The grand EID feast
Plan an elaborate meal for family and friends this Eid Al-Fitr with a great starter, biriyani, side dish and the quintessential sheer khurma
By : migrator
Update: 2016-07-02 14:09 GMT
Chennai
CHILGOZA KESARI MURG TIKKA
A good kebab or tikka can actually make or break your Eid feast. Starting out on a great note is important. A good appetiser sets the tone for a great meal. Try out this delicious tikka recipe at home and impress everyone!
Ingredients:
Chicken leg, boneless cubes: 400 gm
Pine nuts flakes: 10 gm
Fine chopped pine nuts: 12 gm
Saffron string: 8
Cardamom powder: 5 gm
Ginger garlic paste: 20 gm
Lemon juice: 15 ml
Salt: to taste
Amul cheese: 60 gm
Chopped Green chilly: 15 gms
Cashew nut paste: 30 gm
Melted butter: 20ml
Black salt: to taste
Method:
- Wash the chicken pieces, dry them and keep it ready for marinating.
- For first marination: Marinate the chicken with ginger garlic paste, lemon juice and salt.
- For second marination: Mash the cheese, cream, salt, chopped pine nuts, cardamom powder, black salt, cashew nut, chopped green chilly and soaked saffron.
- Mix the pre-marinated chicken pieces with the second marination.
- Once the chicken is marinated, then skewer it on the sheekh, cook it in the hot clay oven for 10 minutes, then rest it for 5 minutes and then again cook it for 20 minutes.
- After cooking, apply melted butter, soaked saffron and add pine nut flakes on the chicken and serve hot with the mint chutney , laccha onion and lemon wedges.
Recipe: Mohamed Siddiq, Executive Chef, Taj Club House
MUTTON BIRYANI
Family, relatives and friends greet each other by going to each other’s houses to wish and rejoice over a grand feast which comprises biriyani, raita, chicken and mutton side dishes and an array of different sweets. Each and every region, city and state have their own version of biryani all over the world. This recipe is one of the most common recipes for all festivals, functions weddings among the Tamil Muslims for a very long time.
Ingredients:
Mutton: 1.25 kg
Zeeraga Samba Rice / Small Grain Raw rice: 1 kg
Onions (Medium): 6, sliced finely.
Country Tomatoes: 3-4, chopped roughly
Green Chillies: 8 (whole)
Ginger-garlic paste: 200 gm
Curd: 1 cup
Coriander Leaves: 1 handful, finely chopped
Mint Leaves: 1 handful, finely chopped
Lemon: 1
Chilli powder: 2 ½ tbsp
Whole spices cloves: 10
Green cardamom: 4
Cinnamon, 1 inch stick: 3-4
Ghee: 100 gm
Oil: 150 gm
Salt: to taste
Water
Method:
- Soak the rice for a minimum of 15-20 mins.
- Keep a deep bottomed vessel on a medium flame gas.
- Pour in the ghee and oil and add in the whole spices and fry a bit.
- Sauté the onions till golden, and add in the ginger-garlic paste and keep sautéing till the raw smell goes. Make sure it doesn’t stick to the bottom.
- Add in the chilli powder and fry a bit. Now add in the thoroughly washed mutton pieces and roast well in the masala.
- Add in the tomatoes, coriander and mint leaves, green chillies, curd and salt and let it cook well until the mutton has cooked thoroughly.
- If cooking in a cooker, let the mutton cook for 4-5 whistles and let the cooker rest well before adding the rice.
- Now added in the water (1:2 proportion) into the biriyani gravy and let it come to a rolling boil and add in the soaked rice. Give it a good slow stir, squeeze in the lemon juice and check for salt. Let the rice cook until 3/4th done or until no water remains.
- Now put the gas to a low flame and cover the vessel with a slightly damp cloth and place the lid with a weight on top.
- Let it cook on dum for a good 15-20 mins. Just check once in-between to see if the rice is cooked and grains are separate.
- Once fully done switch off the flame let it rest for another 15-20 mins. Serve hot with onion raitha.
Recipe: Famitha Yusuff, Owner at Fam’s Cake Art
MUTTON PEPPER CURRY
Biryani is the star of an Eid feast. But it needs to be accompanied with the right side dish. Although, these days many prefer kebabs and appetisers over a gravy dish. But nevertheless, one should keep a nice chicken or mutton gravy dish ready for all those who love a traditional meal. Here is an easy-to-make mutton pepper curry that will spice up things quite a bit!
Ingredients:
Mutton: 250 gm
Ginger-garlic paste: 1 tsp
Peppercorns: 1 tbsp
Garam masala: 1 cloves and 1 cinnamon
Jeera: ½ tsp
Onion: 1
Tomato: 1 (small)
Green chili: 1
Turmeric powder: ¼ tsp
Coriander leaves: A handful
Curry leaves: few
Water: 1 cup
Coconut Oil: 3-4 tbsp
Method:
- Grind onion, tomato, peppercorns, jeera, garam masala, green chili and coriander leaves to a fine paste.
- Now, in a pressure cooker pour coconut oil and fry the mutton pieces adding ginger-garlic paste, turmeric powder and salt.
- Next, add the ground masala and fry well for a couple of minutes.
- Then add a cup of water and pressure cook for 15 – 20 minutes.
- Once pressure cooked, stir in the curry leaves.
- Garnish with coriander leaves and serve hot.
Recipe: Aasiya Hasham & Khyrunissa Azeem, Cook Town
SHEER KHURMA
No Eid feast can be complete without a sheer khurma . The vermicelli pudding prepared with loads of dry fruits is one of the most looked forward part of the feast. This special dish is served on the morning of Eid day in the family after the Eid prayer as breakfast, and throughout the day to all the visiting guests.
Ingredients:
Milk: 2 litre
Roasted vermicelli: 50 gm
Sugar: 100 gm
Kewda water: 10 ml
Rose water: 10 ml
Almonds:20 gm
Pistachio: 10 gm
Charoli nuts (Chironji): 5 gm
Saffron: 0.5 gm
Ghee: 20 ml
Method:
- Heat milk in a thick bottom utensil and allow it to simmer till it becomes thick.
- In a separate pan heat ghee, saute the roasted vermicelli and set aside.
- Now add the vermicelli to the simmering milk followed by the sugar.
- Add the kewda water and rose water to it.
- Combine the chopped almonds, pistachio and charoli nuts to the milk mixture.
- Sprinkle saffron and cook till the aroma and colour of the saffron is visible.
Recipe: Sujan Mukherjee, Executive Chef, Taj Coromandel
Visit news.dtnext.in to explore our interactive epaper!
Download the DT Next app for more exciting features!
Click here for iOS
Click here for Android