Eid-al-Fitr 2024: Last Minute Recipes To Try For A Lavish Dinner

Typically observed over the first three days of Shawwal, the 10th month in the Islamic lunar calendar, this year, it is being celebrated today i.e. April 11.

Eid-al-Fitr 2024 Dinner Recipes (Representational Image)

Source : Canva

Eid-al-Fitr, one of the most significant Islamic festivals, is also known as 'Meethi Eid' due to its association with the end of Ramadan, the sacred month of fasting. Typically observed over the first three days of Shawwal, the 10th month in the Islamic lunar calendar, this year, it is being celebrated today i.e. April 11. To enhance the joy of this occasion, here are some delicious recipes you can prepare at home

1. Chicken Pathri (By Chef Arjun Rawat, CYK Hospitalities)

Ingredients:

FOR THE DOUGH:

• 1 cup All Purpose Flour
• ½ tsp Salt
• 1 tbsp Oil
• Water, to knead

FOR THE FILLING:

• 250 gms Chicken
• 4 Eggs
• 1 Cup Onion, finely chopped
• 1 tbsp Garlic, finely chopped
• 2-3 Green chilies, finely chopped
• Curry leaves, finely chopped
• ¾ tsp Red chilli powder
• ½ tsp Turmeric powder
• ½ tsp Coriander powder
• ½ tsp Garam Masala
• Salt, to taste
• Oil to deep fry
• Flour, to help with rolling the dough

Method:

1. To make the dough, knead together the flour, salt, oil, and water.
2. Let it rest for about half an hour. This will make the dough soft after so much of work done on it.
3. In the meanwhile, let's do the prep work for the filling. Boil chicken with red chili powder and salt. Once done, shred it.
4. Let's also boil some eggs while the dough is resting.
5. Finely chop some onion, garlic, green chilies, and curry leaves.
6. Keep it aside.
7. To make the filling, heat oil in a pan and add the finely chopped onion, garlic, green chilies, and curry leaves. Sauté for a couple of minutes until the raw smell goes away.
8. Add the spice powders - turmeric, red chilli, coriander, and garam masala. Mix well.
9. Add the shredded chicken and combine. Season with some salt.
10. Roll out the dough in two sizes, that is, if you plan to make a layered Turkey Pathiri. The smaller size will be the size of Puris and this will form the first layer. The other size should be a bit larger, enough to accommodate a filling and the fried pathiri.
11. To assemble, place a spoonful of filling on the centre of the rolled wrapper.
12. Place a full boiled egg or half of it, as I did.
13. Gather the edges of the dough to the centre using one hand, folding and sealing as you go with the other hand.
14. Pinch and twist at the top, giving it a shape of a moneybag.
15. Deep fry the dumplings in hot oil. Remove and keep aside. You may serve this one-layered Pathiris as well.
16. To make a Double-Layered Pathiri, place a spoonful of filling in the centre and top it with a fried dumpling.
17. Gather the ends of the dough to fold and repeat the same process.
18. Fry in hot oil. 

2. Lamb Ouzi (By Sachin Malik, Executive Chef, Radisson Blu MBD Noida)

Ingredients:

For Lamb Ouzi:

• 2 kg Fresh labneh
• 150 ml Sunflower oil
• 100 gms Tomato paste
• Salt to taste
• White Pepper to taste
• 20 gms Ginger powder
• 20 gms Cardamom powder
• 20 gms Turmeric powder
• 10 gms Saffron
• 6-8 Piece Of Lamb Shanks (1200-1400 Gram )

For Rice:

• 2 kg White rice
• 10 kg Chopped garlic
• 50 gms Ghee
• 1 kg Minced lamb
• 200 gms Onion, chopped
• Salt to taste
• 10 gms White pepper
• 20 gms Seven spices
• 5 pieces Whole cardamom
• 4 pieces Cinnamon sticks
• 4 Boiled Eggs 
• 200 Gram Brown Onions 

Method:

For Lamb ouzi marination

• In a mixing bowl place the fresh labneh, corn oil, tomato paste, salt, white pepper, ginger powder, cardamom powder, turmeric powder and saffron.
• Mix thoroughly until the ingredients are combined well.
• Clean the lamb Shanks and place them in a container then add the marinade to it.
• Allow to marinate in the referigerator for at least 8 hours.
• Place in new a container, add 2 litres of water in the container and cover with aluminum foil, place the container in the oven and roast for 4 hours at 300 degrees F.
• The meat should become a reddish /brown color.

For rice

• First put the rice in the bowl and keep it for half an hour in the hot water.
• In a hot cooking pot place the ghee, cinnamon stick, whole cardamom, chopped onion, chopped garlic, and minced lamb, and stir the ingredients well.
• Add white pepper, seven spices, salt and mix for 3 minutes until the ingredients are combined well.
• 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 it.
• Put the pot on slow fire for 20 minutes until the rice is cooked (Use Dum Cook Technique).
• 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 & Some Fresh Mint & Coriander.

 

Image Source: Special Arrangement

3. Strawberry And Apple Quencher (By Chef Roopa Nabar, TTK Prestige)

Ingredients

• 2 tablespoons strawberry syrup
• 2½ cups apple juice
• Ice cubes as required
• 5 – 6 strawberries diced
• 1 apple
• 1 tablespoon lemon juice
• Cherries for garnishing

Method

• Glaze individual glasses with strawberry syrup.
• In a mixer grinder add chopped strawberries, apple juice and ice cubes and blend well.
• Cut the apple into small triangles and soak them in lemon juice for a while.
• Pour the mixture into glazed glasses.
• Garnish glasses with cherries and apple pieces speared on tooth-picks.
• Serve chilled.

 

Image Source: Special Arrangement