Eid-ul-adha Special Recipes..

AnadiL

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Nov 24, 2012
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Kastoori Kabab









Ingredients:

Chicken Boneless Pieces-600 gram
Ginger/Garlic Paste-1 tbsp
Lemon syrup-1tbsp
White Pepper-1 tsp
Butter-2 tbsp
Gram Flour (besan)-2 tbsp
Bread Crumbs-1 tbsp
Coriander-1/2 bunch (chopped)
Oil-4 tbsp
Salt-To taste
Egg Yolk-1
Black cumin-1/2 tsp
Saffron-1/2 tsp
Gram Flour-2 tbsp
Cardamom Powder-1/2 tsp

Method:
• Marinate chicken with ginger /lemon garlic paste, spices and leave for a while.
• Now warm up oil in bowl and brown the flour grams in it.
• Separation of a quantity of gram flour.
Take the rest of chickpea flour and add the breadcrumbs, coriander, green chilies, chicken and leave it on low heat. After this, placed the chicken for 15-20 minutes in oven and pre-heated to 180C .
• In fact, when you are serving sprinkle cardamom powder on it.
 

AnadiL

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Ingredients:

Filling.
Mince(fried as usual with spices)
Tomatoes finely chopped.
Coriander leaves chopped.
Mint leaves chopped.
Green Chillies chopped.
Black pepper .
Eggs.
Onions finely chopped.
For Dough.
Flour 21/2 cups or 400 grams.
Milk 3/4 cup.
Salt to taste.
Ghee .

Method:
Knead flour, salt and milk and keep for 1/2 hour. Make medium pairas from the dough. Roll out into medium sized square parathas. In the center of each paratha put fried qeema, tomatoes, coriander & mint leaves, green chillies and onion . Pour 1 beaten egg onto this filling in the paratha, sprinkle black pepper on it and fold the paratha from both sides to form a rectangle shape. Slightly fold the shorter edges too. It should be sealed completely. Shallow fry on medium flame. When it swells up, that shows the egg is cooked from inside. It should be golden on both sides. Serve hot with spicy chutney.
 

AnadiL

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Mutton Podina






Ingredients:

Mutton 1/2 kg
Tomato 2 (finely chopped)
Onion 1 medium
Curd 1/2 cup
Zeera 1 tsp
Red chilli powder 1 tsp
Salt 1 tsp
Dhania 1 tsp
Haldi 1/2 tsp
Ginger/garlic 1 tbsp
Oil 1/2 cup
Green chilli 1 tbsp (chopped)
Podina 1/2 bunch

Method:
1. Boil meat with salt, ½ onion, ginger, garlic paste, then heat the oil fry ½ onion add tomato, ginger, garlic all masala bhuno well add 1 cup water and mutton.
2. Cover and cook on low flame.
3. When oil comes on top add curd, bhuno, add ½ cup water, add podina cook for 5 minutes, garnish with podina, green chili and onion rings.

 

AnadiL

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Palak Gosht

Ingredients:

1 Kg. mutton
1 Kg. Palak
1-1½ tsp. salt (according to taste)
¼ tsp. turmeric (Haldi) powder
1 tsp. chili (Lal Mirch) powder
4-6 tbs. oil
1 tsp. ginger (Adrak) paste
½ tsp. garlic (Lehsan) paste
2 tomato-chopped
6-8 whole black pepper (Kali Mirch)
3-4 cloves (Laung)
2 black cardamom (Bari Ilaichi)
¼ tsp. cumin seeds (Zeera)
3-4 green chilies
1 small of ginger (Adrak)–sliced
2 tbs. corn or wheat flour
1 tbs. dry fenugreek (Methi) leaves - Kasuri

Method:
Steam/blanch the Palak and grind.
Fry the onion in the oil till brown. Mix all the ingredients together and add to the pot and stir till the tomato has become soft and the water has dried.
Add the meat and cook again to let the water dry. Add 3-4 glasses of water cover and leave to tenderize.
When meat is almost done add ground Palak, Methi and flour. Cook till water dries.
Garnish with fresh chopped green chilies.
Serve with chapati or naan
Serving: 6 -8 persons

 

AnadiL

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Harira




Ingredients:

Servings: 6

Cubed lamb meat- 1 pound,
Ground turmeric-1 teaspoon,
Ground black pepper-1 1/2 teaspoons,
Ground cinnamon-1 teaspoon,
Ground ginger-1/4 teaspoon,
Ground cayenne pepper- 1/4 teaspoon,
Margarine-2 tablespoons,
Chopped celery-3/4 cup,
1 finely chopped onion, chopped
1 chopped red onion,
1/2 cup chopped fresh cilantro,
1 can diced tomatoes (1 can= 29 ounce),
Water (7 cups),
Green lentils (3/4 cup),
1 can drained garbanzo beans (1 can= 15 ounce),
Vermicelli pasta-4 ounces,
2 beaten eggs,
Lemon juice (1 Lemon).

