Eid-ul-Fitr 2016

Eid-ul-Fitr 2016

 This year Eid-ul-Fitr will be celebrated on Wednesday, 06 July, 2016.

  Muslim Festivals for The Year 2016:

Some dates may vary slightly as they are determined by the lunar calendar.

Date	Year	Day	Festival
21 April	2016	Thursday	Hazarat Ali's Birthday
5 May	2016	Thursday	Lailat al Miraj
23 May	2016	Monday	Laylat al Bara'at
07 June	2016	Tuesday	Ramadan Begins
01 July	2016	Friday	Jumat-ul-Wida
03 July	2016	Sunday	Night of Destiny (Laylat al-Qadr)
06 July	2016	Wednesday	Eid-Ul-Fitr, Ramadan Ends
12 September	2016	Monday	Eid-Ul-Adha
12 October	2016	Wednesday	Al-Hijira/ Muharram begins
12 October	2016	Wednesday	Ashura
31 October	2016	Monday	Muharram Ends
13 December	2016	Tuesday	Milad un-Nabi (Sunni)
17 December	2016	Saurday	Milad un Nabi (Shia)

* Subject to appearance of Moon

~*~*~*~*~*~*~*~*~*~*~

 ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

* "Eid-ul-Fitr" often abbreviated to Eid, is a Muslim holiday that marks the end of Ramadan, the Islamic holy month of fasting (sawm). 
 
* Eid is an Arabic word meaning "festivity or celebration", while Fitr means "breaking the fast". 
 
* Thus, the holy festival symbolizes breaking the fast and everything that's evil within us.
 
* The holiday celebrates the conclusion of the 29 or 30 days of dawn-to-sunset fasting during the entire month of Ramadan.  

* The end of Ramadan opens door for the grand Eid-ul-Fitr festivity. 
 
* Eid is celebrated on the first day of Shawwal after the end of the Ramadan.

* Ramadan is the ninth month of the Islamic year. It is usually a time for increased religious devotion and self-examination.

* The beginning of the Shawwal month is marked with the advent of the new crescent moon.
 
* The first day of Eid, therefore, falls on the first day of the month Shawwal. 
 
* After observing an austere and a highly disciplined schedule during the holy month of fasting,     Eid is welcomed as the occasion full of celebration, food and fun. 
  
* Eid stands for harmony and brotherhood. Eid-ul-Fitr is celebrated for over three days.  

* This is a day where Muslims around the world show a common goal of unity.
 
* Muslims believe that they are commanded by God, as mentioned in the Qur'an, to continue their fast until the last day of Ramadan and pay the Zakat and fitra before doing the Eid prayer.

History
 
* Eid al-Fitr was originated by the Islamic prophet Muhammad. It is observed on the first of the month of Shawwal at the end of the holy month of Ramadan, during which Muslims undergo a period of fasting.

* According to certain traditions, these festivals were initiated in Madinah after the flight of Muhammad from Mecca.
 
* For Muslims, both the festivals of Eid al-fitr and Eid al-adha are occasions of showing gratitude to God and remembering him, and are an occasion of entertainment.

General rituals
 
* Eid al-Fitr is celebrated for one to three days. Common greetings during this holiday are the Arabic greeting ‘Eid Mubarak ("Blessed Eid") or ‘Eid Sa‘id ("Happy Eid").
 
* Muslims wake up early in the morning—always before sunrise— offer Salatul Fajr (the pre-sunrise prayer), and in keeping with the traditions of the Prophet Muhammad clean their teeth with a toothbrush, take a shower before prayers, put on new clothes (or the best available), and apply perfume.
 
* It is forbidden to fast on the Day of Eid. It is customary to acknowledge this with a small sweet breakfast, preferably of the date fruit, before attending a special Eid prayer (known as salaat).
 
* As an obligatory act of charity, money is paid to the poor and the needy (Arabic: Sadaqat-ul-fitr) before performing the ‘Eid prayer .

* The devotees gather in the mosques to pray, friends and relatives meet and exchange greetings. 

* Prayers, family get-together and feasts are the major highlights of the festival.
 
* Muslims are recommended to use separate routes to and from the prayer grounds.
 
* The Eid prayer is performed in congregation in open areas like fields, community centers, etc. or at mosques.
 
