RECIPE FOR ACHAR GOSHT Title: Achar Gosht Category: Bakra Eid Recipes Instructions: Cooking time : 25 minutes

Serves 4-6 Ingredients: 1 Kg Mutton 1 Kg Yogurt 2 tbsp Kalvanji 4 - 5 Onions 4-5 tbsp Ghee/Oil a pinch of Haldi 1 tsp White Zeera Salt , Red Chilli Powder to tatse some fresh dhania (Coriander leaves) Method: 1. Cut onion in slices. 2. Fry onion in Oil/Ghee till light brown. 3. Put in Yogurt and Meat and let it simmer on medium heat till meat become tender. 4. Put in salt, kalwanji, chili, and haldi. 5. Cook for sometime on high heat 6. Sprinkle Fresh dhania. 7. Serve with Nan.

RECIPE FOR BALTI BEEF Title: Balti Beef Category: Bakra Eid Recipes Instructions: Ingredients: 1 1/2 fillet steak, cut into thick strips 1 red pepper 1 green pepper 1 Tablespoon Oil 1 teaspoon Cumin seeds 1/2 teaspoon Fennel seeds 1 Onion, cut into thick wedges 1 Garlic clove, crushed 1 inch piece of Ginger, finely chopped 1 red chili, finely chopped 1 Tablespoon Curry paste 1/2 teaspoon salt Method: Cut the red and green peppers into about 1 inch chunks. Heat the oil in a non-stick frying pan and fry the cumin and fennel seeds for about 2 minutes or until they begin to splutter. Add the onion, garlic, ginger, and chilli, and fry for a further 5 minutes. Add the curry paste and salt and fry for a further 3-4 minutes. Add the peppers and stir-fry for about 5 minutes. Stir in the beef strips and continue to fry for 10-12 minutes or until the meat is tender. Serve with warm naan bread

RECIPE FOR BEEF OR MUTTON TEHARI Title: Beef Or Mutton Tehari Category: Bakra Eid Recipes Instructions: Ground lean meat - 500 gms Onion - 1, large, sliced Oil - 5 table spoon Green Chilies - 4, slit in middle Red chili powder - 3 tsp Salt - 2 tbsp Garam Masala - 1 tsp Yogurt - 4 table spoon Green Cardamoms -4 Cinnamon sticks - 2 Black Cumin/Shahi Zeera - 1 tsp Water - 5 cups Rice - 4 cups Coriander leaves - 2 table spoon Preheat the oven to 350 F. Wash and soak the rice in water sufficient enough to remain 5 cms above the level of rice. Wash ground meat along with sliced onions well and drain the water completely. In a pressure cooker at medium heat, add three table spoons oil and green chilies. Let them splutter. Add the drained onions and ground meat and also add red chili powder, 2 tsp salt, garam masala and stir well and let it cook for 10 minutes. Add a cup of water to it and cover the lid. Simmer and let it pressure cook for 20 minutes. Later open the lid and adjust the heat to medium and cook the meat mixture well till the water dries up. In another heavy bottom sauce pan, at medium heat, with high walls, add remaining oil and the ginger garlic paste. Fry till golden brown. Whisk the yoghurt and add to the sauce pan. Also add cardamom and cinnamon sticks, salt, black cumin. Let it boil once. Add the water and let the mixture boil. Adjust the heat to medium high. As soon as it begins to boil well, add rice and mix well. Be careful not to break the rice grains. As the water dries to half the quantity, add the ground meat mixture and mix well. Let it cook till very little water remains. Transfer the mixture to an oven proof dish and cover it well with an aluminum foil and keep it in the oven for 12-15 minutes till a nice steam has been formed. Garnish with fresh coriander leaves and serve hot.

RECIPE FOR BEEF PIE RECIPE Title: Beef Pie Recipe Category: Bakra Eid Recipes Instructions: Ingredients 1 pound ground beef 5 potatoes, diced 1 small onion, diced 1 cup cheddar cheese, shredded 1 can creamed corn Butter Pepper Salt Method Boil potatoes until they become tender.Drain and mash them. Add salt and pepper to taste. Preheat the oven to 350F. Add ground beef and onion to skillet until the color of the beef changes to brown. Drain, and then transfer to casserole dish and spread evenly. Spread the canned corn on top of the beef and potatoes over corn. Spread cheese and butter over potatoes. Bake for 30 minutes.

