Story of Diwali

India, the land of rich cultural heritage, has one or the other festival for every month. It is the spiritual and religious richness in India that each festival is related to some or other deity. One of such festival is the 'festival of lights' - Deepawali. It is the glorious occasion that is not restricted to one day, but extended to a five-day celebration. All through these five days, people are in a festive mood. Adding to the festivity is the colorful display of lights. Like every other Hindu festival, stories from Mythology are associated with Diwali too. Given below is information on the celebrations of Diwali.

Stories & Legends of Deepavali

Return of Shri Ram To Ayodhyaa 
The most famous legend behind the celebrations of Diwali is about the prince of Ayodhya Nagri - Lord Shri Ram. The king of Lanka, Ravana, kidnapped Ram's wife - Sita from the jungle, where they were staying as per the instructions of King Dashratha, father of Lord Ram. In order to freed Sita from Ravana's custody, Ram attacked him. This was followed by a war, in which, Ram defeated Ravan and released Sita from his custody. On the arrival of Lord Ram along with his wife Sita, people of Ayodhya decorated their homes as well as the city of Ayodhyaa by lighting tiny diyas all over, in order to welcome their beloved prince Shri Ram and Devi Sita. 

Incarnation of Goddess Lakshmi 
On the auspicious new moon day, which is 'Amavasyaa' of the Hindi month of Kartik, the Goddess of wealth and prosperity - Lakshmi was incarnated. She appeared during the churning of the ocean, which is known as 'Samudra Manthan', by the demons on one side and 'Devataas' (Gods) on the other side. Therefore, the worship of Goddess Lakshmi, the Lakshmi Pujan, on the day of Diwali, became a tradition. 

Lord Krishna Destroyed Demon Narakasur 
One famous story behind the celebrations of Diwali is about the demon king Narakasur, who was ruler of Pragjyotishpur, a province to the South of Nepal. After acquiring victory over Lord Indra during a war, Narakasur snatched away the magnificent earrings of Mother Goddess Aditi, who was not only the ruler of Suraloka, but also a relative of Lord Krishna's wife - Satyabhama. Narakasur also imprisoned sixteen thousand daughters of Gods and saints in his harem. With the support of Lord Krishna, Satyabhama defeated Narakasur, released all the women from his harem and restored the magnificent earrings of Mother Goddess Aditi. 

The Return of The Pandavas 
The great Hindu epic 'Mahabharata' has another interesting story related to the 'Kartik Amavasyaa'. According to the story, 'the Pandavas', the five brothers Yudhishthhira, Bhima, Arjuna, Nakula and Sahdeva, were sentenced to thirteen years exile as a result of their defeat against 'the Kauravas' - Duryodhana and his ninety nine brothers, at the game of dice. Therefore, the Pandavas spent thirteen years in the jungles and returned to their kingdom on the day of 'Kartik Amavasyaa'. On their return, the people of their kingdom welcomed the Pandavas by celebrating the event by lighting the earthen lamps all over in their city. 

Coronation of King Vikramaditya 
Another legend or story about Diwali celebrations relates to one of the greatest Hindu King - Vikramaditya. It was the day when he was coroneted and the people celebrated this event by lighting tiny earthen 'diyas'.

Customs of Diwali

Many interesting rituals and traditions have been attached to the celebrations of Diwali. It is a five-day long festival, which is celebrated with fun and fervor. The blissful festival calls for the exchange of gifts, sweets and heartfelt wishes. Fire crackers are burst and people enjoy wearing new clothes, on the auspicious day. Although the way of merrymaking is different and the customs are different, the feel among the people across the length and breadth of the country remains the same - to spread good cheer. It is the time to celebrate brotherhood. In the following lines, we have provided complete information on the customs of Diwali.

Rituals of Dipavali

First Day of Diwali
The first day of Diwali is known as 'Dhanteras'. People renovate, decorate their houses and workplaces on this day and make traditional 'Rangoli' motifs on the entrance, to welcome Goddess Lakshmi. Lamps and candles are lit throughout the night. It is considered auspicious to buy gold and silver on this day. Many people opt for buying new utensils on this day. In Maharashtra, offerings of lightly pounded dry coriander seeds with jaggery are made to the Goddess. Rural people revere their cattle on this day and cows are considered especially auspicious. 

Second Day of Diwali
On second day, people take bath before sunrise, anoint themselves with oil and 'Ubtan' (scrub made up of gram flour and fragrant powders). Bengalis believe that Goddess Kali killed the demon Raktavija on this day. A general customs followed during the second day of Diwali is to burst crackers. People illuminate their homes with diya, as to welcome the set the mood for celebrations in the following day.

