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A Curated Food Menu for Eid-ul-Fitr 2020

ALMOND MIXED GRAIN BIRYANI

Slivers of blanched almonds, dried rose petals and saffron.. the irresistible tastes and aromas of Eid

By IANSlife Features

May 23, 2020 (IANSlifeMarking an end to the Holy month of Ramadan and with Eid festivities in full swing, food is one thing that every household will be devouring. A traditional Eid spread is quite the delight. 

Here is a curated list of our favourite festive dishes along with recipes for your Eid feast curtesy The Almond Board of California. Pick from wholesome dishes or sweet treats, there's something for everyone:


ALMOND AND MAKHANA KHEER

 

ALMOND AND MAKHANA KHEER

Ingredients                              Quantity 

  • Full cream milk                       2 cups 
  • Sugar                                     4 tbsp.
  • Saffron strands                      a pinch 
  • Green cardamom powder       ½ tsp 
  • Almond slivers                        ½ cup
  • Makhana (fox nuts)                1 cup
  • Ghee                                      2 tbsp

Serves:  2 – 3 people

Method 

  • Heat ghee in a heavy bottomed pan, roast makhana and almond sliver till they are golden. 
  • Heat milk and saffron strands in a heavy bottomed pan and bring it to a boil; keep stirring the milk, so that it does not sticks at the bottom. 
  • Add the sugar to the milk, and mix well. 
  • Add the whole makhana to the milk. Add the almond slivers to the mixture. 
  • Keep cooking the mixture till the makhana becomes softs and milk thickens a bit. 
  • serve the kheer hot or chilled. Top it with roasted almond sliver and chopped roasted makhana.

Nutritional Analysis

  • Calories 1152                                           Protein 28.1 gm
  • Total fat 88.4 gm                                      Saturated Fats 13.1 gm
  • Monounsaturated Fats 36.9 gm              Polyunsaturated Fats 13.4 gm
  • Carbohydrates 76.6 gm                           Fiber 12.4 gm
  • Cholesterol 30 mg                                   Sodium    452.6 mg
  • Calcium 816 mg                                      Magnesium    375.4 mg
  • Potassium 1138 mg                                Vitamin E    51.8 mg

 

ALMOND AND CUSTARD APPLE RABRI

ALMOND AND CUSTARD APPLE RABRI

Ingredients                        Quantity 

  • Custard apple pulp           2 gm 
  • Double cream (fat)           1 gm
  • Castor sugar                    30 gm
  • Almonds                           30 gm

Serves: 4

Method

  • Toast the almonds at 1 degree celsius for 1 mins in the oven.
  • Grind toasted almonds to a coarse powder and chop the remaining.
  • Mix custard apple pulp, double cream, and sugar together, add the ground almonds and mix.
  • chill in the refrigerator and garnish with chopped almonds before serving.

 

Nutritional Analysis

  • Calories 1020                                  Protein 15.3 gm
  • Total fat 67.7 gm                             Saturated Fats 25.6 gm
  • Monounsaturated Fats 29.8 gm      Polyunsaturated Fats 8 gm
  • Carbohydrates 85.2 gm                  Fiber 18.7 gm
  • Cholesterol 137 mg                        Sodium 46.4 mg
  • Calcium 249.5 mg                          Magnesium 262.2 mg
  • Potassium 1119 mg                        Vitamin E 14.5 mg

 

ALMOND MIXED GRAIN BIRYANI

 

ALMOND MIXED GRAIN BIRYANI

Ingredients                                          Quantity 

  • Barley washed & drained                  1/2 cup
  • Brown rice, washed & drained          1/2 cup
  • Pearl Millet, washed & drained         1/2 cup
  • Ghee                                                    2 tsp 
  • Garlic, Chopped                                   1 tsp 
  • Ginger, Chopped                                1 tbsp 
  • Green Chilli, Chopped                         1 tsp 
  • Baby carrots, diced                          1/2 cup 
  • Onion red, sliced                              1/4 cup 
  • Black Pepper, Crushed                    1/2 tsp Salt  to Taste 
  • Vegetable stock                                7 cups 
  • Cumin seeds                                       1 tsp 
  • Chopped Coriander                          1 ½ tsp 
  • Chopped Spring Onion                    1 ½ tsp 
  • Almonds                                           1/4 cup

Serves:  2 – 3 people

Method

  • Heat ghee in a large dutch oven/pot over medium heat. Add cumin seeds & bay leaf. As it crackles add onion, green chilli, garlic & ginger; cook, stirring occasionally, until softened. Add carrots. Raise heat to medium-high, and cook, until carrots are softened, about 5 minutes. Stir in all of the grains and cook for 12 minutes. Stir in stock; bring to a boil.
  • Add almonds. Cover the pot, and put in oven. Bake for 30 to 40 minutes at 180 degree celsius (check after 30 minutes; remove lid and cook a little longer if grains need to be softer). Fold in chopped herbs. Season with salt and pepper and serve immediately.

