Haleem, a variety of kebabs and curries, biryani, and so many many sweets! Just the thought of an Eid feast is enough to set us drooling. But if the thought of cooking an Eid feast sounds intimidating, you’re in the right place. Today, we’re sharing a few recipes that will ensure you can get an Eid feast ready without stressing about it too much, even if you’re a first timer!
Take a look at these recipes – a mix of traditional and not-so-traditional recipes that will nonetheless ensure you have a delicious spread on the table for Eid.
CHICKEN POCKETS
| Prep Time | 45 minutes |
| Cook Time | 15 minutes |
| Servings |
people
|
Ingredients
For Marination:
- 2 cups Boneless Chicken
- 1/2 Lemon
- 1/2 tsp Salt & Pepper
- 1/2 tsp turmeric powder
- 1 tsp red chilli powder
- 1/2 tsp Chaat masala powder
- 1 tbsp curd
- 1 tbsp oil
- 1 tsp ginger garlic paste
- 1/2 cup Coriander leaves (Torn)
- 1/2 cup Mint leaves (Torn)
- green chillies (To taste)
For Pockets:
- 1/2 cup All-purpose flour dough (Kneaded with a little salt)
For Mini Omelettes:
- 2 Eggs
- 1/2 tsp Salt & Pepper
- 1/4 tsp turmeric powder
- 1/4 tsp red chilli powder
- 1 tbsp oil
- 1 cup Processed cheese (Grated)
Ingredients
For Marination:
For Pockets:
For Mini Omelettes:
|
|
Instructions
- Mix all the marination ingredients in a large bowl and let it sit for 30 mins.
- Break the eggs in a small bowl and season with salt, pepper, turmeric, and red chilli powder. Whisk the eggs to mix well.
- Heat one tbsp of oil and fry the chicken mix for 7 minutes until the water dries out.
- In another pan, add a tsp of oil and pour the omelette mix in bits to make medley sized omelettes. Remove them from the pan once done.
- Roll small balls of the all-purpose flour mix to make poori-sized pockets.
- Place a mini omelette on the poori. Top with a tablespoon of cooked chicken mixture and sprinkle grated processed cheese.
- Brush a little water on the edges and fold it on all four sides to make a snug rectangular pocket.
- In a pan, pour a tbsp of oil and shallow fry the pockets till golden brown.
Serving Suggestions:
- Let the pockets rest for a few minutes before serving.
- Serve with ketchup and julienned carrots, cucumber, and onions.
LAMB KEBABS
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Servings |
people
|
Ingredients
- 250 g Lamb mince
- 75 g Paneer (grated)
- 1 tbsp Lemon Juice
- 1 tbsp Corn flour
- 1 egg (whisked)
- 1 tsp Cumin Powder
- 1 tsp red chilli powder
- 1 tsp Paprika powder (optional)
- 1 tsp White pepper powder
- 2 tbsp Cooking oil
- 10 Cashew nuts (optional)
- 25 g ginger
- 4 green chillies
- 25 g garlic
- 1 bunch Fresh green coriander leaves (chopped)
- 1 onion (finely chopped)
- 1 Tomato (finely chopped)
- 1 tbsp butter (melted for basting)
- 1 tsp Chaat masala (optional)
- Salt - to taste
For Garam Masala:
- 1 pinch Cardamom powder
- 1 pinch Cinnamon powder
- 1 pinch Cloves powder
- 1 pinch Nutmeg powder
- 1 pinch Fennel seed powder
Ingredients
For Garam Masala:
|
|
Instructions
- Bring the lamb mince to room temperature and add egg, cumin powder, red chilli powder, paprika, white pepper, salt and oil. Mix well and set aside for 15 minutes.
- Grind ginger, chillies, garlic, coriander/cilantro leaves, onion, tomato, paneer, cashews, and garam masala powder with the lemon juice.
- Mix this paste well with mutton paste. Divide into equal portions and shape into balls. You may adjust the consistency with the corn flour.
- Wet your palms and gently press the balls into small disks. Roast them on a tawa, making sure you baste them occasionally.
- You could also grill them in a preheated oven at 180℃ for 15 minutes until golden brown, basting occasionally with butter/oil.
Serving Suggestion:
- Let the kebabs rest for a few minutes before serving.
- Sprinkle some chaat masala and serve hot on a bed of brown roasted onions and tomatoes, along with tomato sauce or any chutney of your choice.
EASY CHICKEN CURRY
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
people
|
Ingredients
- 1 tbsp vegetable oil
- 1 large brown onion (sliced)
- 600 g chicken breast or thigh fillets (chopped)
- 2 cloves garlic (crushed)
- 2 tbsp curry powder
- 1 tbsp ginger (finely grated)
- 400 g can crushed tomatoes
- cup ½light thickened cream
- salt (to taste)
- Coriander leaves (chopped)
- Roasted cashews (roughly chopped)
Ingredients
|
|
Instructions
- Heat oil in a large nonstick frying pan over medium heat. Add onion and cook for 5 minutes, stirring occasionally. Increase heat, add chicken and cook for 5 minutes, until brown. Add garlic and curry powder and cook, stirring for 1 minute longer.
