Dear readers, if you have been reading my blog for quite some time now then you are well aware of my strong affection for eggs. Eggs are an essential part of my weekly menu.
It not only serves to provide me with an easy breakfast option during weekdays in form of boiled eggs, Omelet- Bread, scrambled eggs, egg sandwich but also is a wonderful ingredient for a delicious weekend lunch.
I often like to experiment with eggs. Making different recipes from different cuisine and using different kinds of edible eggs is such a satisfying experience for me. Off late I have begun to experiment with several Indian recipes using other forms of eggs like quail (Bater in Hindi) eggs, duck eggs (beside chicken eggs). In most Indian cities, chicken eggs are the most common form of eggs that are available. However, this scenario is bound to change now with increased availability of other edible eggs in specialty stores/gourmet stores.
Japanese farmed Quail eggs are available easily in local markets now. Besides being half in size of the chicken eggs it has some very prominent health benefits. Before describing the health benefits, I must also state the commonly known health adversity from these eggs. Quail eggs have higher amount of saturated fats and hence their consumption must be made in moderation. This advice become all the more important considering its tiny size which may drive you towards eating more number of eggs. So be wary of those higher levels of saturated fats.
Now let’s talk about the health benefits. It has impressive levels of vitamin A, which results into improved vision. It also boasts of high range of vitamin B, which means boosted metabolic activity. These eggs stand out as compared to the larger sized chicken eggs in terms of quantity of essential minerals like Iron and selenium. Presence of iron in our daily diet is very important for day-to-day functions. This alone should convince you to include quail eggs in your diet. These eggs are also a rich source of protein like chicken eggs which is required by a human body for several different processes.
Having quail eggs in my pantry on a Sunday morning had me experiment with them for a delicious lunch. I made an Egg Masala with these eggs using Kolhapuri spices (Kanda Lasun Masala). My Sunday lunch of Bater Anda Masala was accompanied with Pao or Pav (a Portuguese contribution to Indian cuisine) and followed by a peaceful nap- a well-executed Sunday noon, I must say.
Try out this delicious Anda Masala with Quail eggs and treat your family with a wonderful lunch. Go ahead and relish this delicacy, but remember to consume Quail eggs in moderation.
- 10 Bater Anda (Quail Eggs-Japanese Farmed Quail Eggs). Boil the eggs and peel off the outer shell
- 200 grams Onions sliced into lengths
- ½ cup Fresh Coriander Leaves
- 1 cup Dry Coconut (grated)
- 1 tsp Turmeric Powder
- 2 tsp Red Chili Powder (Byadagi)
- 1 tbsp. Kolhapuri Kanda Lasun Masala
- 1 inch Ginger Root
- 8-10 Cloves of Garlic
- Cooking Oil
- Salt to taste
- We will dry roast grated coconut until it becomes evenly brown. Allow the roasted coconut to cool down
- Heat 4 tbsp. oil in a pan. Fry Garlic until it becomes brown in color. Now add sliced Onions and fry until it turns light brown in color.
- Now add chopped Ginger and Coriander leaves. Turn off the heat.
- We will make Masala Paste for the recipe. Add roasted Coconut and other fried ingredients. Add water and grind into thick and fine masala paste.
- Heat 2-3 tbsp. Oil in a pan. Add Turmeric Powder, Masala Paste. Cook until Oil begins to ooze out from the sides.
- Add Red Chili Powder, Kanda Lasun Masala, and Salt to taste and mix well.
- Cook masala paste for 5-6 mins. Add 1 and ½ cups of boiling water. You can alter the quantity of water as per desired consistency.
- Allow to simmer on medium heat until one boil.
- Reduce the heat and add Boiled Eggs.
- Cook covered for 5 mins on low heat
- Bater Anda Masala is ready. Enjoy Bater Anda Masala with some Pao/Pav
Click here to watch recipe video