a hearty eid feast

7/31/2019 A Hearty Eid Feast

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A Hearty Eid Feast!

By Mushtaq M.Chinoy

Celebrate this Eid-ul-Adha with mouth-watering food. Given here is a wide variety of

scrumptious and appetising dishes for you to prepare on this Eid. Delicious to eat and easyto make, these festive dishes will make your Eid even more special!

Ras Malai

Ingredients 1 liter milk

1 egg white

1 cup dry milk

50g almonds

50g pistachios

1/2 cup sugar

1tsp kewra 1tbsp corn flour

1/2 tbsp baking powder

1/2 tsp cardamom powder

Method

Cook 1 liter milk and add cardamom powder. Also add

in sugar. Now beat egg white until foamy. Mix in bakingpowder and dry milk until done. Then add corn flour dissolved in water and cook for 2 to 3

minutes. Add in kewra, chopped almonds and pistachios. Mix and turn off the flame. Delicious

ras malai is ready to serve.

Shahi Qulfi

Ingredients 1/2 liter milk

1 cup cream

1 cup khoya

1 cup condensed milk

1/2 cup sugar

25g almonds

25g pistachios 25g walnuts

50g desiccated coconut

1tsp kewra

1tbsp corn flour


A pinch of yellow food colour

Silver foil (as required)


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Method

In a pan, put 1/2 liter of milk. Cook till it comes to a boil. Now add 1/2 cup sugar and mix well.Also add 1 tablespoon corn flour paste and cook till it thickens. Now add a pinch of yellow

colour, 1 teaspoon kewra, 1/2 tsp cardamom powder, 1 cup khoya, 1 cup cream, 1 cup condensed

milk, 25g chopped almonds, 25g chopped walnuts and 25g chopped pistachios. Cool the mixture,

pour in ice cream molds and freeze for 4 hours. Now remove qulfi from molds, sprinkle with 50gdesiccated coconut. Garnish with almonds and serve chilled.

Habshi Halwa

Ingredients 1/2 kg sugar

3kg milk

25g tartary

150g angoori powder

300g flour A pinch of nutmeg, mace and cardamom powder

Brown food colour (as required) 50g walnuts

1/2 kg water

200g liquid glucose

4tbsp ghee

Pistachios (for garnish)

Method

Mix together 150g of angoori powder and 300g of flour. Add water until a thin paste is formed.

In a sauce pan add milk and pour in the prepared mixture. Heat and continue stirring. When themixture begins to boil turn the flame off. Allow the mixture to reach the room temperature and

add tartary and gently mix. When the milk curdles, turn the flame on and stir the milk. Now add

the brown food colour and allow to cook. When the water dries, add 1/2 kg sugar and a pinch of

nutmeg, mince and cardamom powder along with ghee. Cook until a separate layer forms on thetop. Now turn the flame off and add liquid glucose. Spread the halwa on the tray. Garnish with

pistachios and serve.

Badami Kheer


1 cup boiled rice

1 cup khoya

1 cup cream

1 cup sugar

100g almonds (chopped)


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1tsp kewra


Method

Cook 1 liter milk in a pan till it comes to a boil. Then add 1 cup boiled rice and cook till it thickens.

Now add 1 cup sugar and cook well. Now add 1 cup khoya, 100g chopped almonds, 1 teaspoon kewra

and 1/2 tsp cardamom powder. Mix well. Lastly add 1 cup cream and dish it out. Garnish with dry

fruits and serve.

Sheer Khurma


1 cup vermicelli

2 cups sugar 2 cloves

6 green cardamoms

8 dry dates

15 chopped pistachios

10 to 12 chopped almonds

2tbsp ghee

Method

Take out the seeds from dry dates and cut in 4 sliceseach. In a pan, add 2 tablespoons ghee with 6 chopped

green cardamoms and 2 black cardamoms. When aromastarts to come, add vermicelli to cook. Then take it out and add dry dates, chopped pistachios,chopped almonds and fry. Then cool it for 5 minutes and pour 1 liter milk. Then add 2 cups

sugar and cook till sugar dissolves. Now add vermicelli and dry fruits and serve hot.