Third Day of Diwali
The third day is the main day of the Diwali festival. Jains have their own religious significance of the day, because they believe that Lord Mahavir attained 'Nirvana' (or Eternal Bliss) on the day. Swami Dayananda Saraswati, the great saint who gave rise to Hindu Renaissance, also left the mortal world on this day. On this day, people wear new clothes and share gifts and sweets with their friends and relatives. Women prepare delicacies and whole house is illuminated with 'diyas' and candles. Fireworks and crackers are the kids' favorites on this day. 

Fourth Day of Diwali
On the 4th day is the 'Govardhan-Puja' or 'Annakoot'. In the temples of Mathura and Nathadwara, the deities are bathed with milk and adorned with precious clothes and ornaments. Then offerings of a large variety of delicacies are made to them.

Fifth Day of Diwali
The 5th day or the last day of this festival is called ' Bhai Duj '. On this day, sisters invite their brothers and their family to their homes and treat them with delicacies. In turn, brothers offer them with gifts and sweets.

History of Diwali

The festival of Diwali is celebrated by Indians throughout the world in a joyous mood, with zeal and enthusiasm. The festival is predominated by colorful display of lights, bursting of crackers, cleanliness, sweets, lots of shopping, happiness. The festive spirit brings people of different communities closer, to celebrate the vibrant festival in the most blissful and lively way. Like most of the festivals in India, Diwali too has its base in mythology and there is a very interesting history about this festival. Go through the following lines to get information on the history of Diwali.

History of Diwali

Five Days of Diwali Celebrations 
The first day of this festival begins with 'Dhan Trayodashi' or 'Dhanteras'. After the Dhanvantari Trayodashi, the second day of Diwali is called 'Narak Chaturdashi', which is popular as 'Chhoti Diwali'. The third day of Diwali, which is also called 'Badi Diwali' is the main day of celebrations of the festival of diwali. The fourth day of the festival is devoted to Govardhan Pooja (worship of Lord Govardhan Parvat). The fifth day of the festival is Bhai Dooj, the time to honor the brother-sister relationship. 

Dhanteras History
The first day of Diwali celebration is marked by Dhanteras. According to the legends, during the churning of ocean by the Gods and the demons, Dhanvantari - the physician of the Gods came out of the ocean on the day of Dhanteras, with a pot of amrita that was meant for the welfare of the humankind. This day also marks the arrival of Goddess Lakshmi, which is celebrated by drawing small footprints of the deity, with rice flour and vermilion powder. 

Narak Chaturdashi (Choti Diwali) History
One famous story behind the celebrations of Diwali is about the demon king Narakasur, who was ruler of Pragjyotishpur, a province to the South of Nepal. During a war, he defeated Lord Indra and snatched away the magnificent earrings of Mother Goddess Aditi, who was not only the ruler of Suraloka, but also a relative of Lord Krishna's wife - Satyabhama. Narakasur also imprisoned sixteen thousand daughters of Gods and saints in his harem. A day before Diwali, Lord Krishna killed Narakasur, released the jailed daughters and restored the precious earrings of Mother Goddess Aditi. 

Diwali And Shri Ram of Ayodhyaa
The most famous legend behind the celebrations of Diwali is about the prince of Ayodhya Nagri - Lord Shri Ram. According to the legend, the king of Lanka, Ravan, kidnapped Lord Ram's wife (Sita) from the jungle, where they were staying as per the instructions of King Dashratha, father of Lord Ram. Then Ram attacked Lanka, killed Ravan and released Sita from the custody. He returned to Ayodhya with his wife Sita and younger brother Lakshamana after fourteen years. 

Therefore, the people of Ayodhyaa decorated their homes as well as Ayodhyaa, by lighting tiny diyas, in order to welcome their beloved prince Shri Ram and Devi Sita. It was the day of 'Kartik Amavasyaa' when they also celebrated the victory of Shri Ram over the King of Lanka, Ravan. Ram is considered the symbol of good and the positive things and Ravan represents the evils. Therefore, Diwali is considered the festival, which establishes the victory of good over the evil. On the night of Diwali, people light diyas, which is again an icon of positive energy to conquer darkness, the is symbol of negative energy. 

Govardhan Puja History 
'Govardhan' is a small hillock situated at 'Braj', near Mathura. The legends in 'Vishnu Puraan' have it that the people of Gokul used to worship and offer prayers to Lord Indra for the rains, because they believed that it were He, who was responsible for rainfall for their welfare. However, Lord Krishna told them that it was Mount Govardhan (Govardhan Paevat) and not Lord Indra, who caused rains. Therefore, they should worship the former and not the latter. 

