With Eid-ul-Azha just around the corner, it is time to relish the taste of some scrumptious meat dishes that are healthy and tasty at the same time.  These dishes are not only loved by all, but are considered a must try on Eid.

This amazing dish prepared from mince meat is said to have originated from Peshawar where it is still considered a delicacy. The chapli kebab is prepared with raw, marinated mince and the meat can be either beef or lamb/mutton. The main ingredients include wheat flour, garam masala, different herbs and spices, chili powder and coriander leaves. All of these are added to the meat followed by smaller quantities of onions, tomatoes, eggs, ginger, coriander or cumin seeds, green chilies, corn starch, salt and pepper, baking powder and lemon juice. The kebabs can be fried shallow or deep in vegetable cooking oil over medium heat. Some chefs fry the kebabs in lamb fat over wood-fired stoves to lend an organic flavour. This approach is avoided by other gastronomists, citing health-conscious reasons.

This dish happens to be one of the all-time favorites of a meat eater. Seekh Kebab, originally known as Shish Kebab was introduced to us by the Turks. Legend has it that Shish Kebab was first originated on the open field as the Turkish soldiers would take shelter in the forests during night time and hunt for any wild meat that they could find. They would then skewer it on their sword and roast it. The varieties of marinades for Seekh Kebabs are wide and could include any combinations of olive oil,lemon juice, onion  juice, milk, yogurt, bay leaves, cinnamon, cumin, and other spices. The original recipe of the Shish Kebabs does not include any vegetables, however variations may include tomatoes, onion wedges, bell peppers, and mushrooms along with the meat, or on a separate skewer to make it more palatable and attractive.

Mutton Kaleji Masala is a gourmet dish which can be made ready in about 30 minutes. Three important things to remember to make a perfect and soft liver masala fry is never cover the pan while cooking this dish, do not add water and add salt at the last stage. To prepare this dish, black peppercorns, cloves, cumin seeds, cinnamon stick and black cardamom are fried in oil for a few seconds followed by onions and tomatoes. Once they are done, liver is added to the pan and cooked in its own juices. After the water/juice released by cooking of liver has dried off, add turmeric, cumin, coriander and red chili powder along with crushed garlic. Mix in with the liver and fry for 10 to 15 seconds. Once you see the ghee separated and floating on top, add yogurt and mix well, keep cooking in the open pan until yogurt becomes thick and then ghee once again separates from the masalas. At this stage, add salt, garam masala and kasuri methi and mix well. Garnish with fresh ginger juliennes, chopped green chillies and coriander and serve Kaleji masala with hot Naan, Roti or Paratha.

The Malpura is a sweet dish which is structured in the form of a pancake and is soaked in sugar syrup. The dish is prepared from a batter of flour, milk and cardamom. The Malpura is fried in ghee till it becomes crisp along the edges, and it is served with a topping of Rabri. Preparation involves mixing of flour, jaggery, a little milk to make into thin batter which is kept for four to six hours. Ghee is heated and a little batter is added at a time that spreads by itself.

This is a guaranteed dessert which every one likes. Use of fruits, nuts, and jelly in creamy texture makes its own delicate taste. Preparing Lab e sheerien is easy. In a pan, add milk and heat it for a while. Then, add custard powder mixed with little milk. Now, add vermicelli and cook for 5 minutes. After that sugar, vanilla essence, raisins, almonds, pistachio are added and cooked for 2-3 minutes. After cooling it, mix fruits, mango, banana, grapes, cream, red jelly are added and mixed well before serving.

This season, try the mango dessert rich in taste and texture. Mix the mango puree with a little bit of lemon zest and keep aside. Bake the base of crushed biscuits with butter. Spread the puree and bake for five minutes. Leave in a refrigerator to cool. When cold, serve chilled.