Thursday, October 11, 2007

EId Mubarak From Noor Alam ( PAPPU )

Allahu Akbar, Allahu Akbar,
Laa ilaaha illallahu Wallahu Akbar,
Allahu Akbar, Wa lillahil Hamd








Eid Mubarak
To my Father & Mother,


All Uncle's & Aunty's,

All Brother's & Sister's, and

All Relative's & Friend's.


Wishing U a Very Very "HAPPY EID MUBARIK"
Wid Luv And Best Wishes..
May That Eid Day Brings LOT of Happiness
And JOYS in ur LIFE.
May u Live Long LIFE...
And That EID day Will
comes in UR life Hundrad Times...
Remember me in ur prayers

*******************************************

Aaj Khuda ki hum par ho Meharbani,
Karde maf hum logo ki sare Naformani,
Eid Ka din aj aao milka kare yahi wada,
Khuda ka hi raho mai hum chalange sada.
Sare Musalman ko
EID MUBARAK

About EID

Traditions and Practices
Muslims are encouraged to dress in their best clothes, new if possible, and to attend a special Eid prayer that is performed in congregation at mosques or open areas like fields, squares etc. Before the prayer the congregation recites the Takbir(the takbir is an Arabic name for the phrase

"Allahu Akbar", a common Arabic expression, which can be translated as "God is Great," "God is Greater," or "God is the greatest"):

Allahu akbr, Allahu akbr la illaha ila Allah, wa Allahu akbr, Allahu akbr wa lillah hilhamd

God is Greatest, God is Greatest There is no deity but [the One] God God is Greatest, God is Greatest and to Him goes all praise
The Takbir is recited after confirmation that the moon of Shawwal is sighted on the eve of the last day of Ramadan. It continues until the start of the Eid prayer. Before the Eid prayer begins, it is customary for every Muslim to pay "Zakat al Fitr", an alms for the month of Ramadan.
This equates to about 2 kg of a basic foodstuff (wheat, barley, dates, raisins, etc.), or its cash equivalent, and is collected at the mosque.
This is distributed by the mosque to needy local Muslims prior to the start of the Eid prayer. It can be given anytime during the month of Ramadan and is often given early, so the recipient can utilise it for Eid purchases.

The Eid prayer (salah) is followed by the 'khutba' (sermon) and then a prayer (dua') asking for forgiveness, mercy and help for the plight of Muslims across the world. It is then customary to embrace the persons sitting on either side of you as well as your relatives, friends and acquaintances.

Eid is also the time for reconciliations. Family feuds or disputes are often settled on Eid.
'Eid', which means"festivity" in Arabic, is celebrated after the sighting of the new crescent on the previous evening. Since Éid is celebrated with gift-giving, the highly decorated shops and markets are open till late at night for last minute shoppers. On the eve before Éid, women and children get together to decorate their hands with henna. Staying up late preparing food for the next day, the whole house becomes a hub of activity and excitement.

The 'Eid prayer is important for Muslims as it has the merits of the daily prayers and the weekly gathering. On the day of Eid, fasting is forbidden since this day marks the end of the month-long fast. Eid is a family and social event, and so after the Eid prayers people visit each other, exchange gifts, spend time socializing, visiting the sick and offering prayers for the deceased. For those who fasted during the month of Ramadhan, there is a sense of triumph and accomplishment. The month of restraint and spiritual growth followed by this day of extravagance, festivities and celebrations.

EID
Muslims celebrate 'Eid ul Fitr on the first day of Shawwal -- the tenth month of the Islamic calendar, following the month of Ramadhan (in which the revelation started and ended 20+ years later, and which is also the month of fasting). Following a Lunar calendar, Muslims mark the beginning of the month with the sighting of the new crescent.

The month long fasting of Ramadan culminates into the festival of 'Eid-ul-Fitr,the Festival of Fast-Breaking. It is a festival of joy, family reunion and thanksgiving to Almighty God. The giving of a special charity for this occasion is obligatory. This is known as Zakat. Muslims dress in holiday attire, attend a special community prayer in the morning, and visit friends and relatives. Greetings of "'Eid mubarak," or "a blessed 'Eid" are exchanged joyfully.

Eid Ul Fitr Prayer
Allaho-Akber, Allaho-Akber. La ila-ha ill-lal-lah. Allaho-Akber, Allaho-Akber. Wa-lilahill hamd.
(Allah is great, Allah is great. There is no god but Allah. Allah is great, Allah is great. And all praises are for Allah).

