Happy Bakra Eid: Celebrate With This Nutritionist-Approved Feast
This Bakra Eid, feast with nutritionist-approved, lip-smacking delicacies.
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Since no festival or celebration is complete without food, you can prepare these mouthwatering traditional treats at home, for your friends and family.
1. Starter: Talli Kaleji
Liver is a powerhouse of nutrition. It's rich in protein, low in calories and packed with essential vitamins and minerals. Talli Kaleji is a traditional mouth-watering and flavourful starter made with mutton liver, marinated in a variety of spices like cumin seeds, turmeric powder, and ginger and garlic paste.
- 1 kg mutton liver
- 3 tablespoons rice bran oil
- 1 teaspoon salt
- 1.5 teaspoons ginger paste
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric
- 6 red chillies
- 1.5 teaspoons garlic paste
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- Wash mutton liver and remove its membranes. Cut the liver in cubes. Sprinkle a little salt over the chopped pieces of liver and keep aside.
- Take a small bowl and add dried red chillies, turmeric powder, cumin seeds, along with ginger and garlic paste. Mix well, and add mutton liver cubes to the marinade and keep it aside for about 30 minutes.
- Next, put a frying pan on medium flame and add oil in it. When the oil is hot enough, add the marinated chopped mutton liver and shallow fry for 2 minutes. When the mutton pieces are cooked, take them out and drain the extra oil.
- Serve it steaming hot.
2. Main Course: Mutton Curry
Mustard oil is one of the healthiest cooking oils, with a lovely smoky taste. If you’re bored with kebabs and mutton biryani, this new non-vegetarian recipe will win your heart.
- 1 kg washed and dried mutton
- 1 teaspoon turmeric
- 1.5 teaspoons dhania powder
- 1.5 teaspoons jeera powder
- 1 tablespoon garlic (crushed)
- 1/2 cup yoghurt (curd)
- 6 sliced onions
- 2 tomatoes
- 5 pinches salt
- 5 tablespoon mustard oil
- 1 tablespoon ginger (crushed)
- 2 tablespoon garam masala powder
- 5 green chillies
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- Wash the mutton pieces lightly, remove water, and keep in a mixing bowl.
- Marinate mutton pieces with salt, turmeric powder, mustard oil, yoghurt, and a little bit of ginger-garlic paste.
- In a pressure cooker, heat mustard oil till it starts smoking and add garam masala, and green chillies. Add the chopped onions and sauté till they are almost red. Now add the ginger garlic paste and stir well.
- Add tomato and fry till oil separates, then add turmeric powder, dhaniya and jeera powder. Stir well and cook for about 5 to 7 minutes.
- Add the mutton pieces and salt. Cook for at least 15-20 minutes by stirring occasionally. Add warm water, cover and cook on high flame till you get about 5 or 6 whistles in pressure cooker.
3. Dessert: Saffron Phirni (sugar-free, gluten-free)
Apart from adding a rich hue and aroma to food, saffron acts as an antioxidant, prevents diseases, and provides numerous health benefits.
This recipe is great for those trying to avoid sugar and gluten. The popularity of lactose-free milk stems from the fact that even milk contains a naturally occurring sugar known as ‘lactose’.
- 2 cup lactose-free milk
- 5 strands of saffron
- 3 teaspoons of sugar-free pellets
- 3 tablespoons, rice soaked in water
- 4 pistachios
- 1/2 teaspoon, powdered green cardamom
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- Boil milk and set it aside. Drain water and grind rice, coarsely. Soak saffron in one tablespoon of milk. Blanch the pistachios, peel and cut in small pieces.
- Next, add rice paste to milk and stir continuously. Add sugar-free and mix. Add green cardamom powder, saffron milk and mix.
- When the mixture starts thickening, take it off the heat. Garnish with pistachios and refrigerate.
- Serve chilled.
4. Side Dish: Anar Raita
What makes Greek yoghurt different from regular yoghurt is an extra step, which drains out excess water, lactose, and minerals. What’s left is creamy, rich yoghurt with very little sugar and tart-like taste. The acidity of Greek yoghurt also makes it easier for your body to absorb other nutrients.
- 2 cups Greek yoghurt
- 1 deseeded pomegranate
- 1 teaspoon crushed pomegranate seeds
- 1 teaspoon powdered cumin seeds
- 1 teaspoon red chilli powder
- Salt to taste
- 3 slices of pineapple (for garnish)
- Few mint leaves (for garnish)
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- Take yoghurt in a large bowl, and whisk it gently. Sprinkle red chilli powder, cumin powder, salt, and anaar daana on the whisked yoghurt.
- Transfer it into a serving bowl, and add some pomegranate arils to raita.
- Mix it well. Garnish with mint leaves, pineapple slices, cumin seeds, and sprinkle red chilli powder, according to your taste.
- Serve chilled!
Dhriti Udeshi is a fitness trainer and nutrition consultant. She is also a health council member at healthhunt.