People did the same, which made Lord Indra so furious that the people of Gokul had to face heavy rainfall because of his anger. Lord Krishna came forward to ensure their security and after performing worship and offering prayers to Mount Govardhan, he lifted it as an umbrella, on the little finger of his right hand, so that everyone could take shelter under it. After this event, Lord Krishna was also known as Giridhari or Govardhandhari. 

Bhai Dooj History 
According to the legends, Lord Yamraj, the God of Death, visited his sister Yamuna on the 'Shukla Paksha Dwitiya' day in the Hindi month of 'Kartik'. When Yamraj reached Yamuna's home, she welcomed him by performing his aarti, applying 'Tilak' on his forehead and by putting a garland around his neck. Yamuna also cooked varieties of dishes, prepared many sweets for her brother and offered all those to Him. 

Lord Yamraj ate all those delicious dishes and when he was finished, he showered blessings on Yamuna and gave her a boon that if a brother visits his sister on this day, he would be blessed with health and wealth. This is why this day of Bhayya Duj is also known by the name of 'Yam-Dwitiya'. Thus, it has become a tradition that on the day of Bhai-Dooj for the brothers to visit their sisters' home and offer them gifts. Sisters also make various dishes for their brothers and give gifts to them. 

History Of Sikh Community's Diwali 
In the Sikh community, Diwali celebrations have special importance as for them it, is popular as the day when their sixth Guru, Guru Har Govind ji came back from the captivity of the fort of Gwalior city. The people illuminated lamps in the way to Shri Harmandhir Sahib, which is known by the name of 'the Golden Temple', to honor and welcome their beloved Guru. 

History of Jain Community's Diwali 
For the Jain community, the festival of Diwali has special significance. It is the day when the famous Jain prophet Bhagvaan Mahaveer, the founder of Jainism, attained 'Nirvana'. Therefore, the people of Jain community celebrate the festival of Diwali in remembrance of Lord Mahavira.

Diwali Significance

Diwali falls, the Indian festival of lights, falls on the day of 'Amavasyaa', when the moon does not rise and there is darkness all around. Light, being symbol of hope and positive energy, indicates the victory of good over evil. By spreading light in every corner of our premises, we try to destroy the reign of darkness, on the night of Diwali. People decorate their premises with diyas, electric bulbs and other decorative electric lighting fixtures, to make their surroundings filled with colorful light and to make it bright and beautiful. Go through the following lines to learn more about Diwali and its significance.

What Is Diwali?
Deepavali - the very name of this festival reveals its meaning. The festival is all about the lighting diyas. Later the term 'Deepawali' became 'Diwali'. Deepawali or Diwali is also known as 'the festival of lights', because on this day, people illuminate their home and premises with diyas and colorful lights. Celebrated usually in the month of October or November, Diwali bears significance in the Hindu culture as well as among Buddhists, Sikhs and Jains. The legends connected to the festival are different for different religions. 

Importance of Diwali 
Diwali is the Indian festival that brings a series of festivals with it. One after another, we get a chance to celebrate five ceremonious occasions. The people of all age groups and classes with equal zeal and enthusiasm celebrate Diwali throughout India. They put on new apparels and participate in the various activities that are related to Diwali celebrations. It is a festival of celebrations such as lightings, crackers, cleanliness, colorful rangoli making, social gatherings to exchange greetings and sharing sweets with your loved ones. Diwali is a festival filled with spiritualism and religious activities, such as worship of Goddess Lakshmi, worship of Lord Ganesha, worship of Ma Kali, worship of Lord Chitragupta and worship of Govardhan Parvat. 

The celebration of the five-day long festival, Diwali, begins on Aswayuja Bahula Chaturdashi and concludes on Kartika Shudha Vijaya. The first day of this festival begins with 'Dhan Trayodashi' or 'Dhanteras'. After the Dhanvantari Trayodashi the second day of Diwali is 'Narak Chaturdashi', which is popular as 'Chhoti Diwali'. The third day of Diwali, which is also called 'Badi Diwali' is the main day of celebrations of the festival of Diwali. People perform Lakshmi Pujan (worship of divine Goddess Lakshmi) on this day and offer prayers to her to bless them with wealth and prosperity. The fourth day of Diwali is devoted to Govardhan Pooja (worship of Lord Govardhan Parvat). The fifth day of the Diwali is Bhai Dooj, the time to honor the brother-sister relationship.

When is Diwali?

Diwali (Dipavali, Divali or Deepawali), also known as 'the festival of lights', is an Indian festival that brings a series of festivals with it. The people of all age groups and classes celebrate Diwali throughout India with equal zeal and enthusiasm. They put on new clothes and participate in the various activities that are related to Diwali celebrations. Diwali falls on the day of 'Amavasyaa' usually in the month of October or November. On this day, people light tiny diyas (earthen lamps) to illuminate their homes with bright light and create lovely designs all around their home with colorful rangoli art.

