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	<title>Kitchen Tantra &#187; Fowl</title>
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	<description>tease your palate</description>
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		<title>Marinades, Brine, Rubs and Spices</title>
		<link>https://kitchentantras.com/marinades-spices/</link>
		<comments>https://kitchentantras.com/marinades-spices/#comments</comments>
		<pubDate>Wed, 14 Oct 2015 12:08:08 +0000</pubDate>
		<dc:creator><![CDATA[Malar Gandhi]]></dc:creator>
				<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Cook's Glossary]]></category>
		<category><![CDATA[Fowl]]></category>

		<guid isPermaLink="false">http://kitchentantras.com/?p=11020</guid>
		<description><![CDATA[Marinades, Brine, Rubs and Spices  Meat, Poultry or Sea food            Culinary Technique ½ tsp turmeric powder salt 1 tsp chili powder 1 tsp rice powder, optional ½ tamarind paste or few tsp lemon juice For South Indian style pan-fried fish. I generally marinate them for couple of hours before frying. 1 tpp soy sauce [&#8230;]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Duck Korma</title>
		<link>https://kitchentantras.com/duck-curry/</link>
		<comments>https://kitchentantras.com/duck-curry/#comments</comments>
		<pubDate>Thu, 08 Sep 2011 14:23:00 +0000</pubDate>
		<dc:creator><![CDATA[Malar Gandhi]]></dc:creator>
				<category><![CDATA[Curry / Salan]]></category>
		<category><![CDATA[Duck]]></category>
		<category><![CDATA[Fowl]]></category>
		<category><![CDATA[Non-Veg Curries]]></category>

		<guid isPermaLink="false">http://kitchentantras.com/duck-curry/</guid>
		<description><![CDATA[Duck Kuzhambu: Vaathu-Kari Kuzhambu. Vaathu Milagu Kuzhambu. Duck in Rich Pepper Sauce. Ingredients: Onion 1 large &#8211; finely chopped Garlic 7-10 pods crushed Tomato 1 large crushed Salt Turmeric 1/4 spoon Chili powder 1 spoon Pepper powder 1 spoon Cilantro leaves few Oil few spoons Cumin seeds 1/4 spoon Curry leaves few. Method: In a [&#8230;]]]></description>
		<wfw:commentRss>https://kitchentantras.com/duck-curry/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Grilled Quails &#8211; Tandoored Quails/ Kaadai Tandoori</title>
		<link>https://kitchentantras.com/grilled-quails-tandoored-quails-kaadai-tandoori/</link>
		<comments>https://kitchentantras.com/grilled-quails-tandoored-quails-kaadai-tandoori/#comments</comments>
		<pubDate>Sun, 11 Jul 2010 12:36:00 +0000</pubDate>
		<dc:creator><![CDATA[Malar Gandhi]]></dc:creator>
				<category><![CDATA[Fowl]]></category>
		<category><![CDATA[Grilled Food]]></category>
		<category><![CDATA[Quail]]></category>

		<guid isPermaLink="false">http://kitchentantras.com/grilled-quails-tandoored-quails-kaadai-tandoori/</guid>
		<description><![CDATA[Tandoored Quails: Ingredients: Spices to be Toasted &#038; Powdered: CinnamonClovesCardamomPeppercornsCoriander seedsTymol seedsChironjiSaffron Use only a pinch of above spice blend. Other Ingredients: Black SaltRegular SaltChili powder Kashmiri chili powder Red food color Turmeric Lemon juice Yogurts (hung)Ginger-garlic pasteOnion pasteMint paste Few cubes of butter/ghee for bastingChaat masala to garnish. About 1-2 spoons of above ingredients [&#8230;]]]></description>
		<wfw:commentRss>https://kitchentantras.com/grilled-quails-tandoored-quails-kaadai-tandoori/feed/</wfw:commentRss>
		<slash:comments>11</slash:comments>
		</item>
		<item>
		<title>Turkey Fry</title>
		<link>https://kitchentantras.com/turkey-fry/</link>
		<comments>https://kitchentantras.com/turkey-fry/#comments</comments>
		<pubDate>Thu, 09 Jul 2009 11:36:00 +0000</pubDate>
		<dc:creator><![CDATA[Malar Gandhi]]></dc:creator>
				<category><![CDATA[Fowl]]></category>
		<category><![CDATA[Turkey]]></category>

