BON APPÉTIT !

Forma1-front

by Islam Sadequle

Eid ul Adha is almost here and we know that this Eid has a particular significance around food like lamb, goat and beef. It’s time to savour on some delicious dishes and preparations. In order to enhance the mood of celebration to greater heights, this issue of Trends offers you some of the mouth-watering Eid ul Adha special recipes. Make sure you treat your loved ones with those dishes so that they could as well get involved in the mood of celebration. So what are you waiting for? It’s time to celebrate. Happy Eid! Happy eating!

 

 

 

Recipe from Khazana:

Mutton Moti Biryani

Ingredients

For Moti:

  • Mutton mince 750 grams
  • Onion 1
  • Turmeric powder 1 tsp.
  • Garam masala 1 tsp.
  • Red chilli powder 1 tbsp.
  • Ginger garlic paste 1 tbsp.
  • Silver paper as required
  • Salt to taste

Forma2-back to back

For Rice:

  • Rice ½ kg
  • Bay leaves 4 to 5
  • Black cumin ½ tsp.
  • Salt to taste
  • For masala:
  • Tomato 3
  • Onion brown 2
  • Green chillies 8 to 10
  • Plum 1 cup
  • Clarified butter 1 cup
  • Yogurt 1 cup
  • Green coriander ½ bunch
  • Mint ½ bunch
  • All spice powder 1 tsp.
  • White cumin 1 tsp.
  • Ginger garlic paste 2 tbsp.
  • Crushed red chilli 1 ½ tbsp.
  • Whole spice as required
  • Salt as required
  1. Boil water in a heavy pan and add salt, black cumin and bay leaves. When the spices give of an aroma add rice and cook until half done and strain in a colander.
  2. To make the meat balls in a food processor chop together green chillies, mince, red chilli powder onion, ginger garlic paste, turmeric, all spice powder and salt. Shape the mixture into small round balls and steam them. Then put silver paper on half of the meatballs.
  3. To prepare the masala heat oil in a pan adds white cumin and whole garam masala. When the spices begin to sizzle add the brown onions. Fry well. Add ginger garlic paste and fry until the oil floats on top. Then add yogurt, green chillies, garam masala powder and white cumin. Fry for 3-4 minutes. Add plums and chopped tomatoes. Cook for 5-6 minutes. The masala is ready.
  4. For assembling take a deep pan add clarified butter and oil. Spread a layer of half of the rice. Spread another layer of chopped coriander, chopped mint leaves and meat balls without the silver paper. Add a final layer of rice. Sprinkle the remaining masala, chopped coriander, chopped mint leaves and green chillies.
  5. Sprinkle yellow food colour on top followed by the remaining meatballs and warm clarified butter. Cover and simmer for 5 minutes. Serve hot.

 

Recipe from Lakeshore:

Bengali misti pulao

Ingredients:

  • Chinigura or basmati rice 1 cup
  • Green peas – half a cup
  • Sugar 2-3 tbsp.
  • Raisin  2 tbsp.
  • Cashew nut 2 tbsp.
  • Ginger chopped   2 tbsp.
  • Turmeric powder ½ tsp.
  • Cinnamon 2 stick
  • Green cardamom 2 pods
  • Javitri (Jaitrik) 1 pc
  • Saffron   few strands
  • Cloves   4 pcs
  • Black peppercorn  1/2 tsp.
  • Bay leaf 1 pc
  • Salt to taste
  • Ghee  2 tbsp.
  • Water 2 cups

 Forma2-back to back

Method:

  1. Wash the rice it in a straining bowl so the water drains out. Add turmeric powder, mix well and spread the rice in platter until use.
  2. In a pan, heat ghee and sauté all the spices listed above. Add cashew nut and raisin in a minute and fry till the cashew nut turn golden brown and raisins bulge. Then add the green peas and rice, sauté for few minutes. Keep the heat in low flame. Make sure nothing gets burnt. Add sugar & salt as per taste.
  3. Now add two cups of water and when comes to boil mix well and simmer. Cover the pot with lid and cook till the rice turns fluffy and soft.
  4. Serve along with your choice of poultry, meat or even fish.

 

 

Rogan Josh

 Ingredients

  •  Mutton shanks cut into 2 inch pieces 800 grams
  • Chopped onion ½ a cup
  • Ginger paste 1 tbsp.
  • Garlic paste 1 tbsp.
  • Cooking oil ½ a cup
  • Cinnamon 2 sticks
  • Cloves 6-8
  • Black peppercorns 5-6
  • Black cardamoms 4
  • Tomato paste 2 tbsp.
  • Kashmiri red chilli powder 1 tbsp.
  • Red chili powder 1 tsp.
  • Fennel seed powder 2 tsp.
  • Cumin powder 1 tbsp.
  • Coriander powder 1 tbsp.
  • Salt to taste
  • Few strands of julienne ginger for garnish
  • Yogurt, whisked 1 cup
  • Note: You may also add 1 tsp. garam masala powder for more aromatic fragrant.

 Forma2-back to back

Method

  1. Heat oil in a thick-bottomed pan. Add chopped onion and cook until it becomes translucent and then add garlic-ginger and cook for few minutes. Add cinnamon, cloves, black peppercorns and black cardamoms to this and sauté till fragrant.
  2. Add mutton pieces and cook on medium heat, stirring constantly till lamb pieces turn a nice reddish brown colour. Approximately after fifteen minutes add tomato paste.
  3. Add little water and continue cooking for ten more minutes on low heat. Make sure to stir constantly and scrape all the sediments from the bottom of the pan. Add chilli powder, Kashmiri red chilli powder, fennel powder, cumin powder, coriander powder and salt.
  4. Add yogurt and two cups of water. Add garam masala powder and cook it covered, until lamb is tender, stirring occasionally.
  5.  Garnish with ginger, serve hot with steamed rice or naan bread.

