Wendy Ra­hamut

To­mor­row we cel­e­brate the re­li­gious fes­ti­val of Eid-ul Fitr. The day is ob­served by first at­tend­ing mosque for Eid-ul-Fitr prayers, then fam­i­lies get to­geth­er and share a de­li­cious feast. Tra­di­tion­al­ly saw­ine is the sweet which is served and this is en­joyed from as ear­ly as break­fast time in some homes! Lunch is typ­i­cal­ly a won­der­ful as­sort­ment of East­ern dish­es, and desserts com­prised of ir­re­sistible In­di­an sweets. Food with its' uni­ver­sal ap­peal knows no bound­aries, so we can all cel­e­brate this re­li­gious fes­ti­val through the prepa­ra­tion and en­joy­ment of some of these ap­petis­ing dish­es! Eid Mubarak!

SAW­INE

2 tbs un­salt­ed but­ter

4 ozs ver­mi­cel­li saw­ine

2 cups wa­ter

1 cin­na­mon stick

11/2 cups evap­o­rat­ed milk

1/2 cup con­densed milk

1 cup reg­u­lar milk

1/2 cup sug­ar

1 tsp cin­na­mon

1/2 tsp crushed car­da­mon pods

raisins and toast­ed al­monds to gar­nish

Method: Melt but­ter in a large fry­ing pan, break the ver­mi­cel­li and add to pan, turn fre­quent­ly un­til the ver­mi­cel­li is quite brown, re­move. Bring wa­ter to a boil add sug­ar and cin­na­mon stick, add ver­mi­cel­li and cook un­til ten­der about 5 to 7 min­utes.

Mean­while in a heavy saucepan place all the milk, add the spices and bring to a boil.

Com­bine saw­ine with milk and serve gar­nished with al­monds and raisins.

Serves 6 to 8.

GOOLAB JA­MON IN SYRUP

1 cup flour

1/4 cup ground al­monds

1 tsp bak­ing pow­der

1/8 tsp bak­ing so­da

1/2 tsp ground car­damom

2 tbs but­ter

1/4 cup plain yo­gurt

1/2 cup full cream milk pow­der

2-3 tbs wa­ter

Veg oil to deep fry

Method: Place all dry in­gre­di­ents in­to a bowl, rub in but­ter to fine crumb stage. Stir in yo­gurt. Add wa­ter and knead to a soft dough. form in­to 20 small balls.

Heat oil and fry goolab ja­mon un­til gold­en, do not over­heat oil. Re­move and drain.

Make syrup:

Com­bine 2 cups sug­ar with 1 cup wa­ter, add 6 bruised car­damom pods. Boil un­til sug­ar is dis­solved, 5 mins.

Add 1 tsp rose wa­ter pour on­to gu­lab ja­mon and let sit un­til ready to serve.

Serves 10.

BUT­TER CHICK­EN

2 lbs bone­less chick­en breasts cut in­to cubes

2 tsp garam masala

2 tsp ground co­rian­der

1 tsp chili pow­der

1 tbs grat­ed gin­ger

4 cloves gar­lic, minced

2 tbs white vine­gar

1/4 cup toma­to paste

1/2 cup plain yo­gurt

4 ozs but­ter

1 large onion, minced

6 car­damom pods, bruised

1 tsp salt

3 tsp pa­pri­ka

1/2 cup cream

Method: Com­bine chick­en with gin­ger, gar­lic, co­rian­der, chili pow­der, vine­gar, toma­to paste and yo­gurt. Re­frig­er­ate overnight.

Heat but­ter in saut&ea­cute; pan, add onion, cin­na­mon, car­damom cook un­til onion is slight­ly browned. Add chick­en and stir and fry for a few min­utes. Add salt, pa­pri­ka and stir well. Cov­er and sim­mer for about 15 min­utes, stir­ring oc­ca­sion­al­ly. You might need to add a lit­tle wa­ter.

Chick­en should have a thick sauce, stir in cream, heat for a few min­utes. Serve hot with bas­mati rice or roti.

Serves 4.