The recent hot sale in the popular chettinad restaurents in the town is the dishes made out of Kaadai(quail),a bird similar to young chicks.In the olden days this bird was not breeded.They grew on their own in small bushy areas and people who were able catch it cooked it.Now a days people find ways to get all they need and have started raising farms for this bird.kaadai is a tasty meat similar to chicken but known to be more stronger than chicken in heat.Hence for curing cold it is very good.It is not so tender as compared to the chicken we get these days.But I find it little more tastier compared to chicken.

                                                In all the chicken shops in Tamilnadu they sell this kaadai too.The one I bought cost Rs 40 each.4 of it was enough for we two.I today really miss my younger one who is the hostel, since she is the one crazy of these new non veg items .For blogging sake I got this and cooked. It is similar to chicken and can be cooked the same way.Our experience was really disappointing when we ordered it in a restaurent since we got almost only bones in one serving. People who have had it in hotels will surely agree with me.If we cook at home it will be better.however we have agree the fact that young quails will not have much flesh.When we buy it we have to select little bigger quails

Ingredients for marination

curd-2 table spoons

chili powder-1 table spoon

coriander powder-1 table spoon

Turmeric powder-1 teaspoon

garam masala-1/2 teaspoon

pepper powder-1 teaspoon
ginger garlic paste-1 teaspoon

Ingredients for the masala

small onions -20 minced

garlic minced-2 table spoons

tomatoes minced-2

chili powder-1 table spoon

ginger garlic paste-1 teaspoon

coconut milk-1/4 cup  (optional)

Seasoning

fennel seeds-1teaspoon

bay leaf-small piece

cinamon-2 small pieces

curry leaf-little

Procedure

Wash the kaadai nicely .Cut the hutch back of the kaadai.Make small slits all through.Mix all the items mentioned in for 'marination 'in the curd and apply on the quails nicely and marinate for an hour.Non stick kadai will be good to cook this if you have else no problem. Keep the kadai in the stove.In two table spoons of cooking oil season the masala with the items given for seasoning.Now add the garlic pieces and saute for a minute.add the ginger garlic paste and saute well.now add the minced onion along with little salt and saute till they become translucent. Add the tomato minced and mix well.The chili powder can be added now.mix everything well.Add the kaadai pieces and stir nicely so that the masala gets coated in the pieces.cook for 5 minutes in medium fire with the lid closed.After 5 minutes open the kadai and add the coconut milk or water 1/4 cup .I recommend coconut milk since it will take care of the heat of this meat.Now close the kadai and cook for 10 minutes in medium flame.Now check that the meat is cooked. If not close the kadai and cook for some more time. Add little water if it is dry.Once you find the meat is cooked open the kadai and raise the flame a little and fry till the masala becomes thick.switch off the stove .Transfer it into a plate and coat the pieces with the masala left in the kadai.let the quails absorb the masala till it is served.