Celebrate Eid at home with these classic recipes

The staple Sheer khurmaFor actor Zareen Khan her fondest childhood memory is that of savouring the sheer khurma made by her nani on Eid ldquoOur whole khandan would gather at her home in Bandra for lunch and wersquod savour her food especially the sheer khurma Irsquom glad she passed on the legacy to my mother and I simply adore her version Back then the best part for us kids was waiting to get Eidi gift money and at the end of the day wersquod count how much we all got and get super happy Those were simpler times but definitely most cherishedrdquo remembers KhanZareen KhanIngredientsFor 7 litres sheerkhurma gtgt7 litres milk gtgt3 tins condensed milk gtgt400 gm sevai gtgtDry fruits chopped as per choice gtgtGhee for roastingMethodRoast the sevai in ghee and drain out the excess in a sieve Bring the milk to a boil add condensed milk and keep stirring After it boils again add sevai and let it cook for another three minutes while stirring Turn the gas off and add the dry fruitsRegional delight Akhni goshtCooked in its juices it is served with sandan rice cakes after Eid namaz as breakfast and to those who come to greet For home chef Mumtaz Kazi Eid meant going to their native place in the Konkan to celebrate with her grandparents ldquoThe festivities began the night before with the sighting of the moon from our aangan front yard and making duas A day before my grandfather would bring neera for the fermentation of sandan On chand raat the ladies would start preparing and the aromas of slowcooked food would soon fill the air Wersquod eagerly wait for the men to return from namaz to begin the feast I miss those daysrdquo recalls KaziIngredientsgtgt500 gm mutton with bonesgtgt25 gm ginger gtgt25 gm garlic gtgt5 to 6 green chillies gtgt12 tsp fennel seeds gtgt1 tsp jeera gtgtFew sprigs of fresh coriandergtgt2 medium tomatoes gtgt3 tbsp Kokni mutton masala a mix of 2 tbsp red chilli powder 1 tbsp dhaniya powder 12 tbsp jeera powder and 12 tbsp garam masala powdergtgt1 tsp haldi gtgt3 tbsp roasted dry coconutgtgt1 inch cinnamon gtgt4 cloves gtgt3 green cardamomsgtgt5 to 6 black peppercorns gtgt3 medium onions sliced gtgt4 tbsp oilgtgtSalt as per tasteMumtaz KaziMethodGrind together ginger garlic green chillies fresh coriander fennel seeds and jeera into a fine green masala paste Grind the roasted dry coconut along with cinnamon green cardamom and clove Wash and marinate the mutton with salt green masala and haldi Heat oil and fry the sliced onions till light golden brown Add chopped tomatoes and the marinated mutton and roast for a few minutes adding very little water Cover and cook till partly done Now add the Kokni mutton masala and cook till tender Add ground coconut paste and cook further till you see oil on the surface Simmer Garnish with corianderAcross the border Lahori Murgh BiryaniHailing from the Qureshi family in Lucknow for Shadab Ahmed chef de cuisine Jyran Sofitel Mumbai BKC Eid strictly means biryani and sevai This recipe is his nanirsquos sisterrsquos who was from Lahore It quickly became a hit in his paternal home as well thanks to his mother ldquoThis is also called bibi ka murgh as bibi means lady in Urdu Back home the preparations for Eid festivities begin the night before by slowroasting the sevai to make either kemami sevai or sevaiyon ka muzzafar The biryani was always Lahori murgh and it would be served with dahi phulki mdash we try and replicate the same menu for Eid here as wellrdquo says AhmedIngredientsgtgt250 gm chicken curry cutgtgt150 gm basmati rice gtgt10 gm yellow chilli powdergtgt10 green chilliesgtgt2 gm green cardamomsgtgt5 gm cinnamon sticksgtgt3 gm clovegtgt2 gm black cardamomgtgt25 gm gingergarlic pastegtgt100 gm pure gheegtgt100 gm brown oniongtgt5 bay leavesgtgt50 ml lemon juicegtgtSalt to tasteMethodHeat ghee in a copper vessel lagan add whole spices and let them crackle Add chicken and sauteacute followed by salt gingergarlic paste and brown onions Sauteacute further till the oil separates Add yellow chilli powder and green chillies and cook well with little water Meanwhile wash and soak the rice for 10 minutes Boil water in a pan and add the whole spices salt and lemon juice Add the rice to this mixture and cook till twothirds is done Layer the cooked chicken with the boiled rice Add a mixture of ghee and a little cream on it Line the lid with dough to seal and put the vessel on an iron griddle or tawa and cook for 15 minutes on dum Garnish with fried onions coriander mint and elaichi powder Serve hot with raita of choiceShadab AhmedOrder ingtgt Cheesy fun Chef Devansh Jhaveri is doing an Eid special with Your Place or Mine sheerkurma cheesecake made with milksoaked sevaiya and dates Topped with slivered dry fruits this is one treat you must not missLog on to yourplaceormine on InstagramCost Rs 1000 for 12 kg and Rs 1900 for 1 kggtgt Turkish delight Hurremrsquos luxe hampers are a great way to indulge in Turkish treats like Meyveli Beyoglu or kurabiye You can also opt for their assorted baklavas lokums and Turkish delight gift boxLog on to HurremsBaklava on InstagramCost Rs 175 per 100 gm onwards