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Monday 15 August 2011

recipe, Eid, festival, Eid, Eid Festival, Eid-Ul-Fitr, Eid Recipe, Eid Biryani, Ramzan, Ramadan, Biryani, Sheviya, sheerkorma

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recipe, Eid, festival, Eid, Eid Festival, Eid-Ul-Fitr, Eid Recipe, Eid Biryani, Ramzan, Ramadan, Biryani, Sheviya, sheerkorma

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.

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.

Hence there are a number of cuisines that are famous as Eid cuisines. The Eid Day is the day to enjoy and celebrate the occasion.