Eid, the official day of feasting, is around the corner, and the feasting that begins from the break of dawn on Eid day continues for three days straight, no exaggeration, no calories are counted.
The annual Eid trolley, expectedly, plays the role of a star, and each year its display is more delightful than the year before. Sitting around the trolley the laughter is loud, cousins many, friends aplenty, gossip in abundance and the food traditionally sub-continental. But this year let’s go international; it’s always good to change things up a little.
CHICKEN QUESADILLAS (MEXICO)
4 tablespoon extra-virgin olive oil
1 small onion, thinly sliced
2 bell peppers, thinly sliced
Salt to taste
Freshly ground black pepper
1 lb cubed chicken,
1 teaspoon chilli powder
½ teaspoon cumin powder
8 medium flour cooked tortillas (white or wheat flour chapatti)
3 to 4 cups shredded Monterey Jack or cheddar cheesewill do
3 cups shredded sharp cheddar
2 or 3 (ripe) avocados, sliced (optional)
1 cup green onions, thinly sliced
Sour cream, for serving
This Eid serve some tastes from different countries to your guests along with the traditional fare
In a large skillet, heat two tablespoons olive oil. Add onion and peppers, season with salt and pepper and cook until tender. Remove vegetables from the skillet.
Heat remaining oil, drop chicken in the pan and season with chilli powder, cumin powder, salt and pepper, and stir until cooked. Remove from heat and stir in sautéed vegetables.
In a clean skillet over medium heat, warm a flour tortilla. Top with Monterey Jack, cheddar cheese, cooked chicken mixture, avocado and green onions.
Place another tortilla on top and cook, flipping once, until golden on both sides; takes about three minutes per side. Repeat with remaining ingredients.
Slice into wedges and serve warm with sour cream.
COCONUT LADDOO (PAKISTAN, INDIA, BANGLADESH)
INGREDIENTS (makes 16 to 18 laddoos)
4 cups desiccated coconut
1 cup condensed milk
Pour desiccated coconut in a bowl, add condensed milk and mix well. Add food colouring for a beautifully vibrant platter of coconut laddoos. Form laddoos the size of golf balls, store in fridge, and keep at room temperature for half-an-hour before serving.
2 pounds ground chicken/beef
1 chopped onion
2 teaspoons minced garlic
1 chopped red bell pepper
2 tablespoons tomato paste
2 chopped carrots
1/2 cup bread crumbs
1 tablespoon all spice seasoning
1/4 teaspoon kosher salt and black pepper
16 mini tea rolls
Spray sauté pan with cooking oil over medium heat. Sauté the onion, garlic, add bell pepper, tomato paste and carrots, and cook till desired tenderness. Set aside and cool completely.
In a large bowl combine chicken and vegetables. Add breadcrumbs, egg and seasonings. Mix together and form into 16 (2-ounce) patties.
Grill over medium heat for five to six minutes per side. Assemble burgers with grilled buns and your favourite toppings. Serve immediately.
1 tablespoon vegetable oil
1 medium yellow onion, minced
2 cloves garlic, minced
1 medium carrot, minced
1 teaspoon fresh ginger, grated
1 lb chicken
12 oz water chestnuts, 1 can, minced
1 teaspoon salt
1 teaspoon pepper
2 teaspoons soya sauce
¼ cup green onion, chopped
2 tablespoons fresh cilantro, chopped, plus more for garnish
1 ½ cup oil, for frying
25 lumpia wrappers, or spring roll wrappers
1 egg, beaten
Sweet chilli sauce, for serving
Filling: Heat one tablespoon oil over medium-high heat. Add onions, garlic, ginger, and carrots. Cook until onions are slightly translucent. Add chicken and cook for a few minutes. Add water chestnuts, salt, pepper, and soya sauce. Stir for a few minutes, and add green onion and cilantro. Remove pan from heat and let cool.
Heat about an inch of oil in a deep, medium frying pan.
Lay out one lumpia wrapper in a diamond shape and spoon two tablespoons of filling at the bottom of the wrapper, leaving an inch and a half of space from the bottom point. Fold the bottom point over the filling, fold in the edges to create an envelope shape. Roll the wrapper toward the top point. Brush the top point with egg wash and finish the roll to seal the end.
Carefully place four to five lumpia at a time in the hot oil. Fry on each side for one to two minutes, or until golden brown.
Note: If the lumpia are cooking too fast or burning, reduce the heat.
Remove the lumpia from oil and drain on a wire rack or paper towels.
Sprinkle with a garnish of cilantro and serve with sweet chilli dip sauce.
Originally published in Dawn, EOS, June 3rd, 2018