RECIPE FOR BEEF STUFFED PEPPERS RECIPE

Title: Beef Stuffed Peppers Recipe Category: Bakra Eid Recipes Instructions: Ingredients 1 pound ground beef 3/4 cup chopped onion 4 medium green, red or yellow bell peppers 3 tablespoons ketchup 1/4 cup uncooked regular white rice 1/2 teaspoon dried oregano 1/4 teaspoon pepper 1/2 teaspoon salt Sauce 1 can (14-1/2 ounces) Italian-style stewed tomatoes, undrained 1/2 teaspoon dried oregano 1 tablespoon ketchup Method Heat oven to 350F. Cut tops off bell peppers and remove seeds. Combine ground beef, rice, onion, 3 tablespoons ketchup,1/2 teaspoon oregano, salt and pepper in large bowl, mixing lightly but thoroughly. Spoon into peppers; stand peppers in 8 x 8-inch baking dish. Combine all the sauce ingredients and pour over peppers. Cover dish tightly with aluminum foil. Bake in 350F oven 1-1/2 hours to medium (160F) doneness, until beef is no more pink in center and the juices show no pink color.

RECIPE FOR BHUNA GHOST Title: Bhuna Ghost Category: Bakra Eid Recipes Instructions: Ingredients: 1 lb lamb meat(or veal) with bones 1 big yellow onion - sliced thinly 1 tbsp ginger paste

1 tbsp garlic paste 1 tsp red chilli powder 1/2 tsp turmeric powder 2 tsp coriander powder 1 tsp salt(or to taste) 1/2 cup water 3 tbsp vegetable oil[/font] Procedure: Heat oil in a pressure cooker. Add sliced onions and saute till golden brown, about 5-7 minutes. Add meat and mix. Add the rest of the masalas and saute for a minute. Add water and cover the lid of cooker. Pressure cook for 25 minutes or till its done. Remove from heat and let the pressure release. Take off the lid and take it back on heat. Fry till the water is absorbed and the oil separates. Serve with rice and dal.

RECIPE FOR BIRYANI SPECIAL Title: Biryani Special Category: Bakra Eid Recipes Instructions: 500 gms Basmati Rice. 1kg Mutton (cut into small pieces). 2 tsp. Garam Masala. 6 Red chilies. 7 Cashewnuts. Onions.(A handful, sliced fine and fried till crisp) 5 Lavang (Cloves) 2 Dalchini (Cinnamon Sticks) 2 pieces Elaichi.(cardamom) 3 Green chilies. 6 Kothmir, (chopped Fresh coriander) 1 small bunch Pudina chopped. Ginger Garlic paste. 3 tsp. Saffron. (dissolved in cup milk) Curd beaten 1 cup. Juice of 2 Limes. 4 boiled eggs. Ghee /Oil 5 tbsp. Salt to taste. Directions: Grind the chilies and Cashewnuts into a fine paste. Mix the mutton pieces with the ginger-garlic paste and beaten curd and Keep aside. Heat four tablespoons ghee or oil and fry the chili paste. To this add the mutton, of the fried onion, 1tsp garam masala and salt to taste. When the ghee separates from the mixture, add one and a half cups warm water and pressure cook till tender. Take a wide mouthed vessel, fry the whole spices in 1 tbsp. ghee/oil. Add the rice and fry a little, add green chilies and salt to taste and enough water for the rice to cook. When the rice is cooked, spread it on a plate and remove the spices (sabut masala). Make a mixture* of the chopped Kothmir, Pudina, garam masala and fried onion and keep aside. Take another wide mouthed vessel (a thick bottomed one) and line it with ghee, spread a layer of rice in it and cover it with half the mutton. Sprinkle half of the Pudina mixture* and juice of a lime. Put a layer of rice followed by a mutton layer and finish with a final layer of rice. Sprinkle the rice with saffron milk and some ghee. Cover tightly and cook for twenty minutes over slow fire. Serve hot. Mutton Korma kg Boneless mutton. tbsp Jeera. Onions.(Finely chopped 1 cup) Poppy seed paste. ( cup) Coconut paste. ( cup) 1 tbsp Ginger paste. 1 tbsp Garlic paste. Coriander powder 1 tbsp. Turmeric powder tsp.

