Step into the enchanting world of Eid celebrations, where flavors mingle with tradition and culinary delights become the centerpiece of joyous gatherings. From succulent kababs sizzling on the grill to sweet treats dripping with honey, each dish tells a story of cultural richness and familial love. Join us as we unveil a treasure trove of recipes that capture the essence of Eid, inviting you to indulge in a symphony of tastes and textures that linger long after the festivities end.
California Walnuts Akhroti Seekh Kebab
Ingredients : 2 cups minced mutton, 1/4 California walnuts, crushed
For the marination : 1 tablespoon ginger-garlic paste, 1 teaspoon red chili powder, 1 and a half tablespoon salt, 1/4 teaspoon black pepper, powdered, 1/4 teaspoon garam masala, Skewers to make the kebabs, Oil for brushing
For serving: Chaat masala, Lemon halves
Preparation : In a big bowl, mix minced meat with all the ingredients and massage for 5 minutes until it feels warm. Shape the mixture into long cylinders and put a skewer through each. Brush with oil and cook on high flame for 2 minutes. Then, cook on medium flame for 10 minutes, turning occasionally. Finish by sprinkling chaat masala and adding a splash of lemon juice. Ready to serve!
California Walnuts Kashmiri Modur Pilaf
Ingredients : 1 cup basmati rice, 1 cup sugar, 6 tablespoons ghee, A generous pinch of saffron strand, 1/3 cup California walnut halves, 1/3 cup candied fruits, Salt as required, 3 cups water, A few drops yellow food grade color
Dry spice mix: 3 bay leaves,1/2 teaspoon cloves, 1 inch cinnamon stick, 1 tablespoon cardamom seeds, 1/4 teaspoon whole black peppercorns
Preparation : First, wash the rice and let it soak for 30 minutes. Then, drain the water and set the rice aside.In a small pot, bring 2 cups of water to a boil. Add the rice and cook for 5 to 10 minutes until it’s about 75% cooked. Drain the water from the rice and set it aside.Next, grind the dry spices and set them aside.In a separate pan, combine ghee, sugar, 1 cup of water, dry spice mix, food coloring, saffron strands, candied fruits, and California walnuts. Bring this mixture to a boil until the sugar dissolves completely. Then, add the pre-cooked rice. Stir everything well together. Cover the pan and let it cook on low heat for 12 minutes. Serve the delicious dish while it’s hot!
Gulaab Ki Phirni
Ingredients: 1/4 cup basmati rice, 4 cups California walnut milk, 1/4 cup sugar, 3 tablespoons rose syrup
Garnish : Few fresh rose petals, California walnut halves
Preparation: First, soak the rice in water for half an hour, then drain it and grind it into a grainy paste.Next, gently simmer the California walnut milk for 10 minutes until it thickens slightly. Slowly add the rice paste while whisking to prevent lumps. Bring the mixture to a boil, then reduce the heat and simmer for about 15 minutes, stirring occasionally.Add sugar and mix until it dissolves. Divide the mixture into two parts. Mix rose syrup into one part and leave the other as it is.Transfer the mixtures into earthen pots, giving them a slight ripple effect. Place a California walnut half and some rose petals on top of each phirni.Finally, cool the phirni in the refrigerator for at least 2-3 hours or overnight before serving it cold.
Recipes curated By Chef Varun Inamdar