Lamb Ouzi to Kesar Kulfi Gelato: Try classic Eid delicacies with innovative twists

With Eid around the corner, this writer sought recipes that echo tales of diversity. In India, Eid is celebrated with great fervour and culinary delights that vary from region to region, reflecting the cultural tapestry of the country.

In North India, one can find mouthwatering dishes like biryani, kebabs and sheer khurma gracing the ‘dastarkhwan.' The rich flavours of Awadhi cuisine shine through galawati kebabs and nihari, while in Hyderabad, the iconic Hyderabadi biryani and haleem takes centre stage.

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Moving to the western part of the country, the streets of Mumbai come alive with the aroma of succulent kebabs, savoury samosas and decadent desserts like phirni and malpua. Down South, Eid is marked with dishes like biryani, chicken or mutton curry, and sweet treats such as double ka meetha and sheer khurma, each with its regional twists and unique blend of spices.

As the culinary traditions of Eid continue to evolve, chefs across the country are putting their spin on classic recipes, incorporating innovative ingredients and techniques to create new flavours. Whether you're savouring a plate of mutton gravy, indulging in decadent desserts, or sampling kebabs, here are seven recipes that will make your Eid party a big hit.

Ramadan special Lamb Ouzi by Chef Sachin Malik, Executive Chef, Radisson Blu MBD Noida

Ingredients:

For Lamb Ouzi
Fresh labneh, 2 kg
Sunflower oil, 150 ml
Tomato paste, 100 gm
Salt to taste
White Pepper to taste
Ginger powder, 20 gm
Cardamom powder, 20 gm
Turmeric powder, 20 gm
Saffron, 6-8 strands
Lamb shanks (1200-1400 gm), 6-8 pieces
For rice
White rice, 2 kg
Chopped garlic, 10 kg
Ghee, 50 gm
Minced lamb, 1 kg
Chopped Onion, 200 gm
Salt to taste
White pepper, 10 gm
Seven spices, 20 gm
Whole cardamom, 5 pieces
Cinnamon sticks, 4 pieces
Boiled eggs, 4
Brown onions, 200 gm

Method:

For Lamb ouzi marination
1. In a mixing bowl, place fresh labneh, corn oil, tomato paste, salt, white pepper, ginger powder, cardamom powder, turmeric powder and saffron.
2. Mix thoroughly until the ingredients are combined well.
3. Clean the lamb Shanks and place them in a container and then add the marinade to it.
4. Allow to marinate in the refrigerator for at least eight hours.
5. Place in a new container, add two litres of water in the container and cover with aluminium foil, place the container in the oven and roast for four hours at 300 degrees F.
6. The meat should become reddish/brown colour.

For rice
1. First put the rice in the bowl and keep it for half an hour in hot water.
2. In a hot cooking pot place ghee, cinnamon stick, whole cardamom, chopped onion, chopped garlic, and minced lamb and stir the ingredients well.
3. Add white pepper, seven spices, salt and mix for three minutes until the ingredients are combined well.
4. 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.
5. Put the pot on slow fire for 20 minutes until the rice is cooked (Use dum cook technique).
6. 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, fresh mint and coriander.

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Mutton Joshila by Chef Sanjeev Kapoor (Brand Ambassador of Dalda Vanaspati)

Ingredients:
Mutton, cut into 2-inch pieces on the bone, 750 gms
Ghee, 3-4 tbsp
Black cardamoms, 2
Cinnamon stick, 1
Cloves, 5-6
Fennel powder, 2-3 tsp
Dried ginger powder (saunth), 1 tsp
Kashmiri red chilli powder, 2 tsp
Salt to taste
Coriander powder, 2-3 tsp
Whisked yoghurt, 1 cup
Fresh coriander sprig for garnish
Ginger strips for garnish
Steamed rice for serving

Method:

1. Heat ghee in a pressure cooker. Crush black cardamoms and add to the pressure cooker.
2. Add cinnamon, cloves and saute till the spices are fragrant.
3. Add mutton and sear on high heat for 6-8 minutes.
4. Sprinkle ¼ cup water and mix well.
5. Add fennel powder, dried ginger powder, Kashmiri red chilli powder, salt, coriander powder and mix well.
6. Add yoghurt and mix well. Add 1 cup water and mix well.
7. Cover the lid and cook on medium heat till the pressure is released 3-4 times.
8. Open the lid once the pressure settles completely.
9. Transfer in a serving bowl. Garnish with coriander, ginger strips and serve hot with steamed rice.

