Dear friends, I am thrilled to present you all with a fine collection of BakrEid special preparations sent by enthusiastic Hyderabadi foodies.
BakrEid or Eid-ul-Adha or the Festival of sacrifice, which is also the Greater Eid, is celebrated by Muslims worldwide to commemorate the obedience of prophet Ibrahim (as) who was asked by Allah (سبحانه وتعالى) to sacrifice his son prophet Ismail (as), and at the last time Allah (سبحانه وتعالى) intervened and spared Ibrahim’s (as) son and replaced a lamb instead. Eid-ul-Adha marks the conclusion of the major rites of Hajj, the annual pilgrimage to Makkah. One-third of the meat is distributed to the poor and needy as a charity and also to share the joy of the occasion.
My aim through this event is to share traditional methods of preparation of Qurbani ka gosht (sacrificed meat) in Hyderabadi households, and to showcase Eid-ul-Adha special recipes.
I am humbled to receive delicious entries from all these creative cooks. Thank you all for joining in the fun and making this a success. Those of you who were not able to send in your entries, please join us the next BakrEid when I will again announce this event on my blog inshallah, and you can all participate.
Without any furthur ado, let us now go through the entries of each and every contributor to this event and listen to what they have to say about their recipes, in their own words:
Blogger Entries: (all entries are in order of how I received them)
Click on the recipe title to go through the recipe.
“The aroma of finest spices,flavor of fresh herbs,elegance of fragrant basmati rice and tenderness of succulent meat ,make biryani the most glorified dish of the city of Hyderabad.No daawat(party) is complete without this phenomenal Biryani.”
“Kofte,the spiced meatballs are a popular meaty delicacy in the Arabian and South Asian Cuisines.In Mona’s remarkable Kofte recipe,the meat is seasoned to perfection and cooked in gravy with curry spices.This is certainly a very appetizing side dish ,the dry mango(amchur) powder(available in South Asian Stores) adds a smack to the meat,drenched in the gravy the meatballs soak up all the goodness of spices”.
“Lamb chops are excellent when cooked with spices and herbs. Make sure to trim all the excess white fat from the chops to reduce the saturated fat as much as possible. Eating low fat meat moderately can be part of healthy diet. Serving these lamb chops with heaps of vegetables in couscous can a complete low carb healthy recipe”.
“Kali Mirchi Gosht was regular on our weekend lunch with rice and Khatti dal,an immense favorite in my family.Intensely spiced with fresh Peppercorns(kali mirchi) and green chillies,Mom’s Kali Mirchi Gosht was the best,this is her simple recipe.”
“This one was, is and will be my favorite! My mom just called it tala hua gosht,but the fancy term to it is ‘dhajji kabab’, because the meat is cooked till tender and then the meat is shredded like thread with fingers and then fried till crisp brown or soft brown,whichever way you prefer.You can enjoy it with warm parathas or khatti daal and steamed rice,I prefer the latter.
This was a frequent dish enjoyed by all of us after Eid-ul-Adha,to use up the meat lying in the freezer.”
“CHUGAR are the tender tamarind leaves which hits the market only once a year for about 2-3 months during summer, and that is the time,we make the most of this wonderful,tangy ingredient.
Tender tamarind leaves find their place in a number of recipes,including chutneys,chugar rice,chugar dal,etc. But my personal favourite is Chugar gosht.I think chugar is more popular in the state of Andhra Pradesh than anywhere else,it is also called Chinta Chiguru Pappu in telugu.”
“Being in Hyderabad from birth. I have many muslim friends and neighbours. We share our delicacies during festivals and family parties. So I too get a share in Sheer Khorma and Qurbani ka ghost from my muslim neighbours and I send my sweets and snacks for Dasara, Ugadi and Sankranthi. Is so lovely to share .. Here i made a hot spicy curry with the Qurbani ka ghost , I got for bakrid this year..”
“This traditional dish is a blend of wheat, meat,lentils and spices and is slow cooked for atleast 7-8hours which results in a paste and sticky like consistency,It is especially prepared in the Muslim countries during Ramadan and Muharram months and relished by all.”
Non-Blogger Entries: (all entries are in order of how I received them)
Boneless meat – 8 pounds (I usually get boneless beef in USA)
Salt – 5-6 tsp
Red chilli powder/Lal mirch powder – 4 -5 tsp
Turmeric powder/Haldi – 1 tsp
Ginger garlic paste/Adrak-Lahsun paste – 4 TSP
Nesco Dehydrator machine with 4 plates – 500W
1. The meat should be fresh, preferably sameday cut, no frozen meat is used. You can get fresh meat from your desi meat grocery store when requested or from a farmhouse.
2. Do not/Never wash meat in water for Sukke Kabab.
3. Take a few precautions and always make the preparation for Sukke Kabab on completely dry surfaces, just like we do while making pickles.
1. Cut the meat into long and narrow strips following the grain of the meat, about 1 inch in thickness and 10-15 inches long. I use butchers knife/katha which can be bought at Oriental/Chinese stores in USA.
