Flavours of Eid

Recipes: Oneza Tabish

Eid Ul Fitr marks the end of Ramadan, the time when friends and families join in the festivities. This year while we are maintaining social distancing and cannot meet our friends, let’s welcome a very different Eid celebration and make these delectable delights for our loved ones at home.


½ kg boneless lamb cut into 1 inch square pieces
1 cup water
4tbsp of soya sauce
2tbsp balsamic vinegar
1tbsp grated garlic
1tbsp honey
1tbsp oil
1tbsp 5 spice powder
For the 5 spice powder, grind together in equal quantities to a fine powder- peppercorns, cinnamon, cloves, fennel and star anise.
In a pressure cooker, mix water, soya sauce and garlic. Bring to a boil and add the meat pieces. Cover and pressure cook over low heat till the meat is tender.
Add the honey, oil and balsamic vinegar and further cook on low heat for 15 minutes.
Add about 1 tbsp of five spice powder. Mix well and add salt as per taste if required.
Serve hot with noodles or steamed rice.

400g fish, cut into 2 pieces
1tsp salt
1tsp red chilli flakes
½ tsp pepper
Grind together to make a paste
1 inch ginger
3 flakes of garlic
2 black cardamom
4 cloves
15 peppercorns
1tsp cumin seeds
1 and half coriander seeds
In a bowl, mix together oil, salt , red chilli flakes and the freshly ground paste.
Coat this masala/spice well over the fish.
Keep the fish marinated in this paste for 2 hours.
In a greased baking dish, place the marinated fish and bake in a preheated oven at moderate heat for 40 minutes or till all the liquid dries up and the fish is crispy and well cooked.
Serve hot.


1 medium chicken (1kg)- cut into 8 pieces
2 tsp lemon juice
Salt and pepper to taste
½ tsp mustard powder
½ tsp red chilli flakes
1 egg white, beaten
1tbsp mixed dried herbs
½ cup panko bread crumbs
3tbsp of all purpose flour
Boil the chicken with lemon juice, salt and pepper. The chicken should be tender. Pat dry the chicken on a clean kitchen towel.
Mix the flour with salt, mustard powder, red chilli flakes, pepper and dried herbs.
Press the chicken pieces into the flour to coat well. Dip in the egg white and roll in the panko bread crumbs.
Heat oil in a wok and drop the chicken pieces and deep fry till golden brown on medium heat.
Drain on absorbent kitchen towel and serve hot with fries and ketchup.


½ cup glutinous black rice
2 cups water
½ inch grated ginger
1/3 cup dark brown sugar
¼ cup castor sugar
1 and ¼ cup coconut milk
Place the rice in a sieve and rinse well with cold water.
Drain and put in a large pan with the water. Bring to a boil and keep stirring to prevent the rice sticking to the base of the pan. Cover and cook for 30 minutes.
Add the ginger and both the brown and white sugar. Cook for another 15 minutes, adding more water if necessary unit the rice attains a porridge like texture and consistency.
Discard the ginger and serve warm topped with coconut milk.