Special Eid recipes from popular women food bloggers

With Eid around the corner, if you are missing the wonderful Sheer Korma from a friend at school or tempting Biryani from the colleague at office, WEBO Power brings to you some mouth-watering recipes from well-known food bloggers – Deeba Rajpal and Archana Doshi, to celebrate this festival in delight. Here’s to a happy and blissful Eid!

Sheer Korma or Doodh ki Sewain
• 2.5 litres full cream milk
• 2-3 tbsp top of the milk cream (optional)
• 5 tbsp roasted thin vermicelli /sookhi sewain
• 1 can of condensed milk
• 5-10 dried dates/chuharas, soaked in water for a few hours, slivered in length
• 1/4 dry coconut shavings
• 1/2 cup almonds, blanched, peeled, chopped or halved

Bring the milk to boil in a large pan, and allow it to stay at a simmering boil for a minute, then add cream, followed by the dates and coconut.

Simmer for an hour, stirring on and off. Add the nuts, reserving a few for garnish.

Add the condensed milk stirring constantly to mix it uniformly.

Add the dry vermicelli/ sookhi sewain and bring to a boil again. Taste and adjust sweetness if desired. If it is too runny you could cook it for a little longer. It will thicken as it cools down and chills.

Cool, add kewra if desired, and transfer to serving bowl. Chill well.

Garnish with dry fruits and good quality varq if available.

Chicken Korma

• 800gm chicken on the bone, cut into pieces
• 11/3 cup ghee
• 3 onions, finely sliced (about 200gms)
• 5-6 green cardamom (slightly crushed)
• 5-6 long / whole cloves
• 1 1/2 tbsp ginger paste
• 1 1/2 tbsp garlic paste
• 200g yogurt, whipped
• 4tsps coriander powder, sifted
• 1 1/2 tsp red chili powder
• Salt to taste

Heat ghee and oil in a wok and fry the onions in it till golden brown. (Take care not to let the onions turn too dark, else the korma will be slightly bitter). Drain the onions from the oil and cool. Then grind to a paste using 1-2 tbsp of the yogurt. Whisk the paste into the yogurt and reserve.

In the same wok with the remaining oil, add the choti elaichi / green cardamoms and long / cloves and saute till they smell fragrant, 1-2 minutes. (A a little more oil if required)

Now add the chainlike pieces and roast on high heat till nicely seared and golden. Remove from oil and reserve in bowl.

To the hot oil add the sifted coriander powder, the red chili powder, the ginger and garlic paste and mix well so that it all comes together, 1-2 minutes. Now add the chicken back to the wok and give it a good stir for 2-3 minutes.

Now add the fried onion-yogurt mixture, stir well, season with salt, and cook covered on simmer for about 20 minutes. Now the gravy should be fragrant and beautifully coloured. Add a little water if you need to increase the gravy, taste and adjust salt if required. Allow to sit for 30 minutes before serving to allow the flavours to mature. Sprinkle a little garam masala if you like and serve with parathas or basmati rice.

Vegetable Biryani

Vegetable Ingredients:

• 1/2 cup green beans, finely diced, steamed
• 1/2 cup carrots, finely diced, steamed
• 1 cup cauliflower florets, steamed
• 1 cup potatoes, boiled, peeled and cubed – keep them a little firm
Grind the below ingredients to a paste and keep aside
• 6 cloves garlic
• 1 tablespoon roughly chopped ginger
• 2 green chilies

Main Ingredients

• 2 cups basmati rice, rinsed
• 2 onions, finely sliced
• 1 cup tomatoes, finely chopped
• ½ cup plain yogurt
• 3 cloves
• 1 inch stick of cinnamon
• 4 pods of cardamom
• 2 bay leaves
• 1 teaspoon of turmeric powder
• 1 teaspoon red chilli powder
• 1 teaspoon coriander powder
• Salt to taste
• Oil for cooking

Ingredients for Garnishing

• a small bunch cup freshly chopped mint leaves
• 1/2 cup of sliced and caramelized onions (sliced the onions and sauté in oil on low heat till it turns brown and very soft)

Cook the rice with 2 cups of water along with salt and 2 tablespoons of oil and keep aside. Thus rice will be only half cooked as we are adding only half the about of water to cook the rice. The rice will then get cooked further along with the masala below.

Heat two tablespoon of oil in a big sauce pan; add in the onions and sauté until it turns soft and lightly pink. At this stage add in the garlic-ginger paste and sauté on medium heat until the color has changed and the raw smell goes away.

Add in the turmeric powder, chilli powder, coriander powder, cinnamon, cloves, bay leaves and cardamom pods. Sauté for a few seconds until combined. Add in the finely chopped tomatoes. Sauté the tomatoes for about 5 minutes, add the yogurt at this point and simmer for another 5 minutes until it is bubbling and gets a good aroma.

Finally add in the potatoes, half cooked rice, chopped mint leaves and any additional salt that is required. Sauté for a few minutes until it gets combined with the rest of the masala.

Add in about 1-1/2 cups of water, turn the heat to low. Cover the pan and simmer until all the water is absorbed. Once absorbed, turn off the heat, add in the steamed vegetables and keep the pan covered for about 15 minutes.

After 15 minutes of resting, open the pan and give the biryani a gentle stir, to combine all the masala and vegetables into the rice.

Finally garnish with caramelized onions and more chopped mint leaves and serve.

We, at WEBO Power, wish you and your family a very happy Eid. Share what you like the most about the festival and any special recipe that you may have.

Sheer Korma and Chicken Korma – Recipe courtesy Deeba Rajpal
Vegetable Biryani – Recipe courtesy Archana Doshi

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