Eid-ul-Azha is here. As you celebrate Eid with your loved ones, your menu will likely include various meat dishes as well as sweet treats. Here are a few recipes to help you plan your Eid feast.
Mongolian Beef
Thinly slice 500g of beef. The thinner the slices, the quicker and more flavorful the cooking.
In a ziplock bag, combine the beef and 1/4 cup cornstarch. Make sure the cornstarch coats the beef evenly.
Heat oil in a large frying pan over medium heat. Add the beef slices to the pan, shaking off any excess cornstarch beforehand. Make sure the slices do not stick together. If the pan is small, fry in batches.
Once the beef is cooked, remove it from the pan. In the same pan, sauté 2 tablespoons of chopped ginger and 1 tablespoon of chopped garlic for 15 seconds.
Add 1/3 cup soy sauce, 1/3 cup water, and 1/2 cup brown sugar. Bring to a boil.
Add the fried beef slices and cook for a minute. The cornstarch on the beef will thicken the sauce. If it's not thick enough, dissolve 1 tablespoon of cornstarch in 1 tablespoon of cold water and add to the pan. Stir in chopped green onions and cook for another minute. Serve hot.
Spice up Eid-ul-Azha with unique beef and unripe mango recipeStovetop Beef Seekh Kebab
Cut 500g of boneless beef into 2-3 inch long thin slices.
Blend 1/2 cup fried onion and 1/3 cup sour yogurt, then mix with the beef.
Add 1 teaspoon ground coriander, 1 teaspoon roasted ground cumin, 1/2 teaspoon garam masala, a pinch of nutmeg, a pinch of mace, salt to taste, 1/3 teaspoon black pepper, 1 tablespoon ginger paste, 1/2 teaspoon garlic paste, 3 tablespoons green papaya paste (with skin), and 3 tablespoons mustard oil. Mix well.
Cover and refrigerate for 18-24 hours.
Soak bamboo skewers in water for 30 minutes or use metal skewers with a light oil coating.
Skewer the beef, twisting it around the skewers to secure it.
Heat mustard oil in a pan and shallow fry the kebabs. Alternatively, bake at 400°F for 45-50 minutes.
Place a hot coal in the center of the pan, add a drop of oil, and cover to smoke the kebabs for 5-6 minutes. This adds a smoky flavor. Serve hot with naan or paratha.
Beef with Chui Jhal
Clean and drain 1 kg of beef.
In a pressure cooker, heat mustard oil and add whole spices.
Add 2 cups chopped onions, 2 tablespoons ginger paste, 1 tablespoon garlic paste, salt, chili powder, 6 pieces of long cut chui jhal, 1 teaspoon cumin paste, and 1 teaspoon coriander paste. Cook well.
Add a little water and pressure cook for 3-4 whistles.
Add 15 whole garlic cloves and cook for another 10 minutes until the oil separates. Serve hot.
How to cook beef payesh?Mango Dessert
Boil 1 cup milk with sugar to taste for 10 minutes, stirring constantly. Let it cool.
Blend thickened milk with 1/2 cup ripe mango.
Beat 1/2 cup cold whipped cream until fluffy, then add 1/2 teaspoon mango essence and the mango mixture. Beat again.
Stir in 1/4 cup chopped mango. Serve in glasses and enjoy this delicious dessert.
Bread Malai
Boil 2 cups milk. Add 1/4 cup sugar and stir until dissolved. Reduce the heat.
Mix 1 tablespoon custard powder with 1/4 cup room temperature milk and add to the boiling milk, stirring constantly until thickened.
Sprinkle with chopped nuts and cook for 2 more minutes. Remove from heat.
In a bowl, mix 2 tablespoons cream, 2 tablespoons milk powder, and 1 tablespoon powdered sugar.
Trim the edges of bread slices and spread the malai mixture on one side. Place another slice on top and cut diagonally into four pieces.
Arrange the pieces on a large plate and pour the milk mixture over them. Sprinkle with ground nuts and chill in the fridge. Serve cold.
