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Eid-ul-adha - 2014

Muslim Festivals Calendar 2014 


 Muslim Festivals for January 2014:
 
Jan 13, 2014    Monday -------- Milad Un Nabi (Sunni)
Jan 18, 2014    Saturday--------- Milad Un Nabi (Shia) 


   Muslim Festivals for May2014:
         
May 27, 2014    Wednesday --- Lailat Al Miraj


Muslim Festivals for June 2014:


Jun 14, 2014    Sunday --------- Lailat Al Isra
Jun 28, 2014    Saturday -------- Ramadan (start)

Muslim Festivals  for July 2014:
          
July 24, 2014    Thursday ------- Laylat Al Qadr
 
July 28, 2014    Monday - Eid-al-fitr (end Of Ramadan)

Muslim Festivals for October 2014:
   
Oct 03, 2014    Friday --------- Waqf Al Arafa-Hajj
Oct 04, 2014    Saturday -------- Eid-al-adha (Bakri-Id)
Oct 15, 2014   Wednesday ----------- Al-Hijra 

(Muharram)Muslim Festivals for November 2014:
          
Nov 03, 2014    Monday ------ Ashura
 


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This year Bakri-Id will be celebrated on Oct 04, 2014 Saturday.  *        

* Subject to appearance of Moon

 
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Muslim Festivals

Muslims in India observe all the Islamic festivals that are celebrated in other parts of the world. In addition to the festivals, the days commemorating shrines in India and death anniversaries of saints, are also observed with religious fervor. All the Muslim festivals and observances in India follow the Islamic calendar, which has fewer days than the solar year. Therefore, each year, the dates of Muslim festivals keep changing. The important Muslim festivals that are celebrated in India, include Ramzan (Ramadan), Muharram, Id-e-Milad and Bakr-Id. The celebrations of the auspicious occasions are marked by special prayers offered in mosques, fasting, feasting and exchange of wishes.




The most important Muslim festival in India is Ramzan, which extends through the Islamic month of the same name. It acquires the character of a nationwide fair, with the Muslim areas becoming bright and lively towards the evening and remaining awake almost throughout the night. All through the days of celebrations, people following Islam would observe stringent fast, which is broken only in the dusk, after offering prayers to the Almighty. There is a fixed timing for every ritual performed for the festivals. People belonging to other communities enthusiastically take part in the merrymaking, which represents unity in diversity prevalent in India.

All the prominent Muslim festivals are celebrated with religious fervor, in India. Ramzan finds special place in the calendar of events. Holiday is declared in educational institutions and government offices, on the occasion of Ramadan. Bakra-Eid is the 'feast of sacrifice', celebrated from the tenth to the twelfth day in the Islamic month of Dhul Hijjah. Celebrated after the fasting month of Ramzan/ Ramadan encompasses a number of rituals that are performed on specific time. Muharram commemorates the martyrdom of Prophet Mohammed's grandson, Imam Hussain.


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Eid -Ul -Adha

Eid al- Adha begins at sunset on Saturday, 04 October 2014, 

** Dates may vary.


Eid -Ul -Adha is one of the special festivals celebrated by Muslims with lot of enthusiasm.




HISTORY
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Eid-ul-Adha is also known as the festival of sacrifice and sacrifice feast.Eid- ul- Adha (or Eid-ul-Zuha ) is celebrated on the tenth day of Dhuj Hijja, the Islamic month according to the lunar Islamic calendar.
In Indian sub continent the festival is known as Bakr-Id because of the tradition of sacrificing the goats.

The festival of Eid- ul- Adha is celebrated in the remembrance of prophet Abraham’s readiness to forfeit Ishmael,his son for god. The story about this festival tells, how Abraham was ready to kill his son and remained true to God. The story tells, how Allah told Abraham, to lift up the foundation of Kaaba that was a holy place in Mecca.God also asked Abraham to sacrifice his son, in a dream. Abraham along with his son started moving towards Mina for the sacrifice.

Some of the daemons tried to direct Abraham away from his way but Abraham was true to god and as he was just set to kill his son, God stopped him and gave him a sheep to sacrifice instead of sacrificing his son. This festival is thereby said to be a festival of sacrifice. Some people celebrate Eid- ul- Adha because it ends the pilgrimage or Hajj for those Muslims who make a trip to Mecca each year.
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The traditions and rituals associated with Eid-Ul-Adha are given below:


•All the members of the Muslim family perform Eid-Ul-Adha prayers (Salah) in large groups on all the three days of Eid-Ul-Adha.