Rogan Josh

Ingredients 190g lamb shanks (nalli)

30ml refined oil

1g cinnamon 1g cardamoms

1g cloves

1 cup onion (sliced)

5g chilli powder

80g tomato puree

3g salt

10g ginger paste


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Pasanday Kebab

Ingredients 1kg lamb pasanday

2tbsp raw papaya paste 1tbsp red chilli powder

1 cup yogurt

Salt (to taste)

4 lemons 1tbsp behari masala

4tbsp oilFor Garnish

1 onion

1/2 bunch of mint leaves

4 green chillies

For Kebab Masala 2tbsp chick pea flour

1tsp white cumin

4 black peppers

4 cloves

8 green cardamoms

1tbsp white poppy seeds

MethodPress the meat with the upper side of the knife. In a blender, blend together chick peas, whitecumin, whole black pepper, clove, cardamom and poppy seeds, Pour the mixture onto the meat.

Add papaya paste, red chilli, yogurt, salt, lemon and behari masala, leave it to marinate for half

an hour. Now grease a pan and cook on low flame till the water of meat dries. Now place themeat on a grill pan. Serve on a platter garnished with onion rings, mint and

green chillies

Kakori Kebab

Ingredients 1kg mutton (boneless)

50g raw papaya

80g gram flour (roasted)

20g red chilli powder

30g ginger paste

30g garlic paste

4-5 cloves

Salt (to taste)


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For Kakori Masala

5g black peppers

5 cloves

10g green cardamoms

5 black cardamoms

10g rose petals 15g cashew nuts

1g mace

1 nutmeg

1 medium-sized onion

For Masala

Slice the onion and fry it till golden brown and add all the ingredients of masala and grind

it to a fine paste.

MethodMince the mutton into a fine paste, pass through a mincer at least 4-5 times. Grind raw papaya

into a fine paste. Mix the raw papaya paste with the mutton mince, add roasted gram flour, salt,ginger garlic paste and red chilli powder. Mix it properly. Add the masala to the above mixture

and mix it properly. Make a well in the centre of the mixture, put a live coal and cloves. Smokethe entire mixture for 10-15 minutes and cover it with a lid. Divide the prepared mixture into 60g

equal portions and wrap it around the kebab skewers and cook on live coal till golden brown.

Remove the kebabs from the skewers and serve hot with onion, lemon and mint chutney.

Bhuna QeemaIngredients 1kg mutton qeema

4 onions

2tbsp garlic paste 1tbsp coriander powder

3 green cardamoms

3 cloves

1 cinnamon stick 6 garlic cloves (crushed)

A cup of beef/meat stock

4tbsp fresh yogurt/cream

2tbsp good quality vinegar Some ginger (chopped)

Salt (to taste)

MethodClean mutton qeema. Fry 4 onions till light golden brown. Keep aside. Fry garlic paste. Add theonions. Add coriander powder. Fry it all a bit. If necessary, add a little stock to prevent burning.


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Separately fry the qeema with cardamoms, cloves, cinnamon and garlic. Add this mixture to the

qeema. Add a cup of stock and 4 tablespoons of fresh yogurt or fresh cream. Add salt to taste.Cover and simmer for 20 minutes or till cooked. Add vinegar. Reduce the liquids if necessary.

Garnish with golden brown fried onions and finely chopped ginger.

