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
|Boneless Mutton||500 g|
|Channa Dal||1 cup|
|Turmeric Powder||1/2 teaspoon|
|Green chillies (finely chopped)||3 nos|
|Mint leaves||3 spring|
|Salt||as per taste|
|Black pepper powder||1 tsp|
|Cinnamon stick||1/2 inch|
|Shahi jeera||1/2 teaspoon|
- 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.
by Chef Vishal Singh Kunwar-Master Chef-Indian Cuisine-Hotel Sahara Star
|Lamb shank||4 nos|
|Lamb Trotters paya||4 nos|
|Khus ni kadi||5g|
|Paan ki jad||3g|
|Kashmiri lal mirchi||2g|
- 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
|Curry leaves||8-10 nos|
|Schezwan Chutney||4 tbsp|
|Green Chillies (chopped)||2-3|
|Mustard seeds||1 tsp|
|Onions (finely chopped)||1 no|
|Coriander leaves and lemon wedges||for garnish|
- 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
by senior sous chef Vijay Yadav, Radisson blu, Pune Hinjawadi
|Basmati Rice||1/4 cup|
|Full cream milk||1L|
|Sugar||As per taste|
|Green cardamom powder||1/2 tsp|
|Finely chopped almonds||4-5 nos|
- 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
by Chef Dhirendra Shukla, Crowne Plaza, Pune
|Full Cream Milk||1L|
|Green cardamom powder||1 pinch|
- 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!