Tandoori chicken kebabs.
Tandoori chicken is a roasted chicken delicacy that originated from Northwestern India. Featuring traditional spices and marinated to achieve optimal flavour infusion, this spiced dish is normally cooked at high temperatures in a tandoor oven but can also be prepared on a regular grill.
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East York's Faizal Dasu and his family will be celebrating the end of Ramadan with the three-day holiday of Eid ul-Fitr or the Festival of the Breaking today.
Eid follows Ramadan, the month-long task that sees Muslims across the world fasting daily from dawn to sunset as part of an effort toward self-purification and moral excellence.
Because Muslims follow the lunar calendar, Eid begins on the first day of the Shawwal or the 10th month. According to www.theeid.com, after sunset on the last day of Ramadan, people start sighting the crescent moon. When the moon is spotted, Eid begins the following morning.
Dasu said for people of Middle Eastern decent, Eid likely began Thursday or Friday. For Toronto Muslims, Dasu expects the festival begins Friday.
The first morning of Eid, Muslims will either go to the mosque or gather in large groups at about 8 a.m. to reflect on how the past Ramadan went, listen on how Eid came to be and then proceed with the Eid prayers. The service usually lasts about a hour.
"Eid doesn't start until prayers are done," Dasu said.
Once the prayers are over, Dasu and Muslims across the city go to their friends' and family's houses for three days of get-togethers.
"We spend the day with family. We meet family, we have lunch and dinner, we eat a lot of food, we give gifts. It's pretty much our version of Christmas," Dasu said.
Dasu said Eid is a fun holiday for everyone. The now 24 year old said younger children benefit the most, getting money from friends and family members. Dasu and his parents and sisters exchange gifts amongst themselves and Dasu said he may give gifts to his younger cousins.
While Muslims are celebrating Eid, Dasu said there is no reason why other people of other faiths can't join.
"It is seen as a Muslim holiday. I feel everyone can indulge in it and take part of it. It's always a fun time."
For those who don't have Muslim friends, the Muslim Association of Canada (MAC) invites you to its Eid celebration Friday at the Direct Energy Centre. The festival offers prayers, a carnival with rides, shows, sports tournaments, food and a bazaar that showcases products and services.
Visit www.macnet.ca for details about this event.
There are a variety of dishes associated with Eid. The following recipes are courtesy of http://festivals.iloveindia.com
Badam gosht
A spicy dish prepared especially to celebrate Eid ul-Fitr
5 tbsp vegetable oil
2 cinnamon sticks
6 cloves
1 tbsp cardamom seeds
1 large onion, chopped
2 cloves of garlic, crushed
1 1/2 inch fresh ginger, peeled and chopped
1 1/2 lb lean lamb, cubed
1 1/4 cup plain yogurt
1 tsp saffron threads, soaked in 2 tbsp boiling water
1/2 tsp chili powder
1/2 cup ground almonds
1 tsp salt
1 1/2 cup coconut milk
2 dried red chilies
Heat oil in a heavy saucepan. Add cinnamon, cloves and cardamom and fry for one minute. Add onion, saute until soft, stirring occasionally.
Add garlic and ginger and fry for three minutes, stirring frequently. Add lamb cubes and fry until brown, for about five minutes.
Whisk yogurt, saffron mixture, salt and chili powder together and add to lamb cubes. Cook for five minutes.
Grind almonds with enough water to form a thick paste. Add almond paste and whole chilies to lamb cubes, stir well. Simmer for five minutes, over low heat.
Add coconut milk, reduce heat to low, cover and simmer for 35 to 40 minutes or until lamb is cooked through and tender.
Uncover the pan for the last 10 minutes of cooking. Transfer to a warmed dish and serve at once.
Badam phirni
A sweet dish cooked on the festival of Eid. Desserts are the pick of every festive meal and badam phirni has a smooth, rich and creamy taste
2 cups milk
2 tbsp rice
3 tbsp sugar
1 tsp green cardamom, crushed
1/4 cup blanched almonds, sliced
Silver or gold foil paper (varak)
Soak rice in water for a few hours, then drain the water and grind rice into a smooth paste.
In a non-stick saucepan, boil milk. After it comes to a boil, reduce the heat to simmer.
Over low heat, add rice, sugar and cardamom to the milk and stir constantly until it turns thick.
Remove from heat and add almonds. Put in serving bowl and let it come down to room temperature. Put in the fridge and chill.
Garnish with silver or gold foil paper (varak) and serve.
Seviyan
A sweet dish made from vermicelli and milk
1 tbsp ghee or butter
1/2 litre whole milk
1/2 tin condensed milk
50 g vermicelli noodles (seviyan)
Powdered cardamom
2 tbsp raisins (kishmish), optional
2 tbsp nuts - almonds and pistachios - optional
Heat ghee or butter in a pan; fry the vermicelli until light brown.
Bring milk to a boil. Add condensed milk, vermicelli and cardamom powder and mix well.
Cook for two to three minutes or until the vermicelli becomes soft. Serve topped with raisins and nuts.
Sheer Korma
A traditional festive breakfast for Muslims. Sheer, literally means sweetened milk, while Korma is made of dried dates. Sheer Korma is cooked as a dessert at the time of celebrations. It is served to the family on the morning of Eid and to all guests who visit the house on the festival of Eid
1 pkg vermicelli
1 gallon whole milk
1 cup sugar
20 cloves whole cardamom pods
1/2 tsp cardamom powder
1 cup almond, cashews and pistachios, slivered
1/2 cup fresh cream
1/2 tsp saffron strands
3 tbsp nuts
1/2 cup light brown raisins
1/2 tsp rose water
1 tbsp butter
Fry the vermicelli in the butter, until well browned, but not burnt. By the time it gets cooked, all the butter will be dried up.
Add in 1/4 cup sugar and mix well. Cook for a few seconds and then add in the whole milk, cup by cup, stirring constantly. Bring it to a boil.
Add raisins, whole cardamom and 1/2 cup almonds, cashews and pistachios, along with the remaining sugar.
Reduce the heat and thicken the Sheer Korma letting the milk boil until it is halved.
When the vermicelli is soft add in the rose water, nuts and fresh cream, and let it simmer, covered for 10 minutes.
Garnish with the saffron strands and powdered cardamom, and serve immediately.
Other dishes include:
Haleem is a dish popular amongst the Muslim community of North India, Pakistan and Persia. It is especially prepared in the Muslim countries during Ramadan. In general, haleem is sold as a snack in the markets and also cooked at Muslim weddings as a starter.
Mutton korma is a rich and spicy meat curry. It's a delicious non-vegetarian dish and is prepared on the occasion of Eid ul-Fitr. Mutton korma is unique in taste and is popular with people from various descents.