Kofta Curry

Ingredients 1/2 kg mince

1 cup yogurt

2 onions

6 green chillies

1 egg (beaten)

2tbsp gram flour 1 cup onion (fried)

2tsp ginger garlic paste

1tbsp coriander leaves

1tsp all spice powder

Salt (to taste)

2tsp coriander powder

2tsp red chilli powder

2tsp fenugreek seeds (roasted)

2tsp cumin seeds

1 cup oil

Method

For koftas, in mince put 1 tablespoon chopped onion, 2 tablespoons fried onion, gram flour, red

chilli powder, all spice powder, salt, ginger garlic paste, 1 tablespoon yogurt, egg and corianderleaves and mix well. Marinate for 20 minutes then make small balls. For curry, in a pan heat oil,

put fenugreek seeds and fried onion, add little water and cook. In blender, put yogurt, 2 green

chillies, 2 tablespoons fried onion and chopped onion. Put this blended curd mixture in oil andfry. Add ginger garlic paste, salt, coriander powder, red chilli powder, all spice powder and

cumin seeds and fry well. Add water for a desired thick consistency, and cook for 5 minutes.

When boil comes, add koftas and cook it with out

covering the lid. Sprinkle coriander leaves and servewith hot chapatis.

Sajji

Ingredients


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For Marinade 11/4 kg whole chicken or lamb leg with skin

2tsp salt 1tsp white vinegar

1tsp ginger garlic paste (mixed in half cup of water)

Sajji Special Powder Spice Roasted cumin seeds

Roasted cardamoms

Roasted green cardamoms

Roasted coriander seeds

Roasted cloves

Roasted fennel seeds

Pomegranate seeds

Black pepper(all the above ingredients in equal quantity)

Salt (to taste)

Method

Take a flat pan to soak the lamb leg or chicken for marinating. Fill the pan with water and thenadd salt, vinegar, ginger garlic paste and mix well. Soak the chicken or lamb leg in that mixture

and leave for an hour. In the mean time, prepare the special sajji spice powder. Make the powder

of all the ingredients and mix them well. After an hour, pierce the chicken or lamb leg on theiron stick for BBQ or you can put it in steamer for about 1 to 11/2 hour. To add the BBQ flavour,

put a piece of coal in the steamer. When the chicken or lamb leg is cooked fully, cut it into pieces

and sprinkle the special spice at the end. Serve hot and enjoy.

Shirazi Pulao

IngredientsFor The Rice

1 pinch saffron colour

600g basmati rice

4 bay leaves

2 pieces cinnamon

3 star anise

2 onions (sliced and deep-fried)

1/2 cup pure ghee

Salt (to taste)

For The Mutton

2g saffron

750g mutton pieces with nalli (bone

marrow)

3 large onions (chopped)


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6 large tomatoes (de-skinned and chopped)

Salt (to taste)

Ghee (as required)

For The Ground Masala

5 mace flowers

1" piece of cinnamon 4 cloves

Some dried coconut

15 black peppercorns

1/2 cup water

For The Kebabs

250g minced mutton

1 onion (finely minced)

1/2 tbsp ginger garlic paste

8 slices bread

11/2 tbsp fresh yogurt

1/2 cup fresh coriander (chopped) 2tbsp fresh mint (chopped)

4 green chillies (deseeded and chopped fine)

1/2 tsp star anise powder

3 eggs

Salt (to taste)

Refined oilFor Garnish

20 dried apricots (soaked overnight in sugar water)

1/2 cup seedless raisins (soaked overnight in sugar)

1/2 cup whole almonds (blanched, skinned and deep-fried)

6 boiled eggs (cut into halves)

3 onions (sliced, deep-fried to a crisp golden brown)

MethodFor the masala, grind the ingredients with water. For the rice, divide it into 2 portions. Cook one

portion with the spices and fried onions and the other with the saffron colour in a rice cooker.Separate the grains with a fork and spread out on a platter. For the mutton, wash the mutton well

and marinate in the salt and ginger garlic paste. Then place the chopped onions in a vessel and

add 1/2 cup ghee to it. Place on medium heat and allow it to cook till soft. Add the groundmasala and stir well for 5 minutes on low heat. Add the tomatoes, cook for a further 5 minutes

and then add the mutton. Place it in a pressure cooker with sufficient water so that the mutton is

cooked soft and one cup of gravy remains. For the kebabs, place the mince in a platter and mix it

with the salt and ginger garlic paste. Add the finely chopped coriander, mint and the greenchillies. Soak the bread in water, squeeze the water out, shred it finely and mix in the yogurt and

add to the mince. Mix well. Beat the eggs into the mince mixture vigorously and form into tiny

balls, to get about 20-28 small kebabs. Wet your palms, form the kebabs and deep fry in hot oiltill golden brown. For the pulao, place the cooked white rice in a large vessel. Cover it with the

cooked meat and gravy and top it with the fried meat balls. Then cover with the yellow saffron

rice. Cover with a lid and seal with dough. Place on an iron tawa over medium heat for 1/2 an


