Delicious Eid Dishes Reciepes

The arabic name Eid al-Fitr translates to 'festival of the breaking of the fast' in English. It marks the end of the month-long fast of Ramadan, and the beginning of the Islamic month of Shawwal.

Eid al-Fitr is observed when the first new moon is sighted.

This can lead to the festival being celebrated on different days in different parts of the world.

Here are some deliciously sweet and savoury dishes to relish this Eid.


DATES AND GOAT CHEESE PLATTER

Ingredients
100 gms Dates
50 gms Goat cheese
15 ml Honey
Salt and black pepper to taste
10 gms Basil leaves
20 ml Extra virgin olive oil
70 gms Rocket leaves
20 gms Cherry tomato
25 gms Parmesan cheese shavings
30 ml Herb vinaigrette
10 gm Pine nuts
05 gm Cumin seeds (roasted and powdered)
10 ml Balsamic reduction

Method
1. To the goat cheese, add cumin powder, basil leaves and olive oil and mix well.
2. Make a salad by tossing the rocket salad, parmesan shavings, cherry tomatoes cut in half, pine nuts, black pepper, and herb vinaigrette.
3. In a pasta plate, arrange the soaked dates, salad and goat cheese. Drizzle balsamic reduction around the plate and serve chilled.

URAD GOSHT

Ingredients :
The Lentils
250 gms Urad Daal whole (soaked in water for 3 hours)
50 gms Desi Ghee/Clarified Butter
45 gms Onions (slice)
1.5 gms Turmeric Powder
Salt to taste
30 gms Chirongi paste
1.5 gms Black cardamom
0.75 gms Clove
0.15 gms Bay leaves

The Powder
1.5 gms Green Cardamom powder
0.75 gms Clove Powder
0.75 gms Cinnamon Powder
1.5 gms Garam masala powder

The Meat
8 nos Nalli/Lamb Shanks
250 gms Dasti/Shoulder ofLamb
50 gms Desi Ghee
45 gms Onions (slice)
10 gms Ginger Paste (strain)
7.5 gms Garlic Paste (strain)
125 ml Curd
06 gms Red Chilli Powder
1.5 gm Turmeric Powder
Salt to taste

The Tempering
50 gm Desi Ghee
25 gm Ginger Juliennes
04 Whole Dried Red Chillies
16 Green chillies chopped

Method:
For the daal: Heat ghee in a handi/pan, add onions, sauté over medium heat until light golden, add daal and fry until they emit their unique aroma. Then add water (4 cups) and salt, bring to a boil, reduce to low heat, remove scum, cover and simmer, until the lentils are cooked. Transfer ¼ Daal into a blender and make a puree then add in remaining daal.

For the meat: In a bowl of yoghurt, add red chillies and turmeric, whisk to homogenize.
Now, heat ghee in a handi/pan, add onions, sauté over medium heat until translucent and glossy. Add the ginger and garlic pastes, and stir-fry until onions are light golden. Add meat, increase to high heat to sear (2-3 minutes). Then add the yoghurt mixture and continue to stir-fry until the fat leaves the sides. Add water (approx 480ml/2 cups) and salt, bring to a boil, reduce to low heat, cover and simmer, stirring occasionally, until the meat is cooked. Add the cooked daal, stir to mix well, and continue to simmer for 15 minutes. Add chirongi paste and stir to incorporate fully.
To prepare the tempering: Heat ghee in a frying pan, add ginger and sauté until lightly coloured. Add chillies, stir until they change colour. Then add the green chillies and stir until they stop spluttering. Pour this tempering over the daalcha and stir. Sprinkle the powdered spices, cover with a lid, seal with atta dough and cook on dum for 20 minutes. Uncover and adjust the seasoning and pour the fresh coriander and mix well.