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Eid Mubarak!

Friday, August 17, 2012

The Islamic Holy Month of fasting ends with Eid-ul-Fitr this weekend. And after a long month of abstinence, it’s time to indulge in scrumptious delicacies. Samreen Samad & Dev Goswami bring you recipes and menus to make your celebration special

After fasting, it’s time to feast, of course! So, we ask chefs around the city to give us a few special recipes for your Eid fest and if you’re not up to cooking, then you can indulge in the special Eid menu restaurants are offering.

36 Oak & Barley
36 Oak & Barley in Tardeo is offering the perfect delicacies to get your taste buds roaring. Try their Spiced Cottage Cheese with Mint & Chilli chutney, Spiced Lamb Kebab, Classic Lamb Meat Balls along with a Tangy Tomato Sauce or Curried Chicken Broth.
Where: 76, August Kranti Marg, Gowalia Tank, Tardeo
Contact: 23811010

Aroma Garden
Celebrate Eid at Aroma Garden in Mazgaon with their scrumptious chicken and mutton dishes. It is the perfect place to head to as it offers a variety of dishes such as Chicken Reshmi, Chicken Haryali, Tangdi Chicken, Chicken Kalimirch, Seekh Kebab, Murg Rara and Mutton Hariyali.
Where: Dockyard road, near Dockyard Station, Mazgaon
Contact: 23775752

Ankur in Fort has a special Eid menu which includes Chicken Mughlai Special. You will get a chance to relish chicken cooked in a variety of Indian styles. You can enjoy dishes such as Murgh Hyderabadi, Chicken Lazeez, Murg Methi, Kadai Murg, Murgh Kofta, Chicken Kolhapuria and Murg Patiala.
Where: Ankur, Meadows House, Tamarind Lane, M.P Shetty Marg, Fort
Contact: 22654194/22630393

An important part of Eid is to have a lavish spread of delicious dishes and amazing sweets. We give you some mouth-watering recipes:

Gosht Korma
A delicious mutton dish, this recipe by Chef Sanjay Malkani from Copper Chimney is simple to make:
• 200g boneless mutton
• 20g desi ghee
• 25g curd
• 100g onion
• 15g coriander powder
• 15g deggi mirch
• 5g salt
• 15g ginger garlic paste
• 15g dry coconut
• 5g garam masala
• 3g green cardamom
• 2g black cardamom
• 2g bayleaf
• 1g mace
• 100 ml oil
• 5 ml kewda water Preparation
• Make a mixture of ghee, curd, garam masala, salt, ginger garlic paste and deggi mirch.
• Marinate the mutton in this mixture. For better flavour and tender meat, delicately cut the meat to let the mixture penetrate.
• Cook everything together on a medium flame over a drum. Keep a watch on the tenderness of the mutton which will tell you when your meat is cooked.
• Once the mutton is cooked, add the onion and some desiccated coconut paste.

Strawberry phirni
Chef Yatin Wadkar from RainForest restobar adds a twist to the traditional phirni and shows us how to prepare a Strawberry Phirni:

• 4 tbsps long grain rice
• 4 cups milk
• 12-15 fresh strawberries
• ½ tsp green cardamom powder
• 7 tbsp sugar
• 1 tsp whipped cream
• 3 tbsp seedless raisins
• 3 tbsp almonds, chopped
• 3 tbsp pista, finely sliced
• Silver warq (for garnishing)Preparation
• Soak the rice in water for half an hour and grind to form a smooth paste.
• Slice two strawberries for garnishing and finely chop the rest.
• Soften the almonds and pistas by soaking in boiled water and then peel and slice them.
• In a microwave, boil milk at 100% power for 6-7 minutes. Stir in between. Microwave again at 50% power for 5 more minutes.
• Add sugar, rice paste, cardamom powder and 2 tbsp each of raisins, almonds and pistas.
• Cover the bowl and microwave at 60% power for 10 minutes and then add the cream.
• Microwave at 40% power for 5-6 minutes.
• Stir in the chopped strawberries. Mix well.
• Garnish with the raisins, almonds, pistas and strawberry slices and chill in the refrigerator.

Another traditional sweet dish, Radhika Khanna from the Lotus Blossom catering service shares her recipe for Malpua:
Ingredients For Rabri:
• 1 liter milk
• 1 cup sugar

For the Syrup:

• 1 cup sugar
• 1 cup water
• Saffron strands
• 1/2 tsp cardamom powder

For the Malpua:
• 500g all purpose flour
• 1/2 tsp baking powder
• 400g sweetened condensed milk
• Ghee to fry

• Mix the milk and sugar, cook to reduce it to a fourth of its volume and let it chill.
• Mix equal quantities of sugar and water in a pan and boil.
• Add cardamom powder and saffron threads.
• In a mixing bowl, blend the condensed milk, flour and baking powder to form a batter.
• Heat some ghee to fry the malpuas.
• Pour the batter into the ghee and cook till golden brown.
• Once cooked, dip them into the sugar syrup.
• Drain on a wire rack and serve in a plate with rabri poured on top.


“I understand the importance of Ramzaan but sadly haven't been able to observe roza because of my work timings. I celebrate Eid with family. I will go for the Eid namaaz in the morning and then meet my relatives and family member.”
— Eijaz Khan

“I will taking an off from work for Eid and will spend the entire day with my family. I will perform all the rituals and then meet my relatives. My mom makes awesome sheer-kurma and I look forward gorging on biryanis.”
— Ayaz Khan

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