Celebrate Eid with these delicious veg and non-veg delicacies

Celebrate Eid with

Eid is just around the corner and preparations to celebrate this festival are in full swing. Food plays an important role in any festive celebration. So have you prepared your Eid menu yet? If not then do not worry as there are many recipes perfect for the festival from majestic mains to delicious sides to indulgent desserts. Just sit back and scroll through the recipes.

Believe it or not, Eid Ul Adha marks the beginning of a barbecue session and makes our mouths water. In this festival of sacrifice, mostly savory foods are prepared and Biryani is a popular dish.

Mango Shahi Tukda

Shahi Tukda, a rich and festive dessert, is made with bread, ghee, sugar, milk and nuts. This recipe is said to have originated from the Mughal period.  Shahi Tukda literally translates to a royal dessert.  This dish is mostly made during the Eid and as it is high in calories, it is eaten in small portions.

Today I’m making Shahi Tukda, a traditional sweet where bread is fried in ghee and the Rabdi is made by boiling milk for long hours and thickened by Mawa.  But there is a twist to this traditional recipe. I’m not going to fry the bread and I will not be boiling the milk for long hours. I’m adding a secret ingredient that is Mango. Just try my recipe and use these twists to get a healthy Mango Shahi Tukda.

Mango Shahi Tukda

Ingredients to make

  • 2 slice of bread cut to get 8 triangles
  • 2 tsp ghee
  • 3/4th cup milk
  • 1.5 tbs sugar
  • 2 cardamom (elaichi) powder
  • 2 tbs mango puree
  • 2 tbs paneer

Mango Shahi Tukda Video Tutorial

Method to make Mango Shahi Tukda

  • Take 2 tsp ghee in a pan and shallow fry bread triangles till you get golden brown color – on a slow flame so that you get crunchy till inside.
  • Brush honey immediately on warm bread and it will absorb honey’s sweetness. Now prepare Rabdi. Boil 3/4th cup milk; and keep moving malai to sides. Add 1.5 tbs sugar, let milk boil as sugar releases water.
  • Once you boil, add 2 cardamom powder. Add crushed paneer 2 tbs (make sure it’s properly washed and should not contain any lemon or vinegar traces). In 3-4 minutes switch off the flame; rabdi will get thick now. Time to prepare shahi tukda
  • Ensure Rabdi comes down to room temperature and then add 2 tbs mango puree. Mix well. Mango Rabdi is ready. Now pour mango rabdi on bread pieces. Place some mango pieces and pistachio on top. Mango Shahi Tukda with Meghna’s Healthy Twists is ready.

Soya Kebab Recipe

This is a delicious Veg Kebab recipe made using the vegetable protein that is the soya chunks. It is a mouthwatering appetizer recipe that you can easily make for special occasions like Eid and that too in a very short span of time. Usually these kebabs are made with minced meat, but the soya kebabs will give you the same yummy taste.

Today I’m making something very nutritious and healthy with loads of protein and yes very little oil. This Soya Kebab recipe will give you restaurant style experience right in your homes. Also you can cook these Kebabs on barbeque or open grill with just oil brushing on them. Serve them with green chutney.

Ingredients Used

  • 2 cup soya chunks
  • 2-3 finelyc chopped chillie
  • 1 finely chopped onion
  • Finely chopped ginger and garlic
  • Coriander leaves
  • Mint leaves
  • 1.5 tsp garam masala
  • 2 tsp red chilli powder
  • 1 tsp haldi powder
  • 1.5 tsp dhaniya powder (coriander seeds powder)
  • 1/2 tsp roasted cumin seeds powder
  • 3 tbs dry roasted besan
  • 1 lemon juice
  • 2 tbs oil

Soya Kabab Recipe Tutorial

Method to cook

Take 2 cup soya chunks. Boil them in salted water for 5-6 min. Strain water out of it. Wash it with cold water 2-3 times. After boiling 2 cup soya chunks will become 3 cups in size. It will be like a sponge. Squeeze water out. Churn it in mixie. Avoid adding water into the mixer.

In a mixer chutney jar, churn it in small quantities. Add finely chopped onion. Add 2-3 finely chopped chili. Add finely chopped ginger and garlic. Alternatively you can add ginger garlic poste too. Add coriander leaves. Add mint leaves finely chopped (optional).

