Festivals Of India - Eid-ul-Fitr


EID-UL-FITR

	Eid ul-Fitr or Id-Ul-Fitr ), often abbreviated as simply Eid, is a Muslim holiday that marks the end of Ramadan, the month of fasting. Fitr means "to break the fast" and therefore symbolizes the breaking of the fasting period. Worshippers greet and embrace each other in a spirit of peace and love after the congregational prayer. After the special prayers, festivities and merriment are commonly observed with visits to the homes of relatives and friends to thank God for all blessings. For Muslims, Eid ul-Fitr is a joyous occasion with important religious significance, celebrating of the achievement of enhanced piety. It is a day of forgiveness, moral victory, peace of congregation, fellowship, brotherhood and unity. For more information Click here

	List of recipes available
	Aachari Gosht Badami Gosht Badam Kheer Bharuchi Dal Chicken Jhalfrezi Chicken Shashlik	Dry Mutton Dum Pukht Ginger Chicken Harissa Kathi Kebab Murgh Do Piaza


AACHARI GOSHT

	Preparation Time :		50 minutes

	Serves :		6

	Ingredients :
	Mutton – 1 kg Yoghurt – 1 kg Kalonji, nigella seeds – 2 tbsp Onions – 4-5 Ghee/Oil – 4-5 tbsp	Turmeric Powder – a pinch Cumin Seeds – 1 tsp Salt - to taste Red Chili Powder - to taste Fresh Coriander - to garnish
	Method :
	Cut onion in slices. Heat oil in a pan. Add cumin seeds and let them crackle. Add the onion and fry until light brown. Put in yogurt and meat and let it simmer till meat becomes tender. Put in salt, kalonji, chili, and turmeric powder. Cook for sometime on high flame. Garnish with fresh coriander. Serve hot with rice or paratha.
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BADAMI GOSHT
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	Preparation Time :		50 minutes

	Serves :		6

	Ingredients :
	Lean Lamb cubed – 1 ½ lb Ground Almond – ½ cup Coconut milk – 1 ½ cup Yogurt – 1 ¼ cup Onion chopped – 1 large Garlic cloves - 6 Ginger peeled, chopped – 1 ½” Dried Red Chilies - 2	Oil – 5 tbsp Cinnamon sticks - 2 Cardamom Seeds – 1 tbsp Garlic, crushed – 2 cloves Saffron threads – 1 tsp soaked in 2 tbsp boiling water Chili Powder – ½ tsp Salt – 1 tsp
	Method :
	Grind almonds with enough water to form a thick paste and keep aside. Heat oil in a heavy saucepan. Add cinnamon, cloves, cardamom and fry for 1 minute. Add onion and stir fry till soft, stirring occasionally. Mix in garlic and ginger and fry for 3 minutes, stirring frequently. Mix in lamb cubes and fry until brown for about 5 minutes. Whip yogurt, saffron mixture, salt and chili powder and mix in to lamb cubes. Stir fry for 5 minutes. Add the almond paste, and whole chilies to lamb cubes; stir well to coat the lamb pieces evenly with the gravy. Simmer (boil slowly at low temperature) for 5 minutes over low heat. Mix in coconut milk, lower the flame, cover and simmer (boil slowly at low temperature) for 35-40 minutes or until lamb is cooked thoroughly. Uncover the pan, and cook for the last 10 minutes and transfer to a slightly heated up dish and serve hot.
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BADAM KHEER (ALMOND KHEER)

	Preparation Time :		45minutes

	Serves :		4

	Ingredients :
	Almonds – 1 cup Milk – 6 cups Sugar – 1 cup	Saffron Powder – a pinch Saffron – ½ tsp
	Method :
	Soak almonds in a cup of hot water for about an hour. Soak the saffron in cold milk and keep aside. Peel off the skin of almonds and make fine paste. Use milk for making pasting instead of using water. Measure the quantity of almond paste. Take same amount of sugar. Cook the almond paste for about 5 to 10 minutes stirring it continuously. Add the remaining sugar and keep stirring the mixture. Pour the remaining milk and boil it for about 15 minutes. Add the soaked saffron. Badam Kheer is ready to serve.
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BHARUCHI DAL