Things to do on Eid The following acts are prescribed as Sunnah at the beginning of the day of 'Eid-ul-Fitr:1. To wake up early in the morning.2. To clean one's teeth with a Miswaak or a brush.3. To take a bath.4. To put on one's best available clothes.5. To wear perfume.6. To eat a sweet food, preferably dates, before the Eid prayer.7. To recite the following Takbir in the low voice while going to the 'Eid prayer:Allahu Akbar Allahu Akbar La Ilaha Ila Allah Wa Allahu Akbar Allahu Akbar Wa Lillahi Alhamd

The 'Eid Prayer
Some rules in this respect are mentioned hereunder:
1. The Eid prayer is Wajib (obligatory) on every male Muslim.
2. The Eid prayer can be performed any time between the Ishraq and Zawal.
3. It is preferable that the 'Eid prayer is performed at an open field and not in a mosque. However, if, it is difficult for any reason to perform it in an open field, it can also be performed in a big mosque.
4. No Nafl Salah can be performed before the 'Eid prayer, neither in one's home, nor at the place of' Eid prayer. Similarly, Nafl prayer cannot be performed after the Eid prayer at the same place. However, it can be performed after one comes back to his home.
5. The Eid prayer has neither Adhan nor Iqamah.

Significance Of Eid-ul Fitr



Eid is a Thanksgiving Day : Muslims assemble in a brotherly and joyful atmosphere to offer their gratitude to Allah for helping them to fulfil their spiritual obligations prior to the Eid.
Eid is a Day of Remembrance : The Muslims pray to Allah and glorify His name to demonstrate their remembrance of His favors.

Eid is a Day of Victory : The devotee who succeeds in attaining his spiritual rights and growth receives the Eid with a victorious spirit.

Eid is a Day of Harvest : Allah gives infinitely to those who are sincerely concerned with the general welfare of their fellow believers.

Eid is a Day of Forgiveness : When Muslims assemble in the congregation of the Day, they whole-heartedly pray for forgiveness and strength in faith. And Allah has assured those who approach Him with sincerity of His mercy and forgiveness.

Eid is a Day of Peace : When a Muslim establishes peace within his heart by obeying the Law of Allah and leading a disciplinary life, he has certainly concluded a most invioble treaty of peace with Allah.


Recipes for Eid
Eid ul Fitr is a festival that is enjoyed by the musilm community. The cuisine is as much an integral part of Eid -ul Fitr celebrations as the myriad rituals and customs. The Muslims cook absolutely marvelous dishes and distributes them among friends, families and relatives to add up to the fun and entertainment. Here we have tried to provide you with some delectable dishes and Eid recipes that are specially made on the festival of Eid and can be easily cooked. These dishes can be prepared on any special occasion and can be enjoyed with the taste that will truly force you to take back memories of the occassion. Scroll down, take your pick, and cook one of the eid recipes from below:



Murgh Mussallam ,,Mrouziya ,,Nawabi Birwani ,,Haleem
Mutton Haleem ,,Mutton Korma,, Shikampuri Kabab,,
Badami Gosht

MURGH MUSSALLAM


Ingredients : 1 whole chicken, cleaned and washed thoroughly 2 tbs ghee 2 cups water Half kg yoghurt, beaten to a creamy consistency 4 large onions, sliced and fried, golden brown for garnish
To make the paste you will need:
1 tbsp poppy seeds or khus khus for paste 8 sticks of cinnamon1 tbsp cumin seeds or jeera 1 tbsp shah jeera or black cumin seeds 10 black peppercorns 2 large black cardamom 7 green cardamoms 7 cloves A 4 inch piece fresh ginger 1 whole garlic 6-8 whole red chillies Salt to taste
Preparation :Grind the spices into a paste. Chop up the heart, liver, into small pieces. Marinate the whole chicken by smearing the ground masala, both inside, as well as outside the chicken as well as on the chopped up heart, liver for at least an hour. In a large vessel heat the ghee. Pour in the marinade and chicken, and fry till well browned. Add water and cook covered till tender. Add the yogurt, salt and golden fried onions. Simmer for 10 minutes. Serve hot with naan.

