Eid Al-Adha 2018: 5 traditional recipes you need to make this Bakra Eid

During this festival, family and friends come together and cook traditional recipes, which is then enjoyed by everyone. We bring you five best recipes that you can make to celebrate the festival.
Eid celebration is incomplete without sheer sewai.(Shutterstock)
Eid celebration is incomplete without sheer sewai.(Shutterstock)
Updated on Aug 22, 2018 09:04 AM IST
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Like every Indian festival, Eid celebrations are also centered around food. Eid Al-Adha is celebrated by Muslims across the world. This year it will be celebrated on August 22, Wednesday.

Family and friends come together and cook traditional recipes, which is then enjoyed by everyone. We bring you five best recipes that you can make to celebrate the festival.

Chicken shami kebab


1 cup chana dal, 500 gram chicken thigh (cubes, boneless), 2 tsp coriander whole, 7 cloves (laung), 10 clack pepper (whole), 2 small Cinnamon sticks, 1 tbsp red chilli (crushed), 7 pieces dry red chili (whole), 2 tbsp Salt, 2 tsp cumin seeds, 1 tsp carom seeds (ajwain), 6 eggs, Coriander leaves (chopped), Mint leaves, (chopped), 6 green chilies, 1 tbsp ginger, 10 cloves garlic (Chopped), Oil (For frying)


Boil the chana dal along with the chicken thigh cubes and spices. Let the chicken cook. Strain and keep aside to cool. Then add 3 eggs, chopped coriander, mint, green chillies, ginger and garlic. Mix well and mince. Make round shape kebabs of the mixture. Coat the kebabs in the remaining eggs slightly, and pan fry them in oil.



3 cups maida, 1 cup milk, 2 tbsp extra milk, 1 tsp sugar, ¾ cup ghee and salt to taste and saffron strands.


Soak saffron strands in milk. Mix the flour, salt, sugar and add melted ghee. Rub in the ghee, add a little milk to knead a soft dough. Cover and keep aside for 2 hours. Knead again and keep aside for 2 hours. Roll into 6 inches round and ¼ inches thick and prick all over. Cool on a tawa over high heat and then lower to cook some more. Smear milk solution, cooking a little and served with ghee.

Laksa pulao


300 gm fresh French beans, 50 gm almonds, 500 gm basmati rice, 60 gm desi ghee, (clarified butter), 30 gm laksa leaves, chopped, 20 gm fresh turmeric, chopped, 20 gm ginger, chopped, 20 gm garlic, chopped, 40 gm onion, chopped, 3-4 fresh green chilli, chopped, a pinch of pepper powder for seasoning, a pinch of salt for seasoning

Garnish: Sliced golden fried onions, slit green chilli, chopped laksa leaves


Method: Clean the French beans and boil until tender. Remove and place them into ice water to maintain crispiness and color. Blanch the almonds and then peel and slit them in half from the center. Heat the desi ghee in a pan, add the garlic, onion, ginger, saute till onions are translucent. Add fresh turmeric and green chilli and stir fry. Add the beans and laksa leaves. Cook till beans are done. Season with salt and pepper powder. .Take a flat, thick bottomed pan, add oil and heat it to saute the rice for a minute. Add 500 ml of water, the sauteed vegetables, almonds and some chopped laksa leaves. Place over a low flame till the rice is cooked (all the water should have evaporated from the pan). .Spoon the pulao onto a platter, garnish with fried onions and green chilli.

Meethe chawal


1 cup sela chawal (parboiled rice), blanched, 1 1/4 cup sugar, 4 cups Water, 1 tsp yellow colouring (optional), 2-3 cloves, 4 green cardamoms, 10-12 raisins, 5 almonds, 1/4 cup ghee, dough to seal.


Bring the water to a boil and add the drained out rice, yellow colour, laung and elaichi. When it comes to a boil, lower the heat and simmer, till the rice is almost cooked (about 12 minutes). Drain the rice and rinse twice, in cold water and leave in a colander to drain. In a heavy based pan, heat the ghee and fry the raisins and the almonds and saute till they change colour a little. Remove the nuts and keep aside and add the rice in the same ghee and mix well. Grease the edge of the lid and line a rolled string of dough along it. Grease the dough a little too. Lower the heat, remove half the rice and sprinkle half the sugar, and then layer the rest of the rice and the rest of the sugar over it. Put the lid on to seal and place the pan over a griddle (tawa) over low heat for about 1/2 an hour. Break the seal and serve garnished with the raisins and the nuts.

Sheer sewai


250 gram vermicelli, roasted, 4 tbsp ghee, 750 ml milk, 400 gram sugar, 1/2 tsp saffron strands (soaked in 1 tbsp of water), 100 gram khoya (crumbled), 2 tbsp raisins, 1 tbsp pistachio, 1 tbsp almond slivers, roasted, 2 tbsp cashew nuts, to decorate silver leaf


Fry vermicelli in hot ghee. Pour in milk. Allow it to simmer for two minutes. Add sugar and continue cooking until sugar dissolves. Stir in saffron, khoya, raisins and nuts. Decorate with silver leaf, remaining saffron and dried fruit.

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