SubhanaAllah….We are celebrating the most joyous day Eid-ul-Fitr Today (In India)….A day of tremendous joy and unparalleled happiness that marks the conclusion of Ramadan with memorable golden moments of heavenly songs, triple hugging of random people at the masjid, heartfelt family reunions, gift-giving to all your loved ones, and bitterly vicious fighting in your community over when to actually sight the moon and announce it while subsequently declaring others who don’t follow your sighting as deviant. This is the unparalleled joy of Eid-ul-Fitr.
Of all the Eid festivities, what everyone looks forward to the most isn’t gorging on food mid-day nor is it the notion that the sins you commit now can totally go back to being blamed on Shaitan. What everyone (kids most of all) always look forward to year after year are the EID GIFTS. There’s nothing like the feeling of being a giddy little schoolgirl waiting in agonizing anticipation for the moment you rip open a mysteriously wrapped box to reveal a glittering prize that validates your entire childhood (or child-like adulthood for you weirdos out there).
These are my few of my eid gifts baked and made fresh today, packed and ready to go as gifts…Please do accept these gifts virtually ..
The goodies in the tray are Choco Nut Dates, Mini Muffins, Granola Bar, Oat meal cookies, Coconut Laddu and Wheat Vanilla Cup Cakes. This time i wanted to focus only on healthy stuffs as Eid Gift from Azee’s Kitchen. InshaAllah, will try to post the recipes for all the above goodies later.
Wishing you all a truly blessed and a fun filled Eid. Enjoy!!
As Eid is around the corner and as we truly anticipate this special day of joy, i thought of sharing an exciting delicacy of kerala, Kozhikode Briyani. Dear friends, if you are looking for something different from your normal hyderabadi/mughal briyani, this is something you must treat yourself with. Do try out this Eid Special Briyani!!
1/2 kg chicken
1/2 cup yoghurt
25 gm coriander leaves
25 gm mint leaves
10 gm curry leaves
1/2 tsp cumin seeds
1 tsp coriander seeds
1/2 tsp aniseed powder
25 gm chopped green chillies
20 gm garlic
2 tsp chopped ginger
1/2 tsp turmeric powder
1 tsp lime juice
1 tsp poppy seed paste
1 tbsp clarified butter
5-6 cinnamon pieces
1 bay leaf
4-5 cardamom seeds
4-5 curry leaves
1 chopped onion
250 gm broken rice
1/2 litre water
2 tbsp clarified butter
5-6 cinnamon pieces
1 bay leaf
4-5 cardamom seeds
100 gm onions
1 medium tomato cut in 4
For the Marinade:
mix yoghurt, coriander leaves, mint leaves, curry leaves, cumin seeds, coriander seeds, aniseed powder, green chillies, garlic, ginger, turmeric powder, lime juice and poppy seed paste and marinate the chicken in it. Keep aside for 1/2 an hour.
For the rice:
heat clarified butter in pan. Add cinnamon, 1 bay leaf, cardamom seeds, curry leaves and cloves. Add onions and sweat till they turn translucent.
Add washed and cleaned rice. Cook till rice turns translucent. Add water.
When water comes to a boil, turn flame to low and cover pan. Cook on low flame for at least 15 minutes. The rice is done.
For the Biryani Masala:
heat clarified butter in pan and add cinnamon, 1 bay leaf, cardamom seeds, nutmeg and cloves.
Add onions and saute till brown. Add tomatoes. Add marinated chicken.
Cover pan and cook for at least 5 minutes on a medium flame.
Remove cover and cook on low flame for another 10 minutes to allow gravy to thicken. Layer the serving bowl with alternating layers of rice and the chicken masala.
Garnish the top with a boiled egg cut in four pieces, roasted cashews and raisins.
Chicken – 1 whole, made into pieces after being deboned
Onions – 2, chopped
Turmeric powder – 1 tsp
Coriander seeds powder – 1 tsp
Red chilli powder – 1 tsp
Ginger – 1 inch piece, chopped
Garlic – 8, minced
Curd – 1 cup, fresh
Garam masala – 1/2 tsp
Almonds – 5, chopped
Cashew nuts – 10, chopped
Lemon juice – a dash
Coriander leaves – for garnishing
Water – 2 cups
Ghee – 3 tbsp
Salt as per taste
1. Add the chicken pieces with turmeric and salt in the curd after it is whipped sufficiently. Let the mixture set for about half an hour.
2. Now, heat the ghee and add the onions, garlic and ginger till they turn to a light brown colour.
3. Once that is done, add the red chilli powder and the coriander and allow the mixture to simmer for some more time.
4. To this add the chicken mixture and let it fry for another 5 minutes. You should also add around two cups of water so that the chicken does not stick.
5. Cover the chicken and allow it to cool till tender. You must wait to see that all the water has been absorbed and the dish is dry.
6. Finally, add the garam masala and salt.
7. To garnish, add all the dry fruits and the coriander leaves to the prepared dish.
8. Shahi chicken korma is ready