On the festive occasion of Eid-ul-Fitr, the culinary experts from Taj Cidade de Goa Horizon, Goa bring you a delicious array of festive recipes.

 Recipes by Sheikh Tajuddin, Sous Chef – Taj Cidade de Goa Horizon, Goa:

SHAHI NAMKEEN GHOST

INGREDIENTS

1 kg Mutton
5 tbsp Oil

1/2 kg Onion
2 tbsp Green Chilly Paste
1 tsp Black Pepper Powder
2 tbsp Ginger Garlic Paste
1/2 tsp Black Cardamom Powder 
1/2 tsp Green Cardamom Powder
1/2 cup Yogurt

to taste Salt

garnish Coriander

METHOD

Boil the onions and make a paste. 

In a pan, add oil, onion paste, ginger garlic paste and fry till golden brown 

Add meat and continue to cook until the meat changes its colour.

Add green chilly paste, salt, black pepper powder, black cardamom powder, green cardamom powder and cook for 15 to 20 minutes.

Add yogurt and cook until the meat is tender and oil separates.

Garnish with coriander and serve hot.

MEWA MAWA SEVIYAN

INGREDIENTS

2 cup Vermicelli
1 tbsp Ghee
1 cup Condensed milk
50 gm Khoya
1 cup Milk
1 tsp Green Cardamom (powdered)
1/4 cup Pistachios
3 tbsp Raisins
1/4 cup Almonds (chopped)

METHOD

Heat ghee in a deep bottomed pan. 

Add vermicelli and roast till fragrant and golden brown. Once done, remove from heat and keep aside.

Boil milk in a pan. Add chopped nuts and cook for 2 to 3 minutes. 

Add sugar and allow to dissolve. 

Add condensed milk and cook on low flame.

Add roasted vermicelli and cook until completely dry.

In a separate pan, and add finely grated khoya to milk and cook till the mixture thickens. 

Add in the cooked vermicelli and continue on heat for another 5 minutes. 

Add powdered cardamom and mix well. 

Garnish with chopped nuts and serve cold or hot. 

KHAJURI WALA ROOH AFZAH 

INGREDIENTS

2 cup Rooh AfzaH 

1 tbsp Sabja

5 cup Chilled water 

150 gm Khajuri
1 1/4 cup Pistachios
1/4 cup Almonds (chopped)

METHOD

Soak the sabja and khajuri (in warm water)

Mix Rooh Afzah and chilled water.

Pour Rooh Afzah and water mixture in a glass.

Top up with subja, kajuri, pistachio, and chopped almonds.

Served chilled.

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