Eid ul Adha Recipes

[RAHEN]

Assalam aleikum
lets make a collection of Eid ul Adha recipes...
for a delicious lunch and dinner..

[RAHEN]

Biryani

• 500 gms Basmati Rice.
• 1kg Mutton (cut into small pieces).
• 2 tsp. Garam Masala.
• 6 Red chilies.
• 7 Cashewnuts.
• Onions.(A handful, sliced fine and fried till crisp)
• 5 Lavang (Cloves)
• 2 Dalchini (Cinnamon Sticks)
• 2 pieces Elaichi.(cardamom)
• 3 Green chilies.
• 6 Kothmir, (chopped Fresh coriander)
• 1 small bunch Pudina chopped.
• Ginger Garlic paste.
• 3 tsp. Saffron. (dissolved in ¾ cup milk)
• Curd beaten 1 cup.
• Juice of 2 Limes. 4 boiled eggs. Ghee /Oil 5 tbsp.
• Salt to taste.

Directions:
Grind the chilies and Cashewnuts into a fine paste. Mix the mutton pieces with the ginger-garlic paste and beaten curd and Keep aside. Heat four tablespoons ghee or oil and fry the chili paste. To this add the mutton, ¼ of the fried onion, 1tsp garam masala and salt to taste. When the ghee separates from the mixture, add one and a half cups warm water and pressure cook till tender. Take a wide mouthed vessel, fry the whole spices in 1 tbsp. ghee/oil. Add the rice and fry a little, add green chilies and salt to taste and enough water for the rice to cook. When the rice is cooked, spread it on a plate and remove the spices (sabut masala). Make a mixture* of the chopped Kothmir, Pudina, garam masala and fried onion and keep aside. Take another wide mouthed vessel (a thick bottomed one) and line it with ghee, spread a layer of rice in it and cover it with half the mutton. Sprinkle half of the Pudina mixture* and juice of a lime. Put a layer of rice followed by a mutton layer and finish with a final layer of rice. Sprinkle the rice with saffron milk and some ghee. Cover tightly and cook for twenty minutes over slow fire. Serve hot. Mutton Korma

• ½ kg Boneless mutton.
• ½ tbsp Jeera.
• Onions.(Finely chopped 1 cup)
• Poppy seed paste. (½ cup)
• Coconut paste. (½ cup)
• 1 tbsp Ginger paste.
• 1 tbsp Garlic paste.
• Coriander powder 1 tbsp.
• Turmeric powder ½ tsp.
• Red chili powder ½ tsp.
• Bay leaves 2 nos.
• Cloves 6-8 nos.
• Green elaichi 6-8 nos.
• Cinnamon sticks A few.
• Nutmeg powder A little.
• Oil 4 tbsp.
• Salt to taste.

Directions:
Roast (dry) the cloves, elaichi, nutmeg powder, jeera and cinnamon sticks and then grind to a fine paste. Heat some oil in a saucepan, add bay leaves and chopped onions and saute. When the onion browns add the ginger and garlic paste. Put in the boneless mutton and stir, mix in the ground masala, turmeric and red chili powder. Pour some water, sprinkle salt to taste and boil till the mutton is tender. Finally add in the poppy seeds paste along with the coconut paste and roasted coriander powder. Boil for another 10 minutes. Serve hot, garnished with coconut paste. Kofta

For the Gravy:

• 3 onions finely chopped.
• 3 tomatoes.
• 2 tsp chili powder.
• 2 ½ tsp coriander powder.
• ¼ tsp turmeric powder.
• 1 tsp ginger garlic paste.
• 1 tsp cummin paste.
• 1 tbsp finely chopped coriander leaves.
• 5- tbsp oil.
• 3 cloves.
• 2 cardamoms.
• 2 Bay leaves.
• 4-5 green chilies finely chopped.

