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Eid-ul-Azha Special
Brain Masala
Ingredients:-
- 3-4 —– Lamb / Mutton Brains, washed
- 4 —– Medium Onion, peeled & finely sliced
- 4 —– Green Chilies, chopped
- 2 —– Lemons
- Half tbsp —– Red Chili powder
- 1-½ tbsp —– Coriander ( dhania ) powder
- 1 tsp —– Garam masala
- Salt —– to taste
- 1 tsp —– Ginger paste
- 1 tsp —– Garlic paste
- Half cup —– Yogurt
- 1 cup —– Cooking oil
For Garnish:
- 1 small piece —– Ginger, finely chopped lengthways
- A bunch —– Fresh Coriander, chopped
Method:-
- Boil the brain in water and then remove it from water and remove any crust or nerves carefully
- Put cooking oil in a pot and fry onion until golden brown and then remove half of onion from pot and set aside.
- In the meantime cut the brain into small pieces.
- With the fried onion in pot add all ingredients except garnishing, lemon and brain. Fry well. It required 10 minutes and may need to add a little water.
- Now add the brain and shake gently by holding the pot to mix it. cook more till oil separates.
- Sprinkle chopped coriander, lemon juice and remaining fried onion and chopped ginger.
- Brain masala is ready to enjoy at your Eid-Ul-Adha day lunch or dinner.
Tandoori lamb chops
Ingredients:-
- Lamb chops ——- 1kg
- yogurt ——- 1 cup
- Salt ——- To taste
- Red chilli ——- 2 tsps crushed
- Black salt ——- 1 tsp
- Poppy seeds ——- 2 tsps make a paste
- Mango powder (amchur) ——- 2 tsps
- Vegetable oil ——- 200gms(1 1/2 cups)
- Green chilies ——- 8-10 make a paste
- Ginger Paste ——- 1 tsps
- Garlic Paste ——- 1 tsps
- Tomato ——- 1/2 kg make a paste
- Onions ——- 2-3 medium make a paste
Method:-
- Clean all the fat from chops and wash them. Then mix all the above
ingredients and oil in the yogurt, mix well and marinate chops for at least 5 hours. - Now chops are ready to cook. you can cook them in a grill or in a frying pan. Just put little bit of oil in the frying pan on low heat.
- Then put all the chops on it and cover with lid. After 5-6 minutes change their side and put the lid back on.
- Let them cook for an other 10 minutes then put in a plate and garnish with green coriander.
- serve with chutney or sauce.
Bihari Kabab
Ingredients:
- ½ kg beef pasanda (thin sliced about 2-3 inches wide 4 inches in length)
- 1 tsp coriander powder
- 1 tbsp red pepper powder
- 1 tbsp garam masala powder
- ¼ tsp cardamom powder
- 1/8 tsp bay leaf powder
- 1 cup sliced onion -- fried brown and hand crushed
- 2 tbsp mustard oil
- ½ cup yogurt
- 1 ½ tsp salt as to your taste
- 4-6 tbsp kacha (raw) papaya grinded with skin
- 2 ½ tbsp Ginger Paste
- 2 tbsp Garlic Paste
Method:
- Deep fry the Onions in hot Oil until golden. Remove from Ghee/Oil and spread on absorbent paper. Allow it to cool and then crush coarsely.
- Mix all Spices, mustard oil, Crushed Fried Onions, Ginger, Garlic, Yogurt and Raw Papaya. Apply on the Meat and set it aside for 3-4 hours.
- Thread the Meat on the skewers and grill on very low heat until the Kebabs are well done and brown on all sides. Turn the skewers periodically to grill evenly.
- Serve with Onion Rings, Chopped Green Chilies, Lime wedge, tamarind chutney, raita and paratha.
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