ID RECIPES
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.
KHEER-RICE PUDDING
Ingredients
Cooked basmati rice
1 cup
Green cardamom pods crushed
8
Rose essence
2 tbsp
Ground pistachio nuts
2 tbsp
Whole milk
7 1/2 cups
Sugar
12 tbsp
Method
- The rice is to be ground finely and placed in a saucepan with the cardamoms.
- Add 6 3/4 cups of milk and boil over medium heat stirring continuously.
- Add remaining milk and cook over a medium heat until the rice mixture thickens to a creamy consistency.
- Add sugar and the rose water and continue to cook for another 2 minutes.
- Serve chilled, and garnished with nuts.
SHIKAMPURI KEBAB 
Ingredients
Mutton pieces(from the leg)
1/2 kg
Chana dal
1/3 cup
Ginger garlic paste
1 tbsp
Chilli powder
2 tbsp
Black cardamom
4
Bay leaves
4
Cinnamon sticks
4
Cloves
6
Salt to taste
Yoghurt
1/2 cup
Garam masala powder
1-1/2 tbsp
Green chillies finely chopped
2-3
Fresh corainder leaves finely chopped
1/3 cup
Fresh mint leaves finely chopped
2 tbsp
Fresh cream or hung yoghurt
1/2 kg
Lime juice
3 or 4 tbsp
Eggs lightly beaten
2
Oil or ghee 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.
CHICKEN KORMA
Ingredients
Corn oil
3 tbsp
Chicken (cut into pieces)
1
Garam masala
1 tbsp
Chili powder
1/2 tbsp
Green chilies
2
Tomatoes
3 large
Red onions
2 large
Ginger paste
2 tbsp
Garlic paste
2 tbsp
Pepper corns (black)
5
Black cardamom pods
2
Salt
2 tbsp
Natural yogurt
2 tbsp
Lemon juice
1 tbsp
Method
- The oil needs to be heated in a large heavy bottomed pan.
- Saute the finely sliced onions until the color changes to golden brown.
- Add the ginger, garlic, chili, mixed spices, salt, cardamom, and peppercorns and mix well.
- Chop the tomatoes, and add them to the mixture.
- Stir well for two to three minutes.
- Add the chicken and fry on high heat and coat the chicken mixture with the spices.
- Reduce heat to low and cover. Let the chicken cook for 25 minutes.
- Add yogurt, lemon juice and chilies.
- Let cook on low heat for another 20 minutes. Serve
BEEF PIE
Ingredients
Ground beef
1 pound
Potatoes diced
5
Small onion diced
1
Cheddar cheese shredded
1 cup
Creamed corn
1 can
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.
BEEF STUFFED PEPPERS
Ingredients
Ground beef
1 pound
Chopped onion
3/4 cup
Green , red or yellow bell peppers
4 medium
Ketchup
3 tbsp
Uncooked regular white rice
1/4 cup
Dried oregano
1/2 tbsp
Pepper
1/4 tbsp
Salt
1/2 tbsp
Sauce
Italian style stewed tomatoes undrained
1 can
Method
- Heat oven to 350°F. 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 350°F oven 1-1/2 hours to medium (160°F) doneness, until beef is no more pink in center and the juices show no pink color
BEEFY HARVEST SOUP
Ingredients
Ground beef
1 pound
Water
4 cups
Frozen mixed vegetables
1 1/2 cups
Italian style stewed tomatoes undrained
1 can
Uncooked large elbow macaroni
1 cup
Instant beef bouillon granules
4 tbsp
Smoked beef sausage cut into 1/2 inch slices
6 ounces
Salt and pepper
Method
- Brown ground beef in large nonstick skillet over medium heat for 8 to 10 minutes or until the beef is no more pink and can be broken up into 3/4-inch crumbles.
- Remove from skillet with slotted spoon.
- Meanwhile combine water, mixed vegetables, tomatoes and bouillon granules in a large saucepan and bring to a boil.
- Stir in macaroni and beef. Boil again.
- Reduce heat; simmer, uncovered, 8 minutes. Stir occasionally.
- Stir in sausage; continue simmering for 2 to 4 minutes or until macaroni becomes tender.
- Season with salt and pepper, as desired.
LEMON PEPPER STEAK
Ingredients
Grilling steak cut 2 cm thick
1/2 lb
Cracked black peppercorns
1 tbsp
Beef stock
1/3 cup
Butter
1/2 tbsp
Lemon juice
2 tbsp
Salt
pinch
Grated lemon rind
pinch
Method
- The fat from the steak needs to be trimmed.
- Press peppercorns onto both sides.
- Barbecue or broil steak, turning once, for 6 minutes or until the color changes to brown but rare inside.
- Transfer to heated plate, sprinkle with salt. Tent with foil and let stand for 5 minutes.
- Meanwhile, melt butter in a small skillet on medium heat.
- Add stock, lemon rind and juice; bring to a boil, stirring for about 2 minutes or until syrupy.
- Pour in any juices that have accumulated on steak plate.
- Serve sauce drizzled over steak.