Eid-Ul-Azha Recipes | The Daily Star
12:00 AM, July 28, 2020 / LAST MODIFIED: 12:00 AM, July 28, 2020

Eid-Ul-Azha Recipes

Eid is just around the corner, and there is only one thing on everyone's mind right now; what is going to be on the table for the big day. If you are currently in this dilemma yourself, try out these delicious recipes yourself and really bring out a one-of-a-kind table spread.

MUTTON TIKKA BIRIYANI

Ingredients

For mutton tikka —

1 kg mutton

½ cup oil

2 tbsp lemon juice

2 tbsp ginger-garlic paste

1 tbsp papaya paste

1 cup yoghurt

2 tbsp red chilli powder

½ tsp carom seeds

1 tbsp chilli flakes

1 tbsp cumin powder

1 tsp garam masala powder

1 tsp coriander powder

½ tsp yellow food colour

Salt to taste

For rice —

800g rice, boiled

½ cup oil

1 tbsp ginger-garlic paste

Salt to taste

½ cup yoghurt

4-5 green chillies

1 tsp garam masala powder

½ tsp cumin powder

½ tsp coriander powder

1 tsp red chilli powder

1 tsp chilli flakes

For layer —

2 tomato cubes

2 tsp ginger julienne

2 tbsp chopped mint

2 lemon slices

2 tbsp fried onions

3 green chillies

Method

For mutton tikka

In a bowl, mix oil, yoghurt, ginger-garlic paste, papaya paste, salt, carom seeds, garam masala powder, cumin powder, coriander powder, turmeric powder, red chilli powder, chilli flakes and food colour. Marinate mutton in it for 4-5 hours or overnight. Take skewers and thread mutton pieces on it. Cook on charcoal until fully tender.

For rice

In a pan, heat oil, add ginger-garlic paste, cumin seeds, green chillies and cook until light brown. Add cooked mutton tikka and mix well. Then add salt, red chilli powder, chilli flakes, coriander powder, garam masala powder, yoghurt and cook for 5 minutes. In another pan, layer rice, mutton, sprinkle fried onion, ginger julienne, lemon slices, mint leaves, and green chillies. Repeat. At last, drizzle ghee and food colour on top. Add ½ cup of milk and let it simmer for 10-15 minutes on low heat. Turn off the flame and leave it for 10 minutes. Tikka biryani is ready to serve.

KARAHI KEBAB

Ingredients

½ kg beef mince

2 chopped onions

5-6 green chillies

½ cup fresh coriander

½ cup mint leaves

1 egg

1 tbsp cumin powder

1 tbsp roasted and crushed coriander

1 tsp red chilli powder

1 tsp garam masala powder

1 tbsp ginger garlic paste

Salt to taste

For gravy —

1 chopped onion

2-3 tomatoes, puréed

1 tsp cumin powder

½ tbsp ginger-garlic paste

½ tsp red chilli powder

½ tsp turmeric powder

½ tsp garam masala powder

Salt to taste

Method

In a blender, add green chillies, onions, coriander, and mint; grind them well. Take beef mince in a bowl, add green chillies mixture to it and mix. Now add egg, crushed and roasted coriander, red chilli powder, ginger garlic paste, garam masala and salt. Mix well until completely combined. Shape kebabs out of this mixture and fry for 3-4 minutes. For gravy, heat oil in a pan. Add onions, ginger-garlic paste, tomato purée, red chilli powder, turmeric powder, garam masala powder, salt and mix well. Add water to the pan and bring it to boil. Add fried kebabs to this gravy and let it cook for 10-15 minutes. Lastly, add green chillies and simmer for a minute or two. Remove from heat and serve. 

GRILLED MUTTON CHOPS

Ingredients

6 large mutton chops

2 tbsp ginger paste

1 tbsp garlic paste

1 tbsp raw papaya paste

1 tbsp lemon juice

3 tbsp yoghurt

1 tsp dry red chilli, crushed

1 tsp red chilli powder

1 tsp garam masala powder

1 tsp coriander powder

1 tsp cumin powder

1 tbsp mustard oil

1 tsp mustard paste

Salt to taste

Method

In a bowl, mix together all the ingredients for the marinade. Marinate the mutton chops in the mixture for 5-6 hours or overnight. Heat oil in a pan, discard the extra marinade and fry the mutton chops on both sides for 2 minutes each. Fry on high heat so that the juices get sealed. Remove from heat. Preheat the oven at 200° C. Place the rack near the top flame. Transfer the chops to a baking dish and bake in oven for 10 minutes. Turn the chops on the other side and bake for another 10 minutes. Serve hot.

CHUTNEY GOSHT

Ingredients

1 kg mutton

½ bunch coriander leaves

½ bunch mint leaves

2-inch piece ginger

6-7 clove garlic

4 onions, chopped

15 green chillies

½ cup yoghurt

2 tbsp lemon juice

1 tsp allspice

½ cup oil

Salt to taste

Method

Make chutney by grinding together coriander leaves, mint leaves, ginger, garlic, onion, green chillies, yoghurt and salt. Marinate mutton with the prepared chutney for 2 hours. Heat oil in a pan over medium heat. Add onion and fry until golden brown. Add marinated mutton and mix well. Add 1 cup water and stir. Cover the pan and cook on low flame for 45 minutes or until mutton is tender. Sprinkle lemon juice and allspice powder over it. Remove from heat and serve. 

