It’s that time of the year again when we get a chance to relish the delicacies of Eid-ul-Adha or Eid-al-Adha. As the auspicious festival of Eid draws closer, here is an exquisite collection of some mouth-watering Eid recipes, carefully crafted to bring the essence of this festive season straight to your kitchen. Get ready to embark on a culinary adventure filled with aromatic spices, delicious sweets and savory snacks that will leave your taste buds craving for more. Ranging from scrumptious biryanis, scrumptious kebabs and scrumptious sweets, these dishes are sure to set your festive table full of true joy.
This Eid-al-Adha, here are 8 delectable dishes from the top chefs of Tata Play Cooking:
1. Mutton Biryani by Shipra Khanna
Component:
● 6 tbsp olive oil
● 1 cup onion, chopped
● 1 tbsp black pepper
● 1 tbsp clove
● Salt as needed
● 1 tbsp meat masala
● 1 tbsp red chili powder
● 2 tbsp cumin powder
● 1/4 tbsp turmeric powder
● 1/4 tbsp nutmeg powder
● 750 grams mutton pieces
● 1 tbsp ginger garlic paste
● Water, as required
● 1 bowl rice, boiled
● 1 tbsp saffron water
● 1 cup coriander leaves, chopped
Method:
● Heat oil in a deep pan, add onion, black pepper and cloves and fry well.
● Mix salt, meat masala, red chili powder, cumin powder, turmeric powder, nutmeg powder and 1 tbsp oil in a bowl.
● Add mutton pieces and mix well
● Keep it aside for 30 minutes
● Add ginger garlic paste to the onions and mix well.
● Add marinated mutton and mix well
● Cover and cook for 30-45 minutes
● Add water and mix well. Cover and cook for 30-45 minutes
● Spread the rice evenly to cover the mutton
● Sprinkle saffron water and coriander leaves
● Cover and cook on low flame for 15-20 minutes.
● Mutton Biryani is ready
● Take it out in a bowl and garnish with coriander leaves
tip
● Place the biryani utensil on a thick griddle and slowly cook the biryani.
2. Tarla Dalal’s Sevaiyan Kheer
Component:
● 3 tbsp ghee
● 1/2 cup broken vermicelli
● 2 cups warm full fat milk
● 3/4 cup sugar
● 2 to 3 threads saffron, optional
● 1/2 tsp cardamom powder
For garnish:
1 tbsp chopped almonds
Method:
● Heat ghee in a pan, add vermicelli and fry on low flame for 3 to 4 minutes or till vermicelli turns light pink in colour.
● Add 1 cup water and ¼ cup milk, mix well and cook on a medium flame for 4 to 5 minutes or till the vermicelli is cooked, while stirring continuously.
● Add the sugar and the remaining 1 3/4 cup milk, mix well and cook on a slow flame for 2 to 3 minutes, while stirring continuously.
● Add cardamom powder, mix well and cook on low flame for 1 to 2 minutes
● Serve immediately garnished with slivered almonds.
● Recipe source http://www.tarladalal.com
3. Mutton Kebabs by Neeta Mehta
Component:
● 250 grams mutton mince, boiled
● 2 tbsp oil
● 1/2 tsp cumin
● 2 tbsp pathar phool (earthy aroma)
● 4 onions, finely chopped
● 2 green chilies, chopped
● 1 tbsp chopped ginger
● 1 tbsp chopped garlic
● 2 tbsp meat masala
● 1 tsp red chili powder
● salt as per taste
Other Ingredients:
● 1 egg
● 1 teaspoon lemon juice
● Dry roast 2 tbsp gram flour on a tawa till the aroma comes out.
● 1 tablespoon butter, at room temperature
● 1/2 tsp cardamom powder
● Oil for frying kebabs
Method:
● Heat oil in a pan. Add cumin and stone flower to it and fry for some time.
