A Hearty Eid Feast
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Transcript of 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
1/2 tsp cardamom powder
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
Ingredients 1 liter milk
1 cup boiled rice
1 cup khoya
1 cup cream
1 cup sugar
100g almonds (chopped)
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1tsp kewra
1/2 tsp cardamom powder
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
Ingredients 1 liter milk
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
1tsp all spice powder
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)
2tsp ginger garlic paste
1tbsp red chilli powder
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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1tsp all spice powder
2tsp ginger garlic paste
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
2tbsp red chilli powder
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!