Eid Mubarak 2024: Include these sumptuous snacks in your menu for Eid party

Eid-ul-fitr 2024 easy recipes: Vietnamese Lotus Stem, By Chef Bhim Tamang, Brand Chef Vietnom

Having a get together to celebrate Eid and wondering what to serve? Here are some exclusive, easy-to-make recipes put together by four of India's top chefs for your Eid party. From classic traditional Sheer Khurma and Jewel of Sea Kebabs to exotic Vietnamese Lotus Stem and Coriander Chicken Dimsum, here's your chance to impress your guests and make this an unforgettable Eid.

Vietnamese Lotus Stem

By Chef Bhim Tamang, Brand Chef Vietnom

"Crisp lotus stem with sweet & spicy Vietnamese sauce, garnished with sesame & scallion. This can be Served with nuoc cham, sriracha sauce"

Ingredients

• Lotus stem, 180 gm
• Bamboo leaf, 1 piece
• Cornflour, 20 gm
• Oil, 30 gm
• Sweet chilli sauce, 30 gm
• Sriraja sauce, 20 gm
• Nuoc cham veg, 1 piece
• Coriander, 2 gm
• Mint, 2 gm
• Micro greens, 1 gm
• Salt, 1 gm
• Black pepper, 1 gm
• Broth, 2 gm
• Edible flower, 1 gm
• Basil, 5 gm
• Sesame seed white, 1 gm
• Spring onion, 1 gm

• Combine all-purpose flour, cornstarch, salt. Mix well.
• Add lotus stem slices to the flour mixture and toss them until evenly coated.
• In a deep pan or wok, heat oil for frying over medium high heat.
• Carefully add the coated lotus stem slices to the hot oil a few at a time and fry until they turn golden brown and crispy. This usually takes about 3 -4 minutes per batch.
• Once the lotus stem slices are cooked, remove  from the oil using slotted spoons and place them on a paper towel- lined plated to remove excess oil.
• In a wok, combine siracha and sweet chili sauce, add the lotus stem slices and toss gently until they are coated well with the sauce.
• Sprinkle chopped cilantro, mint, and basil leaves over the coated lotus stem slices, toss again to distribute herbs evenly.
• Transfer the crispy lotus stem to a serving platter and garnish with the additional chopped herbs if desired and sesame seeds and microgreens. Serve .

Eid-ul-fitr 2024 recipes: Sheer Khurma, by Chef Rajiv Kumar Malhotra, Corporate Chef , Habitat World, India Habitat Centre

Sheer Khurma

By Chef Rajiv Kumar  Malhotra, Corporate Chef , Habitat World, India Habitat Centre

Ingredients

• Milk (full cream), 1 litre
• Roasted vermicelli,  100 gm
• Sugar,  100 gm
• Khoya Pindi, 100 gm
• Desi ghee, 20 gm
• Kewra water, 05 ml
• Almond, 20 gm
• Pistachio, 10 gm
• Dry coconut, 20 gm
• Cashewnuts, 20 gm
• Kishmish, 20 gm
• Dry dates (Seedless), 10

• Cut slice all the dry fruits and wash with water. Strain and keep aside. Heat ghee in a handi and fry vermicelli in it till light brown. Add milk and cook till it reaches boiling temperature.
• Once milk is boiled, cook it on slow fire till it thickens. Add all cut dry fruits, grated khoya, sugar.
• Serve cold garnished with dry fruits.

Eid-ul-fitr 2024 easy recipes: Jewel of Sea Kebab, by Chef Aashish Singh, Brand Chef, Café Delhi Heights

Jewel of Sea Kebab

By Chef Aashish Singh, Brand Chef, Café Delhi Heights

Ingredients

• Sole fish (minced(, 1 cup
• Prawn (minced), 1 cup
• Onion (chopped), 1 medium
• Fresh coriander, 4 teaspoon
• Green chilies (finely chopped), 1
• Ginger (finely chopped), 1 teaspoon
• Lemon juice, 1 tablespoon
• Kitchen King, 1 teaspoon
• Salt, to taste
• Green cardamom powder, 1 teaspoon
• Garam masala powder, 1 teaspoon
• Oil, 2-3 tablespoons
• Capsicum yellow, 1 teaspoon
• Capsicum red, 1 teaspoon
• Butter, 2 teaspoons
• Chaat masala, 2 teaspoons
• Masala onion rings, to serve
• Mint chutney, 1 dip bowl

• Mince sole fish and prawns using a mincing machine twice.
• Mix minced fish, minced prawns, onion, coriander leaves, green chilies, ginger, lemon juice, salt, cardamom powder, garam masala powder and kitchen king in a bowl and mix.
• Dampen your palms and spread the prepared mixture in skewer. Press firmly and paste bell peppers small dices over it.
• Cook the seekh in clay pot oven for 8-10 minutes. Remove from heat and brush some butter over the kebab.
• Remove the kebab from skewer, sprinkle chaat masala on top, garnish with coriander leaves and serve hot with masala onion rings and mint chutney.

Eid-ul-fitr 2024 recipes: Coriander Chicken Dimsum, by Chef Pooran Singh at Kipos

Coriander Chicken Dimsum

By Chef Pooran Singh at Kipos

Ingredients:

• Thai chicken, 120 gm
• Fresh coriander, 15 gm
• Fresh red chili, 2 gm
• White butter, 5 gm
• Oyster sauce, 5 gm
• Salt, 1 gm
• Broth powder, 3 gm
• Sugar, 2 gm
• Dimsum dough, 1 portion
• Sesame oil, 1 gm
• Water chestnut, 15 gm
• Brown garlic, 5 gm
• Chili garlic sauce, 40 gm
• Chili black bean, 20 gm

• Marinate chicken with salt, oyster sauce, sugar, and broth powder. Set aside for 15 minutes.
• Finely chop the fresh coriander, red chili, water chestnut, and brown garlic.
• Heat white butter in a pan, add the marinated chicken, and cook until tender.
• Add chopped coriander, red chili, water chestnut, and brown garlic to the chicken mixture. Stir well.
• Roll out the Dimsum dough into small circles. Place a spoonful of the chicken mixture in the center of each circle.
• Fold the dough over the filling to form a half-moon shape, sealing the edges tightly.
• Steam the Dimsums for 10-12 minutes until cooked through.
• Heat sesame oil in a separate pan, add chili garlic sauce and chili black bean.
• Cook for 1-2 minutes.
• Serve piping hot Dimsums.