Celebrate Eid al-Fitr with your family with these amazing Eid recipes

May 22, 2020

After fasting for an entire month, it’s finally time to feast with your friends and family. Although, getting festive vibes might be difficult during such times, but, keep your spirits up and look forward to the yummy meal. And even if you can’t have a big party with your friends and family like you used to, or go to your favourite restaurant, you can still whip up some yummy dishes. Here are some Eid recipes for you to get going.

Mutton Shami Kebab

by Chef Sabir, Banquet Tandoor Chef at Jaypee Greens Golf and Spa Resort

Ingredients

Ingredients	Qty
Boneless Mutton	500 g
Channa Dal	1 cup
Turmeric Powder	1/2 teaspoon
Garlic	10 cloves
Ginger	2-inch piece
Green chillies (finely chopped)	3 nos
Pecans	1/4
Mint leaves	3 spring
Salt	as per taste
Oil	as required
Red Chillies	4
Black pepper powder	1 tsp
Cloves	5
Cinnamon stick	1/2 inch
Cardamom	2
Shahi jeera	1/2 teaspoon
Black cardamom	2

Method

To begin making the Mutton Shami Kebab recipe, wash and soak chana dal for minimum 1-2 hours.
Wash mutton pieces nicely and pressure cook it with soaked chana dal, turmeric powder, salt ginger, garlic and whole spices.
Once the mutton is done, pass it through a colander and collect the stock in a separate bowl which you can use later to make any mutton curry.
Collect the cooled mutton and dal mix in a grinder jar and grind to make a fine dough. The dough may look fibrous because of the meat.
Add finely chopped onion, chopped green chillies, chopped mint, and coriander, and mix nicely till everything incorporates well.
Heat a wide pan and grease it with 1-2 tablespoon oil.
Pinch a lemon sized ball from the mutton mix and flatten it to shape a round disk.
Similarly, make the rest of the kebabs and shallow fry from both sides in a wide pan till they turn dark brown in colour.
Mutton Shami Kebabs are a perfect snack option during Ramadan and also a great side dish with Chicken Biryani. Serve with onion rings, lemon, and dhaniya pudina chutney.

Nalli Gosht

by Chef Vishal Singh Kunwar-Master Chef-Indian Cuisine-Hotel Sahara Star

Ingredients

Ingredients	Qty
Lamb shank	4 nos
Yoghurt	200g
Mint	10g
Onion	100g
Garlic	30g
Ginger	15g
Turmeric	5g
Chilli powder	5g
Garam masala	5g
Coriander leaves	10g
Lamb Trotters paya	4 nos
Ghee	20g
Lemon	10ml
Cream	10ml
Rose Petal	5g
Khus ni kadi	5g
Coriander powder	5g
Paan ki jad	3g
Kweda water	3ml
Cardamon	3g
Kashmiri lal mirchi	2g
Mace	2g
Salt	to taste

Method

First, make a paya stock and then strain that stock.
Marinate the lamb shanks with yoghurt, ginger garlic paste, Kashmiri red chilli, turmeric powder and fried onions. Keep it aside.
Heat ghee and add the marinated lamb shanks saute till the fat is released on top.
Add lamb paya stock and remaining spices
Cook in slow flame till the meat is cooked well. Finish with saffron cream.
Serve in a curry bowl, garnished with mint leaves and saffron cream and enjoy the yummiest Eid recipes.

Schezwani Kanda Poha

by Capital Foods

Ingredients	Qty
Poha	2 cup
Curry leaves	8-10 nos
Schezwan Chutney	4 tbsp
Oil	2 tbsp
Green Chillies (chopped)	2-3
Mustard seeds	1 tsp
Onions (finely chopped)	1 no
Coriander leaves and lemon wedges	for garnish

Method

Soak the poha (flattened rice) in water for 30 seconds. Then drain out the excess water. Make sure the poha turns out fluffy enough and they are segregated well.
In a pan, heat 2 tbsp oil and crackle 1 tsp mustard seeds first.
Then, add 8-10 fresh curry leaves, followed by 2-3 chopped green chillies, 1 chopped onion and sauté till the onions turn translucent or pinkish in colour (NOT BROWN).
Add the poha after 1 minute followed by 4 tbsp of Schezwan Chutney (4 Big Dollops).
Give it a good stir and toss lightly till it mixes well. Cover the pan with a lid and let the poha steam for one minute.
The lip-smacking Schezwan “Kanda Poha” is ready. Place it in a serving bowl and garnish with finely chopped coriander leaves and lemon wedges.
Sprinkle some crunchy nylon sev, finely chopped onions and a little Schezwan Chutney for extra zing. Serve hot. This is one of the more unique Eid recipes you could try.

Also Read: 5 Mango Recipes Recipes To Try This Summer

Badam Phirni

by senior sous chef Vijay Yadav, Radisson blu, Pune Hinjawadi

Ingredients

Ingredients	Qty
Basmati Rice	1/4 cup
Full cream milk	1L
Sugar	As per taste
Almond	15-20 nos
Green cardamom powder	1/2 tsp
Saffron	few strands
Finely chopped almonds	4-5 nos

Method

Wash the rice and soak in water for 1 hour. Drain and grind it to a fine paste. Keep it aside.
Soak the almonds for 1 hour and then peel and grind to a fine paste
Soak the saffron strands in 1 tbsp of warm milk and keep aside.
Heat milk in a heavy bottom kadai or pan.
When the milk boils, lower the flame and add the rice paste and stir constantly to ensure it gets properly mixed in the milk and no lumps are formed.
Let the milk simmer till the rice gets cooked.
Now add the sugar, almond paste, cardamom powder and the saffron milk.
Mix well and cook till the phirni thickens and sugar gets fully dissolved.
Garnish the Badam Phirni with chopped almonds and chill the Phirni for 3 – 4 hours before serving
Enjoy the festive season with this delicious & soul soothing Eid recipes

Sheer Khurma

by Chef Dhirendra Shukla, Crowne Plaza, Pune

Ingredients

Ingredients	Qty
Full Cream Milk	1L
Chironji	10g
Sugar	100g
Condensed milk	200g
Vermicelli	150g
Pistachio	20g
Cashew Nuts	20g
Raisin	10g
Green cardamom powder	1 pinch
Saffron	1/4 pinch
Ghee	20g

Method

Toss the vermicelli in a frying pan with ghee till it becomes a beautiful golden brown.
Boil milk in a separate pan, add saffron & tossed vermicelli, keep stirring for 10 minutes.
Stir until the vermicelli is cooked. Add some nutty goodness to this – Cashews, chironji, raisins, cardamom powder and sugar. Mix well and finally add the condensed milk.
Serve in bowl with garnish of sliced pistachios. You can enjoy this wholesome sweet both, hot and cold!