From Awadhi Mutton Biryani To Tangri Kebab, Celebrate Eid With Delicious 8 Chef-Inspired Recipes

Eid-ul-Fitr is just around the corner and we hope you have your pretty Eid outfits ready to receive Eidi and relish entire plates of aromatic biryani, kebabs, kheer and more. Some of you have to give Eidi and then enjoy a gastronomical dining experience. All in all delectable food becomes crucial when the entire house is filled with such strong aromas! This time you can cook some lip-smacking food for Eid with these chef-inspired recipes and surprise your guests. How many of you are going to prepare these yummy eid recipes?

Celebrate The Joy Of Eid With 8 Best Chef-Inspired Recipes

1. Awadhi Mutton Biryani By Chef Sarab Kapoor

Ingredients:

Mutton Marination For This Eid Recipe

• 500gms of mutton 
• 1 tbsp of ginger paste
• 1 tbsp of garlic paste
• 3 tbsp of raw papaya paste 
• 4 tbsp of yoghurt 
• 1 tbsp of turmeric powder
• 2 tbsp of red chilli powder
• 2 tbsp of cashew nut powder
• ¼ tsp of Garam Masala
• Salt as per taste

Homemade Garam Masala

• 1 cinnamon stick
• 2 tbsp of cumin seeds
• 2 tbsp of coriander seeds
• 2 star anise 
• 5 green cardamoms

Rice Preparation 

• 2 cups of basmati rice 
• 10 cloves
• 2 black cardamoms
• 1 tbsp of fennel seeds
• Salt as per taste
• ¾ cup of fried onions 
• ½ cup of warm milk
• ½ tbsp of mace powder
• 3 tbsp of ghee
• Saffron

Method:

1. Marinate the mutton for about two hours. 
2. Heat 2 tbsp of ghee, add marinated chicken and cook on low heat for about half an hour or till the meat is tender.
3. Remember to keep adding a little splash of water because it tends to get dry.
4. For the rice, boil it with the ingredients mentioned above till half done. Strain and set aside.
5. To make the garam masala, dry roast the spices and grind them well.
6. Next, add rice, garam masala, mace powder, saffron milk, fried onions and 1 tbsp of ghee and fried onions.
7. Now mix well and cook for 10 mins on low flame.

2. Tangri Kebab By Pavan Kumar, The Park Hotels, Navi Mumbai

Ingredients:

• 6 chicken drumsticks 
• 1 cup of hung curd
• 2 tbsp of ginger-garlic paste 
• 2 tbsp lemon juice 
• 1 tsp of red chilli powder 
• 1 tsp of garam masala powder 
• 1 tsp of cumin powder 
• 1 tsp of coriander powder
• ½ tsp of turmeric powder 
• Salt to taste 
• 2 tbsp of vegetable oil 
• Fresh coriander leaves and lemon wedges for garnish

Method:

1. Mix all the above ingredients well except the garnish to marinade the chicken drumsticks. To help the marinade penetrate deeper, make deep slits in the meat a couple of times.
2. Cover this with plastic wrap or aluminium foil and refrigerate it for at least four hours. Keep it overnight for the juicer results.
3. Take it out, put it onto skewers and cook in tandoor for 15 to 20 minutes. Cook till it is slightly charred all around. For best results, brush melted butter to keep the meat moist.
4. Once done, remove it from the flame. Garnish with coriander leaves and lemon wedges.
5. Make sure to pair it with hot mint chutney and voila!

3. Mutton Shikampuri Kebab By Pavan Kumar, The Park Hotels, Navi Mumbai

Ingredients:

For This Kebab Eid Recipe

• 500 grams of minced mutton
• 1 cup of soaked chana dal (for 2 hours)
• 1 large onion (finely chopped)
• 2-3 green chillies (finely chopped)
• 2 tbsp of ginger-garlic paste
• 1 tsp of red chilli powder
• 1 tsp of garam masala powder
• 1 tsp of cumin powder
• 1 tsp of coriander powder
• Salt to taste
• 2 tbsp of fresh coriander leaves (chopped)
• 2 tbsp of mint leaves (chopped)
• Oil

Stuffing

• 1 large onion (finely chopped)
• 2 tbsp of cashews (chopped)
• 2 tbsp of raisins
• 1 tbsp of fresh coriander leaves (chopped)
• 1 tbsp of mint leaves (chopped)
• 1 tsp of garam masala powder
• Salt to taste

Method:

1. To prepare kebabs, combine all the ingredients mentioned above in a bowl. Then divide the mixture into equal portions and shape it into round and flat patties.
2. Next, for the stuffing, mix all the ingredients well.
3. Take a patty, flatten it out and put a small amount of stuffing in the middle. Then fold the edges to cover it. Shape it into round and flat patties again. Repeat the entire process.
4. Next, heat some oil in a shallow frying pan with medium heat. 
5. Carefully cook the patties once the oil is hot enough. Cook for three to four minutes on each side.
6. Take it out on paper towels to let the excess oil soak. Then, serve it with mint chutney.

