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Id-ul-Zuha also called Id-ul-Adha in Arabic and Bakr-Id in the Indian subcontinent, because of the tradition of sacrificing a
goat or 'bakr' in Urdu. The word 'id' derived from the Arabic 'iwd' means 'festival' and zuha comes from 'uzhaiyya' which
translates to 'sacrifice'.
On this day Muslims sacrifice a goat or Bakr (Urdu) to commemorate the sacrifice of Prophet Ibrahim, who willingly agreed to
kill his son at the behest of God.
This festival coincides with the Haj pilgrimage in Mecca. Prayers are offered in the mosques and the sacrificial meat is then
distributed after the Id prayers.
Special delicacies are prepared and served among family and friends on the occasion.
Id-ul-Zuha, is a festival of great rejoice. Special prayers and exchange of greetings and gifts marked the Id-ul-Zuha
(Bakrid), the festival of sacrifice, celebrated with traditional fervour and gaiety in India.
Id-ul-Zuha is a reminder of Prophet Ibrahim's readiness to sacrifice his son for God's sake. It also marks the completion of
Haj (pilgrimage to Mecca).On this day, special `Dua' is recited by thousands of Muslims for peace and prosperity.The day also
coincides with the day when the holy Quran was declared complete.
The festival of Bakrid is a commemoration of Hazrat Ibrahim's great test of obedience to Allah, who ordered him to sacrifice
the person dearest to him.
Ibrahim decided to sacrifice his son Ismail, at Mina, near Mecca. As the great religious leader was on the point of applying
the sword to the throat of his dear son, it was revealed to him that the exercise was merely a test of his faith in Allah,
and that he could sacrifice a ram instead.
Eid ul Zuha
Id-ul-Zuha is celebrated from the tenth to the twelfth day of Zil hijja. Also, Id-ul-Zuha or
Eid al-Adha annually falls on the 10th da y of the month of Dhul Hijja of the lunar Islamic calendar. The festivities last
for three days or more depending on the country. Eid al-Adha occurs the day after the pilgrims conducting Hajj, the annual
pilgrimage to Mecca in Saudi Arabia by Muslims worldwide, descend from Mount Arafat. It happens to be approximately 70 days
after the end of the month of Ramadan.
Bakr-Id Recipes
Chicken Shashlik
Ingredients:
Chicken - 500 gm, boneless
Capsicum - 2
Onion - 2, medium-sized
Tomatoes - 2, medium-sized
Lemon juice - 1/4 cups
Salt - 1/2 tsp
Black pepper - 1 tsp
Soya sauce - 1 tbsp
Hot sauce - 1 tbsp
Oil for deep frying
How to prepare:
1. First cut chicken into 1 inch pieces
2. Place the chicken in a round dish with the lemon juice, salt, black pepper, soya sauce, and hot sauce.
3. Combine them well, cover, and leave for 2-3 hours to marinate.
4. Cut the onion, capsicum, and tomatoes into small cubes.
5. Now, skew chicken and vegetables closely on bamboo skewers.
6. Heat oil in a big size frying pot and fry skewers until chicken begin to change its color and the vegetables are soft.
7. Take off from oil and put it on absorbent paper. (You can also grill the chicken over hot charcoal).
8. Decorate with lemon pieces and mint leaves.
9. Serve hot with mint chutney.
Kofta Curry
For the Kofta:
Mutton - 1 Kg, boneless
Onion - 2
Green chillies - 6, finely cut
Besan (roasted) - 2-1/2 tbsp
Egg - 1
Red chilly powder - 1 tsp
Ginger - 2 inch piece, finely cut
Oil for frying
Salt to taste
For the curry:
Coriander leaves - 2 tsp
Haldi powder - 1 tsp
Onion - 3
Garam masala - 1 tsp
Garlic - 3-5 cloves
Tomato - 1 cup, boiled and skinned
Ginger - 1-1/2 inch piece
Red chilly powder - 1 tsp
Salt to taste
How to prepare:
