Thursday, November 18, 2010

Second Day Celebrations of Eid ul Azha - - Three Special Dishes, Everybody Would Love to Enjoy on Bakra Eid

Second Day Celebrations of Eid ul Azha:

Pakistanis celebrated the second day of Eid ul Azha with religious zeal and fervour today.

The process of slaughtering of animals began soon after Fajr prayers, shared animals were also slaughtered.

After the sacrifice, meat is distributed among the poor, neighbors and relatives. During the process of meat distribution, the old, young and children took great interest and enjoyed the practice.

Eid ul Azha is being celebrated with slaughtering animals and arranging parties for friends and relatives.

Three Special Dishes on The Feast of Eid ul Azha
  • Pepper Steak
  • Chapli Kabab
  • Beef/Mutton Pulao
Personally, I love these three dishes and love to enjoy especially on Bakra Eid (Eid ul Azha). I hope my readers will also give a try to these dishes using the recipes below.

  • Pepper Steak:


Beef 1/2 kilo (undercut)
Black pepper powder 1 table spoon
Mustard powder 1 tea spoon
Salt (to taste)
Ghee 2 table spoon
For the sauce
Vinegar 2 table spoon
Garlic 2 cloves (crushed)
Worcestershire sauce 1 table spoon
Salt (one pinch)
Margarine 1 table spoon 

Cooking Method:

1.      First spread the steaks on the cutting board and with a heavy knife pound it and spread it evenly then apply mustard pd, black pepper pd and salt over it and keep it aside.
2.      On 2 separate stoves keep 2 fry pans on it we can even alternate the frying pan with a big tawa.
3.      But the other pan should be smaller.
4.      On a high flame brown the steak for 1 minute on both sides each.
5.     In the other frying pan heat margarine, in that add garlic cloves, sauce, vinegar and salt and cook  it very nicely, when a strong steam oozes out of it then drizzle this over the steak.
6.     The steak should be served as soon as it is made.
7.     This is the way it tends to remain tasty.
  • Chapli Kabab:

  • 1 kilogram of Beef (Keema) (finely minced)
  • 1 tea spoon Red Chilli Powder (Pisi Lal Mirch) (crushed)
  • ½ tea spoon Black Pepper (Pisi Kaali Mirch) (coarsely ground)
  • 1 tea spoon Coriander (Dhania) (coarsely ground and roasted)
  • 1 tea spoon Cumin Seeds (Sufaid Zeera) (roasted and finely ground)
  • 4 Green Chillies (Hari Mirch) (finely chopped)
  • 1 medium Onion (finely sliced)
  • 4 Tomatoes (finely chopped)
  • 1 bunch of Fresh Mint Leaves (Podina) (finely chopped)
  • 1 bunch of Fresh Coriander Leaves (Hara Dhania)
  • Salt (to taste)
  • 1 Egg
  • ½ cup Cooking Oil

Cooking Method:
  1. Mix all of the ingredients with minced beef and knead mixture well. Set aside for 15 to 20 minutes.
  2. Take about 1 ¼ table spoons of meat mixture in your hand. Place it in center of palm. Roll it to form a smooth ball. Flatten the ball by pressing firmly between your palms. These Kabas should be a little bigger in size than usual round Kababs.
  3. Heat oil in frying pan. When oil gets hot lower heat and fry Kababs until done normally, up to the taste.  
  • Mutton/Beef Pulao:
  • Mutton/ Beef – 2 lb
  • Basmati Rice – 3 Cups
  • Onions(medium sized) – 2 chopped into pieces
  • Ghee(Clarified Butter) – 3 tablespoons
  • Tomatoes(medium) – 2 chopped into pieces of four
  • Green Chilies – 3 to 5
  • Garlic Paste – 1 tsp
  • Garlic – 1 big head
  • Cloves – 10
  • Black Pepper – 1 tsp
  • Cumin – 1tsp
  • Cashew Nuts - 12 to 15
  • Raisins - 10
  • Water – 4 and half cups of water
  • Oil – one third cup
  • Salt to taste

Cooking Method:
  1. Soak the rice in water for half an hour.
  2. Heat 1 tsp of ghee (clarified butter) in a pan and fry the cashew nuts and raisins. Keep aside.
  3. Take 4-1/2 cups of water in another big pan or pressure cooker. Add the mutton/beaf, the chopped onion (one), the chopped tomato(one), the cloves and the head of garlic.
  4. Cook for at least 30 minutes. If using beef then at least 45-50 minutes. The meat has to be tender (dig a fork into the meat and see if it goes through easily without breaking it, the indication being that it is cooked well). If using a pressure cooker keep cooking the lamb for 10-15 minutes after one steam in low heat and 20 for beef.
  5. All these above ingredients cooked with water will serve as the stock for the Pulao.
  6. In another big pan heat 2 tea spoons of ghee, the oil and then add the cumin seeds and the second onion finely chopped. Sauté till the onion takes on a yellowish/brownish hue and becomes a little pulpy.
  7. Add 1 tea spoon of garlic paste, the second tomato finely chopped and sauté them.
  8. Take out the meat and cook it with this pulp. Sprinkle the black pepper.
  9. Now bring the stock to a boiling point and then add the soaked basmati rice. Cook the whole thing in medium flame, stirring it with a spoon from time to time till it gets cooked and the water almost evaporates.(If the stock is not enough, add water as required when mixing with the rice).
  10. Once the water almost escapes add the cashew nuts and raisins and keep it aside covered with a lid for about 5 minutes more.
  11. Your Pulao is ready. Serve the delicious dish with Raita.

No comments:

Related Posts Plugin for WordPress, Blogger...