Eid Al Adha 2025: 4 festive recipes to try at home

PANEER GHEE ROAST

By Sarita Chavan, chef, Boatman’s Hub

For the masala :

• 1.5 tbsp coriander seeds

• 1.5 tsp cumin seeds

• 1/2 tsp peppercorns

• 1/2 tsp fennel seeds (optional)

• 1/4 tsp fenugreek seeds (methi)

• 4–5 Byadgi red chillies (for colour)

• 2 Guntur red chillies (for heat)

• 5 garlic cloves

• Small ball of tamarind (or 1 tsp paste)

• 1 tsp jaggery or brown sugar (optional)

For the paneer:

• 250–300g paneer, cut into cubes

• 2–3 tbsp ghee

• 1/4 cup yogurt

• Curry leaves

• Salt to taste

• A pinch of turmeric

Prepare the masala

• Dry roast the chillies, coriander, cumin, pepper, fennel, and methi until fragrant. Cool and grind with garlic, tamarind, and a splash of water to make a smooth, thick paste.

• Marinate the paneer (highly recommended)

• Toss paneer cubes with turmeric, salt, and 1–2 tbsp curd. Set aside for 10–15 minutes.

Cook the masala

• Heat 2 tbsp ghee in a pan. Add curry leaves and sauté for a few seconds.

• Add the ground masala and cook on medium heat until ghee starts separating and the masala turns deep red (about 5–7 mins).

• Stir in jaggery and salt to balance the flavour.

Add paneer

• Gently add the paneer and remaining curd to the masala. Mix well to coat. Cook on low flame for 4–5 minutes till the paneer absorbs the flavours.

• Finish with an extra spoon of ghee for that desi kick.

This dish goes perfectly with Neer Dosa, paratha or even some steamed rice.

ATTA CHICKEN

By Hemant Oberoi, chef, Indikaya

Ingredients

For chicken marination:

Whole chicken 600 gm (cleaned)

Salt to taste

Ginger 10 gm (paste)

Garlic 15 gm (paste)

Lemon juice from 1 lemon

For yogurt marination:

Hung curd 90 gm

Green chilli paste 5 gm

Turmeric powder 1 tsp

Red chilli powder 1.5 tsp

Kashmiri chilli paste 30 gm

Mustard oil 35 ml

Kasoori methi ½ tsp

Cumin powder 1 tsp

Coriander powder 1.5 tsp

Garam masala powder ½ tsp

Chaat masala ½ tsp

Black salt ½ tsp

Cream 30 ml

For dough & wrapping:

Whole wheat flour 800 gm (knead into a firm dough)

Banana leaf 1 large piece

Butter (melted) 25 ml

Fresh coriander 5 gm (chopped)

Fresh mint 3 gm (chopped)

Instructions

Step 1: Marination

• Rub the whole chicken with salt, ginger-garlic paste, and lemon juice.

• Set aside for 15–20 minutes.

Step 2: Prepare yogurt marination

• In a bowl, mix hung curd with green chilli paste, turmeric, red chilli powder, Kashmiri chili paste, mustard, oil, kasoori methi, cumin powder, coriander powder, garam masala, chaat masala, black salt, and cream.

• Mix into a smooth paste.

Step 3: Second marination

• Coat the chicken thoroughly with the yogurt marinade.

• Let it marinate for at least two hours in the refrigerator.

Step 4: Pre-cook the chicken

• Preheat the oven and partially cook the marinated chicken (about 60–70 per cent cooked).

• Remove and allow it to cool slightly.

Step 5: Wrap in dough

• Roll the whole wheat dough into a thick, roti-sized sheet.

• Place a banana leaf in the centre.

• Set the chicken on top of the banana leaf.

• Brush the chicken with melted butter and sprinkle chopped fresh coriander and mint over it.

Step 6: Seal the chicken

• Wrap the dough completely around the chicken to form a sealed parcel.

• Brush the outside of the dough with melted butter.

Step 7: Bake

• Preheat oven to 120°C.

• Bake the dough-wrapped chicken for 30 minutes.

• Brush the chicken with some more melted butter before serving.

ANJEER SHAHI TUKDA

By Hemant Oberoi, chef, Indikaya

Ingredients

Slice of bread 6 pieces

White sugar 100 gms

Saffron 1 gm

Full fat milk 1 litre

Green cardamom powder 200 ml

Ghee 200 ml

Fresh figs 250 gms

Brown sugar 80 gms

Dry fruits mix cut slice 5 gm

Vanilla essence 1 ml

Dry figs 50 gm

Step 1: Boil water, add dry figs and brown sugar, cook till it becomes semi-thick.

Step 2: Make the rabdi, and add vanilla essence and saffron.

Step 3:  With round cutter, cut the bread and deep fry in ghee, on moderate flame.

Step 4: Boil milk, and add saffon, sugar, green cardomom powder.

Step 5: Assembling of anjeer tukda:

• Take two pieces of fried bread, and soak in the saffron milk

• In a serving plate, spread the rabdi, put one piece of bread and add the fig relish.

• Now put the second piece of bread, add rabdi NS fig relish. 

• Sprinkle with brown sugar, and put in the oven for two minutes at 180 C.

• Garnish with silver varq and cut dry fruits.

TILLA MISU

By Hemant Oberoi, chef, Indikaya

Ingredients

Gulab Jamun 2 pieces

White chocolate 45 gm

Butter 10 gm

Whipping cream 30 ml

Coffee powder 5 gm (dissolved in warm water for soaking)

White sesame seeds 1 tbsp

Powdered sugar to taste

Green cardamom powder 1 pinch

Cocoa powder 1 tsp (for garnish)

Step 1: Prepare the cream mixture

• Melt white chocolate in the oven or using a double boiler.

• Add melted butter and whipping cream to the melted chocolate. Mix until smooth.

Step 2: Add flavours

• Stir in white sesame seeds, powdered sugar, and a pinch of green cardamom powder. Mix well to combine.

Step 3: Prepare the gulab jamun base

• Slice the gulab jamun horizontally into discs.

• Soak the slices briefly in prepared coffee water (dissolve coffee powder in a little warm water).

• Arrange the soaked slices as a base layer in your serving bowl.

Step 4: Layer the cream

• Pour the prepared white chocolate mixture over the gulab jamun layer.

• Smoothen the top with a spoon.

Step 5: Finish and chill

• Dust with cocoa powder as garnish.

• Refrigerate for 30 minutes.

• Serve cold.