Eid Ul Adha Recipes

RedRose64

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Mar 15, 2007
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Hunter beef

Ingredients:-

  • 2 kg —— beef, carved in bread shape
  • 2 tsp —— kulmi shora (crystallized salt petre)
  • 3 tsp —— black pepper
  • 2” stick —— dalchini (Cinnamon)
  • 4 black ilaichi (Cardamom)
  • 3 tbs —— lemon juice
Hunter Beef recipe for Muslim festival Eid Al-Adha


Method:-

  1. Wash the meat and dry. Ground all the spices.
  2. Add all spices in lemon juice to make paste. Rub the paste on meat.
  3. Place it in a glass or stainless steel container and cover it. Place the bowl in the fridge for one day.
  4. Next day get the meat out and sort of massage the meat for half an hour so that it absorbs the paste.
  5. Once again put the meat back in the fridge. Repeat the same process each day for six days.
  6. On sixth day remove the meat loaf from the fridge and tie it with a strong string.
  7. Place the meat in a large pot & put 2 cups of water in the pot (not on the meat loaf).
  8. Cook it over low heat for 2 to 3 hours or until the water is absorbed.
  9. Hunter beef ready to serve
  10. Usually this dish is use to make sandwhich, burgers or take a bite with soft drinks.
 

RedRose64

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Chapli Kebab recipe



Serves 2​
This recipe also known as chappal kebab recipe
Chapli Kebab recipe


Ingredients

  • 200 gms beef fine mince
  • 100 gms chickpea flour
  • 100 gms pomegranate seeds
  • 1 tbsp curry powder
  • Half tsp chili powder
  • 2 tomatoes, diced
  • 4 spring onion, chopped
  • 1 sprig coriander
  • 1 cup water
  • Salt, to taste
  • Oil, for deep frying
  • 2 eggs
Chapli Kebab Preparation:

  1. Mix chickpea, flour, tomato, onion, coriander, spices, pomegranate seeds with the ground meat.
  2. Add some water to make the mixture smooth.
  3. Beat eggs & add to the meat mixture.
  4. Add salt to taste.
  5. Shape into patties of the size of an egg.
  6. Fry on low heat until golden brown.
  7. Serve with tandoori roti.
 

RedRose64

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Mar 15, 2007
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Grilled beef recipe



This recipe also known as recipe beef tenderloin
Grilled beef recipe


Ingredients

  • 1 kg tenderloin beef, pared & cut into medium steaks

  • For the marinade:
  • 3 tbsp each, chopped parsley, olive oil & vinegar
  • 3 cloves garlic, crushed
  • 1 tbsp chopped ajwain
  • 1 tezpan
    Vegetables;
  • 200 gms each, julienned carrot, baby marrow, leeks, celery & shredded lettuce
  • 50 gms dry raisings
  • 30 gms unsalted butter
  • 5 gms fresh thyme
Grilled beef Preparation:

  1. In a small bowl, combine all the ingredients for the marinade.
  2. Place beef steaks in the marinade & turn to coat well on all sides.
  3. Cover and refrigerate for at least 8 hours, turning occasionally.
  4. Grill to desired level of doneness.
  5. In a frying pan, heat butter & sauté vegetables until soft, add raisin & thyme.
  6. To serve place sauted vegetables in the middle topped with portions of grilled beef.
 

RedRose64

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Sindhi Paya



(Distinguished owing to its extra quantity of meaty matter & thick gravy).
Sindhi Paya recipe


Ingredients:-

  • 4 —– paya (cow / buffalo)
  • 3 —– middle-sized onions (cut in thick pieces)
  • 2 —– tomatoes
  • 2 tbsp —– adrak/lahsan paste
  • 1 tbsp —– haldi powder
  • 2 tbsp —– sabit dhanya (coarsely chopped)
  • Red pepper (as desired-coarsely chopped)
  • 3-4 —– Green chillies (cut)
  • 3 tbsp —– ghee or oil
  • 3 tbsp —– Shan Paya Masala
  • garam masala (powdered) if desired
  • salt (to taste)
Food preparation:

  1. Put four paya, onions, adram/lahsan, green pepper, red chillies, haldi powder, garam masala, sabit dhaniya, salt, tomatoes, ghee/oil in a large pot.
  2. Fill with water leaving apace to avoid spilling.
  3. At night boil it & then cook for 3-4 hours at moderate flame (if water evaporates add more*).
  4. Set aside.
  5. In the morning start cooking again, if the pay as not done add water*) & cook at high flame till the gravy gets thick.
  6. Granish with adrak & dhanya etc & present with naan.
 