Red chili powder tsp. Bay leaves 2 nos. Cloves 6-8 nos. Green elaichi 6-8 nos. Cinnamon sticks A few. Nutmeg powder A little. Oil 4 tbsp. Salt to taste. Directions: Roast (dry) the cloves, elaichi, nutmeg powder, jeera and cinnamon sticks and then grind to a fine paste. Heat some oil in a saucepan, add bay leaves and chopped onions and saute. When the onion browns add the ginger and garlic paste. Put in the boneless mutton and stir, mix in the ground masala, turmeric and red chili powder. Pour some water, sprinkle salt to taste and boil till the mutton is tender. Finally add in the poppy seeds paste along with the coconut paste and roasted coriander powder. Boil for another 10 minutes. Serve hot, garnished with coconut paste. Kofta For the Gravy: 3 onions finely chopped. 3 tomatoes. 2 tsp chili powder. 2 tsp coriander powder. tsp turmeric powder. 1 tsp ginger garlic paste. 1 tsp cummin paste. 1 tbsp finely chopped coriander leaves. 5- tbsp oil. 3 cloves. 2 cardamoms. 2 Bay leaves. 4-5 green chilies finely chopped. For the Koftas: kg mutton minced. 1 egg. 3 tbsp finely chopped coriander leaves. tsp cummin seeds. tsp red chili powder. tsp coriander powder. Salt to taste. Directions: To make koftas After washing the mince, squeeze out the water and mix it with all the other ingredients for koftas, make medium sized balls of this mixture and deep-fry them. Keep aside For the gravy Fry the chopped green chilies and onion along with the cummin seeds, bay leaves and the ginger garlic paste until golden brown. To this add the ground tomatoes, cardamom, cloves, salt and other ground spices, fry on a low flame. Put the koftas in the gravy and cook till the koftas leave water and add water only if required. Serve hot garnished with coriander leaves.

RECIPE FOR BRAIN MASALA Title: Brain Masala Category: Bakra Eid Recipes Instructions: Ingredients: 6 brains lamb 1 teaspoon Mustard powder 2 Tablespoon Garam Masala 1 teaspoon Red Chili powder

2 Green Chilies, finely chopped 3 teaspoon Ginger, chopped I medium Onion, finely chopped. 1 teaspoon Salt or to your taste 2 small Tomatoes, finely chopped 4 Tablespoons cooking Oil 3 teaspoons fresh Coriander, finely chopped. Water to boil brain Method: Bring water to boil, add mustard powder and brain. Boil for 5 minutes. Remove brain from water. Drain water. Heat Oil. Add onions. Once onions are golden brown add 1 chopped tomato. Cook for few minutes and then add garam masala, red chilies, 1 tsp. chopped ginger and salt. Cook till all forms into a gravy or paste. Add a little amount of water to avoid burning. Once the gravy is ready, add brain. Stir while cooking to break brain into small pieces. Cook for about 5 minutes. Add balance of tomato, ginger, green chilies and Coriander. Cook for about 3 minutes. Brain masala is ready to serve. Serve hot with Naan or Roti.

RECIPE FOR HANDI KEBAB Title: Handi Kebab Category: Bakra Eid Recipes Instructions: Handi Kebab is a popular Mughlai recipe. Ingredients: 500 gms Mutton 1 Ginger 2 Garlic hopped 3 Onions (medium) 1/2 Cup raw papaya - or any meat tenderizer 1 tsp White pepper 1 tsp Coriander seed - roasted (sookha dhaniya pissa aur bhunna hua) 1/2 tsp Red chilli powder 1/2 Cup oil Fresh coriander leaves Cooking Instructions: Grind ginger, garlic and papaya to make a paste. Chop the onions. Mix ginger garlic paste, papaya paste, white pepper, roasted coriander and red chilli powder. Marinate the mutton in this mixture for a night. Heat the oil and fry chopped onions till they turn golden brown. Add marinated mutton and water. Put it over the heat till it gets cooked. Adorn with fresh coriander leaves.

http://www.foodsmela.com/29965-recipe-Handi-Kebab.html
RECIPE FOR MUTTON KORMA Title: Mutton Korma Category: Bakra Eid Recipes Instructions: Ingredients 2 kg Boneless mutton. 2tbsp cumin. Coconut paste. ( cup) 1 tbsp Ginger paste. 1 tbsp Garlic paste.

