One of the most celebrated festivals for Muslims all over the world, Eid ul-Fitr marks the end of Ramadan. Eid ul-Fitr means "The festival of breaking of fast". The day begins and continues with prayers at stated intervals, all throughout the day. Eid ul-Fitr is the first day of the Shawwal month. According to the sighting of the crescent moon, its date is decided. In India, people start celebrations for Eid from the previous night itself. Known as Chand Raat, people are seen shopping in the night markets and there's a lot of excitement for the festival. On this day, a lot of sweets are prepared hence Eid ul-Fitr is also called the Sweet Festival.
Some mouth-watering recipes that are made in households on the occasion of Eid ul-Fitr are -
The celebration of Eid is incomplete without Sewai being made at every household on this auspicious occasion. This Indian dessert is made with Vermicelli. It is cooked in milk and dry fruits. It doesn't need a lot of ingredients and is very delicious.
Add some butter to a pan and fry the sewai or vermicelli. To it, add almonds, raisins and cashew nuts and fry together. Boil some milk in another pan and add to it some green cardamoms and sugar. Once the sewai is fried, add it to the pan with milk and garnish it with some saffron, in the end. Towards the end, add some extra milk so that the dish gets a bit loosened up. It is to be served hot. Laccha Sewai is one of the most simple yet delectable Indian desserts, put together using very less ingredients.
For a dinner party, Seekh Kebabs are the perfect appetizers. These kebabs are made from chicken meat and served with some mint chutney.
Mix together minced chicken and mixed mutton, with your hands. This causes it to mix perfectly. To this mixture, add red chilli powder, ginger-garlic paste, coriander powder, onion paste, cumin powder, dried mango powder, powdered pepper, cashew paste, saunth, some oil and some cream. If you want the texture of the kebabs to be course, then you can add chopped onions instead of onion paste. Mix all the ingredients together. To bind this mixture properly, add some chickpea flour (besan) and egg yolk. This will hold the mixture properly. Now add some salt as per your taste and after mixing, cover the bowl and refrigerate it for an hour.
Take some skewers, oil them and skewer the kebabs onto these. The kebabs need to be roasted or grilled until turned brown. While grilling, the kebabs need to be oiled constantly to preserve the moisture. Once cooked, serve the kebabs onto a serving platter and garnish with onion rings, lemon wedges and some fresh coriander leaves.
Get the party started with these Seekh kebabs!
Mutton Bhuna Gosht
Cubes of mutton are cooked with milk, yoghurt and spices, known as Mutton Bhuna Gosht. It is served as a main course dish, along with Jeera Rice.
Raw papaya paste is rubbed on the pieces of mutton and then these are kept aside. Take a brass pot and to it add some ghee. Then, some ginger-garlic paste is added to the ghee and sauteed. After that, add some brown onions and saute for a minute or two. Add some tomatoes and powder spices and mix well, and lastly, add the mutton pieces. It should be cooked until it gets a little dry. After ten to fifteen minutes of cooking, add the whole spices, khatta dahi and whole green chillies to the mix. After cooking for ten minutes, add three cups of water and then let it steam for about half an hour.
Take off the lid, after thirty minutes and let the excess water dry out. Now, add milk to the mixture and wait until the meat is tender. Serve the dish with jeera rice, which can be made by steaming rice with salt and cumin seeds.
This mutton delicacy is to-die-for!
This delicious chicken biryani is a Hyderabadi delicacy. To prepare it, smear the pieces of chicken with ginger-garlic paste. Set the pieces aside for marinating for an hour. Meanwhile, slice some onions and fry those in a pan until they turn light brown. Once the onions cool down, crush them. To a three fourth of these onions, add some curd, cinnamon, cardamom, green chilli paste, red chilli powder, coriander leaves, shahi zeera, clove, mint leaves, saffron water and some salt to taste. Mix this with the chicken pieces and set it aside for an hour.
Once the rice is cooked, layer it in a heavy-bottomed vessel. Over the layer, add some ghee, lime juice, some saffron colour and the remaining crushed onions. On top of this, add the marinated chicken and top it with the remaining semi-cooked rice. Lastly, aromatic water which is prepared with salt, clove, cinnamon, cardamom, coriander leaves and mint leaves in water, is added on the top and the lid is covered for the biryani to cook. To garnish, use coriander and mint leaves. Your Nawabi Chicken Biryani is ready to be served!
After a month of fasting, these delicious recipes are to be relished on the occasion of Eid ul-Fitr!