Tandoori Stuffed Quail With Apple Bhajis,wilted Spinach, Fenugr

Ingredients

FOR THE QUAIL

• 4 quail (split into half on the back bone)
• 100 ml yogurt
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric
• 1 teaspoon garam masala (available in Indian stores)
• 25 ml mustard oil (optional)
• 2 tablespoons lemon juice
• 5 ml orange food coloring (optional)
• 200 g cooked basmati rice pilaf

FOR THE SAUCE

• 1/2 teaspoon ground cumin
• 1/2 teaspoon garam masala (available in Indian stores)
• 3/4 teaspoon salt
• 1/3 teaspoon dried fenugreek leaves (kassori methi)
• 1 teaspoon cayenne pepper
• 1 tablespoon tomato puree
• 200 ml 35% cream
• 2 tablespoons cilantro, chopped
• 1 green chili pepper, finely chopped
• 60 ml butter
• 1/2 teaspoon cumin seed
• 1 teaspoon sugar

FOR FRITTERS

• 2 cooking apples
• 1 egg
• 50 g all-purpose flour
• 30 g cornflour
• 60 ml cold water
• 15 g sugar
• 1 liter oil (for frying)
• salt

FOR SPINACH

• 100 g baby spinach
• 10 g chopped ginger
• 15 ml olive oil

Directions

1. 1

   Marinade the quail with yougurt and all spices over night.

2. 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. 3

   Heat a pan and cook the rest of the marinade till its reduced to half.

4. 4

   Mix in rice pilaf and keep warm.

5. 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. 6

   Add in the dry spices and cook till they get aromatic.

7. 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. 8

   Keep warm.

9. 9

   Prepare batter for apple fritters with eggs flour and water.

10. 10

    Peel apples and remove core using a apple corer or a knife.

11. 11

    Slice into 1/4-inch thick slices and fry in batter.

12. 12

    Dust with confectioners' sugar.

13. 13

    Wilt spinach in a pan with hot olive oil infused with ginger.

14. 14

    On a plate plate sautéed spinach in the center. Stuff each quail with the rice and place up top.

15. 15

    Stack 4 fritters next to the quail and drizzle sauce around the plate and over the quail.

16. 16

    Serve hot.

17. 17

    Greek salad goes well with this dish.