Eid is the greatest muslim festival and What is an Eid without a good Eid recipe? Eid means delicious Eid dishes and of course beef is the meat of choice for Eid.A number of tasty Eid dishes can be prepared with beef like the beef balls, beef kebabs, beef rolls, beef biriyani, beef stew and many more. Shahi mutton Biriyanis, rice dishes, Afghani korma, meatballs followed by the sweet gulab jamuns are often an Eid-ul-Adha favorite recipe among the Muslims. Another popular Eid-ul-Adha menu is the Ummah mix.
In India, Muslims comprise of the second largest community, after the Hindus. Thus, Id ul Fitr is celebrated with great zeal and gusto, in the country. Some most popular Eid recipes are as follow:
Badami Gosht
Badami Gosht is an extremely liked dish, on the occasion of Eid ul Fitr as well as otherwise. It is a spicy non-vegetarian dish, prepared especially to celebrate this festival of Id with food. It smells heavenly and is extremely luscious in taste, thus loved by everyone.
Badam Phirni
Badam Phirni is a sweet dish cooked on the festival of Eid ul Fitr. Though phirni is loved by all, it can be a real treat for those who love milk and milk products. Desserts are the pick of every festive meal and Badam Phirni has a smooth, rich and creamy taste, to live up to the flavor of the special occasion of Eid.
Nawabi Biryani
Nawabi Biryani is a special dish made on the occasion of Eid ul Fitr. It is a non-vegetarian dish which is made by using liberal amount of raisins, and is called ‘Nawabi’ Biryani precisely for this reason. Its ingredients are easily available in the market, and it is also easy to cook.
some more are :
Chicken Makhani
Chicken Mughlai
Chicken Pepper
Chicken Tikka
Cocktail Kheer
Indian Keema
Kathi Kebab
Kofta Curry
Lamb kebab
Malai Kofta
Mrouziya
Mutton Gravy
Mutton Pepper Fry
Phirni
Seekh Kabab
Sewai
Sohan Halwa
Tabuli
Haleem
Haleem is a dish that is very popular amongst the Muslim community of North India, Pakistan and Persia. It is especially prepared in the Muslim countries during Ramadan and Moharram months and relished by the community members. In general, Haleem is sold as a snack in the markets and also cooked at Muslim weddings, as a starter.
Mutton Korma
Mutton Korma is a rich and spicy meat curry. It’s a delicious non-vegetarian dish and is popularly prepared on the occasion of Eid ul Fitr. Mutton Korma is unique in taste and is popular throughout the Muslim World. In India, Mutton Korma is equally popular among all the non-vegetarians, Muslims or not.
Seviyan
Seviyan is a sweet dish that is made from vermicelli and milk. It is not only cooked on the special occasion of Eid ul Fitr, but also taken as a dessert after a normal, everyday meal. It is equally popular among Hindus and Muslims in India. It has a rich sweet taste and can be very easily cooked with the least effort.
Sheer Korma
Sheer korma is a traditional festive breakfast of the Muslims. Sheer, literally means sweetened milk, while Korma is made of dried dates. Sheer Korma is cooked as a dessert at the time of celebrations. It is served to the family on the morning of Eid and to all the guests who visit the house on the festival of Eid.
Sufi Malpua
Sufi Malpua is a sweet dish made from milk, maida (flour) and sooji (rava). Widely popular amongst the Muslim community around the world, the dish is especially made on the festive occasion of Eid ul Fitr and served to family and friends. One of the many dishes cooked on the time of festivities, it is popular across parts of India, irrespective of what religion one practices.
Here are some good Eid recipes.
Biryani
Ingredients
500 gms Basmati Rice (long grained rice).
1kg Mutton (cut into small pieces).
2 tsp. Garam Masala.(mixed spices)
6 Red chilies.
2 Dalchini (Cinnamon Sticks)
2 pieces Elaichi.(cardamom)
3 Green chilies.
7 Cashew nuts.
Onions (A handful, sliced fine and fried till crisp)
5 Lavang (Cloves)
6 Kothmir, (chopped Fresh coriander)
1 small bunch Pudina (mint leaves) chopped.
Ginger Garlic paste.
3 tsp. Saffron. (dissolved in � cup milk)
Curd beaten 1 cup.
Juice of 2 Limes.
4 boiled eggs. Ghee /Oil 5 tbsp.
Salt to taste.
Method
The chillies and the cashew nuts needs to be ground into a fine paste. Mix the mutton pieces with the ginger-garlic paste and beaten curd and Keep aside. Fry the chili paste in 4 tablespoons clarified milk or oil. To this add the mutton, � of the fried onion, 1tsp garam masala(mixed spices) and salt to taste. When the clarified milk separates from the mixture, add one and a half cups warm water and pressure cook till tender. Fry the whole spices in 1 tbsp. clarified milk/oil in a wide-mouthed vessel. Add the rice and fry a little, add green chilies and salt to taste and enough water for the rice to cook. When the rice is cooked, spread it on a plate and remove the spices . Make a mixture of the chopped Kothmir, mint, mixed spices and fried onion and keep aside. Smear the inside of another wide-mouthed and thick bottomed vessel with clarified milk. Spread a layer of rice in it and cover it with half the mutton. Sprinkle half of the Pudina mixture* and juice of a lime. Put a layer of rice followed by a mutton layer and finish with a final layer of rice. Sprinkle the rice with saffron milk and some clarified milk. Cover tightly and cook for twenty minutes over slow fire. Serve hot.