4. Mutton Gilafi Kebab By Pavan Kumar, The Park Hotels, Navi Mumbai

Ingredients:

• 500 grams of minced mutton
• 1 large onion (finely chopped)
• 2-3 green chillies (finely chopped)
• 1 tbsp of ginger-garlic paste
• 1 tsp of red chilli powder
• 1 tsp of garam masala powder
• 1 tsp of cumin powder
• 1 tsp of coriander powder
• Salt to taste
• 2 tbsp of fresh coriander leaves (chopped)
• 1 tbsp of chopped mint leaves (chopped)
• 1 capsicum/bell pepper (thinly sliced)
• 1 onion (thinly sliced)
• 2 tbsp of oil
• Bamboo skewers (soaked in water for 30 minutes)

Method:

1. Take a large mixing bowl and combine all the ingredients well.
2. Next, distribute the mixture into equal portions and form elongated kebabs around the bamboo skewers.
3. Then heat some oil in a frying pan over medium heat.
4. Now, prepare a nice coating by dipping each kebab into beaten eggs and then rolling it in bread crumbs.
5. Start frying the coated kebabs until golden brown. Take it out on paper towels to let the excess oil soak.
6. Serve it hot with a side of mint chutney.

Also Read: Ramadan: Why Is Roza Fast Broken By Eating Dates?

5. Chicken Kabab with Plum Sauce By Chef Sarab Kapoor

Ingredients:

Spices for chicken

• 500 gms of minced chicken
• 1 tbsp of cumin seeds
• 1 tbsp of coriander seeds
• 1tbsp of fennel seeds
• ½ tbsp of black peppercorns
• 1 tbsp of chilli flakes
• ½ tbsp of cardamom powder
• ½ tsp of garam masala
• Salt as per taste

Marinade

• 2 onions-chopped
• 2 green apples (peeled and diced small)
• 3 green chillies (minced)
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tbsp baking soda
• 2 tbsp coriander leaves (chopped)
• 2 tbsp mint leaves (chopped)
• Ghee

Tamarind & Plum Sauce For This Eid Recipe

• 2 of plums (blended)
• 2 tbsp of tamarind extract
• 2 tbsp of tomato ketchup
• 1 tbsp of sugar
• ½ tbsp of chilli powder
• Salt as per taste

Method:

1. Coarsely grind all the spices and add to the chicken, mix well.
2. Then, remove all the excess water released from onion and apples. Add this and the rest of the ingredients to the minced chicken. Keep it in the fridge for 15 minutes and let it marinate. 
3. For the sauce, mix all the ingredients and cook it till you arrive at a sauce-like consistency. Then, keep it to chill.
4. Take the minced chicken out, form it into kebabs and grill it with the help of ghee.
5. Serve juicy and hot kebabs with the freshly made tamarind and plum sauce.

6. Gond Katira Falooda By Chef Varun Inamdar, Godrej Vikhroli Cucina Millets Cookbook

Ingredients:

• 5 tbsp of corn starch
• 2 tbsp of little millet flour
• 1 ½ cup of water
• 1 ½ tbsp of sugar
• 3 cups of chilled Godrej Jersey milk
• 2 tbsp of any plant gum of your choice; badam pisin works the best here
• 4 tbsp of nannari syrup/ rose syrup
• 1 tbsp of basil seeds (soaked)

Method:

1. Firstly, soak badam pisin in 1/3rd cup water. In another 1/3 cup water, soak basil seeds.
2. For the noodles, grease the noodle press nicely. Then fill the container with water and ice cubes. Set it aside.
3. Take a cooking pan and mix water, cornflour, millet flour and sugar thoroughly without any lumps.
4. Heat some oil in a frying pan over medium heat and keep stirring continuously till the mixture turns transparent and glossy.
5. You have to work quickly here, transfer it to the greased mould and press these noodles into iced water. Falooda sev is ready.
6. Serve it in glasses and top it off with bloomed basil seeds, bloomed badam pisin and the syrup of choice. Last but not least, pour chilled Godrej Jersey milk and enjoy.

7. Kodo Chocolate Firnee Chef Varun Inamdar, Godrej Vikhroli Cucina Millets Cookbook

Ingredients: 

• 100 grams of Kodo millet
• 1 l of Godrej Jersey milk
• 200 grams of sugar
• ¼ tbsp of cardamom powder
• 1 tbsp of chopped nuts
• ¼ cup of dark chocolate, couverture (chopped)
• ¼ cup of Godrej Jersey milk to adjust the consistency

Method:

1. Start by dry roasting the Kodo millet and then grind it into a fine powder.
2. Next, heat Godrej Jersey milk with sugar and millet powder. Cook on medium heat until the millet is cooked through.
3. Now, add extra milk and chocolate and mix well. Then it is time for chopped nuts and cardamom powder,
4. Chill it for some time and serve.

8. Paan Custard By Chef Varun Inamdar, Godrej Vikhroli Cucina Millets Cookbook

Ingredients:

• 3/4 cup of bajra flour
• 1/2 cup of sugar
• ½ cup of coconut cream
• 2 cups of Godrej Jersey milk
• 3 tbsp of paan syrup OR 3 ready-made maghai paan ground to a paste.
• 1 tbsp of agar agar soaked in ½ cup of water.

Method:

1. In a deep pan, mix all the ingredients mentioned above till it is lump-free.
2. The flame should be on low till the mixture thickens.
3. Take it off the heat and strain it in moulds to set.
4. Refrigerate the moulds and take it out when thickened. Serve it chilled.

Also Read: Ramadan 2024: 8 Refreshing Beverages To Relish During Iftar

Share these amazing Eid chef-inspired recipes with your friends and family to have an epic feast on this festival.

Eid Mubarak!

Cover Image Courtesy: Press Release
For more such snackable content, interesting discoveries and the latest updates on food, travel and experiences in your city, download the Curly Tales App. Download HERE.