Onions. (Finely chopped 1 cup) Poppy seed paste. ( cup) Coriander powder 1 tbsp. Red chili powder tsp. Turmeric powder tsp.Bay leaves 2 nos. Cloves 6-8 nos. Nutmeg powder A little. Green elaichi 6-8 nos. Cinnamon sticks A few. Oil 4 tbsp. Salt to taste.

RECIPE FOR MUTTON KORMA Title: Mutton Korma Category: Bakra Eid Recipes Instructions: Ingredients 2 kg Boneless mutton. 2tbsp cumin. Coconut paste. ( cup) 1 tbsp Ginger paste. 1 tbsp Garlic paste. Onions. (Finely chopped 1 cup) Poppy seed paste. ( cup) Coriander powder 1 tbsp. Red chili powder tsp. Turmeric powder tsp.Bay leaves 2 nos. Cloves 6-8 nos. Nutmeg powder A little. Green elaichi 6-8 nos. Cinnamon sticks A few. Oil 4 tbsp. Salt to taste. Method : Dry cloves,elaichi,,jeera ,cinnamon sticks and nutmeg powder are to be roasted and then ground to a fine paste. Heat some oil in a saucepan, add bay leaves and chopped onions and saut. When the color of the onion changes to brown, ginger and the garlic paste needs to be added. Put in the boneless mutton and stir, mix in the ground masala, turmeric and red chili powder. Pour some water, add salt to taste and boil till the mutton becomes tender. Add the paste of poppy seeds, coconut paste along with the roasted coriander powder. Boil for another ten minutes. Garnish with coconut paste and serve hot.

RECIPE FOR MUTTON KORMA 3 Title: Mutton Korma 3 Category: Bakra Eid Recipes Instructions: Ingredients kg Boneless mutton. tbsp Jeera. Onions.(Finely chopped 1 cup) Poppy seed paste. ( cup) Coconut paste. ( cup) 1 tbsp Ginger paste. 1 tbsp Garlic paste. Coriander powder 1 tbsp. Turmeric powder tsp. Red chili powder tsp.

Bay leaves 2 nos. Cloves 6-8 nos. Green elaichi 6-8 nos. Cinnamon sticks A few. Nutmeg powder A little. Oil 4 tbsp. Salt to taste. Method Roast (dry) the cloves, elaichi, nutmeg powder, jeera and cinnamon sticks and then grind to a fine paste. Heat some oil in a saucepan, add bay leaves and chopped onions and saute. When the onion browns add the ginger and garlic paste. Put in the boneless mutton and stir, mix in the ground masala, turmeric and red chili powder. Pour some water, sprinkle salt to taste and boil till the mutton is tender. Finally add in the poppy seeds paste along with the coconut paste and roasted coriander powder. Boil for another 10 minutes. Serve hot, garnished with coconut paste.

RECIPE FOR MUTTON STEW Title: Mutton Stew Category: Bakra Eid Recipes Instructions: Ingredients: 2 lbs. Mutton 2 medium Onions 2 large Potatoes 5 Green Chilies, chopped 10 cloves Garlic 1 Tablespoon Ginger, chopped 1/2 Tablespoon Fennel seeds 1 Tablespoon Pepper, powdered 1/2 cup coconut milk 4 green Cardamoms, chopped Few Curry leaves 3 inches Cinnamon stick 1 Tablespoon Vinegar 2 Tablespoons refined Flour 1/2 cup cooking Oil Salt to taste Method: Peel and chop the onions into thin slices. Peel and chop the potatoes. Heat oil in a pan, add all the spices and masalas and saut\' for 3-4 minutes. When done, remove and keep aside. In the same oil, add flour and saut\' for 3-4 minutes. Add the meat and saut\' for another 5 minutes. Add vinegar, salt, pepper and milk. Cover and cook on a low flame, stirring occasionally, till the meat is half done. Add the potatoes and the fried masala. Check for salt. Add little water if necessary. Cover and simmer till the gravy has reduced to half. Add the thick coconut milk and simmer for 5 minutes. Do not boil. Serve hot with rice.

