Eid and the Feasting

Belated Eid Mubarak and a Merry Chirstmas to everyone. The last few days was busy with the Eid festivities followed by some Chiristmas Cheer. 25th December was cheery because of my wedding anniversary. Can't believe it has already been two years since I married by best friend. Took hubby out for lunch.

Eid was quite meatful this year as usual. I cooked almost 10 kg of beef at one go. A first for me. It turned out well enough to serve to both my parents and my in-laws and pleased to report that everyone is hale and hearty! This Eid instead of the usual mishti I baked some choco chip cookies. From the response I got, I thought this was one recipe definitely worth sharing with everyone. I think I pulled this recipe out of the Kraft website. So today's installment of recipes includes one meat dish and one for the those with a sweet tooth. The cookie is very easy to make and is great for even beginners. Those with kids, I can tell you that it should please even the most fussy eaters. I got a thumbs up from two of my nephews and they are not that easy to please when it comes to food!!!

Bhuna Gosht
Serves 6-8

Beef with bones (cut into pieces) - 2 kg
Ginger paste - 1 1/2 teaspoon (slightly heaped)
Garlic paste - 1 teaspoon(slightly heaped)
Finely sliced onion - 1/2 cup
Chili powder - 1/2 teaspoon (or more if you like it hot)
Turmeric powder - 1/2 teaspoon
Cinnamon stick - 1 (1" length)
Bay leaf - 2
Cumin powder - 1 teaspoon
Coriander powder- 2 teaspoons
Oil - 1/2 cup
Salt - 1 teaspoon (adjust to taste)

Heat the oil in a pot over medium heat. Make sure the pot is large enough for you to stir and mix the meat easily.

Once the oil is hot, add the onion slices. Cook the onion until they brown slightly on the edges.

Add all the spices except the cinnamon and the Bay Leaf. Cook the spices until the raw smell is gone and the oil comes up to the surface. Time to time add 2 tablespoon of water while frying the spices to prevent it from burning.

Once the spices are nicely cooked, add the salt, the cinnamon and the Bay Leaf and fry for another 2 minutes.

Add the meat and mix it until the spices coat the meat evenly. Lower the heat, cover the pan and cook until the meat is tender. You will have to stir the meat from time to time to ensure even cooking.

Uncover and check the gravy consistency. If it is too thin, cook uncovered until the gravy thickens.

Serve hot with rice, pulao or any kind of bread (paratha, luchi, poori, roti, naan etc.)

Enjoy!!!

Note: If you want, you can add some potatoes to this curry. Add the potatoes when the meat is half cooked. For new potatoes you might want to put them in when the meat is more than half cooked.

Peanut Butter Oatmeal Choco Chip Cookies
Makes 2 1/2 dozens or so

Flour - 1 cup
Quick Cooking Oats - 1 cup
Sugar - 1 cup (ideally an equal mix of brown and white sugar)
Egg - 1
Vanilla extract - 1 teaspoon
Baking Powder - 1/2 teaspoon
Baking Soda - 1/2 teaspoon
Butter - 1/2 cup (softened)
Chocolate chips - 1 cup (roughly chop milk chocolate bars into small bite size pieces)
Peanut butter - 1/2 cup
Salt - 1/4 teaspoon


Pre-heat the oven at 375 degrees F (180 degrees C).

Mix the flour, oatmeal, baking powder and soda, salt and set aside.

In a mixing bowl, beat the butter with peanut butter and the egg. Gradually add the sugar and beat until nice and fluffy. Add the vanilla extract and beat until well incorporated.

Pour in the flour mixture into the butter mixture and mix until they are well incorporated. Add in the chocolate chips and mix well.

Place one heaped teaspoonful of the batter on the cookie sheet, at 1" apart.

Bake for 10-12 minutes until the cookies are lightly browned on the top.

Remove while hot from the cookie pan/sheet and let the cookies cool.

Store in an airtight jar.

Enjoy!!!

Note: When the cookies come out of the oven they are still a bit soft. Remove the cookies carefully at this point with a flat knife. Once the cookies harden then it will not be possible to remove them from the cookie sheet without breaking them.