ANI |
Updated: May 12, 2021 18:45 IST
New Delhi [India]May 12 (ANI): After a month of fasting, prayer and participating in humanitarian activities such as giving to the less fortunate during the month of Ramzan, will be the auspicious occasion of Eid ul Fitr.
Ramzan is all about the breakup of fast dawn to dusk. This year, Ramzan begins on April 13 and ends on May 12. This annual celebration is considered one of the five pillars of Islam. It lasted between the sighting of the crescent and the next. It is said that Ramzan is the anniversary of the first revelation of the Prophet Muhammad.
Celebration of Eid ul Fitroccurs after the month of Ramzan, which falls on the first day of the month of Shawwal, and no rapidity is observed on that date.
This year, the calendar lists Eid ul-Fitr as May 12. Generally, the Muslim community in India celebrates the festival a day later than in Saudi Arabia. Thus, Eid ul-Fitr will be celebrated on May 13 in India.
Occasion Eid ul FitrPeople wake up early in the morning, chant salat ul-fajr (daily prayer), bathe, put on new clothes and anoint ittar (perfume). It is a custom to eat a hearty breakfast before people perform special congregational prayers on that particular day.
Many Muslims also recite Takbir, which is a declaration of faith, on their way to the place of prayer and participate in Zakat al-Fitr (charity donations).
Celebrations often include lots of sweet colors delicious foods such as sheer khurma, biryani and barbecue. Muslims around the world offer their prayers to the almighty and then prepare for a lavish Eid feast with scrumptious food delicious foods and drinks.
Eid, if you plan to prepare some lipstick dishes, we’ve got you all! We bring you a list of 5 scrumptious varieties delicious foods was suggested by Ex Radisson Chef Anil Dahiya to enjoy the devotional festival of Eid.
1. Lucknowi Mutton Biryani 
Element:
Lamb 500gms try to get soft bone
500 gms basmati rice
5 tablespoons clarified butter/buffalo butter
3 small onions
4 cardamom
3 green cardamom
5-6 black pepper
Cinnamon stick 1 inch
6 – 8 cloves
1 teaspoon fennel seeds 1 teaspoon kewra essence
1/2 cup milk
4-5 strands of saffron
Salt to taste
To marinate:
2 small onions
3 tablespoons garlic ginger
1 teaspoon coriander powder
1 teaspoon red chili powder
1 teaspoon garam masala powder
Juice of 1 lemon
1 cup yogurt
Salt to taste
Method:
Mix all the marinade ingredients in a clean bowl and add the lamb pieces and mix well. Let marinate for at least 6 hours or overnight. Next, wash the basmati rice and soak the rice in water for at least 30 minutes – 1 hour and drain after the said time.
Take a saucepan and boil the whole seasoning with 5 cups of water. Let it rest for 20 minutes and then strain. Heat the ghee in a large skillet, then add the rice. Cook for 3 to 5 minutes or until rice turns milky. For more color and fragrance, crush and add 2 strands of saffron. Add flavored water. Bring the rice to a boil, cover and let it simmer for 3-5 minutes. Turn off the heat and let the rice rest for 5 minutes. This will help the rice absorb the moisture. In another heavy bottom pan, add the buttermilk, drop in the chopped onions, and sauté until they turn clear. Add in the marinated lamb. Now stir and cook the meat for a few minutes.
Cover and simmer for half an hour. Take a pot and layer the rice. Add some lamb chops. Repeat this alternating layer of rice and lamb. Finish with a layer of rice on top. In another saucepan or pan, warm the milk with the cardamom pods. Grind and add saffron. Pour a few drops of Kewra water on top of the finished biryani layers. Now cover with a lid and seal the jar by coating a layer of flour or flour around the lid, all the way around. Cook over very low heat for about half an hour. Remove the flask from the flame and break the seal. Lucknowi Mutton Biryani applying your lipstick is ready to be served!
2. Lamb Shami Kebab
Element:
Lamb meat 500 grams
Onion 4 medium
2 inch pieces of ginger
Divide the gram of Bengal (chana dal) 2/3 cup
Pepper 10-12
Fennel seeds (saunf) 2 tbsp
Onion seeds (kalonji) 1 teaspoon
Coriander seeds 1 tbsp
Fresh coriander 1/2 bunch
Ghee 2/3 cup
Cardamom powder 1/2 teaspoon
Clove powder 1/2 teaspoon
Cinnamon powder 1/2 teaspoon
Salt to taste
1/2 cup yogurt
Egg white 1
Method:
Wash and drain minced lamb and set aside. Then, peel, wash and mince the three onions and finely chop the remaining two. Peel the ginger, wash it and cut it into small pieces. Take a pan to roast chana dal mushrooms and then grind them into a powder. Lightly pound the pepper, cumin and onion seeds. Grind coriander seeds separately.