•Muslims wear new and beautiful clothes on the festival of Eid-Ul-Adha.


Muslims have their breakfast only after they recite their Eid prayer and Sheer Korma is served.


•Once breakfast is done then Muslims sacrifice their domestic animals like goat  (Bakr- Eid),  on the festival of Eid-Ul-Adha, as a symbol of Abraham’s sacrifice of his son Ishmael.


 •The meat of the sacrificed animal is given to all the neighbours, friends, family members and deprived people. It is said that according to the customs, meat has to be divided into three equal parts among the family, friends and neighbours and deprived people.

•Muslims visit houses of their near and dear ones on this festival to celebrate the festival in the best way.

•Delicious food, desserts and beverages are cooked and served on this festival.

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Some recipes

NON   VEGETARIAN   DISHES

(1) Aachari Gosht

Preparation Time : 50 minutes
Serves : 6


Ingredients :

*    Mutton – 1 kg
*   Yoghurt – 1 kg
*    Kalonji, nigella seeds – 2 tbsp
*    Onions – 4-5
*    Ghee/Oil – 4-5 tbsp
*    Turmeric Powder – a pinch
*    Cumin Seeds – 1 tsp
*    Salt - to taste
*    Red Chili Powder - to taste
*    Fresh Coriander - to garnish

Method :

*   Cut onion in slices.Achari Gosht
*   Heat oil in a pan. Add cumin seeds and let them crackle.
*   Add the onion and fry until light brown.
*   Put in yogurt and meat and let it simmer till meat becomes tender.
*   Put in salt, kalonji, chili, and turmeric powder.
*   Cook for sometime on high flame.
*   Garnish with fresh coriander.
*   Serve hot with rice or paratha.


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(2) Badami Gosht

Preparation Time : 50 minutes
Serves : 6


Ingredients :

*    Lean Lamb cubed – 1 ½ lb
*    Ground Almond – ½ cup
*    Coconut milk – 1 ½ cup
*    Yogurt – 1 ¼ cup
*    Onion chopped – 1 large
*    Garlic cloves - 6
*    Ginger peeled, chopped – 1 ½”
*    Dried Red Chilies - 2
*    Oil – 5 tbsp
*    Cinnamon sticks - 2
*    Cardamom Seeds – 1 tbsp
*    Garlic, crushed – 2 cloves
*    Saffron threads – 1 tsp soaked in 2 tbsp boiling water
*    Chili Powder – ½ tsp
*    Salt – 1 tsp

Method :

*    Grind almonds with enough water to form a thick paste and keep aside.
*    Heat oil in a heavy saucepan.Badami Gosht
*    Add cinnamon, cloves, cardamom and fry for 1 minute.
*    Add onion and stir fry till soft, stirring occasionally.
*    Mix in garlic and ginger and fry for 3 minutes, stirring frequently.
*    Mix in lamb cubes and fry until brown for about 5 minutes.
*    Whip yogurt, saffron mixture, salt and chili powder and mix in to lamb cubes. Stir fry for 5 minutes.
*    Add the almond paste, and whole chilies to lamb cubes; stir well to coat the lamb pieces evenly with the gravy.
*    Simmer (boil slowly at low temperature) for 5 minutes over low heat.
*    Mix in coconut milk, lower the flame, cover and simmer (boil slowly at low temperature) for 35-40 minutes or until lamb is cooked thoroughly.
*    Uncover the pan, and cook for the last 10 minutes and transfer to a slightly heated up dish and serve hot.

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(3) Chicken Jhalfrezi

Preparation Time : 60 minutes
Serves : 4


Ingredients :

*    Garlic, chopped – 2 Cloves
*    Skinless Chicken Thigh Fillets, cut in half – 750 gms
*    Turmeric Powder – 3 tsp
*    Onion, finely grated - 1
*    Red Chili powder – 1 tsp
*   Salt – 1 tsp
*    Tomatoes, chopped – 500 gms
*    Ghee – 30 gms
*    Cumin Powder – 3 tsp
*    Coriander Powder – 3 tsp
*    Fresh Ginger, grated – 2 tbsp
*   Fresh Coriander Leaves, roughly chopped – 30 gms
*    Oil - for cooking

Method :

