As the holy month of Ramadan comes to an end, it’s time to prepare for Eid! Get your family and friends together and throw them a feast that they can never forget! Here are some mouth-watering recipes to help you make your Eid celebrations extra special.
Who doesn’t love some flavor-packed Chicken Manchurian! It’s easy to make and can impress almost anyone instantly!
1. Boiled Chicken
3. Chilli sauce
4. Refined flour
6. Chopped ginger
7. Chopped capsicum
9. Chicken stock
10. Spring onions
How to make:
1. Take the boiled chicken pieces in a bowl. Add 1/2 teaspoon of salt, chili sauce and mix well.
2. Take refined flour in a small bowl. Add water and make a smooth paste. Add a little salt and mix well.
3. Heat 1 small bowl oil in a kadhai. Mix the chicken pieces in the flour paste and deep fry till brown. Remove on absorbent paper on a plate.
4. Heat oil in another pan. Add the chopped garlic, chopped ginger, chopped onion and sauté well. Add vinegar, soya sauce, chilli sauce, chopped capsicum, salt to taste, ajinomoto and mix well.
5. Add the chicken stock and mix.
6. Take corn flour in another small bowl. Add a little water and mix to a smooth paste before adding to the pan. Add the fried chicken pieces and cook till thick.
7. Garnish with chopped spring onions.
Fancy yourself a sweet treat? Then this mouth-watering Zarda recipe is here to save the day!
1. 2 cups Rice, soaked
2. 1/2 tsp Food colour dissolved in water
3. 1 Bay leaf
4. Saffron strands, few
5. 4 Green Cardamom
6. 4 Cloves.
7. Orange peel
8. Ghee/ Clarified Butter
9. 100 gm Mawa, crumbled
10. Mixed Dry Fruits, chopped
11. 2 cups Sugar
13. For the garnishing: Mini Gulab jamuns, Dry fruits, Cherries
How to make:
1. Heat water in a large pan/ handi. Add food color, bay leaf, 2 green cardamom, 2 cloves and orange peel and bring the water to boil.
2. Drain the soaked rice and add to the boiling water. Cook the rice till it’s almost done. Drain and keep aside.
3. In another vessel, heat ghee, add 2 green cardamom, 2 cloves, sugar and 1 cup of water. Cook till the sugar dissolves completely and is of desired consistency.
4. Discard the orange peel, bay leaf from the drained rice and add to the sugar syrup. Mix well.
5. Add murabba, dry fruits, mawa and mix well. Place the pan on a thick tawa/griddle, cover and cook on dum for 10 more minutes.
6. Check if the rice is completely cooked and the sugar syrup is absorbed. Serve garnished with mini gulab jamuns, dry fruits and cherries.
Every feast is incomplete without some flavourful Biriyani and this Keema Biryani recipe is too good to be true!
1. 500 gms of rice
2. 1 cup of almonds
3. 15-20 raisins
4. 1 cup of yogurt
5. 2 tbsp of desi ghee
6. 1 cup of sliced onions
7. 1 tbsp of garlic paste
8. 1/2 tbsp of ginger paste
9. 2 tsp of coriander powder
10. 1 tsp of red chilli powder
11. 1/2 kg of lamb keema
12. 1 glass of milk
How to make:
1. Wash and soak rice in water for some time.
2. Blanch almonds in water, peel and cut them into small pieces. Chop raisins finely.
3. For the Garam Masala: Dry roast cumin seeds, coriander seeds, green cardamom, cinnamon, mace, black peppercorns, cloves and black cardamom. Cool and grind to a fine powder.
4. Heat desi ghee in a pan, add sliced onions and cook on low heat.
5. Whisk yogurt, garlic paste, ginger paste, coriander powder and red chilli powder and add it to the onions. Cook for two minutes before adding the lamb keema and then sauté. Add salt and garam masala. Cook for sometime.
6. Add 2 cups of water and allow it to simmer. Transfer the keema to another pan. Add milk, butter, chopped almonds and raisins.
7. In another pan, take sufficient water, to this add rose water and salt and stir. While it comes to a boil, add the rice and let it cook. (Make sure the rice is not fully cooked).
8. In a biriyani handi, layer half the keema jhol, then layer half the rice. Add some mint leaves and sliced ginger. Then, put the rest of the jhol on top and then top it up with more rice.
9. Cover it with a silver foil and allow it to cook. Serve hot.
There are only a few things in the world that can match the satisfaction of having some delicious Mutton Korma! So, here’s an easy to follow recipe to make amazing Korma every single time!
1. 500 gm mutton, washed
2. 2 onions, sliced
3. 2 big green chillies
4. Whole masala : Green cardamom, remove seeds, Black cardamom (remove seeds), Black peppercorn, Mace, Cloves, Bay leaves, Oil, Paste of ginger, garlic and coriander leaves, Salt, Red chilli powder, Garam masala powder, Yogurt, a little pure ghee, 2 tomatoes( finely chopped), Coriander leaves (chopped).
How to make:
1. Heat oil in a cooker. Add the green chillies, onions and sauté till golden brown. Then add the bay leaf.
2. Pound the whole masalas a little coarsely with a mortar and pestle and add it to the onions and sauté well.
3. Add the ginger-garlic-coriander paste and mix well. Sauté nicely till oil comes out.
4. Add the mutton, salt, a little red chilly powder and mix well. Increase heat to high and sauté nicely with the mutton.
5. Reduce heat to low, cover and cook for 10-15 minutes till dry. Increase heat to high and sauté till dry.
6. Add 5 teaspoons yogurt and mix well. Cover and sauté for some time on high heat till cooked and dry.
7. Add the finely chopped tomatoes and mix well. Cover and cook on a low flame for 5-10 minutes.
8. Add 2 teaspoons garam masala and mix well. Increase heat to high, add 1-1 1/2 glass water and mix well. Add pure ghee and mix well.
9. Add chopped coriander leaves, mix, cover and pressure cook for 4-5 whistles.
10. Once done, open the cooker and serve in a bowl. Garnish with coriander leaves.
A dessert is a must after every delicious feast and what’s better than a classic recipe rich with cinnamon and khubani!
1. 3/4 cup sugar
2. 1 inch cinnamon stick
3. 2 cups dry apricots (khubani)
4. Rose syrup
5. 1/4 cup fresh malai
How to make:
1. Soak apricots in three cups of water overnight. Deseed them. Crack open the seeds and remove kernels.
2. Heat little water in a wok, add sugar and cook, stirring continuously, until the sugar dissolves.
3. Add cinnamon stick, dry apricots and cook on low heat for about 8 to 10 minutes or until apricots gets soft but not mushy. Remove from heat and cool slightly.
4. Add rose syrup and mix. Transfer into the serving glass. Garnish with fresh malai and apricot kernels. Serve.