Eid Special recipes

Eid Special recipes

July 19, 2015

Eid is over but today being a Sunday, there is surely time to continue the feasts. To make the day special, here are some traditional Eid recipes. Now go ahead and have a scrumptious Sunday!

Steamed Kebab


  • 300 g minced mutton
  • 1 onion
  • 1 inch cube ginger
  • 1 tsp garlic paste
  • 1 tsp curd
  • ½ cup coarsely chopped coriander leaves
  • 5-6 green chillies
  • 1 tsp chilli powder to taste
  • Freshly crushed black pepper
  • Salt to taste
  • Oil


  1. Chop the green chillies, onion 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.


Tabouli Salad


  • 1 small onion
  • 1 tsp dry mint
  • 1/4 cup olive oil
  • 1/2 cup fine bulgur
  • 2 bunches of parsley
  • 2 medium chopped tomatoes
  • 1/4 cup lemon juice
  • 1 tsp salt
  • Lettuce leaves for garnishing


  1. Soak the bulgur in sufficient water for 15 minutes
  2. Drain the water well
  3. Put all the ingredients in a cooking bowl and add olive oil
  4. Chill the mixture in a refrigerator
  5. Take it out once the dish has cooled enough
  6. Decorate it with lettuce leaves.
  7. Your Tabouli Salad is ready to be served


Shahi Nawabi Biryani


  • ½ kg Basmati rice (semi-cooked)
  • 1 kg boneless meat (chopped into square pieces)
  • 500 gms curd
  • 4-6 tsp ginger-garlic paste
  • 4-6 green chillies
  • 8-10 big onions (sliced)
  • ¼ cup lime juice
  • ½ tsp red chilli powder
  • A pinch of caraway seeds (shahi zeera)
  • 5-6 twigs of coriander leaves (chopped)
  • 5-6 twigs of mint leaves (chopped)
  • 2-4 pinches each of saffron pods cardamom, cinnamon
  • 2-3 drops saffron colour
  • 1-2 pods clove
  • 2 cup oil
  • 2 tsp ghee
  • Salt (to taste)


  1. Smear the pieces of meat with ginger-garlic paste and keep them to marinate for about an hour
  2. Meanwhile, fry the sliced onions in a heated pan till they become light brown
  3. Let the onions cool down and then crush them
  4. Now, add the crushed fried onion (only three-fourth), curd, red chilli powder, cinnamon, green chilli paste, cardamom, shahi zeera, coriander leaves, clove, saffron water, mint leaves and salt to the marinated meat
  5. Leave the meat as it is for another 1 hour
  6. Make a mixture of aromatic water by adding salt (1 tsp), cinnamon, clove, cardamom, mint leaves and coriander leaves in a little water
  7. Now spread half of the semi-cooked rice in a heavy-bottomed vessel
  8. Add saffron color, lime juice, ghee and the remaining onions over the rice
  9. Spread a layer of marinated meat over this, and again spread the remaining semi-cooked rice
  10. Now add the aromatic water in a circular motion over the rice
  11. Tightly cover the vessel with a lid; keep it on a low flame
  12. Remove the vessel from the flame exactly after 15 minutes
  13. The Shahi Nawabi Biryani is ready to serve.
  14. Garnish with coriander and mint leaves and serve hot


Parsi Sev


  • 250 g vermicelli (seviyan)
  • 1-1/2 cup sugar
  • 2 cups water
  • 1 tsp vanilla essence
  • 1 tsp nutmeg (powdered)
  • 1 tsp cardamom (powdered)
  • 1 cup raisins
  • 1 cup chirongi nuts (charoli)
  • 1 cup almonds (finely chopped)
  • 2 cups ghee


