Celebrate Eid with these exciting recipes beyond biryani and kebabs

Today at EidulAdha or Bakri Eid as it is commonly known kitchen stories are different At the most momentous festivals of the Muslim calendar goat or sheep is sacrificed and its meat is divided into three shares one for the home another for relatives and the third to be distributed among the poor Thatrsquos why besides the usual kebabs and biryanis the other parts of a goat mdash brain trotters liver and kidney mdash become stars These are best consumed as soon as possible because refrigeration often compromises the taste We invited chefs in the city to share a recipe and an Eid storyKheema kalejiFor over a century now Kareemrsquos at Jama Masjid in Delhi has been known for its nonvegetarian fare mdash especially the tawa dishes Even at their outlet in Bandra their kheema kaleji is a star dish best served with butter naan or khamiri rotisIngredientsgtgt12 tbsps red chili powdergtgt2 tsps dhaniya powdergtgt1 tsp ground kali mirchgtgt45 cloves gtgt45 green cardamoms gtgt1 tsp jeeragtgt2 tbsps pure desi gheegtgt12 cup yoghurt gtgtfrac12 inch fresh ginger choppedgtgt2 tbsps cooking oilgtgt4 chopped onions gtgt2 tsps gingergarlic paste gtgt800 gms minced mutton gtgt600 gms mutton liver mincedMethodRinse the mutton and liver mince together and keep aside Whisk the curd and keep it aside as well Meanwhile heat a tablespoon of ghee in a wok on a low flame add the spices and let them splutter Add the onions and sauteacute for about five minutes then add gingergarlic paste and sauteacute for another five minutes before adding the meat mince Mix well Add the whisked yoghurt and stir well Add the turmeric powder dhaniya powder kali mirch and salt to taste Lower the flame cover the mixture and let it cook for another 20 minutes Keep removing the lid to stir the mixture around once every 10 to 12 minutes Garnish with fresh dhaniya and chopped gingerTip Sprinkle a little salt on the raw liver and leave it for 15 minutes Then wash it thoroughly removing all blood veins before mincingMutton chops fryAt her village in Kumbala in Mahad home chef Shagufta Khanrsquos extended family would come together and start preparing all the masalas and marinades a day before Eid ldquoFrom pastes to powders everything was made at home mdash a tradition I still follow to this day On the day of Eid when meat would arrive at home we cousins would marinate it all and start cooking the dish on about three to four chulas share tips learn techniques and together churn out delectable treats for relatives and friends who would come to greet us Then everyone would feast together It was such a happy feelingrdquo remembers KhanIngredientsgtgt12 kg mutton chopsgtgt1 tsp garlic paste gtgt1 tsp ginger pastegtgt12 tsp green chilli pastegtgt12 tsp green coriander paste gtgt12 tsp pudina paste gtgt14 tsp haldi powder gtgt1 tsp red chilli powder gtgt1 tsp cumin powder gtgt1 tsp garam masala powder gtgt1 tsp whole coriander seedsgtgt2 eggs gtgtSalt as required gtgtOil for deep fryingMethodMarinate chops with ginger garlic green chilli coriander and pudina pastes and all the powdered masalas except garam masala and wholecoriander seeds Cook chops until tender Beat two eggs with garam masala powder and whole coriander seeds When the chops are tender dip them in the egg mixture and deepfryTip Cook the chops only till 80 per cent done before frying them Otherwise they wonrsquot be firmPaaye ki nihariEvery Eid chef Varun Inamdar and his wife Tejashree make paaya safed biryani and sheer khurma at home ldquoIt has been constant since we got together 20 years backrdquo says InamdarIngredientsgtgt1 kg goatrsquos trotters paaya gtgt4 tbsp ghee gtgt2 medium onions sliced gtgt1 tbsp gingergarlic pastegtgt1 tbsp coriander powder gtgt12 tsp turmeric powder gtgt3 tbsp whole wheat flour gtgt3 tbsp nihari masala gtgtSalt as requiredFor garnishgtgt2 inches piece of ginger julienned gtgtFew sprigs of mint gtgtLemon wedgesMethodHeat ghee in a deepbottom stock pot Add sliced onions and fry till golden brown Add washed and cleaned trotters gingergarlic paste coriander powder turmeric powder and salt Mix well to coat the trotters in ghee and spices Sauteacute for five minutes Now add the nihari masala itrsquos best to make a homemade version and eight cups of water Mix well cover and cook on very low heat for about four hours until the meat is gelatinous and tender Keep checking in between Dissolve wheat flour in half a cup of water ensuring there are no lumps Slowly add it to the nihari and stir well Let it simmer for another 10 to 15 minutes till the gravy slightly thickens Serve hot Garnish with a lemon wedge ginger julienne and fresh mint leaves Itrsquos best eaten with brunTip While washing the goat trotters apply wheat flour to it for a thorough deep cleanseBox To make Nihari masala Dry roast a tablespoon of cumin seeds a tablespoon of fennel seeds a teaspoon of dry ginger powder six green cardamoms two black cardamoms four cloves 1 dried bay leaf an inch of cinnamon stick 10 black peppercorns and 14 teaspoon of nutmeg Cool and grind to a fine powder