Bakra Eid 2023- Enjoy Special meals this Eid (Freepik)
People are ready with their new outfits all ironed, women have adorned their palms with beautiful mehndi designs with Bakra-Eid festivities on the go. Festivals mean family, friends, traditions, gifts and the most important – festive feasts! Bakra Eid is celebrated on all over India, with great joy and zeal. It is also an occasion to meet family and friends and offer prayers. This day is widely marked as a holiday. Some people even host parties at their homes. And they enjoy a delicious family feast together.
It is that time of the year when families are also busy cooking so of the most elaborate and delectable meals. Chicken tikkas, kebabs, biryani to more sumptuous meals are ready to lay on the tables. If you are still thinking to make a quick, unique addition to the meal table, here is an easy-to-make recipe for preparing mutton burra kebab by Chef Sandipan Ghosh, CYK Hospitalities.
Trim off the excess fat on the mutton chop, but don’t trim all, keep around 15-20 % as it makes the chop flavourful.
Make a paste of onion, ginger, garlic, papaya skin, lime juice, salt, black salt, red chili powder, kashmiri red chili powder, shahi garam masala, kasuri methi and malt vinegar, mustard oil.
Mix the paste with yogurt and rub the same for 5-6 minutes on a large plate so that the oil & spices start working & releasing their aroma, color & flavor.
Prick the meat and marinate the meat with the paste & let it sit for a minimum of 2-3 hours.
Burn a piece of charcoal and place it in the bowl. Add 1 tsp ghee over the charcoal and cover it plate for 15 minutes to smoke the meat.
Grease the grill tray and place the marinated mutton on it. Preheat 200 degrees Celsius in the oven and bake for 30 to 40 minutes.
Turn them midway and cook until done and char over the flame.
Once they have the grill marks, place them on a plate.
For serving these kebabs, take them out on a plate and place a half-cut lemon along with onion rings and some mint chutney with it.
Jungli Murgh
Another easy yet unique dish is jungli murgh. Here is a simple recipe by Chef Ishant Khanna as the Corporate Chef at Badmaash,
Ingredients
Chicken curry cut – 250gm
Mustard oil – 30ml
Bay leaf- 3gm
Clove-2gm
Ginger garlic paste – 25gm
Chopped onion- 75 gm
Salt – 10gm
Degi mirchi powder – 10 gm
Garam masala powder – 5gm
Coriander powder – 15gm
Cumin powder- 15gm
Turmeric powder – 5gm
Chopped mint- 5gm
For Tempering
Mustard oil-10m
Whole red chili- 5gm
Sliced garlic- 5gm
Diced onion -20gm
Slit green chili -5gm
Method
Take a heavy base pan or handi and add the mustard oil, once the oil is hot, add the bay leaf and clove to it.
Now add the chopped onion and cook till golden brown.
Add the ginger garlic paste now and cook for some time.
Once you see oil coming out from the ginger garlic paste, add the powder masalas and salt.
Now add the chicken and sauté for a while until the chicken starts changing colour on all sides.
Add water to the pan, until the level where it is covering the entire masala and chicken.
Cook covered on a medium flame, until the chicken is completely cooked.
For the tempering: Heat mustard oil in a pan and add the whole red chili and cook for a few
seconds. Then add the remaining ingredients and salute till the garlic turns brown.
Add this tempering to the chicken base and mix well.
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