Eid Mubarak 2017

Eid recipe


Mrouziya is a famous dish cooked during Eid, and is traditionally prepared in a tagine. 
It is sweet and spicy to taste and uses the slaughtered lamb that is incorporated to prepare it. 
This dish is slow cooked and is very fragrant due to addition of various spices and nuts. 
The festival of Eid propagates sharing of meal and Mrouziya is essentially a communal dish.  
Its unique taste combined with toasted almonds and olive oil imparts a unique taste to this dish. 
It is basically a main-course and is served with warm bread or saffron rice and consumed during lunch or dinner.

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 blanched almonds, 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 with a 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, or with cooked Saffron rice, Raisins and Almonds


BiryaniRecipe of Making Biryani a Traditional Eid Dish
No Eid is complete without an aromatic Biryani. Widely consumed as
a main-course this dish brings back fond memories for many and is relished equally during lunch or dinner.
This rich dish is made using good quality rice and chunks of mutton/chicken,
cooked slowly over a medium fire for hours that gives it an impeccable taste.
The traditional recipe was usually a close guarded secret, and was known only to the head chef or the
elder women of the family. This recipe used rich ingredients like clarified butter (ghee), spices and herbs.
A lot of families add saffron to this dish to enhance its flavour.

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 ¾ 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 and Keep aside.
  • Heat four tablespoons ghee or oil and fry the chili paste.
  • To this add the mutton, ¼ 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 rice is cooked, spread it on a plate and remove the spices (sabut masala).
  • Make a Pudina mixture of the chopped Kothmir, Pudina, garam masala and fried 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.

Mutton Korma

Recipe of Making Mutton Korma a Traditional Eid Dish
Another delectable Eid speciality is Mutton Korma. Korma is essentially mince meat balls,
flavoured with herbs and spices, and immersed in an onion based gravy. The succulent meat balls are savoury
in taste and can be eaten with flat bread or rice, making it an ideal main-course during lunch or dinner.

Ingredients :- 
  • ½ kg Boneless mutton.
  • ½ tbsp Jeera.
  • Onions.(Finely chopped 1 cup)
  • Poppy seed paste. (½ cup)
  • Coconut paste. (½ cup)
  • 1 tbsp Ginger paste.
  • 1 tbsp Garlic paste.
  • Coriander powder 1 tbsp.
  • Turmeric powder ½ tsp.
  • Red chili powder ½ tsp.
  • Bay leaves 2 nos.
  • Cloves 6-8 nos.
  • Green elaichi 6-8 nos.
  • Cinnamon sticks A few.
  • Nutmeg powder A little.
  • Oil 4 tbsp.
  • Salt to taste
How To Cook :-
  • Roast (dry) the cloves, elaichi, nutmeg powder, jeera and cinnamon sticks and then grind to a fine paste.
  • Heat some oil in a saucepan, add bay leaves and chopped onions and saute.
  • When the onion browns add the ginger and garlic paste.
  • Put in the boneless mutton and stir, mix in the ground masala, turmeric and red chili powder.
  • Pour some water, sprinkle salt to taste and boil till the mutton is tender.
  • Finally add in the poppy seeds paste along with the coconut paste and roasted coriander powder.
  • Boil for another 10 minutes.
  • Serve hot, garnished with coconut paste.

Sheer Korma / Seviyan

Sheer Korma / Seviyan
Recipe of Making Sheer Korma / Seviyan a Traditional Eid Dish
Enter any household on the day of Eid, and be sure to be served a bowl of this Eid delicacy. While many may serve it as a dessert, Sheer Korma is typically meant for guests. This dish is made using vermicelli and milk and is loaded with dry fruits of the season and is perfect end to an otherwise savoury flair served during Eid. Each Muslim household can boast of an individual recipe passed down from one generation to generation.

  • 1 pack ate Vermicelli
  • 1-gallon fresh whole milk
  • 1-cup sugar
  • 20 cloves whole cardamom pods
  • 1/2-teaspoon cardamom powder
  • 1 cup slivered almond, cashews and pistachios
  • 1/2-cup fresh cream
  • 1/2 teaspoon saffron strands
  • 3 tablespoons charoli nuts
  • 1/2-cup light brown raisins
  • 1/2-teaspoon rose water
  • 1-tablespoon butter
How To Cook:
  • Fry the vermicelli in the butter until well browned but not burnt.
  • Fry on low heat until all the butter is dried.
  • Add in 1/4-cup sugar and fry again.
  • Add in the whole milk cup by cup, stirring constantly, and bring to boil.
  • Add in the raisins, whole cardamom, and 1/2 cup slivered almonds, cashews and pistachios, and the remaining sugar.
  • Reduce the heat and thicken the sheer korma to three-strand consistency, letting the milk boil until it is halved.
  • The vermicelli must be very soft by now.
  • Quickly add in the rose water, charoli and fresh cream and let simmer covered for 10 minutes.
  • Garnish with the saffron strands and powdered cardamom, and serve immediately.


