Recipes

Must try Recipes for Eid!

Get feasting now!

This Eid put all the calorie-counting on hold and indulge yourself like royalty. This is a time of coming together in a glorious celebration!

Sizzling Grill Kababs (serves 4)

 

Ingredients

500 gms                chicken boneless cubes

2 tsp      ginger garlic paste

1 tsp      soya sauce

1 tsp      red chilli powder

1 tsp      capsico sauce

2 tbsp    all-in-one sauce

2 tsp      vinegar

1 tsp      green chilli sauce

1 tsp      red chilli sauce

1              capsicum, diced

 

For the dip 

½ cup    mayonnaise

½ cup    ketchup

A dash of capsico sauce

2 tbsp    sweet chilli dip

Salt and pepper as per taste

Method

Mix all the spices and marinate the chicken for minimum 1 hour. Add capsicum and let it rest for an extra 10 minutes. Use tooth-pick-sized skewers and grill in pan with butter. Serve on a sizzling platter.

 

 

Smoked Peshawari Tangdi Kabab (serves 3)

Ingredients

 

First Marinade

6 pcs      chicken drumsticks, slit well

2 tsp      ginger garlic paste

1 tsp      kashmiri chilli powder

1 tsp      salt

2 tsp      lime juice

Marinate for 30 mins

 

Second Marinade

1 tsp      kasturi methi powder

1 tsp      garam masala powder

1 tsp      green chilli paste

1 cup     hung curd

2 tsp      kashmiri chilli powder

2 tbsp    cheese grated

2 tbsp    kaju powder ground with a little milk

1 tsp      roasted jeera powder

1/ 2 tsp elaichi powder

1 tsp      yellow chilli powder (optional)

3 tbsp    mustard oil

 

Marinate with all ingredients for 3 hours. Grill till it is done for about 20 minutes at 200 degrees or cool on barbeque.  Serve with mint and curd dip.

 

 

Moti Pulao

 

Ingredients

For the moti kababs

500 gms mutton minced

2 tsp ginger garlic paste

½ tsp haldi

50 gms almonds or cashews

1 tsp red chilli powder

½ tsp garam masala

Salt to taste

For binding – 1 egg white

 

Other ingredients

 

500 gms basmati rice

2 tbsp ghee

1 gm saffron dissolved in milk

Method

In a pan, sauté the minced mutton with a little salt and haldi. Sauté till the mutton dries and add all the ingredients. Continue to sauté on high for about 5 minutes.  Add half a cup of water and simmer till it is done.

Cool the mixture, grind it without water, add the egg white, shape it into balls and shallow fry. Cover few balls with edible silver for garnish.

 

Pulao Masala

Ingredients

 

whole garam masala (3 elaichi, 1 cinnamon stick, 3-4 cloves)

4 onion slices

2 tomatoes, chopped

150 gms oil

1 tbsp ginger garlic paste

4 tbsp curd

Few sprigs of coriander and mint leaves

1 tbsp chilli powder

¼ cup milk

 

Method

In a pan, add oil and splutter the whole garam masala. Sauté sliced onions till golden, add ginger garlic paste, sauté well and add chopped tomatoes, curd, mint, and chopped coriander leaves. Add chilli powder, the fried meat balls and salt to taste. Let it simmer for a few minutes.

 

Add the soaked basmati rice (30 minutes) in and boil till half done. Strain and keep aside.

 

In a thick bottomed vessel, layer the cooked masala with rice, sprinkle saffron dissolved in milk ¼ cup, drizzle 2 tablespoons of hot ghee evenly and dum for 5 minutes. Serve with remaining garnished meat balls.

 

Tandoori Tikka Biryani (Serves 2)

 

Ingredients

 

300 gms chicken cubes (use small bite sized pieces as this is for the biryani), marinated with tandoori masala, ginger garlic paste, salt, and lime juice for 30 minutes. Fry in grill pan or cook till done in OTG.

 

whole garam masala (3 elaichi, 1 cinnamon stick, 3-4 cloves)

2 onion slices

2 tomatoes, chopped

100 gms oil

1 tbsp ginger garlic paste

2 tbsp curd

Few sprigs of coriander and mint leaves

1 tbsp tandoori masala

 

In a pan, add oil and splutter the whole garam masala. Sauté sliced onions till golden, and add ginger garlic paste. Fry well and add chopped tomatoes, mint and chopped coriander leaves. Add tandoori masala, half of the grilled tikka pieces and salt to taste.

 

Separately par boil 300 grams of basmati rice till 3/4 done. Strain and keep aside.

 

Layer the rice over the cooked masala, along with grilled tandoori tikka pieces. Seal and cook on dum for 7-10 minutes on simmer.

 

Badami Phirni

Ingredients

200g sugar

1 cup coarse rice powder

almonds and pistachios (for garnish)

saffron

paste of 150g almonds (blanched, de-skinned and pureed along with ½ tsp saffron)

2 ltrs milk

1 cup water

 

Mix coarse rice powder and milk and bring to boil over low flame. Add one cup water and keep stirring to avoid forming lumps. When it starts to thicken, add almond paste. Simmer for 5-10 minutes. Cool and serve in mud vessels. This tastes best when chilled overnight in the refrigerator.

 

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