Add onions and green chillies and fry on medium heat till golden
Add ginger and garlic and stir for a minute on low flame
● Add meat masala, red chili powder and salt. mix well. – Add boiled minced meat and fry for 3-4 minutes till it becomes dry. let it cool completely
● Put half in a mixer and add egg and lemon juice. Grind and make paste. Now add half the mixture to it and grind again to make a soft paste. Take it out of the mixer and take it out in a bowl
● Mix gram flour and butter to get a smooth mixture. Place in fridge for 30 minutes to harden
● Mix cardamom powder in the mixture and make kebabs. Pan fry the kebabs
● Mutton Kebab is ready to serve
4. Mutton Rogan Roche by Neeta Mehta
Component:
● 1/2 kg mutton, cut into pieces
● 1/2 cup curd^ Brown onion paste
● 3 onions, chopped, deep fry till golden
● 2 tbsp curd
Other Ingredients:
● 3 tbsp ghee
● 1 bay leaf
● 2 star anise
● 2-3 green cardamoms
● 1 tbsp ginger-garlic paste
● 1 tsp Kashmiri chili powder
● 1 tsp coriander powder
● 1 teaspoon salt, or as per taste
● 2 tsp meat masala
● Dissolve a little saffron in hot water
Method:
● Marinate the mutton with 1/2 cup curd for some time.
● Heat ghee in a pan. Add bay leaves, star anise and cardamom. Fry for 1-2 minutes
● Dissolve Kashmiri chili powder in some water and add coriander powder.
● Add salt and mix. Add ginger-garlic paste. stir for 1-2 minutes
● Add marinated mutton, stir for about 5-7 minutes till it dries up and ghee separates
● Meanwhile, grind the fried onions with the remaining curd to make a paste of brown onions. Add meat masala to the meat and fry it for 2 minutes.
● Add hot water. Cover and cook till cooked for about 45 minutes
● Add brown onion paste and saffron. Keep stirring on medium heat for a few minutes till the ghee separates. Mutton rogan josh is ready
● Serve hot with naan or rice.
5. Soya Shami Kebab by Harpal Sokhi
Component:
● 250 grams soya nuggets, soaked in hot water
● 100 grams chana dal, soaked
● 2 teaspoons garam masala
● 1 tsp chopped coriander
● 1 1/2 cups onion, fresh chopped
● 1 tsp red chili powder
● 2 teaspoons green chilies, freshly chopped
● salt as per taste
● 2 teaspoons refined oil
For decoration:
● Green Chilli
● Lemon Rings
Method:
● Put soaked nuggets, soaked chana dal, garam masala, green coriander, chopped onion, red chili powder and chopped green chilies in the pressure cooker and let it cook for 5 minutes.
● When cooked, cool it and grind it to make a soft dough. Add chopped onions, green chillies and fresh coriander and mix well
● Make round kebabs from flour and shallow fry them on a hot griddle. When they are cooked from both the sides, take them out in a plate.
● Serve hot garnished with green chillies and lemon slices.
6. Hot and Sour Mutton Balls by Harpal Sokhi
Component:
● 1 1/2 cup boneless mutton cubes
● 2 tbsp garlic, chopped
● 2 tbsp ajwain, chopped
● 4 stalks of spring onions, chopped
● 4 green onion bulbs, chopped
● salt as per taste
● 2 teaspoons vinegar
● 2 teaspoons soy sauce
● 2 tbsp red chili paste
● 2 tbsp oil + for greasing
● 1 tbsp ginger, chopped
● 2 tbsp tomato sauce
● 1 tbsp cornflour
Method:
● Mutton pieces, 1 tbsp garlic, 1 tbsp celery, 2 spring onions, 2 spring onions, salt, 1 tsp vinegar, 1 1/2 tsp soy sauce and 1 tbsp red chili paste Mix together in a mixer and make a mince.
● Take out the keema in a bowl. Grease your palms with a little oil and make balls of the minced meat.
