Wednesday 27 / November / 2024
Make this Eid very festive with these flavourful dishes.
PISTA MURG TIKKA
Give the humble chicken tikka a delectable twist of pistachios this Eid.
Ingredients
500g, 2 inch boneless chicken pieces
Marinade
4 tablespoons pistachios - soaked in warm water, peeled and ground to a green paste with 2 tablespoons water
1 cup yoghurt - hang for 1/2 hour in a muslin cloth
1 tablespoon ginger paste
1 tablespoon garlic paste
Ingredients
1 teaspoon garam masala
1/2 teaspoon black cumin (shah jeera)
1 teaspoon red chilli powder
3 tablespoons cornflour
3 tablespoons oil
1 teaspoon salt
Basting
3 tablespoons oil
Garnish
Left over marinade
A pinch of saffron soaked in 1 tablespoon of milk
1 teaspoon chopped pistachios
Preparation
Mix all the ingredients of the marinade and put the chicken pieces (tikkas) in it. Leave aside for 4-5 hours in the refrigerator. Oil a wire rack of the oven. Place the tikkas on it, leaving behind the marinade. Pour or drip some oil on them to baste them.
Cover the plate in the oven beneath the rack with aluminium foil to collect the drippings from the tikka. Place the tikkas in the oven at 180C and cook for 10 mins. Baste the tikkas again with some oil and grill for 5 minutes or more. Transfer to a serving platter. On a slow fire heat the left over marinade. When it begins to thicken, add the soaked saffron in milk and cook for 1 or 2 mins. Pour over the tikkas and garnish with chopped pistachios and serve.
CHICKEN KALIA E KHAAS
Originating from Kashmir, Kalia e khaas is an aromatic, light curry that will shine bright like a star at your dinner or lunch spread this Eid.
Ingredients
1kg chicken
1 cup yoghurt
2 tablespoons lemon juice
1 teaspoon red chilli powder
1/2 teaspoon Kashmiri red powder
1 teaspoon ginger crushed (not paste)
1 teaspoon garlic crushed (not paste)
Salt to taste
10-12 almonds blanched
4-5 green chillies
2 onions medium
1/4 cup + 1 tablespoon butter
1/2 cup tomato puree
Coriander, finely chopped to garnish
1 tablespoon desiccated coconut
Almond flakes to garnish
Cashewnuts to garnish
2 tablespoons oil
Preparation
Marinate the chicken with yoghurt, lemon juice, red chilli powder, Kashmiri red chilli powder, crushed ginger, crushed garlic, and salt. Keep aside for 1 hour. Make a paste of almonds and green chillies separately. Slice onions thinly and fry till golden brown. Crush it well. Add chilli paste, almond paste, and crushed onion in the marinated chicken and mix well. Heat 1/4 cup butter in a non stick pan, add tomato puree and cook till oil separates. Now add the marinated chicken and stir. The yoghurt will release enough water to tenderise the chicken. Once the yoghurt releases water, close the lid and let it cook on medium low heat for 7-10 minutes till chicken is cooked. Add desiccated coconut and mix. Add chopped coriander and mix well. Garnish with almond flakes and cashewnuts. Serve hot with bread of your choice.
MUTTON MUMTAZ
A scrumptious mutton curry that’s made in mustard oil for that authentic smoky flavour and taste.
Ingredients
4 teaspoons mustard oil
6 cloves
2 cinnamon sticks
1 black cardamom
4 green cardamoms
1 bay leaf
2 onions, chopped
1/2kg mutton
1 teaspoon garlic paste
1 teaspoon ginger paste
1 green chilli
1 teaspoon red chilli powder (as per taste)
1 teaspoon cumin powder
1 teaspoon coriander powder
1 small tomato, paste
1 teaspoon meat masala powder
2 cups water
Preparation
In a pressure cooker, add mustard oil. Heat it until smoky. Lower the flame. Add the whole spices (cloves, cinnamon stick, black cardamom, green cardamom, bay leaf). Add the chopped onions. Sauté the onions on medium flame until pink in colour. Add in the mutton pieces and sauté for 5 mins on low to medium flame. Add the ginger and garlic paste and cook well with the meat till the rawness disappears and then add all the powdered seasonings of salt, red chilli powder, cumin, and coriander powder. Add tomato paste and cook for another few minutes. Sprinkle meat masala. Stir the mixture for 5 mins well till all the ingredients are well combined. Add water and cook until one boil. Cover the cooker and pressure cook until mutton pieces are tender. Serve with naan.
QIWAMI SEVIYAN
(Kimami seviyan)
Eid isn’t complete without seviyan, so here is a dry and a delicious version of the same.
Ingredients
2-5 cardamoms
2-5 cloves
Ghee for frying and tempering
1 cup of broken dry seviyan (vermicelli)
3 cups of sugar
3 cups of milk
A pinch of saffron
1/4 cup slivered almonds
1/4 cup slivered pistachios
1/4 cup sultanas
Preparation
Begin by tempering the cardamom and cloves in ghee and once fragrant, gently fry the seviyan in the tempered ghee in a saucepan on medium heat. To ensure that the seviyan do not burn, keep stirring until the seviyan turns to medium brown colour. In another pan make a simple sugar syrup to string consistency. Add fried seviyan to the sugar syrup and combine well. Now gently pour milk until the whole mixture is well combined and thick. Lower the heat and cover until the milk is absorbed and the seviyan are cooked completely. Finish off by adding saffron which has been soaked in hot milk for about 20 mins, to the seviyan. Garnish with slivered almonds, pistachios, and sultanas.—[email protected]
