Brain Curry (Eid Special No-6)

Ingredients:

•   2 brain cow or mutton
•     1 onion
•     2 tomato
•     to taste salt
•     to taste red chili powder
•     1/2 tsp turmeric powder
•     1 tbsp lemon juice
•     1 tbsp garlic paste
•     2-3 tbs oil

Method:

1. first wash the brain carefully n then add it in boiling water with some garlic cloves. cinnamon stick n vinegar n gave 2-3 boils, now drain all the water n keep it aside
2. now in another pan add oil suet garlic paste add onions give them a slightly golden color add tomatoes finely chopped, add masala n fry it until the oil is separated, now add brain, add lemon juice n fry it until it’s smell is finished garnish it with green chillies, fresh coriander, i don’t have at that time so i only used green chillies

Pista Badam Phirni (Eid Special no-5)

Ingredients:

• Milk – 4 cups
• Rice (4 tablespoon of rice flour) – 4 tbsp
• Sugar- 4-5 tbsp
• Blanched Almonds (sliced) – 1/4^th Cup
• Pistachios (sliced) – 1/4^th Cup
• Green Cardamom (crushed) -1 tsp
• Kewra Essence  -1/2 tsp

Method:

1.Soak rice in water for a few hours, then drain the water and grind rice into a smooth paste, alternatively you can also use rice flour.

2 In a heavy bottom pan, boil milk and after it comes to a boil, reduce the heat to simmer.

3 Add rice when the milk is boiling on low flame and keep stirring continuously so that no lumps are formed, after few minutes add sugar and cardamom to the milk and stir constantly, till it turns thick.

4 Now remove from heat and add almonds and pistachios. Put in serving bowl and let it come down to room temperature.

5.Now, put in the fridge and chill and let it set. 

Beef Biriyani (Eid Special No- 4)

Ingredients:

For Beer:

Beef -1 kg

Onion Paste- 4 tbsp

Almond paste- 1 tbsp

Curd-1/2 cup

Coriander powder-1 tsp

Pepper Powder-1 tsp

Garam masala-1 tsp

Ginger-Garlic paste- 1 tbsp

Salt to taste

Oil or Ghee-3 tbsp

Water- 2 cups

For Rice:

Basmati rice-2 cups

Cardamoms-4 cloves

Cloves-4 

Cinnamon sticks-2

Salt to taste

Ghee-2 tbsp

Water -4 cups

For Garnish:

Onion-4 (sliced and fried till golden brown)

Raisins-a few

Cashews-6-8 (chopped)

Green chili-10 -12

Method:

1.Wash the beef thoroughly with water

2.Marinate the beef piecs with curd,and salt for about 2 hours

3.After two hours,heat oil in a pan, add onions paste and fry for 5-6 minutes on medium flame

4.Add ginger- garlic paste and cook for another 2 minutes

5.Add the almond paste, coriander powder,pepper powder,garam masala powder all mix well and cook for another 3 minutes

6.Now add the beef pieces and mix well and cook for about 15-20  minutes on medium flame

7.Add salt and water,cover the pan with a lid and cook for about 45 minutes on medium flame.Keep stirring occasionally

8.Once done, remove from flame and keep it aside

9.Wash the rice thoroughly with water

10.Heat water in a deep bottomed vessel and cloves, cinnamon, cardamoms

11.Once the water starts boiling add the rice, salt, cover and cook for about 15 minutes on low flames

12.Once done, transfer the rice to a plate and spread it with help of a spatula

13.Now take a deep bottomed pan and heat ghee in it

14.Add cashews ans raisins. Fry a few minutes

15.Spread half of the cooked rice into layers in a pan

16.Spread half of the fried onions and green chili over it

17.Then spread half of the beef over this layer

18.Then again spread the rest of the rice into another layer

19.Add rest of the fried onions and green chili

20.Then the beef layer over it

21.Cover the pan and cook for about 5 minutes on very low heat flames

22.Once done, turn off the heat, mix the whole thing lightly and serve hot

Beef Salad(Eid Special No-3)

Ingredients:

Beef Tenderloin - 250 gm, sliced
Oil for cooking
Cucumber - 1/4, sliced into rounds
Lettuce Leaves - few
White Rice - 1 tbsp, toasted
Mint Leaves - few, chopped, for garnish 

Spring Onion - few, chopped, for garnish

For The Dressing:

Lime Juice - 2 1/2 tbsp
Brown Sugar - 1/2 tbsp
Small Onion - 1 to 2 tbsp, sliced
Lemongrass - 2 tbsp, chopped
Mint Leaves - 1 tbsp, chopped
Coriander Leaves - 3/4 tbsp, chopped
Red Chili - 1, small, finely chopped

Method:

1. Mix all the dressing ingredients in a bowl and keep aside.
2. Heat oil in a heavy-bottomed pan.
3. Sear the beef slices and cook as required.
4. Transfer to a plate and keep aside to cool.
5. Then slice the beef into thin slices and add to the dressing.
6. Mix well.
7. Add the toasted rice and cucumber.
8. Arrange the lettuce leaves on a plate.
9. Place the beef mixture on top.
10. Garnish with mint leaves and spring onions.
11. Serve at once.

Mutton Biriyani (Eid Special no-2)

Ingredients:

1.Diced mutton 1/2 kg

2.Basmati Rice 300 gm

3.Garlic 10 gm

4.Coriander Powder 3 tsp

5.Cinnamom 5 gm

6.Green Chili 4

7.Red Chili Powder 1 tsp

8.Chopped Onion 100 gm

9.Ginger 10 gm

10.Poppy Seeds 1 tsp

11.Peppercorns and Cardamom cloves 2 each

12.Bay leaves 2

13.Curd 75 gm

14.Cooking oil 8 tbsp

15.Salt to taste

Method:

1. Marinate the mutton in curd. Roast cardamom, cinnamon and peppercorns cloves. 
2. Make a fine powder. Grind ginger, red chilies, green chilies, onions and garlic 
3. Heat oil in a pan. Add chopped onions and ground spices. 
4. Fry until onions turn golden brown. Now add meat and fry well. 
5. Add salt and remaining curd. Cook till meat becomes tender. 
6. Add the powdered spices to it. Fry remaining onions in a separate pan. 
7. Add the cloves and bay leaves. Fry well and add rice. 
8. Add the salt and double the water. 
9. Once the rice is cooked, arrange it in layers alternating the mutton and rice. 
10. Garnish with saffron and mint leaves.