Pista nimbu kebab by Chef Ashish Bhasin, American Pistachio Growers

Ingredients:

Chicken (boneless thigh pieces), 1 kg
Pistachios, 400 gm
Yellow chilli powder, 100 gm
Lemon juice, 50 ml
Lemon zest, 3 gm
Cream, 50 ml
Ghee, 200 gm
White pepper powder, 50 gm
Ginger and garlic paste, 100 gm
Yoghurt (hung), 400 gm
Turmeric powder, 50 gm
Banana leaf, 1
Salt to taste

Method:

1. Cut the chicken into thin slices. Marinate it with a little lemon juice, salt and ginger garlic paste.
2. Keep the marinated chicken in the chiller for 1 hour.
3. Blanch pistachio kernels and ensure that all skin is removed. Then make a fine paste (paste should be thick)
4. Add pistachio paste, yoghurt, white pepper, yellow chilli powder, turmeric, lemon zest, salt and little ghee to the marinated chicken. Mix well.
5. Now, wrap the marinated chicken with banana leaves.
6. Heat an Iron plate (tawa), put ghee and place the wrapped chicken in the ghee. Cook on slow flame till done.
7. Serve hot.

Also Read: Turkish to Pistachio Dried Figs Cream Cheese Kunafa: Bring an innovative twist to this Ramadan special dessert

Lahori Murgh Biryani by Shadab Ahmed, chef de cuisine, Jyran, Sofitel Mumbai BKC

Ingredients:

Chicken curry cut, 250 gm
Basmati rice, 150 gm
Yellow chilli powder, 10 gm
Green chillies, 10
Green cardamoms, 2 gm
Cinnamon sticks, 5 gm
Clove, 3 gm
Black cardamom, 2 gm
Ginger-garlic paste, 25 gm
Pure ghee, 100 gm
Brown onion, 100 gm
Bay leaves, 5
Lemon juice, 50 ml
Salt to taste

Method:

1. Heat ghee in a copper vessel (lagan) and then add whole spices and let them crackle.
2. Add chicken and sauté, followed by salt, ginger-garlic paste and brown onions.
3. Saute further till the oil separates. Add yellow chilli powder and green chillies, and cook well with little water.
4. Meanwhile, wash and soak the rice for 10 minutes. Boil water in a pan and add the whole spices, salt and lemon juice.
5. Add the rice to this mixture and cook till two-thirds is done.
6. Layer the cooked chicken with the boiled rice. Add a mixture of ghee and a little cream on it.
7. Line the lid with dough to seal and put the vessel on an iron griddle or tawa, and cook for 15 minutes on the dum.
8. Garnish with fried onions, coriander, mint and elaichi powder. Serve hot with raita of choice.

Kesar Kulfi Gelato By Gagan Anand, Founder, Scuzo Ice 'O' Magic, India's First Live Popsicle & Dessert Cafe

Ingredients:

Coconut cream, 2 cups
Almond milk, 1/2 cup
Jaggery (adjust to taste), 1/4 cup
Cardamom powder, 1/2 tsp
A pinch of saffron threads (kesar), soaked in 2 tablespoons warm milk
Chopped nuts (pistachios, almonds, cashews), 1/4 cup

Instructions:

Soak Saffron:

In a small bowl, soak saffron threads in warm milk. Let it sit for about 10-15 minutes to infuse the milk with saffron flavour and colour.