For the Koftas:

• ½ kg mutton minced.
• 1 egg.
• 3 tbsp finely chopped coriander leaves.
• ½ tsp cummin seeds.
• ½ tsp red chili powder.
• ½ tsp coriander powder.
• Salt to taste.

Directions:
To make koftas
After washing the mince, squeeze out the water and mix it with all the other ingredients for koftas, make medium sized balls of this mixture and deep-fry them. Keep aside

For the gravy
Fry the chopped green chilies and onion along with the cummin seeds, bay leaves and the ginger garlic paste until golden brown. To this add the ground tomatoes, cardamom, cloves, salt and other ground spices, fry on a low flame. Put the koftas in the gravy and cook till the koftas leave water and add water only if required. Serve hot garnished with coriander leaves.

[RAHEN]

Biryani


Ingredients 500 grams Basmati Rice
1kg Mutton (cut into small pieces)
2 tsp. Garam Masala.
6 Red chilies
7 Cashewnuts
Onions. (Chopped)
5 Lavang (Cloves)
2 Dalchini (Cinnamon Sticks)
2 pieces of Elaichi (Cardamom)
3 Green chilies (add more according to your taste)
6 Kothmir (chopped Fresh coriander)
1 small bunch Pudina chopped
Ginger Garlic paste
3 tsp. Saffron. (Dissolved in ¾ cup milk)
beaten curd one cup
Juice of 2 Limes, 4 boiled eggs, Ghee /Oil 5 tbsp.
Salt.

How To Cook: Grind the chilies and Cashewnuts. Mix the mutton pieces with the ginger-garlic paste and beaten curd and Keep aside. Heat four tablespoons ghee or oil and fry the chili paste. To this add the mutton, ¼ of the fried onion, 1tsp garam masala and salt to taste. As the ghee separates from the mixture, add one and a half cups warm water and pressure cook till softens. Take a wide vessel, fry the whole spices in 1 tbsp. ghee/oil. Add the rice and fry a little, add green chilies and salt to taste and enough water for the rice to cook. When the rice is cooked, spread it on a plate and remove the spices (sabut masala). Make a Pudina mixture of the chopped Kothmir, Pudina, garam masala and fried onion and keep aside. Take another wide vessel (thick bottom) and line it with ghee, spread a layer of rice in it and cover it with half the mutton. Spread half of the Pudina mixture and juice of a lime. Put a layer of rice followed by a mutton layer and finish with a final layer of rice. Spread the rice with saffron milk and some ghee. Cover tightly and cook for twenty minutes over slow fire. Start serving hot.

[RAHEN]

Mutton Korma
Ingredients
½ kg Boneless mutton.
½ tbsp Jeera.
Onions.(Finely chopped 1 cup)
Poppy seed paste. (½ cup)
Coconut paste. (½ cup)
1 tbsp Ginger paste.
1 tbsp Garlic paste.
Coriander powder 1 tbsp.
Turmeric powder ½ tsp.
Red chili powder ½ tsp.
Bay leaves 2 nos.
Cloves 6-8 nos.
Green elaichi 6-8 nos.
Cinnamon sticks A few.
Nutmeg powder A little.
Oil 4 tbsp.
Salt to taste.

Method
Roast (dry) the cloves, elaichi, nutmeg powder, jeera and cinnamon sticks and then grind to a fine paste. Heat some oil in a saucepan, add bay leaves and chopped onions and saute. When the onion browns add the ginger and garlic paste. Put in the boneless mutton and stir, mix in the ground masala, turmeric and red chili powder. Pour some water, sprinkle salt to taste and boil till the mutton is tender. Finally add in the poppy seeds paste along with the coconut paste and roasted coriander powder. Boil for another 10 minutes. Serve hot, garnished with coconut paste.



Bhuna ghost
Ingredients:
1 lb lamb meat(or veal) with bones
1 big yellow 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 oil[/FONT]
Cooked Meat Ready To Be 'Bhuno-ed':


Bhuna Goshth:


Procedure:
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 its done. Remove from heat and let the pressure release. Take off the lid and take it back on heat. Fry till the water is absorbed and the oil separates. Serve with rice and dal.



