Eid-ul-Adha is a day on which Muslims around the world sacrifice cows and goats in remembrance of Abraham’s willingness to sacrifice his son for God. It is the second most important festival in the Muslim calendar. Eid usually starts with Muslims going to the Mosque for prayers, dressed in their best clothes, and thanking Allah for all the blessings they have received. After praying namaz all Muslims gather in ground to slaughter their animals, to eat meat they store it or give it to whomsoever he wishes, poor or rich.
Here are special dishes of Eid-ul-Azha:
1. Bar BQ Achari Boti
First heat oil ,add ginger garlic paste, green chillies, onions seeds, fenugreek seeds, fennel seeds, crushed red pepper and green cardamom for 2 minutes.Then add salt, chilli powder, roasted cumin powder, all spices, pinch of yellow color, black pepper, vinegar, yogurt, cream and mango achaar masala, mix it properly.Marinate chicken cubes in this masala for 2 hours.Put chicken onskewers and BBQ or bake.
2. Mutton Pepper Roast
Make pasanday of ½ kg mutton and hammer it. Add in 1 cup yogurt, 1 tbsp ginger garlic paste, ½ cup white vinegar and 2 lemon juice. put them in the frying pan and cook till its water dries.add in 3 tbsp oil, 1 tbsp crushed black pepper and 4 chopped green chilies. Simmer it.in the end, serve it with lemon juice.
3. Beef With Fried Rice
Cut 300 gm beef undercut into thin long slices, then shallow fry the beef juliennes and keep aside.Boil 300 gm rice and strainer. Keep the boiled rice aside to cool.Heat ½ cup oil in a wok, add 4 – 5 cloves of chopped garlic, sauté till golden brown.Now add 2 beaten eggs, 1 chopped spring onion, 1 chopped capsicum and 1 chopped carrot. Mix well and sauté for a few minutes.Then add fried beef and boiled rice, fry for 1 – 2 minutes and toss very well.Lastly add 2 tbsp Worchester sauce, salt to taste, ½ tsp black pepper powder, 1 tsp Chinese salt and ½ tsp sugar.Mix well and dish it out, serve hot.
4. Mutton Chilly Fry
Wash the meat and cut into small pieces .Slice onions finely into long pieces.On other side cut garlic and ginger into fine pieces. Heat 1 tsp ghee/oil on a pan and roast dry red chillies to dark color .Fry ginger, garlic and coriander seeds with little ghee separately or in the same pan putting roasted chillies in separate container. In a large pan fry the onions with remaining ghee till golden brown or little crisp. Put some onions aside for garnishing.Now add cardamoms, cloves and cinnamon and let it fry for one more minute. Put the mutton, 1 tsp turmeric powder and salt. Cover the pan with a lid.Mutton chilly fry is ready. Just before serving add little lemon juice and garnish with coriander leaves.
Cut the meat into 5 cm (2”) cubes.Grind the coconut to make paste.Combine all ingredients except the oil.Mix well and marinate for one hour.Heat the oil in a saucepan, add the meat, stir, cover and bring to a boil.Simmer over a low heat until meat is tender.If meat is not tender add water as necessary and cook further as requiredKeep over a very low heat for about an hour or till oil separates.Serve hot with luchi, parata or pullao.
6. Paprika Steak Sandwiches
To make the paprika mayonnaise, place the egg yolk, garlic, lemon juice, tomato sauce, mustard and paprika in the bowl of a food processor and process until combined. With the motor running, gradually add the oil in a thin, steady stream until mixture is thick and pale. Add the steaks to the preheated grill and cook for 1-2 minutes each side for medium, or until cooked to your liking.
7. Sultana Kabab
Blend together the eggs, flour, bread-crumbs, milk and a little salt. Prick the chicken all over with the help of a fork. Grind the onion, ginger, green chillies, garlic and coriander leaves to a very smooth paste.. Now steam-cook the chicken till tender. Mix together the curd, tomato puree, saffron and a little salt, rubbing thick into the steamed chicken. Set aside for 15 minutes, then take the chicken out of the marinade and roll well in crumbs. Set aside once again for 15 minutes. Blanch and grind the almonds. Now cover the chicken nicely with the prepared egg batter and deep fry 111 over a slow fire till golden-brown. Drain, cool, and cover the entire chicken with pieces of silver or gold foil. Heat the curd mixture and put in the cream and almonds and cook till the mixture turns thick. Remove from fire and sprinkle a few chopped pistachios on top.
8. Chapli Kabab
Mix all the ingredients in the mince and knead the mixture well. Leave aside for 15 – 20 min. Now takes approximately 1 ¼ tbsp of meat mixture in your hand. Place it in the center of your palm.Roll it to form a smooth ball. Flatten the ball by pressing firmly between your palms. These kebabs are a little bigger in size than the usual ones. Heat oil in a frying pan.When it becomes hot lower the heat and fry the kebabs in it, serve hot.
9. White Masala Biryani
In a pan put all together water, bay leaf, dried ginger, fennel seeds, cinnamon, black cardamom, mint leaves, garlic cloves and cook for 20 minutes. Now add potatoes, yogurt, tomatoes slice and brown onion, boil rice with salt till half done. Strain and reserve ½ cup water of the rice. In a pan spread mutton mixture cover with boil rice. Heat oil and pour on top of rice. Simmer for 15 minutes on low flame, delicious white masala biryani is ready to be served.