* The Eid prayer is followed by the sermon and then a supplication asking for God's forgiveness, mercy, peace and blessings for all living beings across the world.
 
* The sermon also instructs Muslims as to the performance of rituals of Eid, such as the zakat.
 
* Listening to the sermon at Eid is a requirement i.e. while the sermon is being delivered; it is prohibited to talk, walk about or offer prayer.

 
* After the prayers, Muslims visit their relatives, friends and acquaintances or hold large communal celebrations in homes, community centers or rented halls.
 
* Eid gifts, known as Eidi, are frequently given at eid to children and immediate relatives.
 
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~

  SOME    RECIPES

SWEET   DISHES

(1)  Seviyan Kheer
 
Ingredients

*    50 gm Vermicelli Noodles (Seviyan)
*    2 tbsp Raisins (Kishmish) (optional)
*    2 tbsp Nuts - Almonds & Pistachios (optional)
*    2 Cardamoms (powdered)
*    1/2 tin Condensed Milk
*    1/2 liter Whole Milk
*    1 tbsp Pure Ghee or Butter

Method:

*   In a pan, heat ghee (clarified butter) and sauté vermicelli until it gets golden brown.
*   Add milk and bring to a boil. Lower the flame and stir in condensed milk slowly.
*   Cook on low flame for about 5 minutes.
*   Add cardamom powder, raisins and sugar to taste.
*   Garnish with nuts and serve hot or chilled.

****************************************

(2) Kimami Seviyan

Ingredients:

*   200 g Seviyan (Indian Vermicelli)
*   1 cup Milk
*   1 cup Khoya 
*   2 cups Sugar
*   3 tbsp Clarified Butter (Desi Ghee) 
*   1/2 tsp Colour (Saffron) 
*   Dry Fruits and Coconut
*   2 drops Kewra 
*   2-3 Cloves and Green Cardamom

Method:

*    Boil water , when it boils add colour and 1 tbsp desi ghee.
*    In this water dip seviyan, kept in a muslin cloth, for 2-3 minutes
*    Take out the seviyan from the cloth and spread it on a plate.
*    Add desi ghee in little quantity.
*    In a pot heat ghee and then add cloves and cardamom.
*    Once the cloves crackle add milk.
*    When the milk boils add sugar and  mix properly.
*    Now add khoya and  dry fruits and mix well.
*    Finally add seviyan into this.
*    On slow heat cook for 5 - 10 minutes
*    Garnish with dry fruits.

*******************************************

(3) Meethi  Seviyan

Ingredients:

*  2 tablespoon ghee / butter
*  200gm roasted vermicelli
*  1 ½ cup hot water
*  ¼ teaspoon saffron; soaked in hot water
*  ½ cup sugar
*  2 tablespoon golden raisins
*  ½ cup sliced almonds
*  ¼ cup sliced pistachios
*  1/8 teaspoon ground cardamom

Method:

*  Heat the ghee in a large saucepan, add the vermicelli and fry until golden brown.
* ( Ghee/ butter can be omited to make for a healthier option; just dry roast)
*  Add the water and the saffron, mix and cook for a few minuites
*  Add the sugar, raisons, nuts and cardamom.
*  Turn the heat down and cook for a further 15 minutes.
*  All the liquid should be absorbed.

**********************************

(4) Phirni

Ingredients:

*  250 ml milk
*  2 tsp rice flour
*  2 tbsp almonds - chopped
*  2 tbsp pistachios - chopped
*  2 green cardamom - crushed
*  1 ½ tbsp sugar
 
Method:

*  Heat the milk in a pan till it comes to a boil, then simmer.

*  Add the rice flour while stirring continuously to prevent lumps.

*  Add sugar and continue stirring till it begins to thicken.

* Mix in the chopped dry fruits.

* Pour the mixture into serving bowls.

* Garnish with chopped dry fruits and crushed cardamom.

* Refrigerate Phirni for 2-3 hours. Serve chilled

****************************************

(5) Badam Kheer - Almond Kheer

Preparation Time : 45 minutes
Serves : 4

Ingredients :

*    Almonds – 1 cup

*    Milk – 6 cups

*    Sugar – 1 cup

*    Saffron Powder – a pinch

*    Saffron – ½  tsp

 Method :

 *    Soak the saffron in cold milk and keep aside.