	Preparation Time :		50 minutes

	Serves :		4

	Ingredients :
	Horse gram Dal (Urad Dal) – 500 gm Onion - 2 Turmeric Powder – 1 tsp Ginger Paste – 1 tbsp Garlic Paste – 1 tbsp Chili Paste – 1 tbsp Red Chili Powder – 1 tsp Cumin Seeds – 1 tsp Garam Masala – 1 tsp Tomatoes - 3	For Tempering: Cloves - 5 Cinnamon Stick – 1 inch Cardamom – 5-6 Mace – ½ tsp Cumin Seeds – 1 tsp Fresh Fenugreek leaves (finely chopped) – 2 tbsp Oil or Ghee – ¼ cup
	Method :
	Dice one onion into small squares and slice the other onions thinly. Put the dal and diced onion in a pressure cooker. Cook until tender. Heat oil in a pan and fry the onion until light brown, mix in cloves, cardamom, cinnamon, mace and whole cumin seeds and fry for 1 minute. Then mix in fenugreek leaves and fry for 1-2 minutes. Mix in cut tomatoes and all other ingredients except garam masala to the onion mixture. Fry this for 8-10 minutes or until the oil begins to separate. Mix in dal to it and mix well with a wooden spoon. Cover with a lid, lower the heat and stir fry for 5-8 minutes or until the masala is well blended. Mash some of the lentil with a wooden spoon against the side of the pan to thicken the sauce. Mix in garam masala and spice up to taste with salt. Serve hot with roti or rice.
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CHICKEN JALFREZI

	Preparation Time :		60 minutes

	Serves :		4

	Ingredients :
	Garlic, chopped – 2 Cloves Skinless Chicken Thigh Fillets, cut in half – 750 gms Turmeric Powder – 3 tsp Onion, finely grated - 1 Red Chili powder – 1 tsp Salt – 1 tsp Tomatoes, chopped – 500 gms	Ghee – 30 gms Cumin Powder – 3 tsp Coriander Powder – 3 tsp Fresh Ginger, grated – 2 tbsp Fresh Coriander Leaves, roughly chopped – 30 gms Oil - for cooking
	Method :
	Heat about 2 tbsp oil in a deep frying pan and fry the onion and garlic for 2 minutes over high flame. Mix in the chicken, turmeric, chili powder and salt. Fry gently for 5-10 minutes or until golden brown. Turn the chicken frequently. Mix in the tomatoes, cover and cook over medium heat up for 20 minutes stirring at regular intervals. Uncover and simmer (boil slowly at low temperature) for 10 minutes to let all the excess liquid evaporate and to thicken the sauce. Mix in the ghee or oil, cumin powder, coriander powder, ginger and fresh coriander and simmer (boil slowly at low temperature) for 5-7 minutes or until the fat separates out from the thick sauce. Serve the chicken pieces with the sauce.
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CHICKEN SHASHLIK

	Preparation Time :		55 minutes

	Serves :		6

	Ingredients :
	Boneless Chicken Breast – 500 gms Capsicum - 2 Onions – 2 medium Tomatoes – 2 medium	Lemon Juice – ¼ cup Salt – ½ tsp Black Pepper – 1 tsp Soya Sauce – 1 tbsp Oil - for deep frying
	Method :
	Cut chicken into 1 " pieces. Put in a round dish with the lemon juice, salt, black pepper and soya sauce. Mix well, cover and leave to marinate for 2-3 hours. Cut the onion, capsicum, and tomatoes into small cubes. Skew chicken and vegetables closely on bamboo skewers. Heat up oil in a big size frying pan. Fry skewers for 8-10 minutes or until chicken begin to change its color and the vegetables are soft. Take off from oil and put it on absorbent paper or you can grill the chicken over hot charcoal. Decorate with lemon pieces and mint leaves. Serve with hot with mint chutney.
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DRY MUTTON

	Preparation Time :		50 minutes

	Serves :		4

	Ingredients :
	Mutton – 500 gms Garlic – 10 cloves Curd - 1 cup Mustard Oil – 1 cup Garam Masala Powder – 1 tbsp	Turmeric Powder – 1 tsp Bay Leaves - 2 Ginger – 1” piece Salt - to taste
	Method :
	Beat the curd. Marinate mutton pieces in 1 tbsp of oil with turmeric, salt and curd for about 2 hours. Mince the garlic and grate the ginger. Heat oil in a pan. Add ginger, garlic and bay leaves. Fry for a minute. Add marinated mutton pieces. Make the flame low and cook for nearly half an hour until the mutton pieces become tender. Mix garam masala and stir properly. When the mutton turns tender and almost dry, remove it from the flame. Dry Mutton is ready.
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DUM PUKHT

