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Eid recipes from our readers

By  , Jagran Cityplus
Sep 28, 2010
4.8 / 5(4 Ratings)

Sheer Khurma
Ingredients

  • Milk: 2 litres
  • Roasted Semolina: (Sevai) 100 grams
  • Cashew nuts (as per choice)
  • Pistachio (as per choice)
  • Raisins(as per choice)
  • Ghee(2 table spoons)
  • Sugar: to taste
  • Rose Essence: 2 spoons

Preparation

 

Fry the dry fruits each separately in Ghee and keep them aside. Fry Semolina also in the same ghee and keep it aside. Boil the two liters of milk, keep steering until it thickens and comes down to 1 litre. Add sugar to the milk. Stir continuously. After the sugar is dissolved, add Semolina and then add the rest of the dry fruits one by one. Lastly add 2-3 drops of rose essence for the finishing touch. Serve hot or cold as you may desire.
—Moona Sheikh

 

Badami Gosht
Ingredients

  • 5 Tablespoon vegetable oil
  • 2 Cinnamon sticks
  • 6 garlic cloves
  • 1 Tablespoon cardamom seeds
  • 1 large onion chopped
  • 2 garlic cloves ,crushed
  • 1 1/2 inch fresh ginger, peeled and chopped
  • 1 1/2 lb lean lamb, cubed
  • 1 1/4 cup yogurt (plain)
  • 1 tsp saffron threads, soaked in 2 Tablespoon  boiling water
  • 1/2 tsp chili powder
  • 1/2 cup ground almonds
  • 1 tsp salt
  • 1 1/2 cup coconut milk
  • 2 dried red chilies

Preparation

 

Heat oil in a saucepan. Add cinnamon, cloves and cardamom and fry for 1 minute. Add onion, sauté until soft, stirring occasionally. Add garlic and ginger and fry for 3 minutes, stirring frequently. Add lamb cubes and fry until brown, about 5 minutes. Whisk yogurt, saffron mixture, salt and chili powder together and add to lamb cubes. Cook for 5 minutes. Grind almonds with enough water to form a thick paste. Add paste and whole chilies to lamb cubes, stir well to mix paste with gravy. Simmer for 5 minutes over low heat. Add coconut milk, reduce heat to low, cover and simmer for 35-40 minutes or until lamb is cooked through and tender. Remove the cover of the pan for the last 10 minutes of cooking. Serve hot.

 

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