*    Soak almonds in a cup of hot water for about an hour.

*    Peel off the skin of almonds and make fine paste. Use milk for making pasting instead of using water.

*    Measure the quantity of almond paste. Take same amount of sugar.

*    Cook the almond paste for about 5 to 10 minutes stirring it continuously.

*    Add the remaining sugar and keep stirring the mixture.

*    Pour the remaining milk and boil it for about 15 minutes.

*    Add the soaked saffron.

*    Badam Kheer is ready to serve.

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~

NON   VEGETARIAN   DISHES

(1) Aachari Gosht

Preparation Time : 50 minutes
Serves : 6

Ingredients :

*    Mutton – 1 kg

*   Yoghurt – 1 kg

*    Kalonji, nigella seeds – 2 tbsp

*    Onions – 4-5

*    Ghee/Oil – 4-5 tbsp

*    Turmeric Powder – a pinch

*    Cumin Seeds – 1 tsp

*    Salt - to taste

*    Red Chili Powder - to taste

*    Fresh Coriander - to garnish

Method :

*   Cut onion in slices.

*   Heat oil in a pan. Add cumin seeds and let them crackle.

*   Add the onion and fry until light brown.

*   Put in yogurt and meat and let it simmer till meat becomes tender.

*   Put in salt, kalonji, chili, and turmeric powder.

*   Cook for sometime on high flame.

*   Garnish with fresh coriander.

*   Serve hot with rice or paratha.

********************************************

(2) Badami Gosht
 
Preparation Time : 50 minutes
Serves : 6

Ingredients :

*    Lean Lamb cubed – 1 ½ lb

*    Ground Almond – ½ cup

*    Coconut milk – 1 ½ cup

*    Yogurt – 1 ¼ cup

*    Onion chopped – 1 large

*    Garlic cloves - 6

*    Ginger peeled, chopped – 1 ½”

*    Dried Red Chilies - 2

*    Oil – 5 tbsp

*    Cinnamon sticks - 2

*    Cardamom Seeds – 1 tbsp

*    Garlic, crushed – 2 cloves

*    Saffron threads – 1 tsp soaked in 2 tbsp boiling water

*    Chili Powder – ½ tsp

*    Salt – 1 tsp

Method :

*    Grind almonds with enough water to form a thick paste and keep aside.

*    Heat oil in a heavy saucepan.

*    Add cinnamon, cloves, cardamom and fry for 1 minute.

*    Add onion and stir fry till soft, stirring occasionally.

*    Mix in garlic and ginger and fry for 3 minutes, stirring frequently.

*    Mix in lamb cubes and fry until brown for about 5 minutes.

*    Whip yogurt, saffron mixture, salt and chili powder and mix in to lamb cubes. Stir fry for 5 minutes.

*    Add the almond paste, and whole chilies to lamb cubes; stir well to coat the lamb pieces evenly with the gravy.

*    Simmer (boil slowly at low temperature) for 5 minutes over low heat.

*    Mix in coconut milk, lower the flame, cover and simmer (boil slowly at low temperature) for 35-40 minutes or until lamb is cooked thoroughly.

*    Uncover the pan, and cook for the last 10 minutes and transfer to a slightly heated up dish and serve hot.

*******************************************************

(3) Chicken Jhalfrezi

Preparation Time : 60 minutes
Serves : 4

Ingredients :

*    Garlic, chopped – 2 Cloves

*    Skinless Chicken Thigh Fillets, cut in half – 750 gms

*    Turmeric Powder – 3 tsp

*    Onion, finely grated - 1

*    Red Chili powder – 1 tsp

*   Salt – 1 tsp

*    Tomatoes, chopped – 500 gms

*    Ghee – 30 gms

*    Cumin Powder – 3 tsp

*    Coriander Powder – 3 tsp

*    Fresh Ginger, grated – 2 tbsp

*   Fresh Coriander Leaves, roughly chopped – 30 gms

*    Oil - for cooking

 

Method :

*    Heat about 2 tbsp oil in a deep frying pan and fry the onion and garlic for 2 minutes over high flame.

*    Mix in the chicken, turmeric, chili powder and salt. Fry gently for 5-10 minutes or until golden brown.

*    Turn the chicken frequently.

