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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Marinade the quail with yougurt and all spices over night. | 2. the next day pull out the quails and cook them whole in the oven with legs spread apart. This will facilitate stuffing later. | 3. Heat a pan and cook the rest of the marinade till its reduced to half. | 4. Mix in rice pilaf and keep warm. | 5. In a heavy bottom pan, melt butter and add the cumin seeds. Allow to crackle; add in the ginger and cook for 2 minutes. | 6. Add in the dry spices and cook till they get aromatic. | 7. 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. | 8. Keep warm. | 9. Prepare batter for apple fritters with eggs flour and water. | 10. Peel apples and remove core using a apple corer or a knife. | 11. Slice into 1/4-inch thick slices and fry in batter. | 12. Dust with confectioners' sugar. | 13. Wilt spinach in a pan with hot olive oil infused with ginger. | 14. On a plate plate sautéed spinach in the center. Stuff each quail with the rice and place up top. | 15. Stack 4 fritters next to the quail and drizzle sauce around the plate and over the quail. | 16. Serve hot. | 17. Greek salad goes well with this dish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
quail	4			-	-	-	-
yogurt	100			14945.0	1141.7	850.15	796.25
cumin powder	1	teaspoon		178.0	0.0	39.6	1.0
coriander powder	1	teaspoon		5.364	0.9898	0.2227	0.3199
turmeric	1/2	teaspoon		4.68	1.0071	0.1452	0.0488
garam masala	1	teaspoon		178.0	0.0	39.6	1.0
mustard oil	25	ml		209.2414	0.0	0.0	23.6698
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
orange food coloring	5	ml		178.0	0.0	39.6	1.0
basmati rice pilaf	200	g	cooked	178.0	0.0	39.6	1.0
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
garam masala	1/2	teaspoon		178.0	0.0	39.6	1.0
salt	3/4	teaspoon		-	-	-	-
fenugreek leaf	1/3	teaspoon	dried	178.0	0.0	39.6	1.0
cayenne pepper	1	teaspoon		5.724	1.0193	0.2162	0.3109
tomato puree	1	tablespoon		5.9375	1.4031	0.2578	0.0328
cream	200	ml		669.5183	13.4918	7.3647	70.3603
cilantro	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
green chili pepper	1		chopped	89.955	21.2744	4.4978	0.4498
butter	60			5130.0	235.71	160.29	432.0
cumin seed	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
cooking apple	2			178.0	0.0	39.6	1.0
egg	1			71.5	0.36	6.28	4.755
purpose flour	50			178.0	0.0	39.6	1.0
cornflour	30			178.0	0.0	39.6	1.0
cold water	60			0.0	0.0	0.0	0.0
sugar	15			18.354	4.5908	0.0	0.0
oil	1			112.12799999999999	0.0	0.0358	12.7334
salt				-	-	-	-
baby spinach	100	g		23.0	3.63	2.86	0.39
ginger	10		chopped	16.0	3.554	0.364	0.15
olive oil	15			1790.1	0.0	0.0	202.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.