Jun 16, 2009
Its great to be back home after a long,relaxing pampered vacation. A week spent in chettinad enjoying the flavoursome curries and glorious meat dishes was the highlight of my one month holiday.Every time i walk down the lonely streets of this town i cant help but feel sad for these houses begging for help and attention.My friend fondly refers to it as 'Ghost town". Each house whispers the magnificent and splendorous life once lived .
Spent some culinary moments with 'Sathai akka' our fabulous cook from the little town and tried to refine few familiar dishes. It is absolutely fascinating to watch her cook with incredible grace and ease. I truly envy people who are instinctive with their cooking...
Being summer the terrace of most houses were laid with various preserved meats, vattals(crisps) and pickles. Lentils, chillies and all the yearly supplies were out for sunning... beautiful sight.
Sharing a simple yet very interesting recipe of Quail roast.
Ginger Paste - 2Tbsp
garlic - 2Tbsp
Red chilli powder - 1 tsp
juice of 1 lime
Curry leaves a few
1. Clean and skin the quails.
2. Mix other ingredients except the curry leaves and marinate the quail.
3. Leave it over night.
4. Fry the quail till well cooked. It should take about 5 mins.
5. Fry few curry leaves and sprinkle over the quails.
6. Serve with lemon wedges and simple salad.