RECIPE FOR PERSIAN KEBABS Title: Persian Kebabs Category: Bakra Eid Recipes Instructions: Ingredients: 1 lb. lean lamb or beef fillet 2-3 Saffron strands 1 large Onion, grated 4-6 Tomatoes, halved 1 Tablespoon butter, melted

Method: Place meat on chopping board. Using a sharp knife remove any excess fat from the meat and cut the meat into strips, approximately 1/2 inch thick and 1 1/2 inch long. Soak the saffron in 1 Tablespoon boiling water, pour into a small bowl and mix with the grated onion. Add to the meat and stir a few times so that the meat is coated thoroughly. Cover loosely with clear film and leave to marinate overnight in the fridge. Season the meat with salt and pepper, and then thread on to flat skewers, aligning the strips in neat rows. Thread the tomatoes on two separate skewers. Grill the kebabs and tomatoes, over hot charcoal for 10-12 minutes, basting with butter and turning occasionally. Serve with rice

RECIPE FOR SHIKAMPURI KEBAB Title: Shikampuri Kebab Category: Bakra Eid Recipes Instructions: Ingredients Mutton pieces (from the leg) 1/2 kg, Chana dal (split gram)1/3 cup, Green chillies, whole 3-4 or to taste, Ginger-garlic paste 1 tablespoon, Chilli powder 2 teaspoons or to taste, Black cardamom 4, Bay leaves 4, Cinnamon sticks 4, Cloves 6, Salt to taste, Yoghurt 1/2 cup, Garam masala (mixed spices) powder 1-1/2 teaspoons, Green chillies, finely chopped 2-3, Fresh coriander leaves, finely chopped 1/3 cup, Fresh mint leaves, finely chopped 2 tablespoons, Fresh cream or hung yoghurt 1/2 kg, Lime juice 3 or 4 tablespoons, Eggs, lightly beaten 2, Oil or ghee(clarified milk) to fry. Method Place cream or hung yoghurt in the refrigerator overnight or until firm. Put the meat along with the spices ,covered with water, into a pot. Boil until the meat is tender and make sure that all the water has evaporated. Remove from the pot and discard the chillies and whole spices. The meat needs to be ground into a fine paste without adding water. Add the yoghurt, garam masala(mixed spices) powder, coriander leaves, mint leaves and lime juice to the ground meat and mix well. Divide the meat mixture into equal parts. Take a portion of the paste and roll it into a ball between your palms. Flatten slightly and make an indentation in the centre of the meat which is to be filled with a spoonful of the cream or yoghurt.Fold the ground paste over to seal. All the kebabs are to be made in this way and dipped in beaten egg. Shake off any excess .They are to be fried in hot clarified milk or oil until the color changes into a golden brown.

RECIPE FOR SPRING FIRED BEEF Title: Spring Fired Beef Category: Beef Instructions: Ingredients:

1Kg beef (small pieces) 2tsp Chinese salt 1/2 tsp. salt 1 tsp. black pepper 4 tsp. Soya sauce 1 cup corn flour 2 ounces ginger (small pieces) 1 cup green chilies 3 cup Habib Cooking oil -------------------------------------------------------------------------------Preparation: Marinate the beef with salt, black pepper, Chinese salt, Soya sauce. Then add corn flour to it, then add ginger to it and put all the mixture for 8 hours. After 8hours take the oil in a sauce pan and heat it, then put the marinated beef in it. Fry it until golden brown and crispy. Add green chilies to it and cook it for 1 min. Preparation Time: 8 hours Cooking Time: 20 minutes Serves: 4 5 persons

