Feasting at home this Eid-Al-Fitr

by Tanishaa Saxena
After Ramadan, the monthlong fasting, when the moon wanes to a thin crescent, comes Eid-al-Fitr, the feast. The traditional greeting is “Eid Mubarak,” which translates into “blessing of the feast.” This year however it’s not the usual feast it usually is. While you cannot go out to visit relatives, collecting Eidi and hop around favourite food corners, there’s no reason why you cannot celebrate the festivities with the same zeal.

From plates brimming with juicy, meaty starters to pots overflowing with slow-cooked rice and smoky kebabs and some really divine desserts. Candymag has jotted down the recipes for you gaaizz!

Haleem

[Ingredients for Haleem Recipe]
• Boneless Mutton 1/2 inch cubes 500 grams
• Broken wheat (dalia/lapsi) 1/2 cup
• Split Bengal gram (chana dal) 1 tablespoon
• Split black gram skinless (dhuli urad dal) 1 tablespoon
• Split green gram skinless (dhuli moong dal) 1 tablespoon
• Yogurt 1 cup
• Salt to taste
• Green chilli paste 1 tablespoon
• Ginger-garlic paste 1 tablespoon
• Caraway seeds (shahi jeera) 1 teaspoon
• Black peppercorns 7-8
• Deep fried onions 1 cup + for decoration
• Garam masala powder 1 teaspoon
• Mutton stock 6 cups
• Fresh mint leaves 10-12 + 1 sprigs
• Fresh coriander leaves 2 tablespoons
• Pure ghee 1/4 cup
• Lemon wedges for garnishing

Method

Step 1

Soak the broken wheat in 2 cups of water for 3-4 hours. Soak all the dals separately in 2 cups of water for 3-4 hours. Drain the broken wheat and the dals.

Step 2

Mix mutton with yogurt and salt in a bowl and set aside to marinate for ½ hour. Put the broken wheat and the dals in a deep non-stick pan, mix well and cook for a few minutes.

Step 3

Add a little water if required. Add the marinated mutton and mix well. Add green chilli paste, ginger-garlic paste, caraway seeds, black peppercorns, ½ cup deep-fried onions, garam masala powder and mutton stock and mix well.

Step 4

Add mint and coriander leaves. Mix well, cover and cook for 40-45 minutes. Uncover and remove the cooked mutton cubes and keep them in a bowl.

Step 5

Blend the rest of the mixture directly in the pan with the help of a hand blender, while it is still cooking. Stir well and add ghee and mix.

Step 6

Add the cooked mutton cubes and remaining fried onions and mix well. Serve hot garnished with fried onions and lemon wedges and a mint sprig.

Smoky Kebabs

[Ingredients]
1 cup plain yogurt
1/4 cup lemon juice from 2 lemons
3 tablespoons extra-virgin olive oil
1 tablespoon finely grated peeled fresh ginger
1 tablespoon kosher salt
2 teaspoons smoked paprika
2 teaspoons hot paprika
2 teaspoons freshly minced garlic (about 2 medium cloves)
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
2 pounds skinless, boneless chicken thighs cut into 1 1/2-inch cube

Method

Step 1

Whisk together yogurt, lemon juice, oil, ginger, salt, smoked paprika, hot paprika, garlic, black pepper, cumin, and cayenne pepper in a medium bowl. Place chicken in a large resealable plastic bag. Pour in marinade and seal bag, removing as much air as possible. Place in refrigerator and marinate for 4 to 8 hours.

Step 2

Thread chicken tightly onto skewers.

Step 3

Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over the entire surface of the coal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill skewers until well browned on all sides and center of chicken registers between 160-165°F on an instant-read thermometer, 3-4 minutes per side. Transfer skewers to a platter and let’s rest for 5 minutes. Serve instantly.

Mutton Biryani

[Ingredients]
2 cup basmati rice
1 kilograms mutton
2 green cardamom
1/2 cup fresh cream
1/2 cup ghee
4 red chilli
1 bay leaf
2 teaspoon cumin
1 tablespoon ginger paste
1 tablespoon garlic paste
1/2 cup cashews
1/2 cup raisins
1 teaspoon garam masala powder
1/4 cup milk
2 dashes saffron
1 cinnamon stick
(For Marination)
1 cup yoghurt (curd)
1 teaspoon cumin powder
1/2 cup mustard oil
salt as required
1 teaspoon turmeric
1 teaspoon coriander powder
1/4 teaspoon powdered star anise
1 teaspoon red chilli powder
(For Garnishing)
1 cup thinly sliced onion
1 teaspoon chopped coriander leaves
1 teaspoon chopped mint leaves
1 teaspoon kasoori methi powder

Method

Step 1

Wash the mutton

Begin with washing the mutton pieces and drain the excess water. Make sure you squeeze out the excess water and prick the meat using a fork, this will help in better absorption of the marinade.

