Recipes for Eid-ul-Fitr

Eid ul Fitr is a festival that is enjoyed by the musilm community. The cuisine is as much an integral part of Eid-ul-Fitr celebrations as the myriad rituals and customs. The Muslims cook absolutely marvelous dishes and distributes them among friends, families and relatives to add up to the fun and entertainment. Here we have tried to provide you with some delectable dishes and Eid recipes that are specially made on the festival of Eid and can be easily cooked. These dishes can be prepared on any special occasion and can be enjoyed with the taste that will truly force you to take back memories of the occasion. Scroll down, take your pick, and cook one of the eid recipes from below.

Eid-ul-Fitr Recipe Videos

Special Eid Recipes

Sheer Korma / Seviyan

Ingredients: Eid Recipe - Sheer Korma or Seviyan
  • 1/2-cup fresh cream
  • 20 cloves whole cardamom pods
  • 1 pack ate Vermicelli
  • 1-cup sugar
  • 1-gallon fresh whole milk
  • 3 tablespoons charoli nuts
  • 1/2-teaspoon cardamom powder
  • 1 cup slivered almond, cashews and pistachios
  • 1/2 teaspoon saffron strands
  • 1-tablespoon butter
  • 1/2-cup light brown raisins
  • 1/2-teaspoon rose water
Way of Preparation:
  • Fry the vermicelli in the butter until well browned but not burnt.
  • Fry on low heat until all the butter is dried.
  • Add in 1/4-cup sugar and fry again.
  • Add in the whole milk cup by cup, stirring constantly, and bring to boil.
  • Add in the raisins, whole cardamom, and 1/2 cup slivered almonds, cashews and pistachios, and the remaining sugar.
  • Reduce the heat and thicken the sheer korma to three-strand consistency, letting the milk boil until it is halved.
  • The vermicelli must be very soft by now.
  • Quickly add in the rose water, charoli and fresh cream and let simmer covered for 10 minutes.
  • Garnish with the saffron strands and powdered cardamom, and serve immediately.

Chicken Fried Kebab with Banana Green Chili Chutney

Ingredients:
  • Chicken Fried Kebab with Banana Green Chili Chutney300g minced chicken
  • 1 chopped onion
  • 2 green chilies
  • a bunch of coriander leaves
  • salt
  • 1 tsp. black pepper
  • deseeded tomato
  • 1 cup plain flour
  • 2 eggs
  • 1 cup corn flour
  • water
  • oil
  • 3 bananas
  • 3curry leaves
  • 2 green chilies
  • 2 boiled red chilies
  • half cup orange juice
  • ½ tbsp. turmeric and mustard seeds
  • few coriander leaves
Way of Preparation:
  • Take a bowl and prepare a mixture by adding one cup each of plain and corn flour, salt, two eggs and water. Stir the mixture till a thick batter takes shape.
  • Chop 1 onion, 1 tomato, 1/4 coriander leaves, 2 green chilies, 300g chicken mince, salt and 1/2tsp black pepper powder together in a food processor.
  • Once the mixture is smooth, have the meat divided in equal parts and shape them in small round kebabs form.
  • Coat each kebab in the plain flour. Deep fry the kebabs in an oil smeared pan.
  • Grind ½ tsp mustard seeds, 2 curry leaves, 3 green chilies, 3 boiled red chilies, 1/2 cup orange juice, 1/4tsp turmeric, coriander leaves, salt to button and water together to prepare banana green chili chutney.
  • Once the mixture assumes a uniform consistency, put 3 peeled bananas in it.
  • Pour the preparation in a wok and fry in oil. Serve the kebab with chutney.

Badam Kheer

Ingredients: Badam Kheer for Eid-ul-Fitr
  • 6 cups milk
  • ½ teas spoon saffron strands
  • 2 cups water
  • 1 cup almonds (badams)
Way of Preparation:
  • Soak badams in a hot water for about an hour.
  • Drain the water, peel off the skin of almonds and make a fine paste in a grinder using mil if necessary.
  • Cook badam paste for about 5 to 10 minutes in a heated pan over low flame and stir it continuously.
  • Add sugar and keep stirring the mixture.
  • Pour the remaining milk and boil it for about 15 minutes.
  • Garnish it with a few saffron strands and serve.

Malai Kebab

Chicken Malai Kebab for Muslim Festival Ingredients:
  • 12 garlics
  • 6-8 green chilies
  • 500 gms chicken
  • 2 table spoon coriander leaves
  • 1 inch ginger
  • 8-10 almonds
  • 1 table spoon lemon juice
  • ¾ cup fresh cream
Way of Preparation:
  • Wash and chop the chicken into 1, ½ inch cubes.
  • Grind the green chilies, almonds, ginger-garlic, mint and coriander leaves to a fine paste.
  • Apply this paste to the chicken.
  • Add the cream and mix well before adding salt to taste.
  • Allow the chicken to marinate overnight for the best results.
  • Thread on skewers and grill over charcoal, basting with oil or ghee.
  • Serve hot.

Chicken Burger

Chicken Burger for Eid celebration Ingredients:
  • 1 Egg
  • 2 Onion, (1 chopped and 1 sliced)
  • 1/2 cup Fresh Bread Crumbs
  • 1 Red Bell Pepper, chopped
  • 1 tbsp Old Bay Seasoning
  • 1 Tomato, seeded and chopped
  • 2 Carrots, chopped
  • 2 pounds Ground Chicken
  • 2 tsp Minced Garlic
  • 1 cup Fresh Sliced Mushrooms
  • Salt to taste
  • Black pepper to taste
Way of Preparation:
  • Firstly, pre heat the outdoor grill at about medium heat and lightly oil the grate.
  • In a pan, spray some cooking oil and put it to medium heat. Add onion and garlic and sauté the mixture until it turns golden yellow.
  • Add the bell pepper, mushrooms, tomatoes and carrots. Set aside and allow all vegetables to cool completely.
  • Now, in a large bowl, combine chicken and vegetables. Add the egg, bread crumbs and seasonings to taste. Mix all together well and form into patties.
  • Put the patties onto the grate and grill for about 5 to 6 minutes per side.
  • Roast the buns on their inner side and put one patty on each of the bun base. Toss it up with onion slices and serve!!

