Wednesday, 8 August 2012

Eid Special Recipes 2012 Pakistani Eid Special Recipes

We have huge collection Eid Special Recipes 2012 - 13. Eid-Ul-Fitr recipes after the great month of Holy Ramadan enjoy these recipes with your family, friends & relatives. Here you can find great Collection of Pakistani Eid Special Recipes


Nawabi Biryani Recipe



Ingredients:

• 325 gms Basmati RIce

• 1/2 kg. Mutton (cut in pieces)

• 3 Onions (slIced)

• 1/2 tbsp Ginger-Garlic Paste

• 1 tsp Garam Masala

• 3 small-sized Red Chilies

• 1 piece Cinnamon

• 1/2 cup Curd (beaten)

• 3 Green Cardamom

• 5 Pepper

• 5 Cloves

• 1/2 tsp Shahjeera

• 1/2 tsp Turmeric powder

• 1/4 cup Milk, with Saffron

• 1 pinch Coriander/Pudina (chopped)

• Jardalu (5 apricots )

• Dry Fruits

• Ghee, as required


Method:
1. Fry the dry fruits & apricots in 2½ tbsp ghee, with a little salt (to taste).
2. Now, grind the fried onions and red chilies, to make a fine paste.
3. Marinate the mutton pieces with curd, ginger-garlic paste, onion paste, turmeric powder and salt.
4. In a pressure cooker, heat ghee, add the marinated mutton and cook till done.
5. Heat ghee again in another vessel, add the whole spices, fry for a while and then add the washed rice.
6. Add salt and warm water, enough that it comes 1½ inch above the rice. Cook till the rice is done.
7. Remove the rice from the pan, spread out to cool and remove the whole spices.
8. To assemble, apply ghee to a heavy bottomed vessel, add the cooked mutton and sprinkle some garam masala.
9. Cover with a layer of rice, followed by melted ghee and then the saffron milk.
10. Lastly, add the fried nuts, cover tightly and keep on dum for 15-20 minutes.
11. Mix and serve, hot garnished with chopped coriander & pudina.


2.Dum kay Kabab Recipe
Ingredients:

• Mutton / Beef 1 kg, boneless cut in pieces

• Yogurt 1 cup

• Papaya raw 1 tbsp, ground

• Khush khush 1 tbsp, ground

• Ginger/ Garlic paste 2 tbsp

• Red chillies 1 tbsp, powdered

• Black pepper 1/2 tbsp, powdered

• Green chillies 4, chopped fine

• Lemons 4

• Salt to taste

• Oil 1/2 cup

• Ghee 1 tbsp


Method:
1. Wash and clean meat, spread it out on a board.
2. With the blunt side of a heavy knife pound lightly.
3. Mix all ingredients except oil, with yogurt and lemon and marinate the meat in it for 2-3 hours.
4. Heat oil, add meat and cook on low heat. Remove when meat is tender and liquid has evaporated; spread it out in a large shallow steel pan, pour a tbsp of ghee and cover it.
5. Put a tawa on low heat, put the covered pan on it and place a few hot coals on the lid.
6. Leave for 10-15 minutes. Serve with hot parathas.


3.Badam Phirni Recipe





Ingredients:

• 2 cups Milk

• 2 tbsp RIce

• 3 tbsp Sugar

• 1/4th Cup Blanched Almonds (slIced)

• 1 tsp Green Cardamom (crushed)

• 1/2 tsp Kewra Essence

• Silver or Gold FOil Paper (varak)


Method:
1. Soak rice in water for a few hours, then drain the water and grind rice into a smooth paste.
2. In a non-stick saucepan, boil milk. After it comes to a boil, reduce the heat to simmer.
3. Over a moderately low heat, add rice, sugar and cardamom to the milk and stir constantly, till it turns thick.
4. Remove from heat and add almonds. Put in serving bowl and let it come down to room temperature. Now, put in the fridge and chill.
5. Garnish with silver or gold foil paper (varak) and serve.
   
4. Coconut Fudge Recipe
Ingredients:

• ½ cup Coconut Milk

• 1 cup Milk

• 2 cup Sugar

• ¾ cup Coconut flakes

• 1 cup Butter

• Peeled Almonds for garnishing


Method:
1.Heat butter in a pan and cook coconut flakes for just 2-3 min on medium heat until pleasant smell starts to come. Don’t cook it enough to change its color, it should remain white or pale white in color.
2.Now boil coconut milk and milk in a sauce pan.
3.Add sugar and cook for 5-10 min more so that sugar would completely dissolve in the milk.
4.Add roasted coconut flakes in the milk mixture and continuously stir the mixture while adding so that lumps would not form. Cook the mixture on low heat until it starts bubbling and gets thick.
5.Stir the mixture in between to avoid sticking, when all the liquid absorbs in the coconut flakes increase the flame to medium high and gently cook until the mixture starts to loose the edges of pan.
6.When mixture cook enough to get the shape of ball and may not stick to the spoon then turn off the flame. Spread the coconut fudge on a rectangular pan, sprinkle almonds on top and immediately cut it into square pieces.
7.Serve the coconut fudge after cooling it to room temperature.






  


5 comments:

  1. Wao great collection plz update Eid Special Recipes in urdu

    ReplyDelete
  2. wonderful pakistani Eid Special Recipes

    ReplyDelete
  3. I will try this Eid Recipes

    ReplyDelete
  4. Sounds lovely mash'allah. thanks for sharing

    ReplyDelete
  5. 3 Studies PROVE How Coconut Oil Kills Waist Fat.

    The meaning of this is that you actually burn fat by eating Coconut Fat (including coconut milk, coconut cream and coconut oil).

    These 3 researches from large medical journals are sure to turn the traditional nutrition world upside down!

    ReplyDelete