Eid recipes

Eid-ul-Azha Special

Makes 3 servings

Ingredients:-

Half kg. —– lamb, cut in medium sized cubes Marinade: 50 ml —– milk 3 tbsp —– olive oil 1 —– small onion, grated 3 —– tomatoes, cut in half 3 —– chilies, cut in half, seeds discarded 1 —– onion, peeled, cut in 8s Salt, Pepper

Eid Al-Adha meal recipe- Turkish Shish Kebab

Method:-

1. Pour all the marinade ingredients all over the lamb cubes & toss.
2. Place into a glass bowl. Cover it with plastic wrap & allow it to marinate overnight in the fridge.
3. The following day let it sit at room temperature for 1 hour before cooking.
4. Arrange lamb cubes on the skewers. Make 2 skewers for 1 serving.
5. Preheat your barbecue or oven (grill)
6. Place the skewers on the rack along with the peppers, tomato halves (inside up) & onion.
7. Make sure to turn the skewers so that all sides of the lamb are cooked equally for a total 10 minutes.

Eid-ul-Azha Special

Ingredients:-

750 gms —- lamb/mutton/beef 500 gms —- youghurt 100g —- ghee 100 gms —- sliced onions 4 —- tezpan leaves 2 inch —- dalchini stick (Cinnamon) 4 —- green ilaichi pods (Cardamom) 4 gms —- laungs (Cloves) 2 tsp —- lahsan paste (Garlic) 2 tsp —- chili powder 1 tsp —- sugar Salt —- to taste

Bangladeshi rezala recipe for Eid meal

Method:-

1. Heat ghee in a pan; add tezpan leaves, laungs, dalchini & ilaichi, and sauté.
2. Add sliced onion & fry for few minutes, add garlic paste & chilli powder & sauté.
3. Add mutton & fry for a few minutes.
4. Add salt & sugar to taste. Gradually stir the yoghurt.
5. Put the lid on & leave to cook. If water dries up add a little water.
6. Cook till water dries up & ghee comes on top.
7. Now ready to Serve hot with rice.

Eid-ul-Azha Special

Ingredients:-

Half kg meat, cut into half inch cubes 3 cups basmati rice, soaked in water for 15 minutes, then drained Quarter cup chopped onion 2-3 lahsan cloves, minced Quarter cup raisins 2 tbsps tomato paste Half tsp ground laung Half tsp dalchini Half tsp salt Half tsp ground black pepeer 1 tbsp ground ilaichi 1.5 tbsp butter Quarter cup toasted pine nuts, Quarter cup toasted almonds

Saudi rice & meat recipe for Eid-Ul-Azha

Method:-

1. Brown meat, on all sides in 1 tbsp butter.
2. Add seasoning to meat & stir.
3. Pour 3 cups boiling water over the meat.
4. Cover & let cook for one hour on a medium high heat, till the meat is done.
5. Measure the broth left in a measuring cup. Add enough water to make up 3 cups of liquid.
6. Stir onions & lahsan with half tbsp hot melted butter, till slightly brown.
7. Add the meat & liquid to the onion mixture. Stir tomato paste over.
8. Bring to boil then add the rice & raisins.
9. Cover the pen & reduce heat to low. Let cook for 30 minutes.
10. Open the pan & stir just the top layer. See if rice is cooked.
11. You may need to cook, covered, a few minutes longer.
12. Serve hot

Eid-ul-Azha Special

Serves 6

Ingredients:-

1 kg —— steak, cut into six serving size pieces 1 —— small onion, minced 1 tbsp —— grated adrak (Ginger) 3 —— lahsan cloves, minced (Garlic) 2 tsp —— sabit dhanya (coriander seeds) 1 tsp —— zeera seeds 1/2 —— cayenne pepper 1 tsp —— salt 1 tsp —— mustard seeds 3 tbsp —— vegetable oil

Spicy steak recipe for Eid Al-Adha meal

Method:-

1. Blend adrak, lahsan and onion in a blender until very finely minced.
2. Grind sabit dhanya and zeera, cayenne pepper, salt & mustard seeds until powdered. Stir into onion mixture.
3. Heat 1 tbsp vegetable oil in large skillet and add onion mixture. Sauté gently over medium low heat until very fragrant.
4. Remove from heat and place on steaks, turning to coat.
5. Refrigerate steaks, tightly covered, for 24 hours.
6. When ready to cook, prepare & preheat grill.
7. Remove steaks from marinade and cook over medium high coals for 10-15 minutes until desired doneness.
8. Slice thinly across the grain to serve.