Step 2

Marinate the mutton

Now, add all the marination ingredients to it. Rub well with your fingers so that the marination spreads evenly. Ideally, you should leave this meat in the refrigerator overnight. If you have sudden guests coming, then marinate and keep aside for 1-2 hours.

Step 3

Boil the rice and heat ghee in a Pan

Meanwhile, parboil the rice and keep it aside after spreading on a plate. If you overcook your rice, it will turn sticky when mixed with the mutton. Dissolve the saffron in ¼ cup milk and set aside. Heat some ghee in a pan and fry the cashews and the raisins.

Step 4

Fry Onions

Slice the onions and fry them in the same ghee. Reserve half of the onions and keep them aside. Remove the mutton from the refrigerator and allow it to come down to room temperature. This step is important for the proper cooking of the meat. Heat ghee in a deep bottomed vessel. It should have a tight-fitting lid. You can also use a pressure cooker with the whistle removed.

Step 5

Cook the marinated Meat

Once the ghee is sufficiently hot, add the whole spices-cinnamon, bay leaf, cardamoms and cumin. Allow them to splutter. Add whole red chillies and marinate the mutton pieces. Add the onions, ginger and garlic paste and cook covered till the mutton is tender.

Step 6

Layer the rice and Mutton

Now add garam masala and roast the mutton till the entire water is absorbed and oil separates from it. Remove the mutton from the pan. In the same pan add a layer of cooked rice, followed by a layer of mutton and then again a layer of rice. Between each layer, sprinkle some dry fruits.

Step 7

Let the biryani cook for 10-15 Minutes

The topmost layer should be of rice. Now add the Kesar milk and cream. Pour this evenly over the rice. Cover the lid and cook on low flame for 10-12 minutes.

Step 8

Garnish & Serve

Remove from flame and garnish with onions, mint, kasoori methi, coriander and serve hot with raita. Make sure you try this recipe, rate it and let us know how it turned out to be.

Sheer Khorma

[Ingredients]
1 1/2 l – Skimmed milk
1 tbsp – Olive oil
100 g – Whole-wheat vermicelli
A few – Toasted saffron strands
2 tbsp – Sunflower seeds (charoli/chironji)
1/2 tsp – Green cardamom powder
A pinch – Nutmeg grated
6 tsp – Sugar substitute sucralose
3-4 – Almonds blanched and slivered
3-4 – Pistachios blanched and slivered

Method

Step 1

Boil the milk until it has reduced in volume by roughly a quarter.

Step 2

Heat the olive oil in a kadai, then add the vermicelli, stirring gently. Stir in the reduced milk.

Step 3

Add the saffron, sunflower seeds, cardamom powder and nutmeg, and cook for about five minutes.
Step 4
Stir in the sugar substitute and nuts, taste for sweetness and serve immediately.

Krachel Sweet Rolls

[Ingredients]
Half cup flours
Half cup sugars
1 cup warm milk
2 teaspoons anise seeds
2 eggs (lightly beaten)
One or Half teaspoons salt
Half cup butter (can be melted or soft)
1 tablespoon yeast
egg wash (1 egg beaten + 1 tablespoon milk)
2 tablespoons orange flower water
1 tablespoon golden sesame seeds (for sprinkling above the rolls)

Method

Step 1

Beforehand, dissolve the yeast in 2-3 tablespoons of warm water and leave it aside.

Step 2

Take a large mixing bowl. Add flour, salt, sugar, anise seeds, eggs, butter, orange flower water, yeast and milk. Prepare a sticky and soft dough.

Step 3

If the dough is too sticky, add some flour. If it is too hard, add a bit of warm milk or water.

Step 4

Knead the dough until it’s smooth and somewhat sticky.

Step 5

Transfer the dough into an oiled bowl and turn it just to cover it with a bit of oil.

Step 6

Cover the bowl with a kitchen towel and leave it for approx. an hour until it becomes soft and spongy.

Step 7

Remove the kitchen towel. Make 12-15 evenly shaped balls out of it and allow it to rest for some minutes.

Step 8

Again, flatten the dough balls, put it in a bowl, cover it with a kitchen towel and leave it for the next 1 hour or until it becomes puffy.

Step 9

Preheat the oven to 230 C. Brush the sides and tops of the rolls with an egg wash. Sprinkle sesame seeds on the rolls.

Step 10

Bake the Krachel Rolls for approx. 15 to 20 minutes, or until it becomes rich golden brown. Take it out of the oven and allow it to cool. Serve.