Eid Recipes

Eid Special Recipes

By Dr FARZANA BEGUM

Shahi Tukda with Apricot Syrup

Ingredients

Bread slices- 3 pcs

Clarified Ghee – for frying

Milk-500 ml.

Powdered Almond-2 tbsp

Sugar- 2 tbsp.

Cardamom powder- ¼ tsp

Apricot (whole dried)- 8

Sugar-100 gms

Saffron-few strands

Water

Pistachio and almonds- 10-12

A few Rose petals for garnishing

Method

Trim the edges of three bread slices. Brush generously with clarified butter and bake in oven till light brown. Keep aside. Make rabri by boiling and reducing milk. Add sugar, powered almond, cardamom powder and sliced nuts. The rabri is ready, cool and keep aside.

For the apricot syrup, stone the apricots and soak in warm water overnight until soft.  Strain the water and cook the apricots in water and half of the saffron strands, add sugar until the syrup thickens. Cool.

 Soak the bread piece with the apricot syrup and keep aside the apricots.

 Place a slice of the baked bread, layer with rabri, another piece of bread slice and then rabri. Finally place the third piece of bread slice, top it with rabri, apricots and garnish with pista, almond slices, the remaining saffron strands and dried rose petals.

Mitha Pulau or Zarda Pulau

Ingredients

Basmati rice- 2 cup

Sugar-1 1/2 cup

Ghee (Clarified butter)- 6 tbsp

Saffron strands /yellow food colour

Pistachio- 50 gms (Sliced)

Raisins- 50 gms

Almond- 50 gms (sliced)

Silver foil – to garnish

Cardamom, Clove and Cinnamon- 1 tbsp.

Bay leaves- 4-5

Water – 1 Cup

Method

Wash the rice and keep aside. Soak the saffron strand in water few minutes.  In a pressure cooker pour the clarified butter, Add the cardamom, clove, cinnamon and bay leaves. Add the rice. Fry for a few minutes, add water (the level of the water should be around ½ inch above the rice level) and the saffron strands and water. In case there is no saffron, a few drops of yellow colour can be added to the rice at this stage. Close the lid and put off the flame after one whistle.  When cool, open the lid and put again over fire and add the sugar. Cook till the sugar melts. Add the dry fruits.

Serve in a dish, garnish with sliced dry fruits and silver foil.

Mutton Korma

 Ingredients

Mutton with bones – 400 gms  

½ cup Hung Curd 

Cream – 2 tbsp

Clarified Butter- 3 tbsp 

Clove- 4-6 

Cinnamon- 1 inch 

Black Peppercorns- 6-8 

Green Cardamom- 3-4 

Black Cardamom- 1

Bay leaf- 2

Star Anise- 1

3 tsp Ginger Garlic Green Chilli Paste

Coriander Powder1 tsp 

Kashmiri Red Chilli Powder-2 tsp 

Cumin Powder-1/2 tsp 

Salt to taste

Cashew Nuts – 10-12 (grind to a paste)

Browned Onion -½ cup 

Nutmeg powder- ¼ tsp

Mace powder- ¼ tsp

 For garnishing – whole dry chilli, sliced ginger, almond, dry kasuri methi leaves.

Method

Marinate the mutton in yogurt and cream for 1 hour.

Heat ghee in a pressure cooker. Add the whole dry spices, then add mutton pieces and fry on high heat for 8-10 minutes. Add ginger garlic paste and fry for 3-4 minutes. Now add coriander powder, red chilli powder, cumin powder and salt and fry for 3-4 minutes. Add 1 cup of water and pressure cook until mutton is cooked well. Remove the cooker from heat and let the pressure release. Add more water if required. Add the Brown onion and let it simmer for a while. Add the cashew paste and cream nutmeg and mace powder. Temper with whole dry chilli and garnish with sliced ginger, almond and dry kasuri methi leaves.

Farzana Begum is a food enthusiast. She is passionate about food and sometimes her apartment kitchen becomes too small to handle her cooking. She loves travelling, collecting local ingredients and spices. She is eclectic in her choice and collects recipes from different cultures.  She believes that good food never fails to win someone’s heart. She keeps posting recipes on the Facebook page @LIJcooking. The https://www.facebook.com/lijcooking/page grew out of her and her husband’s taste and love for fine cooking. Professionally, she is an anthropologist and holds a doctorate in the said subject. She works as a Research Officer in the Directorate of Assam Institute of Research for Tribal and Scheduled Castes, Guwahati. A certified Trainer from the Department of Personnel Training, Government of India, she conducts training courses in institutions across India. She has a number of research papers, book chapters, bulletins and popular articles in English to her credit. You can reach her at farzanabegum.ghy@gmail.com