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President, vice president greet nation on Eid
President Pratibha Patil and Vice President Hamid Ansari Sunday greeted the
nation on the eve of Eid-Ul-Azha, saying the festival brings
harmony, peace and happiness in our lives.
In her message, Patil said: "I express my warm
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New Delhi: Biryanis,
kormas, kebabs and niharis...Muslims in the capital are gearing up
to cook mouth-watering delicacies as the city celebrates the
festival of Eid-ul-Azha Monday.
Popular dishes like achari gosht, mutton stew, fried kaleji
(liver) and tandoori raan (grilled lamb thigh) are prepared in
homes and restaurants in the old quarters of the city and are the
most sought after.
"The celebrations are spread over a period of three days - Eid is
the first day followed by basi and tibasi. The sacrificing of
animals and preparations of delicacies continue throughout," said
Anas Ahmed, a resident of Daryaganj in the city's old quarters.
Muslims across the globe celebrate Eid-ul-Azha in honour of
Prophet Ibrahim, who was willing to sacrifice his son Ismail to
please Allah. According to Muslim belief, Allah replaced Ismail
with a sheep just as Ibrahim was about to sacrifice him. Hence,
the tradition of sacrificing an animal.
Meanwhile, the liver of the sacrificed lamb or goat is one of the
most simple yet sought after delicacies as many believe that it
strengthens the immune system.
"As soon as the lamb is slain the liver is taken out. It is then
chopped, fried and sprinkled with spices and consumed immediately
as it's very energetic," Khalid Khan, a resident of the walled
city, told IANS.
Dry and curry platters, especially of mutton, are prepared in
homes while some must-have specialties like the tandoori raan are
best enjoyed outdoors.
"The raan is marinated overnight and then roasted in a tandoor
(oven). As most of the households don't have a tandoor, it's
better to go out and savour it at the various restaurants in our
neighbourhood," said Danish Ali, a resident of Matia Mahal in old
Delhi.
Another delectable appetizer is the seekh kebab made of camel
meat. However, as not many sacrifice the animal because of space
and financial constraints, it remains a rare delicacy.
"Camel meat is quite juicy and tender. It is much better then goat
meat. However, there's only one condition -- that you have to eat
it piping hot, otherwise you won't be able to savour the
flavours," said Noor Begum, a 52-year-old home maker in Azad
Market.
And after the main course, come the lip-smacking sweet sevaiyan
and kheer, topped up with generous amounts of dry fruits for added
flavour.
Recipe for achari gosht
In a pan, whisk plain yogurt and a litre of water. In a separate
pan, heat some oil and add ginger, garlic and onion paste, cloves,
mustard seeds, cumin seeds, fenugreek seeds and stir fry for
around 15 minutes.
Then mix in red chilli powder, turmeric powder and salt. Add the
mutton chunks, green chillies stuffed with pickle masala, curd
water mixture and cook for about 30 minutes.
Recipe for mutton stew
In a heavy pot, heat six tablespoons of oil, add chopped onions
and saute till they turn golden brown. Add mutton chunks while
stirring constantly.
Add chopped tomatoes, green chillies, whole dried red chillies,
black peppers, cloves, black and white cardamoms, cumin seeds,
coriander powder, turmeric powder, garlic, ginger paste, yogurt.
Now add lots of water to tenderise the meat. Cover the pot and let
the meat cook on low heat until it is soft.
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