week we celebrate the Muslim festival of Eid ul Fitr, after
a month long fast during the Holy month of Ramadan.
This is usually celebrated by sharing a delightful feast
with family and friends after attending the traditional
Eid prayers that morning.
Sewine is the sweet that is enjoyed amongst other delicacies.
For me, I love Indian butter chicken as well as Goolab Jamoon
in syrup, but Im sure to enjoy a warm and comforting
bowl of delicious sewine topped with chopped almonds.
Eid Mubarak to the Muslim community.
2 lbs boneless chicken breasts cut into cubes
1 tbs grated ginger
4 cloves garlic, minced
2 tsp ground coriander
1 tsp chili powder
2 tbs white vinegar
1/4 cup tomato paste
1/2 cup plain yoghurt
4 ozs butter
1 large onion, minced
4 cinnamon sticks (2 inches each in length)
6 cardamom pods, bruised
1 tsp salt
3 tsp paprika
2 tsp garam masala
1/2 cup evaporated milk
n Combine chicken with ginger, garlic, coriander, chili
powder, vinegar, tomato paste and yoghurt.
n Refrigerate overnight.
n Heat butter in sauté pan, add onion, cinnamon,
cardamom cook until onion is slightly browned.
n Add chicken and stir and fry for a few minutes.
n Add salt, paprika and stir well. cover and simmer for
about 15 minutes, stirring occasionally, of you need to
add a little water.
n Add garam masala.
n Chicken should have a thick sauce, stir in evaporated
milk and heat for a few minutes more.
n Serve hot with basmati rice or roti.
n Serves four to six
2 tbs unsalted butter
4 ozs vermicelli sewine
2 cups water
1/2 cup sugar
1 cinnamon stick
11/2 cups evaporated milk
1/2 cup condensed milk
1 cup regular milk
1 tsp cinnamon
1/2 tsp crushed cardamon pods raisins and toasted
chopped almonds to garnish
n Melt butter in a large frying pan, break the vermicelli
n Add to pan, turn frequently until the vermicelli is quite
n Bring water to a boil add sugar and cinnamon stick.
n Add vermicelli and cook until tender about five to seven
n Meanwhile in a heavy saucepan place all the milk, add
the spices and bring to a boil.
n Combine sewine with milk and serve garnished with almonds
n Serves six to eight
JAMON IN SYRUP
1 cup flour
1/4 cup ground almonds
1 tsp baking powder
1/8 tsp baking soda
1/2 tsp ground cardamom
2 tbs butter
1/4 cup plain yoghurt
1/2 cup full cream milk powder
2-3 tbs water
veg oil to deep fry
n Place all dry ingredients into a bowl, rub in butter to
fine crumb stage.
n Stir in yoghurt.
n Add water and knead to a soft dough.
n Form into 20 small balls.
n Heat oil and fry goolab jamon until golden, do not overheat
n Remove and drain.
n Combine 2 cups sugar with one cup water, add six bruised
n Boil until sugar is dissolved, five minutes. Add one tsp
rose water pour onto gulab jamon and let sit until ready
n Serves ten