Clean, wash and finely chop the coriander leaves. Take a saucepan and heat a tablespoon of buttermilk and sauté the chopped onions until they turn brown. Cool and blend into a smooth paste. Mix this mixture with minced meat. In another pan, heat three tablespoons of buffalo milk and add the minced onion mixture. Cover, remove from heat and shake well twice or thrice. Place the pan over low heat and open the lid after two minutes. Add half a cup of water, coriander seeds and mix well. Continue cooking by stirring the ingredients frequently until all the water is absorbed. In a separate saucepan, heat a tablespoon of buttermilk.
Then add minced ginger, finely chopped onion, roasted chana dal powder, cardamom powder, clove powder, cinnamon powder, and crushed pepper-fennel-onion. Finally, add minced meat and salt and mix well. Then beat the yogurt with the egg whites and mix into the blended mixture. Shape this mixture into flat round croquettes, 1 and a half inches in diameter and half an inch thick. In a shallow pan, heat the buttermilk and fry the kababs until golden. Remove them to absorbent paper.
Serve after adding chopped coriander leaves, and Bon Appetit!
3. Rice Zarda
Element:
1/2 cup soaked basmati rice
1 pinch pickled saffron
1/4 cup raisins
4 green cardamom
2 inches cinnamon stick
4 tablespoons buttermilk
1 teaspoon lemon juice
3 cups of water
1 cup sugar
1/4 cup cashews
2 tablespoons chopped coconut
3 cloves
1 bay leaf
100 gm grated khoya
1/4 teaspoon edible food coloring
Method:
Soak the rice and cook it in a heavy bottom pan along with the spices mentioned above. In another heavy bottom pan, bring enough water to boil. Add soaked rice, cardamom, cloves, cinnamon, and bay leaf. Cook until rice is 80% cooked. Do not cook more than 80%, then strain the boiled rice, spread on a plate and set aside for a few minutes.
Don’t leave all the seasoning out of the rice. Take a separate pan and fry the dried fruit along with the sugar and saffron. In another heavy-bottomed saucepan, heat the buttermilk or butter. Add coconut, cashews and raisins, fry until they are light golden brown. Keep the flames low and make sure they don’t burn. Add sugar and saffron water. Cook until sugar is dissolved. Add yellow food coloring and lemon juice. Mix and let it boil for 1 to 2 minutes. Mix rice and dried fruit. Now add the rice and mix gently and make sure all the rice is sticky with the sugar-safflower mixture. Cook for one minute over medium heat.
Sprinkle khoya all over the rice, cover the pan with a lid and cook over very low heat for 15 minutes. Once done, lightly scoop the rice with a fork.
If you are bored of that usual salty pulao and want to try something new, this is the recipe you should make because it has a sweet taste. Transfer the pulao to a serving bowl and enjoy!
4. Mithi Seviyan
Element:
2 cups vermicelli
1 cup condensed milk
1 cup milk
1/4 cup pistachios
1/4 cup chopped almonds
1 tablespoon buttermilk
50 gm khoya
1 teaspoon cardamom powder
3 tablespoons raisins
Method:
Take a pan and roast seviyan or vermicelli in buffalo milk butter. Make sure you heat the buttermilk in a deep-bottomed pan. Add seviyan and roast until fragrant. Keep the flame low. Once done, remove from heat and set aside.
In a saucepan, boil the milk and dissolve the sugar in it. Add chopped nuts and cook for 2 to 3 minutes. Now add the condensed milk and cook over low heat until it mixes well with the milk. Add seviyan to milk and cook until the dish is completely dry. Finally, grate the khoya and add it to the milk. Cook until mixture thickens and add seviyan and cook 5 minutes more or until ingredients are dry. Add powdered cardamom and mix well.
Chef’s Tip: You should always add cardamom at the end or the aroma may be lost due to heat. Garnish with chopped nuts and serve cold. Interesting!
5. Gulkand Kulfi
Element:
3 liters Milk, (use 2% full-fat milk)
1/2 cup sugar
1 teaspoon Fennel (Saunf), powder form
1/4 cup Gulkand
1/4 cup Whole Almonds (Badam), powdered
1 teaspoon Gulkand
1/2 teaspoon Betel nut (Supari)
Method:
First, we need to concentrate the milk and give the process of boiling the milk in a heavy bottom saucepan and bring the milk to a boil. When the milk boils, turn the heat down to low and heat the milk almost continuously and reduce the milk to more than half the amount. After the sugar is reduced to about half, stir the sugar until it is completely dissolved.
Finally mix the cumin seed powder, saffron almond powder and gulkand into the Kulfi milk mixture. Then turn off the heat and let the Gulkand Kulfi mixture cool completely. Pour the Gulkand Kulfi mixture into the mold until it is 3/4 full, cover and refrigerate.
Gulkand Kulfi takes at least fifteen hours or more to freeze. One can refresh childhood memories by taking wooden ice cream sticks for kulfi or can freeze them in a jar of popsicles. Once frozen, you can run the Gulkand Kulfi mold under water to easily drop onto a plate and serve.
Your delicious sweet treat is ready to enjoy! Now we’ve got it all for you, enjoy and enjoy your favorites delicious foods for this Eid and keep safe. (ANI)
