By Hafsa Saeed
After an entire month of fasting, everyone’s ready for the big Eid naashta! You expect it to be full of Sheer Khorma, halwa puri, and maybe a cake, but it doesn’t get interesting than that. Why don’t you make your breakfast interesting this Eid?
They do say that one must eat like a king at breakfast, and that’s exactly what we plan to do! Because seriously, when was the last time you had a breakfast? A full 720 hours ago? That’s a long, long time.
We bring five easy to make recipes to perfect your Eid Naashta spread!
First up, of course, is the traditional Sheer Khorma. We promised not to be traditional this Eid, but this dish CANNOT be omitted. There is a reason why Eid ul Fitr is called siwayyon waali Eid.
- 1 cup Vermicelli (sawaiyan)
- 2 liter Milk
- 1 cup Sugar
- Handsful Pistachios
- Handful Almonds
- 2 cardamom’s seeds
Break and add vermicelli to a non stick pan without any oil and cook until it changes colour and turns light brown, but make sure it doesn’t burn. Then in a separate pan, add milk, cardamom seeds, dry fruits, and sugar, and bring it to a boil. Add the vermicelli and cook on low heat till it thickens for around one to 1.5 hours.
Once it reaches the desired consistency, take it out in a serving dish and garnish with some more dried fruits and ta da!
Our breakfast table isn’t complete, unless we load it up with eggs. But Eid calls for dressing up the eggs a bit instead of scrambling them and shoving them down with a cup of tea. Khageena is the mother of all egg recipes, at least in this part of the world. Let’s dig in!
- 4 eggs
- 1 chopped onion
- 1 chopped tomato
- 2 chopped Green chillies
- Handful of Coriander (optional)
- Half tsp Salt
- 1 tsp Red chilli powder
- 1 tbs oil
Add one tablespoon oil in pan, and stir fry the vegetables until they’re soft. Beat eggs separately with the spices and add the batter to the pan. Scramble with a whisk for 30 seconds and let it cook for another five minutes on low heat till the eggs are cooked.
Gulab Jamun Ice cream
Sounds delish, right? Imagine waking up to the sugary goodness! This is a fusion recipe and is an interesting twist to the classic Gulab Jamun. Instead of serving them as it is, the Gulab Jamuns are blended with vanilla ice cream to make a delicious “Gulab Jamun ice cream”. Here’s how you can do that.
- 1 cup dry milk powder
- 3 tablespoons all-purpose flour
- 2 tablespoons ghee (clarified butter)melted
- 1/2 teaspoon baking powder
- 1/2 cup warm milk
- 1 tablespoon chopped almonds (optional)
- 1 tablespoon chopped pistachio nuts (optional)
- 1 tablespoon golden raisins (optional)
- 1 pinch ground cardamom
- 1 quart vegetable oil for deep frying
- 1 1/4 cups white sugar
- 7 fluid ounces water
- 1 teaspoon rose water
- 1 pinch ground cardamom
Take a large bowl and stir milk powder, flour, baking powder, and cardamom together. Add in almonds, pistachios and golden raisins before mixing the melted ghee. Then pour in the milk, and continue to mix until everything is well blended. Cover and let it rest for 20 minutes.
In a large skillet, mix sugar, water, rose water and a pinch of cardamom. Bring the mixture to boil, and let it simmer for just a minute.
Fill a large heavy skillet halfway with oil and let it heat over medium heat for at least five minutes. Knead the dough, and make around 20 small balls. Reduce the heat of the stove to low, and fry the balls in batches.
After about five minutes, the dough balls will start to float. After the jamuns float, increase the heat to medium, and turn them frequently until their colour is light golden. Whisk them out on a paper towel using a slotted spoon, and allow to cool.
Place the balls into the skillet with the syrup. Simmer over medium heat for about five minutes, squeezing them gently to soak up the syrup. Once the gulab jamuns are made, grind them with vanilla ice cream and place it in the refrigerator. Serve, when the mixture is freezes back into the form of an ice cream.
For some of us, Eid isn’t about spending the entire day inside the kitchen making gulab jamuns. So it’s best to make a dish which needs a big bowl, a handful of ingredients and an oven. We have one such recipe for you; read on!
- 2 Wholegrain bread slices
- 1 cup Chicken tikka chunks or any kind of pre-cooked chicken shredded
- 1 Bell pepper cut in cubes
- 1 Onion, cut in cubes
- 6 Eggs
- 1/4 cup Milk
- 1 tsp Salt
- ½ tsp Black pepper white pepper
- 1/2 tsp Chili flakes
- 1/2 tsp Oregano
- 1/2 tsp Garlic Powder
- 1/2 cup Cheese (cheddar or mozzarella or a mix of both)
Grease a baking dish with oil. Break bread slices into bite sized pieces and layer on the tray.
Beat eggs with milk and add all the spices and mix well. Add in the chicken pieces along with onion and Bell pepper. Mix everything together. Pour the mixture in the dish on top of the bread pieces. Top it off with shredded cheddar or mozzarella cheese. Cover with foil and refrigerate the batter.
In the morning preheat the oven to 180 degree, bake for 40 minutes, and you’re done!
Baked French toast
If you’re trying to eat clean but also want to binge on the Pakistani French toast, then instead of deep frying the bread in a bucket of oil, try this recipe.
- 6 Bread slices of any kind
- 1 cup Milk
- 3 Eggs
- 6 Sugar tablespoons
- 1/4 cup Cream
- ½ tsp Vanilla essence
- ½ tsp Cinnamon
Place the bread slices in a dish like a layer. Beat eggs, milk, cream, sugar, and vanilla essence, and Cinnamon in a bowl, pour over the slices and let it rest for a few hours.
Sprinkle brown sugar on top before placing the baking dish into the oven. Bake the covered dish at 180 for 20 minutes and then uncover it and bake for another 15 minutes. Serve it with whipped cream and fresh fruits.
We hope you love the blend of desi-western breakfast ideas and send loads of love our way when you bite into the juicy French toast!