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Cocktail Kheer Recipe

Cocktail Kheer Ingredients:

Cocktail Kheer Recipe

  • 1 Carrot
  • 1 Litre milk
  • 2 tbsp Ghee
  • 250 gms Sugar
  • 3-4 cups Hot Water
  • 8 Pista
  • 4 Elaichi
  • 8 Badam
  • 8 Kaju

How to make Cocktail Kheer:

  • Soak pista and badam in hot water for about an hour.
  • Meanwhile grind the carrot after peeling off its skin.
  • Heat ghee in a pan and add elaichi to it.
  • When it gets fried, grind it to a powder.
  • Peel off pista and badam skin and blend them in the mixer adding a little milk (2-3 tbsp).
  • Boil the remaining milk in a nonstick pan for about 15 to 20 minutes on low flame.
  • Now add the pista -badam paste, grounded carrot and the elaichi powder to milk.
  • Stir the mixture for about 10-15 minutes.
  • Now add sugar and boil for another 10 minutes.
  • Cocktail Kheer is ready to serve.

Kofta Curry Recipe

Kofta Curry Ingredients:

Kofta Curry Recipe

  • 300 gm Minced meat
  • 1 tsp Garam Masala Powder
  • 2 Green Chillies (chopped)
  • 1/2 cup Thick Coconut Milk
  • 2 Tomatoes (chopped)
  • 1 Onion (chopped)
  • 1 Egg
  • 3 Bread Slices
  • Salt to taste
  • 3 tbsp Oil
  • 2-1/2 cups Water
  • Coriander Leaves for garnishing

For spice mixture:

  • 1 tsp Cumin Seeds (powdered)
  • 1 tbsp Coriander Powder
  • 1 tsp Red Chilli Paste

How to make Kofta Curry

  • Soak bread slices in water and then squeeze out the water.
  • Put it into the minced meat taken in a bowl.
  • Add green chillies, garam masala powder and salt.
  • Add beaten egg to the minced mixture. Mix it well.
  • Shape into 1/2 inch size balls.
  • Fry the onions in oil till they turn translucent.
  • Add tomatoes and fry again for 2 to 3 minutes.
  • Make spice mixture in half-cup water.
  • Add this mixture to the fried onions and tomatoes. Slow down the flame and pour 2 cups of water.
  • Boil the gravy and add koftas one by one.
  • Simmer the koftas in the gravy for about 5 to 6 minutes until they are cooked.
  • Mix coconut milk in the curry and cook for a minute.
  • Garnish with chopped coriander leaves and serve.
  • Kofta Curry is ready to serve.
Kofta Curry Recipe

Harissa Recipe

Harissa Ingredients

Harissa Recipe

  • 2 ounces dried hot red chili peppers (stems and seeds removed)
  • 4 cloves garlic, peeled
  • 1 teaspoon ground caraway
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • Extra-virgin olive oil

How to make Harissa

  • Soak the chili peppers in water for 30 minutes, until soft.
  • Drain and pound with the garlic, spices, and a little salt with a pestle and mortar, or blend in a food processor, adding just enough oil, by the tablespoon, to make a soft paste.
  • Press into a jar and cover with oil.

Cooking time: 40 Minutes

Serves : 4-6

Seviyan Recipe

Seviyan RecipeSeviyan is weet dish that is made from vermicelli and milk. It is cooked on the special occasion of Eid ul Fitr, but also taken as a dessert after a normal, everyday meal.

Learn how to make delicious and yummy Seviyan at home.


  • 50 gm Vermicelli Noodles (Seviyan)
  • 2 tbsp Raisins (Kishmish) (optional)
  • 2 tbsp Nuts – Almonds & Pistachios (optional)
  • 2 Cardamoms (powdered)
  • 1/2 tin Condensed Milk
  • 1/2 liter Whole Milk
  • 1 tbsp Pure Ghee or Butter

How to make Seviyan

  • Heat pure ghee or butter in a pan; fry the Vermicelli until light brown.
  • Bring milk to a boil. Add condensed milk, vermicelli and cardamom powder to it and mix well.
  • Cook for 2 to 3 minutes or until the vermicelli becomes soft. Take out in bowls, top with raisins and nuts and serve.

Dudh Ki Seviyan (vermicelli) Recipe


Dudh Ki Seviyan Recipe

  • 500 ml Milk
  • 1/4 Cup Roasted Vermicelli/ Seviyan
  • 2 T Sugar
  • 5-6 Almonds chopped
  • 5-6 Cashew nuts chopped
  • 2 Green Cardamom pods grounded

How to make Dudh Ki Seviyan

  • Put the milk to boil in a big vessel. After the first boil sim the gas and add the vermicelli, little by little and stirring continuously. Once all added cook on medium flame and add the cardamom. Keep stirring every 2 mins else it will stick to the bottom of the pot. Once the seviyan is cooked, add the finely chopped Almonds and Cashew nuts. Serve hot.

