Trending :

April 19, 2024

Celebrate Eid with these delicious recipes

Jade Crasto
Eid al-Fitr is an important occasion that commemorates the conclusion of Ramadan. It’s that time of year when friends and family gather around to enjoy amazing meals bursting with flavors. Whether you’re throwing an iftar party or just celebrating with those you care about at home, you’ll want to sample these delectable treats. We’ve got you covered with some wonderful recipes that will thrill your pallet and make your Eid festivities even more spectacular.
Photo Courtesy: Pexels
Shawarma-Stuffed Pita Bread Stuffed pita bread with shawarma meat, hummus, and pickled veggies for a delicious fusion sandwich.
4 pieces of pita bread
1 lb. shawarma meat
1 cup hummus
1 cup pickled veggies (such as sliced onions, carrots, and cucumbers)
Salt and pepper to taste
In a microwave-safe bowl, heat up the shawarma meat for 2-3 minutes. Warm up the pita bread in your microwave for 10-15 seconds, or until they are soft and pliable. Spread hummus on one side of each pita bread. Add shawarma meat and pickled veggies on top of the hummus. Season with salt and pepper to taste. Fold the pita bread in half to create a sandwich and serve immediately.
Photo Courtesy: Pexels
Mughlai Biryani: Layer saffron-infused rice with marinated meat and a creamy egg mixture for a decadent and rich biryani.
For the rice:
2 cups basmati rice
4 cups water
1 tsp saffron threads
1/4 cups warm milk
2 bay leaves
4 green cardamom pods
2 cinnamon sticks
Salt to taste
For the meat:
1 lb boneless chicken, cut into bite-sized pieces.
1/2 cup plain yogurt
2 tbsp ginger-garlic paste
1 tsp red chili powder
1 tsp turmeric powder
Salt to taste
Oil for cooking
For the egg mixture:
4 hard-boiled eggs, sliced
1/4 cup milk
1/4 cup cream
Salt to taste
Rinse the rice thoroughly until the water runs clear. Soak the rice in water for 30 minutes. Drain the water and set aside. In a small bowl, soak the saffron threads in warm milk and set aside. In a large bowl, bring 4 cups of water to a boil. Add the soaked rice, bay leaves, cardamom pods, cinnamon sticks, and salt. Cook the rice in microwave until it is about 75% done, then drain the water and set the rice aside.
In a mixing bowl, combine the chicken pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder and salt. Mix well and marinate for atleast an hour. Add the marinated chicken and microwave until the chicken is browned and cooked through.
In a separate bowl, whisk together the milk, cream and salt. Add the hard-boiled egg slices to the mixture and set aside. Preheat the microwave to 350°F.In a large baking dish, layer the rice, cooked chicken, and egg mixture, repeating until all ingredients are used up. Drizzle the saffron milk over the top layer of rice.  Cover the dish with foil and bake it in microwave for 30 minutes. Remove the foil and bake the dish for another 10-15 minutes or until the top layer of rice is lightly golden. Garnish with fried onions, chopped fresh mint and cilantro. Serve hot and enjoy your delicious Mughlai Biryani!
Photo Courtesy: Pexels
Baklava: A sweet Mediterranean cuisine made of layers of paper-thin phyllo dough, chopped nuts, and honey or syrup.
For the filling:
2 cups chopped walnuts
1/2 cup sugar
1 tsp ground cinnamon
1/4 tsp ground cloves
For the syrup:
1 cup water
1 cup sugar
1/2 cup honey
1 cinnamon stick
1 lemon, juiced
For the pastry:
1 lb phyllo dough
1 cup unsalted butter, melted
Preheat the microwave to 350°F (175°C). Grease a 9×13 inch baking dish with butter or cooking spray. In a mixing bowl, combine the chopped walnuts, sugar, cinnamon and cloves. Lay out the phyllo dough on a clean, flat surface. Cut the dough to fit the size of the baking dish. Brush the baking dish with melted butter. Place a sheet of phyllo dough in the dish and brush it with butter. Repeat with another sheet of phyllo dough and butter. Add a layer of the walnut mixture on top of the phyllo dough. Repeat the layering process with the phyllo dough and butter, adding a layer of the walnut mixture between each layer of phyllo dough, until all the walnut mixture is used up. Top the last layer of walnut mixture with several sheets of phyllo dough, brushing each layer with butter. Cut the baklava into diamond shapes using a sharp knife. Bake the baklava in the pre-heated microwave for 30-40 minutes or until golden brown. While the baklava is baking, prepare the syrup. In a small saucepan, combine the water, sugar, honey, cinnamon stick, and lemon juice. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes. When the baklava is done, remove it from the oven and immediately pour the hot syrup over the top. Allow the baklava to cool and soak up the syrup for several hours before serving.
Photo Courtesy: JW Marriott
Nalli Nihari: Bringing to you from the royal kitchens of the Mughal era, Nalli Nihari is a classic slow cooked mutton curry with freshly pounded spices, shank meat and marrow bones.
