Eid-Ul-Fitr Recipes

Eid-Ul-Fitr Food Items: The occasion of Eid-ul-fitr is incomplete without the famous and known Eid-Ul-Fitr dishes, which Muslims cook on the Eid day. Females cook all the Eid dishes in bulk as many friends and relatives visit home on the Eid day to greet. All the females decide the preparations and the menu for the Eid beforehand. Some of the most famous and common Eid dishes made at all the Muslim houses are:

• 
  
• Murgh mussallam
• Mrouziya
• Nawabi biryani
• Beef fajita salad
• Beef stew
• Tasty beef roast
• Tabuli
• Biryani
• Mutton korma
• Haleem
• Lemon pepper steak

Eid-Ul-Fitr Recipes:

Recipes of some of the famous Eid food items are given below:

Mrouziya
Ingredients 2 pounds of lamb chunks
2 cups of water
2 teaspoons Ras El Hanout
1/4cup of honey
1/4cup of olive oil
1/2 cup of whole blanched almonds, toasted
1/4 cup of raisins


How To Cook: Bring the oven temperature up to 345 degrees. Coat the lamb with Ras El Hanout spice. Place spiced lamb in a 5-quart pot covered with a lid. To the pot, add the water, honey and olive oil Bake for about 2 hours until the meat softens. Remove the meat from the pot and keep warm. Remove extra oil. To the pot, add the raisins. Boil until the raisins are fully cooked. Return the lamp to the stew. Boil for about 2 minutes. Decorate with the toasted almonds. Serve with warm bread, or with cooked Saffron rice, Raisins and Almonds.

Biryani
Ingredients 500 grams Basmati Rice
1kg Mutton (cut into small pieces)
2 tsp. Garam Masala.
6 Red chilies
7 Cashewnuts
Onions. (Chopped)
5 Lavang (Cloves)
2 Dalchini (Cinnamon Sticks)
2 pieces of Elaichi (Cardamom)
3 Green chilies (add more according to your taste)
6 Kothmir (chopped Fresh coriander)
1 small bunch Pudina chopped
Ginger Garlic paste
3 tsp. Saffron. (Dissolved in ¾ cup milk)
beaten curd one cup
Juice of 2 Limes, 4 boiled eggs, Ghee /Oil 5 tbsp.
Salt.


How To Cook: Grind the chilies and Cashewnuts. Mix the mutton pieces with the ginger-garlic paste and beaten curd and Keep aside. Heat four tablespoons ghee or oil and fry the chili paste. To this add the mutton, ¼ of the fried onion, 1tsp garam masala and salt to taste. As the ghee separates from the mixture, add one and a half cups warm water and pressure cook till softens. Take a wide vessel, fry the whole spices in 1 tbsp. ghee/oil. 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 (sabut masala). Make a Pudina mixture of the chopped Kothmir, Pudina, garam masala and fried onion and keep aside. Take another wide vessel (thick bottom) and line it with ghee, spread a layer of rice in it and cover it with half the mutton. Spread 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. Spread the rice with saffron milk and some ghee. Cover tightly and cook for twenty minutes over slow fire. Start serving hot.

Among the famous Eid deserts the two known dishes are given below:

• Seviyan
• Sheer Korma

Recipes of The Famous Eid Deserts:


Recipe for some of the famous Eid Deserts is given below:

Seviyan
Ingredients

2 Cups of milk
2 tbsp. Of Rice
3 tbsp. Of Sugar
1/4th Cup of blanched almonds (sliced) <
1 tsp. Of Green cardamom (crushed)
1/2 tsp of Kewra essence
Silver or gold foil paper (varak)


How To Cook:
Soak rice in water for few hours, after removing water, grind rice into a smooth paste. In a non-stick saucepan bring milk. Over a moderate low heat add rice, sugar and cardamom and stir constantly till milk turns thick. Now add almonds and put in serving bowl and chill. Garnish with silver or gold foil paper (varak) and serve.

Sheer Korma:
Ingredients:

1 pack ate Vermicelli
1-gallon fresh whole milk
1-cup sugar
20 cloves whole cardamom pods
1/2-teaspoon cardamom powder
1 cup slivered almond, cashews and pistachios
1/2-cup fresh cream
1/2 teaspoon saffron strands
3 tablespoons charoli nuts
1/2-cup light brown raisins
1/2-teaspoon rose water
1-tablespoon butter


How To Cook: Fry the vermicelli in the butter until well browned but not burnt.
Fry on low heat until all the butter is dried.
Add in 1/4-cup sugar and fry again.
Add in the whole milk cup by cup, stirring constantly, and bring to boil.
Add in the raisins, whole cardamom, and 1/2 cup slivered almonds, cashews and pistachios, and the remaining sugar.
Reduce the heat and thicken the sheer korma to three-strand consistency, letting the milk boil until it is halved.
The vermicelli must be very soft by now.
Quickly add in the rose water, charoli and fresh cream and let simmer covered for 10 minutes.
Garnish with the saffron strands and powdered cardamom, and serve immediately.