Chapli Kabab Recipe


  • kg Beef, ground “thickly minced”
  • cups spring onions, finely chopped
  • tablespoon anar dana , whole
  • tablespoon coriander seeds
  • teaspoon white zeera seeds (cumin seeds)
  • hot green chilli, finely chopped
  • teaspoon red chili crushed
  • teaspoon ginger, fresh finely shred
  • large tomato finely chopped
  • teaspoons salt
  • oil for deep frying


  • Put mince and all other ingredients except oil in a large bowl and mix well.
  • Break off large pieces of the mince mixture and shape into large and thick rounds, 1\2 inch thick.
  • Heat oil in a karahi or deep frying pan until very hot, but not smoking. Oil must be very hot otherwise you will not get the crisp surface.
  • Fry 2-3 kebabs at a time for 3-4 minutes or until crisp, turning them once or twice during frying.
  • Serve with Nan and Mint Chutney.
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Banno Kebab Recipe

Ingredients :

  • 350 gms chicken boneless pieces
  • 1 tbsp ginger-garlic paste
  • 2 tsp dalt
  • 2 tbsp oil
  • 1/2 tsp chopped garlic
  • 1/2 tsp chopped ginger
  • 1/2 tsp chopped green chillies
  • 1 tsp besan
  • 1/2 tsp yellow chilli powder
  • 1/4 tsp turmeric powder
  • 100 ml milk
  • 2 1/2 tbsp hung curd
  • 1/4 tsp elaichi powder
  • 1/2 tsp kasoori methi
  • 1 tsp lemon juice
  • salt to taste
  • egg coating
  • 1 beaten egg
  • 1 ½ tbsp chopped cashew nuts
  • 1/2 tsp chopped coriander
  • 2 tsp saffron dissolved in water
  • 1 tbsp butter, melted
  • 1½ tsp chat masala

Method :

  • Marinate chicken pieces with ginger- garlic paste and salt for 30 minutes. Keep aside.
  • In a pan take 2 tbsp oil and add chopped ginger, garlic and green chillies, cook for a minute and add 1 tbsp besan and cook till besan is cooked.
  • Now add yellow chilli powder, turmeric powder and cook.
  • Add 100 ml milk and mix.
  • Remove from fire and transfer it to a bowl.
  • To this add hung curd, javitri- elaichi powder, kasoori methi, lemon juice and salt.
  • Add marinated chicken pieces and mix well.
  • Skewer the chicken pieces closely and shape with hands. (4 skewer)
  • Cook in pre heated oven for 10 to 12 minutes. Remove from oven and increase the temperature of oven.
  • Beat egg with saffron; add chopped nuts& coriander and mix.
  • Coat this egg mixture on cooked chicken skewers, put the skewers once again in the oven for colouring and cook until egg is cooked.
  • Remove from oven and baste the chicken with butter and sprinkle chat masala.

Shikarpuri Kebab Recipe


  • Mutton pieces (from the leg) 1/2 kg,
  • Chana dal (split gram)1/3 cup,
  • Green chillies, whole 3-4 or to taste,
  • Ginger-garlic paste 1 tablespoon,
  • Chilli powder 2 teaspoons or to taste,
  • Black cardamom 4,
  • Bay leaves 4,
  • Cinnamon sticks 4,
  • Cloves 6,
  • Salt to taste,
  • Yoghurt 1/2 cup,
  • Garam masala (mixed spices) powder 1-1/2 teaspoons,
  • Green chillies, finely chopped 2-3,
  • Fresh coriander leaves, finely chopped 1/3 cup,
  • Fresh mint leaves, finely chopped 2 tablespoons,
  • Fresh cream or hung yoghurt 1/2 kg,
  • Lime juice 3 or 4 tablespoons,
  • Eggs, lightly beaten 2,
  • Oil or ghee(clarified milk) to fry.


  • Place cream or hung yoghurt in the refrigerator overnight or until firm.
  • Put the meat along with the spices ,covered with water, into a pot. Boil until the meat is tender and make sure that all the water has evaporated.
  • Remove from the pot and discard the chillies and whole spices.
  • The meat needs to be ground into a fine paste without adding water. Add the yoghurt, garam masala(mixed spices) powder, coriander leaves, mint leaves and lime juice to the ground meat and mix well.
  • Divide the meat mixture into equal parts.
  • Take a portion of the paste and roll it into a ball between your palms.
  • Flatten slightly and make an indentation in the centre of the meat which is to be filled with a spoonful of the cream or yoghurt.
  • Fold the ground paste over to seal.
  • All the kebabs are to be made in this way and dipped in beaten egg. Shake off any excess .
  • They are to be fried in hot clarified milk or oil until the color changes into a golden brown