Diwali is a five-day long festival, each day being significant in its own terms. The celebrations commence on Aswayuja Bahula Chaturdashi and culminate on Kartika Shudha Vijaya. The first day of this festival is called 'Dhan Trayodashi' or 'Dhanteras', wherein people worship Goddess Lakshmi and purchase utensils made of silver. The second day of Diwali is called 'Narak Chaturdashi', which is popular as 'Chhoti Diwali'. The third day of Diwali, which is also called 'Badi Diwali', is the main day of the celebrations of the festival. People perform Lakshmi Puja (worship of divine Goddess Lakshmi) on this day and offer prayers to her, to bless them with wealth and prosperity.

The fourth day of Diwali is devoted to Govardhan Pooja (worship of Lord Govardhan Parvat). The fifth day of the Diwali is Bhai Dooj, the time to honor the brother-sister relationship. Bursting crackers, social gatherings, exchange of greetings, sweets and gifts with loved ones are also part of the festival. During the festival, people following Hinduism offer prayers, and worship their favorite deity. Worshipping of Goddess Lakshmi, worship of Lord Ganesha, worship of Mother Kali, worship of Lord Chitragupta and worship of Govardhan Parvat is considered very auspicious for the occasion.

Diwali 2012
In 2012, Diwali will fall on 13 November.

Shami Kebab

After the Muslims across the globe perform the Hajj, the annual pilgrimage in Mecca, Saudi Arabia, it is time to celebrate the sacrifice and thanksgiving to the Lord. Observed on the tenth day of the twelfth month of the Islamic calendar, Bakra Eid marks various festivities as the main highlights. People indulge in prayers, feasting, parties, fairs and picnics. Since slaughtering is a common ritual, a large variety of non-vegetarian delicacies are made. Shami kebabs are burger like patties that can be served as a starter or snack. Though the recipe looks complicated, they are pretty simple to make. Learn how to make shami kebabs by following the recipe given herein. Enjoy their delicate and special flavor!

How To Make Shami Kebab 

Ingredients

• 500 gm Mutton (minced)   
• 125 gm  Chana Dal/ Skinless Bengal Gram Dal   
• 2  onions (peeled and roughly chopped) 
• 3-4 cloves Garlic (peeled) 
• 1 inch piece of Ginger (peeled and roughly chopped) 
• 1 tsp Cumin Seeds
• 3-4 Cloves
• 5-6 Peppercorns 
• 2-3 Green Cardamoms 
• 1-2 large Black Cardamoms 
• ½ inch stick of Cinnamon 
• 2 Bay Leaves
• 2 tsp Coriander Powder/ Seeds 
• 2-3 dry Red Chilies/ ¼ tsp Red Chili Powder 
• Salt (to taste) 
• ½ cup Water 
• 2 Eggs (lightly beaten)
• A small bunch of Coriander Leaves (finely chopped)
• A small bunch of Mint Leaves (finely chopped)
• Oil (for pan frying)

Method

• Wash the chana dal thoroughly and soak for half an hour. Drain thereafter.
• Take a large pressure cooker and combine mutton, chana dal, onions, garlic, ginger, cumin seeds, cloves, peppercorns, green cardamoms, black cardamoms, cinnamon, bay leaves, coriander powder, red chilies, salt and water.
• Cook the mixture till the meat and dal are well cooked and all the water is absorbed. Pressure cook the mixture for 2 pressures.
• Stir fry the mixture to dry the liquid and turn the meat dry.
• Remove the large cardamoms, cinnamon stick and bay leaves. Discard them. Let the meat cool.
• Transfer the meat into a food processor and grind it finely until smooth.
• Add eggs, coriander and mint. Mix well.
• Cover the mixture and refrigerate for 1 hour or overnight to allow the mixture to set.
• Then, divide the mixture into walnut size balls and shape each one like hamburger.
• Heat oil in a large skillet or non-stick frying pan.
• Shallow fry the kebabs till they are brown and crisp on both sides.
• Serve hot with tomato sauce or green chili chutney.

Nihari

Also known as Id-ul-Zuha, Bakra Eid is a festival of sacrificing and commemorating the sacrifice of Prophet Ibrahim who agreed to kill his son at the behest of God. The holy occasion coincides with the Hajj pilgrimage offered at Mecca. The festival is celebrated with immense fervor and gaiety by all the Muslims across the globe. People wear new clothes and offer prayers. They greet one another, organize gatherings and prepare tasty dishes. Nehari is one of the many recipes that are largely prepared on Bakrid. Originally from Delhi, nehari has become famous across the world with more and more people learning the recipe for making it. Learn how to make nahari by following the recipe given below. Indeed, a great and delicious savory for Bakra Eid!