Prepare kulfi mixture:

1. In a mixing bowl, combine cream and almond milk.
2. Add jaggery and cardamom powder. Stir until the jaggery is completely dissolved.
3. Pour in the saffron-infused milk along with the saffron threads. Mix well to evenly distribute the saffron flavour and colour throughout the mixture.
4. If using chopped nuts, add them to the mixture and stir until evenly distributed.
5. Let them freeze for about 4-6 hours or until completely set and firm.
6. For garnish, sprinkle with chopped nuts.

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Pahadi Shahi Tukda, Chef Jitendra Nakhwa, Executive Chef, Taj Theog Shimla

Ingredients:

For the milk syrup:
Milk, 1 ½ cups
Sugar, 1 ½ cups
Saffron strands, 4-5
Pinch of cardamom powder
Sliced bread sliced, 5-8
Ghee for frying

For rabri
Sweetened milk
Condensed milk, ¾ cup
Crumbled bread slices, crumbled 2-4
Pinch of Saffron
Cardamom powder, ¼ tsp
Rose water, 1 tsp
Milk, ½ cup

For garnish:

Saffron milk
Himachali mountain flowers - Pansy and Viola Mountain Pine Nuts and Chamomile
Silver work leaf

Method:

For shahi tukda:

1. Firstly, slice the crust of the bread. Cut them into triangles or in a fancy round mould and keep them aside.
2. Proceed to heat some ghee in a deep pan and fry the bread slices on medium heat.
3. Fry from both sides till it gets golden brown in colour and crisp.
4. Drain the bread slices on a paper towel and dip the bread slices in the milk syrup.
5. With the help of a spoon coat the bread slice evenly.
6. Arrange the milk syrup-soaked bread slices neatly in a serving tray and sprinkle some cardamom powder on top for the finishing touch.

For rabri preparation:

1. Now strain the remaining sweetened milk in a deep pan
2. Add condensed milk and stir well.
3. Add the crumbled bread slice, a pinch of saffron, cardamom powder, rose water and milk.
4. Mix everything well while blending the rabri to a smooth texture and keep it aside for cooling.
5. Pour the rabri on the milk syrup-coated bread slices evenly. Keep in the refrigerator to cool.
6. Garnish with saffron milk, Himachali mountain flowers, pine nuts, silver work. Serve chilled.

For milk syrup

Heat milk in a saucepot, add sugar and saffron strands and stir well. Let it boil for 2 to 5 minutes.

Gond Katira Falooda by Chef Varun Inamdar, Godrej Vikhroli Cucina Millets Cookbook

Ingredients:

For the hand-pressed noodles:

Corn starch, 5 heaped tbsp
Little millets flour, 2 heaped tbsp
Water, 1 ½ cups
Sugar, 1 ½ tbsp
For the assembly:
Chilled milk, 3 cups
Plant gum of choice; 2 tbsp (badam pisin works best)
Nannari syrup/rose syrup, 4 tbsp
Basil seeds, 1 tbsp

Instructions:

1. In 1/3rd cup water, soak badam pisin and keep aside till the hand-pressed noodles are ready.
2. Similarly, and separately, keep basil seeds to bloom in 1/3 cup water.

For hand-pressed noodles:

1. Grease the noodle press and set aside.
2. Fill a container with water and ice cubes and set aside till we are ready with the mixture.
3. In a cooking pan, make a lump-free slurry of water, cornflour, little millet flour and sugar.
4. Transfer the pan on medium flame and keep stirring continuously till the mixture turns transparent and glossy.
5. Immediately transfer onto the greased mould and press noodles into the iced water. Voila! Falooda sev is ready within minutes.

For the assembly:

1. In individual glasses, add hand-pressed falooda noodles to the bottom of the glass.
2. Top with bloomed basil seeds, bloomed badam pisin and the syrup of choice.
3. Top with chilled milk and serve.

Also Read: What's beneath the floor of Mumbai's heritage Minara Masjid?