Eid Special Recipes by Chef Swapnadeep Mukherjee
- FOOD & BEVERAGES RECIPES
Life&More- 0
- 7 minutes read
Team L&M
Celebrate the spirit of Eid with a curated selection of indulgent festive dishes by Swapnadeep Mukherjee, Executive Chef at The Metropolitan Hotel & Spa. Blending rich culinary traditions with contemporary flair, these special recipes capture the essence of Eid—featuring aromatic biryanis, succulent kebabs, and decadent desserts that bring warmth and joy to the festive table. Thoughtfully crafted to reflect both authenticity and innovation, Chef Mukherjee’s Eid menu promises a memorable gastronomic experience, perfect for celebrating togetherness and indulgence during this joyous occasion.
SHAHI EID KORMA
Ingredients Quantity
Mutton pieces, washed 1 Kg
Large onions, finely chopped 2
Ginger Garlic Paste 1 ½ tbsp.
Tomato, chopped 1 large
Red chilli powder 1 tsp
Turmeric powder 1 /4 tsp
Lemon juice 1 ½ tbsp.
Salt to taste
Oil 2-3 tbsp.
Coconut milk 200 ml
Dry roast:
Cumin seeds 1 tsp
Sauf 1 tsp
Khus Khus 1 tsp
Cinnamon 1 inch
Cardamoms 2
Fresh coconut, grated 5 tbsp.
Cashew nuts 8
Roasted chickpeas 1 tbsp.
Roast: (in 2 tsps. oil for 5 minutes)
Curry leaves 6-8
Shallots/ Sambhar onions 8-10
Green Chillies 4
Coriander leaves, chopped 3 tbsp.
Mint leaves 15
Method:
Make a paste of ingredients under ‘dry roast’ and ‘roast’ by adding a few tbsps. of water and keep asid
Heat oil in a heavy bottomed vessel, add curry leaves and sauté for few secs.
>Add the chopped onions and fry till transparent. Add ginger-garlic paste and sauté for 3 minutes.
>Add red chili powder, turmeric powder and salt and combine. Add the chopped tomatoes and fry for 4-5 minutes.Add ground paste and cook over medium heat for 7-8 minutes
Add lemon juice and the chicken pieces and combine.
Cook without lid for 5-6 minutes. Add 3 cups of water and cook with lid on simmer till the mutton is tender and the gravy thickens. Garnish with chopped coriander leaves. Turn off heat and add coconut milk.
Serve with pulao, biryani, coconut rice or rotis.
LAMB BIRYANI
Ingredients Quantity
Basmati Rice 1 kg
Semi cooked rice ½ kg
Lamb with bone 1 kg
Cardamom 10 gm
Cinnamon 10 gm
Cumin seeds 10 gm
Cloves 10gm
Ginger 40 gm
Garlic 20 gm
Green Chilies 100 gm
Fried Onion 50 gm
Coriander leaves 1 bunch
Pudina 1 bunch
Lemon 2
Curd 1 / 4
Ghee 1 /4 kg
Saffron 1 pinch
Method:
Wash the lamb and place it in a vessel. Grind green chilies, ginger, garlic, spices, and fried onions, then mix with the meat. Add curd, mix well, and marinate for 30 minutes.
Boil 2 litres of water and cook the rice until semi-done. Layer the semi-cooked rice over the marinated meat, add another layer of rice, and finish with fully cooked rice.
Mix 1 cup boiled water with 250 g ghee and saffron, then pour over the rice. Seal the vessel with a plate and dough, and cook on medium flame for 15 minutes. Turn off the heat and let it rest for another 15 minutes. Garnish with saffron.
EID-E-MITHAI CHAAT
Ingredients Quantity
Butter 1 kg
Icing sugar 750 gm
Eggs 4
Flour 1.5 kg
Vanilla essence few drops
Cream, whipped 200 gm
Boondi ladoo 4
Chenna murgi 150 gm
Rabri 200 gm
Garnish
Cinnamon powder ½ tsp
Mint leaf 2-3
Figs 2-3
Method:
Cream butter and sugar till the butter becomes light and fluffy.
Gradually add eggs and continue to cream
Once the mixture is smooth and runny.
Add sifted flour and knead to a soft dough.
Keep in refrigerator for 30 minutes.
Roll the dough into sheet and cut using tart shells and line them by pressing with thumb and index finger.
Pierce using a fork and bake in pre heated oven at 160degrees for 15-20 minutes.
Crumble boondi ladoo and combine with chena murgi and rabri and fill the tart shells.
Garnish using mint leaves and cinnamon powder and figs, serve cold
EID CHOCO-KHAJUR LADOO
Ingredients Quantity
Pitted dates (Khajur) 250 gm
Cocoa powder 1 /4 cup
Chocolate (for melting) 150 gm
Chopped nuts (optional) 1 /4 cup
Chocolate chips 1 /4 cup
Vanilla extract or vanilla essence 1 tsp
Method:
Blend 250 gm pitted dates in a mixer until smooth.
Add cocoa powder, chopped nuts and vanilla extract or essence to the date paste. Mix well to form a uniform dough
Take small portions of the mixture and roll into balls (ladoos)
Chop chocolate into pieces. Melt in a microwave for 30 secs, stirring in between or use double boiler until smooth
Dip each date balls into melted chocolate, coating fully, sprinkle extra chocolate chips on top as per your liking
Place coated ladoos on a tray and refrigerate for 30-40 minutes until set before serving.