How To Make Nihari

Ingredients

• 1 kg Beef (with bones)
• 3 medium Onions (thinly sliced)
• 2 tbsp All-Purpose Flour
• 1 small piece of dry Ginger
• 2 small White Cardamoms  
• 2 Bay Leaves
• 1 Cinnamon Stick
• 2 tsp Garam Masala Powder
• 2 tbsp Aniseeds/Fennel Seeds (grounded)
• 1 tsp Red Chili Powder (or to taste)
• 2 pinches of Nutmeg
• ½ tsp Turmeric Powder
• Salt (to taste)
• 1 small piece of Black Salt
• 1 tbsp Garlic Paste
• 1 tbsp Ginger Paste
• ½ cup Plain Yogurt
• ½ cup Clarified Butter/ Ghee/ Cooking Oil

For Garnishing

• 1 medium Onion (sliced)
• 3 Green Chilies (chopped)
• 1 (2") piece Ginger Root (cut in strips)
• A bunch of fresh Coriander Leaves (chopped)

Method

• Place a large stockpot on high flame and heat clarified butter.
• Add sliced onions and reduce the flame to medium.
• Sauté and fry the onions till they turn golden brown.
• Remove the onions from oil and transfer to a paper towel to absorb the excess oil.
• Thereafter, crush the onions coarsely.
• Add meat to the oil in the stockpot and sauté.
• Add garam masala powder, yogurt, ginger paste, garlic paste, salt, red chili powder, bay leaves, cinnamon and turmeric powder. Stir continuously till the oil separates from the mixture.
• Add nutmeg, cardamoms, aniseeds and black salt.
• Pour in enough water to cover the meat.
• Cover the stockpot and cook for 2 to 3 hours on low flame till the meat turns tender.
• Add all-purpose flour and cook for another 10 minutes on low flame.
• Garnish the nehari with coriander leaves, fried onions, green chilies and ginger strips.
• Serve hot with roti or naan.

Mutton Kaleji

Celebrated with great zeal and enthusiasm among Muslims across the world, Bakra Eid marks the end of the Hajj pilgrimage and commemorates the willingness of Prophet Ibrahim to sacrifice his son on the behest of Allah. A festival of rejoice and sacrifice, people slaughter domestic animals and distribute the meat amongst family and friends. Traditional savories are also prepared and consumed with great honor. Mutton kaleji is a North Indian damp curry stir-fry delicacy. The mutton liver can be replaced with calf, lamb, chicken or buffalo liver also. Follow the instructions given below for making mutton liver (kaleji). Enjoy your Bakra Eid!

How To Make Mutton Kaleji

Ingredients

• 300-400 g Mutton Liver (Kaleji)
• 2-3 medium Onions
• 4-5 Garlic Pods
• ½ inch Ginger
• 2 tsp Coriander Powder
• 2-3 tsp Cumin Powder
• 2 tsp Red Pepper Powder
• 2 Green Chilies (slit in between)
• 1 tsp Turmeric Powder
• Salt (as per taste)
• 1 tsp Sugar
• 1 tsp Garam Masala
• ½ cup Cilantro/ Coriander Leaves (chopped)
• 3-4 tbsp Oil (for making the spicy fry)

Method

• Wash the mutton liver pieces thoroughly in lukewarm water.
• Chop onions, ginger, garlic and coriander leaves.
• Baste liver pieces with turmeric powder and salt. Set aside for ½ hour.
• Heat oil in a kadai.
• Add ginger and garlic. Sauté for 1 to 2 minutes till they are nicely browned.
• Add onions and fry for 3 to 4 minutes on high flame to turn them reddish-brown.
• Add coriander powder, cumin powder, red pepper powder, sugar, garam masala and salt. Pour a little water to form smooth paste and stir fry.
• Add the marinated liver pieces and green chilies. Stir well.
• Cook the liver pieces for 10 to 15 minutes on low flame.
• Garnish with chopped coriander leaves.
• Transfer to a serving bowl or plate and serve with roti or as an appetizer.

Mutton Biryani

Bakra Eid is one of the most important religious festivals celebrated by Muslims across the world. The festival is observed on the tenth day of the month of Dhul Hijja. It marks as the sacrifice made by the pilgrims after the completion of the Hajj, in the form of slaughtering domestic animals. The holy occasion calls for get-togethers, special parties, feasting, presenting gifts and others. While it is time to slaughter animals, preparing mouth-watering and scrumptious delicacies is a must. One such popular recipe that is most often cooked is the mutton biryani. Not only tasty and yummy, it leaves the guests and other acquaintances licking their fingers. Find the recipe for making mutton biryani in the following lines.

