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 ***EID RECIPES***

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!!**Saniya**!!
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!!**Saniya**!!


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Age : 45
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Registration date : 2008-05-10

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PostSubject: ***EID RECIPES***   ***EID RECIPES*** Empty2008-09-30, 19:52

Meat Preparations
MURGH MUSSALLAM
Ingredients :
1 whole chicken, cleaned and washed thoroughly
2 tbs ghee
2 cups water
Half kg yoghurt, beaten to a creamy consistency
4 large onions, sliced and fried, golden brown for garnish To make the paste you will need:

1 tbsp poppy seeds or khus khus for paste
8 sticks of cinnamon
1 tbsp cumin seeds or jeera
1 tbsp shah jeera or black cumin seeds
10 black peppercorns
2 large black cardamom
7 green cardamoms
7 cloves
A 4 inch piece fresh ginger
1 whole garlic
6-8 whole red chillies
Salt to taste

Preparation :
Grind the spices into a paste. Chop up the heart, liver, into small pieces. Marinate the whole chicken by smearing the ground masala, both inside, as well as outside the chicken as well as on the chopped up heart, liver for at least an hour. In a large vessel heat the ghee. Pour in the marinade and chicken, and fry till well browned. Add water and cook covered till tender. Add the yogurt, salt and golden fried onions. Simmer for 10 minutes. Serve hot with naan. Top



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MROUZIYA

Ingredients :
2 pounds lamb chunks
2 cups water
2 teaspoons Ras El Hanout
One fourth cup honey
One fourth cup olive oil
Half cup whole blanched almonds, toasted
One fourth cup raisins

Preparation :
Heat oven to about 345 degrees. Coat the lamb with Ras El Hanout spice. Place spiced lamb in a 5-quart pot with an appropriate lid. To the pot, add the water, honey and olive oil Bake in the oven for about 2 hours until the meat softens. Remove the meat from the pot and keep warm. Remove extra oil. To the pot, add the raisins. Boil until the raisins are fully cooked and the stew has thickened. Return the lamp to the stew. Bring back to boil for about 2 minutes. Decorate with the toasted almonds. Serve with warm bread, or with cooked Saffron rice, Raisins and Almonds. Top

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NAWABI BIRYANI

Ingredients :
325 gms. Basmati rice
Half kg. Mutton, cut in pieces
3 Onions, sliced
Half tbsp. Ginger-garlic paste
1 tsp. Garam masala
3 nos. Red chilies
1 piece Cinnamon
Half cup Curd, beaten
3 nos. Green cardamom
5 nos. Pepper
5 nos. Cloves
Half tsp. Shahjeera
Half tsp. Turmeric powder
One fourth cup milk with Saffron
1 pinch Coriander/Pudina, chopped As required
Jardalu (apricots 5 nos.)
Dry fruits
Ghee As required

Preparation :
Fry the dry fruits & apricots in 2and a half tbsps. ghee with a pinch of salt. Next grind the fried onions and red chilies to a fine paste.
Marinate the mutton pieces with curd, ginger-garlic paste, onion paste, turmeric powder and salt.
In a pressure cooker heat ghee, add the marinated mutton and pressure cook it.
Heat ghee again in another vessel, add the whole spices, fry for a while and then add the washed rice.
Add salt, warm water and make sure that it is one and half inch above the rice and cook till the rice is done.
Remove, spread out to cool and remove the whole spices.
Now to assemble, apply ghee to a heavy bottomed vessel, add the cooked mutton and sprinkle little mixed spices.
Cover with a layer of rice, followed by a melted ghee and then the saffron milk.
Lastly, add the fried nuts, cover tightly and keep on dum for 15-20 minutes.
Mix and serve hot garnished with chopped coriander & pudina. Top



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HALEEM

Ingredients :
150 gm. dried Yellow split Peas
115 gm. lentils
80 gm. oat meal
750 gm chop lamb
2 tablespoons Maiezana
4 teaspoons Jeera
1 big onion
4 teaspoons Massala
3 teaspoons Ajinomoto
Shallot
Lemon
Salt and Pepper according to taste
Green Coriander

Preparation :
Bring to boil the split peas, lentils and salt during 30 minutes.
Soak the lamb cut into cubes with salt, pepper, maiezena and ajinomoto.
Fry the onion in a chinese wok and add the lamb.
Cook the meat for a few minutes until all its water is evaporated, then add the massala and jeera.
When the dhall is ready, add the lamb and 2 litres of water and cook for 30 minutes in a pressure cooker.
Then, add the oats diluted in a glass of water. Bring to the boil until it thickens to a nice soup. Top

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MUTTON HALEEM

Ingredients :
250 gms Mutton.
1 cup Wheat soaked overnight, drained, pounded & husked.
A handful of channa dal, soaked for 1/2 hour.
A handful of moong dal, soaked for 1/2 hour.
A handful of masoor dal, soaked for 1/2 hour.
1 tsp Chili powder.
1/2 tsp Haldi.
2 Onions, sliced and fried crisp.
1 tsp Dhania powder.
2 tsp Ginger-garlic paste.
4 tbsp Ghee.
Salt to taste.

