golden. Add coriander powder and chilli powder (dissolved
in two tbs water), and stir-fry until the moisture evaporates. Then
add tomatoes and salt, and stir-fry till the ghee floats on top.
Remove the pan from heat, stir-in curd, return the pan to heat.
Stir-fry over medium heat until specs of fat begin to appear on the
surface. Add almond paste, stir-fry until the ghee floats on top. Add
about one litre water, bring to a boil, reduce to medium heat, add
quails and bring to a boil. Lower the heat, cover and simmer, stirring
occasionally, but carefully, until the quails are almost cooked.
Uncover, increase to medium heat and cook till the gravy is of
medium-thick sauce consistency. Sprinkle cardamom powder, cinnamon
powder, clove powder and mace powder. Stir well. Add saffron, stir and
remove from heat. Adjust the seasoning To serve: Place two quails on
each of the four individual plates. Garnish with almond flakes and
cover with silver varakh. Serve with bread of your choice. continued
in part 2

Nutrition (calculated from recipe ingredients)
Calories: 454
Calories From Fat: 307
Total Fat: 34.8g
Cholesterol: 111.6mg
Sodium: 1018.4mg
Potassium: 726.2mg
Carbohydrates: 21.7g
Fiber: 2.3g
Sugar: 11.7g
Protein: 15.6g

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