Go easy with salt as chunks were boiled in salted water. Add dry masalas. 1.5 tsp garam masala, 2 tsp red chilli powder, 1 tsp haldi powder, 1.5 tsp dhaniya powder (coriander seeds powder), 1/2 tsp roasted cumin seeds powder. You can add chopped vegetables as well. Take Dry Roasted besan. Alternatively you can take plain maida or bread crumbs. Add 3 tbs dry roasted besan. Add 1 lemon juice.

If you feel the batter is liquidy, you can add aamchur powder. Form Kebab shape on a stick. And make some in tikki shape. In a pan take 2 tbs of oil. Soya chunks and Besan have lots of protein.

Note: I am doing shallow fry, but you can deep fry too.

Cook from all sides. You can cook on a barbecue or grill with an oil brush. Kebabs are ready. Garnish with coriander leaves. And serve with green chutney.

Veg Seekh Kebab

This is an adaptation of the famous minced meat seekh kebab for the veggie lovers. This is basically a tandoor platter starter or an appetizer.  The Seekh Kebab originates from Pakistan, Afghanistan and West Punjab. It is mainly grilled on skewers and cooked in tandoor oven. This veg seekh kebab is made with veggies like carrots, beans, cabbage and spices. And once you have tried it you will not be able to resist this.

This recipe is usually served in restaurants most of the time. But in restaurants, they use a lot of oils to make them. So I decided to make it my way. Easy and healthy and with lots of nutrition. Also without the use of Tandoor. This is personally one of my favorite kebabs as there is less oil and also you can add many veggies of your choice.

Veg Seekh Kebab

Ingredients Used

  • 1.5 cup chopped mix veggies (carrot, french beans and cauliflower)
  • 2 tsp ginger, garlic and green chilli paste
  • Some chopped coriander leaves
  • 1 tsp garam masala
  • 1 tsp roasted cumin seeds (jeera) powder
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder (haldi)
  • 1 tsp Kashmiri red chilli powder
  • 2 medium size half boiled (grated) potatoes
  • 1 cube grated cheese/50 gm paneer (optional)
  • 4.5 tbs roasted gram flour – besan
  • Salt as per taste
  • Few drops of ghee for frying

Video for Veg Seekh Kabab Recipe

Preparation Method

Heat up the pan, saute finely chopped veggies for 1 minute on high flame. (Finely chop mixed veggies 1.5 cup carrot, french beans and cauliflower in a chopper/with a knife, do not overcook vegetables to avoid releasing water). Transfer it in a mixing bowl, add 2 tsp ginger, garlic and green chilli paste. Add some chopped coriander leaves.

Add 1 tsp garam masala. Add 1 tsp roasted cumin seeds (jeera) powder. Add 1 tsp coriander powder. Add 1/2 tsp turmeric powder (haldi). Add 1 tsp Kashmiri red chilli powder and mix it well. Add 2 medium size half boiled (grated) potatoes. Add 1 cube grated cheese/50 gm paneer (optional). Add 4.5 tbs roasted gram flour – besan (dry roast until it turns golden-brown) and mix it well with your hands. Add salt as per taste and again mix it. Further take some bamboo skewers and stick kebab mixture on it.

Heat up the pan, pour a few drops of ghee. Place kababs on it. Keep rotating and cook until it turns golden-brown from all the sides. Here’s your Super Delicious Veg Seekh Kabab ready.

Serve it hot with green chutney to taste yummm!!!

Rasmalai

This is one of the most special dishes made during the special festivals like Eid. This is very similar to rasgulla but served with thickened cream milk flavored with kesar. Also it is topped with dry fruits like pista, kaju and badam before serving. The poaitive point about this recipe is that it can be stored in the fridge for weeks.

Today I’m sharing with you the art of making perfect Rasmalai in a very easy and simple way. For this first you have to make Rasgullas. Also we have to prepare rabdi and for this I need thick fat milk. The ingredients I have used are also very less and easily available. Try this chilled Rasmalai and I bet you will not be able to resist making it again.

Ingredients Used

  • Approx 1700 ml milk
  • Lime juice (2 lemon diluted with 2 tbs water)/vinegar
  • Cardamom (elaichi) powder 3 pcs
  • 1 tsp corn flour
  • 4 tbs sugar + 1 cup sugar
  • 3 cup water
  • Some kesar threads mixed with milk
  • Some chopped almonds and pistachios
  • Edible gold paper (optional)

Video for Rasmalai Recipe

Preparation Method

Method To Make Paneer:

Heat up the pan, add 1 ltr milk in it. Add lime juice to curdle milk(2 lime juice diluted with 2 tbs water)/vinegar. Add this mixture step by step until milk gets curdled. Place a muslin cloth in a food strainer, add curdled milk in it. Add a glass of water and leave it for 2-3 hours to remove water from it.