RECIPE FOR BADAMI GHOSHT Title: Badami Ghosht Category: Eid Recipes Instructions: Ingredients: 5 Tablespoon vegetable oil 2 Cinnamon sticks 6 garlic cloves 1 Tablespoon cardamom seeds 1 large onion chopped 2 garlic cloves ,crushed 1 1/2 inch fresh ginger, peeled and chopped 1 1/2 lb lean lamb, cubed 1 1/4 cup yogurt (plain) 1 tsp saffron threads, soaked in 2 T ablespoon boiling water 1/2 tsp chili powder 1/2 cup ground almonds 1 tsp salt 1 1/2 cup coconut milk 2 dried red chellies Method: Heat oil in a heavy saucepan. Add cinnamon, cloves and cardamom and fry for 1 minute. Add onion, saut until soft, stirring occasionally. Add garlic and ginger and fry for 3 minutes, stirring frequently. Add lamb cubes and fry until brown, about 5 minutes. Whisk yogurt, saffron mixture, salt and chili powder together and add to lamb cubes. Cook for 5 minutes. Grind almonds with enough water to form a thick paste. Add paste and whole chilies to lamb cubes, stir well to mix paste with gravy. Simmer for 5 minutes over low heat. Add coconut milk, reduce heat to low, cover and simmer for 35-40 minutes or until lamb is cooked through and tender. Uncover the pan for the last 10 minutes of cooking. Transfer to a warmed dish and serve at once.

RECIPE FOR BADAMI PHIRNI Title: Badami Phirni Category: Eid Recipes Instructions: Ingredients: 2 Cups milk 2 tbsp. Rice 3 tbsp. Sugar 1/4th Cup blanched almonds (sliced) 1 tsp. Green cardamom (crushed) 1/2 tsp Kewra essence Silver or gold foil paper (varak) Method: Soak rice in water for few hours, then drain water and grind rice into a smooth paste. In a non-stick saucepan bring milk. Over a moderatly low heat add rice, sugar and cardamom and stir constantly till milk turns thick. Remove from heat and add almonds. Put in serving bowl and chill. Garnish with silver or gold foil paper (varak) and serve.

RECIPE FOR DAHI VADA Title: Dahi Vada Category: Eid Recipes Instructions: Indian Cooking Recipe : Dahi Vada Method : Curds are required at the rate of cup per 4 to 5 vadais. To the curds add minced ginger, chopped green chillies and salt, according to taste. Soak black gram bondas or masal vadais in it, when cool. Season with mustard and curry leaves in oil. Keep aside and serve after an hour. If thayir vadais are required immediately, dip the hot masal vadais/ black gram bondas in cold water first, take them out in 2 minutes and then drop into curds, previously seasoned as above. (Don\'t drop bondas/vadais in curds, when they are hot.)

RECIPE FOR KOFTA CURRY Title: Kofta Curry Category: Eid Recipes Instructions: Indian Cooking Recipe : Kofta Curry Ingredients : 300 gm minced meat 1 egg 3 slices of bread 2 green chillies (chopped) 1 tsp garam masala powder salt to taste

For gravy : 1 tsp cumin seeds powder 1 tbsp coriander powder 1 tsp red chilli paste 1 onion (chopped) 2 tomatoes (chopped) 3 tbsp oil cup thick coconut milk For garnishing : Coriander leaves (chopped) Method : Soak the bread slices in water for a minute and then squeeze out all the water. Add this to the minced meat together with salt to taste, green chillies and the garam masala powder. Beat the egg and add this to the mince mixture as well. Mix well. Divide into different portions and shape into \" size balls. Heat the oil in a kadhai and fry the onion till it is translucent. Add the tomatoes and fry for another 2-3 minutes. Mix all the spices in half a cup water to form a spice mixture. Add this spice mixture to the onion and tomatoes. Lower the heat and add 2 cups of water. Bring the gravy to the boil and slowly add the koftas a few at a time. Allow the koftas to simmer in the gravy for at least 5-6 minutes or until they are set and cooked. When the curry is ready, mix in the coconut milk and cook for another minute. Serve hot garnished with coriander leaves.