  • 750 gm sella rice
  • 200 gm pure ghee
  • 200 gm sugar
  • 150 gm khoya
  • 6 black cardamom
  • 6 green cardamom
  • 2 cinnamon sticks
  • 5 gm fennel seeds
  • 2 bay leaves
  • 4 cloves
  • 50 gm cashews
  • 50 gm raisins
  • 25 gm pistachios
  • 25 gm almonds
  • 1 gm saffron
  • 50 gm raisins
  • 1/2 tsp of rose water
  • Soak rice in water for 1 hour and drain.
  • Mix milk, saffron, rose water and sugar in a bowl.
  • Heat 10-15 cups of water in a pan.
  • Boil it then add the soaked rice and cook further till the rice is almost 75% t cooked.
  • Strain the water from the rice and mix 100g of pure ghee.
  • Heat the remaining half of ghee in a pan.
  • Add dry fruits and fry till golden-brown.
  • Add whole spices and fry for few seconds.
  • Add the milk mixture and boil.
  • Add the rice , cover it and cook on low flame for 10-12 mins
  • Garnish with khoya, nuts
  • Serve hot..

Haleem recipe

  • 1.5 kg lamb (boneless)
  • 500 ml pure desi ghee
  • 150 gms moong dal
  • 50 gms chana dal
  • 100 gms broken wheat
  • 10 gms green cardamom
  • 50 gms garlic paste
  • 30 gms green chilly paste
  • 10 cloves
  • 4 bay leaves
  • 1 gm saffron
  • 10 gms turmeric powder
  • 5 gms mace
  • 10 gms green cardamom
  • 150 gms onion fried
  • 3-4 liter lamb stock
  • Salt upto taste
  • Wash and soak all the dals and broken wheat together for 2 hours.
  • Take a heavy bottom pan and add ghee to temper it with whole spices - cloves, bay leaf and green cardamom.
  • When the spices start crackling
  • Add the grated ginger and garlic paste till the colour turns brown.
  • Add the lamb along with all the powdered spices saffron,turmeric powder.
  • Add green chilli paste.
  • Cook until it is half done and then add fried onions.
  • Drain the water from the lentils and add it to the lamb.
  • Add lamb stock.
  • Add salt to taste.
  • Let it cook until lamb gets tender and mixes with the lentils and becomes thick in consistency.
  • Check for the seasoning and serve with the choice of breads.

Chicken Biryani

  • Basmati rice - 2 cups
  • Chicken pieces - 3/4 kg
  • Onion - 3 large, sliced
  • Yoghurt - 1 cup
  • Ginger paste - 1 tsp
  • Garlic paste - 1/2 tsp
  • Green chili paste - 1 tsp
  • Tomato puree - 1/2 cup
  • Red chili powder - 2 tsp
  • Turmeric powder - 1 tsp
  • Cumin powder (roasted) - 1 tsp
  • Cardamom powder - 1/2 tsp
  • Garam masala powder - 2 tsp
  • Milk - 1/2 cup
  • Saffron - a pinch
  • Coriander powder - 1 tsp
  • Green coriander leaves - 2 tbsp, chopped
  • Water - 3 1/2 cups
  • Oil - 7 tbsp
  • Salt to taste
  • Mix tomato puree, yoghurt, ginger garlic paste, green chili paste, red chili powder, turmeric powder, roasted cumin powder, garam masala powder, coriander powder and salt.
  • Take the chicken and marinade it in the same mixture. Set aside for 3-4 hours.
  • Put oil in a pan, heat it and fry onions till they turn golden brown.
  • Add marinated chicken and cook the entire mixture for 10 minutes.
  • In a pressure cooker, take the rice and add three and a half cups of water.
  • Add saffron to the milk and add to the rice.
  • Finally, add the cardamom powder and the cooked chicken pieces
  • Mix all the ingredients gently, cover with the cooker lid and pressure cook until 1 whistle.
  • Garnish with green coriander leaves and serve hot.

Chapli Kabab

  • 1/2 kg Beef/Mutton/Chicken mIce.
  • Salt to taste.
  • 1 tbsp crched red chilli.
  • 1 tbsp zera powder.
  • 1/2 tsp all spIce.
  • 2 tbsp chop green Coriander.
  • 5,6 green chili.
  • 1 boiled and chop egg.
  • 1 tsp dry dhania powder.
  • Egg half.
  • 2 fine chop onion.
  • 2 tbsp Ginger Garlic paste.
  • 2 tbsp gram flour.
  • Tomato as required.
  • Oil for frying.
  • Mix all thing in mice.
  • Put it half hour to rest.
  • Give shape to kabab and fry it.
  • Remember heat of stove is normal.
  • Garnish it with tomato.

