Eid-ul-Adha, also known as Bakrid, is one of the most important and celebrated days for Muslims all over the world. It is celebrated on the 10th day of Dhul Hijjah, and is known by several names, including Eid-al-Adha, Bakrid, Bakra Eid, Eid-ul-Zuha, Eid Qurban, Qurban Bayarami, Greater Eid, Eid-al-Kabeer, feast of sacrifice, and festival of sacrifice. The date of Eid al Adha depends on the moon sighting like other Muslim festivals, and therefore changes every year.
This year, add to your festivities with these simple recipes from some of India's top chefs. From Butter chicken and naan in a modern fusion avatar to melt-in-the-mouth kabab and Chettinad Kozhi Therakkal, check out these exotic recipes that will make your Eid celebrations more delicious.
Kabab-E-Ajmeer
By Chef Gaurav Bansal, Executive Sous Chef, Sheraton Grand Bangalore Hotel at Brigade Gateway
Prep time: 20 min
Cooking time: 20 min
Serves: 2
Ingredients: Lamb leg, 200 gm; Onion: 50 gm; Fat: 20 gm; Chilli paste:20 gm; Capsicum green: 10 gm; Capsicum red: 10 gm; Capsicum yellow: 10 gm; Mozzarella Cheese: 30 gm; Parsley: 10 gm
Method: To make this dish, start by cutting boneless lamb leg into small pieces and mixing it with fat, onion, salt, and white pepper. Next, add chilli paste, capsicum, and cheese to a mixing bowl and combine well before adding to a Persian flat skillet. Cook thoroughly and serve with chilli mayo and saffron rice.
Chettinad Kozhi Therakkal
By Tennyson Mathew, Chef-in-charge, Visalam, CGH Earth
Ingredients: Chicken (with bone), 1 kg; Onion, 300 gm; Small onion, 100 gm; Tomato, 400 gm; Crushed garlic, 3 pods; Ginger garlic paste, 2 tablespoon; Gingelly oil, 100 ml; Cinnamon, 3 small sticks; Cloves, 3; Cardamom, 3 nos; Star anise, 2 nos; Kalpasi, 1 pinch; Fennel seeds, 1 teaspoon; Cumin, 1 teaspoon; Dry red chillis, 4 nos; Curry leaf, 1 sprig; Red chilli powder, 2 tablespoon; Turmeric powder, 1/2 teaspoon; Chettinadu masala powder, 3 tablespoon; Rock salt, to taste; Water, 250 ml
For the Coconut Paste: Grated coconut, 100 gm; Cashew nuts, 25 gm; Cumin, 1 pinch; Fennel seeds, 1 pinch; Cinnamon, 1 stick
Method: Heat a kadai and add half portion of the gingelly oil. Add the spices (cardamom, cinnamon, cloves, cumin, fennel, kalpasi, dry red chilli and curry leaf) and gently saute this for 30 seconds. Add the small onions and sliced onions and saute till it becomes light brown. To this add sliced tomatoes and salt and stir well for a minimum of 10 minutes. Add ginger garlic paste and continue to saute the mixture for 2 minutes. Add the chicken pieces, to the masala that you are sauteing (Keep stirring it for a minimum of 8 minutes). Add the turmeric powder, red chili powder and Chettinadu chicken masala, and continue to saute this for 3 minutes. Then add water and boil it for a minimum of 15 minutes. To it add the coconut paste and boil for 2 minutes, then switch off the flame. Carefully pour the remaining gingelly oil over the curry along with crushed garlic. It is best eaten with Rice or Kallappam.
Butter Chicken Naanza
By Corporate Chef Shyamal Raju, Ironhill India
Ingredients: Makhani Gravy, 70 gm; Mozzarella Cheese, 100 gm; Chicken tikka, 150 gm; Onion slice, 20 gm; Green chilli, 05 gm; Bell Peppers, 30 gm; Naanaz dough, 1 (180 gm); Coriander Chop, 1 gm; Cream, 5 ml
Method: Preheat the oven to 400 degree F. Take the naan dough and roll into the naanza shape. Spread a layer of makhani gravy sauce, then add cheese on top, with pieces of the chicken tikka. Add sliced onion and chilli. Bake it in the oven for 6 to 8 minutes, until the cheese melts and cook naanza. Take it out of the oven and add a drizzle of fresh cream, and sprinkle chopped coriander.
Pro tip: To prepare a perfect, well balanced Naanza, the trick lies in letting the dough ferment and rise adequately before the final prep.
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