RedRose64

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Mar 15, 2007
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Steamed meat



Steamed meat recipe


Ingredients:-

  • Beef —– 1 kg
  • Oil —– 1 ½ cup
  • Red chili powder —– 1 tsp or as required
  • Salt —– as required
  • Raw papaya —– 1 tsp
  • Vinegar —– ¼ cup
  • Cumin powder —– 1tsp
  • Lemon juice —– 3 tbsp
  • Ginger/ garlic paste —– 2 tbsp
  • Green chili, coriander —– as required,
  • chopped
  • Tomato —– 2, chopped
  • Yogurt —– 2 cups
Method:

  1. Add all the ingredients in meat. Keep for 2-3 hours.
  2. In a saucepan, add meat pieces and 2 cups water and place the saucepan on top of a griddle and seal with a tight lid with either a cloth or flour paste so as to avoid steam escaping the saucepan.
  3. Let meat cook in steam till meat tenderizes.
  4. When water evaporate remove from heat.
  5. After 5-10 minutes cook again till oil separates.
 

RedRose64

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Nilgiri Korma



INGREDIENTS:-

  • Mutton/Beef ——- 1/2 kg make a paste
  • Salt ——- To taste
  • Oil ——- 1/2 cup
  • Cinnamon ——- 2 pieces
  • Ginger/galic ——- 2 tsps crushed
  • Cloves ——- 4
  • Corriander/mint ——- 2 tsps chopped
  • Small cardamom ——- 2
  • Ginger ——- 1 tbsp cut length wise
  • Onion Paste ——- 1/2 cup
  • Coconut milk powder ——- 3 tbsps dissolved in half cup water
  • Yoghurt ——- 2 cups
FOR FRYING:-

  • Dry coriander ——- 1 tbsp
  • White cumin ——- 1tsp
  • Fennel ——- 1/2 tsp
  • Poppy seeds ——- 1/2 tsp
  • Red chilli whole ——- 12-15
  • Fry on griddle and blend by adding a little warer.
METHOD:-

  1. In a saucepan, heat oil. Fry cinnamon,cardamom,cloves and add the onion paste.
  2. Now add mutton/beef and paste made of spices and the remaining ingredients except for ginger, coconut milk and coriander and mints.
  3. Add 2 cups water , cover the saucepan and cook on a low heat.
  4. When the meat tenderizes, add coconut milk and yoghurt and some red chillies, when oil comes on the surface add ginger, coriander and mint and cook for 5 minutes on low heat.
  5. Serve garnished.
 

RedRose64

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Mar 15, 2007
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Lamb cutlets recipe



This recipe also known as Marinated Lamb Cutlets Recipe
Lamb cutlets recipe


Ingredients:-

  • 250 gms —– Lamb Chops
  • 50 gms —– Lamb, minced
  • 100 gms —– Assorted vegetables, boil and minced
  • 5 gms —– Salt
  • 15 gms —– Pepper powder
  • 10 gms —– Fresh mint
  • 20 gms —– Thyme
  • 20 ml —– Worcestershire sauce
  • 1 —– Lemon
  • Mashed potatoes and mint sauce to serve.
Method:

  1. Mix minced lamb, vegetable salt, pepper, mint, Worcestershire sauce and thyme.
  2. Slit chop along the bone to make a pocket.
  3. Stuff a portion of the minced mixture into it. Marinate lamb cutlets with salt, pepper and lemon juice.
  4. Keep aside for three hours.
  5. Coat with thyme leaves and cook in frying pan on slow flame for 10 minutes.
  6. Arrange in a plate, serve with mint sauce, mashed potatoes and boiled vegetable.
 