Method:
Heat the mixture of the lamb, turmeric, black pepper, cinnamon, ginger, cayenne, butter, celery, onion, and cilantro into a large saucepan over a low temperature and whip it frequently for 5 minutes. Pour tomatoes into the combination and let it simmer for 15 minutes. Pour tomato juice, 7 cups water, and the lentils into the saucepan. Heat the mixture over the boiling temperature and then reduce the heat to simmer. Let soup simmer, and keep it covered by lid, for 2 hours.

Heat the mixture over a high temperature for 10 minutes before serving it and place the chickpeas and noodles into the soup. Cook the mixture for 10 more minutes. Stir it with lemon and eggs. Again cook it for 1 minute.
 

AnadiL

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Nov 24, 2012
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Mutton Chilli Fry








Ingredients:

Mutton 1 1/2 lb
Turmeric powder 1 tsp
Dry red chillies 20
Coriander seeds 3 tbsp
Garlic cloves 20
Sour curd 1/2 pint
Onions 4
Juice 1 ripe lemon
Cardamoms 6
Ghee 6 tbsp
Cloves 6
Cinnamon 2 sticks
Coriander leaves 1 small bunch
Ginger 4 inch piece
Salt to taste

Method:
1. Wash and cut up the meat into 2-inch cubes.
2. Slice the onions into thin long pieces.
3. Finely slice ginger and garlic separately.
4. Heat a tsp of ghee on a tava and roast the chilies till dark in color.
5. Fry the coriander seeds, garlic and ginger separately in the same way, using just 1 tsp ghee for each ingredient.
6. Keep these fried spices aside.
7. In a large saucepan, heat the remaining ghee and fry the onions till golden brown and crisp, drain and keep aside.
8. Now add the cloves, cardamoms and cinnamon to the ghee and fry, put in the mutton and turmeric powder and salt.
9. Cover and cook till the meat is half cooked.
10. Pour a little water on the lid of the saucepan while cooking to avoid the meat sticking to the bottom.
11. Use a saucepan with a plate shaped lid.
12. Add cord and remaining spices. Mix and cook on a low heat till meat is tender.
13. If necessary, add a cup of warm water, just before serving mix in the lemon juice and fried onion slices.
14. Serve garnished with chopped coriander leaves.



 

AnadiL

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Nov 24, 2012
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South Indian Mutton Fry Masala






Ingredients:

Good leg mutton 1 lb
Garlic 4 pods
Ghee 3 tbsp
Ginger 1 piece
Onions 3 large
Curry leaves 1 sprig
Coriander leaves a few sprigs
Powder together:
Cumin seeds 1 dessertspoon
Aniseed 1 tsp
Dry red chillies 7 (or less)
Turmeric 1 small piece
Cloves 6
Mustard seeds 1 pinch
Cinnamon stick 1 medium sized
Salt to taste

Method:
1.First powder all the spices together very finely and sieve so that stalks, etc are separated from the powder.
2. Then cut the mutton into medium sized cubes.
3. Slice the onions and chop the coriander leaves, garlic and ginger separately.
4. Place the ghee in a saucepan and add most of the onions and the curry leaves.
5. Fry until the onions are golden brown, then add the powdered spices.
6. Fry well and sprinkle with a little water so that they do not burn.
7. Add the chopped coriander, ginger, garlic and remaining onions, with enough salt to taste.
8. Finally, add the mutton and fry for several minutes.
9. Pour in sufficient water to cover the meat and simmer until quite tender.
10. Then remove the lid and let the meat cook gently until practically all the water has evaporated and a small quantity of gravy is left, sufficient to coat the meat.
11. Garnish as desired.


 

Aks_

~ ʍɑno BɨLii ~
Hot Shot
Aug 2, 2012
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Thank u so much api par itni tarefen mat kren kahen hum bgar na jaen @Hoorain api
 

Aks_

~ ʍɑno BɨLii ~
Hot Shot
Aug 2, 2012
44,916
17,651
1,113
Thank u so much api par itni tarefen mat kren kahen hum bgar na jaen @Hoorain api
 
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