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The Ramzan Eid, more popularly known as Eid Ul Fitr is one of the most significant Muslim festivals. The celebration is the outcome of a tough fasting ordeal continuing for the entire Muslim month of ‘Ramzan’. The Ramzan happens to be the ninth calendar month of the Muslims. The Eid is the celebration of the month long fasting itinerary and therefore known as the Ramzan Eid. The festival takes place at the end of the month and the beginning of it is marked by looking at the new moon resembling a crescent, a shape, which is consaidered to be sacred and auspicious by the Muslims. The Eid is itself a santrum festival, as the Muslims believe that Prophet Mohammad has coined the Koran, the holy book of the Muslims during the month of Ramzan.
The Ramzan Eid is not a festival limited within the boundaries of India but it is celebrated with great enthusiasm throughout the world, wherever it is inhabited by the followers of the Islam. One of the best parts of the celebration is the enchanting range of Ramzan Eid recipes. The various Ramzan Eid dishes happen to be some of the most delicious Muslim treat. The preparations of Ramzan recipes require delicate care and therefore the taste of the dishes in true terms mark an enraptured joy to the taste buds. The ingredients of the Ramjan Eid recipes are also the chosen ones and it is not possible to have the perfect flavor without knowing the proper proportion of the spices and other constituents to prepare the ideal dish. So, here is a brief list of the traditional Ramzan Eid recipes to help one to have an excellent ‘Iftar’ session, a traditional ceremony to break the fast during Ramzan with good food. The most popular dishes for Iftar are,
- Nawabi Biryani
- Badami Ghosht
- Haleem
- Seviyan
- Badam Phirni
Here is the preparation of them to have the perfect taste.
Nawabi Biryani
Ingredients:
- 1/2 kg. Mutton
- 325 gms. Basmati rice
- 1/2 cup beaten Curd
- 3 Onions, sliced into pieces
- 3 red chilies
- 5 Apricots
- 1/2 tbsp Ginger-garlic paste
- 5 Cloves
- 3 Green cardamom
- 1" piece Cinnamon
- 1 tsp. Garam masala
- 1/2 tsp. Turmeric powder
- 1/2 tsp. Shahjeera
- 5 Pepper
- 1/4 cup milk with Saffron
- 1 pinch Coriander/Pudina
- Dry fruits
- Ghee
Preparation:
The apricots and the dry fruits need to be fried in the ghee with a pinch of salt. Then make an even paste by grinding red chilies and onion. The mutton should be marinated well with the onion paste, ginger-garlic paste, turmeric powder, and salt. Then take ghee in the pressure cooker and pressure cook the marinated mutton until it turns tender. Again take ghee in some other vessel, the whole spices need to be added in it and fried for a while and then the rice should be added in it. Add saltand water in it. The water must lie 1 inch above the rice and start cooking until everything is soft and done. Now take a largevessel and asseble everything. Put ghee at the base and then put the cooked mutton and cover it with a layer of rice and then sprinkle ghee on it and the saffron milk. Lastly top it with the dried fruits and nuts and put it on dum over a steady flame. Once ready, garnish it with chopped pudina or coriander and serve hot.
Badami Gosht
Ingredients:
- 1 1/2 pounds of cubed lamb
- 1 large chopped onion
- 1 1/2 inch fresh ginger
- 2 dried red chellies
- 6 garlic cloves
- 1 1/4 cup plain yogurt
- 2 garlic crushed cloves
- 2 Cinnamon sticks
- 1 Tablespoon cardamom seeds
- 1/2 tsp chili powder
- 1 1/2 cup coconut milk
- 1/2 cup ground almonds
- 1 tsp salt
- 1 tsp saffron threads, soaked in 2 tbsp ablespoon boiling water
- 5 Tablespoon vegetable oil
Preparation:
The oil should be heated in a pan. Take the spices, such as, cardamom, cloves, cinnamon and fry for 1 minute and then put the onion and saute it for few moments, occasionally stirring it. The ginger and the garlic should be added then and also put the lamb cubes after it and everything should be fried well with frequent stirring. Mix the saffron, the yougurt, salt and chilli powder together and add to it and cook for another 5 minutes.Form a thick paste by grinding the almonds and add it up with the gravy. Cook at a simmer flame for about 5 minutes. Then, it is time to put the coconut milkand cover the pan with a lid, putting it at a low flame and cook it for approxmately 35-40 minutes. At the last 109 minutes take away the lid of the pan and cook it uncovered. Soon the Badami Gosht will be ready to be served hot.
Haleem
Ingredients:
- 750 gm chop lamb
- 115 gm. lentils
- 150 gm. dried Yellow split Peas
- 80 gm. oat meal
- Shallot
- 1 big onion
- 2 tablespoons Maiezana
- 4 teaspoons Garam Masala
- 4 teaspoons Jeera
- 3 teaspoons Ajinomoto
- Lemon
- Salt and Pepper to taste
- Green Coriander
Preparation:
Boil the split chick peas and the lentil mixed with salt for about 30 minutes. Put the ajinamoto, the maiezana pepper and salt in the lamb cubes and compoletely soak them in the spices and the chickpea broth. Then, fry the onion and put the lamb cubes in it and let it be cooked for some moments. As all the water will get evaporated, add the Jeera and the garam masala. Then, take 2 litres of water in a pressure cooker and put the lamb in it and pressure-cook it for about 30 minutes. Dilute the oats in a glass of water and mix it with the lamband this will create a healthy and delicious soup.
Seviyan
Ingredients:
- 50 grams of Vemicelli or Seviyan
- 1/2 tin of Condensed Milk
- 1/2 liter of Whole Milk
- 2 tbsp. of Raisins
- 2 tbsp. of Almonds & Pistachios
- 2 powdered Cardamoms
- 1 tbsp. of Pure Ghee or Butter
Preparation:
Take ghee or butter in a pan and fry the Seviyan or Vermicelli, until they turn light brown and keep them aside. Then pour the milk in another pan and boil it. After some time, the vermicelli, the condensed milk and the powdered cardamom are to be added in the milk. Then, the milk along with all the ingredients should be cooked for 2-3 minutes. Once the vermicelli will become soft, garnish it with the almond, pistacchios and raisins, and serve.
Badam Phirni
Ingredients:
- 2 tbsp. Rice
- 3 tbsp. Sugar
- 1/4th Cup chopped almonds
- 2 Cups milk
- 1/2 tsp Kewra essence
- 1 tsp. Green cardamom
Preparation:
The rice needs to be soaked in the water for few hours. It can also be kept overnight, strain the excess water and then grind it into smooth paste.Take milk in a saucepan. Put it over medium flame, put sugar, rice, and cardamom in the milk and stir continuously and let the milk get thickened. Then remove the milk from the flame and add almonds to it. Pour it in the serving bowls and refrigerate.The tasty phirni is ready.
Sigi says, have a blast this Ramzan with the exquisite range of Eid recipes.
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