Eid-ul-Adha is the "Salty Eid" because a larger variety of dishes than those served during Eid-ul-Fitr are savoury, including beef or mutton depending on the animal slaughtered in the house. The presents offered to friends, relatives, and the poor of the society include the meat of the slaughtered animal. A barbecue is a must on first day of Eid-ul-Adha. The fried liver of the animal is used as breakfast and different dishes include different varieties of kebabs (boneless meat that has been meshed and fried or roasted).
Today, I share Bar BQ Achari Boti which gives a different taste to food lovers.
Ingredients
Boneless chicken 500 grm
Oil 2 tbsp
Green chilies grinded 1 tsp
Ginger garlic paste 1 ½ tsp
Onion seeds ½ tsp
Fenugreek seeds ¼ tsp
Fennel seeds ½ tsp
Crushed red pepper 1 tsp
Green cardamom 3
Salt 1 tsp
Chilli powder 1 tsp
White cumin powder 1 tsp (roasted)
Mango achaar masala 1 tbsp
All spices ½ tsp
Pinch of yellow color 1 pinch
Black pepper ¼ tsp
White vinegar 1 tbsp
Yogurt 1 tbsp
Fresh cream 1 tbsp
Method
1. Heat oil in a cooking pan, add ginger garlic paste, green chillies, onions seeds, fenugreek seeds, fennel seeds, crushed red pepper and green cardamom for 2 minutes.
2. Then add salt, chilli powder, roasted cumin powder, all spices, pinch of yellow color, black pepper, vinegar, yogurt, cream and mango achaar masala, mix it properly.
3. Marinate chicken cubes in this masala for 2 hours.
4. Put chicken on skewers and BBQ or bake.
Eid-ul-Adha is the "Salty Eid" because a larger variety of dishes than those served during Eid-ul-Fitr are savoury, including beef or mutton depending on the animal slaughtered in the house. The presents offered to friends, relatives, and the poor of the society include the meat of the slaughtered animal. A barbecue is a must on first day of Eid-ul-Adha. The fried liver of the animal is used as breakfast and different dishes include different varieties of kebabs (boneless meat that has been meshed and fried or roasted).
Today, I share Beef Stroganoff which gives a different taste to food lovers.
Prequisite: Cut thin strips of the beef by putting the meat into the freezer for 20 to 30 minutes first.
Ingredients
6 Tbsp butter
1/2 Kg of top sirloin or tenderloin, cut thin into 1-inch wide by 2 1/2-inch
long strips
1/3 cup chopped shallots (can substitute onions)
250 grm cremini mushrooms, sliced
Salt and pepper to taste
1/8 teaspoon nutmeg
1/2 teaspoon of dry tarragon or 2 teaspoons of chopped fresh tarragon
1 cup of sour cream at room temperature
Method
1. Melt 3 Tbsp of butter in a large cooking pan on medium heat. Increase the heat to high/med-high and add the strips of beef. You want to cook the beef quickly, browning on each side, so the temp needs to be high enough to brown the beef, but not so high as to burn the butter. You may need to work in batches. While cooking the beef, sprinkle with some salt and pepper. When both sides are browned, remove the beef to a bowl and set aside.
2. In the same pan, reduce the heat to medium and add the shallots. Cook the shallots for a minute or two, allowing them to soak up any meat drippings. Remove the shallots to the same bowl as the meat and set aside.
3. In the same pan, melt another 3 Tbsp of butter. Increase heat to medium high and add the mushrooms. Cook, stirring occasionally for about 4 minutes. While cooking, sprinkle the nutmeg and the tarragon on the mushrooms.
4 Reduce the heat to low and add the sour cream to the mushrooms. You may want to add a tablespoon or two of water to thin the sauce (or not). Mix in the sour cream thoroughly. Do not let it come to a simmer or boil or the sour cream will curdle. Stir in the beef and shallots.
5. Add salt and pepper to taste.
6. Serve immediately over egg noodles, potatoes, or rice.
Serves: 4 Persons
Prep time: 10 minutes
Cook time: 20 minutes