RedRose64

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Mar 15, 2007
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Gujia recipe



Ingredients:-

  • 2 cups —– Maida
  • 3/4 cup —– khoya
  • 50 —– raisins
  • 6 tbsp —– melted ghee
  • 4 tablespoon —– whole wheat flour
  • 1 tablespoon —– chironji
  • 2 tbsp —– chopped almonds, pista, cashew
  • 1 cup —– sugar
  • 2 cups —– oil or ghee for frying
  • 1 tbsp —– desiccated coconut
  • 1/4 tsp —– elaichi powder.
Gujia recipe to sweeten your Eid festival


Gujia recipe Preparation:-

  1. Add ghee into maida and knead well, add some water and kneading more to make soft dough. Keep aside.
  2. Pour khoya in a bowl and mash well.
  3. Now roast the flour in low flame until it becomes brown, add khoya, nuts, coconut, sugar and elaichi powder to it to prepare filling.
  4. Now make a small balls of dough approximately 20 to 25 and press every ball one by one by roller to make it a puri shape.
  5. Add one tbsp khoya mixture and raisin to every puri shaped dough.
  6. press the edges of puri and seal it well by using milk and water and rub it with finger.
  7. After sealing Gujia, fry it in the frying pan until they turn golden brown.
 

RedRose64

Co Admin
Mar 15, 2007
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Tandoori Lamb chops



Eid-ul-Azha Special
Ingredients:-

  • Lamb chops ——- 1kg
  • yogurt ——- 1 cup
  • Salt ——- To taste
  • Red chilli ——- 2 tsps crushed
  • Black salt ——- 1 tsp
  • Poppy seeds ——- 2 tsps make a paste
  • Mango powder (amchur) ——- 2 tsps
  • Vegetable oil ——- 200gms(1 1/2 cups)
  • Green chilies ——- 8-10 make a paste
  • Ginger Paste ——- 1 tsps
  • Garlic Paste ——- 1 tsps
  • Tomato ——- 1/2 kg make a paste
  • Onions ——- 2-3 medium make a paste
Tandoori Lmab Chops recipe for Eid Al-Adha dinner


Method:-

  1. Clean all the fat from chops and wash them. Then mix all the above
    ingredients and oil in the yogurt, mix well and marinate chops for at least 5 hours.
  2. Now chops are ready to cook. you can cook them in a grill or in a frying pan. Just put little bit of oil in the frying pan on low heat.
  3. Then put all the chops on it and cover with lid. After 5-6 minutes change their side and put the lid back on.
  4. Let them cook for an other 10 minutes then put in a plate and garnish with green coriander.
  5. serve with chutney or sauce.
 

RedRose64

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Mar 15, 2007
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Kabuli Pulao



Eid-ul-Azha Special
Ingredients:-

  1. Half kg —— Basmati rice
  2. 1 kg —— Lamb or beef on the bone
  3. 100 gms —— Vegetable oil
  4. 2 liters —— Water
  5. 2 large —— Carrots
  6. 100 gms —— Black seedless raisins
  7. Zeera ( Cumin )
  8. Dalchini ( cinnamon )
  9. Ilaichi ( Cardamom )
  10. salt & pepper
Kabuli pulao recipe for For Eid Al-Adha meal


Method:-

  1. Brown 1 medium diced onion in oil. Add lamb or beef cut into 1” cubes & brown lightly.
  2. Add 2 cups of water, 1 tsp (or to taste) each of salt, dalchini, ground zeera & ground ilaichi.
  3. Cover & simmer (about an hour) until meat is tender.
  4. Remove meat from the juice & set juice aside.
  5. Cut 3 carrots into match stick size pieces. Sauté carrots & 1 tsp sugar in about quarter cub of oil.
  6. Cook until they are lightly browned. Remove from oil.
  7. Add 1 cup of raisins to the oil & cook until they swell up.
  8. Boil the meat juice & add 2 cups basmati rice.1.5 tsp salt & enough boiling water to come 2 inches over the rice.
  9. Cook until the water is absorbed & the rice is tender (not mushy).
  10. Mix the meat, carrots, raisings & rice together.
  11. Place in a large oven-proof casserole, cover & bake at 300 degrees of for half to an hour.
 