  1. Heat the ghee in a large thick-bottomed kadhai and fry the raisins, charoli and almonds, separately and keep aside
  2. In the remaining ghee, add the vermicelli and saute till it gets slightly darker
  3. In the meantime, put the sugar, water, nutmeg and cardamom in another pan, over medium heat, stirring continuously till the sugar dissolves, and bring to a boil
  4. When the vermicelli is roasted, add the sugar syrup and the vanilla and bring to a boil; cover and cook over low heat till the liquid is absorbed and the sevian are cooked through
  5. The vermicelli strands should be separate like rice in a pulao
  6. Garnish with the roasted raisins, charoli and almonds
  7. Serve hot


Sheer Khurma


  • 2 tbsp butter
  • 1/4 cup vermicelli (seviyan)
  • 1/2 cup sugar
  • 3 cups milk
  • 1/4 cup chopped dried fruits
  • 2 tbsp raisins
  • 2 tbsp dates
  • 1 tsp chirongi nuts (charoli)
  • 1/2 tsp cardamom powder
  • 2 tbsp rose water
  • Cardamom powder for garnishing


  1. Heat the butter in a deep pan, add the vermicelli and cook till it turns golden brown
  2. Add the sugar and milk
  3. Cook till the sugar completely dissolves
  4. Add the dry fruits and raisins
  5. Mix well and allow it to cook on low flame for 3 to 4 minutes.
  6. Add the dates, charoli, cardamom powder and rose water, and simmer for another 2 minutes
  7. If the sheer korma is too thick, add a little hot water and mix gently
  8. Remove from the flame and serve hot or cold, according to taste
  9. Garnish it with cardamom powder before serving




  • 1 kg milk
  • 1/4 cup flour (maida)
  • 1/4 cup semolina (suji)
  • 4-5 cardamom seeds slightly pounded
  • Ghee
  • Water
  • Few pistachios and almonds to garnish


  1. Roast the semolina till it is light brown
  2. Boil the milk on low heat till it reduces to half; put a ladle in the pan to prevent it from sticking to the bottom
  3. Add the roasted semolina to the milk, along with the flour; take care that there are no lumps
  4. Add the pounded cardamom seeds
  5. Now heat the ghee in a flat pan
  6. Pour the semolina flour batter into the ghee slowly, to form small pancakes.
  7. Turn over after cooking for a few seconds till the pancake turns light golden
  8. Don’t let the pancake become too crisp or brown
  9. Make sugar syrup using a double boiler and add a few drops of gulab jal.
  10. Dip the malpuas in the hot syrup and keep them for 15 minutes to half-an-hour
  11. Put the malpuas on a plate to serve
  12. Garnish with finely sliced pistachios and almonds


Maamoul Cookies


  • Dough
  • 2 cups all-purpose flour
  • 1 cup semolina flour
  • 1 tsp baking powder
  • 1/4 cup milk
  • 2 sticks of butter at room temperature
  • 1 tsp orange blossom water
  • Cookie moulds


  • 1 cup ground walnuts
  • 1/4 cup sugar
  • 1/4 tsp cinnamon
  • 1 tsp orange blossom water
  • 8 dates (pitted)
  • Vegetable oil
  • Powdered sugar


  1. Pre-heat the oven at 232 degrees Celsius or 450 degrees Fahrenheit
  2. In a large bowl, mix the flour, semolina and baking powder
  3. Add butter, milk and orange blossom water to the dry ingredients and mix until a dough is formed
  4. Blend the walnuts until fine; then pour them into a bowl and add sugar, cinnamon and orange blossom water
  5. Next, put the dates into the food processor and blend until it is formed into a fine ball
  6. Remove and add orange blossom water; set it aside
  7. To form Maamoul cookies, roll the dough into balls, smaller than golf balls, poke an indent into the ball and place some of the filling inside; close the opening until all of the filling is concealed
  8. Next, grease the mould with some vegetable oil so that the dough does not stick, press a ball into a mould and then tap out the cookie by hitting the mold on the side
  9. Place the cookies on a non-stick baking sheet and bake for 20 minutes, until the bottom of the cookie becomes light brown
  10. Remove the cookies and let them cool completely
  11. Dust them with powdered sugar and your cookies are ready to serve


Recipes courtesy www.zeenews.india.com

Lead image: ridhisblog.wordpress.com

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