Millions of Muslims across the country prepare for the holy month of Ramadan when they fast from dawn to sunset. Muslims believe this to be a way to establish a deeper connection with Allah (God). This encourages joy and celebration of the blessings they receive from God. Eid-ul-Fitr is the festive day to mark ‘Breaking the Fast’. Food is something which enhances our celebrations. Foodism has brought you some Eid ul Fitr recipes for you to try this Eid! 

Sheer khurma / sheer khorma 

Ingredients - 

• 1-litre full-fat milk
• 1/2 cup vermicelli (seviyan), broken into small pieces
• 2 tbsp ghee
• 1/2 cup sugar (adjust to taste)
• 8-10 dates (khajoor), chopped
• 2 tbsp chopped almonds
• 2 tbsp chopped cashews
• 2 tbsp chopped pistachios
• 1 tbsp chironji (optional)
• 1/4 tsp cardamom powder
• 1 tbsp raisins
• 1/4 tsp saffron strands (optional)
• 2 tbsp condensed milk (optional, for extra richness)

Instructions - 

1. Heat ghee in a pan and roast the chopped nuts (almonds, cashews, pistachios, chironji) for a minute. Add raisins and dates, and sauté for another minute. Remove and set aside.
2. In the same pan, roast the vermicelli until it turns golden brown. Stir continuously to avoid burning.
3. Boil the milk in a separate pot. Once it starts boiling, reduce the heat and simmer for 5-10 minutes.
4. Add roasted vermicelli to the milk and cook for 5-7 minutes until it softens.
5. Add sugar, roasted nuts, cardamom powder, and saffron strands. Mix well and let it simmer for another 5 minutes.
6. For extra richness, stir in condensed milk and cook for another 2 minutes.
7. Turn off the heat and let it rest for a few minutes. The pudding will thicken as it cools.
8. Serve warm or chilled, garnished with extra chopped nuts.

Bakra achar

Ingredients - 

For Boiling the Mutton:

• 500g mutton (boneless or with bone)
• 1 tbsp ginger-garlic paste
• 1 tsp salt
• ½ tsp turmeric powder
• 1-2 cups water

For achar masala: 

• ¼ cup mustard oil
• 1 tbsp fennel seeds (saunf)
• 1 tbsp nigella seeds (kalonji)
• 1 tbsp mustard seeds (rai)
• 1 tbsp cumin seeds (jeera)
• 1 tbsp coriander seeds (crushed)
• 1 tbsp fenugreek seeds (methi dana)
• 1 tbsp red chilli powder
• ½ tsp turmeric powder
• 1 tbsp salt
• ½ cup vinegar
• 2-3 tbsp lemon juice
• 1 tbsp crushed garlic
• 2-3 whole green chillies

Instructions - 

1. Boil the mutton with ginger-garlic paste, salt, turmeric, and water until tender. Let it cool.
2. Prepare the masala by heating mustard oil until it starts to smoke, then add all the whole spices. Sauté until aromatic.
3. Add garlic and chillies, followed by boiled mutton, red chilli powder, turmeric, and salt. Cook for 5 minutes.
4. Pour in vinegar and lemon juice, mix well, and let it cook for a few more minutes.
5. Store in a sterilized jar and let it sit for 2-3 days to develop flavours. Refrigerate for a longer shelf life.

Haleem 

Ingredients - 

For the Grain & Lentil Mix:

• ½ cup cracked wheat (daliya)
• ¼ cup chana dal (split chickpeas)
• ¼ cup masoor dal (red lentils)
• ¼ cup moong dal (yellow lentils)
• ¼ cup toor dal (pigeon peas)
• ¼ cup urad dal (black gram)
• 6 cups water

For the Meat:

• 500g mutton or beef (boneless, cut into small pieces)
• 1 tbsp ginger-garlic paste
• 2 onions (finely sliced)
• 1 tbsp red chilli powder
• ½ tsp turmeric powder
• 1 tbsp coriander powder
• 1 tbsp garam masala
• 1 tsp black pepper powder
• 1 tsp cumin powder
• ½ cup yogurt
• 4 tbsp ghee or oil
• 6 cups water

For Garnishing:

• Fried onions
• Fresh coriander leaves (chopped)
• Green chillies (sliced)
• Lemon wedges
• Julienned ginger

