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DROOL: Outrageously yummy Eid recipes

Last updated on: October 15, 2013 20:43 IST

DROOL: Outrageously yummy Eid recipes

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Here are some traditional recipes on the holy occasion of Eid-Ul-Zuha from Shabeer Selod's recipe diary

On the holy occasion of Bakri Eid, Muslims sacrifice animals (sheep, goat or ox) in commemoration of prophet Ibrahim's faith in Allah, by taking his son for sacrifice. But God replaced the boy with a ram.

This sacrifice is known as Qurbani.

A Muslim, who performs qurbani, makes three portions of the meat. He shares the meat with his fellow beings.

One part of the meat is distributed amongst the poor and the needy, the second with his family and friends and the third is for the household.

For Muslims Bakri Eid is the time to meet relatives, to enjoy feasts, and to seek Allah's blessings.

Randeri Creme Tikka (Makes 10-12 skewers)

Ingredients

  • 1/2 kg lean mutton, shoulder or roast from leg, washed
  • 1-inch piece ginger
  • 1 clove garlic
  • Green chilly, as per taste
  • 1 small raw papaya -- sliced fine for marinating
  • 1 tsp garam masala powder
  • 1/2 tsp black pepper powder
  • 1/2 tsp cinnamon powdered fine
  • 100 gms white flour or maida
  • 3 eggs
  • Salt to taste
  • 1 doz/4-inch long fine wooden skewers or bamboo sticks
  • Oil for deep frying


Method

  • Slice the meat into 1/2 inch thick fillets and cut into 1-inch squares approximately.
  • Grind the chillies, ginger and garlic into a paste.
  • Marinate the meat pieces in a few slices of raw papaya, salt, ground paste, and all the powdered masalas and mix well.
  • Set aside for 4-5 hours, or more. The longer it is marinated the more tender the meat will become.
  • Remove the papaya slices and throw away. Skewer about 4 pieces on each stick
  • Mix a little salt into the maida.
  • Apply maida to the meat on each skewer liberally on both sides and pat to remove excess flour.
  • Beat the eggs in a shallow dish / bowl. Add salt and pepper.
  • Heat oil in a deep pan or kadhai till moderately hot.
  • Test to see if it is ready, by putting in a bit of dough and if it sizzles, it's ready.
  • Dip each floured meat-skewer into the egg and cover all sides completely.
  • Deep fry over moderate heat.
  • You can put in about 3-4 skewers at a time, depending on size of pan.
  • When both sides are a light golden brown remove from oil and drain
  • Serve hot.
  • To be eaten off the stick with mint chutney and/or tomato sauce.

Image: Randeri Creme Tikka
Photographs: Muhammad Irshad Ansari/Wikimedia Commons

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Nalli Nihari

Ingredient:

  • 1 kg Beef (with bones) 
  • 3 medium Onions (thinly sliced)
  • 2 tbsp Flour
  • 1 small piece of dry Ginger
  • 2 small Cardamoms
  • 2 Bay Leaves
  • 1 Cinnamon Stick
  • 2 tsp Garam Masala Powder
  • 2 tbsp Aniseeds/Fennel Seeds (grounded)
  • 1 tsp Red Chili Powder (or to taste)
  • 2 pinches of Nutmeg
  • 1/2 tsp Turmeric Powder
  • Salt (to taste)
  • 1 small piece of Black Salt
  • 1 tbsp Garlic Paste
  • 1 tbsp Ginger Paste
  • 1/2 cup Curd
  • 1/2 cup Ghee/ Cooking Oil
  • For Garnishing
  • 1 medium Onion (sliced)
  • 3 Green Chilies (chopped)
  • 1 (2") piece Ginger (cut in strips)
  • A bunch of fresh Coriander Leaves (chopped)

Method:

  • Place a large pot on high flame and heat ghee
  • Add sliced onions and reduce the flame to medium.
  • Saute and fry the onions till they turn golden brown.
  • Remove the onions from oil and transfer to a paper towel to absorb the excess oil.
  • Then, crush the onions coarsely.
  • Add meat to the oil in the pot and saute.
  • Add garam masala powder, curd, ginger paste, garlic paste, salt, red chili powder, bay leaves, cinnamon and turmeric powder.
  • Stir continuously till the oil separates from the mixture.
  • Add nutmeg, cardamoms, aniseeds and black salt.
  • Pour in enough water to cover the meat.
  • Cover the pot and cook for 2 to 3 hours on low flame till the meat turns tender.
  • Add flour and cook for another 10 minutes on low flame.
  • Garnish the nihari with coriander leaves, fried onions, green chilies and ginger strips.
  • Serve hot with roti or naan.




Image: Nalli Nihari
Photographs: Kirti Poddar/Creative Commons

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Bhuna Gosht (Eid uz Zuha Special)

Ingredients:

  • 1 lb lamb meat (or veal) with bones
  • 1 large onion - sliced thinly
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 2 tsp coriander powder
  • 1 tsp salt(or to taste)
  • 1/2 cup water
  • 3 tbsp vegetable oils

Method

  • Heat oil in a pressure cooker. Add sliced onions and saute till golden brown, about 5-7 minutes.
  • Add meat and mix.
  • Add the rest of the masalas and saute for a minute.
  • Add water and cover the lid of cooker.
  • Pressure cook for 25 minutes or till meat is done.
  • Remove from heat and release the pressure.
  • Remove the lid and put it back on the fire
  • Cook till the water is absorbed and the oil separates.
  • Serve hot with rice, parothas or rotis, with sliced onions and lemon wedges.

Image: Bhuna Gosht
Photographs: Alpha/Creative Commons

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Keema Kaleji

Ingredients

  • 250 grams minced meat or Kheema (washed)
  • 250 grams kidney or liver (washed and cleaned)
  • 250 grams Onions (minced)
  • 1 piece Ginger
  • 6 flakes Garlic
  • 1/2 cup Ghee
  • A little Milk
  • 1 tab each of powdered Cumin and Coriander seeds
  • 1 tsp Turmeric powder
  • Salt and Chilli powder to taste
  • 100 grams Tomatoes
  • 150 grams curd (beaten)
  • 6 sliced Mint leaves
  • 4 hard-boiled Eggs (shelled and halved)
  • 1 tbsp Garam masala
  • a large handful of sliced Coriander and Mint leaves for garnishing


Method

  • Grind the onion, ginger and garlic to a paste.
  • Heat the ghee and fry the paste, sprinkling a little milk from time to time, till it turns golden.
  • Add the minced meat and kidney or liver.
  • Cover the vessel tightly and cook over a slow fire till mince is completely dry.
  • Add the cumin, coriander, turmeric, salt and chilli powder, along with tomatoes, curd and mint. Then fry to a rich red color
  • Cover tight and continue cooking over a slow fire till the mutton is tender and almost dry.
  • Transfer into a serving dish and arrange the egg halves on top.
  • Sprinkle the garam masala all over, along with the fresh coriander and mint leaves.
  • Serve hot, with parathas, rotis or sheermal.

Image: Keema Kaleji
Photographs: Karims Delhi: Yummraj/Facebook

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