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hour. Remove pulao onto a round/oval dish, cover with the fried onions, fried almonds, soaked

apricots, raisins and boiled egg halves.

Tandoori Beef RibsIngredients 1 cup plain yogurt

1 small onion (minced)

1tbsp lemon juice

1tbsp curry powder

1tsp red chilli powder

1tsp salt

1tsp paprika

1 garlic clove (minced)

2tbsp tomato paste

1 3-5lb boneless cross rib roast

MethodCombine yogurt, onion, lemon juice,

curry powder, red chilli powder, salt,paprika, garlic and tomato paste (in food processor). Blend well. Pierce roast

several times with a metal skewer. Place roast in a plastic bag in a narrow deep

bowl. Cover with marinade. Marinate in fridge overnight for up to 24 hours,

turning roast several times. Drain marinade and cook roast over coals onmedium heat (400 degrees) on a rotisserie for approximately 20 minutes for rare

and 25 minutes for medium. Serve thinly sliced.

Bheja Fry

Ingredients 2 cow brains

4 medium-sized onions (peeled &

finely chopped)

4 green chillies (chopped)

2 lemons

1/2 tbsp red chilli powder

11/2 tbsp coriander powder

1tsp garam masala

Salt (to taste)

1tsp ginger paste

1tsp garlic paste

1/2 cup plain yogurt


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1 cup cooking oil

1 small piece ginger (finely chopped lengthways)

A bunch of fresh coriander (chopped)

Method

Wash the brains thoroughly and boil them in water. Remove the brains from the water andcarefully remove any membrane or nerves. Chop the brains into small pieces. Heat oil in a

stockpot and add onions. Saute the onions till they turn golden brown. Remove half the onionsand keep them aside. Add green chillies, red chilli powder, coriander powder, garam masala, salt,

ginger paste, garlic paste and yogurt. Stir well and fry for about 10 minutes, adding a little water

if required. Add the brains and shake the pan gently to mix the brains with the spice mixture.Avoid stirring with a spoon. When the oil separates from the spice masala, add chopped

coriander, lemon juice, ginger and remaining brown onion. Set aside. Serve hot with roti or naan.

Shahi Mutton QormaIngredients 11/2 lbs mutton (lamb or goat)

3 medium onions (thinly sliced)

1oz almonds

4 cloves garlic

1oz coriander seeds 1tsp red chilli powder

1/2 tsp garam masala

Salt (to taste)

1 pinch of saffron (zafran)

3/4 cup plain yogurt 3/4 cup cream

1/2 cup cooking oil

Method

Wash the mutton well, dry and set aside. Blend the coriander seeds, 1 onion,

almonds and garlic together. Marinade the mutton in this mixture for about 2 hours. Heat the oiland fry the remaining onions and set aside. Add the mutton to the oil and fry until the liquid dries

up. Add 1/2 cups of hot water and simmer until the meat is almost done or (3/4 cooked). Reduce

the pressure. Add salt and pepper. Uncover and dry the liquid. Add the beaten yogurt and fry

until the oil separates. Add the fried grounded onion. Beat the cream for about 5 minutes or untilit is to a thick consistency. Add the soaked or ground saffron. Mix it with the cooked mutton.

Add the garam masala and bake at 250 degrees Fahrenheit for 1/2 hour. Serve garnished with

chopped coriander leaves.


