Eid al-Adha, also known as Feast of Sacrifice or Bakrid, is one of the two major Islamic holidays along with Eid al-Fitr. It falls on the 10th day of the 12th Islamic month of Dhu al-Hijjah and is celebrated for three days as Tashriq. In India, Eid al-Adha is celebrated on June 17, while in the United Arab Emirates and other Arab countries, Bakrid is celebrated on June 16 this year.
The festival commemorates Prophet Ibrahim’s willingness to sacrifice his son Ismail as an act of submission to Allah. It takes place at the end of the annual Hajj pilgrimage and is marked by the sacrifice of livestock such as goats, sheep and camels. Traditional dishes such as mutton biryani, mutton kebabs, chicken tikka, seer kurma, kurma, seviyan and kalej form the centrepiece of the festival’s food. (Read also: Hajj 2024: Key differences between Arafat and Arafat that pilgrims and other Muslims should know ahead of the 9th Dhul Hijjah )
Delicious recipes for Eid al-Adha 2024
To enhance your festival experience, here are some delicious food recipes you must try.
1. Shear Kuruma
(Recipe by Chef Sanjeev Kapoor)
material:
500ml milk
100g whole wheat vermicelli
¼ cup sugar
1 teaspoon cinnamon powder
1 tablespoon of Charoli
A little saffron + for garnish
1/4 teaspoon nutmeg (Jaipal) powder
2 tablespoons chopped mixed nuts (almonds and pistachios) plus more for garnish
Method:
1. Heat ghee in a non-stick frying pan, add the vermicelli and fry until fragrant.
2. Add milk and sugar, mix well and heat for 2-3 minutes. Add 1/2 teaspoon of cinnamon powder and mix well.
3. Add the nutmeg powder and charoli, stir and cook until thickened. Add the nuts and saffron and stir well.
4. Garnish with nuts and saffron and serve warm.
2. Shami Kebab
(Recipe: Chef Kunal Kapoor)
material:
For the Shami Masala:
3 bay leaves
3 black cardamoms
2 teaspoons pepper
2 maces
2 cinnamon sticks (1 inch long)
10 green cardamoms
6-7 cloves
2 tablespoons coriander seeds
1 teaspoon caraway seeds
2 teaspoons of cumin seeds
5-6 dried red chillies
For cooking:
2 tablespoons of ghee
500 grams boneless lamb
2 sheep’s bone marrow, 100 grams each
1 tablespoon finely chopped ginger
1 ½ tablespoons minced garlic
3 green chillies, slit
1/2 teaspoon turmeric powder
Salt, to taste
2 medium sized onions
1/2 cup chana dal (bengal gram)
2 cups water
While mixing:
A handful of mint leaves
A handful of coriander leaves
1 chopped green chilli
1 egg
Ghee (for frying)
Method:
1. To make Shami Masala, in a hot pan add bay leaves, black cardamom, peppercorns, mace, cinnamon, cardamom, cloves, coriander seeds, shahi jeera, jeera and dried red chillies and fry for some time.
2. Now, grind them using a mortar and pestle until they become a coarse powder. You can also use a mixer grinder to powder the spices.
3. To cook, in a pressure cooker add ghee, boneless mutton, mutton nari, chopped ginger, garlic, green chillies, turmeric, salt, roughly chopped onion, soaked chana dal and shami masala.
4. Cook well on high flame for 3-4 minutes. Then add water and close the lid of the pan. Cook till you get 7-8 whistles or till the mutton is cooked well.
5. Cook till the mutton literally melts and then cook on high flame to dry out the excess water in the pressure cooker.
6. The next step is to mash the mutton well using a mahtani or vegetable masher. You can also use a mixer grinder but it will result in dry kebabs. This process seems difficult but it is not. Mutton is very tender so you can mash it quickly and easily. Switch off the gas and transfer the mutton to a flat bowl and allow it to cool.
7. Once the mutton has cooled down, add the chopped mint leaves and coriander. Add the chopped green chillies and eggs.
8. Eggs are optional. They help soften the shami kabab and make it stick together. Mix well with your hands.
9. Now form the mutton into patties. Take a ball and press it lightly and roll the patties like a wheel to flatten the sides. Your shami kebabs are ready, all you need to do is fry them.
