The art of classic cooking

Monday, 16 February 2015

Kaadai 65 / Quail 65

I have already posted a gravy on this Kaadai and today I am going to post nice crispy Kaadai 65. This is very easy to make and yes you will get the same taste and flavours as in hotels. I made these for our guests and everyone enjoyed it to the core and they all appreciated me. Well try these and get your compliments.
Kaadai 65 / Quail 65

Kaadai(quail) - 1/2 kg
Egg - 1
Turmeric Powder - 1/8 tsp
Chilli Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Salt - to taste
Corn flour - 2 tsp
Pepper Powder - 1/8 tsp
Ginger garlic paste - 1 tsp
Oil - to fry
Curry leaves - few

Wash Kaadai thoroughly and drain it in a strainer.
In a bowl add egg,salt,turmeric,chilli,coriander,ginger garlic paste and corn flour and mix well.
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Add Kaadai in it and mix so that the batter is coated well in Kaadai.
Now add pepper powder and marinate.
Now let it marinate for 1 hour in fridge.
Heat oil in a pan and fry these kaadai.
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Yummy Kaadai 65 is ready to serve. Garnish with fried curry leaves or onions .
Serve hot
Kaadai 65 / Quail 65

Marination is a must for this recipe.
Clean Kaadai properly .

Jayanthi B


  1. never tried kaadai..looks super..
    plz link your recipes to my event

  2. Of course none can say no neither resist the crispy fried pieces.

  3. Would like to taste it right nw,but cant find quail here in my place.

  4. It luks delicious sis bt cnt we cut into small pieces nd do it??
    It's enticing,crispy,spicy which makes our tummy go crazy..;)

  5. Looks so crispy and delicious!!
    Nice blog....following it for sure!

  6. Drooling here...loved the crispy quails!!

  7. yumm...i remember my mom making lovely dry masala version of quail. Its been so long sice I had it now...this looks so good! Thanks for stopping by!