Lamb Ouzi to Kesar Kulfi Gelato: Try classic Eid dishes with innovative twists

With Eid around the corner this writer sought recipes that echo tales of diversity In India Eid is celebrated with great fervour and culinary delights that vary from region to region reflecting the cultural tapestry of the countryIn North India one can find mouthwatering dishes like biryani kebabs and sheer khurma gracing the lsquodastarkhwanrsquo The rich flavours of Awadhi cuisine shine through galawati kebabs and nihari while in Hyderabad the iconic Hyderabadi biryani and haleem takes centre stageMoving to the western part of the country the streets of Mumbai come alive with the aroma of succulent kebabs savoury samosas and decadent desserts like phirni and malpua Down South Eid is marked with dishes like biryani chicken or mutton curry and sweet treats such as double ka meetha and sheer khurma each with its regional twists and unique blend of spicesAs the culinary traditions of Eid continue to evolve chefs across the country are putting their spin on classic recipes incorporating innovative ingredients and techniques to create new flavours Whether youre savouring a plate of mutton gravy indulging in decadent desserts or sampling kebabs here are seven recipes that will make your Eid party a big hitRamadan special Lamb Ouzi by Chef Sachin Malik Executive Chef Radisson Blu MBD NoidaIngredientsFor Lamb OuziFresh labneh 2 kgSunflower oil 150 mlTomato paste 100 gmSalt to tasteWhite Pepper to tasteGinger powder 20 gmCardamom powder 20 gmTurmeric powder 20 gmSaffron 68 strandsLamb shanks 12001400 gm 68 piecesFor riceWhite rice 2 kgChopped garlic 10 kgGhee 50 gmMinced lamb 1 kgChopped Onion 200 gmSalt to tasteWhite pepper 10 gmSeven spices 20 gmWhole cardamom 5 piecesCinnamon sticks 4 piecesBoiled eggs 4Brown onions 200 gmMethodFor Lamb ouzi marination1 In a mixing bowl place fresh labneh corn oil tomato paste salt white pepper ginger powder cardamom powder turmeric powder and saffron2 Mix thoroughly until the ingredients are combined well3 Clean the lamb Shanks and place them in a container and then add the marinade to it4 Allow to marinate in the refrigerator for at least eight hours5 Place in a new container add two litres of water in the container and cover with aluminium foil place the container in the oven and roast for four hours at 300 degrees F6 The meat should become reddishbrown colourFor rice1 First put the rice in the bowl and keep it for half an hour in hot water2 In a hot cooking pot place ghee cinnamon stick whole cardamom chopped onion chopped garlic and minced lamb and stir the ingredients well3 Add white pepper seven spices salt and mix for three minutes until the ingredients are combined well4 Strain the rice and mix with the ingredients for 4 minutes and add hot water and cover Also Add half of the brown onions to it5 Put the pot on slow fire for 20 minutes until the rice is cooked Use dum cook technique6 After cooking serve on a big plate adding the ouzi lamb on top of the rice and garnish with fried mix nuts boiled eggs rest of the brown onions fresh mint and corianderAlso Read Mohalla munch Iftar food walk guide for Mohammad Ali Road in MumbaiMutton Joshila by Chef Sanjeev Kapoor Brand Ambassador of Dalda VanaspatiIngredientsMutton cut into 2inch pieces on the bone 750 gmsGhee 34 tbspBlack cardamoms 2Cinnamon stick 1Cloves 56Fennel powder 23 tspDried ginger powder saunth 1 tspKashmiri red chilli powder 2 tspSalt to tasteCoriander powder 23 tspWhisked yoghurt 1 cupFresh coriander sprig for garnishGinger strips for garnishSteamed rice for servingMethod1 Heat ghee in a pressure cooker Crush black cardamoms and add to the pressure cooker2 Add cinnamon cloves and saute till the spices are fragrant3 Add mutton and sear on high heat for 68 minutes4 Sprinkle Acircfrac14 cup water and mix well5 Add fennel powder dried ginger powder Kashmiri red chilli powder salt coriander powder and mix well6 Add yoghurt and mix well Add 1 cup water and mix well7 Cover the lid and cook on medium heat till the pressure is released 34 times8 Open the lid once the pressure settles completely9 Transfer in a serving bowl Garnish with coriander ginger strips and serve hot with steamed ricePista nimbu kebab by Chef Ashish Bhasin American Pistachio GrowersIngredientsChicken boneless thigh pieces 1 kgPistachios 400 gmYellow chilli powder 100 gmLemon juice 50 mlLemon zest 3 gmCream 50 mlGhee 200 gmWhite pepper powder 50 gmGinger and garlic paste 100 gmYoghurt hung 400 gmTurmeric powder 50 gmBanana leaf 1Salt to tasteMethod1 Cut the chicken into thin slices Marinate it with a little lemon juice salt and ginger garlic paste2 Keep the marinated chicken in the chiller for 1 hour3 Blanch pistachio kernels and ensure that all skin is removed Then make a fine paste paste should be thick4 Add pistachio paste yoghurt white pepper yellow chilli powder turmeric lemon zest salt and little ghee to the marinated chicken Mix well5 Now wrap the marinated chicken with banana leaves6 Heat an Iron plate tawa put ghee and place the wrapped chicken in the ghee Cook on slow flame till done7 Serve hotAlso Read