Eid-ul-Adha, more commonly known as Bakra Eid, is a festival largely associated with the love of God and sacrifice. It is the festival of togetherness and love. Moreover, it fosters empathy in the hearts of human beings. Eid-ul-Adha brings euphoria and joy to the table along with friends and family. In addition to this delight, another important item that Eid-ul-Adha brings to the table is delicious food. Age-old recipes passed down from one generation to the next make their way to the table. Dining tables are decorated with various tangy dishes, rice, yogurt, sauces, salad, and deserts. Here is a complete Eid-ul-Adha special menu to help you decide what to cook this Eid-ul-Adha.

 

MUTTON KARAHI:

Karahi is an all-time favorite cuisine widely cooked in the subcontinent. It has its roots in Pakistan, India, and Afghanistan. The piquant and tangy flavor of Karahi makes it a top pick for festivals such as Eid.

INGREDIENTS:

Mutton – 1 kg

Tomatoes (chopped) – 4 medium-sized

Garlic paste – 1 tbsp.

Ginger (julienne cut) – a thumb

Green chilies – 5 to 6

Cilantro – 6-7 tbsp.

Yogurt (whisked) – 1 cup

Cooking Oil – 1 cup

Vinegar – 3 tsp.

Turmeric powder – ½ tsp.

Grounded Red Chilies – 1 ½ tsp. or to taste

Black Pepper – 6 to 7

Cloves – 4 to 5

Cumin Seeds – 1 tbsp.

Fennel seeds – 1 tbsp.

Salt – 1 tsp. or to taste

Garam Masala Powder – 1 tsp.

 

 

RECIPE:

In a cooking pot, add half a cup of water, ginger paste, turmeric powder, salt, fennel seeds, and let it cook for 3 to 4 minutes. Add karahi-cut mutton pieces in the pot and mix well. Cover the pot with a lid and let it cook for 30 to 40 minutes on medium to low flame. Once tender and dry, set aside.

Add 1 cup oil, cumin seeds, black pepper, cloves, and ground red chilies in a separate cooking wok. Let it cook on medium to high flame for 2 to 3 minutes. Afterward, add chopped tomatoes and cook on medium flame. Add the tender mutton to the wok and cook on medium to high flame. Meanwhile, add whisked yogurt to the wok and stir fry. Add 3 tsp vinegar to give a tangy taste to the dish as well as preserving it for a longer time in this hot weather. Cook until the oil is separated.

Add garam masala powder, julienne cut ginger, chopped green chilies, chopped cilantro, and cook for 4 to 5 minutes more.

Serve on a flat platter. Garnish with julienne cut ginger, green chilies, and cilantro.

 

CHATKHARA KALEJI:

The first day of Eid-ul-Adha is incomplete without a dish made out of Kaleji. While men love to eat kaleji, many a time females and children avoid it. However, Chatkhara Kaleji is a culinary delight that will be loved by whoever eats it. Mutton Kaleji holds a significant amount of nutrition and definitely deserves a place on your dining table.

INGREDIENTS:

Mutton liver (Kaleji) – 1 kg

Tomatoes (chopped) – 6 to 7

Garlic (crushed) – 1 tbsp.

Ginger (crushed) – 1 tbsp.

Cooking Oil – ¾ cup

Grounded red chilies – 1 tbsp. or to taste

Cumin seeds – 1 tsp.

Coriander seeds – 1 tsp.

Salt – 1 tsp. to taste

Turmeric powder – 1 tsp.

Green chilies – 6 to 7

Cilantro (chopped) – a handful

RECIPE:

Add 3/4^th cup of cooking oil in a cooking wok. Let the oil simmer then add chopped tomatoes, crushed ginger, and garlic. Cook the mixture on a medium flame for 5 to 6 minutes. Add 1 tsp turmeric powder, cumin seeds, coriander seeds, and ground red chilies in the wok. Add mutton liver to the wok and stir fry. Let the liver cook on high flame until the oil separates. Lastly, sprinkle salt, chopped cilantro, and finely cut green chilies on top.

Serve on a flat platter. Garnish the dish with freshly chopped cilantro and green chilies.

 

RAITA:

What is a feast without Raita? Incomplete! Raita is a kind of yogurt sauce made widely in the subcontinent. Try a different style of raita this Eid to ornate your dinner table and enhance the flavor of your cuisine.

INGREDIENTS:

Yogurt – 1 bowl

Boiled potato – 1 medium-sized

Tomato (chopped) – 1 medium-sized

Cucumber (chopped) – 1 medium-sized

Onion (chopped) – 1 small

Powdered Black pepper – ½ tsp.

Salt – to taste

Chaat Masala – to taste

Green chilies (finely chopped) – 2 to 3 (optional)   

RECIPE:

Dip the finely chopped onion in salty water and set it aside to diminish the bitterness of onion. Peel the boiled potato and cut it into small cube-shaped pieces. Cut the rest of the vegetables into small cubes. Drain the chopped onion and wash it in plenty of water. Whisk the yogurt well to make a thick consistency. Add salt, black pepper, and chaat masala. Afterward, add all the chopped vegetables to the whisked yogurt and mix well.

Serve in a ceramic bowl.

 

GARLIC BREAD:

Freshly baked bread at home is something that binds the family together.

INGREDIENTS:

Cheddar Cheese – ¼ cup

Mozzarella Cheese – ½ cup

Cilantro (chopped) – a handful

Garlic (chopped) – 1 tbsp.

All-purpose flour – ½ kg

Salt – 1 tsp.

Caster sugar – 1 tsp.

Baking Powder – 1 ½ tsp.

Baking Soda – ½ tsp.

Yogurt – ½ cup

Cooking oil – 2 tbsp.

RECIPE:

In a bowl, add cheddar and mozzarella cheese, finely chopped cilantro, finely chopped garlic, and mix well.

In ½ kg all-purpose flour, add salt, caster sugar, baking powder, and baking soda. Mix well. Afterward, add yogurt and 2 tablespoons of cooking oil. Thoroughly mix all the ingredients. Little by little, add lukewarm water to make the dough. Knead the dough and set it aside for an hour.

Knead again to smoothen the dough. Take a portion of dough, stuff the cheese-garlic mixture in the dough, and roll gently with the rolling pin. Cook the Garlic bread naan on a round griddle on medium to high flame.

Grease the bread with unsalted butter to make it juicy.

 

Remember, a family that eats together stays together! Dine-in with your friends and family this Eid-ul-Adha to celebrate togetherness. Happy Eid!