Beef Meatballs

Ingredients:

1/2 lb ground beef
1/4 teaspoon oregano
2 tablespoons grated Italian cheese (Parmesan and/or Romano)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 egg
1/4 cup cool milk
1/4 cup seasoned bread crumbs

Direction:
Mix ingredients in given order one by one. After completely mixed by
hand, let stand for at least 20 minutes. Form into meatballs (golf
ball size) and fry slowly until golden brown. Do not turn until
completely done on one side and do not crowd pan. If not using teflon
pan, cook in 2 tablespoons oil.

To make it taste real mouthwatering dunk it in rich tomato sauce. Here is the tip for such a yummy sauce:


Ingredients:

1/4 cup chopped onion
1 Clove garlic minced
2 tablespoons butter
1/4 cup grated cheese
1 cup mushrooms, sliced
No 2-1/2 can Italian Tomatoes
2 6 oz cans tomato paste
1-1/2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon oregano
1/4 cup chopped parsley
1/2 teaspoon baking soda

Directions:
Saute onion and garlic in butter for 5 minutes. Crush tomatoes into
medium pieces. Add all ingredients except baking soda, mushrooms, and
meat balls. Simmer in covered saucepan for one hour. Stir sauce often
and keep heat low. Add browned meatballs and simmer 30 minutes.
During last 15 minutes add mushrooms. During last 10 minutes add
baking soda. If sauce is too thick, add water. If sauce is too thin,
cook uncovered for 15 minutes.



Achar Gosht

Cooking time : 25 minutes

Serves 4-6

Ingredients:

1 Kg Mutton
1 Kg Yogurt
2 tbsp Kalvanji
4 - 5 Onions
4-5 tbsp Ghee/Oil
a pinch of Haldi
1 tsp White Zeera
Salt , Red Chilli Powder to tatse
some fresh dhania (Coriander leaves)

Method:

1. Cut onion in slices.
2. Fry onion in Oil/Ghee till light brown.
3. Put in Yogurt and Meat and let it simmer on medium heat till meat become tender.
4. Put in salt, kalwanji, chili, and haldi.
5. Cook for sometime on high heat
6. Sprinkle Fresh dhania.
7. Serve with Nan.

[RAHEN]

Brain Masala

Ingredients: 6 brains lamb
1 teaspoon Mustard powder
2 Tablespoon Garam Masala
1 teaspoon Red Chili powder
2 Green Chilies, finely chopped
3 teaspoon Ginger, chopped
I medium Onion, finely chopped.
1 teaspoon Salt or to your taste
2 small Tomatoes, finely chopped
4 Tablespoons cooking Oil
3 teaspoons fresh Coriander, finely chopped.
Water to boil brain
Method: Bring water to boil, add mustard powder and brain. Boil for 5 minutes. Remove brain from water. Drain water.
Heat Oil. Add onions. Once onions are golden brown add 1 chopped tomato. Cook for few minutes and then add garam masala, red chilies, 1 tsp. chopped ginger and salt. Cook till all forms into a gravy or paste. Add a little amount of water to avoid burning.
Once the gravy is ready, add brain. Stir while cooking to break brain into small pieces. Cook for about 5 minutes.
Add balance of tomato, ginger, green chilies and Coriander. Cook for about 3 minutes. Brain masala is ready to serve. Serve hot with Naan or Roti.