MROUZIYA


Ingredients :2 pounds lamb chunks2 cups water2 teaspoons Ras El HanoutOne fourth cup honeyOne fourth cup olive oilHalf cup whole blanched almonds, toastedOne fourth cup raisins Preparation : Heat oven to about 345 degrees. Coat the lamb with Ras El Hanout spice. Place spiced lamb in a 5-quart pot with an appropriate lid. To the pot, add the water, honey and olive oil Bake in the oven for about 2 hours until the meat softens. Remove the meat from the pot and keep warm. Remove extra oil. To the pot, add the raisins. Boil until the raisins are fully cooked and the stew has thickened. Return the lamp to the stew. Bring back to boil for about 2 minutes. Decorate with the toasted almonds. Serve with warm bread, or with cooked Saffron rice, Raisins and Almonds. .



NAWABI BIRYANI
Ingredients : 325 gms. Basmati rice Half kg. Mutton, cut in pieces 3 Onions, sliced Half tbsp. Ginger-garlic paste 1 tsp. Garam masala 3 nos. Red chilies 1 piece Cinnamon Half cup Curd, beaten 3 nos. Green cardamom 5 nos. Pepper 5 nos. Cloves Half tsp. Shahjeera Half tsp. Turmeric powder One fourth cup milk with Saffron1 pinch Coriander/Pudina, chopped As requiredJardalu (apricots 5 nos.)Dry fruitsGhee As required
Preparation :Fry the dry fruits & apricots in 2and a half tbsps. ghee with a pinch of salt. Next grind the fried onions and red chilies to a fine paste. Marinate the mutton pieces with curd, ginger-garlic paste, onion paste, turmeric powder and salt. In a pressure cooker heat ghee, add the marinated mutton and pressure cook it.Heat ghee again in another vessel, add the whole spices, fry for a while and then add the washed rice. Add salt, warm water and make sure that it is one and half inch above the rice and cook till the rice is done. Remove, spread out to cool and remove the whole spices. Now to assemble, apply ghee to a heavy bottomed vessel, add the cooked mutton and sprinkle little mixed spices.Cover with a layer of rice, followed by a melted ghee and then the saffron milk.Lastly, add the fried nuts, cover tightly and keep on dum for 15-20 minutes. Mix and serve hot garnished with chopped coriander & pudina.

HALEEM



Ingredients : 150 gm. dried Yellow split Peas115 gm. lentils 80 gm. oat meal750 gm chop lamb 2 tablespoons Maiezana 4 teaspoons Jeera1 big onion4 teaspoons Massala3 teaspoons AjinomotoShallotLemon Salt and Pepper according to tasteGreen Coriander Preparation :Bring to boil the split peas, lentils and salt during 30 minutes. Soak the lamb cut into cubes with salt, pepper, maiezena and ajinomoto. Fry the onion in a chinese wok and add the lamb. Cook the meat for a few minutes until all its water is evaporated, then add the massala and jeera. When the dhall is ready, add the lamb and 2 litres of water and cook for 30 minutes in a pressure cooker. Then, add the oats diluted in a glass of water. Bring to the boil until it thickens to a nice soup.

MUTTON HALEEM



Ingredients :250 gms Mutton.1 cup Wheat soaked overnight, drained, pounded & husked.A handful of channa dal, soaked for 1/2 hour.A handful of moong dal, soaked for 1/2 hour.A handful of masoor dal, soaked for 1/2 hour.1 tsp Chili powder.1/2 tsp Haldi.2 Onions, sliced and fried crisp.1 tsp Dhania powder.2 tsp Ginger-garlic paste.4 tbsp Ghee.Salt to taste. Preparation : Take a wide mouthed heavy-bottomed vessel and heat 6-8 cups of water in it. When the water starts to boil put in the drained dal, wheat and mutton along with the ginger garlic paste, dhania powder, haldi, red chili powder and salt. Cook over slow fire till the mutton is tender then mash the mutton. To this mixture add the crushed fried onion. Heat the ghee and pour it over the Haleem. Sprinkle lemon-juice if you want before serving - serve hot.

MUTTON KORMA


Ingredients :½ kg Boneless mutton.½ tbsp Jeera.Onions.(Finely chopped 1 cup)Poppy seed paste. (½ cup)Coconut paste. (½ cup) 1 tbsp Ginger paste.1 tbsp Garlic paste. Coriander powder 1 tbsp.Turmeric powder ½ tsp.Red chili powder ½ tsp. Bay leaves 2 nos.Cloves 6-8 nos.Green elaichi 6-8 nos.Cinnamon sticks A few.Nutmeg powder A little.Oil 4 tbsp.Salt to taste. Preparation : Roast (dry) the cloves, elaichi, nutmeg powder, jeera and cinnamon sticks and then grind to a fine paste. Heat some oil in a saucepan, add bay leaves and chopped onions and saute for sometime.When the onion turns golden brown, add the ginger and garlic paste. Then add the boneless mutton and stir, mix in the grounded masala, turmeric and red chili powder. Pour some water, sprinkle salt to taste and boil till the mutton is tender. Finally add in the poppy seeds paste along with the coconut paste and roasted coriander powder. Boil for another 10 minutes. Serve hot, garnished with coconut paste.