RedRose64

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Mar 15, 2007
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Fry Lamb meat



Eid-ul-Azha Special
Ingredients:-

  • 1 kg —- Boneless or with bones Lamb ( cut into small pieces )
  • 2 —— medium size onions (sliced)
  • 8 —— green chilies
  • 2 tbsp —— ginger (chopped)
  • 2 tsp —— coriander powder
  • 6 —— cloves garlic (chopped)
  • 2 —— tomatoes (chopped)
  • 1 —— Cinnamon stick
  • 5 —— Cloves
  • 5 —— Cardamom
  • 4 tsp —— fennel seeds
  • 20 —— black peppercorns
  • 1/2 tsp —— turmeric powder
  • 1/2 tsp —— red chili powder
  • 1 tsp —— mustard seeds
  • 3-4 —— curry leaves
  • Lemon juice and chaat masala ( Optional )
Very special and spicy Fry Lamb Meat recipe for Eid Al-Adha dinner


Method:-

  1. Marinate Lamb with, green chilies, ginger garlic, turmeric powder, salt and red chili powder.
  2. Grind cinnamon, cardamoms, cloves, black peppercorns and fennel seeds to make smooth powder.
  3. Put the marinated Lamb in pressure cooker and cook it until meat become soft.
  4. In a separately pan add the above ground spice powder with water and let it cook for 15
    mins.
  5. Now heat oil in a separate pan and roast mustard seeds and fry chopped onions
    until soft and pinkish brown, Add curry leaves in it till become light brown.
  6. Now add the cooked Meat and tomato and cook till gravy becomes.
  7. Sprinkle lemon juice on top and serve hot.
  8. Chaat masala can also be spread for spicy taste.
  9. Can be eaten with Chapati or without it or with rice.
 

RedRose64

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Mar 15, 2007
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Brain masala



Ingredients:-

  • 3-4 —– Lamb / Mutton Brains, washed
  • 4 —– Medium Onion, peeled & finely sliced
  • 4 —– Green Chilies, chopped
  • 2 —– Lemons
  • Half tbsp —– Red Chili powder
  • 1-½ tbsp —– Coriander ( dhania ) powder
  • 1 tsp —– Garam masala
  • Salt —– to taste
  • 1 tsp —– Ginger paste
  • 1 tsp —– Garlic paste
  • Half cup —– Yogurt
  • 1 cup —– Cooking oil
Brain masala recipe for Eid Al-Adha meal


For Garnish:

  • 1 small piece —– Ginger, finely chopped lengthways
  • A bunch —– Fresh Coriander, chopped
Method:-

  1. Boil the brain in water and then remove it from water and remove any crust or nerves carefully
  2. Put cooking oil in a pot and fry onion until golden brown and then remove half of onion from pot and set aside.
  3. In the meantime cut the brain into small pieces.
  4. With the fried onion in pot add all ingredients except garnishing, lemon and brain. Fry well. It required 10 minutes and may need to add a little water.
  5. Now add the brain and shake gently by holding the pot to mix it. cook more till oil separates.
  6. Sprinkle chopped coriander, lemon juice and remaining fried onion and chopped ginger.
  7. Brain masala is ready to enjoy at your Eid-Ul-Adha day lunch or dinner.
 

RedRose64

Co Admin
Mar 15, 2007
42,742
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Sudanese meat



Eid-ul-Azha Special
Ingredients:-

  • 250 gms —— Beef steak
  • 6 —— onions
  • 4 tbsp —— Tomato paste
  • 3 cloves —— Lahsan ( Garlic ), crushed
  • 2 cups —— water
  • 3 —— tomatoes
  • 1 tsp —— Salt
  • 1 tsp —— Ilaichi ( Cardamom )
  • 1 tsp —— Dalchini ( Cinnamon )
  • Half —— Green pepper
  • Quarter cup —— Oil
Sudanese meat recipe for Eid Al-adha meal


Method:-

  1. Cop onions & fry in oil at medium heat, stirring occasionally.
  2. Add water & cover, Leave on medium heat for 5-10 minutes until water is almost evaporated.
  3. Lightly blend onions & return to pot, then add chopped tomatoes.
  4. Chop steak into small pieces & add to pot.
  5. Add chopped pepper, salt, ilaichi & dalchini. Cover & leave for 3 minutes.
  6. Add tomato paste & stir, adding water until smooth.
  7. Cover & leave to simmer for 10 minutes, adding more water occasionally.
  8. Stir in crushed garlic.
 

RedRose64

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Mar 15, 2007
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Spicy Steak



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.
 

RedRose64

Co Admin
Mar 15, 2007
42,742
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Roasted Mutton raan



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
 

RedRose64

Co Admin
Mar 15, 2007
42,742
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Canada
Sheer khurma recipe



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.
 

RedRose64

Co Admin
Mar 15, 2007
42,742
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Canada
Mutton chanp



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.
 
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