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eid, culture

With EID just around the corner, we can’t stop ourselves from salivating over the food that is synonymous with this holy festival.

Here are a few recipes to try:


Haleem (meat stew)

haleem, eid, culturesource



250 gms mutton

1 cup wheat

1/4th cup channa dal (split gram)

1/4th cup moong dal (green gram)

1/4th cup masoor dal (red lentils)

Salt, coriander powder and chilli powder as per taste

Ginger garlic paste.

How to make Haleem:

Soak the wheat overnight and keep it pounded and husked. Soak the channa and moong dal for 40 minutes. Put eight cups of water in a vessel and bring it to boil. Add the wheat, ginger garlic paste, coriander powder and chilly powder and salt . Mash the mutton pieces and add it to the mixture. Cook over a medium flame till the mutton is tender.

Sukha Meva (Dry Fruit Porridge)

eid, culturesource


1/4 cup nuts like almonds, cashews, chiroli (sunflower seeds), dried grapes (kishmish) and pistachios each

Ghee and sugar as per taste

Flavoured essence of Rose


Ready-made Saivaiya

How to make Sukha Meva:

Soak the almond and pistachios overnight. Remove the skin and cut into small pieces. Depending on how much you want to serve, take milk and bring it to boil. In another vessel, cook the saivaiya on a low flame in ghee till it turns golden. Add all the nuts and the flavoured essence to it. Let it cook for a while. Add the milk to this mixture and let it boil. Now add the sugar. Once boiled, let the milk remain on a low flame till it becomes thick.


Mutton Biryani

biryani, eid, culturesource


2 cups Rice

1 kg Mutton

10 gms Cardamom, Cinnamon and Cumminseed

40 gms Ginger, garlic, salt and chillies as per taste

2 Lemons

Curd and Ghee.

How to make Mutton Biryani:

Wash the mutton well. Grind the ginger garlic, chillies, and other spices and add it to the mutton. Add curd to this mixture. Boil 6-8 cups of water in a vessel and then add rice to it. Place the mutton mixture in a pressure cooker. When the rice is ready, spread it over the mutton mixture.

Let it cook for 30 minutes on a low flame.



falooda, eid, culturesource


2 cups milk

1 packet falooda sev

3 tsp rose water

1/4 table spoon soaked tukmuri seeds/ sabja (basil seeds)


How to make falooda

Boil the sev in water for 15 minutes. Now boil it in milk for another

15 minutes. Cool the sev. Put the sev in glasses and add rose water and the tukmir seeds. Now add the milk to it. You can add vanilla ice cream to your falooda if you wish.