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Spoonful of Eid memories

From curing homesickness to fostering the spirit of giving, indulging in Eid-ul-Adha delicacies is the perfect way to celebrate the festival for these celebs

lifestyle Updated: Oct 15, 2013 19:03 IST
Arpita Kala
Arpita Kala
Hindustan Times

Fruits of labour are the sweetest, especially when you slave for long hours in the kitchen. With Eid-ul-Adha festivities in full swing, we rounded up a few revelers to share their favourite delicacy for the day. For designer Nida Mahmood, ‘phirni’ is a reminder of the happy times spent chatting with her mother. “I cook phirni every Eid and recall the times when I used to sit on the kitchen slab, eat dry fruits while mum made phirni,” she says. Spending quality time with family is jewellery designer Farah Khan Ali’s agenda on Eid and curing homesickness with Kashmiri food is what designer Zubair Kirmani has on his mind. Go ahead, whip up magic in your kitchen in the true spirit of Eid.

Zubair Kirmani

Tabak mazz
Pinch of heeng or asafoetida
2-3 cloves, salt to taste
1/2 cup milk
1 tsp ginger, aniseed, turmeric and cinnamon powder
1 kg lamb ribs, 250 gm ghee
Method: Combine the ribs in a pan with salt, ginger, turmeric, cloves, cinnamon, milk and 1/2 cup water. Bring to a boil, then allow it to simmer. Take out the meat and deep fry the pieces one by one, until crisp. At the time of serving, place the pan in an oven for about five minutes at medium temperature and serve the dish hot.

Farah Khan Ali

Mutton Biriyani
1 kg chopped mutton pieces
3 onions, tomatoes, 100 gm ginger, 2 cinnamon sticks
2 1/2 cups rice, 6 tbsp oil, 1/2 tsp turmeric powder, garam masala, 2 cinnamon stick, 6 cloves, cardamom, 1 tbsp black peppercorns
Method: Pressure cook the meat with salt and pepper for 5 whistles. Heat oil and saute green chillies and onions until brown. Add the spices except turmeric and garam masala and saute for 5 minutes. Add salt, finely ground ginger, garlic paste and tomatoes. Cook until tomatoes are mashed. Add turmeric powder, garam masala and mint leaves, cook for a minute and add mutton. Mix well. Add 4 cups of the mutton stock to it. Meanwhile rinse the rice and saute it in oil for a while. Now, add it to the gravy, mix well, and add some more salt and pressure cook for 15 minutes over low heat and turn off the stove and leave it for another 20 minutes. Remove the lid and serve.

Nida Mahmood

1 ltr milk, 100 gm soaked rice, 1tbsp cashewnuts, almonds, pistachio paste, 6 cardamoms, 3-4 strands of saffron, 400 gms condensed milk, sugar to taste
Method: Blend rice to a coarse powder. Boil milk, add whole cardamom and rice, and stir constantly. Add water if required and cook till done. Reduce heat, add condensed milk and the dry-fruit paste. Add sugar and garnish with almonds and saffron. Serve cold.

Shahnaz Husain

Dum Pukht Biriyani
1 kg chicken, 2 cup rice, 1 tbsp ginger-garlic paste, 2 chopped and sauteed onions, 1 pureed tomato, 3 cups yoghurt, 1 black and 5 green cardamoms, 1 tbsp tandoori masala, 2 tsp mint leaves, 1 tsp cumin seeds, 1 tbs peppercorns
Method: Marinade and refrigerate chicken in a mix of 1 1/2 cup yoghurt, ginger-garlic paste, tandoori masala and salt for 4 hours. Heat oil and a third of the dry spices. Add rice, saute for a minute. Add 4 cup water and salt. Simmer covered till done. Heat oil and the remaining dry spices with mint leaves and marinated chicken. Add tomato and the remaining yogurt. Grease a large dish and layer rice and chicken in alternate layers. Cover pan with aata, sealing the edges. Place in a preheated oven at 350oF for 30 minutes.

Meera Ali

Yakhni Pulao
1/2 kg mutton or chicken and rice, 1 chopped onion, 1 tsp ginger-garlic paste, 10 cloves and black pepper, 1 cinnamon stick, 1 tsp cumin seeds, 2 black cardamom, 4 green cardamom,
1 tbsp coriander powder, fennel powder, 1/2 cup oil, bay leaves, 1/2 cup yoghurt
Method: Soak rice for half an hour. Mix all ingredients except rice and oil with meat, put on fire till the meat is tender. Keep the meat and stock aside. Fry onions till brown. Add meat and then, rice. Now add 4 cups of stock and yoghurt. Keep it on slow fire for 4-5 minutes. Serve hot.

A hearty feast

City restaurants have laid out a yummy spread to woo you this Eid-ul-Adha. Here’s our pick:

Barbequed Treat
Where: SAMPAN - The Sky Lounge
Highlight: Celebrate Eid-ul-Adha with a special barbeque dinner at this roof top venue, as you soak in a view of city’s skyline. You can also experience live cooking of the meats and seafood at the grill.
Meal for two: Rs 2400; Address: The Suryaa, New Friends Colony

Where: Grill & Wok
Highlight: Take your pick from an array of spicy curries and kebabs. The menu features Rogan Mutton Josh, Mutton Taka Tak, Mutton Rara, Ghost Palak, Mutton Biryani, Keema Matar and more.
Meal for Two: Rs1400
Address: DLF Phase 3, Nathupur road, Gurgaon

Feast like a king
Where: Karim’s
Highlight: Treat yourself to the choicest of Mughlai delicacies, from Nargisi Kofta, Sheermal, Shammi Kabab, Chicken Jahangiri, Mutton Korma, Mutton Barra, and much more. The prices won’t drill a hole in your pocket.
Meal for Two: Rs800; Adress: 16, Gali Kababian, Jama Masjid

Vvelvety Delights
Where: Al kauser Al kakori
Highlight: Prepared with a 125 years old recipe, Al Kauser Al Kakori’s kakori kebabs are a delicious mix of mutton keema, cashews, almonds and cream. Have them with paper-thin warki paranthas. Wrap up your meal with phirni-rice and milk pudding served in earthen cups.
Meal for Two: Rs700 plus taxes
Address: Sector 6, R K Puram

A robust feast
Where: Amsterdam Kitchen and Bar
Highlight: Enjoy a scrumptious feast —pick starters such as lamb cubes and lamb strips. In the mains, go for lamb stew and lamb shank that you can team with lachcha paranthas or pulao. Finish your meal with desserts such as chocolate brownie.
Meal for Two: Rs1572
Address: DLF South Court Mall, Saket, New Delhi.

Torsha Sen

First Published: Oct 15, 2013 16:51 IST