Eid 2023 Recipes: Eid al-Fitr is one of the most important festivals celebrated by Muslims around the world. This year, depending on the sighting of the moon, this festival will be celebrated from 21st to 23rd Baisakh. It marks the end of the holy month of Ramadan, a period of fasting, prayer and reflection. Eid al-Fitr is a time of joy, feasting, and spending time with loved ones. Eid is a time for family, friends and delicious food. With so many traditional recipes to choose from, it can be difficult to decide what to make. In this article, we have compiled a list of special Eid recipes that you should try to make your celebration even more memorable. From savory dishes to sweet dishes, there is something for everyone to enjoy. (Also Read: Eid-ul-Fitr 2023: Beautiful Shayari to share with your loved ones on Whatsapp and Facebook to wish them Eid Mubarak )
Eid Special Recipes:
1. Royal piece
(Recipe by Chef Ali, Old Delhi)
Ingredients:
4 slices of bread
2 cups of milk
1/2 cup sugar
1/2 tsp cardamom powder
1/2 teaspoon rose water
1/2 cup ghee or oil for frying
A handful of chopped almonds and pistachios
A pinch of saffron thread
Method:
1. First, prepare sugar syrup by heating 1/2 cup sugar in 1/2 cup water in a pan. Cook until the sugar is completely dissolved and the syrup thickens slightly. Add some saffron thread and cardamom powder to the syrup and set aside.
2. Next, cut the bread slices into halves or quarters as desired. Heat ghee or oil in a pan and fry the roti pieces until golden brown on both sides. Drain the excess oil and place the fried bread on a paper towel to remove any remaining oil.
3. In another pan, heat the milk and let it boil. Reduce the heat and simmer the milk for about 10-15 minutes until it thickens slightly. Add sugar syrup, rose water, cardamom powder, and some saffron thread to the milk and mix well.
4. Dip each piece of fried bread in the sweet milk and soak it for a few seconds. Remove the bread and place it on a serving plate. Repeat with all the slices of bread.
5. Pour any remaining sweetened milk over the soaked bread and garnish with chopped almonds and pistachios. You can also sprinkle some saffron threads on top for added taste and aroma.
6. Chill the Shahi Tukada in the fridge for at least 2-3 hours before serving. Serve cold and enjoy your delicious homemade dessert!
2. Delicious Mutton Biryani
(Recipe by Chef Ali, Old Delhi)
Ingredients:
1 kg of mutton, washed and cleaned
500 grams of basmati rice, soaked for 30 minutes
2 large onions, thinly sliced
4 green cardamom pods
2 black cardamom pods
2 cinnamon sticks
6 cloves
2 bay leaves
2 tsp ginger-garlic paste
1 teaspoon cumin powder
1 teaspoon coriander powder
1 tsp red chili powder
1/2 teaspoon turmeric powder
1 cup yogurt
1/2 cup milk
1/2 cup ghee
Salt to taste
Saffron strands (optional)
2 tbsp rose water (optional)
1/4 cup chopped mint leaves
1/4 cup chopped coriander leaves
Directions:
1. In a large pot, heat 1/4 cup ghee and add chopped onion. Fry until golden brown and set aside.
2. In the same pot, add the whole spices (cardamom, cinnamon, cloves and bay leaves) and saute for a minute.
3. Add the mutton, ginger-garlic paste, cumin powder, coriander powder, red chili powder, turmeric powder, and salt. Mix well and cook for 10-15 minutes until the mutton is brown and the masala is fragrant.
4. Add fried onions, curd, chopped mint leaves, and chopped coriander leaves. Mix well and cook for 5-10 minutes.
5. Add enough water to the pot to cook the rice. Bring to a boil and add the soaked rice. Cook the rice until it is 80% done. Drain off any excess water.
6. Preheat oven to 350°F (180°C).
7. In a small pan, heat 1/4 cup milk and add few saffron strands. Let it stand for a few minutes.
8. In a large baking dish, layer the meat and rice alternately, starting and ending with the rice layer. Pour the saffron milk and remaining ghee over the rice. Cover tightly with aluminum foil.
