As the holy month of Ramadan comes to an end, Muslims around the world eagerly await the joyous occasion of Eid. One of the most cherished traditions during Eid is the iftaar, the evening meal that breaks the day-long fast. Iftaar is a time of celebration and togetherness, where families and friends gather to enjoy a variety of delicious dishes. From sweet to savory, the iftaar spread is a culinary extravaganza that tantalizes the taste buds and brings people closer.
Preparing for iftaar is a time-honored ritual, with families planning and preparing an array of special recipes to share with loved ones. From mouthwatering appetizers like samosas and pakoras to wholesome main courses like biryani and kebabs, the iftaar menu is a showcase of diverse flavors and culinary traditions from different regions.
From traditional family recipes passed down through generations to modern twists on classic favorites, here are delicious array of dishes that grace the iftaar table. So, join us on this culinary journey as we celebrate the joy and flavors of iftaar on Eid!From traditional family recipes passed down through generations to modern twists on classic favorites, here are delicious array of dishes that grace the iftaar table
Let’s delve into the world of iftaar recipes, exploring the rich and diverse culinary heritage of Eid.
Jowar Aur Kathal Ka Haleem (Sorghum Haleem made with Jackfruit) by Chef Manisha Bhasin, Corporate Executive Chef, ITC Limited (Hotels Division)
Pounded millets and lentils slow cooked with jackfruit and finished with ghee.
Ingredients
Sorghum millet (whole): 1 cup
Raw Jackfruit: 2 cups
Urad Dal (without skin): ¼ cupChana dal: ¼ cup
Water: 5 cups
Milk: 3 cups
Turmeric powder: ½ tsp
Cumin seeds: ¼ tsp
Ginger garlic paste: 2 tbsp
Green chili paste: 1 tbsp
Red chili powder: 1 tsp
Coriander powder : ½ tsp
Whole garam masala: 1 small piece each
(Clove, Cinnamon, Mace, Nutmeg, Stone Flower, Peppercorn, Black & Green Cardamom, Kebab Chini)
Cashew nut: ½ cup
Onion (sliced and golden fried): 2 tbsp
Refined oil: 1 tbsp
Clarified butter (Ghee): 4 tbsp
Salt to taste
For Garnish
Fried onion slices: ½ tsp
Chopped mint: ½ tsp
Chopped green chili: ½ tsp
Lemon wedges: 2
Chopped coriander leaves: ½ tsp
Method:
Marinate the jackfruit with half of the ginger garlic paste, green chili paste, salt and turmeric powder. Fry jack fruit in medium hot oil till cooked. Pull apart coarsely.
In thick bottom lagan/ pan add water, milk whole spices, soaked lentils and Sorghum boil till done.
Add cashew nuts. Cook till the water is almost soaked.
Grind it to a thick coarse paste.
In a lagan heat oil and crackle cumin seeds add ginger & garlic paste, chili paste and cooked lentil millet paste.
Add spice powders and adjust seasoning, cook on slow flame adding more milk if required till spices are cooked and mixtures form a homogeneous consistency. Add the golden fried onion and ghee to finish.
Serve garnished with fried onion slivers, chopped mint, chopped green chili, lemon wedges and chopped coriander leaves.
Lapsi Foxtail Millet (Kangana) Sweet Porridge Halwa by Chef Manisha Bhasin, Corporate Executive Chef, ITC Limited (Hotels Division)
A traditional Gujarati sweet dish made with fox millets, clarified butter and nut.
Ingredients
Fox millet (Kangni) whole: 1 Cup
Yellow moong dal: 1/4th cup
Cardamom powder: 1 tsp
Jaggery: 1/4th cup
Clarified butter (ghee): 3 tbsp
Cashew nut: 2 tbsp
Method:
Heat heavy bottom pan; dry roast yellow moong dal until it turns light brown.
In the same heavy-bottomed pan add foxtail millet, yellow moong dal, jaggery and cardamom along with two cups of water. Cook covered with a lid, occasionally stirring the mixture.
Once the mixture is cooked (approx. 30 mins). Keep aside.