- Add ginger, tomatoes and cream. Simmer for 10 minutes or until chicken is cooked through, stirring occasionally. Season with salt.
- Garnish with coriander and roasted cashews.
Serving Suggestion:
- Let the curry rest for a few minutes before serving.
- Serve with rice and cucumber.
BHUNA GOSHT
| Prep Time | 20 minutes |
| Cook Time | 50 minutes |
| Servings |
people
|
Ingredients
Ingredients required to cook Bhuna Gosht:
- 750 g lamb curry cut
- 6 large onions (sliced)
- cup ½garlic cloves
- 4 inches ginger (sliced)
- 3/4 cup thick curd
- 2.5 tbsp coriander powder
- 2 tsp Red Chili Powder
- 1/2 tsp turmeric powder
- 1.5 tsp salt
- 1/2 cup Cooking oil
- 4 - 5 tbsp ghee
- 2 - 3 tbsp fresh coriander (chopped)
Whole Spices:
- 6 - 7 dried red chillies
- 2 bay leaf
- 1.2 inches Cinnamon
- 1 tsp mace
- 1 tsp jeera
- 5 - 6 cloves
- 5 - 6 black pepper
- 5 green cardamom
- 2 - 3 big cardamom
- 1/2 tsp Nutmeg (crushed)
Ingredients
Ingredients required to cook Bhuna Gosht:
Whole Spices:
|
|
Instructions
Simple steps to cook Bhuna Gosht:
- Heat oil in a large wok and add whole spices and let them crackle. Add whole garlic pods and ginger slices and saute them till golden. Add sliced onions and fry till they are soft and translucent. Once the onions are soft, add the mutton and mix well.
- Add thick curd and salt and let it cook on high flame till curd starts to release water from the sides. Cover the wok with the lid, lower the heat and let it cook till mutton is soft and tender.
- When the mutton is cooked, add coriander powder, turmeric, red chili powder and mix together. Turn the flames high and start frying everything till oil starts leaving from sides. Keep adding ghee while frying.
- Once the ghee/oil starts oozing out from the sides , check salt again and adjust if required. Slowly the mutton will start to thicken and turn deep brown in color. Turn off the gas and garnish the Bhuna Gosht with lots of coriander.
Serving Suggestions:
- Let the Bhuna Gosht rest for a few minutes before serving.
- Serve hot with Rumali roti and raita.
PURANI DILLI GOSHT KORMA
| Prep Time | 10 minutes |
| Cook Time | 50 minutes |
| Servings |
people
|
Ingredients
- 750 g Goat shoulder - curry cut
- 250 g goat mince
- 3 tbsp ghee
- 1 medium onion (minced)
- 4 cloves garlic (minced)
- 2 pieces ginger (1-inch each, minced)
- 3 green cardamom pods
- 1 black cardamom pod
- 6 black peppercorns
- 2 tsp Garam masala powder
- 1 tsp turmeric powder
- 1 tsp red chilli powder (or to taste)
- 1.25 tsp salt (or to taste)
- 5-6 Tomatoes (finely chopped)
- ginger (julienned for garnish)
Ingredients
|
|
Instructions
- Heat ghee in a large heavy kadhai or wok over high heat. Add minced onions and fry till translucent. Add ginger paste and garlic and fry till brown. Stir well to ensure that the masala does not burn.
- Add green cardamoms, black cardamom, black peppercorns, cloves, and garam masala, and give it a good stir. The kadhai should be smoking hot.
- Quickly slide in minced mutton, stir, and add mutton pieces. Stir to mix evenly with the onion masala. Sprinkle in turmeric, red chilli powder and salt. Cook till mince and mutton have darkened in color, about 20 minutes.
- Transfer the mixture to a pressure cooker and place on high heat. Add chopped tomatoes, continuing to stir well for 2-3 minutes. Add water to cover, bring to boil, then seal it with the pressure cooker lid. After whistle, turn down the heat and cook for about 15 minutes. Remove from heat and let it cool till the pressure has subsided before opening the cooker.
- If the consistency of the curry is too thin, return uncovered pressure cooker to stove and cook for another 5-10 minutes. The curry should have a consistency of medium thick gravy. Check seasoning and add salt if needed.
Serving Suggestion:
- Allow the korma to rest for a few minutes before serving.
- Garnish with ginger juliennes and serve with naan or lacchha parathas.
Are you ready for Eid? Order specialty cuts of the freshest meats in town, and cook up a delicious feast. Eid Mubarak!