RECIPE FOR MALAIWALI MURGH Title: Malaiwali Murgh Category: Eid Recipes Instructions: Sprinkle chicken with: 1/2 t salt 1 t ground cumin 1/2 t ground coriander 1/4 t ground turmeric 1/4 t cayenne some black pepper Set aside for about an hour in a covered dish. Put it in the fridge, obv. Hash: 6-7 cloves garlic 1 philadelphia inch ginger in a blender till smooth. Add about 1/2 C water to facilitate this. Or use a hammer. Brown about 3lb chicken in hot oil till - um - brown. Set aside till they\'re all done. Hack up one onion (this is humor) and brown it in the above oil till very dark gold. Add that garlic/ginger paste till the water evaporates and you start to see oil again. Add some spices: 1 t ground cumin 1 t ground coriander 1/4 t turmeric 1/4 t cayenne Stir and fry for about half a minute. Add 2 medium peeled, chopped tomatoes. I use a can of them, and whirl them in the blender till they are smoosh.

Turn the heat down to simmer and cook this whole mess for 3-4 minutes, stir in: 4 TBSP plain yogurt Stir this in one T at a time, making sure it\'s all mixed in before adding more. Otherwise it curdles. Then add: 1 C water Any juice that oozed out of the chicken 1 t salt the chicken Bring to a boil and cook, covered, till the meat falls off the bones. Uncover, add: 1 t garam masala 6 TBSP whipping cream Mix well, then cook uncovered till the sauce is reduced and thickish. There is alot of goop on the bottom of the pan, stir this up as best you can without slobber.

RECIPE FOR MUTTON BIRYANI Title: Mutton Biryani Category: Eid Recipes Instructions: Ingredients: 500 gms Basmati Rice. 1kg Mutton (cut into small pieces). 2 tsp. Garam Masala. 6 Red chilies. 7 Cashewnuts. Onions.(A handful, sliced fine and fried till crisp) 5 Lavang (Cloves) 2 Dalchini (Cinnamon Sticks) 2 pieces Elaichi.(cardamom) 3 Green chilies. 6 Kothmir, (chopped Fresh coriander) 1 small bunch Pudina chopped. Ginger Garlic paste. 3 tsp. Saffron. (dissolved in cup milk) Curd beaten 1 cup. Juice of 2 Limes. 4 boiled eggs. Ghee /Oil 5 tbsp. Salt to taste. Method Grind the chilies and Cashewnuts into a fine paste. Mix the mutton pieces with the ginger-garlic paste and beaten curd and Keep aside. Heat four tablespoons ghee or oil and fry the chili paste. To this add the mutton, of the fried onion, 1tsp garam masala and salt to taste. When the ghee separates from the mixture, add one and a half cups warm water and pressure cook till tender. Take a wide mouthed vessel, fry the whole spices in 1 tbsp. ghee/oil. Add the rice and fry a little, add green chilies and salt to taste and enough water for the rice to cook. When the rice is cooked, spread it on a plate and remove the spices (sabut masala). Make a mixture* of the chopped Kothmir, Pudina, garam masala and fried onion and keep aside. Take another wide mouthed vessel (a thick bottomed one) and line it with ghee, spread a layer of rice in it and cover it with half the mutton. Sprinkle half of the Pudina mixture* and juice of a lime. Put a layer of rice followed by a mutton layer and finish with a final layer of rice. Sprinkle the rice with saffron milk and some ghee. Cover tightly and cook for twenty minutes over slow fire. Serve hot.

RECIPE FOR MUTTON KORMA Title: Mutton Korma

Category: Eid Recipes Instructions: Ingredients: kg Boneless mutton. tbsp Jeera. Onions.(Finely chopped 1 cup) Poppy seed paste. ( cup) Coconut paste. ( cup) 1 tbsp Ginger paste. 1 tbsp Garlic paste. Coriander powder 1 tbsp. Turmeric powder tsp. Red chili powder tsp. Bay leaves 2 nos. Cloves 6-8 nos. Green elaichi 6-8 nos. Cinnamon sticks A few. Nutmeg powder A little. Oil 4 tbsp. Salt to taste. Method Roast (dry) the cloves, elaichi, nutmeg powder, jeera and cinnamon sticks and then grind to a fine paste. Heat some oil in a saucepan, add bay leaves and chopped onions and saute. When the onion browns add the ginger and garlic paste. Put in the boneless mutton and stir, mix in the ground masala, turmeric and red chili powder. Pour some water, sprinkle salt to taste and boil till the mutton is tender. Finally add in the poppy seeds paste along with the coconut paste and roasted coriander powder. Boil for another 10 minutes. Serve hot, garnished with coconut paste

