J. Inder Singh Kalra

Dudhia Bataer

Preparation info
  • Serves:

    4

    • Difficulty

      Medium

    • Ready in

      1 hr 45

Appears in
top 1000Prashad: Cooking with Indian Masters
Prashad

By J. Inder Singh Kalra

Published 1990

  • About

A shade of the rich and cultured hues of game cooking is seen in this magnificent delicacy of fried quail.

Ingredients

  • 12 Quail
  • Ghee to deep fry
  • 1 litre/4 cups Milk

Method

Preparation

THE QUAIL: Clean and remove the skin.

THE PEPPER: Pound with a pestle.

THE BATTER: Dissolve saffron in warm milk, mix with the remaining ingredients and make a batter of fritter consistency.

Cooking

Boil milk in a handi, add pepper, boil for a minute, add quail and the