	Preparation Time :		60 minutes

	Serves :		4

	Ingredients :
	For marination: Green Cardamoms - 2-3 Cumin Seeds - 1 tsp Garlic - 2 pods Black Cardamom - 1 Coriander Leaves - 1/2 cup Green Chilies - 1-6 Cloves - 4 Ginger - 1" piece Black Pepper Corns - 6 Mint Leaves - 1/4 cup Onion -1/2	Water- 3 cups Curd - 1 cup Wheat Flour - 1/2 cup Salt - to taste Oil - 2 tbsp Mutton - 1/2 kg
	Method :
	Mix thoroughly mutton, curd and salt and keep aside In a mixer grind the marinate till it forms a fine paste. Mix the paste with the marinated mutton. Put in freezer for 6-8 hours. Knead a soft dough with the flour and keep covered. Heat up oil in a thick-bottomed pan. Mix in marinated mutton and stir fry on a slow flame for 10 minutes or till the oil starts separating. Mix in the water. Cover the pot with a lid. Seal with kneaded flour and stir fry for 45 minutes on a slow flame or till steam comes out of cracks in the flour. Cut off the flour and serve with naan.
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GINGER CHICKEN

	Preparation Time :		35 minutes

	Serves :		6

	Ingredients :
	Boneless Chicken Breast, cut into small cubes - 1 kg Tomatoes, chopped - 3 medium Yogurt, whisked - 3 tbsp Ginger, cut into thin strips - 3 tbsp Turmeric Powder - 1/4 tsp Oil -1/2 cup Lemon Juice - 1 tbsp Onion, thinly sliced - 1 small	Fresh Coriander Leaves - 3 tbsp Chili Powder - 1 1/2 tsp Garlic Paste - 1 tbsp Garam Masala - 1 tsp Chat Masala - 1 tsp Coriander Powder - 1 tsp Salt - 1 1/2 tsp Ginger Paste - 1 tbsp Green Chilies, thinly sliced - 2-4
	Method :
	Heat up oil in a thick bottomed pan over medium heat. Add the onions and stir fry until soft or for about 2 minutes. Mix in ginger and garlic, stir fry about 2 minutes. Stirring constantly. (mix in little water if the mixture sticks to the bottom of the pan). Mix in chicken and fry until the water from chicken is evaporated, about 5 minutes. Mix in chili powder, turmeric, salt and coriander powder. Fry 1 minute, then mix in tomatoes and stirring constantly, fry the mixture for about 5 minutes, or tomatoes are reduced to a pulp. Mix in yogurt and fry for few more minutes, stirring constantly, about 4 minutes. mix in a little water, if necessary, to avoid the mixture from sticking to the bottom of the pan. Keep frying until the oil begins to separate. Add lemon juice, ginger, chat masala, garam masala, coriander leaves and green chilies. Stir once, cover and stir fry for 3 minutes over low heat. Serve hot.
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HARISSA

	Preparation Time :		75 minutes

	Serves :		4

	Ingredients :
	Meat - 1 kg Mutton Stock - 5 cup Wheat - 1/2 kg Onion, sliced - 2 medium Tomato Puree - 2 cups Green Chilies - 10	Ghee- 1/2 cup Garlic Paste - 1 tsp Ginger Paste - 1 tsp Black Pepper - 1/2 tsp Red Chili Powder - 1 tsp Salt - to taste
	Method :
	Soak the wheat in water for seven to eight hours. In a wide pan mix in wheat, salt and 1 1/2 liter water and stir fry it on medium flame till tender. Take another pan, mix in meat, salt, whole green chilies, ginger, garlic paste, red chili powder, black pepper powder and tomato puree and stir fry it till soft. When the meat is soft then use a chopper to obtain haleem like consistency. Then mix in soft wheat, stock and stir fry the mixture till it is thick. Heat oil in a pan and fry the onions till golden brown, pour out it on the harissa. Serve it with lime, cut green chilies, cut ginger and garam masala powder.
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KATHI KEBAB

	Preparation Time :		45 minutes

	Serves :		6

	Ingredients :
	Lamb - 500 gms Paste of: Cumin Powder - 1 tsp Chili Powder - 1 tsp Lemon Juice - 1/2 tsp Garlic - 5 flakes	Coriander Powder - 1 1/2 tsp Pepper - 1/2 tsp Ginger Powder - 1/2 tsp Cooking oil - 1 tbsp Salt - to taste
	Method :
	Chop the lamb into square pieces. Rub the ground paste all over the surface and marinate for about 4 to 5 hours. Smear the lamb pieces with little oil and put it through skewer. Grill the pieces on a hot oven. Keep turning them occasionally. Brush more oil if necessary. Kathi Kabab is ready to serve.
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MURGH DO PIAZA

	Preparation Time :		60 minutes

CHICKEN SHASHLIK

DRY MUTTON

DUM PUKHT

GINGER CHICKEN

HARISSA

KATHI KEBAB

MURGH DO PIAZA