Eid Ul Fitr Special Food Recipes Pakistani & Indian Dishes Menu 2013


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Eid-ul-Fitr is celebrated every year by Muslims community all over the world in very festive manner. Muslims do their preparations for this special occasion; they buy new clothes, conduct get-togethers and cook some delicious recipes for the guests to come over their place.

We’re listing down some of the most tempted and mouthwatering recipes that you can try out to serve to your guests, and gather appreciation from them. These include;

1.    Eid Special Malpua:

Eid Ul Fitr Special Food Recipes Pakistani & Indian Dishes Menu 2013

1 Kg Milk
1/4 cup Maida
1/4 cup Suji
4 to five cardamom seeds slightly pounded
Ghee
Water
Few pistachios and almonds for garnish

Roast the rava till light brown. Boil the milk on low heat till it reduces to half. Put a ladle in it to avoid it sticking to the bottom of the pan and then add the roasted rava to the milk, along with the flour. Take care that there are no lumps. Add in the pounded cardamom seeds. Heat the ghee in a flat pan. Pour the rava flour batter into the ghee slowly, to form small pancakes. Turn over after cooking for a few seconds till the pancake turns light golden.
Don’t let the pancake become too crisp or brown. Make sugar syrup using a double boiler and add a few drops of gulab jal. Dip the malpuas in the hot syrup and keep them for 15 minutes to half an hour and put the malpuas on a plate to serve, garnish with finely sliced Pistachios and Almonds

2.    Phirni  

Eid Ul Fitr Special Food Recipes Pakistani & Indian Dishes Menu 2013

2 Liter milk
100 gms Soaked rice
1/2 Cup sugar
1/2 tsp Cardamom powder
1/2 Cup pistachios
Soaked saffron strands

Grind soaked rice to make a paste. Boil the milk. Then add sugar and rice paste to the boiled milk. Allow it cool down till it gets a thick texture. Mix cardamom powder and saffron. Stir it for a while. Place it in a plate and store it in the refrigerator. Serve it chilled garnished with pistachio nuts

3.    Sheer Korma

Eid Ul Fitr Special Food Recipes Pakistani & Indian Dishes Menu 2013 

1 packet Vermicelli
1 gallon Whole Milk
1 cup Sugar
20 cloves Whole Cardamom Pods
1/2 teaspoon Cardamom Powder
1 cup Almond, Cashews and Pistachios, slivered
1/2 cup Fresh Cream
1/2 tsp Saffron Strands
3 tbsp Charoli Nuts
1/2 cup Light Brown Raisins
1/2 tsp Rose Water
1 tbsp Butter

Fry the vermicelli in the butter, until well browned, but not burnt. By the time it gets cooked, all the butter will get dried. Add in 1/4 cup sugar and mix well. Cook for a few seconds and then add in the whole milk, cup by cup, stirring constantly. Bring it to a boil. Now, add raisins, whole cardamom, and 1/2 cup almonds, cashews and pistachios, along with 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 it simmer, covered, for 10 minutes. Garnish with the saffron strands and powdered cardamom, and serve immediately

4.    Kofta Curry:   

Eid Ul Fitr Special Food Recipes Pakistani & Indian Dishes Menu 2013

300 gm Minced meat
1 tsp Garam Masala Powder
2 Green Chillies (chopped)
1/2 cup Thick Coconut Milk
2 Tomatoes (chopped)
1 Onion (chopped)
1 Egg
3 Bread Slices
Salt to taste
3 tbsp Oil
2-1/2 cups Water
Coriander Leaves for garnishing

For spice mixture:
1 tsp Cumin Seeds (powdered)
1 tbsp Coriander Powder
1 tsp Red Chilli Paste
Soak bread slices in water and then squeeze out the water. Put it into the minced meat taken in a bowl. Add green chillies, garam masala powder and salt. Add beaten egg to the minced mixture. Mix it well. Shape into 1/2 inch size balls. Fry the onions in oil till they turn translucent. Add tomatoes and fry again for 2 to 3 minutes. Make spice mixture in half-cup water. Add this mixture to the fried onions and tomatoes. Slow down the flame and pour 2 cups of water. Boil the gravy and add koftas one by one. Simmer the koftas in the gravy for about 5 to 6 minutes until they are cooked. Mix coconut milk in the curry and cook for a minute. Garnish with chopped coriander leaves and serve.

5.    Kashmiri Biryani:

Eid Ul Fitr Special Food Recipes Pakistani & Indian Dishes Menu 2013

750 gms Mutton
1 kg Chicken
1 kg Basmati rice
200 ml Milk
2 tsp Curd
1 tsp Dry ginger powder
1/4 tsp Cardamom powder
150 gms Ghee
1/4 tsp Kewra essence
2 gms Saffron
2 tsp Red chilli powder
1 Pinch asafoetida
1 tsp Garam masala powder
2 tsp Fennel seed powder
1/4 tsp Sugar
Salt to taste

Fry asafoetida and mutton pieces in ghee.  Add curd to the mixture and fry till pink. Pour water and add salt to taste. Mix well. Add chilli powder, ginger powder and bay leaf. Fry for a few minutes and add 1/2 litre water. Add 1/2 tbsp garam masala and 1tbsp fennel seeds. Simmer the mixture till well cooked. Remove the mutton pieces and keep them separate. Boil 2 litres of water with 2 tbsp salt. Tie the garam masala and remaining fennel seeds in a piece of cloth. Put it in the boiling water. Now add rice and cook on low flame till half done. Separate the water from the rice. Alternately arrange mutton and rice layers in a baking tray. Add milk and ghee. Cook in a preheated oven till well done. Kashmiri Biryani is ready to be served!

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1 Comment

  1. lafeengasia says:

    Wow amazing recipes thanks

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