*    Heat about 2 tbsp oil in a deep frying pan and fry the onion and garlic for 2 minutes over high flame.Chicken Jalfreji
*    Mix in the chicken, turmeric, chili powder and salt. Fry gently for 5-10 minutes or until golden brown.
*    Turn the chicken frequently.
*    Mix in the tomatoes, cover and cook over medium heat up for 20 minutes stirring at regular intervals.
*    Uncover and simmer (boil slowly at low temperature) for 10 minutes to let all the excess liquid evaporate and to thicken the sauce.
*    Mix in the ghee or oil, cumin powder, coriander powder, ginger and fresh coriander and simmer (boil slowly at low temperature) for 5-7 minutes or until the fat separates out from the thick sauce.
*    Serve the chicken pieces with the sauce.

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(4) Chicken Shashlik

Preparation Time : 60 minutes
Serves : 6


Ingredients :

*    Boneless Chicken Breast – 500 gms
*    Capsicum - 2
*    Onions – 2 medium
*    Tomatoes – 2 medium
*    Lemon Juice – ¼ cup
*    Salt – ½ tsp
*    Black Pepper – 1 tsp
*    Soya Sauce – 1 tbsp
*    Oil - for deep frying

Method :

*    Cut chicken into 1 " pieces.Chicken Shashlik
*    Put in a round dish with the lemon juice, salt, black pepper and soya sauce.
*    Mix well, cover and leave to marinate for 2-3 hours.
*    Cut the onion, capsicum, and tomatoes into small cubes.
*    Skew chicken and vegetables closely on bamboo skewers.
*    Heat up oil in a big size frying pan.
*    Fry skewers for 8-10 minutes or until chicken begin to change its color and the vegetables are soft.
*    Take off from oil and put it on absorbent paper or you can grill the chicken over hot charcoal.
*    Decorate with lemon pieces and mint leaves.
*    Serve with hot with mint chutney.

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(5) Dry Mutton

Preparation Time : 50 minutes
Serves : 4


Ingredients :

*    Mutton – 500 gms
*    Garlic – 10 cloves
*    Curd  - 1 cup
*    Mustard Oil – 1 cup
*    Garam Masala Powder – 1 tbsp
*    Turmeric Powder – 1 tsp
*    Bay Leaves - 2
*    Ginger – 1” piece
*    Salt - to taste

Method :

*    Beat the curd.Dry Mutton
*    Marinate mutton pieces in 1 tbsp of oil with turmeric, salt and curd for about 2 hours.
*    Mince the garlic and grate the ginger.
*    Heat oil in a pan. Add ginger, garlic and bay leaves. Fry for a minute.
*    Add marinated mutton pieces.
*    Make the flame low and cook for nearly half an hour until the mutton pieces become tender.
*    Mix garam masala and stir properly.
*    When the mutton turns tender and almost dry, remove it from the flame.
*    Dry Mutton is ready.

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(6) Dum Pukht

Preparation Time : 60 minutes
Serves : 4


Ingredients :

*    Mutton - 1/2 kg
*    Green Cardamoms - 2-3
*    Cumin Seeds - 1 tsp
*    Garlic - 2 pods
*    Black Cardamom - 1
*    Coriander Leaves - 1/2 cup
*    Green Chilies - 1-6
*    Cloves - 4
*    Ginger - 1" piece
*    Black Pepper Corns - 6
*    Mint Leaves - 1/4 cup
*    Onion -1/2
*    Water- 3 cups
*    Curd - 1 cup
*    Wheat Flour - 1/2 cup
*    Salt - to taste
*    Oil - 2 tbsp

Method :

*    Mix thoroughly mutton, curd and salt and keep aside.
*    In a mixer grind the marinate till it forms a fine paste.
*    Mix the paste with the marinated mutton.
*    Put in freezer for 6-8 hours.
*    Knead a soft dough with the flour and keep covered.
*    Heat up oil in a thick-bottomed pan.
*    Mix in marinated mutton and stir fry on a slow flame for 10 minutes or till the oil starts separating.
*    Mix in the water.
*    Cover the pot with a lid.
*    Seal with kneaded flour and stir fry for 45 minutes on a slow flame or till steam comes out of cracks in the flour.
*    Cut off the flour and serve with naan.

