vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Quails Fry

SPINACH KNOL KHOL VEGETABLE CURRY

Spinach Knol Khol Vegetable Curry

Kohlrabi (knol khol) is a perennial vegetable, which is a low, stout cultivar of cabbage....

PANEER MAKHANI HARIYALI

Paneer Makhani Hariyali

Hariyali paneer makhani is a punjabi paneer recipe with succulent paneer cubes cooked in ...

Punjabi kadi pakodi

Punjabi Kadi Pakodi

Punjabi kadi pakodi is a popular dish from the Punjabi cuisine where pakoras are made and...

Kali Mirch Paneer

Kali Mirch Paneer

Paneer Kali Mirch is a deliciously spicy recipe which will be a definite hit with spice l...

CUCUMBER CAPSICUM FRY

Cucumber Capsicum Fry

This is Kura combination of sweet cucumbers(dosakaya) and capsicum cooked in south Indian...

Healthy Kofta Curry - Be Fit Be Cool AAPI

Healthy Kofta Curry - Be Fit Be Cool Aapi

This recipe of kofta is a healthy twist to the traditionally deep fried kofta. Served wi...

Quails Fry Recipe, How To Make Quails Fry Recipe

Quials birds fry is a delicious recipe smeared with spices and deep fried. It can be even served as

About Recipe

How to make Quails Fry

(21 ratings)
40 reviews so far
Prep time
120 mins
Cook time
25 mins
Total time
145 mins
Quails Fry
Author : Vahchef
Main Ingredient : Other
Servings : 2 persons
Published date : February 21, 2019


Ingredients used in Quails Fry
• Quail birds - 3 numbers.
• Coriander powder - 1 tea spoon.
• Garam masala - 1 tea spoon.
• Turmeric powder - 1/4 tea spoon.
• Ginger garlic paste - 1 tea spoon.
• Coriander chopped - half tea spoon.
• Red chili paste - 2 tea spoon.
• All purpose flour - 1 tea spoon.
• Oil - as required.
• Lime juice - half tea spoon.
• Pepper powder - 1 tea.
• Salt - to.
Method:
  • Take Quail bird skin less and give them gashes,.
  • Take a bowl, add red chili paste, chopped coriander leaves, ginger garlic paste, turmeric powder,garam masala powder, coriander powder, pepper powder, salt, squeeze lime juice and mix it well.
  • Then add all purpose flour, mix this, and take quail apply the masala mixture on the gashes, and leave it in the refrigerator for 2 to 3 hours.
  • Deep fry in medium hot oil and transfer the

Delicious Quails fish fry is ready to serve.






Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments

profile image

Ameerul Haqeem Posted on Sat May 18 2013

first!!

Reply 0 - Replies
profile image

Jacqueline S Posted on Sat May 18 2013

Second!!! Lol

Reply 0 - Replies
profile image

Jacqueline S Posted on Sat May 18 2013

The birds are making noise cause they can smell your cooking!

Reply 0 - Replies
profile image

Jacqueline S Posted on Sat May 18 2013

Lol! No birds were harmed during the making of this video!

Reply 0 - Replies
profile image

Tropically Happy! Posted on Sat May 18 2013

No flying birds have been hurt! All were raised to walk and never fly! That's why the little thighs are thick! Sanjay, any suggestions on how to accompany these little birds-sauces, rice, etc?

Reply 0 - Replies
profile image

Neththra'sVision Posted on Sat May 18 2013

Ohhh!.....my heart beat stopped for a while.

Reply 0 - Replies
profile image

Colors in Games Posted on Sat May 18 2013

get the joke in the title? its how chinese ppl pronounce "fry" haha

Reply 0 - Replies
profile image

Colors in Games Posted on Sat May 18 2013

id like order the Birds Fry u want bird fly? no the item Birds Fry yeah u want bird fly. ok birds already fly. i want the bird fry oh yea yea u want bird fly

Reply 0 - Replies
profile image

Dhyaneswaran Palanichamy Posted on Sat May 18 2013

I love this channel

Reply 0 - Replies
profile image

Yanti Ashaiban Posted on Sat May 18 2013

birds fry high, hard to catch. flends like you, hard to forget.

Reply 0 - Replies
profile image

potbottle Posted on Sat May 18 2013

NIce!!

Reply 0 - Replies
profile image

mun pen Posted on Sat May 18 2013

Come on birds ...vah chef want to make you yummy with nice kick masala...

Reply 0 - Replies

 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter