Eid Recipes, Ramadan Eid Ul Fitr Recipes Collection

Eid Recipes, Eid Ul Fitr Recipes, Ramadan EID Recipes,

Ingredients:

Method:

Seviyan Kheer – Eid Recipes

Eid Recipes, Eid Ul Fitr Recipes, Ramadan EID Recipes,

Ingredients

•  50 gm Vermicelli Noodles (Seviyan)
• 2 Cardamoms (powdered)
•  1/2 tin Condensed Milk
•  1/2 liter Whole Milk
•  1 tbsp Pure Ghee or Butter
• 2 tbsp Nuts – Almonds & Pistachios (optional)
• 2 tbsp Raisins (Kishmish) (optional)

Method:

1. In a pan, heat ghee (clarified butter) and sauté vermicelli until it gets golden brown.
2. Add milk and bring to a boil. Lower the flame and stir in condensed milk slowly.
3. Cook on low flame for about 5 minutes.
4. Add cardamom powder, raisins and sugar to taste.
5. Garnish with nuts and serve hot or chilled.

Keema Farah – Eid Recipes

Ingredients:

Method:

Meethi  Seviyan –  Eid Recipes

Eid Recipes, Eid Ul Fitr Recipes, Ramadan EID Recipes,

Ingredients:

• 2 tablespoon ghee/butter
• 200gm roasted vermicelli
• 1 ½ cup hot water
•  ¼ teaspoon saffron; soaked in hot water
•  ½ cup sugar
•  2 tablespoon golden raisins
• ½ cup sliced almonds
•  ¼ cup sliced pistachios
• 1/8 teaspoon ground cardamom

Method:

1. Heat the ghee in a large saucepan, add the vermicelli and fry until golden brown.
2.  ( Ghee/ butter can be omited to make for a healthier option; just dry roast)
3.  Add the water and the saffron, mix and cook for a few minutes
4. Add the sugar, raisons, nuts, and cardamom.
5.  Turn the heat down and cook for a further 15 minutes.
6. All the liquid should be absorbed.

Tags: Eid Recipes – Eid ul Fitr Sweets Recipes n Snacks and wishsing happy Eid Maubarak 2022

Badam Kheer – Almond Kheer

Eid Recipes, Eid Ul Fitr Recipes, Ramadan EID Recipes,

Serves: 4
Preparation Time: 45 minutes

Ingredients :

• Almonds – 1 cup
• Milk – 6 cups
• Sugar – 1 cup
• Saffron Powder – a pinch
•  Saffron – ½  tsp

Method :

1. Soak the saffron in cold milk and keep aside.
2. Soak almonds in a cup of hot water for about an hour.
3. Peel off the skin of almonds and make a fine paste. Use milk for making pasting instead of using water.
4. Measure the quantity of almond paste. Take the same amount of sugar.
5. Cook the almond paste for about 5 to 10 minutes stirring it continuously.
6. Add the remaining sugar and keep stirring the mixture.
7. Pour the remaining milk and boil it for about 15 minutes.
8. Add the soaked saffron.
9. Badam Kheer is ready to serve.

Phirni – Eid Recipes

Eid Recipes, Eid Ul Fitr Recipes, Ramadan EID Recipes,

Ingredients:

Method:

Non Vegi – EID Recipes

Achari 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 :

1. Cut onion in slices.
2.  Heat oil in a pan. Add cumin seeds and let them crackle.
3.  Add the onion and fry until light brown.
4.  Put in yogurt and meat and let it simmer till meat becomes tender.
5. Put in salt, kalonji, chili, and turmeric powder.
6. Cook for sometime on high flame.
7. Garnish with fresh coriander.
8. Serve hot with rice or paratha.

Lemon Chicken Breast – EID Recipes

Ingredients:

• Lemon Chicken Breast
• 1/4 cup good olive oil
• 3 tablespoons minced garlic (9 cloves)
• 1/3 cup dry white wine
• 1 tablespoon grated lemon zest (2 lemons)
• 2 tablespoons freshly squeezed lemon juice
• 1½ teaspoons dried oregano
• 1 teaspoon minced fresh thyme leaves
• Kosher salt and freshly ground black pepper
• 4 boneless chicken breasts, skin on (6 to 8 ounces each)
• 1 lemon

Method:

1. Preheat the oven to 400 degrees F.
2. Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
3. Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
4. Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn’t browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

Time: Total time is 1 hour including 15 minute prep time, 35 minutes cooking time, and 10 minutes inactive time.

Note: Be sure to season the chicken liberally with salt and pepper prior to cooking. Use bone-in, skin-on chicken breast . The chicken is moist and great combination of flavors, just the right amount of lemon, garlic, thyme adds a little something special to it.

Badami Gosht – Eid Recipes

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 :

1.  Grind almonds with enough water to form a thick paste and keep aside.
2.  Heat oil in a heavy saucepan.
3. Add cinnamon, cloves, cardamom and fry for 1 minute.
4.  Add onion and stir fry till soft, stirring occasionally.
5.  Mix in garlic and ginger and fry for 3 minutes, stirring frequently.
6. Mix in lamb cubes and fry until brown for about 5 minutes.
7. Whip yogurt, saffron mixture, salt and chili powder and mix in to lamb cubes. Stir fry for 5 minutes.
8. Add the almond paste, and whole chilies to lamb cubes; stir well to coat the lamb pieces evenly with the gravy.
9. Simmer (boil slowly at low temperature) for 5 minutes over low heat.
10. 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.
11. Uncover the pan, and cook for the last 10 minutes and transfer to a slightly heated up dish and serve hot.

Chicken Jalfrezi – Ramzan EID-ul-fitr Recipes

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 :

1.  Heat about 2 tbsp oil in a deep frying pan and fry the onion and garlic for 2 minutes over high flame.
2. Mix in the chicken, turmeric, chili powder and salt. Fry gently for 5-10 minutes or until golden brown.
3. Turn the chicken frequently.
4.  Mix in the tomatoes, cover and cook over medium heat up for 20 minutes stirring at regular intervals.
5. Uncover and simmer (boil slowly at low temperature) for 10 minutes to let all the excess liquid evaporate and to thicken the sauce.
6. 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.
7. Serve the chicken pieces with the sauce.

Moroccan Heart Kebab (Brochette) Recipe

Organ meat is popular in Morocco, where freshly slaughtered meat is the norm. Family get-togethers and picnics, holiday celebrations, and Ramadan are all great times to introduce your family to these famous heart kebabs.

Whether you are grilling or broiling, consider allowing a little more cooking time for the meat.

You can serve kebabs as an appetizer or part of a multi-course meal, but they also serve as great sandwich filler. Try pairing them with Tomato and Roasted Pepper Salad.

Eid Recipes, Eid Ul Fitr Recipes, Ramadan EID Recipes,

Ingredients:

• 1/2 kg (1 lb. 3 oz.) of beef or lamb heart, which should be cut into 3/4″ cubes
• 2 tsp. of paprika
• 1 ½ tsp. of salt
• 1 tsp. of cumin
• ½ tsp. of black pepper
• ¼ tsp. of cayenne or chili pepper (optional)
• 1 tbsp. of vinegar
• 1 tbsp. of vegetable oil

Preparation:

1. Add all the ingredients in a bowl the cover it with plastic, and leave the heart to marinate for at least 30 minutes, but ideally several hours in the refrigerator.
2. Soon transfer the heart to skewers and grill or broil (medium heat) for about 10 minutes on each side, or until the meat center is pink and no red juices are apparent.
3. Yields: 8 to 10 large skewers.

Chicken Shashlik – Ramadan Eid Recipes

Preparation Time: 60 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 :

1. Cut chicken into 1 ” pieces.
2. Put in a round dish with the lemon juice, salt, black pepper and soya sauce.
3. Mix well, cover and leave to marinate for 2-3 hours.
4. Cut the onion, capsicum, and tomatoes into small cubes.
5. Skew chicken and vegetables closely on bamboo skewers.
6. Heat up oil in a big size frying pan.
7.  Fry skewers for 8-10 minutes or until chicken begin to change its color and the vegetables are soft.
8. Take off from oil and put it on absorbent paper or you can grill the chicken over hot charcoal.
9. Decorate with lemon pieces and mint leaves.
10. Serve with hot with mint chutney.

Peppery Chicken – An Indian Delicacy for Eid

Eid Recipes, Eid Ul Fitr Recipes, Ramadan EID Recipes,

Ingredients:

• Peppery Chicken
• 100g chicken, boneless
• 1 onion, chopped
• 1 tomato, chopped (optional)
• 1tsp ginger-garlic paste
• ½ tsp sauf
• ½ tsp mustard seeds
• ½ tsp garam masala
• 1 tsp red chilli powder
• ½ tsp cumin seeds
• Pinch of turmeric powder
• 3-4 peppercorns, crushed
• A bit of butter
• Salt to taste
• 1 tsp oil

Method:

1. In a pan, heat oil, add mustard seeds, saunf, ginger-garlic paste, and saute for a minute.
2. Add onions and cook till golden-brown and then add chicken pieces, mix well.
3. Add all the other masalas, butter and allow to cook for some time.
4. When chicken is half cooked, add tomatoes if you want, cover the pan and let it cook well.
5. Serve with chapatis (flattened bread)

Time: Total time is 1 hour including 15 minute prep time, 35 minutes cooking time, and 10 minutes inactive time.
Note: Be sure to season the chicken liberally with salt and pepper prior to cooking. Use bone-in, skin-on chicken breast. The chicken is a moist and great combination of flavors, just the right amount of lemon, garlic, and thyme adds a little something special to it.

Tags: Eid Recipes – Eid ul Fitr Sweets Recipes n Snacks | KFoods, 100+ Eid Recipes on Pinterest | Iftar, Falooda and Ramadan Recipes, Our Best Ramadan & Eid al-Fitr Recipes Recipes – NYT Cooking, Images for Eid Recipes, Eid Ul Fitr Recipes, Ramzan Recipes, Eid Recipes, Ramadan Recipes, Id Ul Fitr Recipes,

Dry Mutton – EID Recipes

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 :

1. Beat the curd.
2. Marinate mutton pieces in 1 tbsp of oil with turmeric, salt and curd for about 2 hours.
3. Mince the garlic and grate the ginger.
4. Heat oil in a pan. Add ginger, garlic and bay leaves. Fry for a minute.
5. Add marinated mutton pieces.
6. Make the flame low and cook for nearly half an hour until the mutton pieces become tender.
7. Mix garam masala and stir properly.
8. When the mutton turns tender and almost dry, remove it from the flame.
9. Dry Mutton is ready.

Dum Pukht – Eid Recipes

Preparation Time: 60 minutes
Serves: 4

Ingredients :

• Mutton – 1/2 kg
• 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

Method :

1. Mix thoroughly mutton, curd and salt and keep aside.
2.  In a mixer grind the marinate till it forms a fine paste.
3.  Mix the paste with the marinated mutton.
4. Put in freezer for 6-8 hours.
5. Knead a soft dough with the flour and keep covered.
6. Heat up oil in a thick-bottomed pan.
7.  Mix in marinated mutton and stir fry on a slow flame for 10 minutes or till the oil starts separating.
8. Mix in the water.
9. Cover the pot with a lid.
10. Seal with kneaded flour and stir fry for 45 minutes on a slow flame or till steam comes out of cracks in the flour.
11. Cut off the flour and serve with naan.

Tags: Eid Recipes – Eid ul Fitr Sweets Recipes n Snacks | KFoods, 100+ Eid Recipes on Pinterest | Iftar, Falooda and Ramadan Recipes, Our Best Ramadan & Eid al-Fitr Recipes Recipes – NYT Cooking, Images for Eid Recipes, Eid Ul Fitr Recipes, Ramzan Recipes, Eid Recipes, Ramadan Recipes, Id Ul Fitr Recipes,

Ginger Chicken – Eid Recipes

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 :

1. Heat up oil in a thick bottomed pan over medium heat.
2. Add the onions and stir fry until soft or for about 2 minutes.
3. 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).
4. Mix in chicken and fry until the water from chicken is evaporated, about 5 minutes.
5. Mix in chili powder, turmeric, salt and coriander powder.
6. Fry 1 minute, then mix in tomatoes and stirring constantly, fry the mixture for about 5 minutes, or tomatoes are reduced to a pulp.
7. 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.
8. Keep frying until the oil begins to separate.
9. Add lemon juice, ginger, chat masala, garam masala, coriander leaves and green chilies.
10. Stir once, cover and stir fry for 3 minutes over low heat. Serve hot.

Kathi Kabab – Eid Recipes

Preparation Time: 45 minutes
Serves : 6

Ingredients :

•  Lamb – 500 gms

For Paste:

• 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 :

1. Chop the lamb into square pieces.
2.  Rub the ground paste all over the surface and marinate for about 4 to 5 hours.
3.  Smear the lamb pieces with little oil and put it through skewer.
4. Grill the pieces on a hot oven.
5. Keep turning them occasionally. Brush more oil if necessary.
6. Kathi Kabab is ready to serve.

Murgh Do Piaza – Eid Recipes

Eid Recipes, Eid Ul Fitr Recipes, Ramadan EID Recipes,

Serves : 4
Preparation Time: 60 minutes

Ingredients :

• Chicken cut into 1 inch pieces – 750 gms
• Onion – 1 kg
• Tomatoes, roughly chopped – 3-4 medium
• Finely Chopped Fresh Coriander Leaves – 3 tbsp
• Oil – 1/2 cup
•  Garlic Paste – 1 tsp
• Lemon Juice -2 tbsp
• Turmeric Powder – 1 tsp
• Ginger, peeled thinly sliced – 1″ piece
•  Coriander Powder – 2 tsp
•  Bay Leaves, crushed – 2

Method :

1. Finely slice the 2 onions and roughly cut the rest of the onions.
2. Mix in the chili powder, coriander powder, turmeric powder and salt to the chicken and mix well to cover the chicken pieces.
3. Lightly grease a heavy based sauce pan with 1 tbsp of oil.
4. Spread half of the cut onions on the bottom.
5. Add the chicken pieces and layer the rest of the cut onions on top.
6. Cover pot with a tight fitting lid.
7. Cook for 20-25 minutes until the onions are a pulp and chicken is tender.
8. Heat up oil in another pan.
9. Mix in cut onions, ginger and garlic, stirring frequently fry for 8-10 minutes to a golden color.
10. Mix in the bay leaves stir fry for another minute stirring frequently.
11. Mix in tomatoes and stir fry until the tomatoes are lower to a pulp.
12. Mix in meat and onions to it.
13. Stir well to mix all the ingredients.
14. Stir frequently, fry the mixture until it is well browned and a thick onion sauce has formed.
15. Add lemon juice and fry for another minute.
16. Sprinkle with chopped coriander leaves.
17. Serve hot.