Heat ghee in a heavy bottom pan, add cashew nut cook until golden brown, now add to the mixture of millet and lentils.
Stir well for 2 to 3 minutes let the mixture mix well. Best had warm garnished with cashew nut.
Ragi Barfi
Preparation time: 15 minutes
Ingredients:
Aashirvaad Ragi flour: 15 g – 1 tsp
Jaggery: 20 g – 4 tsp
Almonds: 2 g – 2nos
Cashews: 2g – 2 nos
Milk: 10 ml – 2 tsp
Ghee: 5ml – 1 tsp
Method:
Heat ghee in a shallow kadhai and once melted combine the aashirvaad ragi flour until no lumps are seen.
Add the jaggery into the mix and allow it to melt while stirring continuously and add powdered almonds and cashews into the mixture and mix until evenly combined.
As the mixture starts to thicken add the milk and stir continuously.
Once the mixture becomes slightly firm and separates from the vessel pour it out onto a flat mold to about 1 inch thickness.
Once cooled cut into diamond shapes and optionally garnish with more almonds and cashews.
Shahi Haleem by by Sohail karimi, Executive chef, Radisson blu, Karjat
Ingredients for Soaking the Wheat:
Broken Wheat – 400 gms
Oats – 4 tbsp
Yellow Moong Dal – 2 tbsp
Urad Dal – 2 tbsp
Barley – 4 tbsp
Toor Dal – 2 tbsp
Almonds – 10 pieces
Cashewnuts – 10 pieces
Method Wash all the above lentils and nuts with water and soak it for minimum 6 hours.
Ingredients for the Marinating Mutton
Mutton Leg Bone Inn – 600 gms
Mutton Fat – 100 gms
White Pepper Powder – 1 tsp
Red Chili Powder – 1 tsp
Green Chili Paste – 2 tbsp
Special Garam Masala – 1 tsp
Ginger Garlic Paste – 200 gms
Turmeric Powder – ½ tsp
Yoghurt – 180 gms
Lemon Juice – 1 tsp
Salt – To Taste
Method:
Cut the mutton leg into big chunks. Wash the mutton and fats properly and keep it in a strainer for few minutes so that the excess water is drained out. Take a bowl put in the mutton, fat and all the above spices and mix for few minutes so that all the flavours of the spices is absorbed by the meat.
Special Garam Masala Powder
Shah Jeera – 50 gms
Green Cardamon – 50 gms
Clove – 50 gms
Cinamon Stick – 50 gms
Method: Clean the spices properly and dry roast the spices in a pan on a very low flame stirring it continuously till the spices aroma is out. Then remove the spices on to a plate and cool it. Once cool put it into a dry mixer jar and blend it to a smooth powder.
Other Ingredients:
Cloves – 5 no
Ghee – 300 gm (200 gm for cooking + 100 gm for garnish)
Shah Jeera – 30 gm
Chop Mint Leaves – 3 tbsp
Black Peppercorn – 10 no
Chopped Coriander Leaves – 3 tbsp
Golden fried Onion – 100 gms Green Cardamom – 3 no Cinnamon Stick – 1 inch long
Powder of Dry Black Lemon – for garnish (optional can replace it with lemon juice )
Method for Preparing Harees In a heavy bottom pot heat ghee, add in the whole spices once they start to crackle, add in the marinated mutton chunks and fat.
Sauté the mutton on high flame for 10-12 minutes, then add in water to cover the meat. Once the marinated water starts to boil low the flame, cover the pot and cook it till the meat leaves the bones.
Once the meat is cooked and extract the bones out from the cooking pot.
Take the soaked lentils and nuts mixture, drain of the water and add the lentil and nuts mixture to the meat pot. Add in chop coriander and mint leaves, golden fried onion and salt. Cook it till the lentils are cooked and mushy.
Turn of the flame and start whipping the mixture till the meat and lentil is mixed together and a pound the mixture till it gets into a pudding texture.
Dish out the hares in a bowl and garnish with ghee, golden fried onions, chop mint leaves and lemon wedges.
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