Eid al-Adha 2022: Hung curd kebabs, mutton khichada & roganjosh will make your festivities special

Eid al-Adha 2022 is here! It's time to get the right meal prepared for your family.
This crispy hung curd kebabs yet tender appetiser with the goodness of curd is an excellent choice to snack on to work up the appetite of your guests. Pair them with mint chutney or tomato sauce, and you are golden.

Your Eid celebration is incomplete without a delicious serving of mutton Rogan josh - an authentic traditional recipe from Kashmir. Eat it with naan or add the meaty twist with mutton khichda - a variation of the Haleem dish.

Your tastebuds will thank you for this amazing treat.

DAHI KE KEBAB

Ingredients:
200 gm Hung Curd
50 gm Milk Powder
2 gm Chopped Green Chillies
1 gm Chopped Ginger
3 gm Chopped Coriander
2 gm Red Bell Pepper
2 gm Yellow Bell Pepper
2 gm Green Bell Pepper
100 gm Semolina (Sooji)
1 gm Cardamom Powder
1 gm Fennel Powder
150 gm Oil
Salt as per taste

Method:
- Mix all the ingredients and spices with the hung curd and milk powder until it turns into a semi-hard dough
- Divide the dough into equal size balls and coat them with a fine layer of semolina
- Heat the oil and deep fry the above until it turns golden brown on both sides
- Serve warm with mint chutney or tomato sauce

(The recipe has been shared by Ashok Bandaru, Executive Chef, Shangri-La Bengaluru)

MUTTON KHICHADA

Ingredients:
1 Onion, thinly sliced
200 grams Mutton, on the bone
4 cloves Garlic, finely chopped
1 inch Ginger, finely chopped
1/3 cup Broken wheat Rava (Dalia/ Godumai Rava)
1/4 cup Rice
1/4 cup Chana dal (Bengal Gram Dal)
1/4 cup Pink Masoor Dal (Split)
1/4 cup Arhar dal (Split Toor Dal)
1/4 cup Yellow Moong Dal (Split)
2 Green Chillies, slit
Salt, to taste
2 teaspoon Cumin (Jeera) powder

For tempering:
2 teaspoons Ghee
2 Onions, thinly sliced
1/2 teaspoon Sugar
1 teaspoon Garam masala powder
3 sprig Mint Leaves (Pudina), roughly torn
Salt, to taste
1 teaspoon Lemon juice

Method:

For khichda:
- Thoroughly wash the rice, broken wheat, chana dal, masoor dal, toovar dal, moong dal and soak it in water for about an hour
- In a saucepan, add 1 cup of water along with the mutton, sliced onion, ginger, garlic and bring it to a rolling boil
- Turn off the flame and set aside
- Drain the water and set aside. This is our mutton stalk. Transfer the onion, ginger-garlic into a bowl and set aside. Remove the mutton pieces and set aside
- Next, into a pressure cooker add the soaked and drained rice, broken wheat, chana dal, masoor dal, toovar dal, moong dal along with 2 and a half cups of water, green chillies, salt, cumin powder and close the pressure cooker
- Pressure cooks the Khichda for 5 whistles, reduces the flame and continues to cook for another 10 minutes. Turn off the flame and allow the pressure to release naturally
- Open the pressure cooker, mix in the mutton stalk along with the boiled mutton pieces

For the tempering:
- Heat a pan on medium-high flame, add the ghee, once hot, add in the onions and sugar and saute till it turns into a deep brown colour
- To this add the boiled onions, ginger and garlic which was used in the stock and continue to saute. This will take a good 9-11 minutes
- Turn off the flame, add in the salt, garam masala, lemon juice and mint leaves to the above onion mixture and mix well.
- Keep aside

Chef's tip: Make one day prior and have it next day to enhance the taste.

(The recipe has been shared by Chef Ranjan Rajani - Executive Chef, Hotel Sahara Star)

MUTTON ROGANJOSH

Ingredients:
Lamb curry cut-1kg
Refined oil – 50 ml
Onions sliced – 550 gm
Ginger garlic paste – 10 gm
Deghi mirch powder -30 gm
Coriander powder – 15gm
Fennel powder-30 gm
Turmeric powder – 10gm
Garam masala – 20 gm
Tomatoes puree – 200gm
Ginger powder -30 gm
Yogurt lightly beaten-100gm
Jeera -10 gm
Salt to taste
Coriander leaves for garnish

Agencies

Mutton Roganjosh

Method:
- Heat 10 ml oil in a saucepan. Add the whole spices and fry until the aroma comes
- Add the sliced onions and cook until the onions become tender
- Add the ginger-garlic paste along with the masala powders and fry for a couple of minutes
- Add the tomato puree and cook until the onions get completely cooked
- Heat the remaining oil in a kadhai and shallow fry the mutton pieces along with salt and a pinch of turmeric for a few minutes
- Add mutton along with the yogurt into the cooked masala and continue cooking it on low flame till the mutton becomes tender and is well cooked
- Garnish the dish with the coriander leaves and serve

(The recipe has been shared by Chef Gagandeep, Executive Chef, Shangri-La Eros, New Delhi)