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Beef Nihari

Ingredients 1kg beef

1/2 kg bone marrow 8 black cardamoms 1tsp turmeric powder

1tbsp ginger garlic paste


1 ginger (chopped)

5-6tbsp dry ginger

1 onion (chopped)

1tbsp red chilli powder

Salt (to taste)

3tbsp flour

1/2 cup oil

MethodHeat oil in a large skillet and fry the chopped onions till they turn golden brown in colour. Now

saute ginger garlic paste, turmeric powder, red chilli powder, all spice powder and salt. Fry for 2-

3 minutes. Then add beef and bone marrow. Cook until the oil forms a separate layer on top thenadd 4-5 glasses of water. Put dry ginger and black cardamoms in a muslin cloth and make a

small pouch and keep it in the pan. Cover the pan and heat it over a low flame. When beef

becomes tender, take the muslin pouch out and squeeze the juice out into a cup. On a flat pan

saute flour and dissolve it in a cup of water and pour it into the pan stirring continuously.Sprinkle 1 teaspoon all spice and 1 tablespoon dry ginger and allow it to cook on a low flame.

While serving, garnish with some green chillies. Nihari is ready to serve. Serve with hot naan.

Qeema Kaleji

Ingredients 250g mince meat (qeema) 250g kidney or liver

250g onions (minced)

1 piece ginger

6 garlic cloves

1/2 cup ghee

A little amount of milk

1tbsp each of powdered cumin and coriander seeds 1tsp turmeric powder

Salt and chilli powder (to taste)

100g tomatoes


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Some chopped mint leaves

Some green chillies and lemon wedge (for garnishing)

Method

Grind the onion, ginger and garlic to a paste. Heat the ghee and fry the paste, sprinkling a little

milk now and then till it turns golden. Add the qeema and kidney or liver. Cover tight and cookover a slow fire till completely dry. Then fry to a rich red colour, and add the cumin, coriander,

turmeric, salt and chilli powder, along with tomatoes, and mint. Cover tight and continuecooking over a slow fire till the mutton is tender and almost dry. Remove into a serving dish and

arrange the green chillies and a lemon wedge on top. Serve hot.

Mutton Stew

Ingredients 2lbs mutton pieces (bone-in)

1 medium-sized onion (finely chopped)

2tsp ginger paste

2tsp garlic paste

2tsp green chilli paste

1tbsp white flour or gram flour (besan)

1 cup milk

1tsp cumin seeds

A few fresh mint or coriander leaves

Juice of 1 lime

1tbsp cooking oil

MethodIn a large pot, add 6 cups of water andboil the meat with the onion, ginger, garlic and green chilli paste. When the meat

is tender, add milk and simmer for 5 minutes. In a separate frying pan, heat the

oil and fry cumin seeds until golden brown and crackling. Add gram flour andfry for a few minutes until oil separates and rises to the top. Add the hot oil to

the pot with meat (for baghar). Garnish with mint or coriander leaves and serve

with naan (pita) or khichdi (rice cooked

with lentils).

Paya Masala

Ingredients

For Paya Broth 6 legs paya/trotters (cleaned and cutinto small pieces)


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1 onion

1 large garlic

2 black cardamoms 2 cinnamon sticks

4 cloves

Salt (to taste) 6 glasses of water

For Gravy/Masala

2 medium-sized onions (sliced)



1tsp turmeric powder

Salt (to taste)

1/2 cup yogurt 1tsp cumin powder

1tsp plain flour

1 cup oilFor Garnish

Fresh coriander (as required)

Green chillies (as required)

Sliced lemon (as required)

Sliced ginger

MethodIn a medium-sized pan, add all the ingredients mentioned for the paya broth. Add half amount of

the salt. Cook for approximately 4 hours on slow flame or pressure cook for an hour until theyare tender and water is reduced to one glass. Separate paya pieces and strain broth. Heat oil and

fry onions until golden brown. Take fried onions out and cook for 5 minutes and blend with

yogurt to make smooth paste. Add paya pieces to oil and fry on medium flame. Add ginger garlicpaste, cook for a minute. Add yogurt and onion paste.

