Prepare the grand feast for Eid-ul-Adha

Eid-ul-Adha tends to fall by the wayside in terms of excitement and attention every year. But like Eid-ul-Fitr, this Eid needs planning and preparation as well to make it memorable and meaningful to all. Along with its religious importance, this occasion is also famous for delicious recipes cooked from the sacrificial animals.

Eid ul Adha Special Recipes are made from mutton and beef generally, Bar BQ is a major highlight of this Eid. Women are always in search of unique and tempting recipes to give a change to their routine Eid cuisine.

Here are few traditional Eid recipes with little twist to make it more interesting.

BBQ Liver/kaleji

• Mutton liver ½ kg (cubed)
• Green chilies 4 (chopped)
• Ginger garlic paste 2 tsp
• Red chili powder 1 tsp
• Cumin powder 1 tsp
• Coriander powder 1 tsp
• Salt to taste
• Garam masala powder ½ tsp

Cooking Direction:

1. Mix together all ingredients in a bowl.
2. Put in mutton liver and coat with marination and leave for 2 hours.
3. Put liver on skewers and cook on BBQ grill until done.
4. Serve hot with mint dip.

Peshawari Chapli Kabab

• Mince ½ kg
• Butter 2 ounce
• Red pepper 1 tbsp (crushed)
• Coriander seeds 1 tbsp (crushed)
• Cumin seeds 1 tsp (crushed)
• Pomegranate seeds 1 tbsp (crushed)
• Wheat flour 3 tbsp
• Eggs 2
• Spring onion 2 (chopped)
• Tomato 1 (sliced)
• Coriander leaves 2 tbsp (chopped)
• Green chilies 4 (chopped)
• Salt 1½ tsp
• Clarified butter for frying

Cooking Directions:

1. In a bowl mix together mince, butter, red pepper, coriander seeds, cumin seeds, pomegranate seeds, wheat flour, eggs, spring onion, coriander leaves, green chilies, salt and mix well.
2. Keep aside for 1 hour.
3. Shape into big kababs.
4. Shallow fry in clarified butter and fix 1 slice of tomato onto each kabab before frying.
5. Fry till light golden in color
6. The delicious chapli kebabs are ready to serve.

Chops Lollipop

• Mutton chops 1 kg
• Potatoes 2 (medium boiled and mashed)
• Ginger garlic paste 1 tsp
• Worcestershire sauce 1 tbsp
• Soya sauce 1 tbsp
• Paprika powder 1 tsp
• Mustard powder 1/2 tsp
• Salt to taste
• Black pepper powder 1 tsp
• Fresh coriander 2 tbsp
• For Batter:
• Flour 4 tbsp
• Eggs 2
• Corn flour 2 tbsp
• Baking powder 1/2 tsp
• Salt and black pepper to taste
• Oil for deep fry

Cooking Direction:

1. Boil mutton chops with 1 cup of water, ginger garlic paste, half of the salt and black pepper until tender.
2. Dry out all the water from chops.
3. Remove meat from chops bones. Keep bones aside, do not throw.
4. In a bowl add meat, potatoes, paprika powder, mustard powder and Worcestershire sauce.
5. Add soya sauce, remaining salt and black pepper powder and fresh coriander too.
6. Make a smooth batter of all the ingredients listed for batter with water, batter should neither thick nor runny.
7. Take a good ball of the mixture, set the chop bone in one ball and shape it like a lollipop. Repeat the process with all.
8. Heat oil in a wok, dip all the chops in batter and fry until golden from all sides.

Bihari Keema

• Mince ½ kg (double machined)
• Yogurt 1 cup
• Poppy seeds 1 tbsp (heaped)
• Coconut 1 tbsp heaped (desiccated)
• Button red chilies 12
• Cloves 3
• Cinnamon sticks 2
• Green cardamom 3
• Raw papaya 1 tbsp heaped (grinded)
• Ginger garlic paste 1 tbsp (heaped)
• Clarified butter/oil ½ cup
• Salt 1 tsp
• Brown onion 3 tsp (grinded)
• Allspice 1 tsp
• Fresh coriander for garnish
• Green chilies for garnish

Cooking Direction:

1. Roast and grind together poppy seeds, desiccated coconut, button red chilies, cloves, cinnamon and green cardamom.
2. Marinate mince with raw papaya and ginger garlic paste and keep for 2 hours.
3. Heat clarified butter add roasted and grinded masala with ¼ cup water, salt and fry for few minutes.
4. Add marinated mince, mix well and add yogurt.
5. Cover and cook on slow flame till water dries.
6. Then add brown onion and allspice and give simmer of coal.
7. Garnish with coriander and green chilies and serve.

Mutton Kunna

• Mutton 1/2 Kg
• Mutton stock 2 cups
• Onion 1 (chopped)
• Hot spices powder mixed with mace 1/2 tsp
• Black cumin seeds 1 tsp
• Ginger/garlic paste 2 tbsp
• Red chilli powder 1 tbsp
• Turmeric powder 1/2 tsp
• Coriander powder 1 tbsp
• Roasted whole to taste
• Clarified butter 1 cup
• Ginger for garnishing (finely cut)

Cooking Direction:

1. Heat oil in pot and fry meat.
2. Add ginger/garlic coriander, turmeric, red chillies, salt and onions and fry for 5 minutes more.
3. Add stock and water as required.
4. Cover with lid and cook till meat turns tender.
5. Add black cumin, hot spices and salt and keep on dum for 10 minutes.
6. Increase flame and add flour paste a little at a time.
7. Bring to boil. When flour is cooked, remove from flame.
8. Serve garnished with ginger.