SHIKAMPURI KABAB


Ingredients :Mutton pieces (from the leg) 1/2 kg, Chana dal (split gram)1/3 cup, Ginger-garlic paste 1 tablespoon, Chilli powder 2 teaspoons or to taste, Green chillies, whole 3-4 or to taste, Salt to taste, Black cardamom 4, Bay leaves 4, Cinnamon sticks 4, Cloves 6, Yoghurt 1/2 cup, Garam masala powder 1-1/2 teaspoons, Green chillies, finely chopped 2-3, Fresh coriander leaves, finely chopped 1/3 cup, Fresh mint leaves, finely chopped 2 tablespoons, Lime juice 3 or 4 tablespoons, Fresh cream or hung yoghurt 1/2 kg, Eggs, lightly beaten 2, Oil or ghee to fry. Preparation : Place cream or hung yoghurt in the refrigerator overnight or until firm. Put the meat along with the spices into a pot. Cover with water and boil until the meat is tender and all the water has evaporated. Remove from the pot and discard the chillies and whole spices. Grind the meat to a fine paste without adding water. Add the yoghurt, garam masala powder, coriander leaves, mint leaves and lime juice to the ground meat and mix well. Divide the meat mixture into equal parts (approximately 20 or 22). Take a portion of the paste and roll it into a ball between your palms. Flatten slightly and make an indentation in the centre of the meat, like a small cup. Fill this indentation with a small spoonful of the cream or yoghurt and fold the ground paste over to seal. Make all the kebabs in this way and dip in beaten egg, shaking off any excess, and fry in hot oil or ghee until golden brown.

BADAMI GOSHT



Ingredients : 5 Tablespoon vegetable oil2 Cinnamon sticks6 garlic cloves 1 Tablespoon cardamom seeds1 large onion chopped2 garlic cloves ,crushed1 1/2 inch fresh ginger, peeled and chopped1 1/2 lb lean lamb, cubed1 1/4 cup yogurt (plain) 1 tsp saffron threads, soaked in 2 Tablespoon boiling water 1/2 tsp chili powder1/2 cup ground almonds1 tsp salt1 1/2 cup coconut milk 2 dried red chilies Preparation :Heat oil in a heavy saucepan. Add cinnamon, cloves and cardamom and fry for 1 minute. Add onion, sauté until soft, stirring occasionally. Add garlic and ginger and fry for 3 minutes, stirring frequently. Add lamb cubes and fry until brown, about 5 minutes. Whisk yogurt, saffron mixture, salt and chili powder together and add to lamb cubes. Cook for 5 minutes. Grind almonds with enough water to form a thick paste. Add paste and whole chilies to lamb cubes, stir well to mix paste with gravy. Simmer for 5 minutes over low heat. Add coconut milk, reduce heat to low, cover and simmer for 35-40 minutes or until lamb is cooked through and tender. Remove the cover of the pan for the last 10 minutes of cooking. Serve Hot.

Beef fajita salad ,,Beef Stew ,,Tasty Beef Roast ,,


Tabuli Sheer Korma ,,Seviyan Badam Phirni

Beef Preparations
BEEF FAJITA SALAD
Ingredients :1 (8 ounce) bottle Italian-style salad dressing 1 teaspoon ground cumin 1 dash hot pepper sauce Half pound flank steak, cut into strips Half cup fresh corn kernels Half cup kidney beans, cooked Half cup thinly sliced red onion Half cup shredded Cheddar cheese 1 tomato, chopped 8 cups mixed salad greens 2 cups crushed tortilla chips
Preparation :The cumin, hot pepper sauce and Italian dressing needs to be mixed in a small bowl. Reserve half cup of the dressing. In a separate bowl, add enough dressing to coat the beef and let it to marinate for an hour. In a hot skillet, fry the beef and cook until done. Allow the beef to cool. In a medium bowl combine the beef with the corn, beans, onions and the half cup of dressing. Refrigerate for several hours before serving.
Tips: To serve, toss the beef and vegetable mixture with the salad greens, tomatoes and shredded cheese. Add extra dressing if necessary and top with the crushed tortilla chips.