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(7) Ginger Chicken

Preparation Time : 35 minutes
Serves : 6


Ingredients :

*    Boneless Chicken Breast, cut into small cubes - 1 kg
*    Tomatoes, chopped - 3 medium
*    Yogurt, whisked - 3 tbsp
*    Ginger, cut into thin strips - 3 tbsp
*    Turmeric Powder - 1/4 tsp
*    Oil -1/2 cup
*    Lemon Juice - 1 tbsp
*    Onion, thinly sliced - 1 smal
*    Fresh Coriander Leaves - 3 tbsp
*    Chili Powder - 1 1/2 tsp
*    Garlic Paste - 1 tbsp
*    Garam Masala - 1 tsp
*    Chat Masala - 1 tsp
*    Coriander Powder - 1 tsp
*    Salt - 1 1/2 tsp
*    Ginger Paste - 1 tbsp
*    Green Chilies, thinly sliced - 2-4

Method :

*    Heat up oil in a thick bottomed pan over medium heat.Ginger Chicken
*    Add the onions and stir fry until soft or for about 2 minutes.
*    Mix in ginger and garlic, stir fry about 2 minutes. Stirring constantly. (mix in little water if the mixture sticks to the bottom of the pan).
*    Mix in chicken and fry until the water from chicken is evaporated, about 5 minutes.
*    Mix in chili powder, turmeric, salt and coriander powder.
*    Fry 1 minute, then mix in tomatoes and stirring constantly, fry the mixture for about 5 minutes, or tomatoes are reduced to a pulp.
*    Mix in yogurt and fry for few more minutes, stirring constantly, about 4 minutes. mix in a little water, if necessary, to avoid the mixture from sticking to the bottom of the pan.
*    Keep frying until the oil begins to separate.
*    Add lemon juice, ginger, chat masala, garam masala, coriander leaves and green chilies.
*    Stir once, cover and stir fry for 3 minutes over low heat. Serve hot.

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(8) Kathi Kebab

Preparation Time : 45 minutes
Serves : 6


Ingredients :

*    Lamb - 500 gms
For Paste:
*    Cumin Powder - 1 tsp
*    Chili Powder - 1 tsp
*    Lemon Juice - 1/2 tsp
*    Garlic - 5 flakes
*    Coriander Powder - 1 1/2 tsp
*    Pepper - 1/2 tsp
*    Ginger Powder - 1/2 tsp
*    Cooking oil - 1 tbsp
*    Salt - to taste

Method :

*    Chop the lamb into square pieces.
*    Rub the ground paste all over the surface and marinate for about 4 to 5 hours.
*    Smear the lamb pieces with little oil and put it through skewer.
*    Grill the pieces on a hot oven.
*    Keep turning them occasionally. Brush more oil if necessary.
*    Kathi Kabab is ready to serve.

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(9) Murgh Do Piaza

Preparation Time : 60 minutes
Serves : 4


Ingredients :

*    Chicken cut into 1 inch pieces - 750 gms
*    Onion - 1 kg
*    Tomatoes, roughly chopped - 3-4 medium
*    Finely Chopped Fresh Coriander Leaves - 3 tbsp
*    Oil - 1/2 cup
*    Garlic Paste - 1 tsp
*    Lemon Juice -2 tbsp
*    Turmeric Powder - 1 tsp
*    Ginger, peeled thinly sliced - 1" piece
*    Coriander Powder - 2 tsp
*    Bay Leaves, crushed - 2

Method :

*    Finely slice the 2 onions and roughly cut the rest of the onions.MurghDoPiaza
*    Mix in the chili powder, coriander powder, turmeric powder and salt to the chicken and mix well to cover the chicken pieces.
*    Lightly grease a heavy based sauce pan with 1 tbsp of oil.
*    Spread half of the cut onions on the bottom.
*    Add the chicken pieces and layer the rest of the cut onions on top.
*    Cover pot with a tight fitting lid.
*    Cook for 20-25 minutes until the onions are a pulp and chicken is tender.
*    Heat up oil in another pan.
*    Mix in cut onions, ginger and garlic, stirring frequently fry for 8-10 minutes to a golden color.
*    Mix in the bay leaves stir fry for another minute stirring frequently.
*    Mix in tomatoes and stir fry until the tomatoes are lower to a pulp.
*    Mix in meat and onions to it.
*    Stir well to mix all the ingredients.
*    Stir frequently, fry the mixture until it is well browned and a thick onion sauce has formed.
*    Add lemon juice and fry for another minute.
*    Sprinkle with chopped coriander leaves.
*    Serve hot.

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