RECIPE FOR NAWABI BARYANI Title: Nawabi Baryani Category: Eid Recipes Instructions: Ingredients: 325 gms. Basmati rice 1/2 kg. Mutton, cut in pieces 3 Onions, sliced 1/2 tbsp. Ginger-garlic paste 1 tsp. Garam masala 3 nos. Red chilies 1\" piece Cinnamon 1/2 cup Curd, beaten 3 nos. Green cardamom 5 nos. Pepper 5 nos. Cloves 1/2 tsp. Shahjeera 1/2 tsp. Turmeric powder 1/4 cup milk with Saffron 1 pinch Coriander/Pudina, chopped As required Jardalu (apricots 5 nos.) Dry fruits As required Ghee As required Method: Fry the dry fruits & apricots in 2 tbsps. ghee with a little salt to taste.

Now grind the fried onions and red chilies to a fine paste. Marinate the mutton pieces with curd, ginger-garlic paste, onion paste, turmeric powder and salt. In a pressure cooker heat ghee, add the marinated mutton and pressure cook till done. Heat ghee again in another vessel, add the whole spices, fry for a while and then add the washed rice. Add salt, warm water so that comes 1 inch above the rice and cook till the rice is done. Remove, spread out to cool and remove the whole spices. Now to assemble, apply ghee to a heavy bottomed vessel, add the cooked mutton and sprinkle little garam masala. Cover with a layer of rice, followed by a melted ghee and then the saffron milk. Lastly, add the fried nuts, cover tightly and keep on dum for 15-20 minutes. Mix and serve hot garnished with chopped coriander & pudina.

RECIPE FOR SEVIYAN Title: Seviyan Category: Eid Recipes Instructions: Ingredients 2 Cups of milk 2 tbsp. Of Rice 3 tbsp. Of Sugar 1/4th Cup of blanched almonds (sliced) < 1 tsp. Of Green cardamom (crushed) 1/2 tsp of Kewra essence Silver or gold foil paper (varak) How To Cook: Soak rice in water for few hours, after removing water, grind rice into a smooth paste. In a non-stick saucepan bring milk. Over a moderate low heat add rice, sugar and cardamom and stir constantly till milk turns thick. Now add almonds and put in serving bowl and chill. Garnish with silver or gold foil paper (varak) and serve.

RECIPE FOR SHAMI KABAB Title: Shami Kabab Category: Eid Recipes Instructions: Indian Recipe for Eid : Shami Kabab Ingredients: kg minced meat without fat. 2 tbsp chana dal washed and soaked in water for hr. 1 tsp dhania jeera powder. 1 tsp garam masala. 10 garlic flakes. 2 pieces dalchini. (cinnamon) 3 cloves. 1 piece ginger. 2 elaichi. (cardamom) A pinch of pepper. 1 tsp chili powder.

A handful of Kothmir and chopped pudina.(mint leaves) 1 egg. Juice of a lemon. 1 finely chopped onion. Oil for frying. Salt to taste. Method : Wash and drain the mince and mix the chana dal, whole spices, a cup of water and salt to taste. Cook till dry. Remove from the fire and add ginger, garlic, pepper, chili powder, dhania and jeera powder then grind the mixture into a fine paste and knead into a dough. Add the chopped pudina, kothmir, lime juice and salt to taste. Make lemon sized balls of the dough, flatten the balls and stuff these with a little onion mixture, dip the stuffed kebabs in the beaten eggs and shallow fry till cooked.

RECIPE FOR SUFI MALPUA Title: SUFI MALPUA Category: Eid Recipes Instructions: Ingredients: 1 litre Milk 1/4 cup Maida 1/4 cup Suji Ghee Water Method: Boil the milk till it reduces to its quantity. Roast the rava till light brown. Add to the milk along with maida. There should be no lumps. It should be a smooth pouring consistency. Heat the ghee. Take the batter in a glass. Pour in circular movements into the ghee to form a small pan cake. Turn over. Take care that it does not become crisp and hard. Make a sugar syrup of 1 thread consistency. Dip the malpura\'s in the syrup and lay out on a plate.