2 tablespoons Ghee
2 to 3 cups Chopped onions
Salt to taste
2 tablespoons Whole wheat flour
1 teaspoon thin slices of ginger
½ tablespoon Nihari masala
800 gms Lamb leg
1 teaspoon Garlic paste
½ teaspoon Turmeric powder
1 teaspoon  Coriander powder
1 teaspoon Dry spices
8 to 10 cups Water
Half a lemon
Finely chopped coriander for garnish
Heat a pan and add ghee to it. Fry the thin slices of onion in the pan until they turn brown. Add mutton pieces, dry spices, ginger, garlic paste and salt to taste. Coat the mutton in the spices and sauté well for 5 to 10 minutes. Add the nihari masala and water depending on how thick you want your gravy to be. Mix well, cover and cook for about 4 hours until the meat is tender. Dissolve wheat flour in half a cup of water- ensure that there are no lumps. Slowly add this mixture to the gravy and stir well. Let it simmer for 10 to 15 minutes till the gravy thickens. Add lime juice to taste and garnish well with coriander leaves
Photo Courtesy: Pexels
Hyderabadi Haleem
Ingredients for mutton haleem:
– Wheat – ½ cup
– Chana dal – 1/2 cup
– Masoor dal – 3 tablespoons
– Moong dal – 3 tablespoons
– Urad dal – 3 tablespoons
– Split pigeon peas(toor dal) – 3 tablespoons
– Basmati rice – 3 tablespoons
Cooking dal:
– Turmeric – 4 pinches
– water – 4 glasses
– salt – to taste
Cooking mutton:
– Ghee – 50 g Oil – 30 g
– Onion slices – 2 cups
– Green chillies – 6
– Ginger and garlic paste – 4 tablespoons
– Mutton pieces – 500 g(boneless)
– Cumin powder(jeera) – 1/2 teaspoon
– Coriander powder(dhaniya) – 1/2 teaspoon
– Garam masala – 1 tablespoon
– Turmeric – 3 pinches
– Red chilli powder – 1/2 teaspoon
– Mint leaves – 1 cup
– Coriander leaves – 1 cup
– Water – 3 glasses Toppings:
– Ghee – 1/4 cup
– Cashew nuts(kaju) – 1/2 cup
– Onion slices – 1 cup
Take a bowl add wheat along with all the dals and cover and soak it for at least 2 hours. Once the dals are soaked boil them in water along with salt and turmeric, once cooked mash the daal. Add a cup of onion slices, and 6 green chillies fry for 30 seconds. Add 2 tablespoons of ginger and garlic paste. Add 250 g of boneless mutton pieces (prefer big pieces). Add 1/2 teaspoon of cumin powder and 1/2 teaspoon of coriander powder. Add a tablespoon of garam masala powder and 3 pinches of turmeric. Add 1/2 teaspoon of red chilli powder and fry. Add a cup of mint leaves and a cup of coriander leaves and mix well. Add the required salt and mix well. Pour 3 glasses of water and mix. Cook until the mutton becomes soft. Mash cooked mutton pieces until it mixes in water. Add the mashed dal mixture and mix until a smooth texture is formed. Heat some ghee and fry some cashews in it. Take 1 cup onion slices and fry until golden brown and set aside
Serving instructions:
Take the haleem into a serving bowl. Top with fried onions and cashew nuts. Garnish with lemon wedges, fresh coriander and mint leaves.
Photo Courtesy: American Pistachios
Kesar Pista Phirni
500 ml Full-fat milk
30 g Rice
30 g Sugar
50 g California Pistachios
2 tbsp Saffron Syrup
50 g Caramelised Sugar (for sugar net)
Soak raw rice overnight and the next day make a puree out of it. Boil milk and rice puree in a heavy bottom pan for 20 min on medium heat. Add chopped green pistachios, sugar and saffron syrup in the mixer. Cool down the mixer.
For Plating:
Take the cold phirni mixer and put it on the centre of the serving plate and demould. Garnish with sugar net. Drizzle Roohafza from top.
Photo Courtesy: Pexels
Date Pie
1 cup coarsely chopped raw pistachio kernels
3 cups pitted dates
1 cup oil or unsalted butter
1½ cups unbleached all-purpose flour, sifted
1 teaspoon ground cinnamon
2 teaspoons ground cardamom
½ cup confectioners’ sugar
1 cup ground American pistachios or toasted shredded coconut
In a wide skillet, toast the pistachios over medium heat for 1 to 2 minutes, shaking the skillet back and forth. Set aside and allow to cool. Stuff each date with a few pistachio kernels. Arrange the dates, packed next to each other, in a flat 9-inch pie dish. To make the roux: In a wide, deep skillet, heat the oil over medium heat, add the flour, and fry, stirring constantly for about 15 to 20 minutes until the mixture is a golden caramel color (beware to neither undercook nor overcook the flour). Spread the hot roux over the dates, pack down, and smooth out with the back of a spoon to create an even surface. Meanwhile, in a small bowl, mix together the cinnamon, cardamom, and confectioners’ sugar. Sprinkle evenly over the pie while still warm. Sprinkle the ground pistachios evenly over the surface. Allow to cool thoroughly. Just before serving, cut in small pieces (traditionally diamond shaped). Carefully arrange these on a serving platter or serve on the same plate.
You may also like:
The best Iftar menus in Dubai and Abu Dhabi
Ramadan special menus in Mumbai and Bangalore

Jade Crasto


Receive the latest news

Subscribe To Our Weekly Newsletter