Eid-ul-Fitr is also known as Meethi Eid and millions of Muslim families around the world invite friends and relatives over to their houses on the day of Eid to indulge in delicious food and drinks. For some people who host parties on this particular day, the day before can be hectic, as Eid feasts have elaborate dishes and desserts.
Here are some of our best Eid recipes, handpicked especially for you and Make your Eid special one. Eid Mubarak in advance.
- LACHHA SEVIYAN
- SEEKH KEBABS
Ingredients of Seekh Kebab |
How to Make Seekh Kebabs |
|
Mutton (keema, minced) |
150 grams |
Take a bowl and mix together the mutton mince and the chicken mince. Mix them with your hands. Add ginger-garlic paste to it along with onion paste, red chilli powder, coriander powder, cumin powder, powdered pepper, dried mango powder, saunth, oil, cashew paste and cream. Mix nicely. Add besan (chickpea flour) and egg yolk to bind. Mix well. Add salt to taste. Mix. Cover and keep in the fridge for 1 hour. Skewer the kebabs onto oiled skewers and grill or roast till the outside is nicely browned. Baste frequently with oil while grilling. Once the kebabs are cooked, remove to a serving platter and garnish with onion rings, fresh coriander leaves and lemon wedges. |
Chicken (minced) |
100 grams |
|
Ginger-garlic paste |
2 tsp |
|
Onion Paste |
1 tsp |
|
Red chilli powder |
1 tsp |
|
Coriander powder |
1 tsp |
|
Cumin powder |
1 tsp |
|
Pepper, powdered |
3/4 tsp |
|
Dried mango powder |
1 tsp |
|
Saunth (dry ginger powder) |
1/4 tsp |
|
Oil |
2 tsp |
|
Cashew paste |
1 1/2 |
|
Cream |
1 1/2 tbsp |
|
Besan |
2 tbsp |
|
Egg yolk |
1 Egg |
|
salt |
To Taste |
|
Coriander leaves or garnishing |
– |
- MUTTON BHUNA GHOST
Ingredients of |
How to Make |
|
Raw papaya paste |
3 Tbsp |
Take the mutton pieces and rub raw papaya paste and keep aside. Now take a pot, add ghee and cook ginger-garlic paste. Now Add brown onions and sauté for 1-2 minutes. Then add tomatoes and all the powder spices. Mix well and add mutton. Cook mutton for 12-15 minutes till little dry. Then add all the whole spices, whole green chillies and khatta dahi alongside. Cook again for 10 minutes, then add 3 cups water and allow to steam for 30 minutes. Remove lid and dry out excess water on high flame. Now add milk and mix well. Once meat is tender, dish is ready. Serve with Rice and Enjoy. |
gram Ghee |
150 grams |
|
Ginger-garlic paste |
4 tbsp |
|
Brown onions |
200 grams |
|
Tomatoes |
6 |
|
Nutmeg powder |
1/4 tsp |
|
Turmeric powder |
2 tsp |
|
Red chilli powder |
2 tbsp |
|
Salt |
to taste |
|
Mutton leg (boneless cubes) |
1 kg |
|
Bay leaves |
2 |
|
Cinnamon sticks |
2 |
|
Black cardamom |
3 |
|
Cloves |
3-4 |
|
Cumin seeds |
2 tsp |
|
Green chillies |
4 |
|
Khatta dahi |
2 |
|
Milk |
1 cup |
|
Basmati rice |
300 grams |
|
Cumin seeds (zeera) |
1/2 tsp |
|
Salt |
to taste |
Eid is all about celebrating with your friends, family and neighbors. Cook up a feast and spread the joy, there’s no better time than festivals to do so.