I have been missing from the blogging arena for quite some time now. I apologise. Inshallah I will try to get back to blogging as soon as I can. Lately been busy since BakrEid. Till then, please enjoy the round up of the delicious entries sent by enthusiastic foodies for the BakrEid 2010 event. 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.
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 this year, please join us the next BakrEid when I will again announce this event on my blog inshallah, and you can all participate once again. Here are the entries:
Blogger Entries: (all entries are in order of how I received them)
Click on the recipe title to go through the recipe.
“Its a good tradition of exchanging sweets, savories for festivals. We in our apartments exchange eatables for dasara, diwali, christmas, ramzan and bakrid. On bakrid day got Qurbani ka ghost from one of my husbands friend. Made this curry with the same mutton. This is very tasty and easy to make with less ingredients. This curry is best served with rice or rotis.”
“I was the assistant for this preparation recently, but it turned out so well that I had to post this. This goes well with hot chapatis, or with basmati rice, and recently I discovered the Hyderabad combo meal of jeera rice with dalcha.”
“Eid special this year is Cherry Tomatoes and Minced Lamb(Kheema Tamatar),a juicy spicy side dish that would leave any meat-lover asking for more.I know meat is the attraction of this recipe,but what makes it even more special is the garden fresh Cherry tomatoes.”
“I rarely make dishes with mutton and this weekend I prepared this spicy delicious mutton pepper roast by preparing freshly grounded pepper powder. This mutton roast tastes extremely delicious and fabulous with hot rice and rasam. We enjoyed having this hot spicy mutton roast for our sunday’s lunch.”
Black gram dal – 1/4 cup
Chana dal – 1/4 cup
Yogurt – 1/4 cup
Red chilli powder – 1 tbsp
Turmeric powder – 1/4 tsp
Onion – deep fried for garnish
Cashewnuts – 2-3tbsp
Green chillies- 2 -3 no.s
Whole garammasala- cloves,pepper,cardamom,dalchini,
Ginger garlic paste -1 tbsp
Oil -3-4 tbsp
Cilantro, Mint – 1/4 cup
Salt to taste
Lemon juice – 1 tbsp
Ghee – 2-3 tbsp
Wash and soak the oats and the dals separately for 15 -20 mins.
Add ginger garlic paste,chilli powder,salt,turmeric powder,oil to mutton and pressure cook it till soft.Once done,add yoghurt and mix well and let it simmer for sometimes. Later,debone and shred it and keep aside.
Cook the oats with little water along with whole garam masala,green chillies and salt till it becomes little pasty in consistency. Boil the black gram dal and chana till soft.Keep it aside till it becomes cool.
In a blender add half of the cooked oats along with shredded mutton,boiled dals and make into a coarse paste.
Take a suitable vessel,add oil, add the remaining cooked oats and then add the blended paste and simmer it on low flame.
Finally add ghee and garnish it with fried onions,fried cashew nuts, boiled egg slices (optional) and chopped cilantro,mint and lemon juice and serve hot.
And the following are my contributions to the event:
That wraps up the roundup of this year’s Hyderabadi BakriEid special recipes. Feel free to go through the last years Hyderabadi Bakr Eid Food Festival round up as well. Enjoy these meaty delicacies and be sure to join in again the next year!