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.