Sufi Malpua

Sufi Malpua Ingredients:
  • ¼ cup maida (flour)
  • Ghee
  • 1 liter milk
  • ¼ cup suji (rava)
  • Water
Way of Preparation:
  • Boil the milk till it reduces to ½ its quantity.
  • Roast the rava till light brown.
  • Add the roasted rava to the milk, along with maida. There should be no lumps. It should be a smooth pouring consistency.
  • Heat the ghee.
  • Take the batter in a glass. Pour in circular movements into the ghee, to form a small pancake. Cook for a few seconds and then turn over.
  • Take care that the pancake doesn’t become a crisp and hard.
  • Make sugar syrup of 1 thread consistency.
  • Dip the malpuas in the syrup and lay out on a plate.

Chicken Mughlai

Chicken Mughlai for Eid Ingredients:
  • 350 gm ghee
  • 1 skinless large chicken (cut into chunks)
  • 1 cinnamon sticks
  • 6 tsp ground almonds
  • 2 medium sized onions (grated)
  • 9 garlic cloves
  • 4 tsp sugar
  • 4 lightly beaten eggs
  • 1-1/2 inch ginger (grated)
  • 5-6 tbsp thickened cream (whisked)
  • 6 green cardamoms
  • Flaked almonds for garnishing
  • 2 tsp salt
Way of Preparation:
  • Heat the ghee in a large cooking pan iver moderate heat.
  • Fry the onion with slat until it turns light brown.
  • Pour the ginger, garlic, cardamoms and cinnamon sticks into the pan.
  • Fry until the onions are golden brown.
  • Add the chunks of chicken and cook it. Stir it for about 15 minutes.
  • In a small bowl, thoroughly mix the eggs, sugar, ground almonds and cream.
  • Lower the heat. Pour the egg and cream mixture into the cooking pan.
  • Simmer for 5-7 minutes till the chicken is cooked and tender. Do not overcook.
  • Garnish with flaked almonds and serve hot.

Kouraine (Lamb legs)

Ingredients :
  • Kouraine6 Lamb legs
  • Charred legs of lamb
  • 1 tbsp butter or ghee.
  • ¼ cup olive oil.
  • Few saffron stamens.
  • 1 tsp turmeric.
  • 1 tsp paprika.
  • 1 tbsp ginger.
  • 250g chickpeas soaked.
  • Soaked Chickpeas
  • 1tbsp cumin.
  • 6 chopped cloves of garlic.
  • 2 tsp salt.
  • 2 liters water.
Way of preparation:
  • The legs have to be charred over coals to remove the fur, and then clean them well before use.
  • In a pressure cooker put Kouraine, oil, spices, garlic, butter and mix then add water and cover the cooker.
  • Let cook for an hour and 15 minutes, then open the cooker and add soaked chickpeas.
  • Cover the cooker again and let cook for 45 minutes or more until Kouraine and chickpeas are well cooked.
  • Open the cooker and let it over low heat until the sauce is thick.
  • In a plate serve the dish with some hot peppers and bread.

Rosted Lamb Ribs

Ingredients:
  • 2kg lamb’s rib.
  • 1 chopped onion.
  • 4 tbsp oil.
  • 1 ½ tsp salt.
  • 2 tsp cumin.
  • ½ tsp black pepper.Roasted Lamb
  • 1 tsp ginger.
  • ½ tsp ground coriander seeds.
  • Some saffron stamens.
  • 1 lemon juice.
  • 3 chopped cloves of garlic.
  • 2 tbsp butter.
Way of preparation:
  • In a bowl mix spices, oil, juice and onion.
  • Cut slits randomly into top and sides of the rib.
  • Rub the surface and inside of the rib with the mixture of the spices and let them marinate for an hour or more.
  • Put enough water in the pot and place it over high heat until boiling.
  • Place the rib in a steamer and put the steamer on the pot then let it cook for about an hour and 30 minutes ( until the rib is cooked)
  • Take the rib from the steamer and grease the surface with butter and grill it in the oven until it becomes golden brown.
  • Serve it in a plate with salads and bread!

Herbed lamb cutlets with roasted vegetables

Ingredients Herbed Lamb Cutlets
  • 2 peppers, any colour, deseeded and cut into chunky pieces
  • 1 large sweet potato, peeled and cut into chunky pieces
  • 2 courgettes, sliced into chunks
  • 1 red onion, cut into wedges
  • 1 tbsp olive oil
  • 8 lean lamb cutlets
  • 1 tbsp thyme leaf, chopped
  • 2 tbsp mint leaves, chopped
Way of preparation:
  • 1.Heat oven to 220C/200C fan/gas 7. Put the peppers, sweet potato, courgettes and onion on a large baking tray and drizzle over the oil. Season with lots of ground black pepper. Roast for 25 mins.
  • Meanwhile, trim the lamb of as much fat as possible. Mix the herbs with a few twists of ground black pepper and pat all over the lamb.
  • Take the vegetables out of the oven, turn over and push to one side of the tray. Place the cutlets on the hot tray and return to the oven for 10 mins.
  • Turn the cutlets and cook for a further 10 mins or until the vegetables and lamb are tender and lightly charred. Mix everything on the tray and serve.

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