Colorful Eid dishes

Eid-ul-Fitr is a beautiful gift for patience and self-sacrifice in the blessed month of fasting.

The joys of Eid are doubled by sharing one’s milestones. And where the desire and self-sufficiency of the people make the party four moons, the table increases its glory.

Our Eid dishes are usually traditional, which of course cannot be replaced, but this Eid, add some unconventional dishes to your table that are delicious in taste and easy to make.

For this Eid we have brought some unique dishes from new countries that will fill your happiness.

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Dulce de Leche

Don’t tell me about a dish made with just one ingredient!

A can of condensed milk is the only ingredient you’ll need!

Pour sweetened condensed milk into a glass dish.

Pour it into a baking dish.

Cover the dish with condensed milk with aluminum foil.

Then pour the covered dish of condensed milk into a large baking dish. Place the pan in the oven and bake for at least an hour. The longer you cook it, the darker and thicker the dulce de leche will be.

Remember that it will thicken quite a bit as it cools!

Once you get the color and consistency you like, remove the dulce de leche from the oven, remove the foil and give it a good shake.

Normal

Preparation of dough

Melt the butter or ghee. Add the oil and then stir in the sugar.

Preparation of cookies. Mix oil, ghee or butter, sugar and flour.

In a large mixing bowl, combine the ghee/sugar mixture with the flour, mixing with your fingers. Add as much flour as the butter/oil mixture will absorb and this usually varies from 2¼ to 2½ cups. Preparation of date cookies. The dough is prepared by mixing ghee, sugar and flour.

Then add rose water and mix it. Then add milk one tablespoon at a time. Then knead it all into a soft dough. Mix some milk into the cookie dough.

When you add milk, sometimes it seems like there is too much milk and the dough is sticky. But when you keep mixing it, the milk gets absorbed.

Keep the dough for half an hour. Then roll 32 portions of the dough into smooth balls.

Process the chopped dates in a food processor into a smooth mass.

Divide the date mass into 32 parts and roll them into smooth balls. Use oil or gloves if necessary, as the date pulp can be sticky. Fill the date paste into balls.

Take a ball of dough and flatten it. Place it in the middle of your palm and place a date ball in the middle. Bring the edges of the dough together. Seal the dough well.

Place on a large baking sheet.

Make sure they are spaced one to two inches apart. Bake for 15 to 20 minutes. Don’t let the cookies overcook or get too brown.

Store cookies in an airtight container.

Hush Brown Potatoes with Pesto Chicken

Half a kilo of chicken, two medium potatoes, salt as required, three to four cloves of garlic, half a teaspoon of garlic powder, one teaspoon of onion, half a cup of peanuts, one tablespoon of ground black pepper, yogurt. Dhi paali, Tulsi leaves one paali, green chillies four to six, two spoons of butter, cooking oil four teaspoons.

Recipe: Wash and marinate the chicken with salt and curd.

To make the pesto sauce, blend the basil leaves, peanuts, garlic cloves, half a teaspoon of black pepper and green chilies with two tablespoons of cooking oil.

Fry the finely chopped onion in cooking oil until golden brown and fry the marinated chicken in it first on high flame then cook on medium flame and let the chicken rot.

When the chicken comes to a boil, add the pesto sauce, mix it and keep it on low flame so that the oil separates.

Serve this unique chicken with hash brown potatoes instead of bread or rice. To make hash brown potatoes, mash boiled potatoes, season with salt, pepper, garlic powder and butter and mix well. Cover it in a non-stick frying pan and keep it on medium heat till it turns golden brown.

Mexican Banillo

For the topping:

3 tablespoons of sugar, 1 teaspoon of ground cinnamon

For the dough:

1 1/2 cups flour, 1 teaspoon baking powder, 3 tablespoons sugar, 1/4 cup oil, or butter, 1 large egg, 1/4 cup milk

1/2 cup cornflour

For the Fry:

1 cup oil, for frying

Recipe: Mix sugar and cinnamon in a dish to make the topping.

Make the topping

Sift the flour and baking powder together.

In a separate bowl, mix sugar and oil or butter until smooth. Add egg, milk and cornflour.

Combine sugar and oil.

Gradually add the flour, mixing well, until a dough forms.

Add flour.

Roll the dough into meatball-sized balls, about 1 1/2 inches in diameter. You can leave them round, or flatten them into a cake.

Heat the oil in a medium sized saucepan. Fry the dough balls or cakes until golden brown, about 6 or 7 minutes, browned all over.

Using tongs, place each bonello on a plate with the sugar and cinnamon mixture and toss until well coated, turning the piece over if necessary.

If you like, you can serve your delicious bonellos with hot chocolate.

Lost needles

Ingredients

Soybean 250 grams, Khoya 250 grams, ghee 150 ml, milk 250 ml, sugar as desired, almonds 30 grams, green cardamom six seeds, saffron a quarter teaspoon.

Recipe: Heat ghee in a pot and add green cardamom in it.

When the cardamom is cooked and thick, add soya bean and fry it. Now add milk and a little water to these beans and put them on the stove again. When the needles are dissolved and the milk and water are dry, add sugar and khoya and mix well with a spoon. Keep stirring the spoon evenly, otherwise the needles will stick to the bottom. When the sugar water dries, grind saffron and almonds. Cut it finely and add it. Reduce the flame to very low. If the needles become dry, remove them.

The lost fun needles are ready.

Churros

For your coating, combine the sugar and cinnamon in a bowl.

Line a plate with a double layer of paper towels for your baked churros.

Fill a large pot with 1 1/2 – 2 cups of oil.

Churros Mixture:

Heat the butter in a medium sized saucepan. Add sugar, vanilla, cinnamon and salt to the water. Simmer for 5 minutes while mixing. Add in the flour, stirring with a large wooden spoon until well blended and ball-shaped.

Let cool for 10 minutes, or until just warm to the touch.

When the mixture cools, add one egg and beat it immediately, then add another egg and beat it. It should be firm but soft enough to scoop out with a scoop. If it is too hard, a spoonful of water can be added to it. Transfer it to a pastry bag and make a paste. Fry it in hot oil in five to six inch strips until golden brown. And put it in a plate with sugar and cinnamon mixture. Delicious churros are ready, serve them with chocolate sauce.

Baba Ganoush

Fry the eggplant. 2 small eggplants

Tahini paste, garlic, lemon juice. Yogurt

Spices salt and pepper

Olive Oil

Grill or bake the eggplant. Grill the eggplant on an open flame over medium-high heat. Turn with tongs until the eggplant is completely charred on the outside. (About 15 to 20 minutes).

Peel off the skin. When cool, peel off the charred skin from the eggplant and stem.

Gently mix the eggplant with the tahini and the rest of the ingredients. At this point, make sure your eggplant is completely cooled and transfer it to a large bowl. Add in the tahini (a good ¼ cup for a rich and nutty flavor), minced garlic, fresh lemon juice, and about 1 tablespoon yogurt. Season with a pinch of salt, and you can add some red pepper flakes if you like. Using a wooden spoon, mix gently to combine. Baba Ganoush is ready.