Murg Adraki

  • 500 gm Boneless chicken pieces
  • 50 gm Dry ginger powder
  • 50 gm Garlic ginger paste
  • 4 Onions (chopped)
  • 2 tsp Cinnamon powder
  • 1 Lemon
  • 1/2 Cup mint leaves (chopped)
  • Salt to taste
  • 4 tbsp Cooking oil
  • 2 tsp Chili powder
  • Heat oil add onion and sauté till it turns golden brown.
  • Add ginger garlic paste and chicken pieces.
  • Sauté for 10 minutes. Add lemon juice, cinnamon powder, ginger powder, chili powder, salt to taste.
  • Cook for 3 min.
  • Garnish with fresh coriander and mint leaves.
  • Serve hot.

Chicken Makhani

  • 450 gms Boneless Chicken Thighs
  • 1 tbsp Peanut oil
  • 1/4 tsp Cayenne Pepper
  • 1 pinch Salt
  • 1 pinch Black Pepper
  • 2 tbsp Butter
  • 2 tsp Lemon juice
  • 1 tbsp Ginger-Garlic paste
  • 1 tsp Garam Masala
  • 1 tsp Chili Powder
  • 1 tsp Ground Cumin
  • 1/4 cup plain Yogurt
  • 1 cup Cream
  • 1 cup Tomato Puree
  • 1 Bay Leaf
  • 1 Shallot (finely chopped)
  • 1/4 White Onion (chopped)
  • 1 tbsp Cornstarch
  • 1/4 cup Water
  • Heat 1-tablespoon oil in a large saucepan over medium high heat.
  • Saute shallot and onion until it becomes soft and translucent.
  • Add butter, lemon juice, ginger-garlic paste, 1-teaspoon garam masala, chili powder, cumin and bay leaf into the saucepan. Cook it for 1 minute.
  • Then add tomato sauce, and cook for 2 minutes, stir it frequently. Stir in cream and yogurt.
  • Reduce heat to low.Now again heat it for 10 minutes, stirring frequently.
  • Season it with salt pepper. Remove from heat and set aside.
  • Heat 1-tablespoon oil in a large heavy skillet over medium heat.
  • Cook the chicken until it turns lightly browned, about 10 minutes.
  • Reduce heat, and season with 1-teaspoon garam masala and cayenne.
  • Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink.
  • Stir cooked chicken into sauce.
  • Mix together cornstarch and water, and then stir into the sauce.
  • Cook for 5 to 10 minutes, or until thickened.

Dates and walnut kheer

  • 1 liter milk
  • 1/2 kg dates (de-seeded and chopped)
  • 1/2 cup sugar
  • 1/2 cup walnuts (chopped)
  • 3 Tbsp oats
  • 4 Tbsp roasted almonds (chopped)
  • 300 ml fresh cream
  • 2 cups water
  • Add dates with water in a non stick pan and cook on a low flame till the dates turn soft.
  • Let it cool.
  • Then using a blender make a fine paste
  • Add 100 ml milk to the mixture.
  • Heat the remaining milk in another pan and cook it on low flame.
  • Add sugar and the date paste and mix well.
  • Add oats and half the quantity of crushed walnut and almond
  • Bring to a boil.
  • Cool the mixture and refrigerate it.
  • While serving add cream and garnish with remaining nuts.

Meethi Seviyan

  • Sewaiyan 1/2 Kilogram (vermicelli)
  • Khoya 1/2 Kilogram (made from milk)
  • Sugar 900 Gram
  • Cardamoms 25 , powdered
  • Milk 300 Gram (1 Glass)
  • Pure ghee 250 Gram
  • Mix chopped dry fruit 1/2 Cup (8 tbs)
  • Water 1 1/2 Cup (24 tbs), 1 1/2 glass - to prepare sugar syrup /chashni
  • First heat ghee in a pan add crushed sewainyan ( varmicelies) in it and fry it low flame, after few minutes add chopped dry fruits in it and fry it more minutes
  • Remove pan from flame.
  • Now Khoya sorte in low flame for few minutes in another pan and add in the sewaiyan.
  • Prepare sugar syrup ( add water in sugar and cook it) in another pan.
  • Now add milk in fried sewaiyan and put it on low flame for 5-7 min.
  • And the end add sugar syrup in sewainyan and keep it low flame 5-7 min.
  • Now the dish is ready,serve it garnish with chopped dry fruit