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Festive treats



EID-UL-ZUHA, also called Bakrid is a festival of rejoicing. Bakrid is also a day for feasting and visiting friends to say Eid Mubarak. Here are a few recipes:

Stuffed bread

  • Ingredients:

    Round loaf bread (unsliced) 1
    Baby potato 2
    Fresh shelled green peas 100 g
    Big tomato (sliced) 1
    Big onion (sliced) 2
    Green chillies (chopped) 4
    Ginger paste 1/2 tsp
    Garlic paste 1/2 tsp
    Coriander powder 2 tsps
    Chilli powder 1/2 tsp
    Turmeric powder 1/4 tbsp
    Garam masala powder (a little)
    Cashewnuts sliced 2 tbsps
    Raisins 2 tbsps
    Coriander leaves (chopped)
    2 tbsps
    Oil 1 tbsp
    Oil for shallow frying
    For coating:
    Maida 2 tbsp
    Bread crumbs

  • Method:

    Remove the crust from the bread. Cut out a small round piece from the base and keep aside. Scoop out the inside without breaking the bread. Keep aside.

    The stuffing:

    Heat one tbsp of oil. Add the onion and the chillies. Fry till onion is soft. Add the ginger and garlic paste and fry till an aroma comes. Add all the powders, peas and salt. Fry for a few seconds. Add 1/2 cup of water and cook till the peas are done. Add the coriander and garam masala powder. Stir and remove from fire.

    Stuff the bread with the peas masala and boiled potato. Close with the piece cut out.

    Next make a thick batter with maida and water. Smear this batter on the bread and roll in bread crumbs.

    Heat 4 tbsps of ghee or oil in a shallow non stick frying pan. Shallow fry the stuffed bread evenly on all sides until golden brown. Remove. Cut into pieces and serve.

    * * *

    Mutta mala

  • Ingredients:

    Eggs 15
    Sugar 500 g
    Water 3 cups

  • Method:

    Separate the egg yolks and whites. Keep the whites for Pinnanathappam (the next recipe). Strain the yolk through a muslin cloth into a clean dry bowl. Clean a coconut shell and make a tiny hole at the bottom. Add sugar and 2 cups water in a wide heavy vessel (an uruli). Add a little egg white, rubbing it well. Place on the fire. When it boils, remove the material that floats. Remove from the fire and strain through a muslin cloth. Make a syrup of one-string consistency.

    Take the coconut shell and fill with yolk, stopping the hole with finger. Remove finger and pour the yolk in the boiling syrup in a circular motion to form chain-like strings.

    Pour continuously till the yolk in the shell has been used up. By this time the yolk will have been cooked. Reduce the heat and sprinkle a little cold water.

    Remove the egg strings from the syrup without breaking them. Spread in a thali and elevate slightly to remove the excess syrup. Use up all the yolks this way. When the syrup becomes thick, add a little water to bring back to a one-string consistency. Arrange the Mutta mala in a large plate and place the Pinnanathappam in the middle.

    Note: The leftover syrup can be used for Pinnanathappam.

    * * *


  • Ingredients:

    Egg whites 15
    Cardamom — 6 pods (powdered)
    Left over syrup from Mutta mala

  • Method:

    Beat the egg whites well. Cool the Mutta mala syrup and add to the whites. Beat till frothy. Add the cardamom powder. Heat water in an idli vessel.

    Grease a wide vessel and pour in the beaten white. Steam in an idli vessel till firm. Remove and cool. Cut into diamond shaped pieces and serve with the Mutta mala.

    Note: Keep the leftover syrup on the fire, and cook till thick. Remove and cool before using for Pinnanathappam.

    * * *


  • Ingredients:
    Bananas 1 dozen
    Jaggery 200 g
    Raw rice 200 g
    Coconut 1/2
    Banana leaf few pieces

  • Method:

    Clean and soak the rice in cold water for two hours. Wash and drain. Pound to a fine powder, sieve and keep aside. Peel the banana and mash well till creamy. Grate coconut. Melt the jaggery in a little water. Remove and strain. Add all the ingredients to the banana and mix well. Wash and cut the banana leaf into 10-12 cm wide pieces. Now fold the leaf into a cone shape (as for a samosa). Pour the banana mixture into the cone and fold down the end. Put the cones on the lid of the idli vessel with the folded edges facing downward and steam till cooked. Remove from vessel. Cool, remove leaves and serve.

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