How To Make Mutton Biryani

Ingredients 

For The Mutton

• 1 kg Mutton (cut into 2" pieces)
• 1 (2" piece) raw Papaya (made into a paste)
• 5 large Onions (peeled, finely sliced and fried until crisp)
• 4 sticks Cinnamon
• 2 big Black Cardamoms
• 6 small Cardamoms
• 6 Cloves
• 2 Bay Leaves
• 1 tsp whole Black Peppers
• 1 tsp Cumin Seeds  
• 2 tbsp Red Chili Powder
• 1 tsp of Turmeric Powder
• 1 tsp Ginger Paste
• 1 tsp Garlic Paste
• 1½ cups plain Yogurt (beaten)
• 2 pinches of Saffron (dissolved in warm milk)
• 4 Green Chilies (slit)
• 1 Lemon (juiced, divided)
• A handful of Kothmir
• 5 tbsp clarified Butter (Ghee)/ Refined Oil

For The Rice

• 500 g Basmati Rice (washed & drained)
• A handful of Mint Leaves (chopped)
• 1 big Black Cardamom
• 2 Cinnamon Sticks
• 2 small Cardamoms
• 3 Cloves
• Salt (to taste)

Method

• Mix mutton with beaten yogurt, ginger-garlic paste, raw papaya paste, red chili powder, turmeric powder, cinnamon, big cardamom, small cardamom, cloves, bay leaves, black peppers, cumin seeds, salt and half the crushed fried onions.
• Allow the mutton to marinate for 3 hours.
• Pour water in a large stockpot, about 2½ times more than rice.
• Boil the water and add rice, black cardamom, cinnamon sticks, small cardamoms, cloves and salt.
• Cook till the rice is ¾ done.
• Drain in a colander and remove the whole masala.
• Melt the clarified butter and set aside.
• Add half of the melted clarified butter in a heavy-bottomed pot.
• Add the marinated mutton and cover with mint leaves and kothmir.
• Add the remaining fried onions, slit green chilies and half lemon juice.
• Spread the rice over the mutton mixture.
• Sprinkle the remaining clarified butter, saffron milk and remaining lemon juice.
• Cover the pot and seal it with atta paste.
• Cook the mixture over high heat for 20 to 25 minutes.
• Reduce the heat to low and cook for another 45 minutes.

Lamb Korma

The holy festival of Bakra Eid commemorates the sacrifice of Prophet Ibrahim who agreed to sacrifice his son at God’s behest. The day calls upon thanking God by slaughtering a domestic animal and distributing and consuming it. Hence, preparing luscious and yummy delicacies is one of the main attractions of the festive duration. Korma is a mild, creamy curry prepared by marinating the main ingredient in yogurt, spices, nuts and others. Cooked in its own marinade along with other gravy contents, it makes an appetizing and succulent dish for the festive season. There are many variations to korma as it can be prepared with different meats, such as goat, lamb, camel, chicken, beef and others. Here, we have provided you with preparing lamb korma on this occasion of Bakra Eid. Read on further to know the recipes for making lamb korma.

How To Make Lamb Korma

Recipe 1 

Ingredients

• ¼ cup Almonds/ Cashews (toasted)
• 6 cloves Garlic
• 2 tbsp Ginger (minced)
• ¼ cup Water
• 2 pounds Stewing Lamb (cubed)
• ¼ cup Oil
• 4-6 whole Cloves
• 1 inch stick Cinnamon
• 5 Cardamom Pods
• 2 Onions (finely chopped)
• 1¼ cups Heavy Cream
• Water (as needed)
• Salt (to taste)
• Pepper (to taste)
• 1-2 tsp Garam Masala

Method

• Combine almonds or cashews, garlic, ginger and water in a food processor.
• Process the mixture to a puree and transfer it into a large bowl.
• Add the lamb cubes and marinate them for at least 1 hour or overnight.
• Heat oil in a large skillet on medium-high flame.
• Add cloves, cinnamon and cardamom. Toast for about 30 seconds.
• Add onions and sauté for about 4 to5 minutes, till they start browning.
• Add in the meat along with its marinade. Sauté for 5 to 7 minutes till the meat turns brown and the liquid is reduced.
• Add heavy cream and enough water to form gravy.
• Add salt and pepper to taste.
• Boil the mixture and reduce the heat to low. Simmer for 1 to 1½ hours till the meat turns tender.
• Remove any excess fat from the top of the mixture.
• Add garam masala as the final touch.
• Serve hot.