To Make Malai (Rabdi) :

Heat up another pan, pour approx 700 ml milk in it and boil it on high flame for 10 mins. Add cardamom (elaichi) powder 3 pcs. Take a small bowl, add 1/2 tsp corn flour in it and dilute with some milk (optional for smooth texture). Add this mixture to the milk pan. Add 4 tbs sugar and mix it well. Stir continuously to get thicker consistency and turn off the stove.

To Make Paneer Balls:

Next, take a mixing jar, add paneer in it. Add 1/2 tsp corn flour in it (for binding), grind it and make smooth textured paneer. Roll out few balls from this mixture and press gently with hands (roll smooth balls without any cracks in it).

To Make Chashani :

Heat up the pan, add 1 cup sugar in it. Add 3 cup water and boil it. Once water starts boiling add paneer balls in it and boil it on high flame for 7-8 mins. Add 2 spoon warm water in this pan, cover the lid and cook it for 20 mins. (After every 5 mins add around 2 spoon warm water if the chashani is reduced)

Flip the sides of all Rasgullas. After 20 mins turn off the stove and bring it to room temperature.

Further squeeze the rasgullas and keep it in the serving bowl. Pour malai (rabdi) on it. Add some kesar milk on it. Add some chopped almonds and pistachios on it. Add a piece of edible gold paper (optional). So here’s your Deliciously Yummy Sweet Malai Rasgullas ready!!!

Butter Chicken

Utterly Butterly delicious….. Butter Chicken. Yes. On popular demand, I thought why not cook this lovely recipe for my viewers.

During Bakrid, people love non veg recipes be it with mutton or even chicken. And I have created restaurant style Butter Chicken; hoping you are going to enjoy and lick your fingers too with the healthier version. Also, note all the tips I have added in my recipe.

Butter Chicken

Ingredients Used in Butter Chicken

  • 200 gm Chicken Breasts- Thinly sliced.
  • Salt per taste.
  • 2 tsp Ginger Garlic Paste.
  • 1.1/2 tsp Red Chilli Powder.
  • 2 tsp Oil.
  • 1 Chopped Onion.
  • 3 Tomatoes Chopped.
  • 10-12 Cashews.
  • 1/2 tsp Garam Masala.
  • 2 tbs Butter.
  • 2 Dry Red Chillies (Kashmiri Powder will give nice colour).
  • 1 tsp Kasuri Methi (Fenugreek).
  • Cooking cream (for platting).
  • Coriander leaves (for platting).

Butter Chicken Recipe Video by Meghna

How to make Make Butter Chicken?

First, let’s marinate the chicken. Take thinly sliced chicken breasts.

#Tip – Thinly sliced Chicken Breasts will cook faster.

Add some salt. Add 1/2 tsp Ginger Garlic Paste. Add 1/2 tsp Red Chilli Powder. Mix it well. Keep the chicken aside for 15-30 minutes. so that all the flavors are absorbed by chicken.

This is a one-pot recipe. We will make everything in one single pot.

After 15-30 minutes, it’s time to cook chicken. Start the pan on medium flame. Add 2 tsp Oil. Warm it up. Put in the marinated chicken.

#MeghnasMagicTip Thinly Sliced Chicken Breasts will cook faster.

Cook it for 5 minutes. Take out the chicken in a bowl, keep it aside.

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Time to cook the gravy. Take the same pan. The pan already has oil in it. No need to take extra oil. Add 1 tsp Ginger Garlic Paste. Add Chopped Onions. Onions need not be finely chopped as we will churn the gravy in a mixer later on. Mix it well. Add some salt. Add chopped tomatoes. Add Cashews. Add 1/2 tsp Garam Masala. Add 1/2 tsp Red Chilli Powder. Add 2 dry red chillies. Mix it all well. Cover the pan & cook for 15 minutes. Tomatoes should soften up. Now let it cool down a little. Put the tomato mixture into the mixie jar. Churn it into a gravy.

The gravy texture needs to be silk & smooth. We need to strain it when we cook butter chicken.

To make gravy, take the same pan. Add 2 tbs of butter. Add 1/2 tsp ginger garlic paste. Mix it well. Add 1/2 tsp Red Chilli Powder. Now empty the mixie jar into the pan using a strainer.

Add some water, to get maximum out of tomato mixture. Mix everything well. Time to add the earlier cooked chicken. Mix it well.