		<guid isPermaLink="false">http://kitchentantras.com/turkey-fry/</guid>
		<description><![CDATA[Turkey Varuval: Vaan Kozhi Milagu Varuval. Van Kozhi Fry. Ingredients: Turkey leg pieces 2-4OnionGarlic 4 clovesGinger 2&#8243; Tomato 1 smallCoconut grated 2 teaspoonSaltTurmeric powder 1/4 spoonChili powder 1 spoonOil. Method: In a wide wok, heat oil and add onion, garlic, ginger, coconut and stir-fry for few minutes and wet-grind to thick paste. In the same [&#8230;]]]></description>
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		<slash:comments>14</slash:comments>
		</item>
		<item>
		<title>Quail in Country Style Curry</title>
		<link>https://kitchentantras.com/quail-in-country-style-curry/</link>
		<comments>https://kitchentantras.com/quail-in-country-style-curry/#comments</comments>
		<pubDate>Fri, 26 Jun 2009 11:31:00 +0000</pubDate>
		<dc:creator><![CDATA[Malar Gandhi]]></dc:creator>
				<category><![CDATA[Country Style]]></category>
		<category><![CDATA[Curry / Salan]]></category>
		<category><![CDATA[Fowl]]></category>
		<category><![CDATA[Non-Veg Curries]]></category>
		<category><![CDATA[Peppercorn]]></category>
		<category><![CDATA[Quail]]></category>

		<guid isPermaLink="false">http://kitchentantras.com/quail-in-country-style-curry/</guid>
		<description><![CDATA[Quail Curry: Kaadai Thanni Kuzhambu. Quail / Pheasant bird Curry. Ingredients: Quail &#8211; 2 (cut into small pieces)Green chilies 3 slicedOnion 1 gratedGinger 2&#8243; juliennedGarlic 6 cloves juliennedTomatoes 2 crushedSaltTurmeric 1/4 spoonChili powder 1 spoonPepper powder 1 spoonSesame oil few spoonCumin seedsCurry leavesCilantro to garnish. Method: In a wide vessel, heat oil. Add cumin,chilies and [&#8230;]]]></description>
		<wfw:commentRss>https://kitchentantras.com/quail-in-country-style-curry/feed/</wfw:commentRss>
		<slash:comments>12</slash:comments>
		</item>
		<item>
		<title>Quail Pakoda</title>
		<link>https://kitchentantras.com/quail-pakoda/</link>
		<comments>https://kitchentantras.com/quail-pakoda/#comments</comments>
		<pubDate>Mon, 09 Mar 2009 23:04:00 +0000</pubDate>
		<dc:creator><![CDATA[Malar Gandhi]]></dc:creator>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Fowl]]></category>
		<category><![CDATA[Pakoda]]></category>
		<category><![CDATA[Quail]]></category>

		<guid isPermaLink="false">http://kitchentantras.com/quail-pakoda/</guid>
		<description><![CDATA[Quail Pakoda: Kaadai Pakoda. Kaadai Pakora. Deep fried Quails. Fried Quails. I love this tender birds! They are gamier in taste, low in calories, better than chicken, low fat/thin skin&#8230;pretty fast in getting cooked! What else do we want!! Hmmm today I deep fried it, just for a variation! They turned out super crispy! Ingredients: [&#8230;]]]></description>
		<wfw:commentRss>https://kitchentantras.com/quail-pakoda/feed/</wfw:commentRss>
		<slash:comments>19</slash:comments>
		</item>
		<item>
		<title>Quail Biriyani</title>
		<link>https://kitchentantras.com/quail-biriyani/</link>
		<comments>https://kitchentantras.com/quail-biriyani/#comments</comments>
		<pubDate>Tue, 03 Mar 2009 01:45:00 +0000</pubDate>
		<dc:creator><![CDATA[Malar Gandhi]]></dc:creator>
				<category><![CDATA[Biriyani]]></category>
		<category><![CDATA[Fowl]]></category>
		<category><![CDATA[Quail]]></category>
		<category><![CDATA[Rice Dishes]]></category>
		<category><![CDATA[Yogurts]]></category>

