Sultani mutton chaap? Indian chefs share authentic recipes for Eid-al-Adha 2024

In the days leading up to Eid-al-Adha, Muslim households have been buzzing with activity as preparations for the grand feast begin. Families gear up by stocking up on kitchen essentials such as spices, rice, meat and dairy products. The preparation often starts 1-2 days in advance, with marinating the meat, soaking rice and prepping ingredients for the elaborate dishes.

Kitchens turn into a hub of aromatic chaos, where family members partake a part in ensuring the meal's perfection. To add a layer of authenticity to the food, Midday.com dialed up renowned Indian chefs, who share with us rare and traditional recipes that have been passed down through generations.

Sultani Mutton Chaap

Ingredients:
For marination:
Mutton chop - 6 pieces
Malt vinegar - 2 tbsp
Raw papaya paste - 4 tbsp
Ginger garlic paste - 2 tbsp
Red chilli flakes - as per taste
Crushed black pepper - 3 tbsp
Pistachio paste - 4 tbsp
Salt - as per taste
Chopped onions - 5
Chopped green chillies - 2
Chopped coriander
Curd (beaten) - 1 cup
For coating:
Pistachios (crushed)
Bread crumbs
Egg Batter

Method:
Take a single-bone mutton chop, flatten the chop with a knife or prick it with a fork.
Put all the ingredients of the marination, one by one on the prepared mutton chops (except chopping & curd). Cover the bowl with a cling wrap & marinate it for 1 hour.
After 1 hour, add all the chopping and the curd to the mutton chop.
Beat 2 eggs in a bowl & keep them aside. Mix the bread crumbs and crushed pistachios together.
For coating, dip the marinated mutton chop in the beaten egg and then coat them with the pistachios & bread crumbs mixture. Repeat the process twice for a better coating.
Preheat the air fryer for 5 minutes at 180 degrees Celsius, meanwhile, place a butter paper & grease the tray with clarified butter.
Place all the coated mutton chops on the tray and air fry the chops for 8 minutes at 180 degrees Celsius.
After 8 minutes, flip the mutton chops over & bast them with clarified butter. Cook again for another 8 minutes at 180 degrees Celsius.
Once cooked, serve hot with mint chutney & garnish with pistachio slivers.

(Recipe by Chef Ashwin Kumar Singh, on behalf of American Pistachio Growers)

Rose Kheer

Ingredients:
Basmati Rice - 2 tbsp
Milk - ½ liter + more as needed
Sugar - ½ cup
Rose essence or rose syrup - as needed
Chopped pistachios - 3 tbsp
Chopped almonds - 2 tbsp
Chopped cashews -- 2 tbsp

Method:
Take rice in a blender and powder it coarsely. Set aside.
Take milk in a pan, and bring it to a boil. Add rice and mix well.
Cook this on low heat till the rice is done. Once the rice is cooked, add in sugar and rose essence and mix well.
Now add in chopped nuts and mix well.
Pour it into individual bowls and chill. Serve cold.

(Recipe by Jitendra Nakhwa, Executive Chef, Taj Theog Resorts and Spa, Shimla)

Also Read: Bored of Chai-Pakora? Try these warm and comforting recipes this monsoon

Dry fruits gelato

Ingredients:
Whole milk - 2 cups
Heavy cream - 1 cup
Granulated sugar - 3/4 cup
Vanilla extract - 1/2 teaspoon
Mixed dried fruits (such as raisins, cranberries, cherries) - 1/2 cup
Mixed nuts (such as chopped almonds, walnuts, pistachios) - 1/2 cup

Method:
In a saucepan, combine the milk, heavy cream and half of the sugar (6 tablespoons).
Heat over medium heat, stirring occasionally, until the mixture begins to simmer. Remove from heat.
Remove the gelato base from the heat and stir in the vanilla extract and a pinch of salt.
Strain the custard through a fine-mesh sieve into a clean bowl.
Cover and chill in the refrigerator for at least 4 hours or overnight until thoroughly cold.
Once chilled, churn the custard in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
During the last minute of churning, add the mixed dried fruits and chopped nuts. Churn briefly to evenly distribute them throughout the gelato.

