Recipe of Kheer-Rice Pudding for Eid

Ingredients:

· Cooked long grain rice 1 cup

· Crushed 8 cardamoms pods

· Rose essence 2 tbsps

· Ground Pistachio nuts 2 tbsps

· Whole Milk Seven and a half cups

· Sugar 12 tbsps

Method:

· Kheer or rice pudding is a traditional Eid recipe for Muslims all around the world. Finely ground the rice and place them in a saucepan along with the cardamoms.

· Add 6 ½ cups of milk and boil them while stirring.

· Add the remaining milk and them cook over medium heat till the rice mixture is thickened to a creamy consistency.

· Add the rose water and sugar and continue to stir and cook for another 2 minutes.

· Serve chilled or hot as you like with garnishing of nuts.

· Enjoy Eid with this traditional recipe of kheer.

Tawa Dum Qeema/Minced meat

Ingredients:

· Qeema/Minced meat ½ kg
· White cumin seeds 1 tsp
· Chopped onions 2
· Green chilies 4 finely chopped
· Salt to taste
· 1 tsp of lemon juice
· Oil ¼ cup

Method:

· Heat oil on a tawa and fry the onions until brown.
· Add cumin seeds and the minced meat.
· Cook and stir for minutes.
· Sprinkle with green chilies, salt and lemon juice.
· Reduce heat and continue to cook till meat is golden and cirsy.
· Serve with mint chutney and roghni naan and fresh salad.

Mash Daal Handi

Ingredients:
mash ki daal (white daal) boiled 1 ½ cup
sliced onion 1 large
ginger/ garlic paste 1 tsp each
salt 1 tsp
chopped red chillies 1 ½ tsp
turmeric ¼ tsp
cumin powder 1 tsp
coriander powder 1 tsp
chopped tomatoes 2
oil ¼ cup
butter 2 tbsp

GARNISH:
Green chillies, chopped
Coriander leaves, chopped
Ginger juliennes

METHOD:
1. Heat oil in handi, fry onions till light golden. Add ginger, garlic and tomatoes, cook for 3 minutes. Mix in rest of the seasoning, stir well and then mix in the boiled lentils.
2. Stir to combine, adding butter and green chillies. Cover and let steam on a very low flame for 4-5 minutes. Garnish and serve your mash daal handi

Boneless Chicken Handi

Ingredients:

Cubed boneless chicken ½ kg
Sliced and browned onions ½ cup
Garlic/ginger paste 1 tbsp
Yogurt ½ cup
Chopped tomatoes 2
Cream ¼ cup
Butter 2 tbsp
Salt 1 tsp
Chopped red chillies 1 tsp
Red chilli powder 1 tsp
Cumin powder 1 tsp
1 teaspoon of Garam Masala
Oil ¼ cup
Halved green chillies 2-4
Ginger juliennes

Method:

1. Heat oil in a handi (wok), add ginger/garlic paste, stir, add chicken and continue to saute for 5 minutes.
2. Stir in the tomatoes along with the spices and yogurt. Cover and cook for 5 more minutes on a low flame.
3. Lastly, add the butter and cream, garnish with green chillies and ginger.