Saturday 27th September, 2008


Eid delicacies

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Next 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 I’m 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 brown, remove.

n Bring water to a boil add sugar and cinnamon stick.

n Add vermicelli and cook until tender about five to seven minutes.

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 and raisins.

n Serves six to eight



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 oil.

n Remove and drain.

Make syrup:

n Combine 2 cups sugar with one cup water, add six bruised cardamom pods

n Boil until sugar is dissolved, five minutes. Add one tsp rose water pour onto gulab jamon and let sit until ready to serve.

n Serves ten

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