All you meat lovers enjoy your Eid with these easy to make, mouth watering kebabs
Tandoori pasanda kebab with zucchini raita
Ingredients
1/2 kg beef parchay (beef slices), undercut (quarter inch thick) 3 tbsp tandoori masala 1 tbsp ginger garlic paste 2 tbsp yoghurt Juice of 2 lemons Salt as needed Oil for shallow frying Onion rings, lemons and lettuce for garnishing
Method
Pound beef slices with a mallet and make them as thin as possible. Marinate in yoghurt, tandori masala, ginger garlic paste, salt and lemon juice for two hours and shallow fry on tawa or grill them on heavy base cast iron grill. Garnish with onion, lemon and lettuce and serve with zucchini raita.
Zucchini Raita Ingredients
1 cup zucchini or maro gourd (grated and sautéed in a little bit of oil) 1 cup strained yoghurt 1 tsp cumin powder 1 tsp superfine sugar Salt as needed 1 tbsp roasted pumpkin seeds A few fried curry leaves A few fried whole red chillies 1 tbsp olive oil
Method
Combine yoghurt with salt, sugar and cumin powder, sprinkle pumpkin seeds, whole red chillies and curry leaves, drizzle olive oil and enjoy!
This recipe is unique and inspired by a Hyderabadi mutton sev dish especially prepared for your Eid menu
Crispy tandoori mutton sev biryani
Ingredients
½ kg mutton pasandey (cut into thick julienne, marinated with ginger/garlic paste, lemon juice, tandoori masala) ½ packet biryani masala 1 tbsp ginger garlic paste ½ kg tomatoes, chopped ½ kg onion, chopped 2 cups matchstick fries 1 cup green masala (coriander, mint, green chillies and ginger) finely chopped ¼ cup lemon juice ½ kg rice (soaked in water) Oil as needed Salt as needed
Method
Boil rice with salt and water until done, drain water and set aside. Deep fry marinated mutton in small batches until crispy.
Heat a little bit of oil in a large pan, add onions and fry until golden, add ginger/garlic paste, biryani masala, tomatoes and cook until the masala is dry and oil separates. Place the boiled rice on the masala, add lemon juice, fried mutton and green masala and mix rice with the help of a saucer. Take out in a large dish, sprinkle some more fried mutton on top and place the matchstick fries around the sides. Serve hot with cucumber or loki ka raita and tomato onion salad.
This light snack food is perfect for winter evening tea or as an accompaniment for lunch or dinner
Kursi miyane
Ingredients
8 small eggs, boiled ½ cup fried minced meat ¼ cup chopped green masala (coriander, green chillies) 3 tbsp lemon juice 1 cup besan batter made with red chilli powder and salt 8 wooden sticks Onion and lemon slices for garnish
Method
Cut eggs into half, take out the yolk and mix with the minced meat along with green masala and lemon juice. Fill the egg whites with mince mixture, put both halves onto wooden skewers, dip in batter and deep fry. Serve with onion and lemon slices.
This is a delicious and quick recipe to make for Rabri at home
Rabri
Ingredients
1 litre milk 1 litre condensed unsweetened milk 225 gm sugar 50 gm sliced almonds 1 tsp kewra water Silver verq
Method
Boil milk in a large karahi and stir constantly for 25 minutes. After that stir every five minutes and push the skin on top to the side of karahi.
Boil until it is reduced to a quarter of original quantity and is very thick. Add sugar and condensed milk; simmer for another five minutes. Remove from the fire, cool, scrape the side and add kewra. Pour in serving bowls and sprinkle nuts and silver verq. Serve chilled.
A very convenient and tasty recipe for your sweet tooth
Cheese cake in tumblers
Ingredients
1 cup cream cheese (good quality) 2 cups whipped cream ½ cup superfine sugar 1 tsp vanilla essence 1 cup digestive biscuit crumbs ¼ cup butter, melted ½ cup blueberry jam
Method
Beat cream cheese and sugar until fluffy and smooth, fold in whipped cream and pour into a pastry bag. Combine digestive biscuit crumbs and butter, divide in six portion and place each portion in a tumbler and press down to make base. Add enough cheese filling and top with a large dollop of blueberry jam. Sprinkle nuts if you want. Chill and serve.