*    Mix in the tomatoes, cover and cook over medium heat up for 20 minutes stirring at regular intervals.

*    Uncover and simmer (boil slowly at low temperature) for 10 minutes to let all the excess liquid evaporate and to thicken the sauce.

*    Mix in the ghee or oil, cumin powder, coriander powder, ginger and fresh coriander and simmer (boil slowly at low temperature) for 5-7 minutes or until the fat separates out from the thick sauce.

*    Serve the chicken pieces with the sauce.

********************************************

(4) Chicken Shashlik
 
Preparation Time : 60 minutes
Serves : 6

Ingredients :

*    Boneless Chicken Breast – 500 gms

*    Capsicum - 2

*    Onions – 2 medium

*    Tomatoes – 2 medium

*    Lemon Juice – ¼ cup

*    Salt – ½ tsp

*    Black Pepper – 1 tsp

*    Soya Sauce – 1 tbsp

*    Oil - for deep frying

Method :

*    Cut chicken into 1 " pieces.

*    Put in a round dish with the lemon juice, salt, black pepper and soya sauce.

*    Mix well, cover and leave to marinate for 2-3 hours.

*    Cut the onion, capsicum, and tomatoes into small cubes.

*    Skew chicken and vegetables closely on bamboo skewers.

*    Heat up oil in a big size frying pan.

*    Fry skewers for 8-10 minutes or until chicken begin to change its color and the vegetables are soft.

*    Take off from oil and put it on absorbent paper or you can grill the chicken over hot charcoal.

*    Decorate with lemon pieces and mint leaves.

*    Serve with hot with mint chutney.

********************************************

(5) Dry Mutton

Preparation Time : 50 minutes
Serves : 4

Ingredients :

*    Mutton – 500 gms

*    Garlic – 10 cloves

*    Curd  - 1 cup

*    Mustard Oil – 1 cup

*    Garam Masala Powder – 1 tbsp

*    Turmeric Powder – 1 tsp

*    Bay Leaves - 2

*    Ginger – 1” piece

*    Salt - to taste

 

Method :

*    Beat the curd.

*    Marinate mutton pieces in 1 tbsp of oil with turmeric, salt and curd for about 2 hours.

*    Mince the garlic and grate the ginger.

*    Heat oil in a pan. Add ginger, garlic and bay leaves. Fry for a minute.

*    Add marinated mutton pieces.

*    Make the flame low and cook for nearly half an hour until the mutton pieces become tender.

*    Mix garam masala and stir properly.

*    When the mutton turns tender and almost dry, remove it from the flame.

*    Dry Mutton is ready.

****************************************

(6) Dum Pukht

Preparation Time : 60 minutes
Serves : 4

Ingredients :

*    Mutton - 1/2 kg

*    Green Cardamoms - 2-3

*    Cumin Seeds - 1 tsp

*    Garlic - 2 pods

*    Black Cardamom - 1

*    Coriander Leaves - 1/2 cup

*    Green Chilies - 1-6

*    Cloves - 4

*    Ginger - 1" piece

*    Black Pepper Corns - 6

*    Mint Leaves - 1/4 cup

*    Onion -1/2

*    Water- 3 cups

*    Curd - 1 cup

*    Wheat Flour - 1/2 cup

*    Salt - to taste

*    Oil - 2 tbsp

Method :

*    Mix thoroughly mutton, curd and salt and keep aside.

*    In a mixer grind the marinate till it forms a fine paste.

*    Mix the paste with the marinated mutton.

*    Put in freezer for 6-8 hours.

*    Knead a soft dough with the flour and keep covered.

*    Heat up oil in a thick-bottomed pan.

*    Mix in marinated mutton and stir fry on a slow flame for 10 minutes or till the oil starts separating.

*    Mix in the water.

*    Cover the pot with a lid.

*    Seal with kneaded flour and stir fry for 45 minutes on a slow flame or till steam comes out of cracks in the flour.

*    Cut off the flour and serve with naan.

