Fruit Chutney & Char Grilled Quail & Roasted Baby Potato
Top Rated Recipe
Key Details:
prep time: 25 minutes
Cook time: 40 minutes
Difficulty Level: Moderate
Course: Main Course
Cuisine: Fusion
Key Ingredients:
Apples
Dates
Raisins
Tomatoes
Onions
Red wine
Quails
Borges olive oil
Baby potatoes
Rosemary
About Fruit Chutney & Char Grilled Quail & Roasted Baby Potato
Table of Contents
A wonderful
combination this – serve it to your special guests at your next party
- Apples, chopped 1 cup
- Dates, chopped 1 cup
- Raisins 1 cup
- Tomatoes, chopped ½ cup
Step 1. Heat a non-stick pan, add apples, dates, raisins, tomatoes, onions and red wine. , red wine, raisins and dates and cook till the tomatoes are soft. Set aside to cool.
Step 2. Transfer the mixture into a blender jar, add salt and blend to a chutney. Transfer into a serving bowl and set aside.
Read MoreIngredients
- Apples, chopped 1 cup
- Dates, chopped 1 cup
- Raisins 1 cup
- Tomatoes, chopped ½ cup
- Onions, chopped ½ cup
- Red wine 4 tbsps
- Salt to taste
- Quails 8
- Borges olive oil 2 tbsps
- Baby potatoes 20
- Rosemary 1 tbsp + to garnish
- Fresh pomegranate pearls a few
How to Make Fruit Chutney & Char Grilled Quail & Roasted Baby Potato (Stepwise Photos)
Method
- Heat a non-stick pan, add apples, dates, raisins, tomatoes, onions and red wine. , red wine, raisins and dates and cook till the tomatoes are soft. Set aside to cool.
- Transfer the mixture into a blender jar, add salt and blend to a chutney. Transfer into a serving bowl and set aside.
- Preheat oven to 160º C.
- Take potatoes with skin in a bowl, add 1 tbsp olive oil, rosemary, salt and pepper powder and mix well and rest for 10 minutes. Spread them on a baking tray. Keep the tray in the preheated oven and roast till done.
- Take quail pieces in another bowl, add remaining olive oil, salt and pepper and mix well.
- Heat a non-stick frying pan, add the quails and cook on low heat till done.
- Transfer the quails onto a serving platter, keep the roasted potatoes around, sprinkle some rosemary and pomegranate pearls and serve hot with the bowl of fruit chutney.
Additional Tips and Tricks
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps
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