TAWA KALEJI

Ingredients

1 kg beef or mutton liver

1 tbsp garlic paste

2 tsp garlic paste

1 tbsp red chilli powder

1 tsp turmeric powder

1 tsp cumin, toasted and crushed

1 tsp coriander, toasted and crushed

½ tsp garam masala powder

½ cup onion, finely chopped

4 green chillies, thinly chopped

2 tbsp fresh chopped coriander leaves

250g chopped tomatoes

1 tbsp lemon juice

½ cup oil

Salt to taste

Method

Cut liver into small cubes. Wash properly. In a bowl, marinate liver with ginger-garlic paste, red chilli powder, turmeric powder, crushed cumin, crushed coriander seeds, garam masala powder, lemon juice and salt. Cover it and leave it for 2 hours. Heat oil in a griddle or frying pan. Add onion and fry for few minutes. Put the marinated liver and stir. Stir fry till the liver is cooked and the spices are well combined. Sprinkle chopped green chilli and coriander leaves on top. Now serve hot tawa kaleji with naan, chapatti or paratha. 

MATKA GOSHT

Ingredients

1 kg beef or mutton

½ cup yoghurt

2 tsp red chilli powder

1 tsp turmeric powder

1 tsp allspice powder

1 tsp crushed black cumin

2 tsp coriander powder

2 tsp ginger-garlic paste

½ cup sliced onion

3 bay leaves

2 glass warm water

½ cup oil

Salt to taste

Wheat flour, as required

1 tsp chopped ginger

4 chopped green chillies

2 tbsp green coriander

Method

Heat oil in a clay pot. Fry onion till light brown. Add mutton, ginger-garlic paste, yoghurt, salt, turmeric, container powder, red chilli powder and bay leaf. Stir fry and add in 2 glasses of warm water and cover. Make a hard dough by adding water to flour. Seal the pan by flour and cook on very low flame for 1 hour. After an hour open the cover. Add black cumin, allspice powder and turn the flame off. Cover and leave it for 10 minutes. Garnish with fresh chopped ginger, chopped green chillies and fresh coriander. Serve hot in clay pot.

DEEP FRIED BEEF BRAIN

Ingredients

500g brain

½ tsp garlic-ginger paste

½ tsp red chilli powder

¼ tsp turmeric powder

¼ tsp black pepper powder

¼ tsp garam masala powder

1 tsp lemon juice

1 cup all-purpose flour

2 eggs

1 cup milk

1 cup bread crumbs

Oil for deep frying

Salt to taste

Method

Pick the blood vessels of the brain and soak in cold water for 1-2 hour. In a pan, separate the lobes into 2-inch chunks. In a bowl, mix brain, ginger-garlic paste, red chilli powder, turmeric powder, garam masala powder, lemon juice and salt. Keep aside for 30 minutes. Meanwhile, prepare 3 bowls with the flour, the egg whisked with milk, and the breadcrumbs. Heat enough oil in a pan. Roll each brain segment in flour, then coat it in the egg mix, then coat it in the bread crumbs, and release into hot oil. Deep fry the brain until they turn golden brown and crispy. Drain on paper towels and serve immediately. 

RABRI MALAI ROLL

Ingredients

10 bread slices

2 litres milk for rabri

1 cup milk powder

1 cup milk for mawa

1 tbsp ghee

½ tsp cardamom powder

2 tbsp pistachio, chopped

2 tbsp sugar

Pinch of saffron

Method

Boil milk in a heavy bottom pan until milk gets thick in consistency and collect malai and stick it to the inner side of the pan. Now add sugar and saffron, and cook till sugar dissolves in milk and switch off the flame. Rabri is ready, allow it to cool.

Now cut all sides of breads and flatten it by using a roller and keep aside. Heat ghee in a pan. Add one cup of milk and milk powder. Stir continuously and add 1 spoon sugar. Cook until the mixture gets thick. Remove from heat and keep a side to cool. Take the mixture in portions and make rolls out of them. Now take a bread and put that mawa roll on it and roll the bread while stuffing the mawa roll inside. Heat again ghee or oil in a pan. Fry the stuffed bread roll until golden brown. In a serving plate, arrange the fried rolls and put rabri on top of it. Sprinkle chopped pistachio and serve.

KUNAFA/CREAM SHEMAI

Ingredients

200g lachcha shemai

1 tbsp ghee, ¼ cup sugar

¼ cup powdered milk

For the cream base —

2 cups whole milk

1 cup powdered milk

½ cup condensed milk

3 tbsp corn-flour

¼ cup cream

Method

In a pan, roast the shemai with ghee. Add in sugar and powered milk gradually, stir often and set aside. In another pan, pour whole milk, add powdered milk, condensed milk and corn-flour. Now put the pan on stove and mix properly with a hand whisk to remove any lumps. Add the cream and continue stirring. Place the crispy shemai mixture on the bottom of your dish, pour the cream base. Form as many layers as you want, refrigerate for 2 hours and enjoy!

 

Photo: Sazzad Ibne Sayed

Food : Selina Parvin

Styling: RBR

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