9. Bake in preheated oven for 20-25 minutes.
10. Remove from oven and sprinkle rose water on top (optional).
11. Serve hot with raita and salad.
3. Saffron and Nuts Panna Cotta
(Recipe by Chef Anees Khan, Founder of Star Anise Patisserie, Colaba)
Ingredients:
Milk – 125 grams
Cream – 125 grams
Saffron – 2 pinches
Vanilla beans – 2 pods / Vanilla essence – 1 tsp
Vegetable Gelatin Powder – 1 tsp
Sugar – 4 tbsp
For the garnish:
honey
Chopped dry fruits of your choice
Gold Wark – Optional
Method:
Dissolve 1.1 tsp vegetable gelatin powder in 1 tsp water and separate.
2. Pour the milk, cream and saffron into a saucepan, stirring it constantly over medium heat. Do not let the mixture boil.
3. Add the vanilla pulp from the vanilla pod or mix in the vanilla essence. Reduce heat and continue stirring.
4. Set-aside gelatin mixture and heat or microwave for 30 seconds until melted then add to mixture. Add the sugar and stir the mixture, cook until the mixture thickens, then remove it from the heat.
5. Pour the cooked cream mixture into a bowl of ice to chill it.
6. Pour the mixture into two bowls and refrigerate until set, about 1 hour.
7. Roast your favorite dry fruits and nuts and mix with honey. Garnish it with set mixture. Finish it off with golden varnish for a glossy look.
4. Peanut Chicken Handi
(Recipe by Celebrity Chef Saransh Goila)
Ingredients:
¼ cup almonds, blanched
5 onions, chopped
2.5 tbsp ghee
Half a kilo of chicken on the bone
1 inch cinnamon stick
2 cloves
2 star anise
1 bay leaf
1 tsp ginger and garlic paste
Half a bunch fresh coriander, chopped
2 green chilies, chopped
2 tsp coriander powder
Salt, to taste
Half a cup of beaten curd
½ cup of water
1 tsp ghee (for tadka)
¼ teaspoon asafoetida
¼ teaspoon stone flower powder
Method:
1. Boil the almonds for about 25 minutes.
2. Heat 1.5 tbsp of ghee in a pan, add onion and cook till brown.
3. In a mixer grinder blend together almonds, fried brown onion in a splash of water to make it a paste.
4. Heat ghee in a heavy bottomed pan over medium heat. Add the whole spices to the chicken in 1 tbsp of ghee and cook for 4 to 5 minutes.
5. Add ginger and garlic paste, fresh coriander, green chillies, coriander powder and salt to taste. Mix it together.
6. Add the almond onion paste to the handi and mix.
7. Add the beaten curd while stirring, add water and cook on low flame for 10 minutes or till the ghee separates.
8. While the chicken is cooking, heat a tadka pan with ghee.
9. When it is hot add hing.
10. After the chicken is cooked and the ghee is removed, add the tadka to the handi and finish the dish by sprinkling stone flower powder.
5. Gucci and Badam Yakhni Pulao
(Recipe by Celebrity Chef Saransh Goila)
Ingredients:
No. 15 Gucci mushrooms, washed and soaked in warm water for an hour
3 ½ tablespoons of ghee
1 star anise
½ inch cinnamon stick
1 teaspoon cumin seeds
1 tsp royal cumin seeds
1 teaspoon fennel seeds
2 bay leaves
2 green cardamom pods
1 black cardamom pod
¼ teaspoon asafoetida
3 large onions, chopped
2 tsp ginger garlic green chili paste
1 teaspoon of salt
A few pieces of saffron, soaked in a little warm water.
1 cup basmati rice, soaked
60 gm almonds, slivered (half will be kept in pulao and half will be used for garnish)
Method:
1. Heat 2 tbsp ghee in a pan. Add star anise, cinnamon stick, cumin, royal cumin, bay leaf, green cardamom, black cardamom, hind and fennel seeds.
2. Once fragrant, add onion, salt and cook until caramelized.
3. Add wet and dry ghee. (Do not throw away the mushroom after removing it)
4. Cook well for about 3 to 5 minutes.
5. Add soaked basmati rice and cook for 2 to 3 minutes.
6. Add the mushroom water (about 2 cups) to the rice along with the soaked saffron.
7. Before covering the pot add ghee, almonds to the left and cover the pot.
8. Cook on medium flame for about 15 minutes.
9. Garnish with slivered peanuts and serve hot.