This festival, besides being for prayers and sacrifices is also known for feasting. Eid al Adha 2013 will be celebrated on 15 Oct in USA, Canada. Here are some great recipes for Eid al Kabir
Eid al Adha is very close now. After three days well all will be celebrating the Eid al Adha that is also called Eid-e-Kabir in Arab world and Badi Eid in South Asian nations. This Eid that is celebrated on the occasion of Hajj in memory of Prophets Abraham and Ishmael is all about sacrifice. Muslims across the world scarify best animals for Allah (SWT) hoping that they are prepared to give their lives too for God Almighty if He wishes so.
Muslims are also required to spend lots of time in prayers in the nine days leading to the Eid al Kabir or Eid al Adha. Many Muslims fast during the first nine days of the month of Dhilhij, the last month of the Arabic or lunar months. These are the days that are most important and the Prophet Muhammad (SAW) stressed his companions to pray as much as possible during these days. Even Allah (SWT) has stressed their importance in the Holy Qur’an.
Food is very important part of this Eid like Eid al Fitr. Here we bring to you some great non-vegetarian dishes specially for the occasion of Eid al Adha.
Mutton or Lamb Chops 1 kg
Corn flour 3 tbsp
Black pepper powder 1 tsp
Vinegar 3 tbsp
Mustard powder ½ tsp
Salt to taste
Oil for frying
Bread crumbs 1 packet
Marinate chops with vinegar and salt.
Mix corn flour and eggs in a bowl with black pepper powder, mustard powder and a little bit of salt.
Dip chops separately in this mixture, and then dip in breadcrumbs and deep fry.
Grind breadcrumbs and sieve so that they stick firmly to the chops while frying.
1) ½ Kg beef filets
2) 1 tbs. Roasted Chana powder
3) 2 tbs. poppy seeds (Khaskhash)
4) 3 medium sized onions chopped
5) 8 whole dried red chilies
6) 2 tbs. peanuts
7) 1 tsp. garam masala
250 grm. yogurt
9) 3-4 tbs. oil
10) 1 tsp. ginger (Adrak) paste
11) ½ tsp. salt (according to taste)
12) 1 tsp. cumin seeds (Zeera)
1. Grind all the dry ingredients and mix with the yogurt.
2. Apply this mixture to the meat and leave to marinate for at least 2 hours.
3. Heat the oil in a pan.
4. Fry the onion till brown.
5. Add meat and leave to cook on low heat till tender.
6. Add a little water, if necessary.
7. Serve with chapati
Serving: 2 to 3 persons
Seekh Kaleji (Barbecued Liver)
Mutton liver (cut into pieces) ½ kg
Green chillies 1 tsp (grinded)
Coriander leaves 1 tsp (grinded)
Salt 1 tsp
Chilli powder 1 tsp
Cumin powder 1 tsp
Ginger garlic paste 1 tbsp
Vinegar 2 tsp
All spice powder ½ tsp
Marinate mutton liver with green chillies, coriander leaves, salt, ginger/garlic paste, chilli powder, cumin powder, vinegar and all spice powder for a few hours.
Put on skewers and cook over open flame.
Tasty seekh kaleji is ready to be served.