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So finally the holy month of Ramadan is over and the first day of Shawwal is here which is called Eid-ul-fitr on this day people use to prepare many dishes and serve to the guest who so ever come to their house for wishing happy Eid. During the day, families will celebrate with a special meal—the first they’ve had during daylight hours in a month.
Eid Mubarak Shayarai
And one of the special dish is Sheer Khurma is a festival vermicelli pudding prepared by Muslims on Eid ul-Fitr in Pakistan, India and Bangladesh. It is a traditional Muslim festive breakfast, and a dessert for celebrations. Sheer (شير), is Persian for milk and Khurma (خرما) is Persian for dates. This dish is made from dried dates.
Let us see the Ingredients for sheer khurma
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| sheer khurma |
Full Fat Milk – 3 cups
Fine semiya variety – 1/4 cup
Sugar – 1/8 cup
Butter – 1 tbsp
Rose Water – 1 tsp
Cardamom powder – a small pinch
Fine semiya variety – 1/4 cup
Sugar – 1/8 cup
Butter – 1 tbsp
Rose Water – 1 tsp
Cardamom powder – a small pinch
Nuts & Dry Fruits:
Dates – 2.5 tbsp finely chopped
Raisins – 1 tbsp
Cashews + Badams + Pistachios + Charoli nuts – 1/4 cup chopped finely
Dates – 2.5 tbsp finely chopped
Raisins – 1 tbsp
Cashews + Badams + Pistachios + Charoli nuts – 1/4 cup chopped finely
Method:
1) Boil milk in a pan until it shrinks to almost half in volume. Meanwhile you can chop the dry fruits and nuts.Soak dates in warm milk and set aside.Heat butter in a pan and add the nuts and raisins fry till slightly browned and is crispy.Set aside.
2) In the same pan add vermicelli and roast till golden brown.Then add half of milk and let the vermicelli get cooked. Once the vermicelli turns soft add sugar, cardamom powder, give a quick stir.
3) Add remaining milk and let it boil in low flame. Once it is thick add the roasted nuts,dates,rose water give a stir and cook for 2mins then switch off.
It was so delicious that the taste still lingers in my tongue Serve hot or chilled as you like it. I loved it chilled.
Now let me show you one more dish which is called Steamed Kabab
Ingredients:
Mince Mutton 300 Gms
1 Onion
1 inch cube Ginger
1 Teaspoon Garlic paste
1 teaspoon curd
½ cup coarsely chopped Coriander leaves
5 – 6 Green chillies
1 teaspoon chilli powder to taste
Freshly crushed Black pepper
Salt to taste
Oil
1 Onion
1 inch cube Ginger
1 Teaspoon Garlic paste
1 teaspoon curd
½ cup coarsely chopped Coriander leaves
5 – 6 Green chillies
1 teaspoon chilli powder to taste
Freshly crushed Black pepper
Salt to taste
Oil
Method:
1) Chop together green chillies, onions and ginger.
2) Add the minced mutton and chop in a Mixer grinder, add rest of the ingredients and let it chop till the mixture is not lumpy.
3) Don’t add any water.
4) Greases palms with a little oil, make small balls with the mixture
5) Shallow fry on a pan till the outside turns golden.
6) Place the fried kabab balls onto a stick and into a steamer.
7) Cover and let it steam for ten to fifteen minutes.
8) Serve with sauce or chutney.
And finally the last but not the least Chicken Biryani
Ingredients
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| Chicken Biryani |
1) Basmati Rice / Jeeraga samba 2 cups
2) Onion 2 medium sized (thinly sliced)
3) Tomato 1 no. (chopped)
4) Green chili 3 or 4 (slit open)
5) Ginger Garlic Paste 1 tbsp
6) Mint leaves 1/4 cup (chopped)
7) Corianderleaves/Cilantro 1/4 cup (chopped)
8) Fresh Yogurt/Curd 1/2 cup (diluted to 1 cup -use the same cup which u measure rice
9) Turmeric Powder a generous pinch
10) Chilli Powder 1/2 tsp
11) Salt to taste
To Marinate
1) Chicken 1 lb(cut into pieces)
2) Ginger Garlic Paste 1/4 tsp
3) Yogurt/Curd 1 tbsp
4) Chilli powder 1 tsp
5) Coriander powder 1 tsp
6) Garam Masala Powder 1/4 tsp
7) Salt 1/2 tsp
To Temper
1) Oil 3 tbsp
2) Clove 4 no.s
3) Cinnamon 2″ stick
4) Bay leaf 1 small
5) Cardamom 3 no.s
Method
1) First wash chicken drain excess water then marinate with the ingredients given under the heading “To marinate” and cover it and keep aside for at least 30 minutes.
2) Wash and soak rice in water for atleast 20-30 minutes.
3) Heat oil in a skillet/pressure cooker, add the tempering ingredients one by one then add onion, green chilli, mint leaves, cilantro sprinkle little salt and saute for 1-2 minutes.
4) Then add ginger garlic paste and saute till the raw smell leaves.
5) After that add tomato and saute till it turns soft n mushy.
6) Now add the marinated chicken, chilli powder, turmeric powder and saute for 2-3 minutes.
7) Then cook covered for 6-7 minutes or till the chicken gets 3/4th cooked.
8) And then add enough 1 cup yogurt and 2 or 3 cups of water, enough salt and allow to boil.
9) Once it starts boiling, reduce the flame and cook for 3 minutes.
10) And now add soaked and drained rice and pressure cook for 1 -2 whistles.
11) But if u are cooking in skillet/stove top, cook rice with lid closed in medium heat till 80% water absorbed(see pic below).
12) At this stage using a clean kitchen towel close the skillet and then close the cloth with lid and turn the heat to low and cook in DUM for 6-7 minutes.
13) That’s it..Yummy & Aromatic Chicken Biryani ready. Serve hot with raita/curry/boiled eggs.
So these were the three main dishes which is mainly prepared in all Muslim community so I just show you the easily way to prepare it so just go for it and enjoy the food with your family and friends.
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