Masala Fried Quail Egg Salad

Recipe No: 97
“Salad making is an art.” These are not a 'once said' golden words from a famous person. These are the words that my husband uses to show his resentment whenever I make a salad for dinner… So in order to put a temporary halt to his resentment and tempt to him to eat a salad... well I need some extra ordinary measures. This one came as a first step in mastering that 'art'….inspired from a picture in a cook book….

Ingredients                                         Serves 1

• Hard Boiled Quail Eggs……..3
• Lettuce…………………………...3 Medium sized leaves (Tear by hands)
• Shallots………………………...…3 (Slice into thin rounds)
• Garlic……………………………...1 Clove (Slice into thin rounds)
• Dry Whole Red Chilly…….....1 (Split into two with your hands before using)
• Oil……………………………….....1/2 Teaspoon + for deep frying the egg

For the Masala Powder

• Red Chilly Powder………...…1/8 Teaspoon
• Coriander Powder……………1/8 Teaspoon
• Turmeric Powder…………….A Pinch
• Roasted Cumin Powder……1/8 Teaspoon
• Garam Masala Powder…….1/8 Teaspoon
• Salt………………………………...1/8 Teaspoon

For the Sauce

• Brown Sugar………………...4 Tablespoons
• Worcestershire sauce…….2 Tablespoons
• Tamarind Water………...…4 Tablespoons

Method of Preparation
To make the Sauce

1. Boil the ingredients to make the sauce in a pan on medium high heat. Once the sugar is melted lower the heat to medium low and let it simmer till the sauce become a syrupy consistency. Keep aside till ready to be used.

To make Masala Fried Eggs

1. Mix the ingredients for the Masala and coat the eggs. Keep the remaining Masala aside for later use.
2. Heat oil for deep frying on high and fry the eggs for a minute or till the outer side of the egg attains a light brown color. 
3. Drain the excess oil on a paper towel. When it is still hot sprinkle the remaining Masala on the Egg and keep aside till ready to be used.

To make the fried Shallots

1. Heat ½ Teaspoon of Oil in a pan and fry sliced Shallots, Garlic and Dry Red Chilly till golden brown.
2. Drain the excess Oil if any.

To Assemble the Salad

1. Arrange the Lettuce in the bottom of a plate and place the fried Eggs on top.
2. Sprinkle the fried Shallot mixture on top of the salad followed by a drizzle of the Tamarind sauce.
3. Serve while the Eggs are still hot.

Notes:

• If Quail Eggs are not available substitute it with one regular Egg and don’t forget to quarter it before serving.
• The Tamarind Sauce should be sweet, sour and salty. Adjust the amount of ingredients according to your taste. 
• The Tamarind Sauce will thicken when it cools down. So switch the stove off a bit in advance. If in case it thicken a bit too much, add a tablespoon of water to loosen it  just before using.

Make it, enjoy the deliciousness and
serve it to your family with love...