 

Recipe from Nahid Osman:

Lebu masala mutton chaap

Ingredients:

  •  Mutton chaap 8-10
  • Crushed red chillies 2 tbsp. dried
  • Lemon juice  3tbs.
  • Ginger paste   1tbs.
  • Garlic paste 1tbs.Forma2-back to back
  • Onion, diced 2 small
  • Red chilli powder  1tbs.
  • Salt to taste
  • Water  3 cup
  • Oil for frying
  • Tomatoes chopped 2
  • Lemon and coriander chopped to garnish

 

Method:

  1.  Boil the chaaps in water with crushed red chillies, 2tbs lemon juice, garlic + ginger paste, chilli powder and salt. When chaaps are cooked through and tender and the water has been completely absorbed, remove from heat.
  2. Heat oil in a wok and deep fry till the chaaps are brown on both the sides. Place it on a serving platter.
  3.  Now mix chopped tomatoes, onions and coriander, lemon – with remaining lemon juice and garnish chop with it. Serve with chutney.

 

 

Mutton Aloo Bukhara (mutton with dry plums)

Ingredients:

  • Mutton chaaps 1 kg
  • Onion, finely sliced 1 cup
  • Yoghurt 2 cups
  • Red chilli powder  1 tsp.
  • Garlic paste  1 tbsp.
  • Ginger paste  1 tsp.
  • Onion paste  2 tbsp.
  • Almond paste  2 tbsp.
  • Pistachio paste  1 tbsp.
  • Poppy seed paste 1 tbsp.
  •  Coriander powder 1 tbsp.
  • Cumin powder 2 tsp.
  • Green cardamoms 6
  •  Clove 5
  • Stick cinnamon, 2 inch  broken into 2
  • Nutmeg 2 pinch
  • Bay leaves 2
  • Aloo Bukhara (dry plums) 1 cup
  • Salt
  • Sugar

Forma2-back to back

Method:

  1. Marinate the mutton chops for 5 hours with yoghurt + ginger + garlic paste. Keep it in the fridge.
  2. Heat a heavy based pan , add ghee and when the ghee is heated add sliced onions and fry the onions till golden brown , drain and transfer the fried onions on a plate . Cool and crush them and keep aside.
  3. Add cardamoms + cinnamon + clove +bay leaves on the oil, fry till aromatic. Add onion paste and fry for 10 seconds after which you add red chilli powder and fry for 10 seconds. Add almond + pistachio paste, stir and fry for one minute. Add tomato cubes, fry till it softens and when the masala and the oil are separated add the mutton chops along with the marinated sauce. Stir for 1 minute and cover the pan with a lid. Let it cook for 15 minutes on slow heat. Stir occasionally.
  4. When the water reduces add the fried crushed onions and stir continuously for 1 minute. Now add 2 cups of boiling water and cover the pan with a lid and cook on a medium heat till the mutton is tender.
  5. When the water reduces into half and the sauce is thick add all the aloo bukharas and stir constantly for 2 minutes. When the aloo bukharas are soft and the oil rises on the top, reduce the heat. Cover the pan and let it cook on a very slow flame for 3 minutes.
  6. Serve hot.

 

Recipe from Tony khan:

Mutton rogan-josh

Ingredients:

  •  Mutton with bone, cut into 1 inch pieces 500g
  •  Onions   thinly sliced 2 large
  • Oil 4 tbsp.
  • Ghee   I tbsp.Forma2-back to back
  • Tomatoes, blanched, skin removed & pureed 4 large
  • Ginger-garlic paste 2 tbsp.
  • Coriander powder 1 tsp.
  •  Kashmiri Red Chilli powder 1 ½ tbsp.
  •  Cumin powder 1 tsp.
  •  Garam Masala powder 1 tbsp.
  • Cinnamon / Salt to taste 1 tsp.
  • Cashew nuts  50g fried (made into a paste with a little water)
  •  Yoghurt ½ cup

 

Method:

  1. In a pot, heat oil and add whole garam masala that you cook for 30 seconds after which you add sliced onions, Sauté till light brown and then add the washed mutton and cook on high heat for 10 minutes. Add ginger-garlic paste, coriander, Kashmiri chilli, and cumin powder and cook it on medium heat till the water dries up in the meat,
  2. Add cashew nut paste, tomato puree and cook till oil separates. After that add 3 cups of water and cook till the mutton is tender, Whisk the yogurt and then add it to the mutton after which you add garam masala, when it starts boiling.
  3. Remove from heat immediately and garnish it with chopped coriander.

 

Bihari kabab

Ingredients:

  •  Beef pasanda (thin sliced) / mince 500g
  • Red pepper powder 3 tsp.
  • Garam masala powder 4 tsp.
  • Chopped coriander leaves  ½ cup
  • Onions paste of  4 medium
  • Mustard oil  4 tbsp.
  • Yogurt  1 cup
  • onion   4 medium (sliced)
  • As per taste salt
  • papaya paste 1 cup raw

 

Forma2-back to back

Method:

  1. Buy beef Pasandas get them thinly sliced, about 3inches wide 4 inches in length or mince. Mix well with
  2. all the ingredients and let it marinate for about 6 hours in the fridge.
  3. Put the meat in the skewers (folded in layers) closely held together. Put the meat over heated charcoal turning it regularly till THE meat is barbecued from all the sides. Serve it hot with paratha and raita.

 

 

 

Comments are closed.

Advertisement