Time to add some Kasuri Methi (Fenugreek) on top. Crush it inside the palms of both your hands & mix it in. Methi will give a nice aroma. Stir it all well. Cover the pan & let it cook for 2 minutes more.

It’s time for plating. Take out the butter chicken in a bowl. Top it with some cooking cream & coriander leaves. You may also add Kasuri Methi on the top. Boneless Butter Chicken is ready.

Enjoy with Roti / Paratha / Naan or eat it just like that.

Teriyaki Chicken

Through my foreign travel days, I was inspired to cook this world-famous dish from the Japanese cuisine – Teriyaki Chicken.

Usually people ask me what we can cook when we have guests coming over during Bakrid. They need a change. The same biryani or mutton dishes will have bored them. So why not give them something healthy Japanese Teriyaki Chicken.

Ingredients Used

  • 2-3 tsp oil
  • 1 tsp ginger.
  • 2 tsp garlic
  • chicken.
  • Salt & Black Pepper as per taste
  • 1 tsp Brown sugar.
  • 1/2 cup Teriyaki Sauce
  • (Teriyaki sauce is made from brown sugar, soya sauce, honey, garlic and ginger. It is mostly used in Japanese cooking. You will find it at super markets.)
  • – Roasted white sesame
  • – Coriander leaves
  • – Chilli flakes

Recipe Video for Teriyaki Chicken

Preparation Method

Tip: Teriyaki sauce is made from brown sugar, soya sauce, honey, garlic and ginger. It is mostly used in Japanese cooking. You will find it at super markets.

In a pan, take 2-3 tsp oil, 1 tsp chopped ginger & 2 tsp garlic. Now add chicken – you may take leg piece or boneless chicken as well. Cook the chicken from both sides on high flame.

Add some Salt per taste, go easy on salt because Teriyaki sauce also has salt. Add some Black Pepper…and 1 tsp Brown sugar. Brown sugar will give a sticky shiny coating on the chicken. Now add 1/2 cup Teriyaki Sauce.

Cover and cook on medium flame. Once the sauce has reduced, you will see chicken has got a nice coating of the Teriyaki Sauce. For platting, sprinkle roasted white sesame, coriander leaves and finally some chili flakes for that extra spice.

Enjoy healthy and delicious Chicken Teriyaki.

Grilled Chicken

If you were following a healthy eating – weight loss regime then don’t worry, I have got a perfect low calorie chicken recipe for you; so don’t you shy away from celebrating Eid. Enjoy grilled chicken with lots of salad on the sides

Grilled Chicken

Ingredients Used

  • 1 Chicken Breast – cut in half
  • 3 tsp Soya Sauce
  • 2 tsp Tomato Ketchup
  • 1 tsp Chili Sauce
  • 1 tsp Brown Sugar
  • 1/2 tsp Vinegar
  • 2 finely chopped garlic cloves
  • Crushed black pepper
  • Chili flakes
  • Oil
  • Salad made from cucumber, tomato, carrot,

Recipe Video for Grilled Chicken

Method to Prepare

  • Heat up the grill pan.
  • Begin with preparing marination for chicken.
  • In a bowl, take 3 tsp soya sauce
  • add 2 tsp tomato ketchup
  • Add 1 tsp chili sauce
  • Add 1 tsp Brown Sugar
  • Add 1/2 tsp Vinegar
  • Add 2 finely chopped garlic cloves
  • Mix it well
  • Add crushed black bell pepper
  • And some chili flakes
  • Marination is ready.
  • Dip chicken breasts in marination
  • and leave it for 20-30 minutes.
  • Once the chicken has been marinated well, 
  • it’s time to grill it 
  • Drizzle few drops of oil n the pan
  • Place marinated chicken breasts on the grill pan
  • Let chicken cook till gets caramelized from both sides
  • We should get a sticky nice glaze on both sides
  • Keep pressing it a little from the top as 
  • we need chicken to be a little flat.
  • Now take out the chicken from the pan and let it cool down for 5 minutes
  • Don’t cut chicken immediately else we will lose its juice.
  • Don’t throw away the left out marination
  • Pour the marination in the pan, and leave it for some time.
  • We will use it as a salad dressing.
  • Take carrot, bell pepper, green and purple cabbage, onion, etc chopped in Jullian shape.
  • Mix marination into salad & toss well.
  • In a serving plate, make a bed of salad.
  • And place grilled chicken on top.
  • Garnish with chili flakes.
 
Aap sabhi ko bahot bahot Eid Mubarak
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