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Sweet and Savory Eid Dishes
Published:
Saturday, August 18, 2012
Tomorrow we celebrate the religious festival of Eid-ul Fitr. The day is observed by first attending mosque for Eid-ul-Fitr prayers, then families get together and share a delicious feast. Traditionally sawine is the sweet which is served and this is enjoyed from as early as breakfast time in some homes! Lunch is typically a wonderful assortment of Eastern dishes, and desserts comprised of irresistible Indian sweets. Food with its’ universal appeal knows no boundaries, so we can all celebrate this religious festival through the preparation and enjoyment of some of these appetising dishes! Eid Mubarak!
SAWINE
2 tbs unsalted butter
4 ozs vermicelli sawine
2 cups water
1 cinnamon stick
11/2 cups evaporated milk
1/2 cup condensed milk
1 cup regular milk
1/2 cup sugar
1 tsp cinnamon
1/2 tsp crushed cardamon pods
raisins and toasted almonds to garnish
Method: Melt butter in a large frying pan, break the vermicelli and add to pan, turn frequently until the vermicelli is quite brown, remove. Bring water to a boil add sugar and cinnamon stick, add vermicelli and cook until tender about 5 to 7 minutes.
Meanwhile in a heavy saucepan place all the milk, add the spices and bring to a boil.
Combine sawine with milk and serve garnished with almonds and raisins.
Serves 6 to 8.
GOOLAB JAMON IN SYRUP
1 cup flour
1/4 cup ground almonds
1 tsp baking powder
1/8 tsp baking soda
1/2 tsp ground cardamom
2 tbs butter
1/4 cup plain yogurt
1/2 cup full cream milk powder
2-3 tbs water
Veg oil to deep fry
Method: Place all dry ingredients into a bowl, rub in butter to fine crumb stage. Stir in yogurt. Add water and knead to a soft dough. form into 20 small balls.
Heat oil and fry goolab jamon until golden, do not overheat oil. Remove and drain.
Make syrup:
Combine 2 cups sugar with 1 cup water, add 6 bruised cardamom pods. Boil until sugar is dissolved, 5 mins.
Add 1 tsp rose water pour onto gulab jamon and let sit until ready to serve.
Serves 10.
BUTTER CHICKEN
2 lbs boneless chicken breasts cut into cubes
2 tsp garam masala
2 tsp ground coriander
1 tsp chili powder
1 tbs grated ginger
4 cloves garlic, minced
2 tbs white vinegar
1/4 cup tomato paste
1/2 cup plain yogurt
4 ozs butter
1 large onion, minced
6 cardamom pods, bruised
1 tsp salt
3 tsp paprika
1/2 cup cream
Method: Combine chicken with ginger, garlic, coriander, chili powder, vinegar, tomato paste and yogurt. Refrigerate overnight.
Heat butter in sauté pan, add onion, cinnamon, cardamom cook until onion is slightly browned. Add chicken and stir and fry for a few minutes. Add salt, paprika and stir well. Cover and simmer for about 15 minutes, stirring occasionally. You might need to add a little water.
Chicken should have a thick sauce, stir in cream, heat for a few minutes. Serve hot with basmati rice or roti.
Serves 4.
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