ID RECIPES

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DAHI VADA

For every Muslim, Id is the festival of breaking of the fast that has been observed for about 40 days or so. Food is an integral part of this celebration. On this day special food which is not regularly eaten is prepared. Meat is the ultimate dish with beef ruling the roost.

All kinds of non-vegetarian dishes like kebabs, Rolls, Biryani, korma ,etc are prepared. In India. It is a feast for the Muslims around the country. Sweet dishes like gulab jamun are also not to be missed on this occasion. People pray to God Allah and then indulge in fun, feasting and enjoyment. Friends and relatives throng together in huge numbers on this occasion. They also make it a point to share their dishes with the poor and the needy. Here are some of the hand-picked Id recipes for you to feast on.

DAHI VADA

Ingredients

For the Vada:

1 cup urad dal (black gram)
1 tsp cumin seeds
Salt to taste
Oil

For the Dahi:

3 cups curds
1/2 tsp grated ginger
1 green chilly
1 tsp cumin powder
1/2 tsp red chilly powder
Coriander leaves
Salt to taste

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.)

HALEEM

Ingredients

250 gms Mutton.
1 cup Wheat soaked overnight, drained, pounded & husked.
A handful of channa dal, soaked for 1/2 hour.
A handful of moong dal, soaked for 1/2 hour.
A handful of masoor dal, soaked for 1/2 hour.
1 tsp Chili powder.
1/2 tsp Haldi.
2 Onions, sliced and fried crisp.
1 tsp Dhania powder.
2 tsp Ginger-garlic paste.
4 tbsp Ghee.
Salt to taste.

Method

Take a wide mouthed heavy-bottomed vessel and heat 6-8 cups of water in it.
When the water starts to boil put in the drained dal, wheat and mutton along with the ginger garlic paste, dhania powder, haldi, red chili powder and salt.
Cook over slow fire till the mutton is tender then mash the mutton.
To this mixture add the crushed fried onion.
Heat the ghee and pour it over the Haleem.
Sprinkle lemon-juice before serving – serve hot.

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
½ 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 ½" 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.

MROUZIYA

Ingredients

2 pounds lamp chunks
2 cups water
2 teaspoons Ras El Hanout
1/4cup honey
1/4cup olive oil
1/2 cup whole blanched almonds, toasted
1/4 cup raisins

Method

Heat oven to 345 degrees.
Coat the lamb with Ras El Hanout spice. Place spiced lamb in a 5-quart pot with an appropriate lid.
To the pot, add the water, honey and olive oil
Bake in the oven for about 2 hours until the meat tenderizes.
Remove the meat from the pot and keep warm. Remove extra oil.
To the pot, add the raisins. Boil until the raisins are fully cooked and the stew has thickened.
Return the lamp to the stew. Bring back to boil for about 2 minutes.
Decorate with the toasted almonds.
Serve with warm bread, or with cooked Saffron rice, Raisins and Almonds.

MUTTON BIRYANI

Ingredients

500 gm mutton
1 cup onion
1 inch piece ginger
a few flakes garlic
3 tsp coriander powder
3 green chillies
1 tsp chilli powder
1 cup dried coconut
1 tsp poppy seeds
2-3 cloves, cardamom, peppercorns
1 inch stick cinnamon
1 cup curds
salt to taste
3 tbsp fat
2 cups pulao rice
½ cup onion
2-3 cloves
1 inch piece cinnamon
2-3 cardamom
2-3 bay leaf
Salt to taste
5 tbsp fat

Method

Clean and cut meat. Soak in curd.
Roast and powder cloves, cardamom, cinnamon and peppercorns.
Grind together red chillies half the onions, ginger, garlic and green chillies and copra. Heat fat.
Add sliced onions.
Add ground spices and fry.
Add meat. fry well. Add ground poppy seeds.
Add remaining curds and salt and cook gently till meat is tender.
Add powdered spices. Remove from fire.

For the Rice

Slice onions. Heat fat. Fry onions and remove.
Add spices.
When they crackle, add rice and fry for a few minutes longer.
Add salt and double the quantity of hot water.
When rice is cooked and all moisture has evaporated, remove from fire.

For the Biryani

Make a layer of rice in a pan, sprinkle with saffron water, place meat layer over it and again cover with rice.
Serve hot, garnished with fried onions and fried nuts.

MUTTON KORMA

Ingredients

½ kg Boneless mutton.
½ tbsp Jeera.
Onions.(Finely chopped 1 cup)
Poppy seed paste. (½ cup)
Coconut paste. (½ cup)
1 tbsp Ginger paste.
1 tbsp Garlic paste.
Coriander powder 1 tbsp.
Turmeric powder ½ tsp.
Red chili powder ½ 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.

SHAMI KABAB

Ingredients

½ kg minced meat without fat.
2 tbsp chana dal washed and soaked in water for ½ 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 ½ 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.

TABOULI

Ingredients

1/2 cup very fine bulgur
2 bunches parsley
2 medium tomatoes, finely chopped
1 small onion, thoroughly minced
1 teaspoon salt
1 teaspoon dry mint
1/4 cup olive oil
1/4 cup lemon juice

Method

Soak bulgur in enough fresh water for about 15 minutes.
Drain well.
Toss all ingredients in a large cooking bowl and add oil last.
Chill the mixture in the refrigerator.
Serve the mouthwatering dish decorated with lettuce leaves.

TANDOORI CHICKEN

Ingredients

Chicken cut into pieces

Black cloves

3 small

Red dried chilies

Natural yogurt

1/2 pint

Cloves ground crushed garlic

Chili powder

1 1/2

Butter

1/8 cup

Salt

2 tbsp

Red food powder for coloring

1/2

Ground ginger

1 tbsp

Method

The cloves and dried chilies are to be roasted, ground and set aside.
Mix the yogurt, salt, food coloring, ground ginger, garlic, and chili powder and the ground ingredients are to be thoroughly mixed.
Place the chicken pieces in a dish and pour the yogurt over. Leave to marinate.
Smear a large piece of foil with butter.
Arrange the chicken on the foil with the marinated mixture and dot the butter on top.
Fold the foil around the chicken and seal and bake for about 45 minutes or until done.
Serve immediately with lemon wedges and green chilies.

ALMOND ICE CREAM

Ingredients

Blanched almonds

1 lb

Heavy cream

1 pint

Rose essence

4 tbsp

Whole milk

6 pints

Sugar

1 lb

Method

The almonds are to be placed in a large bowl ,covered with cold water and set aside.
Set aside 1/2 pint of the milk. Boil the rest of the milk in a large non stick saucepan.
Simmer until the milk is reduced by half. Stir from time to time.Drain the almonds .
After grinding them them roughly mix it together with the 1/2 pint of milk set aside.
Add almond mixture and sugar to the hot milk and continue stirring on low heat for approximately 20-30 minutes.
Allow the mixture to cool to room temperature.
Place in the refrigerator until well chilled.
Chop the remaining almonds, but not too finely and stir into the chilled milk mixture.
Add the heavy cream and the rose essence. Stir to mix all the ingredients.
Pour into a freezer safe container and freeze until solid.
Thaw in the refrigerator 20 minutes and serve.

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