No onion Quail masala/ kaadai masala

Quails are small, plump terrestial birds. It is the smallest member of the patridge family. I always like cooking Quails though cleaning them is the toughest job. This recipe was challenging as i had to cook without onions and garlic for R as its been restricted for him for a month. But to my surprise the dish came out very well and we even had few guests and they too liked it very well.Its a perfect dish when you are having a party around or giving a feast as you can marinate everything the before night and just cook on the party day. Goes well with almost all the dishes. You can also variate this recipe with chicken (will post it later) So I wanted to share this recipe with you all.

You need:
Quails                                 6nos
Green bell pepper(big)        1nos
Tomato(medium)                2nos
Thick curd                          3/4 cup
Chilli powder                      1/2 tbsp
Kashmiri chilli powder         1tsp(optional)
Turmeric powder                1/2tsp
Pepper powder                   1/2tsp
Garlic paste                        1 1/2tbsp
Red colour                          a small pinch
Pandan leaves                     1(optional)
Salt                                      to taste
Oil                                      3tbsp
Ghee                                  1tbsp

Preparation:
Clean the Quails and cut it into 4 pieces.
Chop the Green bell pepper( capsicum) and tomatoes.
In a bowl mix everything except ghee and oil. The tomatoes should have been crushed well. Marinate this mixture overnight.
In a pressure cooker add 1/4 cup water and the marinated mixture and pressure cook for three whistles.
Then add the oil and ghee and cook further.The water should have evaporated and oil should seperate from the gravy.
This is a semi-dry dish. Sprinkle coriander leaves on top and serve hot!

Variation:
Low calorie Quail masala:
Instead of full crean curd use low fat or skimmed curd and proceed the recipe till pressure cooking it for three whistles. After that transfer to a non stick pan add 1tsp oil  cook further till water evaporates and forms into a masala.

Coriander leaves                 to garnish