Eid-ul-Azha Special

Ingredients:-

1.5 kgs —– Goat or Lamb Leg ( RAAN) 2 tbsp —– salt 1/4 cup —– vinegar Oil for deep frying Paste: 6 —– dried Aloo bukhara 1 cup —– Yogurt 2 tbsp —– Adrak / Lahsan paste (Ginger / garlic) 1 tbsp —– Fresh dhanya paste (Coriander) 1 tbsp —– Red chilly powder 1 tbsp —– Green chilly paste 1 —– Egg One/eighth tsp —– Yellow food color

Roasted Mutton Raan recipe for Muslim festival Eid Al Adha

Sprinkle:

• 1 tsp —– Chat masala
• 1 tsp —– Salt
• 1 tsp —– All spice

Method:-

1. Mix the salt & vinegar and apply on raan. Set aside for four hours.
2. Soak the dried plums in a quarter cup of warm water for 30 minutes & strain.
3. Now mix the plums with all the ingredients for paste. Then boil the raan
   until tender.
4. Apply the paste on raan & leave it to marinate for 2 hours.
5. Heat the oil & deep-fry the the leg for 10 minutes, till it is slightly crisp.
6. Sprinkle salt, all spices & chat masala over it.
7. Serve hot with Chapati roti with Imli ki chutney and raita

Ingredients:-

Vermicelli ( Roasted )—- 300 gms Sugar —- 1 cup or to taste Milk —- 1.5 kg Almond —- 75 – 100 gms (soaked in milk overnight and cut in long pieces) Raisins —- 1/4 cup Pistachio —- 75 – 100 gms Dried dates —- 9 (soaked in milk overnight and cut in long pieces) Butter or ghee —- 200 gms Cardamom —- 7 pieces Cream —- 1/2 cup

Sheer Khurma recipe to sweeten your Eid day

Method:-

1. Fry cardamom seeds in butter and then fry vermicelli on very light heat for about 5 to 7 minutes.
2. Add milk and let it boil until a little thick.
3. Add sugar, pistachios, almonds, dried dates and raisins. Add cream, mix well and cook it more on a light heat for about 5 minutes.
4. Sheer khurma is ready to serve Hot, cold or a room temperature.

Ingredients:-

Method:-

1. In a pot Boil potato with water and remove it from pot, now peel potato and cut it into small cubes
2. Wash kabuli chana and boil it with water for 20 minutes, drain the water
3. In a non stick pan fry onion, green chilies and ginger for a minute with oil.
4. Add chana, potato and salt and stir until it becomes slightly brown
5. Pour tomatoes and stir it over medium heat.
6. Sprinkle cumin powder, red chili powder and chaat masala
7. Now transfer it into a bowl and garnish with fresh coriander.
8. Serve moderate hot with Lemon and Imli ki chutney.

Eid-ul-Azha Special

Ingredients:-

200 gms ——- mutton chanp 30 gms ——- dried figs ( Injeer ) 20 gms each ——- baby yellow & red bell pepper 20 gms ——- zucchini, cut into strips 10 gms ——- eggplant ( Baingan ) 10 gms ——- rosemary 10 gms ——- thyme 30 gms ——- potato 30 gms ——- butter 30 gms ——- olive oil 50 gms ——- fresh breadcrumbs Salt & pepper, to taste

Mutton chanp recipe for Muslim festival Eid Al-adha meal

Method:-

1. Flatten the lion of the mutton chanp and stuff it with figs
2. Season with salt & pepper and roast to desired level of doneness, brushing a little oil occasionally.
3. Mix breadcrumbs with rosemary, thyme & butter and coat the mutton with the mixture.
4. Cook in an oven.
5. Cut into half. Grill all the vegetables, brushing a little oil occasionally.
6. To serve, place chanp on a platter. Spoon the vegetables.

Ingredients:-

Method:-

1. Heat a pan. Heat ghee and add cardamom. When it beings to crackle, add ginger and onion.
2. Sauté till onion becomes transparent. Add chicken and sauté till dry.
3. Add green chili, milk, mint leaves, garam masala, white pepper and chicken stock and cook for 15 minutes.
4. When the chicken is ready, remove from pan and reduce the sauce to make thick gravy.
5. Cook rice separately with cardamom and salt water. Flavor some of rice with saffron.
6. To assemble, arrange rice on a plate, add chicken and gravy, and top with saffron rice.
7. Garnish with coriander leaves, fried onion and mix dry fruits.
8. Serve with papad, raita and pickle.

Ingredients:-

Method:-

1. In a pan add water and sugar and cook till make a slightly thick syrup.
2. Add food color.
3. In another pan fry vermicelli in butter till it is brown.
4. Add milk and cook till the milk dries in a low heat .
5. Now Add the saffron, syrup, and cardamoms and cook till dries.
6. Sprinkle the nuts on top and serve.