Have you prepared your Eid menu yet? If not then do not fret because we are bringing you some amazing recipes that are perfect for the Eid-ul-Fitr feast.
Rose and Pistachio Firni
A creamy firni flavoured with aromatic rose water and crushed pistachios. This dessert is gorgeously fragrant and very delicious.
• 1 litre milk
• ¼ cup basmati rice
• ½-3/4 cup sugar
• 3 green cardamoms
• 2 tbsp rose water
• Pink food colour (optional)
• 2 tbsp pistachio chopped + extra for garnish
• 2 tbsp heavy cream or evaporated milk (optional)
1. Wash the rice and soak for an hour. Drain most of the water and reserve around 2 tbsp of it. Grind the rice and water. Mix this with around ¼ cup milk.
2. Add the remaining milk to a heavy bottom pan along with ¼ cup water and cardamom and bring to a boil. The water will prevent the milk from burning.
3. Lower the heat and add the pistachios. Stir the rice water and gradually add to the pan, mixing while doing it to avoid any lumps.
4. Then add sugar, mix and simmer till the pudding starts to thicken.
5. Add the rose water and few drops of pink colour. Keep stirring the firni in intervals until it is thick. It might take around 30-40 mins. In the end add your heavy cream.
6. Turn off heat and let the firni come to room temperature. Then pour in your serving dish and refrigerate.
7. Garnish with pistachios and serve cold.
A traditional royal dessert that is made with roasted nuts, creamy sweetened milk and fried bread dipped in a fragrant sugar syrup.
• 500ml full-fat milk
• 3 tbsp sugar
• 1 tbsp kewra water
• 2 green cardamoms
• ½ cup heavy cream
For sugar syrup
• ½ cup water
• ½ cup granulated sugar
• 1 tsp rose water (or few drops rose extract)
For Fried Bread
• 4-5 white bread slices
• ½ cup vegetable oil
• ¼ cup walnuts
• ¼ cup almonds
• ¼ cup pistachios
• 1 tbsp ghee
1. In a pot add 2 tbsp of water and then pour in the milk. The water will prevent the milk from burning. Also add sugar, kewra water and the seeds of green cardamom.
2. Bring the milk to boil and then lower the heat and keep simmering till the quantity of the milk is reduced to half. Keep stirring and scraping the sides of the pot in between. The milk will turn slightly yellow as it reduces.
3. Add heavy cream and let it simmer for 2-3 minutes. Turn off the heat and cool this rabri.
4. Make sugar syrup by bringing sugar, water and rose water to boil. Mix till the sugar has dissolved. Turn off heat and let cool.
5. Using a cutter or a small glass cut circles out of the white bread. Remove the edges of the bread.
6. Heat ½ cup of oil and shallow-fry the bread on both sides till golden. Keep the heat on medium. You can also toast the bread in toaster if you are conscious about calories.
7. Chop all the nuts. Heat ghee in a pan and roast the nuts till they are slightly brown. Cool.
8. Dip the bread in sugar syrup for 4-5 minutes. The more you keep it in the syrup the softer it will become. I prefer it slightly crispy.
9. Now for assembly: in your mini serving pots/glasses add around a tablespoon of nut mixture. Top it with some rabri. Then carefully place 2-3 circles of fried bread. Top with some more nut mixture. Decorate with edible silver leaf and serve.
A fancy whole chicken roast stuffed with boiled eggs, tomatoes, dried plums, mint and coriander. It is braised after being flavoured with a tandoori marinade.
• 1 whole chicken approx. 1-1.5kg
• ¾ cup oil
• 3-4 tbsp yogurt
• 2 hard boiled eggs
• 10-12 dried plums
• 3-4 green/red chilies
• 1 small tomato sliced
• ½ bell pepper chopped (optional)
• 1 small onion sliced and browned
• handful of mint chopped
• handful of coriander chopped
For the marinade
• 1 cup yogurt
• 3 tbsp tandoori spice mix
• 1 tsp red chili flakes
• ¾ tsp salt
• 1 tbsp ginger garlic paste
• ½ tsp paprika powder
• ½ tsp orange colour optional
1. Make deep cuts on the chicken.
2. Mix all the marinade ingredients together and rub it well inside the cuts, in the cavity and all around very well. Leave it to marinate overnight for optimum flavour otherwise at least 3-4 hours.
3. Insert 1 boiled egg into the cavity of the chicken followed by 5-6 dried plums, ½ sliced tomato, 2 chilies, some bell pepper and few leaves of coriander and mint. Close the cavity with toothpicks.
4. With a regular thread or kitchen twine tie the chicken legs together.
5. Heat oil in a big pan. Fry the chicken on medium high heat till golden on all sides. Sprinkle some paprika powder before turning for colour.
6. After around 10 minutes of frying, add the leftover marinade, ½ cup of water and 3-4 tbsp yogurt. Cover the pot and cook on low heat for 40-50 minutes until the chicken is cooked through. Make sure you turn over in between so that the chicken attains even colour.
7. Near the end, in the gravy add brown onions, leftover dried plums, tomatoes, bell pepper, chilies, coriander and mint. Let it cook for another 5 minutes and then put in a serving plate.