1. First to make kofta, grind the meat with all other ingredients and shape it into small balls.
2. Heat oil in a wok and deep fry these balls until golden brown. Keep aside.
3. Now for the curry, first stir fry the onions, garlic, and ginger until golden brown.
4. Add rest of the curry ingredients with enough water to make a gravy.
5. Bring it to a boil, add fried koftas, and simmer for 45 mins.
6. Garnish with chopped coriander leaves and serve hot.
Meat Pattiri (Koyada)
Ingredients:
Meat - 1 cup
Sliced onion - 2 cups
Green Chillies - 5, sliced
Garlic - 5 flakes, crushed
Ginger - 1" piece, crushed
Coriander leaves - little
Garam masala powder - 1/2 tsp
Refined flour - 2 cups
Oil - As required
Turmeric Powder - little
Chilli powder - 1/2 tsp
Coriander powder - 1/2 tsp
Salt to taste
How to prepare:
1. First, combine meat with turmeric powder, chilli powder, coriander powder, and salt, and cook. Mince the meat in a mixer.
2. Heat oil in a pan and sauté onion, ginger-garlic paste, green chillies, and salt until golden brown.
3. When it is done, add minced meat, garam masala powder, and coriander leaves. Mix well.
4. Also, add a little gravy left from the cooked meat and sauté well. Remove from fire.
5. Now, make a dough with refined flour, water, and salt.
6. From the dough, make small balls and shape into thin rounds.
7. First, take one round and spread the meat masala over it, and then take another round, cover the first one with it, and seal the edges by twisting.
8. Deep fry in oil.
9. Meat Pattiri is ready.
Sheer Korma
Ingredients:
Vermicelli - 1 packet
Whole milk - 1 gallon
Sugar - 1 cup
Whole cardamom pods - 20 cloves
Cardomom powder - 1/2 tsp
Almond, Cashews, and Pistachios - 1 cup, slivered
Fresh cream - 1/2 cup
Saffron strands - 1/2 tsp
Charoli nuts - 3 tbsp
Light brown raisins - 1/2 cup
Rose water - 1/2 tsp
Butter - 1 tbsp
How to prepare:
1. In a pan, fry vermicelli in butter until well browned, but not burnt. All the butter will get dried by the time it gets cooked.
2. To this, add 1/4 cup sugar and mix well.
3. Cook for a few seconds and then add the whole milk, cup by cup. Stir continuously and bring it to a boil.
4. Add raisins, whole cardamom, and 1/2 cup almonds, cashews and pistachios, along with the remaining sugar.
5. Now, reduce the heat and thicken the sheer korma to three-strand consistency, letting the milk boil until it is halved.
6. Quickly add rose water, charoli and fresh cream to this, and let it simmer, covered, for 10 minutes.
7. Decorate with saffron strands and powdered cardamom, and serve immediately
Nawabi Biryani
Ingredients:
Basmati rice - 325 gms
Mutton - 1/2 Kg, cut into small pieces
Onion - 3, sliced
Ginger-garlic paste - 1/2 tbsp
Garam masala - 1 tsp
Red chillies - 3, small-sized
Cinnamon - 1 piece
Beaten curd - 1/2 cup
Green cardamom - 3
Pepper - 5
Cloves - 5
Shahjeera - 1/2 tsp
Turmeric powder - 1/2 tsp
Milk with saffron - 1/4 cup
Coriander - 1 pinch, chopped
Apricots - 5
Dry Fruits
Ghee, as required
How to prepare:
1. Fry the dry fruits and apricots in 2-1/2 tbsp ghee with a little salt (to taste).
2. Grind the fried onions and red chillies to make a fine paste.
3. Now, marinate the mutton pieces with curd, ginger-garlic paste, onion paste, turmeric powder, and salt.
4. Heat ghee in a pressure cooker and add marinated mutton and cook until done.
5. In another vessel, heat ghee and add the whole spices. Fry for a while and then add washed rice.
6. Add salt and warm water enough that it comes 1-1/2 inch above the rice. Cook until 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. Finally, add the fried nuts, cover tightly, and keep it for 15-20 minutes.
11. Mix and serve hot after garnishing with chopped coriander leaves. |