Recipe 2 

Ingredients

• 2½ lb Lamb (cut into pieces)
• 2 Garlic Cloves
• ½ oz Ginger  
• 2 cups cold Water
• 2 large Onions (finely chopped)
• ¼ lb Butter/ Ghee  
• ½ cup Yogurt
• 2 tbsp Tomato Paste
• 1 tbsp Coriander Powder
• 2 Cloves
• 2 Cardamoms
• 1 tsp Turmeric
• 1 tsp Cumin
• 1 small stick Cinnamon
• Cayenne Powder (to taste, the more the merrier)
• Salt (to taste)

Method

• Mince garlic and ginger in a large bowl and add cold water.
• Heat half the butter in a large stockpot and add onions.
• Sauté till the onions turn transparent.
• Add yogurt, tomato paste, coriander powder, cloves, cardamoms, turmeric, cumin, cinnamon and salt. Stir well.
• Heat the remaining butter in another saucepan and sauté lamb pieces till they turn golden.
• Add the spice mixture and some of the ginger-garlic infusion to the lamb. Stir and cover the pan.
• Simmer the mixture till the meat turns tender.
• Add the remaining ginger-garlic water as required.
• Serve hot with naan or steamed rice.

Kofta Curry

Associated with sacrificing and celebrating, Bakra Eid is celebrated with immense fun and fervor throughout the world by the entire Muslim community. Observed on the 10th day of the twelfth or last month of the Islamic calendar, the celebrations continue till the 12th day. Prayers are offered, domestic animals are slaughtered, meat is distributed and consumed and parties and picnics are organized. Special traditional delicacies are prepared and served amongst family and friends on this holy occasion. Kofta curry is one dish that is not to be missed on this festival. Koftas are meatballs cooked in traditional and delicious spicy gravy. They are served with either steamed rice or hot rotis. Learn how to prepare kofta curry by following any of the two recipes given herein.

How To Make Kofta Curry

Recipe 1 

Ingredients

• 1¼ pounds lean Beef/ Keema (ground)
• ½ cup dry Lentils  
• 2 large Onions (thinly sliced)
• 1 tsp Red Chili Powder (or to taste)
• ½ tsp Black Pepper (freshly ground)
• ½ tsp Cloves
• 1 tsp Cumin (ground)
• 1 tsp Cardamom Pods
• 1½ tsp Red Pepper Flakes (crushed)
• 1 tsp Coriander Seeds (crushed)
• Salt (to taste)
• 1 tsp Ginger Paste
• 1 tsp Garlic Paste
• 1 cup plain Yogurt
• 2½ cups Water
• 1 tbsp Cooking Oil

Method

• Mix together ground beef, half onions, red chili powder, black pepper powder, cloves, cumin and cardamom in a medium bowl.
• Divide the mixture and shape into 2 inch meatballs.
• Place a heavy saucepan or pot on medium heat and heat oil.
• Add the remaining onions and sauté till they turn tender.
• Add yogurt, lentils, ginger paste, garlic paste, coriander seeds, water, red pepper flakes and salt. Stir well.
• Place the meatballs carefully in the gravy.
• Decrease the heat to low and cook for 30 minutes till the meatballs are browned and lentils turn tender.

Recipe 2

Ingredients

• ½ cup Cashew Nuts
• ½ cup Chironji
• 1 cup Rice (cooked and mashed)
• 1 cup Coriander Leaves
• 1 tsp Coriander Powder
• A pinch of Cumin Powder
• 2 tsp Garam Masala
• A pinch of Garam Masala
• 1 tsp Turmeric Powder
• 1 tbsp Ginger-Garlic Paste
• 4 Green Chilies (finely chopped)
• 500 g Lamb Keema/ Minced Lamb  
• 2 tbsp Oil
• 2 cups Onion (finely chopped)
• 1 tsp Red Chili Powder
• 1 cup Tomato Puree

Method

• Combine keema with 1 cup onion, green chilies and ginger-garlic paste. Mix well.
• Add mashed rice and mix well.
• Form small dumplings of this mixture.
• Bake the dumplings in the oven for 20 minutes at 350 degrees F.
• Soak cashew nuts and chironji in water for 30 minutes.
• Thereafter, blend them to form a smooth paste.
• Place a large saucepan on stove and heat oil.
• Add garam masala, remaining onions, salt and turmeric powder. Mix well.
• Add cashew nuts and chironji paste. Sauté.
• Add cumin powder, coriander powder and red chili powder. Stir well and cook for 5 minutes.
• Add tomato puree and stir well.
• Cover the saucepan and cook for another 5 minutes.
• Add the keema dumplings and cook for final 5 minutes.
• Garnish with garam masala and coriander leaves.