 *************************************

(7) Ginger Chicken

Preparation Time : 35 minutes
Serves : 6

Ingredients :

*    Boneless Chicken Breast, cut into small cubes - 1 kg

*    Tomatoes, chopped - 3 medium

*    Yogurt, whisked - 3 tbsp

*    Ginger, cut into thin strips - 3 tbsp

*    Turmeric Powder - 1/4 tsp

*    Oil -1/2 cup

*    Lemon Juice - 1 tbsp

*    Onion, thinly sliced - 1 small

*    Fresh Coriander Leaves - 3 tbsp

*    Chili Powder - 1 1/2 tsp

*    Garlic Paste - 1 tbsp

*    Garam Masala - 1 tsp

*    Chat Masala - 1 tsp

*    Coriander Powder - 1 tsp

*    Salt - 1 1/2 tsp

*    Ginger Paste - 1 tbsp

*    Green Chilies, thinly sliced - 2-4

Method :

*    Heat up oil in a thick bottomed pan over medium heat.

*    Add the onions and stir fry until soft or for about 2 minutes.

*    Mix in ginger and garlic, stir fry about 2 minutes. Stirring constantly. (mix in little water if the mixture sticks to the bottom of the pan).

*    Mix in chicken and fry until the water from chicken is evaporated, about 5 minutes.

*    Mix in chili powder, turmeric, salt and coriander powder.

*    Fry 1 minute, then mix in tomatoes and stirring constantly, fry the mixture for about 5 minutes, or tomatoes are reduced to a pulp.

*    Mix in yogurt and fry for few more minutes, stirring constantly, about 4 minutes. mix in a little water, if necessary, to avoid the mixture from sticking to the bottom of the pan.

*    Keep frying until the oil begins to separate.

*    Add lemon juice, ginger, chat masala, garam masala, coriander leaves and green chilies.

*    Stir once, cover and stir fry for 3 minutes over low heat. Serve hot.

 ***************************************

(8) Kathi Kebab

Preparation Time : 45 minutes
Serves : 6

Ingredients :

*    Lamb - 500 gms

For Paste:

*    Cumin Powder - 1 tsp

*    Chili Powder - 1 tsp

*    Lemon Juice - 1/2 tsp

*    Garlic - 5 flakes

*    Coriander Powder - 1 1/2 tsp

*    Pepper - 1/2 tsp

*    Ginger Powder - 1/2 tsp

*    Cooking oil - 1 tbsp

*    Salt - to taste

 

Method :

*    Chop the lamb into square pieces.

*    Rub the ground paste all over the surface and marinate for about 4 to 5 hours.

*    Smear the lamb pieces with little oil and put it through skewer.

*    Grill the pieces on a hot oven.

*    Keep turning them occasionally. Brush more oil if necessary.

*    Kathi Kabab is ready to serve.

 *******************************************

(9) Murgh Do Piaza
 
Preparation Time : 60 minutes
Serves : 4

Ingredients :

*    Chicken cut into 1 inch pieces - 750 gms

*    Onion - 1 kg

*    Tomatoes, roughly chopped - 3-4 medium

*    Finely Chopped Fresh Coriander Leaves - 3 tbsp

*    Oil - 1/2 cup

*    Garlic Paste - 1 tsp

*    Lemon Juice -2 tbsp

*    Turmeric Powder - 1 tsp

*    Ginger, peeled thinly sliced - 1" piece

*    Coriander Powder - 2 tsp

*    Bay Leaves, crushed - 2

Method :

*    Finely slice the 2 onions and roughly cut the rest of the onions.

*    Mix in the chili powder, coriander powder, turmeric powder and salt to the chicken and mix well to cover the chicken pieces.

*    Lightly grease a heavy based sauce pan with 1 tbsp of oil.

*    Spread half of the cut onions on the bottom.

*    Add the chicken pieces and layer the rest of the cut onions on top.

*    Cover pot with a tight fitting lid.

*    Cook for 20-25 minutes until the onions are a pulp and chicken is tender.

*    Heat up oil in another pan.

*    Mix in cut onions, ginger and garlic, stirring frequently fry for 8-10 minutes to a golden color.

*    Mix in the bay leaves stir fry for another minute stirring frequently.

*    Mix in tomatoes and stir fry until the tomatoes are lower to a pulp.

*    Mix in meat and onions to it.

*    Stir well to mix all the ingredients.

*    Stir frequently, fry the mixture until it is well browned and a thick onion sauce has formed.

*    Add lemon juice and fry for another minute.

*    Sprinkle with chopped coriander leaves.

*    Serve hot.

*****************************************
 *****************************************************