Eid Feasting

by TRENDS Desk | Published: 00:14, Jun 08,2018

 
 

Eid-ul-fitre not only is a celebration but also marks the completion of a month of fasting. This gives us one good reason to do some fancy feasting. All Muslims around the globe celebrate this occasion by cooking up a storm and we are no exception. Here’s a compilation of some recipes from the best restaurants in town to try and taste this Eid. Happy Feasting!

 

Paturi Bangladesh

Bhetki fish paturi


Time: 30 mins
Serves 8 people

Ingredients:
Bhetki fish fillet 1 kilo
Large banana leaf 1
Coconut (crushed) 1 cup
Mustard powder 1 cup
Mustard oil 5 tbsp.
Turmeric 1 tsp.
Red pepper (crushed) 1 tsp.
Salt (as needed)
String to tie fish fillet inside banana leaf

Method:
Mix crushed coconut and mustard powder with mustard oil, turmeric, red pepper powder and salt in a bowl and make a paste. Dip fish fillet in the paste for 1 hour.
Then take a portion of the banana leaf and smear the paste on it before placing a piece of the fillet on it. Smear some more paste on top of the fillet and enclose it inside the leaf with a string.
Fry it on a non stick pan with mustard oil for 6 to 7 minutes.

 

Lucknow

Mutton Roganjosh


Time: 30 mins
Serves 4 people

Ingredients:
1 kg mutton, cut into pieces
1 cup curd
2 onion, finely chopped
4 tsp ginger garlic paste
1 tbsp chilli powder
1 tsp garam masala powder
2 tbsp coriander powder
¼ tsp turmeric powder
1 tsp cumin powder
1 tsp pepper powder
4 cloves
4 cardamom
1 cinnamon piece
2 tbsp fresh cream
Chopped coriander for garnishing
5 tbsp Oil

Steps Involved:
Mix crushed coconut and mustard powder with mustard oil, turmeric, red pepper powder and salt in a bowl and make a paste. Dip fish fillet in the paste for 1 hour.
Then take a portion of the banana leaf and smear the paste on it before placing a piece of the fillet on it. Smear some more paste on top of the fillet and enclose it inside the leaf with a string.
Fry

 

Khazana
Hyderabadi Haleem

Ingredients:
Boneless mutton pieces 1 kg
Broken/cracked Wheat 200gms.
Ginger garlic paste 1 heaped tbsp.
Urad daal (de-husked black lentil) 1 cup
Chana daal (split bengal gram) 1 cup
Curds 300 ml.
Red chilli powder 1 tsp.
Turmeric powder 1/2 tsp.
Coriander seeds powder 1 tsp.
Garam masala powder 1/2 tsp.
Cumin seeds powder 1/4 tsp.
Onions sliced fine 4 medium
Cardamoms 3
Cinnamon stick 3 inch
Cloves 4 whole
Black peppercorns 8
Fresh coriander leaves 1/2 cup
Fresh mint leaves 1/2 cup
Green chillies 4
Tomato chopped 1
Ghee 1 tbsp.
Red chilli powder for garnish 1/2 tsp.
Salt to taste
Dried cashewnuts for sprinkling
Vegetable oil 1/2 cup

Method:
Rinse and soak broken wheat and both lentils (urad and chana) in 10 cups water for 4-5 hours.
In a heavy bottomed vessel, pour 1/2 cup oil and fry the onions until they turn crisp and golden brown. Add cardamom, cinnamon and cloves to the fried onions and fry them for a minute.
Next add mutton pieces in to the vessel. Add turmeric powder, red chilli powder and sauté well till oil separates. Add two glasses of water. Cover and leave to cook until mutton is tender. (You can alternatively cook it in a pressure cooker for faster cooking).
When the meat is tender shred it with the back of a spoon and/or a fork. Season with salt, coriander powder, garam masala and cumin powder. Add green chillies, coriander leaves, mint leaves, chopped tomato, yogurt and a cup of water. Mix well and put the vessel back on heat.
Cover lid and cook for another 15-20 minutes till oil separates.

In another vessel, add soaked broken wheat, urad and chana dal mixture along with the water, 1/2 tsp. salt, peppercorns and a pinch of turmeric powder and cook covered on medium flame. Keep stirring as the mixture can stick to the bottom. Add water if needed.
When the mixture becomes very soft and pasty, turn off heat. Add the shredded mutton along with the yogurt and spice mixture. Mix and mash well with a wooden spoon.
Turn on the stove and cook the mixture on low flame for one hour while stirring every 2 minutes.
In a small pan put the ghee and turn on low heat. Add 1/2 tsp. red chilli powder and turn off heat. Keep separately for garnish.
How to serve: Ladle in a cup of haleem in an individual serving plate and put a teaspoon of the spiced ghee over it. Garnish with some fried onions, a lemon wedge and some cashews. Serve hot.

 

Lotus Etang
Tempura Prawns

Ingredients:
Dipping sauce ½ cup of soy sauce
Water ½ cup
Brown sugar 4½ tbsp.
Lime juice 1 tbsp.
Corn flour 1 tbsp.

Plenty of light oil for deep frying
Flour 125 gms.
Corn flour 35 gms.
Baking powder ½ tsp.
Salt ½ tsp.
Paprika 1 tsp.
A pinch of pepper
Chilled soda water ¾ cup
Peeled raw prawns 500 gms.

Method:
Dipping sauce
Heat up the soy sauce and water in a sauce pot over medium heat. Once hot, add the sugar and lime juice and turn the heat down nice and low.
Mix the corn flour and a tablespoon of water together until combined, then add it to the soy sauce mixture. Stir for another 1-2 minutes, you will notice that the sauce will thicken. Allow the dipping sauce to cool and set aside.

Tempura Prawns:
Get enough oil in a pot to deep fry your prawns, and then start pre-heating over medium-high heat on the stove. If you don’t use a really big pot, you won’t need to add as much oil. Make sure you have all of your ingredients ready and measured out. The sooner you can deep fry the prawns after making the batter, the better.
Put the flour, cornflour, baking powder, salt, paprika and cayenne pepper in a bowl. Whisk the soda water into the dry ingredients until you get a nice smooth batter.
Make sure the oil is hot enough for deep frying. You can test it by adding a tiny bit of batter to it. If the batter is floating and bubbling, you are ready to start deep frying.
Get some kitchen paper ready on a plate.
Dip the prawns in the batter, and then very slowly and carefully plunge into the oil. Add as many prawns as you can without overcrowding the pot. Fry for about 1-1½ minutes then fish out with tongs or a slotted spoon. Transfer onto the kitchen paper.
Serve straight away with the dipping sauce.

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