Eid-Ul-Fitr Recipes

Islam is the second popular religion in the world with a large
numberof followers. All those whoare followers of Islam are Muslims
and the most important festivals of Muslims are:
*. Ramadan
*. Eid-Ul-Fitr
*. Eid-Ul-Adha Eid-Ul-Fitr is the time to break the fast and have
delicious food. Eid-ul-fitr isthe time to celebrate and enjoy. Muslims
visit to mosque for special prayersand all the friends and relatives
have a small get together where all of them have Eid meal together to
built a feeling of unity among each otherand spread the happiness and
love all around. They greet each other by sayingEid Mubarak!
Eid-Ul-Fitr Food Items: The occasion of Eid-ul-fitr is incomplete
without the famous and known Eid-Ul-Fitr dishes, which Muslims cook on
the Eid day. Females cook all the Eid dishes in bulk as many friends
and relatives visit home on the Eid day to greet. All the females
decide the preparations and the menu for the Eid beforehand. Some of
the most famous and commonEid dishes made at all the Muslim houses
are:
*.
*. Murgh mussallam
*. Mrouziya
*. Nawabi biryani
*. Beef fajita salad
*. Beef stew
*. Tasty beef roast
*. Tabuli
*. Biryani
*. Mutton korma
*. Haleem
*. Lemon pepper steak
*.
Eid-Ul-Fitr Recipes:
Recipes of some of the famous Eid food items are given below:
Mrouziya
Ingredients 2 pounds of lamb chunks
2 cups of water
2 teaspoons Ras El Hanout
1/4cup of honey
1/4cup of olive oil
1/2 cup of whole blanchedalmonds, toasted
1/4 cup of raisins
How To Cook: Bring the oven temperature up to 345 degrees. Coat the
lamb with Ras El Hanout spice. Place spiced lamb in a 5-quart pot
covered witha lid. To the pot, add the water, honey and olive oil Bake
for about 2 hours until the meat softens. Remove the meat from the pot
and keep warm. Remove extra oil. To the pot, add the raisins. Boil
until the raisins are fully cooked. Return the lamp to the stew. Boil
for about 2 minutes. Decorate with the toasted almonds. Serve with
warm bread, orwith cooked Saffron rice, Raisins and Almonds.
Biryani
Ingredients 500 grams Basmati Rice
1kg Mutton (cut into small pieces)
2 tsp. Garam Masala.
6 Red chilies
7 Cashewnuts
Onions. (Chopped)
5 Lavang (Cloves)
2 Dalchini (Cinnamon Sticks)
2 pieces of Elaichi (Cardamom)
3 Green chilies (add more according to your taste)
6 Kothmir (chopped Fresh coriander)
1 small bunch Pudina chopped
Ginger Garlic paste
3 tsp. Saffron. (Dissolved in� cup milk)
beaten curd one cup
Juice of 2 Limes, 4 boiled eggs, Ghee /Oil 5 tbsp.
Salt.
How To Cook: Grind the chilies and Cashewnuts. Mix the mutton pieces
with the ginger-garlic paste and beaten curd andKeep aside. Heat four
tablespoons ghee or oil and fry the chili paste. To this add the
mutton, � of the fried onion, 1tsp garam masala and salt to taste. As
the ghee separates from the mixture, add one and a half cups warm
water and pressure cook till softens. Take a wide vessel, fry the
whole spices in 1 tbsp. ghee/oil. Add the rice and fry a little, add
green chilies and salt to taste and enough water for the rice to cook.
When the riceis cooked, spread it on a plate and remove the spices
(sabut masala). Make a Pudina mixture of the chopped Kothmir, Pudina,
garam masala andfried onion and keep aside.Take another wide vessel
(thick bottom) and line it with ghee, spread a layer of rice in it and
cover it with half the mutton. Spread half of the Pudina mixture and
juice of a lime. Put a layer of rice followed by a mutton layer and
finish with a final layer of rice. Spread the rice with saffron milk
and some ghee. Cover tightly and cook for twenty minutes over slow
fire. Start serving hot.
Among the famous Eid deserts the two known dishes are given below:
*. Seviyan
*. Sheer Korma
Recipes of The Famous Eid Deserts:
Recipe for some of the famous Eid Deserts is given below:
Seviyan
Ingredients
2 Cups of milk
2 tbsp. Of Rice
3 tbsp. Of Sugar
1/4th Cup of blanched almonds (sliced) <
1 tsp. Of Green cardamom (crushed)
1/2 tsp of Kewra essence
Silver or gold foil paper (varak)
How To Cook:
Soak rice in water for few hours, after removing water, grind rice
into a smooth paste. In a non-stick saucepan bring milk. Over a
moderate lowheat add rice, sugar and cardamom and stir constantly till
milk turns thick. Now add almonds and put in serving bowl and chill.
Garnish with silver or gold foil paper (varak) and serve.