Turkish to Pistachio Dried Figs Cream Cheese Kunafa Bring an innovative twist to this Ramadan special dessertLahori Murgh Biryani by Shadab Ahmed chef de cuisine Jyran Sofitel Mumbai BKCIngredientsChicken curry cut 250 gmBasmati rice 150 gm Yellow chilli powder 10 gmGreen chillies 10Green cardamoms 2 gmCinnamon sticks 5 gmClove 3 gmBlack cardamom 2 gmGingergarlic paste 25 gmPure ghee 100 gmBrown onion 100 gmBay leaves 5Lemon juice 50 mlSalt to tasteMethod1 Heat ghee in a copper vessel lagan and then add whole spices and let them crackle2 Add chicken and sautAtildecopy followed by salt gingergarlic paste and brown onions3 Saute further till the oil separates Add yellow chilli powder and green chillies and cook well with little water4 Meanwhile wash and soak the rice for 10 minutes Boil water in a pan and add the whole spices salt and lemon juice5 Add the rice to this mixture and cook till twothirds is done6 Layer the cooked chicken with the boiled rice Add a mixture of ghee and a little cream on it7 Line the lid with dough to seal and put the vessel on an iron griddle or tawa and cook for 15 minutes on the dum8 Garnish with fried onions coriander mint and elaichi powder Serve hot with raita of choiceKesar Kulfi Gelato By Gagan Anand Founder Scuzo Ice O Magic Indiarsquos First Live Popsicle amp Dessert CafeIngredientsCoconut cream 2 cupsAlmond milk 12 cupJaggery adjust to taste 14 cupCardamom powder 12 tspA pinch of saffron threads kesar soaked in 2 tablespoons warm milkChopped nuts pistachios almonds cashews 14 cupInstructionsSoak SaffronIn a small bowl soak saffron threads in warm milk Let it sit for about 1015 minutes to infuse the milk with saffron flavour and colourPrepare kulfi mixture1 In a mixing bowl combine cream and almond milk2 Add jaggery and cardamom powder Stir until the jaggery is completely dissolved3 Pour in the saffroninfused milk along with the saffron threads Mix well to evenly distribute the saffron flavour and colour throughout the mixture4 If using chopped nuts add them to the mixture and stir until evenly distributed5 Let them freeze for about 46 hours or until completely set and firm6 For garnish sprinkle with chopped nutsAlso Read Whats beneath the floor of Mumbais heritage Minara MasjidPahadi Shahi Tukda Chef Jitendra Nakhwa Executive Chef Taj Theog ShimlaIngredientsFor the milk syrupMilk 1 frac12 cupsSugar 1 frac12 cupsSaffron strands 45Pinch of cardamom powderSliced bread sliced 58Ghee for fryingFor rabriSweetened milkCondensed milk frac34 cupCrumbled bread slices crumbled 24Pinch of SaffronCardamom powder frac14 tspRose water 1 tspMilk frac12 cupFor garnishSaffron milkHimachali mountain flowers Pansy and Viola Mountain Pine Nuts and ChamomileSilver work leafMethodFor shahi tukda1 Firstly slice the crust of the bread Cut them into triangles or in a fancy round mould and keep them aside2 Proceed to heat some ghee in a deep pan and fry the bread slices on medium heat3 Fry from both sides till it gets golden brown in colour and crisp4 Drain the bread slices on a paper towel and dip the bread slices in the milk syrup5 With the help of a spoon coat the bread slice evenly6 Arrange the milk syrupsoaked bread slices neatly in a serving tray and sprinkle some cardamom powder on top for the finishing touchFor rabri preparation1 Now strain the remaining sweetened milk in a deep pan2 Add condensed milk and stir well3 Add the crumbled bread slice a pinch of saffron cardamom powder rose water and milk4 Mix everything well while blending the rabri to a smooth texture and keep it aside for cooling5 Pour the rabri on the milk syrupcoated bread slices evenly Keep in the refrigerator to cool6 Garnish with saffron milk Himachali mountain flowers pine nuts silver work Serve chilledFor milk syrupHeat milk in a saucepot add sugar and saffron strands and stir well Let it boil for 2 to 5 minutesGond Katira Falooda by Chef Varun Inamdar Godrej Vikhroli Cucina Millets CookbookIngredientsFor the handpressed noodlesCorn starch 5 heaped tbspLittle millets flour 2 heaped tbspWater 1 Acircfrac12 cupsSugar 1 Acircfrac12 tbspFor the assemblyChilled milk 3 cupsPlant gum of choice 2 tbsp badam pisin works bestNannari syruprose syrup 4 tbspBasil seeds 1 tbspInstructions1 In 13rd cup water soak badam pisin and keep aside till the handpressed noodles are ready2 Similarly and separately keep basil seeds to bloom in 13 cup waterFor handpressed noodles1 Grease the noodle press and set aside2 Fill a container with water and ice cubes and set aside till we are ready with the mixture3 In a cooking pan make a lumpfree slurry of water cornflour little millet flour and sugar4 Transfer the pan on medium flame and keep stirring continuously till the mixture turns transparent and glossy5 Immediately transfer onto the greased mould and press noodles into the iced water Voila Falooda sev is ready within minutesFor the assembly1 In individual glasses add handpressed falooda noodles to the bottom of the glass2 Top with bloomed basil seeds bloomed badam pisin and the syrup of choice3 Top with chilled milk and serveAlso Read Whats beneath the floor of Mumbais heritage Minara Masjid