● Heat oil in a pan, add remaining garlic and ginger and fry till it turns brown. Add remaining celery, remaining spring onion pieces and fry
● Add remaining red chilli paste, tomato sauce and mix well. Add remaining soy sauce, remaining vinegar, salt and mix. add some water and stir
● Lower the heat and gently drop the keema balls into the sauce (do not stir while adding the keema balls). Now slowly rotate the pan so that the keema balls separate from each other and let it cook
● Take cornflour in a small bowl. Add some water and mix it to make a batter. pour the batter into the mutton and mix gently
● Add the remaining spring onions and mix. cook for 2 to 3 minutes
● Pour into serving bowl and serve.
7. Egg Biryani by Harpal Sokhi
Component:
● 2 cups basmati rice, soaked
● 5-6 liters of water
● 1 tsp cumin
● salt as per taste
For Biryani:
● 2 tbsp oil
● 1 tbsp Ghee + 1 tbsp
● 1 tsp cumin
● 3 small chopped onions
● 2 tbsp ginger and garlic paste
● 3 tomatoes, chopped
● salt as per taste
● 2 tbsp coriander powder
● 1 tsp red chili powder
● 1/2 tsp turmeric powder
● 1 tsp garam masala
● 1 cup curd
● 1 inch ginger juliennes
● 3-4 green chilies, slit
● 15-20 mint leaves
● 2 tbsp coriander leaves, chopped
● 3-4 tbsp fried onions
● 4 boiled eggs
● 2 large potatoes, boiled
● 1 lime, juice
For omelet:
● 1 tsp oil
● 3 eggs
● 1/4 tsp red chili
● salt as per taste
For Layering:
● 2 tbsp garam masala
● 1 tsp green cardamom powder
● 3 tbsp fried onions
● 20-25 mint leaves
● 2 tbsp coriander leaves, chopped
● 2 tbsp Ghee
● 3-4 tbsp water
Method:
● Add salt and cumin seeds to the water and boil it. Add rice and cook till 3/4th cooked. Drain and spread on a tray and keep aside
● Heat oil and ghee in a pan, add cumin seeds and fry them. Add chopped onion and fry till it turns brown. Add ginger garlic paste and fry well
● Add chopped tomatoes, salt to taste and fry well till pulp and oil separate.
● Add coriander powder, red chili powder, turmeric powder, garam masala and mix well. Whisk the curd and add to the mixture
● Add ginger juliennes, green chillies, torn mint leaves, freshly chopped coriander leaves, fried onions and mix well. take off the heat
● Make small incisions on the boiled eggs and add them to the onion mixture. Cut potatoes into large cubes, add to the mixture and mix well. Add lemon juice and ghee and mix well. put it aside
For omelet:
● Heat oil in a pan. Break eggs in a bowl, add red chili powder, salt to taste and mix well
● Put egg in the pan and make omelette. put it aside
For Layering:
● Spread half the rice over the spices
● Garam masala, green cardamom powder, brown onions, 12-15 mint leaves, coriander leaves, 1 tbsp ghee and sprinkle omelette. make a few slits in the omelet with a knife
● Add the remaining rice and spread evenly. Add garam masala, green cardamom powder, brown onions, mint leaves, chopped coriander leaves, ghee and sprinkle some water
● Place butter paper over the rice. Sprinkle some water on top. Cover it with flour and seal it. Cook on low heat for about 12-15 minutes
● Take out from the bottom in a serving dish. Garnish with fresh coriander and lemon and serve hot with Raita.
8. Mix Fruit Lassi by Harpal Sokhi
Component:
● 1/2 cup mixed fruit jam
● Crushed ice as required
● 2 cups curd
● 1 tbsp honey
● 4 tbsp lemon juice
● 1 medium pear
● 1 medium apple
Method:
● Put the mixed fruit jam in a mixer jar. Add crushed ice, curd, honey, lemon juice and mix well.
● Cut pears and apples. Pour fruit lassi in a glass. Add some chopped pears and apples over it. serve immediately.