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FOOD
  FANTASY 

Mama's Kitchen

What is Eid-ul-Fitr without delicious, mouthwatering, scrumptious treats by our mothers? Every household has something unique made on this special occasion that everyone looks forward to savor. For this issue we asked a few of our regular readers to share their special dishes with the rest of our readers, to relish this Eid.

 

Fruit with biscuits

(Sadaf Nabeel)

Sadaf loves to cook and her specialty is sweet dishes. Her fruits and biscuits desert is one of her children’s favorite dishes and it finishes in a jiffy every time she makes it. There isn’t any cooking involved in it, so the children can also help in the preparation. The presence of lots of fruits makes it nutritious as well and Sadaf doesn’t mind a bit if her children overeat it because after all it is Eid.

 Ingredients:

Condensed milk __________________small tin
Marie biscuits____________________1 big packet
Candi biscuits____________________1 big packet
Fresh cream_____________________ 1 pack
(Serves 4-6 people)

Method:

Crush Marie biscuits in small pieces and make a layer, then add a thin layer of condensed milk. Now make a layer of fruits (without the juice), cover with a thin layer of cream. Make a thin layer of crushed Candi biscuits then add another layer of cream and condensed milk. Garnish with pineapple slices.  


 

Sesame Chicken

(Bushra Taimoor)

Bushra a busy mom of two toddlers is not pernickety at all about cookery. But comes Eid time and she has to showcase her culinary skills as Eid is not the same not the same at Bushra’s house without her special Sesame Chicken. Deep fried chicken, coved with sesame seeds is a favorite with everyone, especially her children.

Ingredients:

Boneless Chicken____________________ 1 kg
Chili Garlic Sauce___________________ 1/2 cup
Tomato Ketchup____________________ 1/2 cup
Salt______________________________ 1 tbs
Lemon Juice_______________________ 4 tbs
Freshly chopped or crushed Ginger_____ 2 tbs
Freshly chopped or crushed Garlic______ 1 tbs
Oil_______________________________ 1/2 cup

Hand full of sesame seeds

Method:
Marinate the chicken in ginger, garlic and lemon juice for about an hour. Fry it till the chicken changes color and is fully cooked. Add ketchup, chilli garlic sauce and stir fry.  Now add half of the sesame seeds and mix. Dish out and garnish with remaining seeds. Serve with plain rice.




Haryali Balti Chicken

(Mariam Rahman Malik)

For Mariam, Eid ia a family occasion and she eagerly awaits it, so that she can meet up with all her family and friends. Haryali is Mariam’s favorite dish for Eid. Delicious as well as easy to make, Mariam doesn’t have to spend much time in the kitchen and can enjoy herself with guests as well.  

Ingredients:

Chicken__________________400gm
Coriander Leaves__________70 gms
Mint Leaves______________30gms
Green Chillies____________3
Garlic Cloves_____________ 4
Ginger piece______________1 inch
Oil_____________________ 6-7 tbsp
Cumin Powder____________2 tsp
Coriander Powder_________2 tsp
Anardana Powder_________1 tsp
Salt____________________to taste
Yogurt__________________3 tbsp

Method:

Grind together the mint and coriander leaves, green chilies, ginger, garlic and yogurt into a fine paste. Place the chicken pieces in a non-stick deep pan and add this paste to the chicken pieces together with salt and 3 tbsp of oil. Leave aside for one hour. Heat the pan and cover it with a lid. Cook on medium flame till all the water evaporates, now add the remaining oil and stir fry for a further 3-4 minutes. Garnish it with chips, boiled eggs, coriander and mint leaves and chilles. Serve with naan or chapatti.


 

Sheer Khurma

(Dr. Shaheena Khan)

Dr. Shaheena the principal of a renowned college is equally endowed when it comes to cooking and entertaining. Sheer Khorma is the staple dish in almost every household on Eid and hers is no exception. She makes it with such love and devotion that her family can’t wait to try some.

Ingredients:

Vermicellis______100g
Rice____________50g
Milk____________3-4 kg
Sugar___________according to taste
Almonds, pistachios, raisins, coconut, cardamom and dry dates

Method:

Dip dry dates in water for two to three hours. Dip/soak the rice separately for an hour. Wash all the dry fruit and grind the rice. Stir and fry the vermicillies and cardamom for two to three minutes. Add milk and rice in powder form. Cook it and stir continuously so that the ingredients mix properly. Add sugar and let it thicken. Now add almonds and pistachios for garnishing and serve.

 
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