One of the best parts of a festival is the amazing food – a delightful mix of fine ingredients and tantalizing aromas. And, what could be better than being able to prepare these delights in the comfort of your kitchen, adjusting seasonings and spices to suit your palate.
So, here are some recipes of Eid favourites, shared by chefs from Taj resorts in Goa.
Recipe: Lamb Biryani
(By Laxman Kumar, Demi Chef de Partie, Taj Holiday Village Resort & Spa, Goa)
INGREDIENTS
180 g lamb leg, boneless
120 g basmati rice
50 g fried onion
50 g ghee
1 stick cinnamon
5 leaves tej patta
5 pieces green cardamom
200 g fresh cream
200 g curd
1 lime
100 g ginger-garlic paste
5 ml rose water
5 ml kewda water
3 g green chilli paste
20 g mint, chopped
20 g coriander leaves
20 g chilli powder
10 g coriander powder
10 g turmeric powder
5 g jeera, whole
2 pinches saffron
150 ml oil
Salt to taste
Pepper to taste
METHOD
Boil rice with whole spice, salt and a little oil, till it is about 70-80% done. Then, filter through a colander.
Heat oil in a pan, add whole spices and let them crackle.
Add sliced onion and sauté till translucent.
Add mutton, fried spice mixture, curd, powdered spices and seasoning.
Mix well and sauté.
Cook until the oil separates from the masala; then keep aside.
In a large pot, start layering. First place cooked mutton masala, next add cooked rice on the top. Repeat the process till all the mutton and rice are used up.
Then, on the top, sprinkle brown onion, mint, coriander and slit green chilies.
Next, drizzle kewra essence, rose water, saffron infused milk, ghee.
Cover the pot with a lid and seal it with dough. Cook for 25 minutes.
Garnish with brown onion, mint and coriander sprig before serving.
Recipe: Sheermal
(By Bennu Merwyn, Chef de Partie, Taj Fort Aguada Resort & Spa, Goa)
INGREDIENTS
200 g maida
150 ml milk
1 tsp sugar
50 g ghee
100 g mixed nuts
Few saffron strands
Salt to taste
METHOD
Soak saffron strands in 2 tbsp hot milk for half an hour.
In a separate pan, mix together flour, salt, sugar and ghee.
Rub in the ghee and add milk, kneading into a soft smooth dough.
Cover and keep aside for 2 hours.
Knead the dough again and rest it for another 2 hours.
Roll the dough into circles of 6" diameter and about ¼" thick. Prick the surface with a fork.
Add mixed nuts as desired.
Cook on a tawa, first over high heat and then lower the heat till the dough is brown on both sides.
When done, smear with milk.
Serve hot, brushed with ghee.
Drizzle honey on top to add extra sweetness.
Recipe: Sheer Kurma
(By Bennu Merwyn, Chef de Partie, Taj Fort Aguada Resort & Spa, Goa)
INGREDIENTS
70 g condensed milk
6 tbsp ghee
200 ml milk
120 g vermicelli
100 g seedless dates, sliced
100 g almond, blanched
50 g cashew nuts
50 g pistachios, blanched and sliced
10 g tbsp chironji
10 g melon seeds
50 g raisins
Cardamom powder
METHOD
Heat pan on a low flame and add ghee.
Fry the vermicelli until brown, keep aside to cool.
Bring the milk to a boil and add fried vermicelli slowly.
Simmer until the vermicelli is soft and cooked.
Add condensed milk and dates. Mix well.
Cook on slow fire till the mixture thickens.
Heat the remaining ghee in a pan, add almonds, cashew nuts, pistachios, chironji and melon seeds.
Once the nuts and seeds turn brown, add raisins.
Add the roasted dry fruits to the cooked vermicelli.
Garnish with cardamom powder and serve warm.
Tips
Nuts and dry fruits burn very fast, hence fry them over a very low flame.
Consistency can be altered as desired.
This sweet can also be served at room temperature.
