Eid ul Azha Special Dishes

Eid ul Azha Special Dishes

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Eid ul Azha is a festival of feast and sacrifice. It is the days when Muslims around the world remember the sacrifice made by Hazrat Ibrahim in the righteous path of Allah and also sacrifice goat or any other animal such as camel, ox or sheep in the path of Allah to make him happy and seek his blessings. It is an order of Allah to make three parts of the meat that is derived from the animal being scarified. The division of meat as par order of Allah is

  • One part of meat should be given to the poor and needy
  • One part of the meat should be given to relatives
  • One part of the meat should be kept for self

Eid is the occasion of festivity and feast. Muslims socialize with the friends and family at this day and that is why a wide range of tasty and traditional food are cooked in the household to celebrate Eid in its true colors and spirit. Paper Pk brings for you some traditional and special recipes that are made on the special day of Eid ul Azha

Mutton Qorma

mutton qorma

Mutton , cut into cubes 500 gm

Vegetable Oil 1/2 cup / 100 ml

Green Cardamoms (choti elaichi) 3

Cloves (laung) 4

Bay leaves (tej patta) 6

Ginger (adrak) paste 11/2 tbsp / 27 gm

Garlic (lasan) paste 11/2 tbsp / 27 gm

Green chilli paste 11/2 tbsp / 27 gm

Yoghurt (dahi) 1/4 cup / 45 gm

Almond paste 11/2 cup / 100 gm

Salt 1 tsp / 4 gm

Black pepper (kali mirch) powder 1/4 tsp / 1/2 gm

Saffron (kesar) a few strands

Method

Heat the oil in a pan; add the cinnamon sticks, green cardamoms, cloves, and bay leaves.

Sauté till they turn brown.

Add the ginger paste, garlic paste, and green chilli paste.

Fry for a few minutes then add the yoghurt and mutton .

Mix well. Cover and cook on low heat for 45 minutes or till the mutton is tender.

Add the salt, black pepper, and saffron; cook for about 5 minutes till well blended.

Remove the pan from the heat. Serve hot garnished with ginger julion.

Qeema Karahi

250 grams mincemeat or Keema

250 grams kidney or liver 250 grams Onions (minced)

1 piece Ginger

6 flakes Garlic

1/2 cup Ghee

1 little Milk

1 tblsp 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 tblsp Garam masala

a large handful of slIced Coriander leaves

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 Keema (mincemeat) and kidney or liver.

Cover tight and cook over a slow fire till completely dry.

Then fry to a rich red color, and add the cumin, coriander, turmeric, salt and chilli powder, along with tomatoes, curd and mint.

Cover tight and continue cooking over a slow fire till the mutton is tender and almost dry.

Remove into a serving dish and arrange the egg halves on top.

Sprinkle the garam masala all over, along with the fresh coriander leaves.

Serve hot.

Chapli Kabab

chapli kebab

1 kilogram of Beef (Keema) (finely minced)

1 tsp. Red Chilli Powder (Pisi Lal Mirch) (crushed)

½ tsp. Black Pepper (Pisi Kaali Mirch) (coarsely ground)

1 tsp. Coriander (Dhania) (coarsely ground and roasted)

1 tsp. Cumin Seeds (Sufaid Zeera) (roasted and finely ground)

4 Green Chillies (Hari Mirch) (finely chopped)

1 medium Onion (finely slIced)

4 Tomatoes (finely chopped)

1 bunch of Fresh Mint Leaves (Podina) (finely chopped)

1 bunch of Fresh Coriander Leaves (Hara Dhania)

Salt (to taste)

1 Egg

½ cup Dalda Oil or any Cooking Oil

Method

Mix all of the ingredients with minced beef and knead mixture well. Set aside for 15 to 20 minutes.

Take about 1 ¼ tbsp. of meat mixture in your hand. Place it in center of palm. Roll it to form a smooth ball. Flatten the ball by pressing firmly between your palms. These kabas should be a little bigger in size than usual round kababs.

Heat oil in frying pan. When oil gets hot lower heat and fry kababs until well done.

Beef Biryani

beef biryani

1 kg Beef

red chili powder 2 table spoon heaped

Turmeric powder 1 table spoon leveld

Salt to taste

Ginger Garlic paste 2 table spoon

Garam masala powder 1 and half table spoon

kacha papita 1 table spoon

yoghurt half kg

Oil 1 and half cup

brown onion 2 cups

green Coriander 1 bunch

green mint 1 bunch

Green chillies 10 to 11

 

INGREDIENTS FOR RICE:

1 to 1/2 kg rIce

black zeera 1 Tea spoon

whole Garam masala (black peper,black Cardamom,bay leaves,long,zeera)

Salt 6 tablespoon

First add all ingredients of beef in one bowl and leave it for whole night. without oil and onion.add 1 and half cup onion after 5 hours in beef and again leave it.and then heat up oil add beef in it and mix it for few minutes then add coriander,mint,lemon juice,boil rice in it.then add orange colour and remaining brown onion and cover it nicely and leave it for 2 hours on low stove. and then check whether beef is cooked or not.

METHOD TO BOIL RICE:

Soke rice in normal tap water for 1 hours befor boiling.then boil water in big pan and add black zeera,whole garam masala powder,salt in it and boil then add rice in it boil it and take out all the rice out from water when its become 1 kani.

Final Step:

Finally take a big pot and then put the rice layer in it than curry layer and then rice and then curry till both end. And finally garnish it with coriander and serve hot.

Sheer Khurma

1 liter Milk
1cup Cream
1cup Condensed Milk
1cup Tapioca bOiled
1cup Mix dry fruit
1/2cup VermIcelli
1/2cup Sugar
1 tbsp Butter
1/2 tsp Saffron
1/4 tsp Cardamom powder

METHOD

Boil 1 liter milk in pan, in other pan heat 1 tbsp butter and fry 1/2 cup crushed vermicelli. Then add 1 cup mix dry fruit and fry well.

Put the fried vermicelli and dry fruit in boiling milk, cook for 10 minutes. Now add 1 cup sugar and 1 cup boiled tapioca.

Cook till sugar dissolves and then turn the flame off. Lastly add 1 cup cream, 1 cup condensed milk, 1/4 tsp cardamom powder and 1/2 tsp saffron. Mix well and serve.

Sheer Khurma

 

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