(Recipe by Gagan Anand, Founder, Scuzo Ice ‘O' Magic)

Mutton Sukka Ragi Dosa

Ingredients:

For Mutton Sukka
Water - 1/3 cup
Mutton with bone - 250 gms
Chopped shallots - 10
Curry leaves - 2 sprigs
Ginger garlic paste - 6 cloves garlic and 3/4-inch piece of ginger, ground with a few tablespoons of water
Chopped green chillies - 2
Salt - 3/4 tsp
Red chilli powder - 1 tsp
Black pepper powder - 1 tsp
Turmeric powder - ½ tsp
Coriander powder - 1 tsp

For Ragi dosa
Ragi flour, 1 cup
Besan - ¼ cup
Godrej jersey buttermilk - ½ cup
Finely chopped onions - 1/3 to 1/2 cup
Finely chopped ginger - ½ tsp
Godrej Jersey curd - ¼ cup
Chopped curry leaves - 8 to 10
Chopped green chilli - 1
Chopped coriander leaves - 3 tbsp
Asafoetida (hing) - 1 pinch
Cumin seeds - ½ tsp
Salt as per taste

Instructions:

For Mutton Sukka
Take the pressure cooker and add all the ingredients. Pressure cook for 15 minutes on medium flame. After 20 whistles, remove from heat and wait for the pressure to release naturally.
Take a pan and add the mutton mixture along with the gravy to the pan. Keep sauteing till the mutton is dry on medium heat. It will take about 7-8 minutes.
Once the mutton is dry, add the chopped curry leaves and fry till the mutton is nicely roasted and brown. It will take about a couple of minutes on medium flame.
Remove from heat and serve

For Ragi dosa
Take 1 cup ragi flour (finger millet flour) and ¼ cup besan (gram flour) in a mixing bowl or pan. You can even use rice flour or chickpea flour instead of besan. Add the above ingredients.
Add ½ cup buttermilk and 1.5 cups water. To make the buttermilk, stir briskly ¼ cup curd (yogurt) with ¼ cup water. Mix to a thin batter.
Add 3 tablespoons of fresh grated coconut. Mix very well. Cover and let the batter rest for 15 to 20 minutes.
Heat a cast-iron or non-stick tawa/skillet on medium heat. Spread some oil on the tawa.
Before pouring the batter mix very well as the flour settles on the bottom of the pan. On the medium hot tawa.
Then you can gently spread the batter with the ladle. If there are some empty spots, then pour a bit of the batter in the spots to cover it.
Let the base cook and become crisp. Sprinkle some oil on top and spread it with a spoon. Sprinkle a few drops of oil on the sides as well.
When the base is golden and crisp, turn it over and cook the other side. Cook till both sides are crisp and cooked well. Make all ragi dosa this way.

(Recipe by Chef Varun Inamdar, Author of Godrej Vikhroli Cucina Millets Cookbook)

Also Read: Your starter guide to exploring the food of Telangana and its uniqueness

Bombay Baked Tawa Pulao

Ingredients

Butter
Chopped onion - 1
Chopped green chilies - 1
Ginger garlic paste - 1/2 tsp
Pureed tomato - 2
Tata Sampann Kitchen King Masala - 1 tbsp
Salt (to taste)
Lemon juice - 1/2 tsp
Diced vegetables (Carrot, Green Peas, Beans, Cauliflower) - 1/4 cup
Cooked rice - 2 cups
Fried paneer - 1/2 cup

Method:

Heat Butter in the pan, add 1 medium-sized chopped onion, and sauté till light golden colour.
Add 1 chopped green chili, 1/2 tsp ginger garlic paste and sauté.
Add 2 medium-sized tomato puree and cook till the raw tomato aroma goes off.
Add 1 & 1/2 Kitchen King Masala, salt to taste, and 1/2 tsp lemon juice until masala leaves oil.
Add 1/4 cup choice of diced Vegetables (Carrot, Green Peas, Beans, Cauliflower) and sauté well till vegetables get soft.
Add 2 cups Cooked Rice and 1/2 cup fried paneer, 2 pinches freshly chopped coriander, and mix well.

Chef's tip:

Arrange ready tawa Pulao in one bowl and put corn and bell peppers on top for garnish.
Cover pulao with shaded mozzarella cheese and bake at 200 degrees for 2 min. Serve Hot.

(By Chef Deepak Gore, Tata Sampann In house Culinary Chef)