BEEF STEW



Ingredients :1 pound lean sirloin, cut in cubes2 tablespoons flour1 and a half cups beef broth1 clove garlic, minced1 red onion, cut into eighths lengthwise1 cup baby carrotHalf pound small mushroomsHalf cup parsley, finely choppedHalf teaspoon thyme2 potatoes, cubedPreparation :Heat oven to 500 degrees. Place flour in a zip lock baggie and put beef cubes in bag. Close and shake to cover all beef cubes with flour. Place floured cubes in an oven-proof pan sprayed with cooking spray. Cook in 500 degree oven for about 20 minutes, until browned. Remove from oven and let cool on stovetop for 5 minutes. Gradually add broth to pan and stir to loosen browned bits. Add garlic, 2 tbs. parsley and thyme. Cook covered on medium low heat for about 1 hour until beef is tender. Add carrots, cleaned mushrooms and cubed potatoes. Cook for 20 minutes or until vegetables are tender. Sprinkle with parsley before serving. Add more broth if mixture becomes too dry.

TASTY BEEF ROAST
Ingredients : 1 beef roastSalt and pepper to tasteGarlic salt, optional4 or 5 strips bacon
Preparation :Season roast with salt, pepper and garlic salt. Wrap bacon strips around roast; seal in foil. Bake at 300 degrees for 30 minutes per pound.
Veg Recipe
TABULI Ingredients : 1/2 cup very fine bulgur2 bunches parsley2 medium tomatoes, finely chopped1 small onion, thoroughly minced1 teaspoon salt1 teaspoon dry mint1/4 cup olive oil 1/4 cup lemon juicePreparation : Soak bulgur in enough fresh water for about 15 minutes.Drain well.Toss all ingredients in a large cooking bowl and add oil last. Chill the mixture in the refrigerator. Serve the mouthwatering dish decorated with lettuce leaves.
Sweet Meats



SHEER KORMA


Ingredients : 1 packate Vermicelli1 gallon fresh whole milk1 cup sugar20 cloves whole cardamom pods 1/2 teaspoon cardamom powder1 cup slivered almond, cashews and pistachioes1/2 cup fresh cream1/2 teaspoon saffron strands3 tablespoons charoli nuts1/2 cup light brown raisins1/2 teaspoon rose water 1 tablespoon butter Preparation :Fry the vermicelli in the butter until well browned but not burnt. Fry on low heat until all the butter is dried. Add in 1/4 cup sugar and fry again. Add in the whole milk cup by cup, stirring constantly, and bring to boil. Add in the raisins, whole cardamom, and 1/2 cup slivered almonds, cashews and pistachioes, and the remaining sugar. Reduce the heat and thicken the SHEER KORMA to three-strand consistency, letting the milk boil until it is halved. The vermicilli must be very soft by now. Quickly add in the rose water, charoli and fresh cream and let simmer covered for 10 minutes. Garnish with the saffron strands and powdered cardamom, and serve immediately.



SEVIYAN


Ingredients : 50 grams of Vemicelli Noodles (Seviyan)2 tbsp. of Raisins (Kishmish) 2 tbsp. of Nuts (Almonds & Pistachios) 2 powdered Cardamoms (Ilaichi) Half tin of Condensed MilkHalf litre of Whole Milk1 tbsp. of Pure Ghee or Butter Preparation :Heat the ghee or butter in a pan, fry the Vermicelli until light brown. Boil milk. Add condensed milk, vermicelli and cardamom powder. Cook for 2 to 3 minutes (until soft) and top with raisins and nuts/
BADAM PHIRNIIngredients :12 nos. Almonds 4 tablespoons Rice flour 21/2 cups Milk 5 tablespoons Sugar/sweetener 8 strands Saffron 1 teaspoon Cardamom powderPreparation :Blanch and grind the almonds to a fine paste with 1/2 cup milk. Mix together the ground almond paste and rice flour.Bring the milk to a boil. Add the sugar and stir till the sugar dissolves. Dissolve the saffron separately in a spoonful or two of hit milk.Add the almond-rice mixture into the boiling milk along with the saffron-milk mixture. Stir continuously for a few minutes till the milk thickens and attains a custard-like consistency. Sprinkle in the cardamom powder. Stop the flame, and allow to cool.Pour into individual bowls, garnish with almonds and pistachios and refrigerate. Serve chilled.