Make your favourite cuisine to celebrate Eid Al-Adha

Recipes: Oneza Tabish

INDIAN MUTTON CHOPS
Ingredients

1/2kg mutton chops
1tbsp ginger garlic paste
1tsp turmeric powder
1tsp red chilli powder
1tsp garam masala powder
3tbsp yoghurt
Salt to taste
Oil for deep frying
4 eggs beaten
Preparation
Clean and wash the mutton chops thoroughly.
Wipe dry with a kitchen towel and flatten slightly with the blunt edge of a knife.
Add the ginger-garlic paste, turmeric powder, yoghurt, red chilli powder, garam masala and salt and marinate for one hour.
Pressure cook the chops till done with little water. Remove from heat and let the pressure reduce.
Remove the lid and simmer till almost all the water dries up.
Now dip the chops in the eggs and deep fry.
Serve hot with green mint chutney.

HARISSA CHICKEN ROAST
Ingredients
2kgs whole chicken
3/4 cup harissa paste
1 large carrot, halved length wise
1 large onion, quartered
1 large tomato, quartered
2 stalks celery
10 sprigs fresh thyme
2tbsp of minced garlic
Salt and pepper to taste
2tbsp olive oil

Preparation
Rinse chicken under cold water, pat try inside and out with absorbent paper. Tuck wing tips under chicken.
Brush harissa all over the chicken, tie legs together with kitchen string. Cover, refrigerate for 3 hours or overnight.
Preheat oven to 200 C. Combine the remaining ingredients in large shallow baking dish, top with chicken, season with salt and pepper.
Roast chicken and vegetables about 1 and 1/4 hours or until chicken is cooked through. Cover, stand 10 minutes before serving.

QUICK FISH KABSA
Ingredients

1kg white fish fillets
1 medium sized red onion
4 cloves of garlic
1tbsp of Kabsa Spices (readymade)
4 cardamom pods
2 pinch of saffron
4 chillies
1tsp sweet paprika powder
1tsp of coriander powder
1tsp of turmeric powder
3 cups of basmati rice
2tbsp tomato paste
Salt
Boiling water
Vegetable oil
Preparation
Rinse the rice and soak for 10 minutes, then drain it and set it aside.
Heat the oil and add the fish fillets.
Add the finely diced onions, garlic, 2 chillies, and cardamom pods to the pot and toss them with the fish.
Reduce to a medium heat, add all of the spices and tomato paste.
Cook until the spices are fragrant, then add the rinsed rice and coat each grain gently with the spices and tomato mixture.
At this point the fish is completely cooked.
Pour the hot boiling water and the remaining two whole chilies, making sure that the water is slightly above the rice level.
Cook on high heat covered for 7 minutes or until the water level is even with the rice, then lower the heat and let it cook for 20 minutes.
After, 20 minutes on low heat check your rice. It should be fluffy as each grain would have soaked up the water.

UMM ALI
Ingredients

3 cups milk
3/4 cup condensed milk
1/4 cup sugar, (and more to garnish)
Saffron strands, a few
4tbsp slivered almonds
1tbsp raisins
2tbsp pistachios, chopped
3tbsp desiccated coconut powder
1 cup heavy whipping cream
Preparation
To begin making Umm Ali, in a large saucepan, add half of the condensed milk, milk, 1/4 cup sugar and keep stirring till the sugar is dissolved.
Mix all the nuts and desiccated coconut to the saucepan, mix well till combined and set it aside to cool a bit.
Preheat oven for about 10 minutes at 350 F. Meanwhile, grease a square shaped baking dish then line up torn puff pastry on it.
Bake at same temperature for 18 minutes or till all the puff pastry gets all puffed up in the baking dish.
Pour the warm milk, condensed milk, sugar, desiccated coconut and nuts on the top. Let it soak well.
Meanwhile, in another bowl, add cream, remaining condensed milk, saffron strands and sugar.
Now pour it on the baked puff pastry on top. Garnish with remaining nuts and saffron.
Bake Umm Ali on 350 F for 20 minutes or till golden colour on top.
Serve warm.