Add these Char Grilled Lamb Chops to your Eid al-Adha celebrations
A fun, easy recipe to woo guests at your Eid bash.
By ET Online | Updated:
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Eid al-Adha is also known Bakra Eid which means 'feast of the sacrifice'. The festival is celebrated by sacrificing an animal, which is then divided into three parts and distributed. One part is given to the relatives and friends, another part to the needy, and the third is kept for the family.
To help you make the most of your celebrations, we got Chef Balpreet, Director of Culinary Operations at Annamaya, Andaz Delhi to share his secret for delectable lamb chops.
Char Grilled Lamb Chops
Ingredients Garlic paste: 60 gm Ginger paste: 40 gm Lemon juice: 100 ml Red chili powder: 3 gm Lamb chops: 10 pieces Salt
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Garam Masala Marination (10 portion) marinate the lamb chops overnight: Hung curd: 200 gm Salt: 10 gm Garam masala powder: 5 gm Degi mirch powder (red chili powder): 15 gm Mace powder: 3 gm Black salt: 2 gm
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Mustard oil: 40 ml
Method to prepare marination - Roast red chili powder in mustard oil
Method - Mix all ingredients together in a bowl - Roast the chops in clay oven until well done - Serve with sliced onions, coriander sprig, lemon and tamarind chutney
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The smell of the rain, pitter-patter on the window, a hot cup of tea, and something yummy to munch on: sounds like an ideal rainy day?
To make it even better, we asked Chef Prem K Pogakula, Executive Chef at The Imperial, New Delhi to add some spice to your monsoon with his secret recipes.
Now you have something new for each rain.
The smell of the rain, pitter-patter on the window, a hot cup of tea, and something yummy to munch on: sounds like an ideal rainy day?
To make it even better, we asked Chef Prem K Pogakula, Executiv..
Degi mirch powder: 5 gms
Ginger and garlic paste: 10 gms
Garam masala powder: 4 gms
Salt: To taste
Black pepper powder: 2 gms
Chopped coriander: 10 gms
Refined flour: 30 gms
Egg (optional): 1
Method:
- Marinate paneer with the above mentioned ingredients
- Mix egg (or water ) and refined flour to make a batter
- Dip the paneer in the batter and coat it with the corn flakes
- Deep fry in medium heat oil till it turns crispy
- Serve hot with tomato ketchup.
Ingredients:
Corn flakes (crushed): 50 gms
Thin sliced paneer: 100 gms
For marination:
Degi mirch powder: 5 gms
Ginger and garlic paste: 10 gms
Garam masala powder: 4 gms
Salt: To taste
Black pepp..
- Pat dry the corn and coat with corn flour and refined flour
- Deep fry till it turns crispy and keep aside
- Deep fry soaked lentils and keep aside
- Take a bowl and mix the fried corn, lentils, peanuts with a masala of the remaining ingredients
- Check for seasoning and serve crispy.
- Clean and devein the prawns
- Marinate the prawns with salt, lemon juice and peri-peri chilly powder
- Add salt
- Add lemon juice
- Mix egg and flour to make a batter
- Now dip the marinated prawns in the batter and coat with panko
- Deep fry in medium heated oil till it turns golden brown
- Garnish with chopped coriander and serve with lemon wedge.
- Sprinkle grated cheese and chopped green chillies on half of the flat bread ( you could even use chapattis from the previous meal)
- Now fold the other half over to form a half moon shape
- Heat some oil in a non-stick pan, and grill both sides of stuffed bread till crisp
- Cut in to four equal parts and serve hot.
*Note: You can also add more ingredients like peppers, mushrooms, or chicken strips in the filling.
For Marinating:
Deghi mirch powder: 10 gms
Ginger-garlic paste: 10 gms
Salt: To taste
Turmeric powder: 2 gms
Curry leaves: 10
Garam masala powder: 4 gms
Dhania powder: 4 gms
Coating:
Rice flour: 40gms
Besan flour: 40gms
Oil: For frying
Method:
- Blanch baby corn in turmeric and salt water. Let it cool
- Mix all the marinating spices together, and coat the corn
- After marinating, dust it with rice and besan flour. Ensure that the baby corn doesn't stick together
- Deep fry in medium hot oil till crisp
- Serve hot.