 

Nutritional Analysis

  • Calories 959.7                          Protein g  29.37
  • Total fat g  51.15                       Saturated g  9.85
  • Monounsaturated g  16.08       Polyunsaturated g  6
  • Carbohydrates g  151.62         Fiber g  31.32
  • Cholesterol mg  0                    Sodium mg  4928
  • Calcium  mg  44.9                    Magnesium mg  74.05
  • Potassium mg  1338.9             Vitamin E IU  1.7

 

ALMOND AND SESAME PINNI

 

ALMOND AND SESAME PINNI

Ingredients                                         Quantity

  • Wheat flour                                         2 cup
  • Semolina                                            2½ tbsp.
  • Roasted Almond slivers                     ¼ cup
  • Roasted White Sesame powder        ¼ cup    
  • Pure ghee                                          ¾ cup
  • Gram flour (besan)                            1½ tbsp
  • Sugar                                                 1 cup
  • Water                                                 ½ cup
  • Green cardamom powder                  ½ tsp
  • Roasted white sesame                      1 tbsp
  • Roasted whole almonds                    3 tbsp

Serving: 4 serves

Method:

  • Heat ghee in a pan, add semolina and wheat flour to it. Roast the mixture till a golden colour is achieved.
  • Mix the sugar and water in a pan, and put it over low heat. Cook till single string sugar syrup is formed.
  • Mix the sugar syrup with the wheat flour mixture. Add the green cardamom powder.
  • Cook the mixture till it becomes a little dry. Add the roasted almond flakes and ground white sesames to the mixture and mix well.
  • Allow the mixture to cool. Divide the mixture into equal parts and shape it into rounds. 
  • Cut the roasted almond into halves and place it over the pinnis and roll the pinnis gently in roasted white sesame.

 

Nutritional Analysis

  • Calories 1382.38                     Protein g  23.56
  • Total fat g  68.45                     Saturated g  25.51
  • Monounsaturated g  22.43      Polyunsaturated g  10.10
  • Carbohydrates g  171.03        Fiber g  9.65
  • Cholesterol g  0.97                 Sodium g    0.01
  • Calcium  g  2.03                     Magnesium g    0.91
  • Potassium g  1.66                  Vitamin E IU    0.032

 

 

LAMB AND ALMOND KORMA

 

LAMB & ALMOND KORMA

Ingredients                                          Quantity

  • Lamb Shoulder Cuts                            1 Kg
  • Chopped onion                                    1 cup
  • Ginger garlic paste                              3 tbsp
  • Plain yoghurt                                       2 cup
  • Blanched almonds, skin removed       1 cup
  • Cinnamon                                           1 stick
  • Black cardamom                                  2 no.
  • Green cardamom                                3 no.
  • Cumin powder                                     1 tsp
  • Coriander powder                               1 tsp    
  • Turmeric powder                                 1 tsp
  • Red chilli powder                                 2 tsp
  • Salt                                                    to taste
  • Ghee                                                  4 tbsp
  • Water                                                 3 cups

Servings: 4 serves

Method:

  • Heat ghee in a heavy bottomed pan, fry the onions in the ghee till they are golden. Remove onions from the oil.
  • Add the lamb pieces to the ghee and fry it till they are golden in colour; add the ginger garlic paste and stir fry for 2-3 minutes.
  • Make a smooth paste of yoghurt and ½ cup of blanched almonds. Add this paste to the lamb and keep on stirring it till oil separates out. Add the fried onions to the lamb.
  • Reduce the heat, and add water. Cover the pan and let the lamb simmer for an hour or till tender.
  • Cut the remaining blanched almonds into small pieces and add it to the korma.