2.Take a clean dry mixing bowl/bagona, add cut meat and salt, mix with hand. Now add ginger-garlic paste, red chilli powder and turmeric powder. Mix thoroughly with hands continuously, rubbing the spices into the meat for 5-10 minutes.
3. Take the dehydrator machine. It should be dry. Plase the meat pieces on plates of the dehydrator in circles as shown in the picture. Do not overlap or fold meat. You will require 4 plates for 8 pounds of meat.
4. After placing the meat in dehydrator, cover the lid and place on 155 F for 14 hours. Place an plug the machine in backyard/patio as it produces strong smell. Do not leave when raining or in snow.
5. After 14 hours, unplug the dehydrator. You will see the size of the meat has shrunken, and the color is more darker red.
Cut all the long strips of meat into small pieces, approx 1 inch in size with butchers knife/daronti. You will see the inner part of the kabab is slightly not done and pink in color.
Place all the cut kabab in the dehydrator in flour plates now at 95 F. Dehydrate for the next 6 hours, adjust time by looking at the color and texture of meat.
Well done Sukke Kabab are dark red, very dry, hard and there are no juices. Now, remove kababs and store them in ziplock bags or air-tight containers for upto 3-4 months. Never refrigerate it.
Clean and wash the the dehydrator plates soon after the procedure.
Shallow fry the kababs in little oil for a just few minutes in a frying pan at medium high heat. Serve the shallow-fried kababs with Khichdi, Khatti dal, Khatta salan etc.
You can also add the shallow fried Sukke kabab to regular dishes like palak kabab, baingan, kaddu, turai for a delicious flavor.
I always make dua for the person who told me this recipe. So, please make dua for me if you are successful in trying out this recipe too. I am sure you will enjoy Sukke Kabab.
I asked my friends in Old City (Hyderabad) as authentic as it can go to give me Chakna Recipe. I tried it this morning and it was a hit.
Chaakna“Chaakna~Lamb offal in a Spicy sauce
Lamb intestines/Boti, well cleaned and half boiled) – 1 Bowl
Lamb Stomach, well cleaned half boiled) – 1 Bowl
Goat/Lamb Tongue/Zabaan – 3 tongues
Onions – 4 Large
Garam Masala – 1 1/2 tsp
Clove/Lavang powder – 1 tsp
Red Chilli/Mirchi powder – 2 tsp
Adrak Laisan – 2 tbsp
Haldi – 1/4 tsp
Oil – 5 tbsp
Salt – to taste
Water – 1 and half Glass
Water (for Gravy) – as required per consistency (about 1 glass)
Put all this in a pressure cooker and pressure cook until the meat tenderizes, approx 10-15 mins. After this stir well, till all the water just about evaporates and you get a good thick gravy. Add water for gravy and let it boil till oil separates.
Patthar Phool/Dagad Phool – 1 tsp
Star Anise/Lavang key Phool – 2 flowers medium
Kabab Chini – 1/4 tsp
Jawaari ka Atta – 1 small cup
1. Till the Meat cooks in the pressure cooker saute these a little and grind spices to fine powder.
2. Make a semi thin paste with water of the Jawaari ka atta with the spices. Add into the curry in a slow thin stream.Mix well. Garnish with Coriander leaves and green Chillies. Serve with Parathas or Naan or savour just like that and Enjoy!
If you are an experienced cook u can adjust the spices as per your taste.
Hyderabis love talahuwa ghost and I am sure there are innumerble ways to cook to make talahuwa ghost. This is one of my favorite, my moms recipe. I just luv it and my family, inlaws too.
I do not add many spices and try to maintain real taste of meat in this recipe.
You can also cook this recipe if you are planning for long drives and want desi food on way since it has no onions and shall keep fresh for long time.
Tala huwa ghost
Meat – 300 gms (goat meat is preferred, as it is tender, you can also try beef)
Ginger-garlic paste/Adrak-Lahsun paste – 2/3 tsp
Salt – 1/2 tsp
Red chilli powder – 1/2 tsp
Oil – 3 tbsp
Wash meat and cut into small 1 inch size pieces.
Take pressure cooker and add meat, salt, red mirchi powder, adrak lahsun paste-only 1/4 tsp paste now, and 1 tbsp oil.
Mix all ingredients thoroughly with meat. Add 1/5 cup water and pressure cook for on medium flame for 5-7 minutes. The trick is to add less water but yet get meat cooked without getting meat burned. If the meat is not cooked then pressure cook it again adding water.
After pressure cooking, fry remaining water on medium flame for 3-4 minutes.
Now add 2-3 tbsp oil to meat, fry for 3 mints. now add 1/2 tsp red mirchi powder, 1/4 tsp adrak lahsan paste and fry for next 3-4 minutes on medium flame.
Dont get the redmirchi powder burnt. I love the taste of this oil in ghost.
Serve with roti or khuska/plain rice, khatti dal or khatta salan, yummy.
And the following are my contributions to the event:
That wraps up the roundup of this year’s Hyderabadi BakriEid special recipes. Enjoy these meaty delicacies and be sure to join in again the next year!