Preparation :
Take a wide mouthed heavy-bottomed vessel and heat 6-8 cups of water in it.
When the water starts to boil put in the drained dal, wheat and mutton along with the ginger garlic paste, dhania powder, haldi, red chili powder and salt.
Cook over slow fire till the mutton is tender then mash the mutton.
To this mixture add the crushed fried onion.
Heat the ghee and pour it over the Haleem.
Sprinkle lemon-juice if you want before serving - serve hot. Top

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MUTTON KORMA

Ingredients :
½ kg Boneless mutton.
½ tbsp Jeera.
Onions.(Finely chopped 1 cup)
Poppy seed paste. (½ cup)
Coconut paste. (½ cup)
1 tbsp Ginger paste.
1 tbsp Garlic paste.
Coriander powder 1 tbsp.
Turmeric powder ½ tsp.
Red chili powder ½ tsp.
Bay leaves 2 nos.
Cloves 6-8 nos.
Green elaichi 6-8 nos.
Cinnamon sticks A few.
Nutmeg powder A little.
Oil 4 tbsp.
Salt to taste.

Preparation :
Roast (dry) the cloves, elaichi, nutmeg powder, jeera and cinnamon sticks and then grind to a fine paste.
Heat some oil in a saucepan, add bay leaves and chopped onions and saute for sometime.
When the onion turns golden brown, add the ginger and garlic paste.
Then add the boneless mutton and stir, mix in the grounded masala, turmeric and red chili powder. Pour some water, sprinkle salt to taste and boil till the mutton is tender.
Finally add in the poppy seeds paste along with the coconut paste and roasted coriander powder.
Boil for another 10 minutes. Serve hot, garnished with coconut paste. Top

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SHIKAMPURI KABAB

Ingredients :
Mutton pieces (from the leg) 1/2 kg,
Chana dal (split gram)1/3 cup,
Ginger-garlic paste 1 tablespoon,
Chilli powder 2 teaspoons or to taste,
Green chillies, whole 3-4 or to taste,
Salt to taste,
Black cardamom 4,
Bay leaves 4,
Cinnamon sticks 4,
Cloves 6,
Yoghurt 1/2 cup,
Garam masala powder 1-1/2 teaspoons,
Green chillies, finely chopped 2-3,
Fresh coriander leaves, finely chopped 1/3 cup,
Fresh mint leaves, finely chopped 2 tablespoons,
Lime juice 3 or 4 tablespoons,
Fresh cream or hung yoghurt 1/2 kg,
Eggs, lightly beaten 2,
Oil or ghee to fry.

Preparation :
Place cream or hung yoghurt in the refrigerator overnight or until firm. Put the meat along with the spices into a pot. Cover with water and boil until the meat is tender and all the water has evaporated. Remove from the pot and discard the chillies and whole spices. Grind the meat to a fine paste without adding water. Add the yoghurt, garam masala powder, coriander leaves, mint leaves and lime juice to the ground meat and mix well. Divide the meat mixture into equal parts (approximately 20 or 22). Take a portion of the paste and roll it into a ball between your palms. Flatten slightly and make an indentation in the centre of the meat, like a small cup. Fill this indentation with a small spoonful of the cream or yoghurt and fold the ground paste over to seal. Make all the kebabs in this way and dip in beaten egg, shaking off any excess, and fry in hot oil or ghee until golden brown. Top

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BADAMI GOSHT

Ingredients :
5 Tablespoon vegetable oil
2 Cinnamon sticks
6 garlic cloves
1 Tablespoon cardamom seeds
1 large onion chopped
2 garlic cloves ,crushed
1 1/2 inch fresh ginger, peeled and chopped
1 1/2 lb lean lamb, cubed
1 1/4 cup yogurt (plain)
1 tsp saffron threads, soaked in 2 Tablespoon boiling water
1/2 tsp chili powder
1/2 cup ground almonds
1 tsp salt
1 1/2 cup coconut milk
2 dried red chilies

Preparation :
Heat oil in a heavy saucepan. Add cinnamon, cloves and cardamom and fry for 1 minute. Add onion, sauté until soft, stirring occasionally.
Add garlic and ginger and fry for 3 minutes, stirring frequently. Add lamb cubes and fry until brown, about 5 minutes.
Whisk yogurt, saffron mixture, salt and chili powder together and add to lamb cubes. Cook for 5 minutes.
Grind almonds with enough water to form a thick paste. Add paste and whole chilies to lamb cubes, stir well to mix paste with gravy. Simmer for 5 minutes over low heat.
Add coconut milk, reduce heat to low, cover and simmer for 35-40 minutes or until lamb is cooked through and tender.
Remove the cover of the pan for the last 10 minutes of cooking.
Serve Hot.
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