Nutritional Analysis

  • Calories  1310.97                      Protein g    74.81
  • Total fat g  99.022                     Saturated g    32.35
  • Monounsaturated g  47.03        Polyunsaturated g    12.52
  • Carbohydrates g  33.50            Fiber g    10.40
  • Cholesterol g  0.55                    Sodium g    1.69
  • Calcium  g  0.53                        Magnesium g    0.27
  • Potassium g  1.60                     Vitamin E IU    0.02

 

SMOKED ALMOND RAITA 

Ingredients                                                  Quantity

  • Almond Flakes                                           ¼ Cup
  • Yoghurt                                                       1 Cup
  • Dry Roasted Jeera powder                        ¼ Tsp
  • Black pepper powder                                 ¼ Tsp
  • Salt                                                           To Taste
  • Black Salt                                                  ¼ Tsp
  • Chopped Garlic                                          2 Tsp
  • Chopped coriander leaves                        1 Tsp
  • Sunflower Oil                                             2 Tsp
  • Hot Coal                                                  2-3 pieces
  • Ghee                                                        1 Tbsp

Serves: 2-3

Method:

  • In a heavy bottom pan, heat the oil. Roast the chopped garlic until golden.
  • In a bowl, add the yoghurt and whisk it well.
  • Add the jeera powder, black pepper powder, salt, black salt, roasted garlic. Mix gently.
  • Take the almond flakes in a bowl.
  • Make a small bowl like structure out of the aluminum foil, and place it in the center of the bowl with almond flakes.
  • Place 2-3 small pieces of hot coal in the aluminum foil. And pour some ghee on top of it.
  • Cover the almond bowl immediately with aluminum foil and keep it covered for 10-15 minutes. The almonds are smoked.
  • Remove the foil and the coal from the almonds and add these smoked almonds to the raita and mix gently.
  • Serve the raita topped with chopped fresh coriander leaves and smoked almond flakes.

Nutritional Analysis

  • Calories  441Cal                                Protein  10.5g
  • Total fat  39.4g                                   Saturated Fats  17.27g
  • Monounsaturated Fats  12.7g            Polyunsaturated Fats  8.17mg
  • Carbohydrates  11.8g                         Fiber  1.4g
  • Cholesterol  65mg                              Sodium  113.16mg
  • Calcium  205.5mg                              Magnesium  61.8mg
  • Potassium  456.5mg                          Vitamin E  9.22mg

 

ALMOND AND WHITE CHOCOLATE GUJIYA

 
Ingredients                                          Quantity

For Dough
All- purpose flour                                  2 Cups
Clarified butter (ghee)                          ¼ Cup
Water                                                   ½ cup
For Filling
White chocolate                                   1 cup
Desiccated coconut                             ¼ cup
Green cardamom powder                    a pinch
Almond                                                ½ cup
Jaggery                                               1 tbsp

 Serves: 10
Method:

  • Rub the flour and ghee together and bind them together with water to form a soft dough. Rest it for ½ hour.
  • In a bowl, mix the chocolate flakes, coconut, almonds together and add jaggery.
  • Make small balls of the dough and roll it out into ½ cm thick rotis.
  • Place filling in the center, do not overstuff it as it will result in bursting of gujiya while frying.
  • Apply water on the edges and seal the ends, the shape will resemble half-moon. Use cutter to make a design around the edges or pinch and twist the edges.
  • Heat oil/ ghee in a deep pan; fry the gujiyas till golden brown.

Nutritional Analysis

  • Calories 3917                                                 Protein 75 gm
  • Total fat 207.8 gm                                          Saturated Fats 85.8 gm
  • Monounsaturated Fats 68.5 gm                     Polyunsaturated Fats 18.3 gm
  • Carbohydrates 442.8 gm                               Fiber 32.5 gm
  • Cholesterol 149 mg                                       Sodium 210.8 mg
  • Calcium 747.8 mg                                         Magnesium 527.8 mg
  • Potassium 2219 mg                                      Vitamin E 29.4 mg


 

ALMONDS AND ROSE KULFI

Ingredients                                                  Quantity

  • Milk, full cream                                           4 cups
  • Sugar                                                         1/2 cup
  • Saffron                                                       1/4 tsp
  • Almond meal                                              ½ cup
  • Dried rose petals                                        ¼ cup

Serves: 5
 

Method:

  • In a pan, add milk and put it on a low flame. Keep on stirring; do not let the milk burn. The milk will start to thicken.
  • Once it becomes half the volume add the almond meal and sugar and mix them well. Strain the mixture.
  • Add the dried rose petals & saffron strands and mix well. Allow the kulfi mixture to cool, pour it into kulfi moulds or small bowls and freeze them.
  • Demould the kulfi and serve it garnished with roasted almond flakes.

Nutritional Analysis

  • Calories 1587                                    Protein 34 gm
  • Total fat 94.2 gm                                Saturated Fats 6.5 gm
  • Monounsaturated Fats 48 gm           Polyunsaturated Fats 14.3 gm
  • Carbohydrates 142.5 gm                   Fiber 13 gm
  • Cholesterol 0 mg                               Sodium 204.7 mg
  • Calcium 1172 mg                              Magnesium 384.2 mg
  • Potassium 1571 mg                          Vitamin E  27.5 mg

 

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