Eid al-Fitr 2024: Celebrate Eid with These 3 Delectable Recipes

As Eid-ul-Fitr approaches, families eagerly anticipate the joyous occasion marking the end of Ramadan. This festive time calls for cherished traditions and mouthwatering dishes that bring loved ones together in celebration. From the rich flavors of Hyderabadi Haleem to the indulgent sweetness of Sheer Khurma, these traditional recipes curated by culinary experts promise to elevate your Eid festivities with unforgettable culinary experiences.

Hyderabadi Haleem Recipe By Chef Kunal Kapur, Saffola Oils

Ingredients:

• 50gm Broken Wheat (Dalia)
• 2 tbsp Barley (Jau)
• 1 tbsp Split Bengal Gram (Chana dal)
• 1 tbsp Skinless Black Gram (Urad dal dhuli)
• 1 tbsp Skinless Moong Dal (Moong dal dhuli)
• 1 tbsp Red Lentils (Masoor dal)
• 5-6 Almonds (Badam)
• 5-6 Cashew Nuts (Kaju)
• 1 litre Water
• ½ kg Mutton
• 250g Mutton bones (optional)
• Salt
• 1 tsp Turmeric
• 1¼ tbsp Chili powder
• 1 tsp Garam masala
• 1 tsp Black Pepper powder
• 2 tbsp Ginger garlic paste
• ¾ cup Curd
• 5 tbsp Ghee or 3.75 tbsp Saffola Gold Oil
• 2 Cinnamon sticks (Dalchini)
• 8-10 Cardamom (Elichi)
• 8-10 Cloves (Laung)
• 10-12 Peppercorns (Kalimirch)
• 8-10 AllSpice (Kebab Chini)
• 2 tsp Caraway seeds (Shahi Jeera)
• ½ cup sliced Onion
• 2-3 slit Green chilies
• Handful of Coriander leaves
• Handful of Mint
• Fried onions, cashews, Mint, and Coriander leaves for garnish

Method:

1. Soak grains, dals, and nuts in water for an hour.
2. Boil soaked mixture until soft, then grind to a paste.
3. Marinate mutton with spices and curd for 30 mins.
4. Heat ghee/oil in a pressure cooker, temper whole spices, and fry onions.
5. Add marinated mutton, cook for 15-20 mins.
6. Add mint, coriander, water, pressure cook until tender.
7. Strain meat, remove bones, return to curry.
8. Add paste, cook until thick, garnish and serve.

Sheer Khurma Recipe By Chef Kunal Kapur, Saffola Oils

Ingredients:

• 3 tbsp Desi Ghee or 2.25 tbsp Saffola Gold Oil
• 1 tbsp Almondette (Chironji)
• 1 tbsp chopped Pista
• 1 tbsp chopped Walnut
• 1 tbsp chopped Almond
• 5-7 Dates (Chuara)
• 1 litre Milk
• A pinch of Saffron
• ½ tsp Cardamom powder
• ½ cup Sugar
• 40 g Wheat Vermicelli (Semiyan)

Method:

1. Fry dry fruits in ghee/oil, add milk, saffron, cardamom, sugar, dates, and boil until reduced.
2. Fry vermicelli, add milk mixture, cook until thickened.
3. Serve hot or cold.

Khade Masale Ka Gosht Recipe by Nehal Karkera, Chef, Stahl

Ingredients:

• 2 tbsp Coriander seeds
• 2 tbsp Cumin seeds
• 15-20 Black peppercorns
• 500 gm Mutton
• 2-3 tbsp Oil
• 3 Cloves, 3 Cardamom, 1 Black Cardamom, 2 Bay leaves, ½ pc Mace, 1 small Cinnamon stick, 1 tsp Cumin seeds, 4-5 Black peppercorns.
• 5 Medium Onions, Sliced
• 2 ½ tbsp crushed Ginger & Garlic
• 2-3 Dried red chilies
• ¾ Cup whipped yogurt/ Dahi
• 3 tbsp Fresh cream
• Salt
• Chopped Coriander, Ginger julienned, Chopped Green chilies for garnish

Method:

1. Toast spices, grind to powder.
2. Fry whole spices, saute onions, add ginger-garlic, mutton, yogurt, cream, salt, water, cook until tender.
3. Add spice powder, simmer until thickened, garnish, and serve.