10. Add some ghee to a hot flat tawa and place the shami kebabs on it. Shallow fry until evenly browned on both sides.
11. Shami Kebabs are ready, serve with mint chutney and enjoy this delicious evening snack.
3. Kalej Masala
(Recipe by Chef Pankaj Baduria)
material:
500g Kareji (sheep liver cut into 2 inch pieces)
4 onions
2 inches of ginger
20 garlic cloves
6 green chillies
1 cinnamon stick
2 black cardamoms
6-8 green cardamoms
1 teaspoon caraway seeds
6-8 cloves
1 Mace
1/2 cup yogurt
Green papaya paste 25g
1 teaspoon red chili powder
1 teaspoon cumin powder
2 tablespoons ground coriander
1 tablespoon garam masala
A pinch of salt
1 teaspoon Kasuri Methi
¼ nutmeg
Frying oil
4-5 tablespoons chopped coriander leaves
Method:
1. Wash the kareji thoroughly until the water runs clear.
2. Grind raw papaya (with skin), 3 green chillies, ginger and garlic with 2 tablespoons of water to a fine paste.
3. In a large bowl, mix the prepared paste, yogurt, spice powders and salt (to taste) thoroughly. Add the drained kaleji pieces and mix well. Marinate in the refrigerator for at least 2 hours.
4. Meanwhile, finely slice 3 onions and finely chop 1 onion. Heat 1 inch of oil in a frying pan. Fry the sliced onions until golden brown and remove onto absorbent paper. Add little water and grind to a fine paste.
5. Heat 4 tablespoons of the same oil in a large tawa or sauté pan.
6. Add the whole spices and let them pop. Add the chopped onion and saute until light golden brown.
7. Add the marinated kaleji along with the marinade. Fry till all the water evaporates. Reduce the flame and fry till the kaleji changes to a dark colour. Keep stirring the kaleji while scraping the bottom of the tawa. Once the masala is well browned all over, add little water to remove the bottom scrapings and mix well.
8. Now add the brown onion paste, 3-4 slices of green onion and ¼ cup water and mix well. Fry till the oil comes to the surface. Grate ¼ nutmeg over the kareji and sprinkle and mix. Add the kasuri methi, chopped coriander and mix well. Remove from heat and serve.
4. Shahi Tukda
(Recipe by Chef Sanjeev Kapoor)
material:
4 to 8 slices of white bread
4 cups milk
¾ cup sugar
1/2 teaspoon green cardamom powder
¼ cup blanched and sliced pistachios, plus extra for garnish
Ghee for frying
Sugar syrup (small amount)
Silver bark for coating
Method:
1. To make the labidi, heat the milk in a nonstick frying pan and bring to a boil, stirring occasionally until thickened.
2. Add sugar and mix well. Add cardamom powder, stir and cook for 1 minute. Add pistachios and mix well. Remove from heat and chill in the refrigerator.
3. Heat ghee in another non-stick pan.
4. Cut the bread into 4 equal pieces.
5. Fry in hot ghee until golden brown on both sides. Drain on absorbent paper.
6. Place the fried bread on a plate, drizzle with sugar syrup, top with labdi, spread with silver warku and sprinkle with pistachios.
7. Transfer to a plate and serve immediately.
5. Seviyan Ka Muzaffar
(Recipe by Chef Sanjeev Kapoor)
material:
200 grams roasted thin wheat vermicelli (seviyan)
1¼ cups sugar
5 tablespoons ghee
1/2 teaspoon green cardamom powder
1/2 cup grated mawa/khoya
1/2 cup milk
8-10 almonds (blanched, peeled, and sliced)
8-10 pistachios (blanched, peeled, and sliced)
Decorative silver work
Method:
1. Heat a deep saucepan and add 1 cup of water and sugar, stirring well. Heat until the sugar dissolves.
2. Heat 3 tablespoons of ghee in a frying pan.
3. Gently tear the vermicelli into pieces and add to the ghee, fry for 1-2 minutes until fragrant.
4. Add the reserved sugar syrup and mix well. Add the green cardamom powder and mix. Reduce the heat to medium, cover and continue to cook for about 6-8 minutes.
5. Add the mawa and milk and mix well.Re-cover and continue cooking for 3-4 minutes.
6. Meanwhile, heat the remaining ghee in another pan. Add the sliced almonds and fry until golden brown. Add this to the seviyan mixture and mix well.
7. Remove from heat and transfer to a serving plate, garnish with pistachio slices and silverware.
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