Instructions - 

1. Wash all lentils and cracked wheat thoroughly. Soak them in water for 30 minutes.
2. In a large pot, add the soaked lentils, cracked wheat, and 6 cups of water. Cook on low heat until everything becomes soft and mushy (about 45-60 minutes).
3. Blend or mash the mixture into a thick, smooth paste and set aside.
4. Heat ghee or oil in a heavy-bottomed pot. Add sliced onions and sauté until golden brown. Add ginger-garlic paste and cook until the raw smell disappears.
5. Add the mutton or beef pieces and cook for 5-7 minutes until they turn brown.
6. Add red chilli powder, turmeric, coriander powder, cumin powder, black pepper powder, and salt. Stir well.
7. Add yoghurt and cook until the meat is well coated and the oil starts separating.
8. Pour in 6 cups of water, cover, and let it simmer on low heat for 1.5-2 hours until the meat is tender.
9. Once cooked, shred the meat with a spoon or blend it slightly for a smoother texture.
10. Add the blended lentil mixture to the cooked meat. Stir continuously to avoid lumps.
11. Cook on low heat for another 30-40 minutes, stirring occasionally to get a thick, smooth consistency. Sprinkle garam masala and mix well.
12. Serve hot, garnished with fried onions, fresh coriander, green chillies, lemon wedges, and julienned ginger.
13. Enjoy with naan, roti, or as a standalone dish!

Chicken shami kebabs

For the Kebab Mixture:

• 500g boneless chicken (thighs or breast, cut into pieces)
• ½ cup chana dal (split chickpeas)
• 1 onion (roughly chopped)
• 1 tbsp ginger-garlic paste
• 2-3 green chillies (chopped)
• 1 tsp redchillii powder
• ½ tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1 tsp black pepper powder
• 1 tsp salt (adjust to taste)
• 1-2 cups water
• 2 tbsp fresh coriander leaves (chopped)
• 1 tbsp mint leaves (chopped)

For Binding & Frying:

• 1 egg
• 2 tbsp breadcrumbs (optional, for extra crispiness)
• 3 tbsp oil (for shallow frying)

Instructions:

1. Rinse the chana dal and soak it for 30 minutes.
2. In a pot, add chicken, soaked chana dal, onion, ginger-garlic paste, green chillies, and all the spices. 
3. Pour 1-2 cups of water and cook on medium heat until the chicken and dal are soft. Wait for the water to evaporate completely. Keep on stirring to prevent burning. 
4. Let the mixture cool slightly.
5. Transfer the cooked mixture to a food processor and blend until it forms a thick, smooth paste. Add chopped coriander and mint leaves. Mix well.
6. Take small portions and shape them into round, flat patties (about 2 inches in diameter).
7. Take a bowl, and beat the egg. Dip each kebab in the egg (and breadcrumbs, if using) for extra crispiness.
8. Heat oil in a pan over medium heat and shallow fry the kebabs until golden brown on both sides.
9. Serve hot with yoghurt dip or mint chutney. You can also pair these kebabs with paratha or roti! 

Mutton pulao 

Ingredients - 

• 5 tbsp ghee
• 5 tbsp oil
• 2 cups basmati rice
• 250 gms lamb/mutton
• 2 large onions (thinly sliced)
• 10 slit green chillies
• 3 tbsp ginger-garlic paste
• ½ cup chopped mint leaves
• ½ cup chopped coriander leaves 
• 3 tbsp garam masala
• 2-2.5 cups water
• Salt as per taste

Whole spices: 

• 2 long cinnamon sticks
• 1 tbsp fennel seeds
• 1 tsp cumin seeds
• 4 green cardamom pods
• 4 cloves
• 1 star anise

For marination: 

• 2 tbsp ginger-garlic paste 
• 2 tbsp lemon juice
• 1 tbsp garam masala powder
• 1 tsp salt 

Instructions -

1. Wash and soak rice for 30 mins. Take mutton in a bowl and add all the marination ingredients. Mix well and let it marinate for 30 mins.
2. Take the marinated mutton in a pressure cooker and add 2 cups of water.
3. Pressure cook it for 8 whistle, simmer the stove and cook it for 30 mins. Switch off the flame and let the pressure go all by itself.
4. Open the pressure cooker and transfer the cooked mutton to a bowl.
5. Now in the same cooker add oil and ghee. Add in the whole spices and let it sizzle for a minute.
6. Add in the onions, green chilli, and salt. Fry them in oil till they turn golden. Now add in ginger garlic paste and saute for a min. Add in mint and coriander leaves and mix well.
7. Now add in the mutton pieces using a slotted spoon so you leave behind any water from it. You will use the water later.
8. Fry the mutton pieces in the oil and ghee so it get a nice sear and colour. Fry that in ghee for a good 8 to 10 minutes.
9. Now add in the garam masala and fry for a minute.
10. Add in soaked rice and mix well. Pour the leftover marination liquid and water. Mix well. Bring this to a good boil.
11. Simmer the flame and let it cook on low heat for 20 to 25 mins.
12. Switch off the flame and let the pressure go all by itself, Open the cooker and fluff it up.
13. Serve with any curry, raita or salad

The essence fo Eid lies in sharing love and good food. Foodism hopes these dishes give a sense of warmth and togetherness. May your Eid be filled with joy, laughter and prosperity. Eid Mubarak!