Now add all the spices and salt. Fry for 5 minutes, then add paya broth. Mix white flour with half

cup of water. Add flour slowly, keep stirring to avoid lumps. Cook until oil seems to be

separated. Transfer the paya (trotters) masala to bowl. Serve with ingredients listed for garnishand hot naan or roti.

Chapli Kebab

Ingredients 1/2 kg beef mince

1tsp salt

1tsp cumin (crushed)

2tsp red chilli (crushed)

2tsp coriander (crushed)

2tsp pomegranate seeds


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2tbsp flour

1 egg

1 cup chopped onion

1 cup tomato (chopped) Coriander leaves (as required)

Chopped green chillies (as required)

Method

Take half mince meat and boil into 1/2 cup of water, until softened and water is dried. Then mix

boiled mince in to remaining raw mince and finely chopped or ground raw beef. Mix all of theingredients one by one with minced beef and knead mixture well. Take about 11/2 tbsp of meat

mixture in your hand. Place it in center of your palm. Roll it to form a smooth ball. Flatten the

ball by pressing firmly between your palms. These kebabs should be a little bigger in size than

the usual round kebabs. Heat oil in large frying pan, when oil gets hot lower the heat and fry

kebabs until well done. Serve the spicy chapli kebabs with lemon, tomatoes and coriander.

Fried Mutton Chops

Ingredients 1kg mutton ribs

1 cup all-purpose flour

1/4 tsp baking powder

1tbsp ginger (chopped) 1 2"piece of cinnamon stick

1tbsp aniseeds Salt (to taste)

2tbsp plain yogurt

250ml milk

Groundnut oil (for frying)

Method

Wash and dry mutton ribs well. Tie

ginger, cinnamon, aniseeds in a cleanwhite cloth and place them with the meat, milk and half liter of water in a vessel

or pot. Cook until the meat becomes tender. Drain the mutton and squeeze the spice bundle to

extract maximum flavour and discard. Reserve the stock. Sieve the flour, baking powder and salt

together. Add the curd and enough stock to make a batter of thick consistency. Heat oil in a pan.Dip the mutton pieces in the batter and fry well until golden.


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Mutton Biryani

Ingredients

For The Mutton 1kg mutton (cut into 2" pieces)

1 (2" piece) raw papaya (made into a

paste) 5 large onions (peeled, finely slicedand fried until crisp)

4 sticks cinnamon

2 big black cardamoms

6 small cardamoms

6 cloves

2 bay leaves

1tsp whole black peppers

1tsp cumin seeds


1tsp turmeric powder 1tsp ginger paste

1tsp garlic paste

11/2 cups plain yogurt (beaten)

2 pinches of saffron (dissolved in warm milk)

4 green chillies (slit)

1 lemon (juiced and divided)

5tbsp ghee or any other cooking oil

For The Rice

500g basmati rice (washed and drained)

A handful of mint leaves (chopped)

1 big black cardamom

2 cinnamon sticks

2 small cardamoms

3 cloves

Salt (to taste)

MethodMix mutton with beaten yogurt, ginger-garlic paste, raw papaya paste, red chilli powder,

turmeric powder, cinnamon, big cardamom, small cardamom, cloves, bay leaves, black peppers,cumin seeds, salt and half of the crushed fried onions. Allow the mutton to marinate for 3 hours.

Pour water in a large stockpot, about 21/2 times more than rice. Boil the water and add rice,

black cardamom, cinnamon sticks, small cardamoms, cloves and salt. Cook till the rice is half

done. Drain in a colander and remove the whole masala. Add half of the ghee in a heavy-bottomed pot. Add the marinated mutton and cover with mint leaves. Add the remaining fried

onions, slit green chillies and half of the lemon juice. Spread the rice over the mutton mixture.

Sprinkle the remaining ghee, saffron milk and remaining lemon juice. Cover the pot and seal itwith atta paste. Cook the mixture over high heat for 20 to 25 minutes. Reduce the heat to low and

cook for another 45 minutes.

Serve hot.


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Thank you!

a hearty eid feast

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