Shikampuri Kebab
Ingredients
Mutton pieces (from the leg) 1/2 kg,
Chana dal (split gram)1/3 cup,
Green chillies, whole 3-4 or to taste,
Ginger-garlic paste 1 tablespoon,
Chilli powder 2 teaspoons or to taste,
Black cardamom 4,
Bay leaves 4,
Cinnamon sticks 4,
Cloves 6,
Salt to taste,
Yoghurt 1/2 cup,
Garam masala (mixed spices) powder 1-1/2 teaspoons,
Green chillies, finely chopped 2-3,
Fresh coriander leaves, finely chopped 1/3 cup,
Fresh mint leaves, finely chopped 2 tablespoons,
Fresh cream or hung yoghurt 1/2 kg,
Lime juice 3 or 4 tablespoons,
Eggs, lightly beaten 2,
Oil or ghee(clarified milk) to fry.
Method
Place cream or hung yoghurt in the refrigerator overnight or until firm. Put the meat along with the spices ,covered with water, into a pot. Boil until the meat is tender and make sure that all the water has evaporated. Remove from the pot and discard the chillies and whole spices. The meat needs to be ground into a fine paste without adding water. Add the yoghurt, garam masala(mixed spices) powder, coriander leaves, mint leaves and lime juice to the ground meat and mix well. Divide the meat mixture into equal parts. Take a portion of the paste and roll it into a ball between your palms. Flatten slightly and make an indentation in the centre of the meat which is to be filled with a spoonful of the cream or yoghurt.Fold the ground paste over to seal. All the kebabs are to be made in this way and dipped in beaten egg. Shake off any excess .They are to be fried in hot clarified milk or oil until the color changes into a golden brown.
Beef Pie Recipe
Ingredients
1 pound ground beef
5 potatoes, diced
1 small onion, diced
1 cup cheddar cheese, shredded
1 can creamed corn
Butter
Pepper
Salt
Method
Boil potatoes until they become tender.Drain and mash them. Add salt and pepper to taste. Preheat the oven to 350F. Add
ground beef and onion to skillet until the color of the beef changes to brown. Drain, and then transfer to casserole dish and
spread evenly. Spread the canned corn on top of the beef and potatoes over corn. Spread cheese and butter over potatoes.
Bake for 30 minutes.
Haleem
Ingredients
250 gms Mutton.
1 cup Wheat soaked overnight, drained, pounded & husked.
A handful of channa dal(split gram), soaked for 1/2 hour.
A handful of moong dal(green gram), soaked for 1/2 hour.
A handful of masoor dal(red lentils), soaked for 1/2 hour.
1 tsp coriander powder.
2 tsp Ginger-garlic paste.
4 tbsp Ghee(clarified milk)
1 tsp Chili powder.
1/2 tsp turmeric.
2 Onions, sliced and fried crisp.
Salt to taste.
Method
Heat 6-8 cups of water in a wide-mouthed heavy bottomed vessel. Put in the drained gram, wheat and mutton along with the ginger garlic paste, coriander powder, turmeric, red chili powder and salt when the water starts to boil. Cook over medium fire till the mutton is tender. Then mash the mutton and add the crushed fried onion to this mixture. Heat the clarified milk and pour it over the Haleem. Sprinkle lemon-juice before serving it hot.
Cucumber and Yogurt Raita
Ingredients:
2 medium sized cucumbers
2 teaspoons salt
2 pints natural yogurt
Chopped fresh mint
Freshly ground black pepper
Method:
Peel the skin of fresh young cucumbers and grate them. Mix with the yogurt and add the salt, pepper, and mint. Serve.
Korma
Ingredients:
3 tablespoons of Corn oil
1 chicken cut into pieces
1 teaspoon garam masala
1/2 teaspoon chili powder
2 green chilies
3 large tomatoes
2 large red onions
2 teaspoons ginger paste
2 teaspoons garlic paste
5 black peppercorns
2 black cardamom pods
2 teaspoons salt
2 tablespoons half and half
2 tablespoons natural yogurt
1 teaspoon lemon juice.
Method:
The oil needs to be heated in a large heavy bottomed pan. Saut� the finely sliced onions until the color changes to golden brown. Add the ginger, garlic, chili, mixed spices, salt, cardamom, and peppercorns and mix well. Chop the tomatoes, and add them to the mixture. Stir well for two to three minutes. Add the chicken and fry on high heat and coat the chicken mixture with the spices. Reduce heat to low and cover. Let the chicken cook for 25 minutes. Add yogurt, lemon juice and chilies.
Let cook on low heat for another 20 minutes. Serve.
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