Sautéed Lamb with Yogurt

Ingredients: 1 lb. lean Lamb, preferably boned leg, cubed
3 Tablespoons butter
4 Tomatoes, skinned and chopped
4 thick slices of Bread, crusts removed
1 cup Greek Yogurt
2 Garlic cloves, crushed
salt and freshly ground black pepper
paprika and mint leaves, to garnish

For the Marinade:

1/2 cup Greek yogurt
1 large Onion, grated
Method: Firstly, make the marinade, blend together the yogurt, onion, and a little seasoning in a large bowl. Add the cubed lamb, cover loosely with a clear film and leave to marinate in a cool place for a least 1 hour.
Melt half the butter in a frying pan and fry the meat for 5-10 minutes, until tender but still moist. Transfer to a plate with a slotted spoon and keep warm while cooking the tomatoes.
Melt the remaining butter in the same pan and fry the tomatoes, for 4-5 minutes until soft. Meanwhile, toast the bread and arrange in the bottom of a shallow serving dish.
Season the tomatoes and then spread over the toasted bread in an even layer. Blend with yogurt and garlic, and season with salt and pepper. Spoon over the tomatoes.
Arrange the meat in a layer on top. Sprinkle with paprika and mint leaves and serve at once
Mutton Stew

Ingredients: 2 lbs. Mutton 2 medium Onions
2 large Potatoes
5 Green Chilies, chopped
10 cloves Garlic
1 Tablespoon Ginger, chopped
1/2 Tablespoon Fennel seeds
1 Tablespoon Pepper, powdered
1/2 cup coconut milk
4 green Cardamoms, chopped
Few Curry leaves
3 inches Cinnamon stick
1 Tablespoon Vinegar
2 Tablespoons refined Flour
1/2 cup cooking Oil
Salt to taste
Method: Peel and chop the onions into thin slices. Peel and chop the potatoes. Heat oil in a pan, add all the spices and masalas and sauté' for 3-4 minutes. When done, remove and keep aside. In the same oil, add flour and sauté' for 3-4 minutes. Add the meat and sauté' for another 5 minutes. Add vinegar, salt, pepper and milk. Cover and cook on a low flame, stirring occasionally, till the meat is half done. Add the potatoes and the fried masala. Check for salt. Add little water if necessary. Cover and simmer till the gravy has reduced to half. Add the thick coconut milk and simmer for 5 minutes. Do not boil. Serve hot with rice.

Persian Kebabs

Ingredients: 1 lb. lean lamb or beef fillet
2-3 Saffron strands
1 large Onion, grated
4-6 Tomatoes, halved
1 Tablespoon butter, melted
Method: Place meat on chopping board. Using a sharp knife remove any excess fat from the meat and cut the meat into strips, approximately 1/2 inch thick and 1 1/2 inch long.
Soak the saffron in 1 Tablespoon boiling water, pour into a small bowl and mix with the grated onion. Add to the meat and stir a few times so that the meat is coated thoroughly. Cover loosely with clear film and leave to marinate overnight in the fridge.
Season the meat with salt and pepper, and then thread on to flat skewers, aligning the strips in neat rows. Thread the tomatoes on two separate skewers.
Grill the kebabs and tomatoes, over hot charcoal for 10-12 minutes, basting with butter and turning occasionally. Serve with rice

Balti Beef

Ingredients: 1 1/2 fillet steak, cut into thick strips
1 red pepper
1 green pepper
1 Tablespoon Oil
1 teaspoon Cumin seeds
1/2 teaspoon Fennel seeds
1 Onion, cut into thick wedges
1 Garlic clove, crushed
1 inch piece of Ginger, finely chopped
1 red chili, finely chopped
1 Tablespoon Curry paste
1/2 teaspoon salt
Method: Cut the red and green peppers into about 1 inch chunks.
Heat the oil in a non-stick frying pan and fry the cumin and fennel seeds for about 2 minutes or until they begin to splutter. Add the onion, garlic, ginger, and chilli, and fry for a further 5 minutes.
Add the curry paste and salt and fry for a further 3-4 minutes. Add the peppers and stir-fry for about 5 minutes. Stir in the beef strips and continue to fry for 10-12 minutes or until the meat is tender.
Serve with warm naan bread