8. Decorate with sliced boiled eggs, red onion rings and lemon wedges.
9. Serve with rice or naan and enjoy!
• To simplify the steps and ingredients, you can use a ready-made Tandoori spice mix mixed with yoghurt, salt and chili to marinate the chicken. The food colour is totally optional. It is mainly for presentation.
• For the stuffing, use boiled eggs, tomatoes, dried plums, bell pepper, mint, coriander and chilies.
• For the gravy, use the leftover marinade with some yoghurt. Some people also make a separate gravy from scratch using onions and tomatoes.
• Decorate the chicken with some additional boiled eggs, red onions, lemon wedges and tomato slices.
Tips and tricks
• Make deep cuts on the chicken so that the marinade penetrates inside and leave it overnight. This results in a juicier, more flavourful chicken.
• It is not mandatory to tie the legs but overall the chicken looks better visually if you do.
• You can bake or fry the chicken whatever is more convenient for you. You can also fry the chicken first for colour and then continue baking. Or if you want to use minimum oil then bake and broil it at the end.
• The chicken can take about 40-60 minutes to cook properly. You can check by inserting a knife.
This restaurant style Chicken Handi is very creamy and luscious. It’s a flavour-rich curry which comes together quickly in one pot and is a perfect family meal. Serve it alongside some fluffy naan or plain boiled rice.
• 500 g boneless chicken cut in cubes
• ½ cup oil
• 1 tsp ginger garlic paste
• 2 medium tomatoes halved
• 1 tbsp tomato paste
• 1 tsp chili flakes
• ½ tsp red chili powder
• 1 tsp salt
• ½ tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• ½ tsp white pepper
• ½ tsp black pepper
• ¼ cup yogurt
• 1 tsp coconut powder/flakes
• ¼ cup cooking cream
• 1 tsp dried fenugreek leaves
1. Heat oil and add the chicken on high flame along with ginger garlic paste.
2. Fry till the chicken changes colour then put the halved tomatoes. Lower the heat to medium-low, cover the pan and let the tomatoes steam until you are able to pull off their skin.
3. Then add all the dry spices: chili flakes, red chili powder, white pepper, black pepper, salt, cumin powder and coriander powder. Also add tomato paste and mix.
4. On high heat, let cook till the oil starts to come on top. Then mix in the coconut powder.
5. Stir in yogurt and keeping the heat high wait for the oil to come on top once again.
6. Then finally add the cooking cream and dried fenugreek.
7. Cover the pot and let simmer for 5 mins on low heat.
8. Add to your serving dish and drizzle some extra cream on top. Garnish with sliced ginger, green chilies and fresh coriander. Enjoy with naan, roti or boiled rice!
• You can also use bone-in chicken instead of boneless.
• Skip the coconut powder/flakes if you don't have it.
• Fry chicken in oil on high flame till it changes colour.
• Then cut two tomatoes in half and let them steam in the pot on medium-low heat till you are able to peel off the skin with tongs. Then break the tomatoes with the spoon and mix in with chicken along with tomato paste. Let everything gel together and the oil to come on top.
• Stir in all the dry spices. You can skip the coconut powder if you don't have it.
• Then add the yoghurt and cook it on medium-high flame.
• In the end pour the cooking cream. Let it thicken and add crushed dried fenugreek leaves. They give an amazing flavour to curries.
• Serve this restaurant style chicken handi garnished with extra cream and alongside some garlic naan or plain boiled rice.
A traditional soft and fluffy flatbread -- roghni naan is essentially made with all-purpose flour, yeast, yogurt, milk and egg. It is also brushed with milk, topped with sesame seeds and then baked in the oven till golden and fluffy.
• 2 ½ cups all-purpose flour
• ½ cup whole-wheat flour
• 1 tbsp instant yeast
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp sugar
• 2 tbsp full-fat yogurt
• ¼ cup neutral oil
• ¼ cup milk lukewarm
• 1 egg
• sesame seeds
• milk lukewarm
• unsalted butter melted
1. In a bowl combine all the dough ingredients. Knead into a soft dough with the help of warm water. You can use a machine or hands to knead.
2. Grease a large bowl and put the dough in it. Pat with some oil and cover with a towel or cling.
3. Put the bowl in a warm place and let the dough rise for 2 hours till it doubles in size.
4. Divide the dough into 4 equal portions and make balls.
5. Dust your surface with all-purpose flour and roll out the dough to 20cm big circles.
6. Transfer all the naans onto a baking tray lined with parchment paper. Don't keep the naans too close as they will rise during baking.
7. Brush lukewarm milk on each naan and sprinkle sesame seeds on top.
8. Make indents on the naan with a stick or use your fingers.
9. Put the baking tray into a preheated oven at 240 degrees Celsius for 10-12 minutes.
10. Flip sides at around 8 minutes. Keep an eye on the naans as all ovens work differently. Over-baking can make them hard.
11. Take out when the naans are golden. Immediately brush with melted butter.
12. Keep the naans wrapped in foil or covered in an airtight box till they are ready to be served.
• Make sure your oven is well pre-heated and don't open the oven door except for when you have to flip.