Eid Recipe- 5 Traditional Recipes You Need To Relish For Yourself

From wearing new clothes to exchanging presents and from sprucing up the house to making charity contributions, Eid celebrations encompass several customs. The most important Eid element is the lavish feast prepared and enjoyed by families. Every year, the occasion literally brings to the plate, an assortment of decadent savoury dishes, bursting at the seams with mouthwatering flavours and heavenly aromas.

So, we thought, why not help you get a taste of the scrumptious delicacies Muslims enjoy on the festival of Eid e Milad? Well, here's a round-up of 6 traditional recipes you need to relish for yourself, to understand why we are such fans!

# Seekh Kabab

Ingredients

1.1 pounds (500 grams) ground lamb
1/2 cup finely chopped onion (about 1 medium onion)
1/2 cup fresh coriander, chopped
1 tablespoon unsweetened plain yogurt
2 teaspoons lemon juice
2 teaspoons minced garlic
2 teaspoons minced ginger
1 1/2 teaspoons kosher salt
1 teaspoon garam masala
2 teaspoons finely chopped green chiles, more to taste, optional
Vegetable oil, for the grill
1 large onion, cut into thin rings

Method

- Gather the ingredients.

- Place all seekh kebab ingredients except the oil and onion rings into a large mixing bowl.

- Use your hands or a spoon to mix the ingredients thoroughly until they are well blended. Cover and refrigerate for 2 hours or until the mixture is firm.

- Divide the meat mix into 4 equal portions. Take each portion and form it into a long sausage-like kebab while pressing onto a flat metal skewer.

- Do this until the mix has firmly adhered to the skewer. Use some water on your hands to prevent the meat from sticking to them. Repeat the process with each portion.

- Place skewered kebabs on a platter or small baking sheet. If not cooking right away, cover with cling film and keep refrigerated.

- Heat grill to medium. Grease the grill grates with oil to avoid sticking. Grill the kebabs about 5 minutes per side, using a spatula to carefully turn them, until just cooked through with a crusty exterior.

- The minimum safe temperature for lamb consumption is 145 F—if possible, check with an instant-read thermometer.

- Place the raw onion rings on a serving plate. Transfer the cooked kebabs onto the plate and serve hot.

# Murgh Musallam

Ingredients

2 tablespoon grated ginger
10 flakes garlic (lasoon)(crushed)
Salt To Taste
1 cup curd (dahi) or plain yogurt
1 tablespoon lemon juice
1 kilogram chicken
1 cup long grain rice
3/4th cup shelled peas
6 bay leaves (tej patta)
1 cup ghee
2 large onions (finely chopped)
225 grams tomatoes (peeled & sliced)
2 cups hot water
3 tablespoon chopped coriander (dhania)leaves

Spices

2 teaspoon garam masala powder
1 tablespoon turmeric (haldi) powder
8 cloves (lavang)
6 black peppercorns
1 brown cardamom (elaichi)
1 teaspoon red chilli powder
1 tablespoon roasted coriander (dhania)powder
1 teaspoon cumin (jeera) seeds
1/2 teaspoon saffron (kesar)strands

Method

- Mix three-quarter of garlic (lasoon) with half the ginger, half the garam masala, 1 tablespoon. Salt, 1/3rd of turmeric (haldi), half of curd (dahi) and the lemon juice and mix to paste.

- Make small cuts in the chicken flesh and rub the paste all over and in the cavity.

- Keep aside for 2 hours.

- Half cook the rice with peas, remaining garlic (lasoon), 4 cloves (lavang), peppercorns, 1/2 teaspoon. Salt, brown cardamom (elaichi) and 4 bay leaves (tej patta) and water and use to stuff chicken.

- Heat the ghee in saucepan and fry the chicken until brown all over, being careful not to let the stuffing out.

- Drain the chicken.

- In another pan fry half onions in the remaining ghee with 2 bay leaves (tej patta), remaining cloves (lavang) and green cardamom (elaichi)s, until golden.

- Add the remaining turmeric (haldi) and chilli powder.

- Make a paste grinding together the coriander (dhania)and cumin (jeera) seeds and the remaining onion and grated ginger.

- Cook, stir for 5-10 minutes, until the ghee starts to separate.

- Add the remaining curd (dahi), the tomato and 1/2 teaspoon. salt.

- Add the chicken to the pan and baste with the spice mixture.

- Pour over 300ml/ 11/4 cups of water, cover and cook in a moderately hot oven (200 degree centigrade, 400 degree Fahrenheit, gas mark 6) for 1 hour.