		<guid isPermaLink="false">http://kitchentantras.com/quail-biriyani/</guid>
		<description><![CDATA[Quail Biriyani: Kaadai Biriyani. Peasant bird &#038; spicy rice dish. Food and culture go hand in hand and leaves its own print in history. India has layers of history still not erased. The country has witnessed more than a dozen of invaders and with every invader came a different culture and a new cuisine!! Arab [&#8230;]]]></description>
		<wfw:commentRss>https://kitchentantras.com/quail-biriyani/feed/</wfw:commentRss>
		<slash:comments>18</slash:comments>
		</item>
		<item>
		<title>Happy ThanksGiving &amp; Rock Cornish Hen Roast</title>
		<link>https://kitchentantras.com/happy-thanksgiving-rock-cornish-hen-roast/</link>
		<comments>https://kitchentantras.com/happy-thanksgiving-rock-cornish-hen-roast/#comments</comments>
		<pubDate>Tue, 25 Nov 2008 20:14:00 +0000</pubDate>
		<dc:creator><![CDATA[Malar Gandhi]]></dc:creator>
				<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Fowl]]></category>
		<category><![CDATA[Saffron]]></category>
		<category><![CDATA[Yogurts]]></category>

		<guid isPermaLink="false">http://kitchentantras.com/happy-thanksgiving-rock-cornish-hen-roast/</guid>
		<description><![CDATA[Pan Fried DressingInjecting AnimalFlavor injector Food SyringeRaw Whole Cornish Hen Stuffed Whole Rock Cornish Hen Roast:(Version 2) Stuffed &#038; Roasted Cornish Hen. Chicken Roast. Grilled Whole Rock Cornish Hen. Thanksgiving is just couple of days away&#8230;but to me its already in the air! Hope Y&#8217;ll know what I mean!:) Yeah&#8230;..ifood.tv has genuinely removed all my [&#8230;]]]></description>
		<wfw:commentRss>https://kitchentantras.com/happy-thanksgiving-rock-cornish-hen-roast/feed/</wfw:commentRss>
		<slash:comments>19</slash:comments>
		</item>
		<item>
		<title>Quail Roast</title>
		<link>https://kitchentantras.com/quail-roast/</link>
		<comments>https://kitchentantras.com/quail-roast/#comments</comments>
		<pubDate>Wed, 19 Nov 2008 20:45:00 +0000</pubDate>
		<dc:creator><![CDATA[Malar Gandhi]]></dc:creator>
				<category><![CDATA[Fowl]]></category>
		<category><![CDATA[Mom's Favorite]]></category>
		<category><![CDATA[Quail]]></category>

		<guid isPermaLink="false">http://kitchentantras.com/quail-roast/</guid>
		<description><![CDATA[Close-up!:)Quail RoastQuails Pan RoastQuails Raw MeatQuails in Wild Quails Roast: The Quail is called &#8216;Bater&#8217; in Hindi. We call it has &#8216;kaadai&#8217; or &#8216;Goudhari&#8217; in Tamil. (Ofcource both are entirely different species )Quail is a small type of bird that belongs to the Pheasant family. There are two species of quail in India; the black-breasted [&#8230;]]]></description>
		<wfw:commentRss>https://kitchentantras.com/quail-roast/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>Duck Fry</title>
		<link>https://kitchentantras.com/duck-fry/</link>
		<comments>https://kitchentantras.com/duck-fry/#comments</comments>
		<pubDate>Fri, 03 Oct 2008 19:38:00 +0000</pubDate>
		<dc:creator><![CDATA[Malar Gandhi]]></dc:creator>
				<category><![CDATA[Duck]]></category>
		<category><![CDATA[Fowl]]></category>

		<guid isPermaLink="false">http://kitchentantras.com/duck-fry/</guid>
		<description><![CDATA[Duck Fry: Duck Pepper Fry. Duck Garlic Fry. Vaathu Varuval. Ingredients: Duck Meat 1/2 kiloGarlic 1 whole head-peeled &#038; slicedGinger 1&#8243; gratedOnion 1 bulb gratedTomatoes 1-2 choppedSaltTurmeric 1/4 spoonChili powder 1/2 spoonPepper powder 2 spoonsMustard 1/4 spoonCumin seeds 1-2 spoonsChana+Urad dal 1 spoonCurry leaves crisply fried to garnishSesame oil 1/4 cup. Method: In a wok, [&#8230;]]]></description>
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		<slash:comments>0</slash:comments>
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