EID SPECIAL RECIPES

EID SPECIAL RECIPES BY SWAPNADEEP MUKHERJEE, THE METROPOLITAN HOTEL & SPA, NEW DELHI

KEEMA KATLAMA

Ingredients                     Quantity
Lamb mince                         167 gm
Salt                                         as per taste
Oil                                          10 gm
Ginger                                   0.17 gm
Garlic                                    0.17 gm
Red Chili                              0.17 gm
Wheat Flour                        330 gm
Water                                    130 ml
Butter                                   60 gm
Onion                                   01

METHOD
Add siffed flour to warm salted water.
Add chopped well-cooked lamb in the flour with salt, oil, ginger, garlic, chili, and chopped onion.
knead the dough and let it settle for  10-15 minutes
Make small balls of the dough.
Take a pan; put the pan on slow fire.
Put butter or olive oil in the pan.
Press with the fingers till it becomes flat and as per your desired size.
Put the flat shaped roti or bread on the hot pan. You can either fold it or cut it into pieces as desired.
Cook till it is crispy (like a puff) and you get good dark brown color.
Garnish with sliced onions.
Serve with any Curry (Rogan josh) or Mint Chutney.

HARA DHANIYA E- MURGH

Ingredients                                    Quantity
Chicken                                                260 gm
Green coriander                                 90 gm
Spinach                                                132 gm
Jeera whole                                          0.5 gm
Tomato                                                 100 gm
Salt                                                        to taste
Ginger                                                   13 gm
Garlic                                                    10 gm
Red chili powder                                0.5 gm
Olive oil                                                1 dessert spoon

METHOD
Heat olive oil and add jeera, ginger & garlic and stir till it gets brown
Add spinach paste and stir for few minutes.
Add chicken, chopped tomato and coriander with 500 ml water.
Add salt to taste and cook till the chicken is tender
Serve hot with roti or paratha

MUTTON BOTI KEBAB

Ingredients                         Quantity
Mutton                                       260 gm
Ghee                                           01 tbsp
Cumin Seed                               01 tbsp
Garlic (chopped)                      02 tbsp
Ginger (chopped)                     01 tbsp
Spinach (chopped)                   100 gm
Black Pepper                             ½ tsp
Red Chilli Powder                    ½ tsp
Almond (crushed)                    5-6
Khoya                                          ½ cup
Corn                                            50 gm
Gram Flour (roasted)               1 ½ cup
Salt                                              as required
Warm water                              02 cups
Curd                                           01 cup

METHOD
Put desi ghee in the cooking pan.
Add cumin seeds, garlic, ginger and saute till golden brown.
Add black pepper and salt.
Let it cook for about a couple of minutes. Then add almonds, khoya, and corn.
Pour all the above ingredients in a bowl and let it cool to room temperature
Take a mixer, add warm water, curd and grind everything well. Check consistency of the batter
Put mutton into this margination. Let it settle in fridge for 45 mins
Take the marinaton out, let it come down to room temperature. Add gram flour to the margination.
Settle the mutton on the tandoor rod for roasting and put it inside the tandoor.
Once roasted, serve with or mint and chilli chutney.

BADAM PHIRNI

Ingredients                       Quantity
Rice                                         100 gm
Milk                                         200 gm
Sugar                                        20 gm
Almonds                                  0.5 gm
Cardamom                              0.5 gm
Varak                                        01

METHOD
Soak rice in water for 2 hours, then drain water and grind the rice into a paste.
Place a deep kadahi on medium heat to boil milk. Add rice and let it cook on medium heat until it gets thick.
Add cardamom powder and almonds and mix well.
Garnish with Varak foil before serving.