New Delhi, May 23 Marking 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
Full cream milk 2 cups
Sugar 4 tbsp.
Saffron strands a pinch
Green cardamom powder ï¿½ tsp
Almond slivers ï¿½ cup
Makhana (fox nuts) 1 cup
Ghee 2 tbsp
Serves: 2-3 people
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.
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.
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
Wheat flour 2 cup
Semolina 2½ tbsp.
Roasted Almond slivers ½ cup
Roasted White Sesame powder ½ cup
Pure ghee ½ 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
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.
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 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
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 ï¿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.
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
Almond Flakes ï¿½ Cup
Yoghurt 1 Cup
Dry Roasted Jeera powder ï¿½ Tsp
Black pepper powder ï¿½ Tsp
Salt To Taste
Black Salt ï¿½ Tsp
Chopped Garlic 2 Tsp
Chopped coriander leaves 1 Tsp
Sunflower Oil 2 Tsp
Hot Coal 2-3 pieces
Ghee 1 Tbsp
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.
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