Kadhai Gosht

Bakra Eid or Id ul-Zuha is one of the highly celebrated holy festivals among the Muslim community across the globe. The festival is observed on the 10th day of the twelfth month of the Islamic calendar, that is, Dhul Hijja and continues till the 12th day. It is observed at the end of the Hajj pilgrimage, wherein domestic animals are slaughtered and distributed among family, friends and the poor. A large number of traditional and customary savories are also made on this festive occasion. For those looking for a spicy and flavorful delicacy, kadhai gosht is just the right one for you. It is a meat preparation marinated in a thick curry paste and fried to get a thick, dry-like savory. A perfect dish for a special occasion, especially Bakra Eid! Read through the lines to know the recipe for making kadhai gosht.

How To Make Kadhai Gosht

Recipe 1 

Ingredients

• 1 kg Mutton/ Lamb
• 5-6 medium Tomatoes
• 3-4 whole Green Chilies
• 2 tsp Ginger Paste
• 2 tsp Garlic Paste
• ½ tsp Red Chili Powder
• Salt (to taste)
• 1 tsp Black Pepper (freshly crushed)
• 2 tbsp Oil

Method

• Place the meat in a karahi on medium heat.
• Add garlic and ginger paste. Stir and fry till any excess water dries up.
• Add 3 glasses of water and mix gently.
• Cover the karahi and cook on medium heat till the meat turns tender.
• Add oil, salt, black pepper and red chili powder.
• Increase the stove flame to high and stir constantly to dry up the water.
• Add green chilies and tomatoes.
• Reduce the heat to low and cover the karahi. Cook for 5 to 10 minutes.
• Check whether the tomatoes have softened. If yes, stir and cook till the entire water dries up.

Recipe 2 

Ingredients

• 500 g boneless Mutton/ Lamb (diced)
• 1 cup Yoghurt
• 2 tsp Garlic Paste
• 2 tsp Ginger Paste
• 2 tsp Lemon Juice
• 2 tsp Garam Masala
• 1 tsp Red Chili Powder
• 1 tsp Coriander Powder
• 1 tsp Cumin Powder
• 2 tsp Kasoori Methi
• ½ cup Tomato Puree
• 3 tbsp Oil
• 2 whole Red Chilies
• Salt (to taste)
• Ginger Juliennes (for garnishing)
• Green Coriander (chopped, for garnishing)

Method

• Combine together yogurt, garlic paste, ginger paste, salt, lemon juice and garam masala. Mix well.
• Dip the meat cubes in the marinade and leave them aside for about 2 hours.
• Heat oil in a kadhai.
• Add whole red chilies and fry.
• Add the meat cubes and cook for about 15 minutes.
• Add in tomato puree, red chili powder, cumin powder, coriander powder and kasoori methi.
• Reduce the heat to low and simmer for about 20 minutes till the meat turns tender.
• Sprinkle a pinch of garam masala.
• Garnish with ginger juliennes and chopped coriander.

Bheja Fry

The sacred festival of Bakra Eid is celebrated to mark the strong faith of the Muslim people in God. It also commemorates the completion of the Hajj pilgrimage offered in Mecca. Domestic animals are slaughtered and distributed to the needy, family and friends. Celebrated across three days, special traditional delicacies and sweets are prepared on this holy festival. Bheja fry or brain masala is one such popular and mouth-watering dish cooked on this day. While slaughtering, the brain of the animal so slaughtered is removed and cooked to make a delicious preparation known as bheja fry. To know how to make bheja fry, go through the lines below to find the recipe.

How To Make Bheja Fry

Ingredients

• 2 Cow Brains/ 4 Sheep Brains
• 4 medium Onion (peeled & finely chopped)
• 4 Green Chilies (chopped)
• 2 Lemons
• ½ tbsp Red Chili Powder
• 1½ tbsp Coriander Powder
• 1 tsp Garam Masala
• Salt (to taste)
• 1 tsp Ginger Paste
• 1 tsp Garlic Paste
• ½ cup plain Yogurt
• 1 cup Cooking Oil
• 1 small piece Ginger (finely chopped lengthways)
• A bunch of Fresh Coriander/Cilantro Leaves (chopped)

Method

• Wash the brain thoroughly and boil them in water.
• Remove the brains from the water and carefully remove any membrane or nerves.
• Chop the brains into small pieces.
• Heat oil in a stockpot and add onions.
• Sauté the onions till they turn golden brown.
• Remove half the onions and keep them aside.
• Add green chilies, red chili powder, coriander powder, garam masala, salt, ginger paste, garlic paste and yogurt. Stir well and fry for about 10 minutes, adding a little water if required.
• Add the brains and shake the pan gently to mix the brains with the spice mixture. Avoid stirring with a spoon.
• When the oil separates from the spice masala, add chopped coriander, lemon juice, ginger and remaining brown onion set aside.
• Serve hot with roti or naan.