- Steep the saffron (kesar)in the remaining garam masala powder and coriander (dhania)leaves before serving murgh musallam.

# Zarda Pulao

Ingredients

2 tablespoons ghee
4-6 cloves
4 cardamom
1 inch green cardamom
1 cup basmati rice rinsed
¾ - 1 cup sugar
⅛ teaspoon saffron
2 tablespoons warm milk or water, to soak saffron
1 ½ cups water
a pinch saffron food color or turmeric (optional)
2 tablespoons cashews
2 tablespoons sliced almonds
2 tablespoons raisins
2 tablespoons dry coconut

Method

- Soak Saffron (kesar) in warm milk for at-least 20 minutes.

- Saffron releases the color faster on using warm milk and gives a nice yellow color to the dessert.

# Mutton Korma

1 Cinnamon
2 Black Cardamom
4-5 Cloves
3 Tbsp Oil
3 Tbsp Pure Ghee
2-3 Bay Leaves
500 gm Mutton
2 Tbsp Ginger Garlic Paste
1/4 Tsp Turmeric Powder
2 Tbsp Curd
1 Tbsp Kashmiri Chilli Powder
2 Tbsp Coriander Powder
1 Tsp Cumin Powder
1/2 Cup Water
4 Tbsp Curd
10-12 Cashew Nuts
1 Green Chilli
3 Fried Onions
1 Tsp Fennel Seeds
Mace
Nutmeg
3 Cardamom
1 Cup Water
1 Tsp Garam Masala Powder
1/4 Tsp Kewra Essence
Coriander leaves

Method

- Wash mutton well and drain the water.

- Heat ghee in a pressure cooker. Add cinnamon, black cardamoms, green cardamoms, cloves and bayleaf and fry until aromatic.

- Add mutton , ginger garlic paste, salt and turmeric and fry well till colour of mutton changes.

- Add chili powder, coriander powder and cumin powder in 2 tbsp of beaten yoghurt. Mix well and add this in the mutton.

- Mix well and fry for a couple of minutes, add ½ cup water and pressure cook till mutton is tender.

- Meanwhile, grind together fried onions, green chilli, yoghurt and cashew nuts to a fine paste & keep ready.

- Also grind together fennel seeds, nutmeg, mace and green cardamoms to a fine powder and keep ready.

- Open the pressure cooker lid and add 1 cup of water along with point number 6 & 7 ingredients and garam masala powder and kewra essence.

- Mix well, once it starts boiling simmer and cook covered for 7-8 minutes.

- Mutton Korma is ready, finally add fresh coriander and serve hot with roti, naan, parathas and even rice.

# Mutton Kaleji

Ingredients

kaleji (liver) 2kg mutton
onions 2 large (finely chopped)
green chillie 5 (bullet chillie chopped)
fresh ginger 2inch piece (julian cut)
fenugreek leaves (qasuri methi) 3 tbs
fresh coriander (dhania) 1/2 bunch
tomatoes 4 large ( sliced)
thick yogurt 1cup
ginger & garlic paste 2 tbs
black cardamom 2 pieces (moti elaichi)
cinnamon stick (dalchinni) 2 inch 1 piece
cloves 8 pieces (long)
black pepper corns (kali mirch) 10 pieces
cumin seeds (zeera seeds) 1tbs
red chillie powder 1tsp heeped
mix spice powder 1tsp (garam masala powder)
turmeric powder (haldi) 1/2 tsp
salt 1tsp heeped
cumin powder (zeera powder) 1 tbs heeped
coriander powder (dhania powder) 1 tbs heeped
oil or clarified butter (ghee) 1 cup full or as required

Method

- heat clarified butter in a pan & add black pepper corns, cloves,cumin seeds, cinnamon stick & black cardamom , along add the onions & ginger & garlic paste mix well and cook till golden brown on high flame.

- when the onions get golden brown add the liver & once it changes it color cook it on low to medium heat till all the natural moistuer dries. (do not cover it at all, as it gets hard)

- once the liquid dries then add red chillie powder, turmeric powder, cumin powder & coriander powder mix it add the tomatoes and cook it till the curry gets thick and the clarified butter comes on the surface on high flame.

- when the butter comes on the surface add the yogurt & mix it well and cook it again till the butter comes on the surface on medium flame.

- once the yogurt dries and the butter comes on the surface add fenugreek leaves, fresh ginger, green chillies, mix spice powder & salt mix well and cook it for 2 to 3 minutes on high flame & keep stirring.