Food

Be A Real Life ‘Sultan’ This Eid: Treat Friends & Family To Yummy Kebabs!

 

Any festival is incomplete without food. Eid is no exception. This finds a mention in Quran too, “O mankind: Eat of what is lawful and good on earth.” So, it’s not a bad idea to say Eid Mubarak with some yummy traditional cuisines. Try out these Eid special dishes.

Galouti Kebab Recipe
All you need

  • 600 grams minced meat or keema
  • 1 cup each of ginger garlic paste and raw papaya paste
  • 4 tablespoons of lightly roasted Bengal gram flour
  • 3 tablespoons of oil/ghee
  • 1 teaspoon each of coriander seeds, fennel seeds, cumin seeds and red chilly powder
  • ¼ teaspoon of mace powder
  • 3-4 each or kebab chini (cubeb) and `pathar ke phool(kalpasi)’ seeds
  • 4 green cardamoms
  • 1 cinnamon stick
  • Salt to taste
  • For garnishing: coriander leaves, mint leaves, 1 lemon, 2 tablespoons of butter, finely chopped onions and 2-3 green chilies

Let’s start

  • Take a pan and dry roast cardamom, coriander seeds, crushed kebab chini, cinnamon stick, fennel seeds, pathar ke phool and cumin seeds. Then put these spices in a grinder and grind them.
  • Now put mince meat in the same grinder, and grind with spices. You may use mortar and pestle for a traditional flavour.
  • Now put 1 tablespoon ghee in a pan, add ginger, garlic and papaya paste, red chili, salt and mix them. Then add spicy mince meat, and cook for 30-45 minutes.
  • After that keep it aside so that cools down at room temperature, and them make small balls or can press them to make elongated patties. Refrigerate these patties or balls in fridge for 1 hour.
  • Now heat ghee/oil in the pan, and on a medium flame shallow-fry these kebabs till they become crisp and golden brown. Take out excess oil with the help of paper towel and garnish.
  • For garnishing you need a pan. Put some oil, green chilies, chopped coriander and mint leaves. Add lemon juice, onion and butter and garnish on or with the kebabs. Serve hot and enjoy.

Shami Kebab Recipe
All you need

  • 500 grams minced meat without fat
  • 1 egg
  • 2 tablespoons split gram, soaked for 2 hours
  • 1 teaspoon each of coriander, cumin, chili and mixed spices powder
  • 1 cinnamon stick
  • 1 inch ginger
  • 1 finely chopped onion
  • 2 cardamoms
  • 3 cloves
  • 10 garlic flakes
  • Salt and pepper to taste, handful of chopped coriander leaves, oil for shallow frying and ½ lemon juice

Let’s start

  • Take a bowl and add minced meat, split gram, whole spices, salt and a cup of water. Mix well to combine.
  • Now take a pan and put minced meat mixture in it and cook until it becomes dry. Let it cool at room temperature.
  • Now take a grinder, and put garlic, ginger, pepper, chili, coriander and cumin powder and the minced meat mixture. Grind to make a fine paste. Then knead it to make dough.
  • Now take a bowl, put mint and coriander leaves, salt, lemon juice and onion. Make small balls of the dough and stuff it with this onion mixture.
  • Take a bowl and beat the egg, dip the meat ball in the egg, and shallow-fry the kebabs till they become crisp and golden brown from both the sides. Serve with coriander and mint chutney or sauce.

Yakhini Pulao Recipe
All you need

  • 500 grams mutton, 1 inch pieces
  • 3 cups mutton stock
  • 1 ½ – 2 cups basmati rice
  • 1 cup yogurt
  • 4 tablespoons ghee
  • 1 tablespoon fennel seeds powder
  • ½ tablespoon dry ginger powder
  • 1 ½ teaspoon caraway seeds
  • ¼ teaspoon green cardamom powder
  • Other spices: salt to taste, pinch of asafetida, 3-4 cloves, 3 green chilies, 2-3 black peppercorns, 1 cinnamon stick, 1 bay leaf

Let’s start

  • Take a bowl and soak rice in 3-4 cups of water for ½ hour. Then drain it, and put aside.
  • Take another bowl and add mutton with salt, fennel, green cardamom and dry ginger powder, cloves, black peppercorns, bay leaf and cinnamon.
  • Leave it for about ½ hour to marinate. Then take a pan and add caraway seeds, asafetida and sauté for few seconds. Then add marinated mutton and sauté it for 2-3 minutes.
  • Now add salt, green chilies and mutton stock. Bring it to boil, and cook for 10-15 minutes on simmer while stirring it occasionally.
  • Take another bowl and whisk yogurt, and then add to mutton by stirring to make a smooth paste. Now add rice and mix well. Cook on high flame till it comes to boil.
  • Cook on medium heat till pulao is ready. Serve hot with raita, salad, chutney, kebabs, kofta or any other gravy dish.

Haleem Recipe
All you need

  • 1 ½ kg boneless lamb
  • 3 litre lamb stock
  • 500 ml desi ghee
  • 150 grams each of split green gram and fried onion
  • ½ cup broken wheat
  • ¼ cup each of split gram, grated ginger and garlic paste
  • 2 tablespoons green chili paste
  • 2 teaspoons each of turmeric powder and green cardamom
  • ½ teaspoon saffron
  • 5 grams mace
  • 10 cloves
  • 4 bay leaves
  • Salt to taste

Let’s start

  • Take a bowl and wash lentils and broken wheat and soak in water for 2 hours.
  • Now take heavy bottom pan or handi, add ghee, whole spices, clove, bay leaves and green cardamom. When spices starts crackling add garlic paste, grated ginger and cook till it becomes light brown.
  • Now add lamb, powdered spices, turmeric, saffron, green chili paste and cook till it becomes half cooked. Then add fried onion, drained lentils and lamb stock.
  • Add salt and cook till lamb become tender, mixed with lentils and thick in consistency. Check the seasoning, garnish with nuts and serve with pulao, bread of your choice or biryani.

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